| |
|
“A hard, tart and sour fruit when raw, quince is a wonderfully fragrant and enticing fruit when cooked, and ripe for picking in all their autumnal glory.” The Salt Box know a thing or two about cooking with the seasons, and we love this take on the fruit. Enjoy! Photo by Joe Allen-Preston
Look for something a little different this Christmas as a vegetarian option or side for your free-range turkey? We love this Christmas Vegetable Strudel recipe by Laura Scott of How to Cook Good Food. “My Christmas vegetable strudel could not be simpler to prepare and, even though I would class it as a vegetarian main course, I would happily add a slice to my turkey dinner plate. It contains all of the flavours I associate with Christmas in vegetable form.”
This partridge, pheasant and venison Game Pie by Laura Scott of How To Cook Good Food is a delicious autumnal and winter warmer of a dish. “A well cooked game pie is a crowd pleaser of a dish,” says Laura. “In the past, I have always opted for either beef or chicken but since cooking this game pie I may never enjoy a pie of any other name. I used a mixture of partridge, pheasant and venison cooking it gently in the oven along with plenty of red wine amongst other goodies. The resulting pie filling was one of rich luxuriousness, buttery soft meat and earthy wine laced aromas. Add a layer of golden, flaky multi layered pastry and you have a dish that when served up on a bitterly cold day, will have you smiling with joy.”
We love these tasty cinnamon pretzels by Local Food Britain member, Laura Scott of How To Cook Good Food. Delicious Halloween fun to enjoy with your kids this autumn.
“Halloween cinnamon crusted pretzels are my bake of choice for October 31, Halloween,” says Laura.
Pretzels have always been a firm favourite in our house and I have tried so many recipes over the years. But these pretzels are definitely streets ahead of most and that is down to two things.
One – I never usually boil the pretzels. Partly because when teaching, it would be too dangerous and partly because I didn’t have the time to incorporate this extra step of the process.
Two – the mixture, which contains a generous amount of bicarbonate of soda/baking soda.
The recipe which I based these pretzels on is by Sally’s Baking Addiction, and I am convinced that it’s her baking soda water that got my pretzels to form the best crust – a perfect crisp exterior with a chewy bake-like crumb which soaks up the buttery cinnamon sugar crystals as well as the sticky icing."
A hearty winter warmer roasted winter squash and Bevan’s sausage recipe from Local Food Britain member Garsons of Esher created by food blogger Bill Williamson. Photo from What Dad Cooked.
Brighten up those drab winter mornings with this tasty recipe from Local Food Surrey member Emma Fuller from Velvet Fig for warmed spiced carrot and pumpkin muffins. Using carrots, pumpkin puree and sunflower seeds, the muffins are best served warm with a big, steaming cup of coffee.
Food Envy London's pumpkin, basil, goats' cheese and fig tart
Go foraging for frothy white elderflower blooms and turn them into this heavenly cordial that is perfect with iced water or added to gin for a summer cocktail. The clever people at The Salt Box share their secrets to bottling the full scent and flavour of these hedgerow flowers.
If the combination of chocolate and coffee makes your heart skip a beat, try out this Valentine's Day recipe for a mochaccino mousse from Local Food Surrey Member How To Cook Good Food. Easily prepared in advance, this indulgent dessert is the perfect way to "espresso yourself" to that special someone in your life!
This simple but delicious roasted beetroot salad recipe comes from Secretts’ cook Leila, who works in their on-site production kitchen. The Secretts kitchen team produce quiche, salads, cakes and savouries for their deli and PYO café. Using Secretts' home grown heritage beetroot in gold, traditional and candy striped chioggia, it looks and tastes fabulous. Crunchy roasted seeds and fresh aromatic coriander team up effortlessly with the earthy tones of fresh beetroot. This is just one of a range of freshly made seasonal salads Secretts has in their deli counter this summer.
| | |
| |
