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  • Caramelised Orange Pudding

    Caramelised Orange Pudding

    This tangy orange pudding will delight your taste buds, but don’t be tempted to open the oven while it’s baking or you may not get the rise you want. Serves 8–10 275g (2½ sticks) butter, plus extra for greasing 4 tbsp demerara or other raw sugar 3 oranges, peeled, pith removed and segmented 1 orange, peeled, pith removed and thinly sliced 115g (1 cup) self-raising flour (or 1 cup all-purpose flour and increase the baking powder to 2 tsp) 1 [...]

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  • Courgette and Almond Soup

    Courgette and Almond Soup

    This wonderful combination creates a luxurious soup that is a great option for a dinner party. Serves 4–6 1 tbsp olive oil 1 onion, thinly sliced 2 leeks, trimmed and thinly sliced 3 garlic cloves, finely chopped 6 courgettes (zucchini), cut into chunks 500ml (2 cups) warm vegetable stock Salt and white pepper 50g (½ cup) blanched almonds Heat the oil in large saucepan over a medium heat. Add the onion and leeks and sauté gently for 5 minutes. Add [...]

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  • Sourdough Bread

    Sourdough Bread

    Although the traditional bread-making method below can take a while, it’s definitely worth the wait because it produces, without a doubt, the best-tasting bread. The first step is to make a starter dough and feed it every day with flour and water. It’s very important to use natural spring water or distilled water because chlorinated water will not work so well. Makes 2 x 500g (8½-INCH) loaves 500g (3 2⁄3cups) strong white bread flour, plus extra for dusting 200ml (1 [...]

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  • Asparagus, Cratloe Sheep’s Cheese and Orzo Risotto

    Asparagus, Cratloe Sheep’s Cheese and Orzo Risotto

    This delicious risotto is made using orzo, a rice-shaped pasta, instead of rice. The flavour of Cratloe sheep’s cheese, a local product, really enhances the dish, but you could substitute Parmesan if you like. Serves 4 50g (2 tbsp) butter 2 shallots, finely diced 2 sprigs of thyme, torn salt and black pepper 400g (14oz) orzo pasta 250ml (1 cup) dry white wine 700ml (3 cups) warm vegetable stock or water 4 tbsp olive oil 16 asparagus spears, trimmed (if [...]

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  • Buttermilk and Heather infused Panna cotta with Honey

    Buttermilk and Heather infused Panna cotta with Honey

    The italian words panna cotta mean ‘cooked cream’, a very easy dessert to make at home. You simply simmer a mixture of cream, milk and sugar or honey, mix in some gelatine and allow the mixture to cool down and set. It is sure to become a firm family favourite. Use the basic recipe and adapt it to bring in additional flavours according to your personal tastes. Serves 4 2 leaves or sheets of gelatine 150ml (2⁄3cup) double (heavy) cream [...]

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  • Roasted Garlic Cottage Pie

    Roasted Garlic Cottage Pie

    If you are not a garlic fan, add some grated cheese or snipped chives to the mashed potato – or sometimes plain and simple buttery mash just hits the spot. Serves 4–6 1 tbsp olive oil 2 onions, finely chopped 3–4 celery sticks, finely chopped 2 small carrots, finely chopped 4 garlic cloves, crushed 1 tsp chopped thyme 750g (1.lb) minced (ground) beef 2 tsp tomato puree (paste) 200ml (1 cup) red wine or 150ml (2⁄3 cup) beef stock 1 [...]

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  • Dunmore East Fresh Scallop Tartlets

    Dunmore East Fresh Scallop Tartlets

    The delicate flavour of the scallops and the crisp pastry are a lovely combination. Although fresh scallops can be expensive, it’s a case of a little goes a long way in this recipe. drizzle the tartlets with some Wild Garlic Pesto to add extra flavour, if you like. Serves 4 2 x sheets of puff pastry, each about 30 x 20cm (12 x 8 inches) egg wash, made with 1 egg, beaten with 1 tsp milk 8 fresh scallops 4 [...]

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  • Chive Mash

    Chive Mash

    This is a very simple way of jazzing up a simple commodity such as mashed potato. You could substitute spring onions (scallions), wholegrain mustard or even some freshly grated horseradish for the chives. Serves 4 500g (1lb 2oz) potatoes (or 4 potatoes), cut into chunks 4 tbsp double (heavy) cream 25g (2 tbsp) butter Salt and black pepper 4 tbsp snipped chives Cover the potatoes with cold water in a saucepan, add a pinch of salt and bring to the [...]

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  • Pickled Sweet and Sour Red Cabbage

    Pickled Sweet and Sour Red Cabbage

    This is a lovely crunchy and tangy accompaniment to cold meats and salads. Store any leftovers in the refrigerator and use within a few days. Makes about 750g/1lb 10oz 500g (1lb 2oz) red cabbage (or 1 small head), core removed and leaves thinly sliced 1 onion, thinly sliced 50g (1⁄3cup) sultanas (golden raisins) 2 tbsp white wine vinegar 2 tbsp muscovado sugar or light brown sugar 250g (9oz) cooking apples (or 2 cooking apples), peeled, cored and sliced 15g (1 [...]

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  • Croissant Bread and Butter Pudding

    Croissant Bread and Butter Pudding

    Instead of using the traditional slices of bread, I like to use croissants for this pudding as they create a light dish. Serve with jugs of butterscotch Sauce and crème Anglaise so that everyone can help themselves. Serves 4–6 70g (5 tbsp) softened butter, for greasing 6–8 croissants (crescent rolls), cut into large pieces 50g (1⁄3cup) raisins 300ml (1¼ cups) double (heavy) cream 300ml (1¼ cups) milk 4 eggs ½ tsp ground cinnamon 70g (1⁄3cup) caster (superfine) sugar Generously butter [...]

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