Close wool lamb rump, Salcombe crab soufflé, minted pea & wild nettle puree, potato & seaweed croquette November 1, 2017 Recipes Allister Bishop - Executive Chef South Sands Hotel Close wool lamb rump, Salcombe crab soufflé, minted pea & wild nettle puree, potato & seaweed croquette: Lamb Rump Ingredients: 4 lamb...
Mulled Wine Pudding October 31, 2017 Recipes Highclere Castle By Paul Brooke-Taylor From Highclere Castle Preparation time: 20mins plus chilling overnight Cooking time: 5 minutes Makes 6 portions Ingredients 750...
Beetroot Cured Salmon October 31, 2017 Recipes Highclere Castle By Paul Brooke-Taylor Preparation time: 20 mins Cooking time: Overnight is best Serves 6 Ingredients 1 kg fresh boneless salmon fillet, skin on and trimmed 250g table salt ...
Bulgur and Cavalo Nero Salad October 31, 2017 Recipes Serves : 4 Preparation time: 30 min I enjoy this simple and healthy nutritious winter salad either on its own or as a garnish. The sweet and sharp pomegranate topped with a pleasantly bitter cavalo nero, crea...
Spooky Sushi Halloween Coffins From Yutaka October 25, 2017 Recipes, Seasonal Recipe The Japanese love Halloween almost as much as the Americans and sushi turns spooky in October! This dastardly design from leading Japanese food company https://yutaka.london is so easy to make that anyone can c...
Bushmills Crème Brûlée October 11, 2017 Food, Recipes Ingredients For 6 Ramekins 2 Tablespoons Bushmills Irish Whiskey 5 egg yolks 100g caster sugar 1pt whipping cream 6 tsps of Culloden Homemade Damson Preserve Pre Heat Oven to 13...
