Homemade ricotta with slow roasted pumpkin, sherry, walnut & sage

Serves 6 Prep time: 20 mins, plus resting time For the ricotta: Measure out the lemon juice and vinegar into a bowl and set aside, while you heat the milk, cream, and oregano in a saucepan over a medium heat,...

Bay & vanilla panna cotta, roasted quince & crumble

Serves 6 30 minutes prep, plus overnight setting time in the fridge Soak the gelatine in a small bowl of cold water and set aside. In a small to medium sized pan, combine the milk, cream, sugar, bay, and vanilla....

Anna’s Top 10 Christmas Planning & Cooking Tips

1. Book an online shop for all your non-perishable items. With most supermarkets you can do this three weeks in advance; so, for delivery on 23rd, book on 2nd December. As you remember items over the three weeks you can...

Granola plum crumble “Grumble”

The topping is a quick granola mix. You can also make a healthy homemade breakfast granola by spreading the mix on a baking sheet and baking for 30 minutes at 160 degrees, stirring every 10 minutes. This will store in...

St Benedicts Victorian B&B

Over time, Paul Oxborrow and Stephen Groves have succeeded in buying each floor of a grand nineteenth century St. Leonards house. Staying true to the period of its construction, Paul and Stephen have completely refurbished its four floors and now run several rooms...

Hazlenut Meringue Gateau

Pre-heat oven to 150˚C. Marinate the drained cherries in cherry brandy liqueur, preferably overnight. Prepare three baking trays with parchment and mark a 26cm circle in each tray. Whisk the egg whites until stiff and add a tablespoon of sugar...

Rosemary Shrager’s Chestnut Pavlova Cake

Method for meringue rounds: Grease two 9” baking tins (round), line with greaseproof paper and then grease the paper. Whisk egg whites till stiff. Gradually add in ½ sugar and continue whisking until it forms peaks – now add the...