Tag Archive: spring

  1. The Rockpool by Jude Kereama

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    We’re bringing you another spectacular seafood recipe from top chef, Jude Kereama: The Rockpool.

    Jude runs his restaurants Kota and Kota Kai in Porthleven, Cornwall. Kota means ‘shellfish’ in Maori, a nod to Jude’s Maori and Chinese Malay heritage.

    Recently, we were lucky enough to visit Kota… check out our blog post here.


    Jude uses our lovely Copper Tri-Ply range!


    Serves 4

    Dashi stock:

    (This makes a lot of stock, but it freezes well so you can use again or with a bowl of ramen

    2 yuzu fruit juiced
    10cm square of kombu
    75gms bonito flakes
    2 litres spring water
    100mls sake
    100mls Japanese white soy sauce (shoyu

    For the crab ravioli:

    Squid ink pasta dough:

    125gms Pasta flour
    1 whole large free range egg
    14gms squid ink
    ½ teaspoon salt

    Raviolo Filling:

    75gms lemon sole fillet
    ½ teaspoon salt
    Pinch of white pepper
    150 mls double cream
    50gms picked white crab meat
    25gms brown crab meat


    20 mussels washed and de bearded
    20 cockles purged in water
    4 pan fried scallops
    1 cup of Mylor prawns – deep fried
    4 100gm fillets Hake roasted


    1 tin wasabi caviar
    50gms Cornish dried sea greens
    50gms Cornish dried red dulse seaweed
    50 gms Wakame dried seaweed
    4 shitake mushrooms sliced and warming in the dashi stock
    80 gms samphire gently steamed
    A few leaves of crispy deep fried kale
    20 small florets of Romanesque cauliflower steamed


    For the Dashi Stock:

    1. Soak the kombu in the spring water overnight and leave at room temperature.
    2. Next day heat the water and the kombu to 60*C and hold the temperature for 1 hour and then remove the kombu.
    3. Increase the temperature to 80*C, add the bonito flakes and soak till the bonito sinks to the bottom, this will only take up to 30 seconds.
    4. Pass through a muslin and then add the sake and season with the white soy sauce and yuzu
    5. If you need additional seasoning, add salt to taste.
    6. Leave warm on the side.

    For the Squid Ink Pasta Dough:

    1. Mix the egg, squid ink, and salt in a Robot Coupe to combine.
    2. Add the flour and mix until it resembles a breadcrumb texture.
    3. Remove the dough to a floured work top and kneed till smooth, approximately 8 minutes.
    4. Cover with cling film and rest in a fridge for at least 30 minutes.

    For the Raviolo Filling:

    1. Chill the robot coupe bowl down in a fridge, take out and add the lemon sole and salt and blend quickly till smooth, drizzle in the cream till it’s all incorporated and then pass through a sieve.
    2. Season with the pepper and fold in the white and brown crab meat, place in a piping bag and chill.
    3. Roll out the pasta dough in a pasta machine, folding over and putting it back through while bringing the thickness setting down to number 2.
    4. Cut the pasta sheet in two and on one side pipe 4 mounds of fish mousse on to it leaving room between each mound.
    5. Brush the other side of pasta sheet with water and place on top of the other sheet and seal all around the mousse mounds pushing out any excess air.
    6. Cut out with a round cutter.
    7. Cook the raviolis in a pot of salted simmering water until it floats, refresh in ice water and then wait to reheat when needed.

    To Plate:

    1. Have the dashi stock warming but not boiling on the side and add the cockles and mussels.
    2. Warm the raviolis in a pan of salted water.
    3. Place a sprinkle of each seaweed at the bottom of 4 large bowls then the ravioli on top.
    4. Place the mussels and cockles around the bowls and add the hot stock, the hot stock will re hydrate the seaweeds so do put a little extra.
    5. Spoon some shitakes around each plate.
    6. Dot each piece of hake with wasabi caviar and then place the Romanesque cauliflower around the bowl.
    7. Garnish with all the seafood, samphire and crispy kale leaves.
  2. An Evening at Jude Kereama’s Kota Restaurant in Porthleven

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    Over the Easter weekend we were lucky enough to visit chef Jude Kereama’s flagship restaurant Kota in the heart of coastal Porthleven, Cornwall. It was a truly phenomenal culinary experience that went beyond its Michelin Bib Gourmand and 3 AA Rosettes.

    If you want to extend your stay, Kota even has some gorgeous accommodation that can be found here and we thoroughly recommend exploring Porthleven and surrounding areas including Marazion (home to St Michael’s Mount!)

