Recipes Archive
(November 2014)

1 November 2014

Mini sticky toffee Lincolnshire puddings

With all the furore of The Great British Bake Off finally over… well done Nancy, flying the flag proudly for Lincolnshire. I feel that I can finally admit that, whilst I’m all for rules and regulations in life, I’ve never been particularly happy about what it is that makes the perfect bake. My mum never Read more…

Gravlax of Scottish salmon

METHOD Prepare the salmon 2 days before needed. With a clean cloth, dry the salmon both sides and score the skin side with a sharp knife – don’t go too deep. Place the salmon skin down in a deep sided non-reactive (plastic, glass or stainless steel) tray. Mix the sugar and salt in a bowl. Read more…

Pan roasted Lincolnshire venison loin

METHOD Heat the oil in a pan on medium high heat. Season the venison with salt, pepper and cumin and pan roast turning every 30 seconds. Place the loin in a baking tray and bake at 190C for 3–5 minutes, depending on your preference. Add the chopped shallots, garlic, peppercorn and sesame seeds to the Read more…

Cappuccino panna cotta with Baileys mousse

METHOD To make the panna cotta place the cream, sugar and vanilla in a pan and heat to 90C. Add the coffee and the gelatin (previously soaked in cold water), mix well and pour in a tray lined with cling film. Refrigerate overnight. To make the mousse whip all the ingredients together until mousse-like and Read more…