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Adapted from ‘Homemade Winter’ by Yvette Van Boven. Available in the Shippon at £21.99. Ingredients 3lb (1.5kg) Kind Edward potatoes, peeled ½ pound (250g) Old Smokehouse sausage 2lb (1kg) English Brussels sprouts, cleaned About ½ cup (125ml) chicken broth 3 tbsp (50g) Winter Tarn butter Zest and juice of 1 orange Salt and freshly ground […]

Serves 4-6 Ingredients 40g Carron Lodge butter 1 large onion, chopped 300g English celery sticks thinly sliced 15g Watermill plain flour 750ml good chicken stock 125g Colston Bassett stilton, crumbled 80ml Brades single cream Chopped chives to garnish Salt and freshly ground pepper For the potato scones 100g floury potatoes, peeled and cut into chunks […]

Serves 6 Ingredients 30g butter 1tbsp olive oil 900g diced venison braising steak approx salt 1 tsp coarsely crushed black peppercorns 300ml ale 2tbsp malt vinegar 1 tsp dark brown sugar 150ml chicken or beef stock 2 onions, chopped 8 allspice berries 4 cloves 3 bay leaves Method 1. Heat the butter and oil in […]

Serves 4. Taken from ‘Cook Your Own Veg’ by Carol Klein. Available in the Shippon. Ingredients 2 medium garlic cloves 2 small shallots 2 tbsp extra virgin olive oil 2 medium cucumbers 1 green pepper (optional) 1 green chilli (optional) 2 handfuls perpetual spinach leaves from 1 bunch fresh parsley 600ml (1 pint) cold water […]

Delicious for summer sipping, this recipe is perfect for warm summer days and long summer evenings Ingredients (per glass) 20ml Mr Fitzpatricks Cream Soda Cordial 15ml fresh lime juice 50ml Real Pomegranate Juice Soda Lime Method 1. Pour all of the ingredients into a 12oz Collins Glass built over cubed ice and stir… 2. Garnish […]

From 30 minute suppers available in the Shippon £9.99 Ingredients 1 tbsp sesame oil or vegetable oil 2 red chillies, deseeded and finely chopped 5cm (2in) piece of fresh root ginger, sliced into fine strips 1 bunch of spring onions, cut into 5cm (2in) lengths 2 garlic cloves, grated or finely chopped 1 Red pepper, […]

Serves 4-8 as nibbles Ingredients Good handful of wild garlic leaves, washed and dried 350g of Ryefields goats cheese 300g of sesame seeds. Lightly toasted Method 1. Chop the garlic leaves very finely – use a blender if necessary. 2. Mash them into the goat’s cheese and then shape into small balls the size of […]

This recipe is a lovely light breakfast or snack for one, prepares in 2 minutes, cooks in five. Ingredients About 75g (3oz) of young nettle tips (enough to fill a small colander loosely) Large knob of Winter Tarn butter 2 Low Sizergh Barn eggs A splash of Brades milk Salt and freshly ground black pepper […]

Makes 2 x 500g cakes. If you’re making this for Mother’s Day, don’t forget to top it off with a decorative touch or two and add a dash of love to the recipe. Ingredients 100g Saunders Dark Chocolate 2 nuggets of stem ginger in syrup 100g Plain Flour 40g Fairtrade Cocoa 1/2 teaspoon baking powder […]

Ingredients 100g freshly picked wild garlic leaves 50g shallot, spring onions or leeks 50g shelled walnuts 200 ml olive oil, sunflower oil or rapeseed oil 50-60g Quick’s goats cheese, finely grated ½ – 1 teaspoon sea salt ½ teaspoon sugar Method 1. Start by picking the leaves over and discarding any coarse stalks, damaged leaves […]