    We did the 6-course Tasting Menu with paired wines and thoroughly reccomend. Here’s what we had…

    Cocktails and Oysters 


    We kicked things off with some refreshing cocktails, one Yuzu Sake and Cucumber Martini (House infused wakame vodka, yuzu macerated sake, lime, sugar and cucumber), and one Kota Fizz (House infused cucumber vodka, elderflower liqueur, Prosecco, cucumber twist).

    Now, when you’re eating in a harbour on the Cornish coast, you absolutely must have oysters (or we think so anyway!) We ordered two of each, one a Tempura with baby gem, wasabi tartare, and pickled cucumber and the other a Natural oyster with rice wine cucumber granita, ponzu lime dressing. We were advised by the staff to ‘chew’ the natural oyster rather than the traditional ‘down in one’ approach to oysters and boy was it a treat! The granita was such an intense burst of flavour it really brought the oyster and its flavours of the sea to life. And this was just the beginning…


    Amuse Bouche


    The Miso Butter with the Amuse Bouche was another show-stealer and we could have had a whole starter portion of the soup which was zingy and had a great depth of flavour.






    The first course was a Scallop with crispy onions, leeks and XO Sauce. I’m not sure I’ve had XO Sauce before and it was a real delight. Sweet and spicy, it lifted the scallop and was one of my favourite dishes of the night – such an inspired combination of flavours!




    Venison Tartare & Katsu Panko Fish Goujon

    We parted ways on this course and had one meat option and one pescatarian. The first was a venison tartare, hazelnuts, apple, celeriac, gochujang dressing and the pescatarian alternative was a Panko coated white fish goujon, katsu curry sauce, carrot & daikon pickle. The apple and celeriac cut through the naturally rich venison deliciously whilst the goujon was hands down the best fish goujon we’ve had!





    The favourite dish of the menu was the Monkfish dish: Crispy Kataifi wrapped monkfish, hake, lemongrass, kafir lime leaf & coconut bisque, yuzu saffron mayo. The bisque was velvety, and to-die-for whilst the Kataifi wrapped monkfish was unlike anything we’ve seen before. Just as with the cocktail back at the beginning, yuzu was used in such an inventive way, elevating all the flavours.






    Next was a Moorland dry aged sirloin, short rib, beets, and horseradish. Just look at the colours on that plate! We think it speaks for itself! Such incredible flavours…




    Honey & almond cake


    Ok, coming up is one of the most interesting (and delicious) things we’ve ever tasted. We’d not had it before but the goat’s cheese sorbet was fantastic. It wasn’t too sharp, the sorbet was soft, and it was the perfect accompaniment to a honey-based cake. The whole dish consisted of lemon, thyme & honey syrup, goats cheese sorbet, and a walnut crumb. As if this wasn’t the perfect ending to an amazing tasting menu, there was more…




    Baked Alaska

    This chocolate, hazelnut & cherry baked alaska was delightful. The mousse inside was so light and technically really impressive. Served with a 10 year-old Tawny Port, it was a magical ending to the menu. The cherries and crumb gave such a satisfying crunch – a real, indulgent treat!

    Despite being very full, we still managed some delicious petit fours afterwards (see left).


    All in all…

    This is a meal we won’t be forgetting anytime soon. Jude’s team took such great care of us and we couldn’t recommend visiting Kota more. Check out the menu here and book now. There are lots of great options but if you can, go for the six course tasting menu. You won’t regret it!

  3. Star Anise Apple Croissant Tarte Tatin Recipe by Josh Angus

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    An international favourite dessert, Tarte Tatin is named after the Tatin sisters who served it as the signature dish in their hotel, the Hôtel Tatin in Lamotte-Beuvron, Loir-et-Cher (105 miles south of Paris) in the 1880s.

    The story goes that Stéphanie Tatin set out to make a traditional apple pie but accidentally left the apples cooking in butter and sugar for too long. Trying to rescue it by placing a layer of pastry on top, baking it, and serving it upside down, Stéphanie created the world’s first Tarte Tatin!

    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!



