• PSB

    Purple sprouting broccoli, or ‘PSB’ as we call it in the kitchen, is a brassica and close cousin of the tighter headed and more common calabrese or green broccoli. Don’t worry too much about the lower leaves that come with it, it’s the tender purple heads that hold the sweet flavour. Be careful not to overcook it - best steamed and checked for done-ness with a round-ended knife to see if it slips easily through. Simple melted butter or a more adventurous hollandaise sauce are
    both a very good friend to PSB.
    (extract from Good Food From Your Table: A Grocer’s Guide)

    Look out for PSB in our new Quinoa Salad in our shops now!

  • FLAVOURED SUGARS

    Take Shrove Tuesday pancakes to the next level with some
    homemade flavoured sugars. Simply add your ingredients to
    a jar of sugar and leave for a week or two. Or, if time is tight
    then you can speed up the infusion by just whizzing the
    ingredients in a food processor for 30 seconds or so. Besides
    adorning your pancakes, flavoured sugars are great sprinkled
    on biscuits before baking in the oven, to dredge French toast,
    caramelise desserts under the grill, scatter over fresh fruit
    salads or fold into buttercreams.
    (excerpt from Good Food For Your Table: A Grocer’s Guide)

  • FLAVOURING SUGAR

    Sugar Flavour Infusions
    1
    Cardamom and Mint - crushed pods
    and bruised leaves in golden sugars
    2
    Clementine and Cinnamon - cinnamon
    sticks and strips of clementine zest in
    darker sugars
    3
    Lemongrass and Lime - lemon grass
    stalk, split length ways and strips of lime
    zest - fantastic in coconut macaroons
    4
    Liquorice Root - the bashed root
    makes very good meringues
    5
    Vanilla - 1 used deseeded vanilla pod
    use in anything from rice pudding and
    fruit salad, to dusting Victoria sponge

    (excerpt from Good Food For
    Your Table: A Grocer’s Guide)

  • CHOCOLATE TRUFFLES

    Quick Chocolate Truffles - blitz 150g of dark
    chocolate in a food processor until granular. Heat 100ml of
    double cream, 2tbs of Somerset cider brandy, or any dark rum
    or brandy to hand and 1tbs of muscovado sugar until almost boiling,
    then slowly pour over the chocolate, blending until you have a paste.
    Cover and chill for 45 mins. Once firm, roll into small bite-sized balls
    of about 15g each and dust with cocoa powder. Chill. Makes about 15

  • FRUIT AND NUT

    Chocolate Fruit and Nut Rounds - the perfect handmade gift for your loved one: Using tempered chocolate (see
    How To), make 5cm discs of melted chocolate on baking parchment.
    As the chocolate is setting, push toasted pistachios, yellow raisins and cranberries into the pools of chocolate. Allow to set and serve with coffee after supper.

  • PAN TOASTED GRANOLA

    Over a low heat, toast a couple of handfuls (75g) of chopped almonds,
    hazelnuts, cashews, coconut flakes or any other nuts in a dry frying pan
    until toasty smelling. Set aside. Toast a handful (50g) of whole pumpkin
    and sunflower seeds in the same pan until they pop. Set aside. Now
    toast 4 good handfuls (125g) of jumbo rolled oats in the pan until
    starting to smell nutty. Reduce the heat to low and add 1 heaped tbsp
    of coconut oil and the same of honey or maple syrup and stir to coat.
    Once combined, add 1 tsp of good vanilla extract and 1/2 tsp
    cinnamon. Return the nuts and seeds to the pan and stir until clumping
    together. Cool on a large plate before storing in an airtight jar.