Wild mushroom & madeira gravy
A great gravy, suitable for meat or vegetables, that can be made in advance and frozen as required
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Culpeper House
Here Lives A Man with a Pan
Author: Toby
Macaron Gâteau
If you need a dessert for a crowd that can be ready quickly then this is the cake for you!
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Wild Mushroom Soup
Using a mixture of wild mushrooms to make this luxurious mushroom soup makes it really special. A wonderful starter at a dinner party.
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Beetroot, Walnut & Goats Cheese Carpaccio
A simple beetroot salad -thin slices of sweet, earthy beetroot are slicked with a mustardy dressing and topped with tangy goats’ cheese. Using rainbow beetroot makes it a little extra.
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Duck Tournedos Rossini with Madeira Sauce
A twist on the classic steak dish from the Dordogne. Decadent and delicious, good quality stock, madeira and black truffle make this dish extra special!
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Apple, Mincemeat & Nut Strudel
A generous strudel, ideal for Christmas, or upcycling leftovers
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Apple & Custard Pie
With its crumbly pastry, sweet/tart apple and smooth custard, the cold pie “works well”!
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Herb Crusted Lamb Rack
Giving the traditional roast a spin with this rosemary & garlic encrusted rack of lamb, served over Butter Beans and Roast Tomatoes
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Spagetti Puttanesca
Punchy, pungent flavours of anchovies, chilli flakes, capers and olives make this Tom’s spaghetti puttanesca a heady classic – add the optional garlic ciabatta for a bit on the side.
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Grilled fillets of sea bass with herb risotto, roasted cherry tomatoes and pesto
With flavours reminiscent of the Mediterranean, this fish recipe is a beautiful way of serving crisp-skinned fish fillets. The richness of the herb and mascarpone risotto base is countered by the vibrancy of roasted cherry tomatoes and a fragrant basil pesto.
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