    5 granny smith or brae burn apples

    120g caster sugar

    85g butter

    2-star anise

    1 vanilla pod

    50g water

    1 large sheet of croissant dough pastry or puff pastry, 200g pastry

    To serve vanilla ice cream or custard



    Copper Tri-Ply 24cm Non Stick Frying Pan


    1. Peel & quarter the apples, slice the apples evenly into wedges around 3cm thick.
    2. Pre heat oven at 170-180c
    3. In a copper pro ware frying pan over a medium heat, heat the water & sugar together cook until light amber colour. Stirring to avoid any lumps for 5 to 7 minutes.
    4. Once colour is achieved add in butter, scraped vanilla pod, whole vanilla pod & star anise stirring constantly to achieve a golden brown colour, add apples stirring until they are coated in thick layer of caramel. Cook on a low for minutes slowly turning the apples.
    5. In the meantime, roll the pastry out 2cm thickness, cut out a large circle to be placed on top of the apples. Use the top of copper frying pan as stencil to cut out.
    6. Take the pan off the heat now & Arrange the apples in a circle or a pretty design, with star anise & vanilla pod in the middle. Lay the circle of pastry on top of the apples & bake for 25 to 30 minutes until the pastry is golden brown. If you think the apples may need longer just cover the pastry with greaseproof paper & cook for 10 minutes longer.
    7. Cool for a good 45 minutes allowing to set slightly, then invert onto a serving plate (be careful when doing so). Serve with vanilla ice cream or custard.

    For more delicious food, find Josh at Hide! Find out more about Hide Ground here.

  4. 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.

  5. Rhubarb and Custard Tart with Stem Ginger Ice Cream by Paris House

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    Forced Rhubarb is readily available just now and it makes a wonderful desserts. You might even have some in your garden!

    This vegetable that thinks it’s a fruit is so versatile and the cheering bright vibrant colours will definitely bring a ray of sunshine to your day. 

    This recipe doesn’t have to be eaten with home made ice cream but if you have the time the combination of the stem ginger and the tartness of the rhubarb is a match made in heaven. 

    Recipe Courtesy of Paris House

    Serves: 4

    Difficulty: Medium



    Ginger Ice Cream:

    • 250ml milk
    • 75g whipping cream
    • 50ml King’s Ginger Liqueur
    • 40g egg yolks
    • 65g sugar
    • 50g stem ginger (minced)

    Vanilla Pastry Cream:

    • 285ml milk
    • 1tsp vanilla extract
    • 1½ eggs
    • 50g sugar
    • 28g flour
    • 7g cornflour

    Poached Rhubarb:

    • 600g bright red forced rhubarb
    • 640g Sugar
    • 400g orange juice
    • 1 tbsp orange zest
    • 15g arrow root

    Puff Pastry Disks:

    • 1 pack of all butter puff pastry sheets
    • 1 yolk
    • 2 tbsp milk
    • 1 tbsp brown sugar

    Cooking Method

    Ginger Ice Cream:

    1. First make the ice cream, this can be done well in advance. Once it has been churned store it in the freezer until ready to use.
    2. Bring the milk, cream and King’s Ginger Liqueur to the boil in a heavy based pan.
    3. Whisk the sugar, stem ginger and the yolks until pale in a medium bowl.
    4. Pour 1/3rd of the boiling milk onto the eggs whilst whisking and mix well.
    5. With the pan off the heat, return the milk and egg mix to the pan with the remaining milk and mix well.
    6. Return to the stove on a low heat and gently bring the mix up to 80°C, continuously stirring to prevent catching.
    7. Transfer the mix into a bowl, cover the surface with cling film and chill in the fridge.
    8. Once the ice cream mix is fully chilled, churn the mix in an ice cream machine as per the manufacturer’s instructions.

    Vanilla Pastry Cream:

    1. Bring the milk and vanilla extract to the boil.
    2. In a medium bowl mix the sugar, eggs, flour and cornflour together.
    3. Whilst whisking pour 1/3rd of the hot milk onto the egg mix and incorporate well.
    4. Transfer the egg mix back into the pan with the remaining milk.
    5. Place the pan on a medium heat and continuously mix until it starts to simmer.
    6. Cook out for a further couple of minutes, whisking to ensure all lumps are mixed through.
    7. Transfer to a bowl, cover the surface with cling film and chill in the fridge.
    8. When the pastry cream is cold transfer to a piping bag and keep in the fridge till ready to serve.

    Pouched Rhubarb:

    1. Chop the rhubarb sticks in half cross ways and stack into a heat proof dish small enough to snugly hold the rhubarb.
    2. Bring the juice, zest and sugar to the boil.
    3. Add the rhubarb, remove the pan from the heat and allow to cool for 5 The rhubarb should be just starting to soften, if not, return to the heat and cook a little further. Once cooked the rhubarb should be tender but not too soft.
    4. Once cooked and chilled, portion the rhubarb into 2cm chunks ready to be laid into the tart.
    5. Bring 250g of the rhubarb cooking liquid to the boil. Mix 15g of arrow root with a little water, once the liquid is boiling whisk in the arrow root and cook till thickened and allow to cool to room temperature.

