Chestnut Stuffed Mushroom
A simple stuffed mushroom can make a stunning supper – matching its dark flavours with its woodland partner the chestnut brings out the best of both. Ingredients that were just meant to be together.
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Culpeper House
Here Lives A Man with a Pan
Main Course
Stuffed Mussels
A cold weather treat for two, make sure you choose nice big mussels to make it worth the effort
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Sole Veronique
This French classic of Sole Veronique never goes out of style! It is served with a vermouth, cream and wine sauce that includes grapes. It is simple to make but absolutely delicious!
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Mutton Saag
Mutton works well with big flavours and complements the iron-rich spinach in this tasty curry recipe.
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Ham with Lentils and Saupiquet sauce
A perfect pork recipe to pig out on over the winter months
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Trout, Tarragon and Pernod Pie
Taken from The Good Table by Valentine Warner
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Wild Mushroom Risotto Balls
Ingredients 25 g dried porcini or cep mushrooms75 g unsalted butter2 leeks, finely chopped100 g piece rindless smoked bacon, finely
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Aubergine Escalope with a Fried Duck’s Egg & Capers
A veggie version of the classic veal Holstein – a delicious, quick and easy dish. Serve one or two slices per portion depending on the size of the aubergine.
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Aubergine and mozzarella parcels
Cater for vegetarians in fine fashion with these barbecue-friendly parcels filled with mozzarella.
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Lamb Three Ways
A surefire favorite and way to impress.
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