Category Recipe

Recipe by Nick O’Halloran at Figurati Potato cake Carrot purée Cider sauce To serve Method Pork belly Pig cheeks Potato cake Carrot puree For the sauce To Serve

Recipe by Bertie Wright at Wells Farms Shop & Cafe Ingredients Method: Melt the butter in a large, heavy-based pot over medium-low heat. Add the celeriac, leek, potato, garlic, onion & thyme, season generously, and gently sweat the vegetables until…

Recipe by Tom Conway For this recipe it’s best to speak with the butcher to get the veal shin sliced through the bone, I only use 8-12-month-old male calves which are a byproduct of the dairy industry. If you can’t…

Recipe by Ashleigh Farrand at The Kingham Plough Ingredients Coconut Dacquoise Chocolate Ganache Glaze Feuilletine base Coconut Mousse Salted caramel Coconut sorbet Method For the chocolate dacquoise For the chocolate ganache Assembly Once the sponge and ganache are made, line…