Rose English Veal with Dauphinoise Potatoes & Roast Butternut Squash with Rosemary Oil & Pea & Mint Purée

For years the stigma surrounding veal as being a cruel and unethical meat has endured, and rightly so. However, the introduction of slow-reared British rose veal to our farmers’ markets, farmshops and butchers has enabled the raising of male calves,...

Crab Mayonnaise with Cucumber Salad

This month Juliet Bidwell creates an alternative Christmas meal

Noël Pavlova with Brandy Cream, Mulled Pears & Plums

Juliet Bidwell’s company, Juliet’s Catering, creates innovative, individually designed menus for a variety of social events from weddings and balls to dinner and drinks parties. To find out more, visit www.julietbidwell.com or call 01797 270347.

Red Peppers rolled with Goat’s Cheese, Basil & Capers

Caroline Cowan makes some Red Peppers rolled with Goats Cheese

Mini Meringues

Caroline Cowan and her husband Rob run The Woolpack Hotel in Tenterden alongside Caroline’s parents, sister and partner, who is a talented chef. For more information, and to book a table in the restaurant, or a room in the hotel,...

Carmelized Onion Tartlets with Thyme

Caroline Cowan from Brick House Farm now owns The Woolpack Hotel in Tenterden.

Mangetout-Wrapped Prawn Skewers with Lemon Mayonnaise

Caroline Cowan creates a quick canape

Tiny Parmesan & Olive Shortbreads with Parsley Pesto & Goat’s Cheese

Caroline Cowan from Brick House Farm now owns The Woolpack Hotel in Tenterden. She’s a great cook and hostess so we asked her to put together some mouthwatering morsels to kick start the winter party season with a culinary bang...

Lamb Tagine

Using a tagine encourages the spicy aromas to mingle and enhance the flavours of the dish, but a pot with a lid will be fine

Maple and Pecan Baked Apples

To find out more about Jo’s practical gardening workshops, run from her garden in Woodchurch, call 01233 861186 or visit www.hornbrookmanor.co.uk

Slow Roasted Pork

This is great eaten outside (bonfire night?) in a sandwich or floury bap and can even be finished off on the barbeque or (well-wrapped in foil) in the embers of a fire

Plums with Almonds and Amaretti

Flavour is the best thing about cooking food slowly, especially meat (those austerity cuts really can’t be cooked quickly). So put the oven on low (or go retro and plug in the slow cooker), then turn your mind to other...

Cassoulet

Nicci’s catering company, Home Gurr’own, is situated on a family-run smallholding in Cranbrook where Nicci and her husband Julian grow and rear the vast proportion of seasonal produce and meat used to create their special wedding and event menus. To...

Stuffed Marrow

Nicci Gurr creates a pasta dish suitable for Vegetarians

Butternut Squash and Pearl Barley Risotto

Chef Nicci Gurr from Home Gurr’own uses produce from her own smallholding to create wholesome, tasty recipes ideal for the back to school rush

Seared Tuna Tartare with Wasabi Mayonnaise and Pickled Ginger

Lucinda’s catering company, Cocolicious, creates delectable sweet and savoury mouthfuls for any occasion. To contact Loulou about private catering in your own home (including vintage afternoon teas, dinner parties, kids’ parties and bespoke cakes) or venue of your choice, email...

Duck Vietnamese Rice Paper Rolls with Chilli Plum Sauce

Lucinda Hamilton brings a flavour of summer to the table with her recipes for heavenly canapés

Inside Out Bounty Tarts

Lucinda Hamilton from Cocolicious in Cranbrook creates some Bounty Tarts

Loulou’s Summer Shake

Lucinda Hamilton creates a summer Ice Cream Shake

Asparagus Frittata

Gilly Miller, Catering Manager for the Granary Restaurant & Falcons Centre at the Rare Breeds Centre creates an Asparagus dish using just 5 ingredients.

Quail’s Egg & Asparagus Salad

Jeff Moody from Elvey Farm creates an Asparagus dish using just 5 ingredients

Chocolate Pots with Muscat & Crystallised Roses

Cocolicious, Lucinda Hamilton’s catering company, creates sweet bites and savoury delights for any occasion – from bespoke cakes to afternoon teas and dinner parties. For more information, visit the Cocolicious Facebook page or email info@cocolicious.co.uk. Bellaboo and Beau offer creative...

Pimms Jellies

Lucinda Hamilton from Cocolicious creates celebratory desserts fit for a queen...

