• 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.

  • 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

  • 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 SAGE DRESSING

    Infuse 75ml light olive oil by gently frying several sage leaves and a
    few slivers of garlic in it until they impart their flavour. Pass through a
    sieve and whisk in 25ml of sherry vinegar, 2 tsp of good flavoured
    honey and sea salt. Use over roasted roots.

  • 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.

  • 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.