    Puff Pastry Disks:

    1. Cut 4 x 12cm circles from the puff pastry sheet, use an espresso cup saucer or large cookie cutter.
    2. Then score a second circle 1cm from the outside edge but do not cut all the way through.
    3. With the prongs of a fork dock the inner circle to prevent it from rising when baked.
    4. Mix the yolk and milk to make an egg wash.
    5. Transfer the discs of pastry on to a paper lined baking sheet and lightly brush the tops with the egg wash.
    6. Bake at 220ºC for 7-10 minutes until puffed, golden and crisp.
    7. If the centres have risen push them back down.
    8. Allow to cool.
    9. To build the tart first pipe a layer of the pastry cream into the bottom of tart case, then stack the rhubarb chunks into the case with the cut sides facing up.Paris House Proware building up the Rhubarb Tart
    10. Glaze the top of the tarts with the thickened cooking liquid.

    To Serve:

    1. Flash through a medium oven for 3-4 minutes, place on a plate and top with a scoop of ginger ice cream. Serve immediately!
  6. Smoked Gigha Halibut with Soda Bread and Fennel Piccalilli by Paris House

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    Prepared and eaten together this dish is sure to impress your family but the individual components are fantastic too. The halibut can be substituted for any smoked fish.

     If you fancy a spot of baking with the kids the soda bread is a great place to start. There’s no yeast required and little ones can get involved weighing out the ingredients, rubbing the butter through the flour and watching as the bicarbonate of soda and buttermilk react to create the bubbles which give the bread it’s lift.

    Make the soda bread once and we guarantee that you will go back to the recipe again and again.


    Recipe Courtesy of Paris House

    Serves: 4

    Difficulty: Easy


    • Bowl
    • 16cm stainless steel saucepan
    • Sieve
    • Zip lock bag
    • Silicone paper
    • Tin foil
    • 30cm x 11cm x 8cm round bread tin (or similar)
    • Cooling rack

    The dish

    • 1 recipe of piccalilli
    • 2 tbsp chopped dill
    • 1 recipe of soda bread
    • Salted butter
    • 400g smoked Gigha halibut (https://www.gighahalibut.co.uk/shop/) – this is something a bit different, amazing quality. You could use smoked salmon as an alternative.
    1. First job is to make the piccalilli this needs to be done well in advance, preferably a week, to allow it time to pickle and mature. Once made it can be stored in the fridge for at least a month.
    2. On the day, make the soda bread.
    3. When ready to serve, slice the soda bread and fold the chopped dill through the piccalilli.
    4. Present the bread & butter, piccalilli and halibut family style for everyone to enjoy.


    Fennel Piccalilli:

    • 2 heads of fennel
    • 10 baby yellow skin onions
    • 10 cornichon gherkins
    • 1 tsp salt
    • 1 tbsp white mustard seeds
    • 120g white wine vinegar
    • 80g Sweet white wine
    • 70g sugar
    • 2 tsp English mustard powder
    • 1.5 tsp turmeric
    • 2 tsp cornflour

    Soda Bread:

    • 185g milk
    • 25g treacle
    • 200g wholemeal flour
    • 85g soft flour
    • 45g fine oatmeal
    • 4g bicarbonate of soda
    • 4g salt
    • 20g butter
    • 150g buttermilk

    Cooking Method

    For the Fennel Piccalilli:

    1. Cut the green tops from the fennel bulbs, then cut the bulbs into quarters.
    2. Cut most of the core from each quarter and discard. Finely slice each quarter and place into a bowl.
    3. Peel and half the baby onions, remove the core from each onion half and place in the bowl with the fennel.
    4. Gently simmer the mustard seeds in water for about 10 minutes, drain and rinse then place in the bowl with the vegetables.
    5. Add the gherkins and salt and mix well.
    6. In a pan bring the white wine vinegar to the boil.
    7. In a bowl mix the sweet white wine, sugar, mustard powder, turmeric and cornflour.
    8. Pour into the boiling vinegar and mix well, lower the heat and gently cook out the mix for 5-10 minutes, until very well thickened.
    9. Remove the pan from the heat.
    10. Drain the salted vegetables through a sieve and gently squeeze out any excess liquid.
    11. Add the vegetables to the pan and mix well.
    12. Place the piccalilli into a zip lock bag, remove as much air as possible and seal closed. Place in the fridge and leave for a minimum of 1 week to pickle and mature.piccalilli