Oak Roast Salmon with an amazing Hollandaise Sauce

Caroline Jenkinson from Poppinghole Farm Shop creates Oak Roast Salmon with an amazing Hollandaise Sauce

Raspberry Mousse

Lucinda Hamilton creates a summers Raspberry Mousse

Scotch Eggs

Portable and delicious, no party is complete without a good homemade scotch egg. To simplify the method, we oven bake ours and go for cricket ball sizing. Watch the boys come bowling in when you present these beauties!

Swish Roulade

Inspired by the humble Swiss Roll, we’ve adapted an oozing roulade recipe here with fresh raspberries, whipped double cream and a lightest of sponges.

Jubilee Chicken

We’ve given the much-loved Coronation Chicken an exotic touch by adding light Greek yoghurt and fresh coriander. Serve as we have in Stella’s vintage glass compote or use as a very moreish sandwich filling. Choose whatever cut of chicken you...

Elizabeth Sponge

“...when the pie was open the birds began to sing, wasn’t that a dainty dish to set before the Queen!” Why should Victoria get all the credit? We love our Queen and think it’s about time she had a cake...

Chocolate Cupcakes

Lucinda Hamilton provides a recipe for Chocolate Cupcakes

Panna Cotta

Cocolicious, Lucinda Hamilton's catering company, creates sweet bites and savoury delights for any occasion – from bespoke cakes to afternoon teas and dinner parties. For more information, visit the Cocolicious Facebook page or email info@cocolicious.co.uk

Chocolate Hot Cross Buns

Cocolicious, Lucinda Hamilton’s catering company, creates sweet bites and savoury delights for any occasion – from bespoke cakes to afternoon teas and dinner parties. For more information, visit the Cocolicious Facebook page or email info@cocolicious.co.uk.

Chocolate Icing

Lucinda Hamilton provides us with a way of making Chocolate Icing

White Chocolate Cake

Lucinda Hamilton creates a White Chocolate Cake

Winter Vegetables with Puy Lentils, Savoy Cabbage & Goat’s Cheese

Juliet Bidwell creates a Winter dish on a budget

Boned Leg of Pork with Potato & Leek Gratin

Juliet Bidwell creates a main meal on a budget

Lamb’s Liver Casserole with Bacon & Mushroom

Juliet Bidwell’s company, Juliet’s Catering, creates innovative, individually designed menus for a variety of social events from weddings and balls to dinner and drinks parties. To find out more, visit www.julietbidwell.com or call 01797 270347.

Venison Steak with Juniper Berry and Rosemary Marinade

Lucinda Hamilton’s catering company Cocolicious creates sweet and savoury dishes for any occasion including vintage afternoon teas, dinner parties and children’s parties. To find out more, visit Cocolicious’s Facebook page or email info@cocolicious.co.uk. The venison for Lucinda’s recipes was supplied...

Smoked Venison with Fig and Polenta Loaf, Chestnut, Honey and Fennel Butter

Lucinda Hamilton creates a starter using Venison

Venison Wellington with Celeriac and Potato Dauphinoise

Lucinda Hamilton creates a Venison Wellington

Minestrone Soup

Jo runs practical gardening courses from her idyllic home in Woodchurch. To find out more visit www.hornbrookmanor.co.uk

Panfried Scallops on Carrot & Ginger Puree

Lucinda Hamilton creates a fish starter sourced in Rye

Basil & Shredded Filo Wrapped Prawns with Pine Nut Sauce

Lucinda Hamilton’s catering company Cocolicious creates sweet and savoury dishes for any occasion including vintage afternoon teas, dinner parties and children’s parties. To find out more, visit Cocolicious’s Facebook page or email info@cocolicious.co.uk

Pasta with Kale, Stilton and Walnuts

Jo Arnell makes Pasta with Kale, Stilton and Walnuts

Fillets of Seabass with Braised Leeks & Roasted Beetroot with Citrus Beurre Blanc

Lucinda sourced the fish that she used in her recipes locally from Botterells Fresh Fish in Rye. Find their stand at many farmers’ markets across the south east including Battle, Crowborough, Brede, Wye, Cranbrook, Meopham, Penshurst, Rolvenden and Tunbridge Wells....

Mushroom Soup

Caroline Samuels creates a Mushroom Soup

Pitch Perfect Chocolate Mousse

Caroline’s passion for cooking was inspired by her mother, a home economist, from whom she acquired most of her cookery skills. She has also trained at cookery schools in France and Italy and Leith’s Cookery School in London. Caroline is...

Mint Couscous

This is so easy and can be made up to 3 hours in advance and kept at room temperature. Couscous is very welcoming to lots of flavours – parsley, coriander, harissa, chopped pistachios, lemon juice, dried fruits and pomegranates can...