A favourite ‘across the road’ recipe, needing only basic ingredients. I cannot count the times I have been grateful for the way British cities have embraced feta cheese and pitta bread. Read more…
Beetroot and swede add extra flavours and colours to what is essentially potato dauphinoise. This is a nice autumnal dish that pairs well with venison. Read more…
‘We serve many variations on this salad throughout the year and we always receive requests for it. Sometimes early in the squash season, the flesh tends to be a little dry. Darren, our tour guide, suggested roasting the squash with oiled sliced onions and it seemed to work. Maybe the onions prevented the squash drying out, or perhaps we just used a little more oil!’
Ingredients | Serves 6 as a side dish
1 butternut squash Read more…
If you’re anything like us, the recipe book is the first port of call before we even think about stepping into the kitchen. Nigel Slater, Riverford, Rose Prince, Locatelli; you name it, we’ve cooked from it. Sometimes, though, we haven’t always got time to find the perfect recipe, gather ingredients, pour a glass of wine and start cooking only to realise that we’ve forgotten to buy a vital ingredient and all the shops are closed. So, the ever-delightful Anna Jones, author of the gorgeous A Modern Way to Eat, has agreed to compose 6 personalised recipes from reader submissions. All you need to do is tweet us your requests! Read more…
We are so excited to introduce the vegetarian cook book of the moment: A Modern Way To Eat by Anna Jones, detailing a wide range of healthy, nourishing, and truly tasty recipes.
The weekend is almost here, and how better to spend it than with food, friends, family and (sporadic offerings of) sunshine. We’ve always given you main meals to get stuck into but today we’re bringing you a light and delicious starter from the Riverford Farm Cook Book. These spinach and ricotta gnocchi make a delicious light alternative to the more usual potato or semolina ones. Read more…
A deliciously sumptuous tart from A Love for Food: Recipes and Notes For Cooking and Eating Well, the cookbook from the artisanal chefs at Daylesford Farm. Made using seasonal produce, this tart is perfect for fresh spring days.
Here’s a mouthwatering, wholesome recipe from Nigel Slater’s Eat: The Little Book of Fast Food: a slow-cooked Beef Pie with Celeriac Rösti Crust. It’s the perfect meal for these cold winter evenings.
