Toby – Page 7 – Culpeper House

23rd March 2024 Toby

Îles flottantes

You’re in for a treat with this classic dessert which sees a perfect custard, topped with meringues then covered in caramel. How you flavour the custard is up to you!

Main Course

23rd March 2024 Toby

Simple Fish Gratin

Smoked haddock gives a wonderful depth of flavour to this cheesy, creamy gratin, which is topped with panko breadcrumbs for crunch. It makes a great dinner party idea. Tuck in!

Elements

9th January 2024 Toby

Saffron-braised fennel, preserved lemon labneh and black olive salsa

This saffron-infused dish is a delicious way to serve fennel, as slow-braising mellows fennel’s aniseed flavour, rendering it sweet and tender.

Elements

24th September 2023 Toby

Beef Ragu

This slow-cooked beef ragù is perfect for batch-cooking and because it’s cooked in the oven it’s low effort. Serve three tablespoons of ragù to every 100g/3½oz serving of fresh pasta.

Main Course

24th September 2023 Toby

Roasted lamb rumps with crushed Niçoise potatoes

A chic summer dish where lamb is the star. Great served with seasonal vegetables.

Cocktail

15th August 2023 Toby

Watermelon and raspberry cooler

Here you can use frozen orange slices to cool the drink down. Ice cubes will do fine if you haven’t time to let the fruit freeze. You may fancy a splash of vodka in these, if that’s your thing.

Puddings

15th August 2023 Toby

This ice-cream is rich enough without using cream, but you could replace half the milk with cream if you wish. If you can find a plump, sticky vanilla pod, then one will be enough. Failing that, two or three smaller ones will do.

Puddings

15th August 2023 Toby

Peach, raspberry and redcurrant sundae

The raspberry and redcurrant sauce is thickened with blackcurrant jam, but you could use apricot jam or redcurrant jelly. The sauce thickens slightly on cooling. Sweeten it once cooled with a little icing sugar if you wish.