Wild Chestnut & Mushroom Crostini With Gorse Flower

Crostini are an Italian appetizer consisting of small slices of grilled or toasted bread and toppings. The best time to forage for chestnuts is late autumn / early winter in the woods around Kent. Gorse flowers have bright yellow flowers...

Wild Duck Pâté with Clementine

Nicci Gurr creates a Wild Duck Pate with Clementine

Parma Ham, Fig & Goat’s Cheese Filo Fingers

Nicci Gurr shares a selection of favourite festive recipes fresh from the Home Gurr’own kitchen that she and her team have served for guests at various events they have catered for throughout Kent. “I have chosen these recipes as they...

Classic Pizza Dough & Tomato Sauce

I like to use half ‘00’ flour and half strong white flour, but you can use all of one or the other. Be warned, though, that if you use all ‘00’ flour you will probably need to add a little...

Figs with Goat’s Cheese, Rocket & Honey

Don’t miss your chance to make this classy pizza when figs are in season. Because there is no sauce, use the best fruit, cheese and honey you can find.

Smoked Salmon with Fried Capers and Crème Fraîche

This is the kind of pizza where the quality of the ingredients is everything. Use the best smoked salmon you can get, ideally organic and wild rather than farmed.

Pancetta Pizza with Tuscan Kale, Parmesan and Chilli Oil

One of the best things about working from the Ballymaloe Cookery School is being able to source fresh produce from our own 100-acre organic farm. It’s an incredible luxury to be able to choose ingredients from whatever is ripe and...

Red velvet beetroot cake

Beetroot has an earthy sweetness, but paired with chocolate and cream cheese it brings depth and a perfect velvet texture to this cake. This is a comfort cake with the added satisfaction of a healthy vegetable thrown in - and...

Chicken casserole with apples and leeks

Chicken cooks beautifully in a casserole, releasing its own gentle favours, while allowing others to ride alongside. Apples and leeks are easy partners, adding a sweet autumnal twist to this stalwart staple.

Coconut, carrot and coriander soup

Add a bit of spice to good old carrot and coriander soup with fresh and warming Thai flavours and the sweetness of coconut. Make a big batch and keep some in the freezer.