Au Revoir
Place ice cubes in shaker Add brandy, sloe gin, lemon juice and egg white Shake well and strain Pour into Martini glass Garnish with lemon twist
Honey And Almond Flummery
Place the milk, honey, ground almonds, almond essence and orange flower water in a pan and simmer for 2 minutes. Leave to cool. Sprinkle the gelatine onto the… Read More »
Vegetable Soup with Pasta
Halve the French beans. Thinly slice the onion and carrots. Peel the tomatoes: immerse in boiling water for 10-15 seconds; cool slightly, then peel away the skins. Halve, deseed… Read More »
Warm Spinach Salad
If quails’ eggs are unobtainable, use 3 chopped hens’ eggs. Tear or shred the spinach and chicory leaves. Rub the inside of 4 individual salad bowls or plates… Read More »
Leek, Tomato and Cheese Salad
Blanch the leeks in the boiling stock for 2 minutes. Drain, place in a bowl and season with salt and pepper. Mix the dressing ingredients together and toss… Read More »
Pheasant Salmis
Rub 2 tablespoons of the oil over the pheasants and season with salt and pepper. Cook in a preheated oven, 200°C/400°F/Gas Mark 6, for 25 minutes. Meanwhile, heat… Read More »
Avocado With Two Caviars
Slash the avocado halves from the wide base almost to the top and fan out on 4 serving plates. Whisk the dressing ingredients together. Pour some around the… Read More »
Celebration Roast Lamb
If using a saddle of lamb, brush the kidneys with oil and cover with foil before cooking. If serving a crown roast, fill the centre with a selection… Read More »
Apple Cake (Dorset)
Apple cakes are made in the various West Country counties and are eaten hot or cold with clotted cream or butter. Sift the flour and salt into a… Read More »
Cornish Pasties (Cornwall)
Originally these pasties (called Tiddy Oggy) were made ‘man sized’ to make a satisfying packed meal for a farm worker. They were put on the kitchen table, each… Read More »
