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Baked Pears with Fig in Vanilla Syrup

Baked Pears with Fig in Vanilla Syrup

Ingredients: 1/2 vanilla bean 1/4 cup sugar 1 tablespoon brown sugar 2 large, firm, but not under-ripe pears (Bosc or Bartlett work well) 2 tablespoons butter 2 dried Black Mission
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Pan Seared scallops, beans, frisée and chilli

Pan Seared scallops, beans, frisée and chilli

Ingredients: 1 lb of scallops – about 6 large ones 1 small head of frisée juice 1 lemon really good olive oil, and some oil decent enough for cooking with
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Zucchini Trifolati with cherry tomatoes and basil

Zucchini Trifolati with cherry tomatoes and basil

(adapted from “Italian Two Easy, by Ruth Rogers and Rose Gray) Ingredients: 2 zucchini’s – about 1lb worth 10oz of cherry tomatoes 2 garlic cloves small handful of fresh chopped
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Green Bean, Red Onion & Pecorino Salad

Green Bean, Red Onion & Pecorino Salad

Ingredients: 400g (14) green beans, trimmed sea salt and black pepper 1 red onion, peeled and thinly sliced 50g (1½ oz) pecorino, freshly grated 45ml (3 tbsp) extra virgin olive
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Lemon Flan with Strawberry and Lemon Thyme Compote

Lemon Flan with Strawberry and Lemon Thyme Compote

Adapted from Epicurious Makes 6 Strawberry Thyme Compote ¼ cup sugar ¼ cup water 1 teaspoon fresh lemon thyme leaves 1-2 tablespoons fresh lemon juice 1 teaspoon vanilla 2 cups
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What’s in season – August

The vegetables and soft fruits continue. Tree fruits come in at the end of the month. Lettuce, peppers, new potatoes, courgettes, leeks, sweetcorn, peas, aubergines, strawberries, loganberries, gooseberries, herbs, chard,
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