- Lavender and Chocolate Chip Cookies
Lavender and Chocolate Chip Cookies 250g butter at room temperature 125g sifted icing sugar 1 tsp lavender flowers 100g plain chocolate in small chunks 225g sifted plain flour Beat the butter and icing sugar together until smooth. Add the lavender flowers and chocolate. Slowly add the plain flour and bring the mixture together by hand. Wrap in...Read more..
- Lovage and Apricot Stuffing
Lovage and Apricot Stuffing 4 rashers streaky smoked bacon chopped into small pieces 1 onion chopped 1 tsp olive oil 2 sticks celery chopped 2tbsps dried apricots chopped 150g breadcrumbs 150g sausagemeat 1 heaped tsp lovage chopped Heat the oli in a pan and gently fry the bacon and onion before adding the celery and apricots. Cook for a further...Read more..
- Black Peppermint Chocolate Truffles
Black Peppermint Chocolate Truffles 175mls double cream 4 bruised stalks (with leaves attached) of black peppermint 1 bruised vanilla pod 100g plain chocolate Break the chocolate into small pieces and put in a bowl. Pour the cream into a saucepan and add the peppemint and vanilla. Bring gently to a simmer stirring continuously. Remove the peppermint and vanilla...Read more..
- Poached Chicken with Curry Plant
Poached Chicken with Curry Plant 2 chicken breasts milk 2 bay leaves 2 heaped tbsps curry plant leaves chopped 1 tsp turmeric seasoning Place the two chicken breasts in an oven proof dish and cover in milk. Add bay leaves, curry plant, seasoning and turmeric. Cover with a lid or foil and bake in a moderate oven. Serve with rice and salad.Read more..
- Warm puy lentil and mint salad
300g Puy lentils For the mint pesto: 50g pine nuts, 1 clove garlic, 3 tbsps olive oil, 1 lemon finely zested and juiced, 2 large handfuls mint ( common or moroccan). Cover lentils in a pan with plenty of water, bring to boil and simmer for 20 mins. Put the pesto ingredients (minus the lemon juice) together in a mixer or pound with a pestle and mortar. Leave a...Read more..