Recipes Archive
(May 2018)

1 May 2018

Pea and Wild Garlic Soup

I think May is my favourite month. For a while I was very much either an October or December fan. I still am of course, I mean with the combination of Halloween and Christmas they both just have so much going for them and particularly as a food writer they are very colourful months but Read more…

Lincolnshire Asparagus Smoked Bacon Nut Butter Fried Quail Egg

METHOD To make your butter in advance, soften the butter then add the crushed almonds and hazelnuts, smoked bacon, parsley and black pepper. Roll in cling film to form a sausage shape and chill in the fridge. Blanch asparagus for 30-45 seconds, or to your liking, refresh in cold water, drain and then pat dry Read more…

Braised Belly Pork

METHOD Place the belly pork in a deep roasting tray with the carrots, onion and celery. Pour in the stock and the cider, then cover in foil and braise in the oven for 3-4 hours. When cooked remove from the cooking liquid (set to one side) and press between two baking trays with a weight Read more…

Lincolnshire Tea Creme Brulee Oatmeal Biscuits

METHOD For the crème brûlée, infuse the cream with the Lincolnshire Tea by warming gently and leave to stew. Mix the sugar and eggs together, sieve the cream mixture into the eggs and whisk well. Place the mixture into ramekins or cups and cook at 120°C in a bain marie for 40-45 minutes or until Read more…