Tag Archive: spring recipe

  1. 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!

  2. Pixar Ratatouille Recipe by Josh Angus

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    Pixar’s animated movie Ratatouille won our hearts when it was released in 2007 and now, thanks to star chef, Josh Angus, you can make the beautiful signature dish yourself!

    About Josh Angus…

    Head Chef at Michelin Starred restaurant Hide Ground in the heart of London, Josh Angus has worked everywhere from Raymond Blanc’s renowned Le Manoir to Hong Kong with Shane Osborn. He was even the private chef for the American Ambassador! We’re so grateful to Josh for showing us how to make our very own Pixar-style Ratatouille!

    Josh says: “This dish very visual & has the wow factor, perfect for a party, can be eaten on its own with some eggs or a perfect side dish with leg of lamb or Roast chicken.”


    3 tomatoes
    1 large yellow courgette
    1 large green courgette
    2 small marrow
    2 small aubergines
    1 celery
    1 large white onion
    2 red peppers
    2 large tomatoes
    2 bay leaves
    ½ bunch basil
    10g red wine vinegar
    5 sprigs thyme
    40g grated parmesan (more for grating on top if wanted)
    30g double cream
    8g salt
    6g sugar


    Copper Tri-Ply 24cm Sauté Pan


    1. Place the red peppers whole with olive oil rubbed all over them then in a hot oven at 180C for 15 to 20 minutes until they break down & colour. Then leave to rest in a bowl with cling film.

    2. First slice the courgettes, marrow & aubergine on a mandolin to about 2cm thick, if you don’t have mandolin you can use a sharp knife but take your time so it is tidy for presentation. Next slice 3 tomatoes the same thickness as other veg & lay all the veg on a tray nicely stacked together. Place a damp cloth over the vegetables & store in the fridge for later.

    3. Don’t discard the trim from the vegetables roughly chop to use in the sauce later, just discard the roots.

    4. Finely chop the onions, celery & garlic, lightly sweat in olive oil on a medium heat in copper tri ply saute pan with lid on until soft & translucent. Make sure to keep checking them there not catching on the pan.

    5. Blanch the rest of tomatoes in boiling water for 30 seconds then into ice water. Peel skin off & discard. Then roughly chop.

    6. From the peepers earlier discard the seeds & skin, then roughly chop.

    7. Add all the rest of the chopped vegetables to the onions in the pan then continue to cook on medium heat for 3 to 4 minutes. Deglaze with the vinegar

    8. Add salt, sugar, bay leaf, thyme & 3 basil stalks with leafs on. Cover with water then cook down simmering on a low heat.

    9. Once reduced remove bay leaf & thyme, then blend until smooth adding the cream, grated parmesan, 6 basil leaves whilst hot & still blending. Taste may need more salt & add a little pepper to your taste buds.

    10. Building the ratatouille, have the sauce evenly spread on the bottom of a copper tri 24cm saute pan you don’t have to use all the sauce you can leave some on the side to have later, I used around half to ¾.

    11. On top of the sauce you want to take the vegetables you sliced earlier & create a pattern around evenly until the whole pan is full & no gaps, take your time & be precise if you can. (See picture) season the veg with salt & brush or drizzle with olive oil.

    12. Bake in oven at 160c with a lid of greaseproof for 45 minutes or until veg is cooked though & bubbling. Remove grease proof & bake in oven for 5 minutes.

    13. Once out garnish with basil.

    Find out more about Hide Ground here.