As the Autumn weather creeps in and our minds turn to soups and stews, it’s easy to forget the comfort to be had from a good piece of fish.
We are delighted to bring you this comforting main course recipe of Artichoke Orzotto with Toasted Pine Nuts. It’s so easy to prepare and the orzo is a wonderful alternative to rice.
This tomato, olive and caper sauce is the perfect accompaniment to the delicate flesh of the lemon sole. A sprinkle of parsley and flaky sea salt is all that’s needed to add the finishing touch.
The mushroom and tarragon sauce combines beautifully with the chicken and apricot bellotines to create a delicious dinner party dish.
Paneer and Biryani are two words that can make anyone’s mouth water. Put them together and you have the most divine amalgamation of flavours.
Known in most curry houses in the UK as a classic vegetable vegan side dish, Saag Aloo remains a firm favourite. Two quite ordinary ingredients, spinach and potatoes are married together with a blend of fragrant spices to create something delicious!
Wine Pairing – The recipes we brought to you by Mark Dodson for our summer feature have been so gratefully received we thought we would contact a wine expert Amathus Drinks to recommend three wines for each of the courses.
Verdemanda Olive Oil & Pistachio Cake with Green Olive Ice Cream, Strawberries & Toasted Kasha By Josh Angus
We are so pleased to be sharing this delightfully fragrant Verdemanda Olive Oil and Pistachio Cake recipe with you by Josh Angus. We’re sure you will love it just as much as we do!
Michelin-starred chef Brad Carter is a one off and so is his debut book. Staff showcases a different creative side & concept to the restaurant; the same sustainable values with added flavours from around the world.
We are delighted to share this wonderful starter recipe with you by Mark Dodson. If you’re looking for something different these crispy Polenta chips are the new taste sensation.