Classic Flavours - Cut a cross into the top of some
seasonal figs to open up the flesh, drizzle
with Regent’s Park honey and crumble over your
favourite blue cheese and some chopped walnuts

Weekend Breakfast – Navel oranges are at their best
right now – sliced segments dressed with warmed
London Honey and thyme leaves make a lovely light
weekend breakfast added to thick River Cottage yogurt

To 125g of soft salted butter add 1 tsp each of three complementary
freshly ground spices. Try nutmeg, cinnamon and dried chilli to finish
off roasted pumpkin dishes or cardamom seed, turmeric and fenugreek
seed as a base for spiced rice or curries. Form into a roll, cut into about
12 portions and store in the fridge or freezer.

Take a clean bowl and sit it on a damp cloth to avoid movement.
Whisk two egg yolks at room temperature with a pinch of salt.
Measure 250ml of light oil, either sunflower , olive or groundnut.
Very slowly, whisking constantly, pour in a thin stream of the oil.
Should the mixture split, add 2 tbsp of hot water and continue to
whisk. Once the oil is incorporated, whisk in 1 tsp of Dijon mustard
and 1 tbsp of white wine vinegar. Taste for seasoning. Add finely
grated zest of 1 unwaxed lemon, 1 tsp of chopped capers, 1 tsp of
chopped cornichons and chopped dill to serve with fish.

Salty and Moreish – Make simple nibbles to accompany
a few cocktails by teaming our Parmesan Biscuits with
pieces of crumbly Crottin de Chavignol with Tomato Stall
Oak Roast Tomatoes