26 July 2014
The salmon is cured and then hot smoked on the barbecue with Earl Grey tea leaves which impart a subtle smokiness. Here we served it up with Whitstable Bay Pale Ale which cuts through the smokiness well and contrasts with the sweetness of the salmon.View a printable version here.
Preparation 30 mins (plus curing 2 days): Cooking 20 minutes: Serves 4
19 July 2014
Serve it up with a shot of semi frozen Baileys for a real treat. View a printable version here Preparation time: 5 min
Cooking time: 45 min plus setting timeServes 4
425ml double cream
50ml full-fat milk
100ml Baileys Irish Cream Liqueur
1 vanilla pod
5 large egg yolks
50g granulated sugar, plus extra for the topping
12 July 2014
This marinade gives the pork a lovely fresh light flavour. Here we served it with a mushroom rice pudding and mushy peas but it would be equally at home with some creamy mash and apple cider gravy or on a tasty carrot or potato rosti.
05 July 2014
King prawns on skewers, stuffed with Thai spices. Ideal for barbecuing or as a starter with mixed leaves and citrus mayo.
28 June 2014
A stunning looking dessert that is low in calories, gluten and dairy free! The fennel seeds give it a special zing but if you don’t like fennel you can always leave them out.