Recipes Archive
(October 2016)

1 October 2016

Seared Local Pigeon with Parsnip and Bacon Crisp

METHOD Ask your butcher to take the breast off the bone and leave on the skin, as this will add a delicious flavour to the dish, protect the breast when cooking and adds extra texture. In a sealable plastic bag, place 20ml oil, garlic and rosemary and the pigeon breasts. Seal and leave in the Read more…

Apple Pie

This month it’s all about the start of the apple season and to celebrate in the restaurant, we’ve given the humble apple pie a bit of a twist. Served in a delicate pastry shell, we’ve layered crème pâtissière with caramelised apples, meringue shards, dehydrated apple crisps and a delicious clotted cream ice cream. METHOD For Read more…

Cheddar and caramelised onion tear and share loaf

As a writer for a magazine, one usually submits one’s articles a month or two prior to publication. For a recipe writer this means that, on occasion, I need to judge what the weather and the mood of the time of year will be. Last October I got it completely wrong, as it was incredibly Read more…