• SPICED BUTTER

    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.

  • SOUR CHERRY

    Start the day – Grate Chegworth Beauty apples
    over our award winning Sour Cherry Granola and serve
    with Brown Cow Organics Natural Yogurt and a drizzle
    of Womersley Golden Raspberry and Chilli vinegar

  • 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

  • ORANGE

    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

  • SPICED BUTTER

    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.

  • MAYONNAISE

    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.