Recipes

Warm weather with sudden bursts of copious rain can provide a lucky woodland walker with some of our most celebrated gastronomic fungi on their travels. The Cèpe mushroom - boletus edulis, round and muscular in shape, has that magical ability to lift any simple mushroom accompaniment or sauce to a stellar height. It’s rich scent and ‘meaty’ savoury flavour adds not only that gourmet touch but also a textural ... [ More ]

Everywhere in the countryside during late May into June, you will see an abundance of these creamy flowers, like little wedding bouquets, clustered upon the branches of the Elder tree. As you approach them (especially in the sunshine) you will almost certainly smell their heady perfume; a cross between new mown hay and crushed grapes ! Pick them, steep them in a hot syrup and behold the mouth-watering floral notes ... [ More ]

The Spring hails the season for this wonderful vegetable delicacy. Once considered an expensive and ‘decadent’ luxury, it now is widely available in all supermarkets and better still, freshly picked from the local growers. Green Asparagus with its succulent pea-like flavour, adds another depth to Summertime meals. Although delicious simply boiled for 3-4 minutes, keeping them a little ‘al dente’, with some good ... [ More ]

An extremely simple, yet impressive dessert, that will make your guests think you are a master Pâtissier! With just a very few ingredients and a little patience you can create one large tart or individual pastries. They may be cooked ahead and simply passed through an oven for a few moments to heat up. Ingredients 225g Butter Puff Pastry 4 - 6 Granny Smith Apples Unsalted Butter Icing Sugar ... [ More ]

Within our meadow and the surrounding pastures, these tall fungal ‘umbrellas’ seem to appear almost overnight. From tiny club-like drumsticks they emerge broad and elegantly into their adult form. The Parasol mushroom (Coulemelle in French), is abundant and easy to identify. Its cousin, the Wood Parasol, that prefers to dwell within its namesake environment is much more ragged and oval and is something to avoid as ... [ More ]

We love to serve these quenelle-shaped spicy treats amongst our pre-dinner canapés. Simple to make, especially if you have to hand a few fresh spices and ingredients. The origin of falafel is middle eastern and many recipes and adaptations within differing cultures are known and used. Being British (with a love of curries!), our version leans toward a little Indian spicing and there is no better accompaniment to ... [ More ]