Navarin of lamb is a classic French stew, bursting with hearty flavours and rustic charm. Known for its tender pieces of lamb and a medley of fresh vegetables simmered in a rich, savoury sauce, this dish is a perfect marriage of simplicity and sophistication. It’s a meal that not only satisfies the palate but also… Continue reading Classic Navarin of Lamb Recipe: A French Comfort Dish
Category: Recipes
English Christmas Biscuits Recipe
There’s something magical about the aroma of freshly baked biscuits wafting through the house during the lead-up to Christmas. These English Christmas biscuits are a timeless classic—crisp, buttery, and lightly sweet, with a touch of vanilla! Perfect for sharing with family, giving as gifts, serving alongside a steaming cup of tea, or even leaving out… Continue reading English Christmas Biscuits Recipe
Cooking with Cider this Christmas?
How about pheasant with caramelised apple and cider sauce! Ingredients (to serve 2-4) Method Pheasant and cider sauce Caramelised apples Once the sauce mixture is reduced, pour over and serve! Top tip This is a lovely, tasty wintery dish using well hung pheasant but if you’re not the gamey type, it works equally well… Continue reading Cooking with Cider this Christmas?
Foraged Blackberry & Apple Crumble
Do you have a freezer full of blackberries? If not, then ignore the blackberry & enjoy your apple crumble! This time of year, mid-November, is hefty with apples. Down here in sunny Somerset, the late blackberries are only recently all gone from the bushes. If you have helpful kids around, chances are you have bags… Continue reading Foraged Blackberry & Apple Crumble
Rose Hips are Pretty & Good to Eat
Rose hips are mostly an ornamental second display from Autumn into Winter, but all rose hips are edible if you want to go through the trouble of preparing them And almost all roses will make hips if they get pollinated and you allow them to develop, which is not usually the case with a typical… Continue reading Rose Hips are Pretty & Good to Eat
Smoky Sausage Stew Recipe
Looking for complete satisfaction of all bellies in the immediate area? You sure done come to the right place this time You can do this stew with a vegan sausage if you like, you can do this with a Cumberland or a sneaky sausage: it’s the size of the sausage in the stew that counts.… Continue reading Smoky Sausage Stew Recipe
Fine Dining al Fresco: Shrubbery for Two
The other day we mentioned Cornwall’s Million Pound edible hedge project, and, we assume in response, the RHS updated their list of edible flowers, along with a Country Living article adding a few more on top. We know that most garden owners are not breakfasting in the bushes, brunching off branches, or dining on their… Continue reading Fine Dining al Fresco: Shrubbery for Two
Walnut and Banana Bread Recipe
There’s something incredibly rewarding about harvesting ingredients straight from your own bit of Britain! If you’re lucky enough to have walnut trees, the experience of picking fresh walnuts, cracking them open, and incorporating them into your cooking adds a unique, personal touch to your meals. One of the best ways to use these homegrown gems… Continue reading Walnut and Banana Bread Recipe
Homemade Fig Jam Recipe
With Homegrown Figs There’s nothing quite as jammy as the satisfaction of your own fig jam crafted from fig you grew yourself in a British Summer. Serve without elaborating, and let your dining companion ask you where this sweet, honey-like jam is from. Only then tell them that you are part of an elite club… Continue reading Homemade Fig Jam Recipe
Hedgerow Jelly Recipe
Make a unique Jelly from Country Hedges & Wild Plants This recipe uses fruit commonly found in mixed hedges and wild plants (identify before eating them). Wild plums generally ripen around late summer, apples & crab apples generally ripen later, both can be found in quantity in time to mix with blackberries, and whatever else… Continue reading Hedgerow Jelly Recipe