STRAWBERRY TARTS

by Georgina Cartwright | May 14, 2020 | Recipe of the month, Recipes

Print Recipe Strawberry Crème Pâtissière Tarts Servings Ingredients For the base300 g oaty biscuits80 g dark chocolate80 g soft unsalted butterPinch of sea saltFor the crème pâtissière500 ml whole milk1 tsp vanilla extract or vanilla bean paste6 egg yolks80 g caster...

LEMON CRUNCH SQUARES

by Georgina Cartwright | May 6, 2020 | Recipe of the month, Recipes

Print Recipe LEMON CRUNCH SQUARES Tangy and moorish these littles squares are the perfect treat for the weekend. Servings Ingredients 180 g plain flour1/2 tsp fine salt1 tsp baking powder90 g rolled oats180 g unsalted butter200 g soft dark brown sugar1 x 379g can...

TARRAGON CHICKEN PIE

by Georgina Cartwright | Apr 17, 2020 | Recipe of the month, Recipes

Print Recipe TARRAGON CHICKEN PIE Servings Ingredients 1.5 kg Cooked Chicken you can use breast or thigh200 g breadcrumbs100 g parmesan gratedFOR THE SAUCE60 g salted butter50 g plain flour400 ml hot chicken stock good quality300 ml dry white wine or Marsala225 ml...

SQUIDGY CHOCOLATE PEAR PUDDING

by Georgina Cartwright | Apr 2, 2020 | Recipe of the month, Recipes

Print Recipe Squidgy Chocolate Pear Pudding Course Dessert Servings -8 Ingredients 200 g unsalted butter plus a little for greasing300 g golden caster sugar4 large eggs75 g plain flour50 g cocoa powder400 g pear halves lightly poached or from a can, drained150 g dark...

Pheasant and Chestnut Ragu with Pappardelle

by Georgina Cartwright | Jan 20, 2020 | Recipe of the month, Recipes

Print Recipe Pheasant and Chestnut Ragu with Pappardelle As the season for pheasant draws to a close make this warming ragu which is perfect for cold or wet January days. It doesn't have to be served with pasta but can be pie filling or just served with mash. Course...