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: