On the edge of the drive at my parent’s house is a Victoria Plum tree. Normally inconspicuous, this year we were forced to negotiate our way past the low hanging branches which were heavy with a bumper crop. The plums were harvested and distributed to the interested parties. It is the first time that I have […]
For this recipe we used a mixture of oyster, button and chestnut mushrooms, slicing the larger mushrooms where needed, however as an alternative you can use wild mushrooms which will infuse this dish with strong forest flavours.
This classic potato dish is the most decadent of side dishes. Thin slices of potato, garlic, shallots and cream topped with Gruyere cheese. Potato Dauphinois is simply irresistible.
Summer has certainly hit us this month and who can complain? With the lovely heat everything has come into full force, flowers blooming left, right and centre and not to mention the summer fruits. We have been up to our ears with red currants this year and have been investigating what to do with them. […]
This is a great one-pot option for your Sunday Roast. Pot roasting keeps the meat nice and tender and any left over gravy makes an excellent base for soup.
Once you’ve made the batter for these farinatas they are quick and simple to cook. They make a great snack or appetiser and have a slightly addictive flavour similar to that of sourdough bread. The farinatas can be served plain, alongside cheeses and cooked meats.
As you may already know, we have worked with the Milestone for nearly a year now. They have helped us evaluate our products and have provided valuable feedback as well as shared some of their tasty recipes. Being invited to attend one of their cooking courses was an exciting opportunity to see another side to The Milestone. […]
We recently spent a day at Leiths School of Food and Wine in London. As we walked down Wendell Road we were excited to see the ProWare Copper Tri-Ply pans gleaming at us through the window on the top floor of the school. Upon arrival we were treated to some delicious pastries and coffee and […]
Beetroot and goats’ cheese is a classic combination. They complement each other beautifully because the sweetness of the beetroot is contrasted by the bitterness of the goats’ cheese. Perfect served with a chilled glass of dry white wine.
Impress guests with this classic sauce made from green peppercorns. It’s a perfect accompaniment to steak and couldn’t be quicker to make.