This is without doubt the best way to cook rhubarb. The baked rhubarb pieces are delicious with cream and meringue (pictured with Island Baker’s meringue and JW Reed Cream), baked into a crumble or cooked for a little longer and stirred through cream and Greek yogurt...
This is a nice, light dish with bold Mediterranean flavours… Really easy to serve and takes no time at all to prep. Method Pan fry the fish skin side down on medium heat. Don’t be tempted to move, poke or touch the fish; just leave to cook for approximately 4 minutes,...
Method Heat 1 tbsp of olive oil in a saucepan with the garlic. Add the diced courgette and prawns and toss until crispy on the outside. Season lightly with salt and pepper and finish with a dash of brandy (if using.) Let the brandy evaporate and take the pan off the...
Floating Islands Method Separate the egg yolks from the whites. Weigh the egg whites and whisk with the equivalent amount of caster sugar and half of the seeds of the vanilla pod until the mixture forms stiff peaks. Warm the milk with the remaining vanilla seeds in a...
Pumpkin Bread by Finn Guy A wonderfully dense bread, sweet and sticky almost cake like. Its great toasted and dunked into a spicy tomato soup Ingredients 425g Pumpkin puree 4 Free range eggs 250ml Sunflower oil 150ml Water 600g Caster sugar 450g Plain flour 2 tsp...
From One Holyrood, Newport. This is great for a sneaky cheese scone, or make it a regular fridge feature, it never last too long when we make this at home. Ingredients: 3 Red onions 125g Dark brown sugar 100ml Cider Vinegar 1tsp Vegetable oil Salt & pepper ...
Chef: Mike Cartmell at The Shed, Bembridge Mackerel Bonbons with a beetroot horseradish puree & Parmesan crisps “Wow your family & friends with this simple yet beautiful twist on a traditional starter/canapés” Mike serves 4 as a starter or 8 as canapés...
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...
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...