Recipes

A cake to feed 6-8

225g softened, unsalted, butter

225g castor sugar

225g self-raising flour

1/2tsp bicarb

4 free range eggs (ideally at room temp)

60ml whole milk

100g sugar

4 sticks rhubarb

2 tbsp elderflower cordial

3 white tea, blueberry and elderflower teabags

50g chopped pistachio

50g crème fraiche

 

Method: 

To Feed 6:

3 free range eggs

75g castor sugar

1 tbsp demerara sugar (for the top)

600ml full fat milk

4 x red bush chai teabags

150ml double cream

1 tsp vanilla extract

300g brioche loaf

75g good quality unsalted butter – melted to be used for greasing

100g raisins and sultanas soaked in 100ml of water with 1 red bush chai teabag

15 - 20 blackberries

1 punnet of blueberries

75g white chocolate

 

Method:

To feed 2:

1 x duck breast

500g Wood chips for smoking

6 x ETS English breakfast teabags

35g watercress

1 orange, or blood orange if in season  

1 head of chicory

70g radicchio or castelfranco

70g rocket

30g pine nuts (toasted)

30g chopped hazelnut

150g of tenderstem broccoli

1 bunch flat leaf parsley, picked

6 radishes to garnish

 

Dressing:

Juice from the orange

1tsp sherry vinegar

3tsp good quality olive oil

Salt & pepper

 

Method: