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CHICKEN WITH CREME FRAICHE & VERMOUTH
CHICKEN WITH CREME FRAICHE & VERMOUTH:   This recipe is taken from Diana Henry’s fabulous cookbook “From oven to the Table”. We just love her books, and her chicken recipe are “to die for” and this … Continue Reading →
TUNA PASTA
TUNA PASTA: This tasty Tuna Pasta can be rustled up from tins and packets in the store cupboard. Quick and simple….and fairly healthy. I cooked it after we’d had friends round for an … Continue Reading →
CHICKPEA AND CHORIZO SALAD
CHICKPEA AND CHORIZO SALAD: This easy salad is packed full of strong flavours from the spicy hot peppery chorizo, and the red onions. With the chickpeas served on a bed of rocket. It makes … Continue Reading →
7 HOUR LAMB
7 HOUR LAMB: This slow-cooked lamb is succulent, juicy and the most delicious gravy. Serve leg of lamb with roast potatoes and a selection of vegetables, loads of bread to mop up the … Continue Reading →
ROASTED NEW GARLIC WITH CREAMED GOAT’S CHEESE
ROASTED NEW GARLIC WITH CREAMED GOAT’S CHEESE: Roast new Garlic with creamed Goats Cheese  A fabulous way of enjoying the first garlic of the year. So very tasty, just add bread. If you find some, do try … Continue Reading →
BAKED WHOLE VACHERIN MONT DOR WITH CORNICHIONS
BAKED WHOLE VACHERIN MONT DOR WITH CORNICHIONS: Called “the holy grail of raw milk cheeses”, Mont d’Or (also called Vacherin Mont d’Or, and Vacherin Haut-Doubs) is truly a spectacular cheese. This economical recipe is a delight for … Continue Reading →
MASALA FISH CAKES
MASALA FISH CAKES: This delicious Fish Cake is another recipe taken from  GUNPOWDER.  We served it with Burani Raita  which is a perfect accompaniment  and the crispy fried garlic is a perfect foil … Continue Reading →
VEGETABLE SAMOSAS
VEGETABLE SAMOSAS: Samosas make an excellent appetizer. Serve with a spicy mango pickle, a mint cucumber dip, or spicy carrot salad Tasty so very tasty Makes 16 Samosas INGREDIENTS for the pastry … Continue Reading →
GIGOT D’AGNEAU BOULANGERE
GIGOT D’AGNEAU BOULANGERE: A classic Sunday lunch, with no fuss and masses of flavour – perfect for Easter INGREDIENTS 2 kg leg of lamb 1 bulb of garlic bunch of fresh rosemary 1.5 kg … Continue Reading →
TUSCAN FRIES
TUSCAN FRIES:   I was interested to read recently a Nigella Lawson way of cooking chips. To begin with I was horrified to learn that she placed the prepared potatoes directly into … Continue Reading →
THAI CHICKEN THIGHS WITH COCONUT RICE
THAI CHICKEN THIGHS WITH COCONUT RICE:   Chicken thighs marinated in coconut milk, lime juice, and fish sauce give this one-pan meal plenty of umami. Layering the pan with cabbage wedges allows them to catch every … Continue Reading →
ROASTED COD WITH PARMA HAM
ROASTED COD WITH PARMA HAM:   This roasted cod recipe couldn’t be easier to prepare and tastes really special. A lovely simple way to cook cod. Plenty of flavour from the sweet roasted veg and … Continue Reading →
PETITS POIS A LA FRANCAISE (Peas with lardons and onions)
PETITS POIS A LA FRANCAISE (Peas with lardons and onions):   This is a delicious recipe for peas done in the French style. Lovely and buttery. Peas brought to a new level. INGREDIENTS. Serves 4 60 g butter 1 head … Continue Reading →
MEATLOAF WITH PICKLED ONION RINGS
MEATLOAF WITH PICKLED ONION RINGS: INGREDIENTS Serves 6 600g minced beef6 600g minced Pork 100g minced bacon 3 Garlic cloves crushed 1 tablespoon salt 2 teaspoons fennel seeds 2 teaspoons chilli flakes 50g butter 3 … Continue Reading →
SALMON EN CROÙTE
SALMON EN CROÙTE:   Take salmon en croûte to chef standard. Succulent salmon, cream cheese and dill are encased in puff pastry. Lightly crispy on the outside. Buttery on the inside. Indulgent. Almost … Continue Reading →

CRUMBED CALAMARI AND LIME CORAINDER SAUCE

  • By Sheila Wilton
  • August 1, 2022
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John cooked this one very hot day, the temperature nudging 30° It was perfect a huge platter of home prepared calamari with a simple but delicious coriander & lime dipping … Continue Reading →

CREAMY BEETROOT SOUP

  • By Sheila Wilton
  • August 1, 2022
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This wonderfully refreshing and tasty electric-pink soup is inspired by a Turkish salad. The earthy sweetness of the beetroots marries well with the slightly tart, creamy yoghurt. INGREDIENTS Serves 6 … Continue Reading →

ROAST DUCK LEGS WITH PEACHES.

  • By Sheila Wilton
  • June 13, 2022
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“Cooking is the landscape in a saucepan” are the opening lines to Claudia Roden’s new book: “Med” I cannot think of a better way to describe cooking, and Roast Duck … Continue Reading →

CHILLED MELON SOUP

  • By Sheila Wilton
  • June 12, 2022
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Chilled Melon Soup is a sweet, refreshing, and fragrant dessert that’s the perfect end to a hot summer day’s meal. INGREDIENTS 650g diced cantaloupe melon 6 Tablespoons coconut cream 1- … Continue Reading →

POULET REINE ELIZABETH (Coronation Chicken)

  • By Sheila Wilton
  • June 7, 2022
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June 2nd 2022. The Queens Platinum Jubilee and we prepared the same menu as the original Coronation banquet in 1953.   The original Poulet Reine Elizabeth was invented by food writer … Continue Reading →

TOMATO SOUP WITH FRESH TARRAGON

  • By Sheila Wilton
  • June 7, 2022
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June 2nd 2022 The Queens Platinum Jubilee. This simple tomato soup, is easy to prepare, but packed full of flavour. This was our starter for our Platinum Jubilee “Banquet”. The … Continue Reading →

PIMMS JELLIES

  • By Sheila Wilton
  • June 7, 2022
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  June 2nd 2022. The queen’s platinum jubilee. The perfect boozy dessert for a summer’s day! And the perfect end to our Jubilee banquet. INGREDIENTS 125 g caster sugar 200 … Continue Reading →

PORK TENDERLOIN WITH BACON AND PRUNES

  • By Sheila Wilton
  • June 1, 2022
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A pork roast always looks very festive on the table, Summer or Winter. The preparation of this pork is very simple, but, you will be rewarded with super tasty Pork. … Continue Reading →

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