Creamy Tarragon Sauce
The tarragon sauce contains dry white wine for deglazing the pan, as well as cream for richness.
Fresh tarragon is essential to this dish for that distinct aniseed flavour, but dried tarragon also works in a pinch.
Read more
Culpeper House
Here Lives A Man with a Pan
Vegetarian
Gooseberry and Blueberry Fool
Foole is first mentioned as a dessert in 1598, made of ‘clouted creame’ although the origins of gooseberry fool may date back to the 15th century. This is just a healthy pudding!
Read more
Macaroni Cheese
Ingredients 8oz Macaroni, 1 1/2 pt Chicken Stock 8oz Mature Cheddar 8oz Unsmoked Lardons 2 Egg Yokes 4 tbsp Tomato
Read more
Rich French Tart Pastry
This sweet, crumbly pastry makes an ideal crust for classic French tarts
Read more
Victoria Sponge Cake
The cake’s name should really be The Royal Victoria Sponge, as its name harks back to Queen Victoria herself, who was said to enjoy a slice of the delicious cake with her traditional English afternoon tea. It is on occasion also referred to The Victoria Sandwich, no doubt a reference to the filled nature of the two sponges.
Read more
Pears Belle Helene
Elegant and Classic with lashings of chocolate.
Read more
Bread & Butter Pudding
Simple, fast and tasty what more is there to love – a winner!!
Read more
Chocolate Crunch Torte with Pistachios and Sour Cherries
This classic, flourless dark chocolate torte has enough depth and richness to satisfy any chocolate lover while being light enough to justify a second helping. That’s win-win in my book.
Read more
Braised Red Cabbage
This accompaniment can be made a day or two before and gently reheated with no last-minute bother. It is a perfect accompaniment to venison, goose or pork (and if you have any left over it does wonders for bangers and mash).
Read more
Apple Tart
Optionally laced with calvados and topped with soft Chantilly – look out for all-butter puff for the best flavour.
Read more