Recipes Archive
(October 2013)

1 October 2013

Butter poached Lincolnshire partridge

METHOD The day before, peel the apple and dice, place in a deep pan with the shallot, sultanas, sugar and diced figs and cook on low for 1 minute. Add spices and whisky, then cook on low heat for 8 minutes. Add a little water and salt and set aside to cool down completely. Place Read more…

Pan roasted Lincolnshire Venison sirloin

METHOD Peel the sweet potato and with the help of a mandoline slice very thinly. Place on flat tray and sprinkle with a little salt, let dry for 5-6 hours or overnight. Heat the oil to 170C and fry the sweet potato in small batches. Place on kitchen roll and sprinkle the Madras curry powder. Read more…

Custard and apple tart

METHOD The day before, make the panna cotta. Place the cream, sugar and lemon zest in a pan and gently heat to 70C. Soak the gelatine leaves in cold water for 5 minutes, squeeze the excess water and add to the cream. Mix well and strain through a sieve, add the yogurt and chill until Read more…

Polpette – small Italian meatballs

I love the summer months and whilst we’ve had a spectacular season this year I am glad we’re heading into autumn – the crackling fires, the warm, snug clothing, a crisp chill in the air and of course the promise of bonfires, Halloween and, yes, even Christmas. The food is also so much more comforting. Read more…