• HONEY

    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

  • CAVOLO NERO

    Use Cavolo Nero or January King cabbage as an
    unusual salad green – just shred and massage with
    Nunez de Prado Olive Oil and a good Sherry Vinegar
    and serve with chunks of sweet roasted carrot and
    parsnip, with a good shaving of Parmesan to finish it off

  • BEETROOT

    Elegant Salad – Chegworth Valley beetroots are great at
    the moment. Mandolin ruby, candy striped Choggia or
    golden beetroot into wafer thin discs and layer with torn
    pieces of Buffalo Mozzarella. Dress with Unio Moscatel
    Vinegar and Nunez de Prado Flor de Aceite Olive Oil,
    fresh herbs and some scattered toasted seeds

  • CAULIFLOWER

    Coat cauliflower florets with Arabica Ras el
    Hanout and Chiltern Cold Pressed Rape Seed
    Oil and bake till golden. Excellent with a grilled
    lamb chop and some wilted spinach drizzled
    with warmed Arabica Tahini

  • LEEKS

    Classic Leeks Mimosa – Poach baby leeks in white
    wine and water with a few Steenberg’s Whole
    Peppercorns and a couple of bay leaves. Finish
    with a simple vinaigrette and the finest grating
    of hard boiled organic egg

  • PORRIDGE

    Making porridge is a bit of an art form – porridge aficionados will want to equip themselves with a ‘spurtle’, a15th-century kitchen tool that looks like a piece of wooden dowel; the rod-like shape is perfect for stirring porridge. Traditionalists are firm on what makes porridge: only untreated pinhead oatmeal – coarse-, medium- or fine-textured – water and salt. We are all for tradition, but also happy to experiment so our morning porridge keeps our taste buds on their metaphorical toes. Whether traditional or a little left-field, here are a few simple rules to help you make your porridge memorable every morning