Crème Pâtissière
Not an item in itself, but for use in all sorts of puds…
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Culpeper House
Here Lives A Man with a Pan
Vegetarian
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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Orange Polenta Cake
Give your dessert an Italian flavour with this moist and fruity polenta cake
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Salsa Verde
To make a really authentic, full-of-flavour salsa verde, chop up all those lovely herbs by hand
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Mozzarella fritters with roast pepper sauce
There is just something about this semi- soft cheese that leaves me craving it morning, noon and night…
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Mushroom Sauce
You’ll want to put this creamy Mushroom Sauce on everything! From steak to chicken, porks chops to roasts, smothered omelettes and baked potatoes, you’re only limited by your imagination. It’s a luxurious yet simple sauce you’ll make again and again and again….
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Oeuf en cocotte
Oeufs cocotte is a French way of baking eggs in a water bath in the oven – you can add other ingredients as well such as ham and cheese, or lumpfish roe as here, but this is one of the easiest variations. Oeufs cocotte taste best served hot with toast or strips of bread to dip in the egg yolks.
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Apple, Date and Ginger Chutney
Sweet and spicy, this apple, date and ginger chutney tastes best if you let the flavours meld in the fridge overnight before cooking. Don’t worry, it’s worth the wait!
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