• CHORIZO

    Simple Supper - Fry chunks of Brindisa chorizo with onion
    and garlic until browned. Add a pinch of paprika and chilli
    flakes then cook with tinned tomatoes. Season. Add al dente
    penne pasta, freshly chopped Isle of Wight tomatoes and
    handfuls of flat leaf parsley just before serving.

  • DUCK

    Supper in Seconds - Flash a couple of Duck Confit
    Legs through the oven and serve with shredded
    Cavolo Nero gently wilted in a pan with some slivers
    of garlic, a teaspoon of Caramelised Onion chutney,
    a good sprinkle of Cornish Sea Salt and a squeeze of lemon

  • SQUASH

    Seasonal Side - Sauté sliced Forge Farm squash in a little
    oil and garlic, then grate over Berkswell cheese and some
    day old Balthazar Bakery breadcrumbs before flashing
    under the grill. Very good as a side with grilled chicken or
    just on its own with some soft salad leaves to mop up the juices

  • DISCOVERY APPLES

    An Apple a Day - Wafer thin slices of Chegworth Valley
    Discovery Apples and celeriac make a great addition to
    a salad of bitter leaves and toasted walnuts, dressed with
    De Calabria Extra Virgin Olive Oil, lemon juice and a little
    Borage Flower Honey from the London Honey Company

  • JAM

    Breakfast on a Plate - Our award winning Good Afternoon
    Jam, filled with sharp but sweet mixed berries, slathered
    on to simply toasted Balthazar Bakery Spelt Sultana loaf
    with Unsalted Butter - the perfect start to the day in our book

  • EGGY BREAD

    Kids Will Love - Use up stale Balthazar Bakery London
    Bloomer to make a lazy eggy bread weekend breakfast
    – just place slices in an egg and milk mixture (1tbs milk
    for every couple of eggs) and leave to soak up in the
    fridge for 10 minutes. Heat some butter in a pan and
    fry your eggy bread till golden. Serve with
    River Cottage yogurt and summer fruits