Earl Grey and Gin Cured Salmon

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      Combine a love of seafood with a love of gin with this different yet delicious Earl Grey & Gin Cured Salmon recipe by gin specialists Maytime Inn. Why not give it a try today?   Ingredients: For the cured salmon: 3 teaspoons loose leaf earl grey, divided 1/2 cup caster sugar 1/2 Read More

Beetroot and Goats Cheese Cannelloni

    The combination of roasted baby beets, ginger bread soil and goats cheese foam makes this cannelloni recipe from the Beech Hill Hotel & Spa team far different to the traditional!   Ingredients: 500g cooked beetroot 4 gelatine leaves 300g goat’s cheese 75g soft cheese Gingerbread biscuits for the soil Bunch of roasted baby Read More

Aubergine and Quinoa ‘Meatballs’ With Tomato Sauce

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  This recipe for  Aubergine and Quinoa ‘Meatballs’ with Tomato Sauce has been reproduced from Flexible Vegetarian by Jo Pratt which is due out on 7th September. Published by Frances Lincoln, an imprint of The Quarto Group, you can pre-order your copy here. These look and (almost) taste like traditional meatballs – they will surprise Read More

Gennaro Contaldo’s Hunter’s Chicken (Pollo alla Cacciatora)

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    This recipe has been reproduced with permission from Gennaro Contaldo’s book Gennaro’s Slow Cook Italian. (Click here for our review and read our interview with Gennaro here.) This classic Italian dish is renowned all over the world and often seen on the menus of Italian restaurants. The title alla cacciatora (‘in the style of Read More

Vegetarian Oat Pizza Slice

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This delicious gluten free alternative to pizza from Christine Bailey at Nairn’s contains a crunchy protein-rich base packed with nuts and fibre rich gluten free oats. Topped with roasted red peppers, red onion and olives this is a wonderful Mediterranean treat bursting with flavour. Perfect as a lunch or dinner-time option for the whole family, it’s a healthy pizza Read More

Herby Lamb with Woodland Dressing

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      HERBY LAMB WITH WOODLAND DRESSING (SERVES 6)   Ingredients: 3 small lamb loin fillets, weighing about 350g (12 oz) each 3 tbsp Bonne Maman Woodland Berries Conserve 9 slices Parma ham 3 sprigs each of fresh thyme and rosemary 3 tbsp balsamic glaze 2 fat garlic cloves, thinly sliced 3 tbsp olive Read More