Crushed Garlic & Herb Potatoes
Easier and quicker to cook than baked potatoes, with all the flavour and more… Ideal as an accompaniment to a piece of grille fish.
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Culpeper House
Here Lives A Man with a Pan
Baked Alaska
Three really is the magic number when it comes to ice cream. And when it’s finished with a prettily tinted meringue… who can resist?
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Eggs Arnold Bennett
Good for Breakfast, Lunch or Brunch…A classic omelet named after the famed author.
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Confit Potatoes
Just when you thought potatoes had been cooked in every way possible, along comes this legendary side dish from The Quality Chop House. Thinly sliced potatoes are confit in duck fat before being pressed overnight and deep-fried until crisp. The shattering crunch and almost creamy centre make these better than any chips or roast potatoes you’ve had before.
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French Chicken Casserole
A simple and most wholesome meal. With golden brown chicken, tender potatoes, white wine, fresh rosemary and thyme.
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Friday Night Steak
Steak and often chips is an unbeatable start to the weekend. However, try this classic steak for size…
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Tomato Salad with Mozzarella
Sometimes the simple dishes are the tastiest. This Italian salad combines sweet sun ripened tomatoes with soft buttery mozzarella and fresh basil, covered with a drizzle of olive oil or a simple salad sauce. Enjoy this dish as an entree or have it as a light lunch with fresh crusty bread.
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Arroz al Horno
Muscular and comforting, this is brilliant for a cold night. Feeds 8 with very little effort!!!
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Chicken Basque
The delicious combination of chicken and rice, olives and peppers is typical of all the regions around the western Mediterranean but, to my mind, this Spanish version, with the addition of spicy chorizo sausage and a hint of paprika, beats the lot.
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Pastel de Nata
Pastéis de nata date back over 300 years to Belém, a civil parish located west of Lisbon, where they were created by monks in the Jerónimos Monastery. At that time, the nuns and monks used egg whites to starch their clothes, and the left over egg yolks became a major ingredient in desserts, or so the story goes…
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