Brisket is a superb value cut of beef that needs to be cooked low and slow until it is melt-in-the-mouth tender. There are two styles of cooking that I like with Brisket, with BBQ being my favourite and pot roast being the classic Englsih version. BBQ If you have a … Read More
Autumn is most definitely here, and if you walk in the woods with the leaves falling, that unmistakable earthy, mushroom smell pervades every footstep. I find myself yearning to eat mushrooms at this time of year, they satisfy my autumn cravings. If you know where to look, there are wild … Read More
This cake combines the fragrant quince flavour with spongy ginger cake and the optional toffee. Ingredients: 4 medium ripe quinces (1kg) 1 lemon – sliced 1 orange sliced Sugar Toffee unsalted butter – 60g caster sugar – 90g reserved quince syrup – 60ml cardamom seeds – 1 teaspoon Cake Batter: … Read More
If you grow chard in the garden, it’s suddenly got to that stage when you need some chard inspiration, as it appears to be shooting up everywhere. It’s such a spectacular-looking leaf, so you can enjoy it’s beauty as much as it’s taste. This recipe combines the earthy flavours and … Read More
Fruit and booze are inextricably linked, with the surplus of one leading to the production of the other, as sugar-laden fruit drops from the tree and rots into alcohol. No doubt this is how early man first learnt to party! Now we have civilized ourselves by one step, taking the … Read More
Sweetcorn season is in full swing. Topping grilled cobs with chilli and lime gives a great contrast to the sweetness of the corn, while the grilling adds a bit more bite to the texture. Try our simple recipe for big flavour: 2 fresh corn on the cob 2 tablespoons of … Read More
Seasonal fruit is always a challenge: you wait all year for it and then all of a sudden you have a glut and wonder how many ways you can enjoy it. Eat them fresh, then when you are sated, preserve what you can, with jams, jellies, chutneys and competes, preserve … Read More
There is something so satisfying about grasping a fresh, warm, buttery corn on the cob in both hands and taking a bite. The kernels pop in your mouth as butter runs down your chin; it’s a late-summer treat that is messy, sweet, and glorious, and at 65p each, should be … Read More
Venison is back in season and blackberries are back in the hedgerows, but the last of the summer sunshine makes this an ideal BBQ dish if you want to cook outside. You could also use elderberries, but if you don’t have time to forage, then you can substitute either with … Read More
Fancy something a little different for your Friday night curry? Whip up a quick and easy makhani mutton curry using a jar of The Tomato Stall Makhani sauce and diced mutton from the butchery counter. Fragrant, decadent and ready in a pinch! This Punjabi style tomato-based curry is aromatic, … Read More
This is a great salad to be made now, when the peaches are soft, juicy and bursting with flavour. If you want to make this at other times of the year, then you can grill the peach halves to bring out their flavour if they are a bit hard. Ingredients … Read More
Pico de gallo is easy to put together, is fantastic with a range of Isle of Wight tomatoes, and can be used as a dip (especially with Broad Bean Chips) or a fresh accompaniment to fish, BBQ meats, or spread over cheesy tortillas. Fresh pico de gallo (salsa) You’ll need: … Read More