Wild Garlic Soup

Wild garlic leaves have a more subtle, mild and gentle flavour than cultivated bulbs of garlic.The soup should be very well seasoned. You may need to thin it with a little stock or water. It looks ext...

Serves: 6 -8

Baked Vacherin

What could be more delicious than potatoes or bread dunked into molten cheese?! When accompanied by cured and/or cold meats, and pickles this becomes a veritable feast! Vacherin is a seasonal creamy...

Serves: 4 - 6

Sizzling Shredded Sprouts with Bacon & Walnuts

Perfect for converting sprout sceptics (I have proof!). Easy, quick, vibrant, nutty and delicious!...

Serves: 4 - 6

Individual Bacon, Egg & Black Pudding Tarts

Breakfast in a flaky buttery tart! Just the job for brunch, lunch, supper - or even breakfast, these flavoursome tarts are far easier to make than they look and only take minutes to put together....

Serves: 1

Caramelised Pear, Walnut & Goat's Curd Salad

A lovely autumnal salad, good as a starter or for lunch.  Pears and walnuts caramelised in butter and sugar take some beating! Delicious either warm or at room temperature. Goat's curd can be fo...

Serves: 4

Individual Bacon, Egg & Black Pudding Tarts

Breakfast in a flaky buttery tart! Just the job for brunch, lunch, supper - or even breakfast, these flavoursome tarts are far easier to make than they look and only take minutes to put together....

Serves: 1

Devilled Crab

A little bit hot, a little bit spicy, a little bit creamy and utterly delicious! Eat as a starter, or for lunch with crusty bread and a salad.  Make up to two days in advance, depending on the ...

Serves: 6

Seville Orange Posset

Simplicity itself and very quick to make too. Serve with Orange Sablés (see recipe in Bits Bobs & Basics), or orange shortbread spiked with the zest from one of the oranges....

Serves: 8

Cooking Time: 3 minutes