    For the Soda Bread:

    1. Preheat the oven to 180ºC.
    2. Gently warm the treacle and 50g of milk and mix well.
    3. Mix the flour, oatmeal, salt and bicarbonate of soda together in a medium bowl.
    4. Rub the butter into the flour mix.
    5. Add the remaining ingredients and mix well until fully incorporated.
    6. Fill a silicon paper lined 20cm x 10cm round tin and cover with foil.
    7. Bake at 180ºC for 30 mins.
    8. Remove the foil and bake for a further 10 – 15 mins, until golden and cooked through.
    9. Leave to cool for 10 minutes then remove onto a resting rack to cool.soda bread

    To Serve:

    1. When ready to serve, slice the soda bread and fold the chopped dill through the piccalilli.
    2. Present the bread and butter, piccalilli and halibut family style for everyone to enjoy.Smoked Halibut and Piccalilli
  7. Lamb with Artichoke, Peas and Salsa Verde by Paris House

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    This dish is Spring on a plate! Crushed Peas & Salsa Verde are a fantastic seasonal accompaniment to spring lamb.

    Don’t worry if you are struggling to get hold of all the ingredients. Create a simple garlic, honey, pepper & paprika marinade for the lamb and pep-up your frozen peas with a shallot and a little oregano or even mint!

    Recipe Courtesy of chef Phil Fanning Paris House

    Serves: 4

    Difficulty: Medium


    The dish

    1. Marinate the lamb (1-2 hours in advance).
    2. Cook the artichokes.
    3. Preheat the oven to 190ºC (fan).
    4. Make the salsa verde.
    5. Make the couscous salad.
    6. Remove the artichokes from the cooking liquor and place on a baking tray with the cup facing up, fill the centres with the couscous mix.
    7. Make the crushed peas.
    8. Remove the lamb from the marinade and seal in a hot frying pan on all sides, transfer to a shallow roast tray and place in the oven for 8 -10 minutes, rotate the meat every 2 minutes to ensure even cooking. Remove from the oven and allow to rest for 10 minutes.
    9. Place the stuffed artichokes in the oven to reheat for 5 minutes.
    10. When ready to serve, carve the meat, and build the plates with a hot stuffed artichoke, the sliced meat, a spoon full of crushed peas and finish with the salsa verde dressing.


    Marinated Lamb:

    • 4 trimmed lamb rumps
    • 1 clove garlic (crushed)
    • ½ tsp smoked paprika
    • 1 pinch crushed black pepper corns
    • 1 tsp Wild Calabrian Fennel Pollen
    • 1 tbsp honey
    • 4 tbsp olive oil
    • 1 sprig of oregano (roughly chopped)

    Crushed Peas:

    • 3 tbsp olive oil
    • 1 banana shallot (finely diced)
    • 400g fresh garden peas (blanched)
    • 1 tbsp chopped oregano
    • ½ tsp Wild Calabrian Fennel Pollen
    • salt to taste

    Couscous mix:

    • 200g Israeli couscous, larger variety
    • 200g tomato juice
    • 200g chicken stock
    • 1 banana shallot, finely diced
    • 3 tbsp olive oil
    • 2 tbsp sundried tomato paste
    • 50 sundried tomatoes, finely chopped
    • 1 tbsp chopped parsley
    • 1 tbsp chopped oregano
    • 2 tbsp baby capers 
    • 1 tbsp lemon juice
    • Salt to taste

    Salsa Verde:

    • 3g fresh dill
    • 3g fresh oregano
    • 3g fresh mint
    • 3g fresh parsley
    • 20g baby capers
    • 10g anchovies
    • 1g garlic
    • 10g dijon mustard
    • 12g fresh lemon juice
    • 60g olive oil


    • 1 medium onion, diced
    • 4 cloves of garlic
    • 65g olive oil
    • 1 sprig thyme
    • 2 bay leaves
    • 1 sprig rosemary
    • 10 black peppercorns
    • 9g salt
    • 200g white wine
    • 30g white wine vinegar
    • 2 lemons
    • 4 medium globe artichokes
    • 1 litre of water

    Cooking Method

    For the lamb:

    1. Mix all the marinade ingredients.
    2. Coat the rumps with the marinade and place into a zip lock bag, remove as much air as possible and seal closed.
    3. Leave to marinate for 1-2 hours in the fridge.

