In the woods around our farm in Ireland, there were hazelnuts galore. We had to cross a few fields to get to them, but we’d come back with baskets and bags full of them, and we’d be cracking and eating them all the time. Hazelnuts and chocolate is a great combination, which is enhanced by a dash of Frangelico, the Italian hazelnut and herb liquer. Read more…
Peanut butter and marshmallows go so well together in these chewy cookies. Depending on your tastes, crunchy peanut butter can be used if you want added bite to your cookies. We’ve made these with white marshmallows, but you can also mix it up a little by adding some pink ones for extra colour.
For this week’s FoodFrom4th, we welcome a special guest – Judith Claire Mitchell, author of the magnificent A Reunion of Ghosts, who has prepared a diabolically delicious menu to accompany her diabolically delicious novel:
According to many, the sun is meant to shine this weekend. What better way to spend it than to make a cool, fresh and, most importantly, delicious cheesecake from Guy Watson and Jane Baxtor over at Riverford Farm? Read more…
A vegetarian alternative to the classic dish – although it has to be said that a little shredded prosciutto added with the egg lifts it to a different level. This is a good way of stretching a single bunch of asparagus to feed 4. Read more…
You might not have known this, and we’re getting a lot of bemused looks in the office when we talk about it, but today, the 13th of May, is Hummus Day! To celebrate the occasion, we’ve got a delicious hummus recipe for you from A Modern Way to Eat by Anna Jones. Read more…
‘Dahl. Daal. Dal. Spicy stuff made using lentils. The charming lady at the Indian High Commission assured us it’s ‘dal’. Our local curry house (The Kathmandu) reckon it’s ‘daal’. Our Aslam is adamant you spell it ‘dahl’. Who’s right? We have no idea.’
‘This is one of my favourite salads,’ says chef John Hardwick, ‘really fresh and light with a good kick from the dressing. It has evolved in the farm kitchens over many years, and it is the one that people most request the recipe for. It was first introduced by Kuttiya, our Thai chef, based on the classic noodle dish, pad thai, but without the noodles, and it has been endlessly played around with, changed and added to, according to what is best from the market garden. Because the whole idea is that the strips of vegetables should resemble noodles, this is one of the few dishes on the kitchen’s menu that is quite showy, since we used a Japanese turning mandolin to shred the carrots and beetroot into curls.’
