PEA AND MINT PASTA

PEA AND MINT PASTA

Print Recipe PEA AND MINT PASTA Course Main Course Cuisine British Servings Ingredients 400 g frozen peas400 g pasta any shape1 clove garlic peeled and finely grated1 unwaxed lemon zested and juicedLarge handful of mint leaves150 g creme fraiche or double cream1 tbsp....
BASIL PESTO

BASIL PESTO

Print Recipe BASIL PESTO Servings Ingredients 6 tbsp pine nuts60 g basil leaves4 garlic cloves crushed12 tbsp. extra virgin olive oilsalt black pepper6 tbsp. grated parmesan cheese Servings Ingredients 6 tbsp pine nuts60 g basil leaves4 garlic cloves crushed12 tbsp....
CHICKEN & HERB SPRING SALAD

CHICKEN & HERB SPRING SALAD

Print Recipe Chicken & Herb Spring Salad Course Main Course Servings Ingredients 2 oranges peeled, segmented and pith removed1-2 tbsp freshly squeezed orange juice50 g honey1 tbsp red wine vinegar4 tbsp olive oil plus some for chicken30 g coriander leaves30 g mint...
PHEASANT GUIDWIFE

PHEASANT GUIDWIFE

Print Recipe PHEASANT GUIDWIFE Course Main Course Servings Ingredients 2 pheasants 3 crown of pheasant or 1 large chicken2 tbsp. olive oil3 large onions peeled and sliced into rings6-8 tbsp mango chutney1-2 large glasses of red wineSalt and pepper1-2 tsp of cornflower...