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
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
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
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...
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...
Nicci Gurr creates a pasta dish suitable for Vegetarians
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
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...
Lucinda Hamilton brings a flavour of summer to the table with her recipes for heavenly canapés
Lucinda Hamilton from Cocolicious in Cranbrook creates some Bounty Tarts
Lucinda Hamilton creates a summer Ice Cream Shake
Gilly Miller, Catering Manager for the Granary Restaurant & Falcons Centre at the Rare Breeds Centre creates an Asparagus dish using just 5 ingredients.
Jeff Moody from Elvey Farm creates an Asparagus dish using just 5 ingredients
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 firstname.lastname@example.org. Bellaboo and Beau offer creative...
Lucinda Hamilton from Cocolicious creates celebratory desserts fit for a queen...
Caroline Jenkinson from Poppinghole Farm Shop creates Oak Roast Salmon with an amazing Hollandaise Sauce
Lucinda Hamilton creates a summers Raspberry Mousse
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!
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.
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...
“...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...
Lucinda Hamilton provides a recipe for Chocolate Cupcakes
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 email@example.com
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 firstname.lastname@example.org.
Lucinda Hamilton provides us with a way of making Chocolate Icing
Lucinda Hamilton creates a White Chocolate Cake
Juliet Bidwell creates a Winter dish on a budget
Juliet Bidwell creates a main meal on a budget
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.
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 email@example.com. The venison for Lucinda’s recipes was supplied...
Lucinda Hamilton creates a starter using Venison
Lucinda Hamilton creates a Venison Wellington
Jo runs practical gardening courses from her idyllic home in Woodchurch. To find out more visit www.hornbrookmanor.co.uk
Lucinda Hamilton creates a fish starter sourced in Rye
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 firstname.lastname@example.org
Jo Arnell makes Pasta with Kale, Stilton and Walnuts
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....
Caroline Samuels creates a Mushroom Soup
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...
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...
This is an exotic and warming main dish that I accidentally created one day when a recipe called for the flavour-packed marinade in which my chicken was reclining to be discarded. I ignored the instructions and cooked the chicken in...
This recipe is easy (you don’t even have to peel the potatoes) but relatively lengthy because of roasting the vegetables. It is worth the time – the combination of roasted garlic and tuber is divine.
Caroline Samuels creates a Parsnip, Apple and Thyme Soup
“Gougères” sound so much more glamorous than “cheesy puffs” but this is essentially what they are! A deliciously light choux pastry flavoured with mature cheddar. A warm pile of these delicious bites served on a large platter is all that...
If you can find – or grow – some mini pumpkins (I was given some called ‘Hooligan’ last year; they were total thugs in the veg patch, but prolific and sweet and just the right size for this recipe). They...
This is a versatile dish – vegetarians can just omit the bacon, you can substitute blue or goat’s cheese for the feta and use spinach or broccoli instead of kale. It’s my autumn cardi in a bowl.
These aren’t quite as firm as potato gnocchi, but soft, sweet and flavoursome, they make an unusual accompaniment, or can be served as a starter (with blue cheese sauce) for two.
Lucinda Hamilton creates some Profiteroles