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


    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


    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


    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.


    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.


    Salty and Moreish – Make simple nibbles to accompany
    a few cocktails by teaming our Parmesan Biscuits with
    pieces of crumbled Dorstone Cheese and Tomato Stall
    Oak Roast Tomatoes