Recipes
Pork En Croute
I guess this is the ultimate ‘pig in a blanket’ – just like Beef Wellington, only with a pork fillet and seasonal mushrooms.
Roast Vegetable Cous Cous with Feta
This is a versatile dish, so use whatever seasonal vegetables you have to hand. I used a red onion, half a butternut squash, 2 peppers, a Romanesco courgette and 3 mushrooms. Beetroot, artichoke hearts, leeks and celery are good, too,...
Butternut Squash Soup
It’s the season of soups and butternut loveliness; time to hunker down and cook for comfort and warmth. So let’s roast again, wrap things in pastry and sink blissfully into autumn…
Poached Pears
So glamorous, so delicious and so simple to make – just perfect to serve at a dinner party, as it can be made in advance and kept in the fridge until you’re ready to serve. The other good thing is...
Pan Fried Duck Breasts in Plum Sauce
This sauce can also be adapted for oranges and cherries, the two other good fruits to serve with duck.
Halibut with Bouillabaisse, Shellfish & a Herb Crust
At only 27 years old, executive chef John Rogers is making a real impression at Rosemary Shrager’s Cookery School in Tunbridge Wells. Here he shares inspiring recipes sure to impress even the foodiest of friends...
Lemon & Cumin Danish Pastry
At only 27 years old, executive chef John Rogers is making a real impression at Rosemary Shrager’s Cookery School in Tunbridge Wells
Parmesan Shortbread
John Rogers shares inspiring recipes sure to impress even the foodiest of friends...
Chocolate and Peanut Bar
Find out more about the range of one-day and half-day courses that John runs at Rosemary Shrager’s Cookery School in The Pantiles, Tunbridge Wells by visiting www.rosemaryshrager.com/the-cookery-school. For information on Chef’s Table demonstration dining experiences, call 01892 528700 or book...
Nutella S’Mores
Lucinda creates gorgeous sweet and savoury dishes through her company, Cocolicious. For more information on private catering, cakes and canapés, email info@cocolicious.co.uk or search for Cocolicious on Facebook.
Grilled Coconut Swordfish with Lime, Chilli and Coriander Sauce
Lucinda Hamilton creates divine barbecue dishes with a Thai twist using fresh fish from Cranbrook Fishmongers at Hartley Dyke Farm Shop...
Spanish Chicken with Chorizo
A real family favourite at any time of the year. Whole chicken thighs with skin and bone give the best flavour, but you can use any chicken joints. Try Romano peppers for their sweet flavour, but if you’re in a...
Chocolate Raspberry Terrine
This is a real show-stopper of a pud – a combination of chocolate mousse, alcohol-soaked cake and raspberries is always a sure-fire winner. Don’t make it look too perfect, though, as I think slightly homemade looks more appealing. The terrine...
Spiced Red Bean Koftas
These spiced patties are ideal candidates for cooking on the barbecue. My family loves them piled into warm Indian bread and topped with hot mango and coconut chutney
A Very Berry Jelly
Writer, blogger and homemaker Cherry Menlove will be demonstrating her baking and craft skills at the Chefs’ Theatre at Wealden Times Midsummer Fair’s Sew, Grow, Eat festival in June. Cherry has compiled a selection of her delicious recipes in her...
Lime Calamari
Cherry has compiled a selection of her delicious recipes in her first book, The Handmade Home Here, we’ve picked three of our favourites for a gorgeously fresh late-spring meal...
Monkfish & Chorizo Fishcakes with Mustard Mayonnaise
Writer, blogger and homemaker Cherry Menlove will be demonstrating her baking and craft skills at the Chefs’ Theatre at Wealden Times Midsummer Fair’s Sew, Grow, Eat festival in June. Cherry has compiled a selection of her delicious recipes in her...
Salmon, Mushy Peas & Chunky Sunblush Tomato Ketchup
Alex Mackay is a cook, a teacher, a writer, a Provencal food expert, a cooking with kids enthusiast and a regular on Cookery Television. Alex’s Cookery School in Provence was put in the world top ten by the Sunday Times...
Aubergine Burger With Smoked Paprika & Greek Salad
Alex has created adventurous yet achievable meals for the whole family to savour...
Lemon Curd Cupcakes
Easter coming early calls for some zest and zing in amongst all the inevitable chocolate. It’s also a lovely time for the children to get involved in craft and cooking projects, especially if the weather’s not yet warm enough for...
Rocky Road Easter Nests
Forget those fibrous Easter nests made with chocolate-coated shredded wheat and go for the full on, rocky road to ruin (or heaven). Children will love to make these, but be prepared to enter the sticky zone…
Rhubarb Marbled Madeira
This is a sensible grown-up cake – an antidote to all the chocolate. Madeira is somehow more refined and ‘cakey’ than bouncy sponge cake and this one goes very well with just a hint of the first tender shoots of...
Panna Cotta
Lucinda Hamilton from Cocolicious shares her recipes for the indulgent afternoon tea treats she created for Wealden Times Midwinter Fair 2012 in collaboration with Bellaboo and Beau
Blueberry Friands
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
Shortbread Stars
Lucinda Hamilton from Cocolicious shares her recipes for the indulgent afternoon tea treats she created for Wealden Times Midwinter Fair 2012 in collaboration with Bellaboo and Beau
Rose Macarons
Lucinda Hamilton from Cocolicious shares her recipes for the indulgent afternoon tea treats she created for Wealden Times Midwinter Fair 2012 in collaboration with Bellaboo and Beau
Chocolate Brownies
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
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,...
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.
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
