Mark’s Roundhouse Barn Scones
Recipe for 12 scones: 500g plain flour 1 teaspoon salt 2 teaspoons bicarbonate of soda 4½ teaspoons cream of tartar 50g cold unsalted butter, diced 25g Trex, in teaspooned lumps 300ml milk...
Author: Phil Keymer
Roasted Butternut Squash Soup with Homemade Rosemary Bread from Tony Duce
Perfect to warm you up as the nights get longer and colder… eat in front of a roaring fire! The Bread (makes one large loaf) 650g white bread flour 2 tsp sea...
Courgette Pancakes from Father Doug Robbins
Are you inundated with courgettes (zucchinis) and have run out of ideas how to use them? Try this for an answer: Take a quantity of courgettes and coarsely grate them and set...
Sausage & Butter Bean Supper from The Kernow Sausage Company
Ingredients 1 glass of white wine 1 chorizo sausage, chopped roughly. Olive oil 1 large onion Chicken stock, fresh, cube or concentrate, made up to 200ml 1 garlic clove, finely sliced A...
Autumn Cabbage Stir-fry with bacon, apples and cider – with thanks to Cornish Food Market
Ingredients 1 lb (450 g) cabbage, shredded 4½ oz (125g) chopped bacon 1 Granny Smith or other tart apple – peeled, cored and chopped 2 tablespoons dry cider 2 tablespoons cider vinegar...
Hotel Tresanton’s Beer Batter
You will need: 400gr flour 50g fresh yeast 450ml Beer The Process: 1. Gently warm the yeast with a little of the beer to activate it 2. Mix in the rest of...
Roasted Hake with Tomato and Basil Sauce from Hidden Hut’s Simon Stallard
You will need: 1 Fillet (2 portions) Hake Olive Oil Sea Salt & Pepper Onions Celery Ripe vine tomatoes Red peppers Garlic A good spoon of tomato puree Fish stock cube Fresh...
Christmas Brazil Nut Roast
This is an excellent Xmas dinner, cold sliced at parties, or when the Brazilian president drops by for supper! ROAST: 450 g frozen flaky pastry 1 egg, beaten 2 large onions, chopped...
Chilli Sin Carne (or Con, if you like!) – From Susanne Hatwood – The Blue Carrot Cutting Garden
This recipe emanates from my favourite Vegan cookbook “Vegan With A Vengeance”, by Isa Chandra Moskowitz, which I used a lot during my year as a Vegan and which I have been...
Vegetable Curry a’ la Plume From the Plume of Feathers in Portscatho chefs
An easy, relatively lazy curry requiring little technical ability to make. First off, decide what veg you want to curry. We normally go for aubergines, courgettes, cauliflowers, butternut squash, mushrooms, potatoes, and...