    For the crushed peas:

    1. Sweat the shallot in the olive oil till soft but not coloured.
    2. Add the remaining ingredients and heat through.
    3. Crush with a fork or coarsely blitz with a hand blender until it starts to come together.

    For the couscous:

    1. Bring the stock and tomato to the boil.
    2. Add the couscous and cook for 6-8 minutes or until tender.
    3. Sweat the shallots with the olive oil until tender but not coloured.
    4. Add the sundried tomato paste and cook out for a couple of minutes.
    5. Drain the couscous and add to the shallots and tomato.
    6. Remove from the heat and add the remaining ingredients, mix well and season to taste.

    For the salsa verde:

    1. Blanch the herbs in boiling water for 2 minutes, then refresh in ice water.
    2. Squeeze dry and very finely chop.
    3. Pound the capers, anchovies, garlic and dijon mustard in a pestle and mortar till a smooth paste.
    4. When ready the serve add the chopped herbs, lemon juice and olive oil and season to taste.

    For the artichokes:

    1. In a sauté pan heat the olive oil, add the garlic cloves and diced onion and sweat until slightly coloured.
    2. Add the herbs, peppercorns and salt and cook for a further minute.
    3. Add the white wine and reduce by half, then add the vinegar.
    4. Add the juice of both the lemons and one juiced rind of one half to the pan.shallots in pan
    5. Add the water and bring to the boil, then remove from the heat.
    6. Prepare the artichokes by snapping off the stalk as close to the base as possible, then snap off all the hard, dark green leaves. Cut the top leaves off just above the choke.artichoke prep
    7. The choke of the artichoke is just above the heart and it is a crown of pointy fibers (resembling hair).ARTICHOKE PREP 2
    8. With a small sharp knife pair away any hard or green parts and rub with half a lemon to prevent discolouring. Dig out all of the choke and place the prepared heart into the pan with the cooking liquor. Repeat with the remaining artichokes.ARTICHOKE PREP 3
    9. Cover the artichokes with a paper cartouche and bring to a simmer, cook for 15-20 minutes until the heart is tender. Test by poking the heart with the tip of a sharp knife, it should feel like cooked potato.CARTOUCHE
    10. Allow to cool in the liquid.

    To Serve:

    1. Remove the artichokes from the cooking liquor and place on a baking tray with the cup facing up, fill the centres with the couscous mix.
    2. Remove the lamb from the marinade and seal in a hot frying pan on all sides.lamb
    3. Place in the oven for 8 -10 minutes at 190ºC, rotate the meat every 2 minutes to ensure even cooking. Remove from the oven and allow to rest for 10 minutes.
    4. Place the stuffed artichokes in the oven to reheat for 5 minutes.
    5. When ready to serve, carve the meat, and build the plates with a hot stuffed artichoke, the sliced meat, a spoon full of crushed peas and finish with the salsa verde dressing.
  8. Foodie Dates for your Diary – June 2019

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    Summer is nearly here and with it the weather is getting warmer! If you are eager to get out and about to enjoy some great food and drink then be sure to check out some of these great foodie events we’ve compiled taking place throughout June.

    Matlock Food & Drink Festival

    8 -9 June, Hall Leys Park, Matlock


    With a wide range of locally sourced food and drink there will be something for everyone and with some great Gin cocktails, Cider and Real Ale why not stay all day and soak up the fabulous atmosphere. Then stroll round the hand picked Artisan Food Stalls with gorgeous cakes, cheese, pastries and much more and take some home for later or even as gifts.

    There will be lots to see and do, live music through the day, the annual Man V Food Challenge and of course the wonderful facilities the park has to offer. As always furry members of the family are welcome and there will be lots of stalls and treats for them too.

    Photo credit & thanks to Peddler

    Peddler Night Market

    Friday 7 June 5-11pm
    Saturday 8 June 2-11pm

    92 Burton Road, Sheffield


    Peddler is back again this month but with all the summer feels this time.

    Fresh seasonal cocktails. Delicious new street food traders. Top-notch craft beers from Arbor Ales. A crackin line-up of musicians and artists PLUS our Botanical Infused Gin Masterclass and Beer & Cheese Pairings.

    Our Cow Molly – Open Farm Day

    9th June 11am-5pm

    Our Cow Molly Dairy Farm, Hilltop Road, Sheffield, S6 6GW


    One for the whole family – Come and enjoy some of Sheffield’s best ice cream while exploring the farm too. Farm Tours, Tractor Rides, Farmer Fancy Dress, Behind the scenes tours, Bar & BBQ, Pie & Mash, Lots of Childrens activities & live music.

