Archive | May, 2014

Battenburg Cake

To start just make two simple cake mixes/cakes making sure that one has colouring in it. We did a chocolate and orange one, but the combinations are endless!   Place your cakes on a chopping board and trim the sides of each one to give you a straight edge. Cut each one in half lengthways […]

Continue Reading

Amanhuy’s creme brulee

8 egg yolks 3/4 double cream 40z caster sugar 1 vanilla pod star anise icing sugar for crusting the top whisk egg yolks and sugar in a bowl boil the cream with vanilla and star anise pour cream mix over egg yolk mix, stir untill well mixed, strain and pour into ramekins cook in bain […]

Continue Reading

Heritage tomato gazpacho, sunblushed tomato and basil straws

In the blink of an eye it seems that summer has come and gone but this recipe will help bring that feeling back and get you all ready for the summer ahead, i hope! This recipe is a little darker than your standard Gazpacho but with the wonderful flavours from the Heritage tomatoes from Fresh Direct, it’s a real […]

Continue Reading

Crop Report May14

NEW SEASON & BRITISH  English Broccoli has made its debut this week! Along with English Peas and Broad Beans. These are really sweet and have a beautiful flavour. English Salads are in full production, including Iceberg, Cos, Gem, Lolla Rossa, Lolla Biando and Oakleaf. English Spring Onions have started. English Asparagus is now in full […]

Continue Reading

First Chilli

Now I know this is hardly on the same level as Big Al’s allotment but I live in a flat with no garden. I wanted to share and I will keep you updated with the growth of my chilli plant. I received the seeds last summer when myself and the chefs had a trip to […]

Continue Reading

Prawn Quinoa

At the venue we have been serving salads made with Quinoa as recently we have more clients with dietary requirements and gluten free being one of the more popular requests. Unlike wheat or rice, quinoa is a complete protein – containing all eight of the essential amino acids. It has been recognised by the United […]

Continue Reading

Drowned Tomatoes

Ingredients 1ltr olive oil 1 bulb of garlic divided into cloves and lightly crushed 3 sprigs of rosemary 2 sprigs if thyme 1kg of small cherry tomatoes red and yellow Gently heat the oil with the garlic and herbs for 5 minutes. Add the tomatoes, boil for 5 minutes then reduce the heat and cook […]

Continue Reading

Hazlenut & Pistachio Biscotti

225g/8oz self-raising flour 100g/3½oz caster sugar 1 vanilla pod, split, seeds scraped out 100g/3½oz hazelnuts, shells removed, chopped Pistachio nuts chopped 2 free-range eggs 50g/2oz butter, melted 25g/1oz flour mixed with 25g/1oz icing sugar, for dusting Preheat the oven to 180C/350F/Gas 4. For the biscotti, mix together the flour, sugar, vanilla seeds and hazelnuts and […]

Continue Reading

English Asparagus

This month it’s all about the English asparagus! Not around for long but so delicious. See what our Fruit & Veg suppliers asparagus man has to say on the matter and by the way our supplier grow their own so if you are in one of our venues and asparagus is on the menu ask the […]

Continue Reading

Crop Report 2 May14

English Asparagus is now in full flow and now is the time to eat it, price has eased. Jerseys are also readily available and fantastic! Nutbournes English Heritage Tomatoes are really amazing this year and becoming very popular! Wild Garlic is still available but will soon come to an end. Purple Sprouting Broccoli has now […]

Continue Reading