Starter: Bouchée à la Reine (Vol-au-vents!) Print Author: Nicolas Kleist Serves: 6 Ingredients 2 x 500g blocks puff pastry 1 egg yolk 40g butter 40g plain flour 500ml milk salt and white pepper pinch ground nutmeg ½ tbsp butter ...
Starter/aperitif: Baked Mont d’Or Cheese with dips Print Author: Nicolas Kleist Serves: 4-6 Ingredients 1 Mont d’Or cheese (or good quality Camembert) dry-cured meat (ham, cured sausages etc) new potatoes, cooked pickles, including small gherkins and baby onions fresh ...
Rhian Craddock, chef-proprietor of The Feathers Inn, Northumberland, shares dishes which have brought his pub multiple awards, including The Good Food Guide’s Local Restaurant of the Year 2019, The Good Pub Guide’s County Dining Pub of the Year 12 times ...
Simon Osborne is a master butcher at the award-winning Blagdon Farm Shop in Northumberland. In 2018 he was crowned the inaugural National Game Champion for his work sourcing and promoting game. Blagdon Farm Shop, Milkhope, Berwick Hill Road, Blagdon, NE13 ...
Matthew Parsons, head chef at Longsands Fish Kitchen, Tynemouth, works within walking distance of North Shields Fish Quay, where he sources the best of the day’s catch. Longsands, Front Street, Tynemouth, NE30 4DZ, tel 0191 272 8552, www.longsandsfishkitchen.com Roast scallops ...
Vegetable and paneer soup Print Serves: 4 Ingredients 1 tbsp olive oil + 2 tbsp 1 tbsp butter 2 onions, chopped 1 sweet potato, peeled and chopped 1 litre vegetable stock + more for thinning down (if necessary) 2 ...
Hungarian mushroom soup Print Serves: 4 Ingredients 1 tbsp olive oil 1 tbsp butter 1 large onion, finely chopped 450g mixed mushrooms, the nuttier the better, washed and diced salt and freshly ground black pepper 1 tbsp paprika 2 ...
Roast butternut squash soup Print Serves: 4 Ingredients 1 large butternut squash, halved lengthwise and de-seeded 1 tbsp olive oil + 1 tbsp 1 tbsp butter 1 large onion, finely chopped 2 garlic cloves, minced 800ml vegetable stock 2 ...
‘Tis the season for all that is good from the garden. Jane Pikett shares some seriously easy autumnal favourites Baked pumpkin with chili and thyme Roast aubergine with lemony kale and pine nuts Beet risotto & goat’s cheese
Beet risotto & goat’s cheese Print Serves: 4 Ingredients 4 small or 2 large beetroot 1 tbsp olive oil 2 tbsp butter + 1 knob 2 cloves garlic, minced 1 onion, finely chopped 400g risotto rice 2 glasses dry ...
