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 firstname.lastname@example.org. 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 email@example.com
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
Lucinda Hamilton creates some Lamingtons
Lucinda Hamilton makes a Spiced Coffee Cake
Lucinda Hamilton creates a multicoloured Marble Cake
Cake-baker extraordinaire and creator of Cocolicious cake company, Lucinda Hamilton, shares her deliciously different recipes for the perfect afternoon tea
Lucinda Hamilton creates sone Mini Fruit Tartlets
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...
This recipe is versatile, so if you do grow your own vegetables, add or substitute whatever salad crops you have ready for harvesting.
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.
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...
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...
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...
Caroline Cowan makes a Chocolate Cake for Christmas
Caroline Cowan makes some Christmas Mince Pies
Caroline Cowan creates Parmesan and Bacon Pancakes
Juliet Bidwell creates a Vanilla Cheesecake with Blueberries
Juliet Bidwell makes an Upside Down Cherry & Almond Cake
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.
Caroline Cowan creates some Lamb Kebabs, perfect for a Barbecue
Caroline Cowan makes a couscous salad
Caroline Cowan creates a different take on a Meringue.
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
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;...
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
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...