    Photo credit & thanks to London Seafood Festival

    London Seafood Festival

    12-16 June, Battersea Power Station, London


    Five days of seafood fun, chef collaborations, masterclasses and a FREE weekend festival on the banks of the River Thames at the fabulous Battersea Power Station. Head down to experience a spice and fish masterclass at Cinnamon Kitchen Battersea, brewery tour, sake tasting with Japanese Seafood Bites and lots more!


    Photo Credit & thanks to Taste of London

    Taste of London

    19-23 June, Regents Park, London

    Tickets from £13


    Known as one of the foodie events of the summer, this exciting festival brings an array of tasty street food, exciting new products and all the foodie shopping you desire! Not to mention copious amounts of food demos and masterclasses to keep you occupied, this festival will not disappoint. Tickets are on sale now!

    Food & Drink

    Body & Soul

    21-23 June, Ballinlough Castle, Dublin

    Day tickets from £62


    What better way to spend this years Summer Solstice weekend then at Dublin’s hidden gem, Ballinlough Castle which plays host to the Body & Soul festival, a three day event bringing fun, music & a fabulous foodie line-up featuring the best local innovative gourmet producers and much more.

    slow food market

    Photo credit & thanks to Le Cordon Bleu Summer Festival

    Le Cordon Bleu Summer Festival

    29 June, Le Cordon Bleu, London


    Le Cordon Bleu London will host its first Summer Festival on Saturday 29th June which will include interactive practical workshops and tastings with Le Cordon Bleu Master Chefs, lecturers and alumni, demonstrations from a host of guest chefs from high-end restaurants, as well as a Slow Food Market featuring a range of producers and a pop up bookshop from leading publishers Phaidon.

    All workshop tickets are priced at £25 and include entry to the festival. General admission costs £5 when booked separately and grants you access to the demonstrations and all day market.

  9. Cookware – The Perfect Wedding Gift

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    Finding the right gift to help make the happy couple’s day that extra bit special can be something of a minefield. This is particularly true for those who haven’t registered a gift list where you can simply pick something off that suits your budget. With web based services such as Prezola, it is now possible to make contributions to high value items, honeymoons or just send gifts of cash.

    If you haven’t been blessed with an approved list that guarantees sheer delight regardless of what choice you make, things can be trickier. You want to get them something they’ll love, something they can keep for a long time and perhaps something that they will actually use. That said, you have four other weddings this year alone so you can’t spend a fortune. Where to start?

    This is where cookware (and ProWare) comes in. Firstly, it doesn’t matter if you are a Michelin starred chef or ready meal aficionado, everyone likes a nice pan. Whether it is being used on a daily basis to create a plethora of culinary masterpieces or it is nothing more than an ornament hanging from a hook, beautiful cookware really does complete a kitchen.

    Fortunately for those with friends and family with very specific taste, there is such a vast array of cookware on the market that you will definitely be able to find something they like. As tempting as it may be to go for style over substance, resist; especially when buying for keen cooks (they will thank you for it). If you buy well, good cookware can last a lifetime. So not only will your gift see them though decades of family meals but it will also serve as a reminder of their special day for years to come. For more information on choosing the right cookware click here.

    How Can ProWare Help?

    With wedding season upon us, now is the time to start thinking about what you are going to get for the brides and grooms in your life. If you have decided to get something special for their kitchen, ProWare have you covered. With three ranges to choose from you will find something to suit all tastes. Even for those who aren’t big cooks we have a great selection of mini items that make beautiful tableware.

  10. Foodie Dates for your Diary – May 2018

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    Spring is now well underway and the weather is getting warmer (hopefully). If you are eager to get out and about to enjoy some great food and drink then be sure to check out some of these great foodie events taking place throughout May.

    vegan festival photo

    Liverpool Vegan Festival

    5th May, Mountford Hall, Liverpool

    Featuring around 100 stalls serving cooked and raw foods, pies, cakes, chocolates, sandwiches and salads, beauty and skincare products, candles, preserves, cheeses, jewellery, crafts, healthy treats, sweet treats, clothing, drinks, juices, smoothies, charity merchandise and more! There will also be a variety of talks and workshops running throughout the day.


