• RASPBERRY

    Raspberry Ice – Blitz a couple of 125g punnets
    of Chegworth Valley Raspberries with 75g of
    caster sugar and a squeeze of lemon juice. Push
    through a sieve and add 100ml of water and freeze
    for four hours stirring with a fork every hour or so
    until crystallized. Serve in little glasses with our
    Vanilla Shortbread

  • 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

  • OVEN-DRIED TOMATOES

    Preheat the oven to 110ºC/225ºF.
    Wash and halve a punnet or two of cherry tomatoes and lay them on a baking parchment-lined baking sheet, cut side up. Season each with sea salt, one or two thyme leaves and drizzle with light olive oil.
    Cook for about 2 hours, depending on size.
    Try one: they should have shrunk to half the size and taste intense.
    Place into sterilised jars and cover with sunflower oil.
    Keep in the fridge and eat within one month

  • CHOCOLATE CAKE

    Four Chocolate Cake Fillings and Toppings for Easter

    All make enough to ice one cake

    1
    Chocolate Cream Icing with Raspberries
    Melt 125g of dark chocolate over a bain-marie. Whip 250g of double cream to soft peaks with 1⁄2 tsp of vanilla extract. Fold together with half a punnet of raspberries. Spread through the middle and over the top of the cake. Scatter the remaining raspberries over and dust with icing sugar.

    2
    Pour-over Chocolate Icing
    Melt 90g of unsalted butter in a saucepan over a low heat. Stir in 3 tbsp of milk, 20g of cocoa powder and 1⁄2 tsp of vanilla extract. Whisk this into 190g of sifted icing sugar. Add 40g of finely chopped nuts. Pour over a cake and allow to set.

    3
    Sour Cream Icing
    Melt 150g of dark chocolate in a bain-marie. Once melted, turn off the heat. Beat in 150ml of sour cream. Sift over 100g of icing sugar and 1 tsp of vanilla extract and continue to stir. Leave to cool until icing reaches a spreadable consistency.

    4
    Chocolate Fudge Icing
    Set a saucepan over a low heat and dissolve 125g of caster sugar into125g of double cream. Do not boil. Pour over 100g of grated dark chocolate in a bowl and stir to melt, then beat in 75g of unsalted butter until glossy. Cover with cling film and allow to cool and thicken, then apply to a cake with a palette knife.

  • WATERCRESS

    Peppery Greens – Watercress is not just a salad leaf,
    we like to use it as a green too – simply serve a large
    undressed handful to accompany our new Sutton Hoo
    spatchcock chicken with garlic and herbs, creamed
    potatoes and a spoonful of our Chilli Jam

  • WILD GARLIC

    In season now – get your foraging boots on this
    weekend and hunt out some wild garlic (just starting
    to appear in hedgerows) to make a simple pasta
    sauce. Melt good quality Anchovies and Dried
    Chilli Flakes in a pan and toss with foraged wild
    garlic and ‘al dente’ Geometry of Pasta Spaghetti