SPICED HOT CHOCOLATE
A Warm Cuddle – Add a few crushed green cardamom pods,
some fennel seeds, pink peppercorns or mellow chilli flakes
to simmering milk and allow to infuse for five minutes before
passing through a sieve. Then pour it over hot chocolate flakes.
Add a pinch of sea salt to bring out the flavour.
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.
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
Instant Pudding – Make a quick compote with new
season’s Victoria Plums, a sprinkling of sugar, a
pinch of cinnamon and a squeeze of fresh orange
juice. Serve warm over a good quality vanilla or
cinnamon ice cream.
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
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