Recipes

Vanilla & Thyme Cheesecake

Matt Avery from Frankies Farm Shop creates a seasonal pudding using local ingredients

Juliet Bidwell’s company, Juliet’s Catering, has been established in the Weald for more than ten years and caters for parties and all kinds of events. Juliet can be contacted on 01797 270347 or see www.julietscatering.co.uk.

Rye Bay Red Gurnard with Spinach & Lemon

Cosy up and relish the onset of longer evenings with Juliet Bidwell’s autumnal recipes for entertaining family and friends...

Beetroot Purée with Honey & Sherry Vinegar

Juliet Bidwell creates a beetroot puree

Vegetables with Sage

Juliet Bidwell provides us with a simple way to use up autumnal vegetables.

Courgette, Pesto and Goat’s Cheese Tart

You can make this as one large tart or individual tartlets

Ultimate Courgette Cake

Peel the courgettes (or you could use a yellow variety) if you don’t want the cake to be green. I like the colour – it goes so nicely with the pistachios on the top of the cake, but understand that...

Thai Spiced Courgette Fritters with a Sweet Chilli Dip

I do hope you haven’t run out of courgettes yet, because I have some easy and delicious recipes for the overflow that even the courgette haters will like (don’t scoff until you try). The great thing about courgettes is that...

Zabaglione

Light as air, this warm egg custard is a much-loved Italian pudding. Though traditionally made with Marsala, this fortified wine can be replaced by Madeira or sweet sherry.

Mousse Au Chocolat Marbree De La Mole

For me, only one chocolate mousse cuts the mustard, a homemade one inspired by our local restaurant, La Môle. This marbled mousse is a striking dessert to bring to the dinner table in a large glass bowl.

Garlic Crusted Pork Chops with a Cheesy Twist

Pavlos Petrou from The Bull Inn, Rolvenden creates an interesting take on a Pork Chop

Chargrilled Sardines with Crushed Pink Fir Apple Potatoes & Fennel, Toasted Pine Nut & Baby Leaf Salad and a Lemon and Parsley Dressing

Lucy Barron-Reid from The Bull at Benenden, The Black Pig at Hawkhurst and The Kitty Fisher, Benenden

Steak A La Nina

I once worked as a waitress at a restaurant called Le Relais de Venise, or L’Entrecôte, and I was immediately drawn to its menu, The Formula: a simple walnut salad with mustard dressing followed by steak and chips smothered in...

Baked Eggs with Creamy Leeks

This simple but elegant starter can also be made with other vegetables such as spinach purée or Ratatouille. It is perfect for last-minute entertaining or quick dining.

Shaved Fennel, Roasted Cauliflower, toasted Hazelnut & Feta Salad with Maple Dressing

Lucinda Hamilton from Cocolicious, Cranbrook creates a recipe to provide extra uses for Fennel

Beignets De Bookclub

Nina Parker has turned her passion for food into a successful career. Using expertise honed through working with well-known chefs in restaurants both in the UK and France, Nina has started her own London-based food company, NINA, which specialises in...

Potato & Leek Gratin

Juliet Bidwell’s Potato & Leek Gratin is a perfect accompaniment to a Sunday roast. Opt for a locally produced cheese, like Winterdale Cheddar, which is wrapped in cotton muslin and matured in a cave dug into the chalky North Kent...

Chargrilled Pork Chop, Baked Lemon Jersey Royals, Broad Bean, Mint, Feta & Chorizo salad

Sally-Anne Day from The Queens Inn, Hawkhurst provides a Pork Chop recipe.

Fennel Sauce to Accompany White Fish, Chicken or Pork

Hugh and Leonora Rankin from Rankins, Sissinghurst provide us with a fennel sauce

White Chocolate & Raspberry Layer Cake

Not the most slimming way to enjoy raspberries, but somehow white chocolate doesn’t seem as sinful as the dark stuff. I used 3 sandwich tins to make the layers, but it works just as well with 2x20cm tins.

Chicken & Potato Pie

This is my famous chicken and potato pie, which I’ve made countless times. It’s my family’s favourite dish and if I had to choose a last meal this would probably be it. The trick is to make sure the potato...

Beetroot & Goat’s Cheese Tart

Chef Rosemary Shrager has been perfecting her versatile culinary repertoire since she started cooking at the age of six. Her latest book Bakes, Cakes & Puds is a compilation of over 200 of her classic tried-and-tested recipes. Over the next...

Blackcurrant Iced Souffle

A delicious and very pretty little number. Wrapping greaseproof paper round the ramekins and overfilling them is an easy technique to make it appear that the soufflés have risen above the rim of the dish – you simply peel off...

Braised Pork Cheeks with Coconut & Lime Leaf

Paul Merrett creates Braised Pork Cheeks with Coconut & Lime Leaf

Homemade Labneh with Sumac, Pomegranate & Basil

Paul Merrett, shares three flavourful dishes from his new book, Spice Odyssey. Paul will be demonstrating his inventive recipes at Wealden Times Midsummer Fair’s Sew, Grow, Eat festival

Coconut & Lemongrass Panna Cotta with Sweet Chilli Pineapple

These recipes were taken from Spice Odyssey by Paul Merrett, published by Kyle Books at £19.99.

Chocolate Mud Cake

I learned this recipe many years ago from my first cake teacher. The mixture is more like a liquid batter that needs to be poured into your cake pans. Trust me, this mix rises beautifully and the cake keeps really...

Miss Indigo Blue Mini Cakes

Sparkling and stunning, like the sky at night, these mini cakes are a decadent treat to enliven Afternoon Tea! Inspired by the twirly girl, Miss Indigo Blue.

Cheese Straws

Claire Forster and Sally Black set up their specialist food company Oast to Host to provide tasty and imaginative gluten- and wheat-free dishes that everyone can enjoy. Here they create some Gluten Free Cheese Straws.

Roast Loin of Venison with Butternut Pumpkin, Girolles and Roast Radicchio di Treviso

Andy McLeish, Chef Patron at Chapter One, shares his recipe for Roast Loin of Venison with Butternut Pumpkin, Girolles and Roast Radicchio di Treviso

Miss Cherry Shakewell Cake

Inspired by the Lady of the Cake, Cherry Shakewell, this cake is gorgeous, crowned with glittering cherries. I have used vanilla buttercream and white chocolate cigarellos on the outside to conceal the deep dark chocolate and black cherries within.

Beef Wellington

Oast to Host won three Guild of Fine Food, Great Taste Awards last year and are now launching their special gluten-free ‘Ready to Roll’ pastry. For more information, and to buy Oast to Host pastry, contact Claire or Sally at...

Butternut Squash Soup with Chilli & Ginger

Claire Forster and Sally Black set up their specialist food company Oast to Host to provide tasty and imaginative gluten- and wheat-free dishes that everyone can enjoy. Proud of their ‘gluten-free, wheat-free, but not an apology’ philosophy, here they share...

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