Tag Archive: british produce

  1. Cheddar and Ham Scones with Wild Garlic and Hazelnut Butter by Paul Welburn

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    Wild garlic season runs from mid-February to April and so provides a great opportunity for creating vibrant, fresh dishes. Paul Welburn’s recipe for Chedder and Ham Scones with Wild Garlic and Hazelnut Butter is a a real celebration of wild garlic and British produce.

    With the wild garlic season often covering both February Half Term and some of the Easter Holidays, it’s a great time to get the kids in the kitchen and involved in the cooking! From rubbing the butter and flour together to make breadcrumbs, to mixing everything together for the dough, this recipe has tonnes of tactile fun for the kids to get stuck into.

    If you are lucky enough to have wild garlic growing nearby then you can also make this recipe into a whole-day activity!

    Paul used our Cast-Iron Mini Casseroles for the scones because they are the perfect shape and look great too. You could bake and serve them in any of our mini range as all are suitable for oven cooking up to 260°C.

    The Swan Inn, Islip is Paul’s latest venture and is well-worth a visit! He recently became Chef Patron and offers an amazing tasting menu that is both great value and delicious. You can read our blog piece from our visit to The Swan here and make sure you book in on their website because it’s not one to miss!

    Serves: 6 (or 12 if you’re sharing)
    Cooking time: 20-25 minutes


    For the Cheddar and Ham Scones

    • 225g of self raising flour
    • 1 tsp of baking powder
    • 50g of butter, cold and diced
    • 50g of ham, diced
    • 100g of cheddar cheese
    • 2 tsp of mustard
    • 150ml of milk
    • Pinch of salt

    For the Wild Garlic and Hazelnut Butter

    • 200g of soft salted butter
    • 35g of chopped wild garlic
    • 25g of hazelnuts, crushed
    • 25g of grated paramesan cheese

    To serve

    • Extra parmesan cheese, grated


    Cooking Method (for the Ham and Cheese Scones)

    1.  In a bowl, place the flour, baking powder, cheese, mustard, salt, ham and the cold butter.
    2. Begin to rub the butter into the flour with your fingers to form breadcrumbs.
    3. Next, add the milk and mix together until the mixture comes together to form a dough. You don’t need to knead this mixture, just mix it together to form a dough.
    4. Wrap the dough in clingfilm and leave it to rest in the fridge for 1 hour.
    5. After removing it from the fridge, lightly dust the table top with flour and roll the dough to 2.5cm thickness.
    6. Cut the dough into 4 rounds with a cutter that is just a little smaller than the dish you are using for baking. Then re-roll the remaining dough to cut two more scones.
    7. Next, oil and place a disc of grease proof paper into the 6 pots to line them and drop each scone into a pot.
    8. Brush them with beaten egg and then bake them at 180c for 20-25 minutes.
    9. Allow them to cool for 10 minutes.

    Cooking Method (Wild Garlic, Parmesan and Hazelnut Butter)

    1. Beat the ingredients together in a bowl until they are combined.
    2. Once the scones are cooled slightly, serve with the butter on top and some more finely grated parmesan.
    3. Enjoy!
  2. Jerusalem Artichoke, Wild Mushroom and Truffle Soup

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    Packed full of earthy yet delicate flavours, this stunning Jerusalem Artichoke, Wild Mushroom and Truffle Soup is perfect for those colder Spring evenings that sneak up on you and is also quick and easy to make.

    We are always trying to champion zero-waste cooking and this recipe is a great opportunity for this. This Jerusalem Artichoke, Wild Mushroom and Truffle Soup is a great way to use up different bits of chicken because you can make the most of the thigh skins or you can use leftover chicken to make a homemade stock. It could be served as a dinner party starter, or a light weekday lunch or dinner – the choice is yours!

    Jerusalem Artichoke season runs from March to May and the Wild Mushroom season kicks off in late April to early May so this dish makes a great ode to British produce.

    Jerusalem Artichoke, Wild Mushroom and Truffle Soup

    If you like to meal prep then this recipe is ideal because you can bulk up the components and save portions for later in the week or freeze for another day! We used our Copper Tri-Ply 24cm Stock Pot for this recipe and you can see what we love about the range here. Don’t forget that our stock pots come in Copper Base and Stainless Steel Tri-Ply too.

    Serves: 4
    Cooking time: 30 minutes

    Prep time: 15-20 minutes


    • 4x chicken thigh skins
    • 700g artichokes, peeled and thinly sliced
    • 250ml milk
    • 300ml chicken stock
    • 1x onion finely chopped
    • 1x bay leaf
    • 30g butter
    • 150g wild mushrooms
    • 100ml double cream
    • Pinch of white pepper
    • ¼ tsp nutmeg, grated
    • Chopped parsley to garnish
    • Drizzle of truffle oil


    Cooking Method

    1.  Pre-heat the oven to 180 degrees.
    2. Melt the butter in the stock pot over a low to medium heat and add the onions with the bay leaf, plus a pinch of salt, then fry for 5-8 minutes until they soften and turn translucent.
    3. Add the Jerusalem artichokes with a pinch of salt and fry for a further 5 minutes and then add the chicken stock and milk. Simmer gently until the Jerusalem artichokes turn soft.
    4. Place the chicken skin side down on a chopping board and scrape off any excess fat and meat using a small, sharp knife.
    5. Lay the skin stretched out on a greaseproof lined roasting tin and sprinkle it with some salt. Then, put another sheet of greaseproof paper on top of the skins and weigh it down with another tray. Roast in the hot oven for 10 minutes until crispy and golden then set aside.
    6. Add a splash of oil to the frying pan and fry the wild mushrooms until crispy then set them aside.
    7. Blend the Jerusalem artichoke soup until smooth, then season with salt and white pepper plus the nutmeg. Fold through the double cream.
    8. Ladle the soup into bowls, then swirl over truffle oil and garnish with the mushrooms, crispy chicken skin and chopped parsley.

    If you have tried this recipe out then let us know what you thought!