Ballotine of Rabbit with Sautéed Potatoes, Wilted Spinach, Prune Puree and a Juniper Infused Jus By Charles Paul, Chef and Owner, Brawns of Cowes Ingredients For the ballotine of rabbit 2 Whole rabbits 100ml Single cream 1 Egg white Half bunch of finely...
Style of Wight interviews – Alec Dabell, Managing Director, Vectis Ventures. No theme park in the world can match the longevity of Blackgang Chine. Alec Dabell, whose great, great grandfather founded the popular family destination in 1843 knows, however, that no...
With spring upon us, make the most of the season’s fresh early offerings such as spring greens, watercress and Jersey Royals. As the days get longer, (and ever so slightly warmer) our tastes tend to change from rich and heavy comfort foods to lighter dishes featuring...
With a peppery spring salad and chilli mayonnaise The Coast Bar and Dining Room By Luke Staples, Head Chef We love these crab cakes, and this recipe is always worth having up your sleeve. Great as a starter or light supper, these can also be served as warm canapés....
Served with Raisin Purée and Curry Velouté The Royal Hotel By Sous Chefs Nick Dobson and Jon-Paul Charlo Ingredients For the pasta dough 250g Type 00 pasta flour 1 Egg 4 Egg yolks 1 ½ tbsp Water 1 ½ tbsp Olive oil For the home smoked pollock 500g Fillet...
