Featured Recipe: BBQ Hot Smoked Salmon with Parsley and Chive Flatbreads

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

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Featured Recipe: Baileys Crème Brulee

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  Ingredients:  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    Method:  

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Featured Recipe: Lemon and Thyme Marinated Pork Tenderloin with mushy peas and mushroom rice pudding

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.

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Featured Recipe: King Prawn Skewers

05 July 2014

King prawns on skewers, stuffed with Thai spices. Ideal for barbecuing or as a starter with mixed leaves and citrus mayo.

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Featured Recipe: Cranberry and Orange Sorbet

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.

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