Isle of Wight Meat Co. share their classic choice for a festive feast. Ingredients 2 kg cured boneless gammon ham (£12.50 per kilo from Isle of Wight Meat Co.) 1 onion, quartered 2 carrots, chopped 1 celery stick, chopped 1 tbsp black peppercorns 1 tsp coriander seeds...
The expert butchers at Farmer Jacks share their show-stopping Christmas recipe. Ingredients 500 g beef tenderloin fillet (from £27.00 per kilo at Farmer Jacks) Salt and pepper Extra virgin olive oil 500 g mushrooms 4 thing slices Parma Ham 2 tbsp English mustard 250 g...
CRANBERRY TOPPED RAISED PIE A MAGNIFICENT CENTREPIECE FOR A CHRISTMAS OR BOXING DAY BUFFET Prep: 1hr Cook: 2hrs, 20mins Serves: 12-15 INGREDIENTS For the Filling 500g boneless pork shoulder, skin removed, chopped into 2cm/¾ in pieces (ask your butcher for 300g/11oz...
Top Island chef Robert Thompson guides us through the perfect poached egg. Subscribe to our YouTube channel here to be notified when we post new videos
Isle of Wight Asparagus with 'Borthwood' Cheese Sauce and Fritter Sean Warren, Head ChefThe Fishbourne Inn, Fishbourne As an Island chef, I am very lucky to have access to such a variety of high-quality ingredients that are produced right on my doorstep. This seasonal...
Flourless Coconut and Raspberry Roulade Andy Holloway, Head Chef The Bistro, Ventnor With over 30 year's experience making roulades, using local produce is a pleasure and elevate the dish. Sunny, rich and boozy, the colourful dessert is flourless, making it light and...
The Radiant Rhubarb Illustrated by Lilly Louise Allen As we stride into rhubarb season it's important to remind ourselves that this mineral and vitamin-packed colourful vegetable is not just for crumbles. Hot and sour rhubarb and crispy pork Ingredients 1kg...
Leek and 2 Cheese Pasty By Editor, Christian Warren Me and my little brother would make these with our Nan - often using leeks from Grandpa's allotment. Fresh from the oven wrapped in foil they would keep out pockets and hands warm until we were hungry. Nan would of...