Posts by Alison Park

Hugh Fearnley-Whittingstall describes this dish as “Not for the faint-hearted, but just perfect for the good-tasted.” Ingredients (serves 4) 1 live Lobster, weighing 1-1.5kg 2 shallots, finely chopped 25g butter a small glass of white wine 200ml thick béchamel sauce 1 tablespoon double cream 1 teaspoon strong English mustard a sprig of tarragon, finely chopped…

Combining two great seasonal ingredients, this recipe is quick and easy to prepare but benefits from slow cooking. From the website of the Kentish Cobnuts Association (serves 4) 1 large marrow 2 medium onions, sliced thinly 2 cloves garlic (optional) 300g plums or damsons 400g cobnuts (weighed in husk) 150g mushrooms, sliced thickly 4 tomatoes,…

Perfect for newly arrived Seville or Blood oranges, this Marmalade recipe is one to cherish and bring out year after year. Makes about 6 x 400ml pots Ingredients 1kg Seville oranges thoroughly washed 1 lemon 2kg preserving sugar Method 1. Remove the peel from the oranges and cut it into thin strips. Halve the oranges…

This tasty stuffing is our own recipe. Ingredients 250g sausage meat 50g cranberries (dried) 75g chestnuts (tinned or vacuum packed) 100g fresh breadcrumbs 1 egg 50g onions 1 garlic clove 1 tspn mixed herbs Pinch salt and pepper Method Finely dice the onion and crush the garlic. Sweat gently in a pan then add the…

Pumpkin is a great seasonal ingredient to cook with and it works really well when combined with the tastes of Morocco. Serve with pitta bread and share with family and friends. Ingredients brown lentils, rinsed 2 plum tomatoes 600g firm pumpkin 3 tbsps olive oil 1 onion, finely chopped ½ tsp ground cumin ½ tsp…

As the temperature drops there’s comfort to be found in bringing out the cast iron casserole and filling it full of delights from the winter larder. Ingredients 2 tbsp olive oil 500g (1lb 2oz) Cartmel Valley Game diced game packs 1 onion, sliced 1 carrot, sliced 1 parsnip, sliced 1 fennel bulb, sliced, leaves reserved…