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
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.
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.
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.