Main Ingredient
Pumpkin (squash) Tirshy
This Moroccan style dip traditionally calls for pumpkins - but we know they really mean butternut squash! In Ben�...
Spicy Squash & Apple Chutney
If you ordered from us at Christmas, hopefully you will have already enjoyed our 'Happy Christmas Chutney'...
Fabulous French Onion Tart
Not to be confused with Quiche Lorraine, French Onion tart really is what it says. Onions. With a bit of cream, che...
Vegan Bagna Cauda
Bagna Cauda (literally warm bath) is a Piedmontese dip, traditionally made with garlic and anchovies. A chance deli...
Chilli – miso smoked salmon with steamed asparagus and mustard leaves
If we could pick a veg of the month for May, it would have to be asparagus.Although the season can start earlier, i...
Tuscan Roast Duck for Easter
Take the plunge and look beyond leg of lamb this Easter. Instead, how about opting for roast duck? It's rich, ...
Chocolate Mole Skirt Steak
Skirt steak (or bavette as its known in France) is a flat, well marbled sheet of meat with a rope like taste and a ...
Austrian Apple & Horseradish Sauce
Traditionally served with tafelspitz (an Austrian 'boiled' beef dish) this apple and horseradish sauce ad...
Puerco de la Costa with Pineapple
In Mexico there are whole genres of pork and pineapple recipes that come under the rather broad name of puerco de l...
Montbelliard Sausage and Lentil casserole
This dish is a welcome addition on a cold day - a classic lentil and smoked sausage casserole. The perfect bowl of ...
Nduja and honey arancini
Nduja (enduya) has been foodies' flavour of the month for some time and definitely isn't for the faint he...
Braised pheasant with cabbage and Montbeliard sausage
It might be easily affordable but pheasant is one of the hardest meats to cook. Even plump, young birds will have ...
Cordelo Verde – Spiced Lamb Casserole
Citrus and spice flavours make this one pot Spanish 'olla' perfect for seeing off the Autumn blues. In fa...
Sausages with fennel, borlotti beans and polenta
Cognoscenti might recognise this as one of Nigel Slater's midweek suppers from The Observer magazine but the p...
Pesto alla Poly Tunnel
Like many, I think I might have overdone it a bit on the tomato planting in the poly tunnel yet again this year, so...
Green Eggs Over Lentils
The best things are often afterthoughts and this was just that. I was tweaking Nigel Slater's 'hangover&#...
Rare Roast Beef and Lentil Salad
Rare roast beef and lentils are a great basis for any salad but what really gives this it's oomph is the addit...
Perfect Beef Fajitas
We've started making our own fajita rub but adding a bit of lime and pineapple juice definitely raises these f...
Sticky Shiitake Mushrooms
Cooking the mushrooms in cornflour gives them a rich, meaty texture that pairs beautifully with the sweetness of th...
Pork spare ribs with pears and Stilton butter
They're good fried, barbecued or grilled but can also be cooked in the oven, The ingredients sound a bit like ...
Beef and Mushroom Stroganoff
Some would insist that only fillet steak should be used for a classic stroganoff. Most people would disagree and go...
Boston (in Lincolnshire) Baked Beans
We might not have a rum distilling industry providing dark treacle as a by-product, but we do now have Hodmedod’s F...
Irish Stew for St Patrick’s Day
Chef, Richard Corrigan, came up with the idea of using two sorts of potatoes and it works a treat. The floury ones ...