Recipes
Salmon and Asparagus Penne
This is so quick and easy, one of those impressive but effortless dishes to serve for a light supper/lunch. It can be made even more quickly if you use smoked salmon – just cut into strips (or use trimmings) and...
Warm Asparagus and New Potato Salad
This recipe is versatile, so if you do grow your own vegetables, add or substitute whatever salad crops you have ready for harvesting.
Ham Wrapped Asparagus with Cheese Sauce
I often make this dish with baby leeks, but it works so well with asparagus – and it’s much easier to cut! Makes a great starter.
Easy Cauliflower & Green Bean Curry
This simple curry makes a perfect spring family supper for meat eaters and vegetarians alike and is a great way of using up all those vegetables lurking in the bottom of the fridge. I like the combination of colours and...
Easter Chocolate Chip and Cinnamon Cake
It’s lovely to have a cake in a tin for when all the family come home for Easter and this quick all in one version fits my current need for impact without too much hard work. I can even freeze...
All in One Chicken with New Potatoes & Peppers
This really is one of the quickest and easiest recipes so ideal for feeding families easily and quickly during the holidays. Everything goes into one pan and comes with its own delicious gravy – for younger children I just serve...
Vanilla Cheesecake Glazed with Blueberries
Juliet Bidwell creates a Vanilla Cheesecake with Blueberries
Rhubarb, Strawberry & Blueberry Crumble
Soft fruits are nutritious, versatile and completely delicious! Nothing signals the start of summer quite like the first homegrown strawberry, fragrant raspberry or freshly-picked juicy cherry.
Pistachio and Rosewater Meringues served with Greek Yogurt and Rhubarb Compote
Caroline Cowan creates a different take on a Meringue.
Pork Tenderloin with Mushroom, Cider and Cream
Pork tenderloin is as tender and flavoursome as its name implies. It’s ideal sliced and simply pan-fried and works well with the traditional companion ingredients for pork – mushrooms, sage and cream
Roast Pork with Apple Mint Sauce
It’s when you try a classic roast pork joint that the difference in flavour and texture of the RBPC’s pork more than comes into its own. The aroma of the meat cooking will tell you that this is something special;...
Chinese Duck & Red Cherry Salad
This dish makes a perfect elegant yet simple summer supper with the complementary sweet and sour flavours that make crispy duck a perennial favourite at Chinese restaurants. Serve with a glass of chilled rosé
Cherry Chocolate Pots
These little pots have the texture of a crème brûlée – smooth and velvety but with a hit of dark chocolate. They are best made the day before then chilled overnight and served with cherries for dipping if you can’t...
Cherry Frangipane Tart
As a child I always loved cherry and almond cake and learnt to make it as soon as I could cook for myself. This tart marries the same flavours and is a lovely summer treat, perfect for summer parties and...
Barbecued Peaches with Sticky Toffee Sauce and Ice Cream
Most people might have had a go at barbecuing bananas but plenty of other fruit works really well cooked over the coals. Try this recipe with slices of fresh pineapple, strawberries and sliced bananas threaded onto skewers, or as here,...
Couscous with Spiced Barbecued Vegetables
Have the couscous base all ready prepared and simply barbecue the veg, slice and stir in for a wonderful salad that either stands alone or can be piled into warm pitta bread with barbecued lamb kebabs
Barbecued Beetroot, New Potato and Spring Onion Kebabs with Walnut Stilton Pesto
Fresh baby beetroot can be cooked wrapped in foil and tucked straight in amongst the barbecue coals so you don’t use up space on the grid, or as here parboiled then brushed with oil, then put on skewers with potatoes...
Blueberry, Shallot & Rosemary Sauce
Juliet Bidwell creates a Blueberry, Shallot & Rosemary Sauce to accompany a roast chicken or roast duck
Strawberries in Lemon Syrup
June marks the start of the English summer. Juliet Bidwell celebrates the abundance of soft fruits arriving in the fields and farmshops of the Weald
All-In-One Rhubarb and Almond Cake
This cake is a standby dessert in my home at any time of year – I just add whatever fruit is in season so it becomes apple and blackberry in autumn, raspberry and redcurrant in the summer and mincemeat and...
Spiced Roasted Belly Pork with Honey & Apple Vinegar Glaze & Caramelised Sweet Potatoes
Locally produced pork is an ideal meat for early spring, as its lighter flavour and texture goes so well with the last of the winter’s vegetables – I serve it with braised spring cabbage and, as here, caramelised sweet potatoes....
Scallop and Leek Risotto
Rye Bay scallops will be in season till the end of the month and just a few are needed to add their sweet flavour to this luxurious risotto. Prepare ahead up until the last stages of adding the stock, then...
Wealden Onion Soup
This is the ultimate dinner party soup. It looks impressive, is rich and delicious. I grew an abundance of onions in my vegetable garden last year and am always looking for delicious onion recipes and this one certainly fits the...
Winterstrone with Lemon Ciabatta
Minestrone means ‘big soup’ in Italian. It’s made with vegetables and often contains pasta, beans or rice. There is no set recipe for minestrone and this recipe is a family favourite that has been cooked in our kitchen for more...
Spiced Chickpeas with Spinach
I have started growing spinach in my new raised vegetable beds and it makes the perfect quick supper dish, used here with canned chickpeas. I serve this curry with pilau rice, warmed naan bread and a yogurt raita.
Baked Mushrooms with Goat’s Cheese and Pesto
A quick lunch or light supper, making the best of some wonderful local ingredients, so just the thing to make for lunch after a trip to my favourite farmer’s market at Penshurst. Serve with a winter salad of leaves and...
Tortilla with Spring Greens and Pimiento
Tortilla (Spanish omelette) makes the perfect versatile family food. Made with fresh eggs and seasonal vegetables, an everyday dish becomes a true luxury. I often make a large one for Saturday lunch then any leftovers can be served cubed as...