    Hardwick Hall

    Great British Food Festival Hardwick Hall

    5th-7th May, Hardwick Hall, Derbyshire

    The Great British Food Festival is back in Derbyshire this May Bank Holiday! Set in the grounds of the magnificent Elizabethan country house, near Chesterfield, in Derbyshire, Hardwick Hall provides a stunning backdrop for a Food & Drink Festival. Gates at 10am each day.

    Salcombe Crab Festival

    Image: Norsworthy Photography

    Salcombe Crab Festival

    6th May, Island Street, Salcome

    An annual celebration of Cancer Pagurus (brown crab) caught by the Salcombe fleet off the South Devon coast. This ‘famously flavoursome’ crustacean is considered one of the best in the world and Crabfest provides the perfect opportunity to not just crack open some fine tasting crabs but experience a vibrant showcase for the local fishing, food, drink and tourism industries at the heart of our unique area.


    Festival food stall credit Sam Hardwick 3_preview

    Hay Festival

    24th May to 3rd June, Hay-on-Wye, Wales

    A festival for those who love literature Hay Festival brings readers and writers together to share stories and ideas in sustainable events around the world. The festivals inspire, examine and entertain, inviting participants to imagine the world as it is and as it might be.

    Foodie specifics:

    • Ruth Rogers talks River Cafe 30: Simple Italian recipes from an iconic restaurant and reflects on 30 years at the helm of one of the UK’s most iconic restaurants.
    • Ian Theasby and Henry Firth launch BOSH! their new collection of over 100 incredibly easy and outrageously tasty all-plants meals.
    • One of the UK’s greatest food writers Rowley Leigh launches A Long and Messy Business. “This book is a selection of our work over five years. It is arranged by month because I think that provides a more compelling narrative. Some dishes are starters, some ‘mains’, and some puddings but as often or not they are just something to eat when you are hungry.”
    • The future of food production forms a central strand of programming – UK Secretary of State for Environment, Food and Rural Affairs Michael Gove debates the future; former Welsh Environment minister Jane Davidson delivers the festival’s inaugural INSPIRE Lecture; CEO of Compassion in World Farming Philip Lymbery talks Dead Zone: Where the Wild Things Were; journalist Maryn McKenna presents Plucked! The Truth About Chicken; and climate expert Mark Lynas talks Seeds of Science: Why We Got It So Wrong On GMOs.
    • Rooted Forrest School offer foraging and outdoor cooking workshops for young people in the Hay Festival Wild Garden.
    • Plus, the on-site food court showcases the very best locally produces cuisine: from Welsh Venison, to Shepherd’s Sheeps Milk Ice Cream.


    Harewood House

    Great British Food Festival Harewood House

    26th-28th May, Harewood House

    Harewood House is an 18th century, Grade I listed building, with a 1,000 acre landscape, designed by Capability Brown. Part of the estate has been developed as the village in the ITV soap opera Emmerdale.
    The Great British Food Festival at Harewood will be situated on the lawn right in front of the house. Your ticket to the event also includes free on-site parking and FREE access to the gardens and grounds, below stairs area of the house and bird garden, home to over 30 birds from around the world.

    Tonbridge Food Festival

    Image: Times of Tunbridge Wells

    Tonbridge Food and Drink Festival

    26th May, Tonbridge Castle

    Taking place on the banks of the picturesque River Medway, this great event will provide an opportunity to try, taste and buy from more than 70 stallholders selling a delicious range of local and world food and drink. There will be delicious cheeses, breads, cakes, sweet treats such as fudge and marshmallow; locally roasted coffee and specialist teas as well as other food related stalls.


    Sheffield Food Festival

    Sheffield Food Festival

    26-28th May

    Sheffield Food Festival is a celebration of the city’s vibrant food scene, showcasing our great local produce, talented chefs, mouthwatering street food and outstanding brewers and distillers. The city’s largest free to attend event takes place for its eighth year from 26th – 28th May 2018 in the city centre, spreading across the Peace Gardens, Winter Gardens, Millennium Square, Town Hall Square and Fargate, attracting over 40,000 visitors across the weekend.

    British Cured Meats Festival

    British Cured Meat Festival

    27th May, Borough Market London

    The festival is the very first of its kind and will feature demos, street food, craft beer, and stalls from British meat and cheese suppliers to a backdrop of live music and DJs. A whole host of British cured meat producers will be offering tastings as well as wine and beer pairings including Moons Green, Trealy Farm, Cobble Lane Cured, Great Glen Charcuterie and Blackhand plus some new faces in the recently launched Tempus by Dhruv Baker and Tom Whitaker.