Archive for July 2016

Salt Marsh lamb is a seasonal speciality, available from late June until October, with a unique and outstanding flavour, derived directly from the diet of the animals, which are grazed on coastal land that’s regularly submerged by the sea. Ingredients 1 Leg of Salt Marsh lamb approx. 4.5 – 5 lbs 2 Lemons 4 Cloves…

These pretty, bright red, juicy berries with their tart, sparkling flavour are ripe for cooking with. To give this redcurrant tart a professional finish dip a sprig of them in lightly whisked egg white before rolling them in sugar to create a frosted effect. Ingredients Pastry 250g plain flour 2tbsp icing sugar 125g Winter Tarn butter…