Recipes

Cut the potatoes into even sized pieces and place in a large pan of salted water. Bring to the boil and simmer until tender, around 20 – 25 minutes. Drain the potatoes well, return them to the saucepan and shake
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First prepare the garlic for the mash. Cut the head of garlic in half horizontally and place both halves, cut side up, on a sheet of tin foil. Drizzle with half of the rapeseed oil and season with sea salt
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Mix all of the meatball ingredients together, season well with sea salt and black pepper and combine well. Shape the mixture into round balls the size of a golf ball. Heat a large non-stick frying pan, melt the butter with
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Preheat oven to 150°C/300°F/Gas Mark 2 Preheat the grill Melt the rapeseed oil with the butter in a large ovenproof casserole, add the onions, cover and cook over a low heat until soft but not brown. Add the shredded cabbage,
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Firstly peel the potatoes with a potato peeler and slice them into thin rounds and place them in a clean tea towel, rub them to get the potato slices as dry as possible. Next heat 4 tablespoons of the rapeseed
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Makes approximately 1kg of chutney Heat the rapeseed oil in a large, wide pan and add the onion. Sauté for 5 – 10 minutes, until softened, then add the figs, apples, ginger, mustard seeds, spices, salt, vinegar and lemon juice.
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Heat the rapeseed oil and butter in a large saucepan. Add the onions and sugar and stir until well coated in the butter. Reduce the heat and cook the onions for 10 minutes, stirring occasionally, until soft and just beginning
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Makes approximately 2kg of sweet piccalilli. Place the cauliflower, onions, vinegar, nutmeg and allspice in a large pan and bring to the boil. Cover and simmer for 8 minutes. Now take the lid off and stir in the cucumber, runner
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Wash and trim the rhubarb, then slice it into 2cm pieces. Place the shallots, cider vinegar, ginger and sugar in a pan and season with sea salt and black pepper. Bring to the boil for 5 minutes, then add the
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Makes approximately 1kg of chutney Cut the squash into 2cm pieces. Heat the rapeseed oil in a large pan and add the onions, ginger, mustard seeds and cumin seeds. Fry on a gentle heat for 5 minutes, stirring occasionally, until
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