Belgian food blogger and self-confessed Britophile Regula Ysewijn of Miss Foodwise shares her recipe for traditional slow-cooked Sussex stewed steak - perfect for taking the chill off of those chilly early spring evenings. Regula recommends using Sussex Red or English Longhorn beef for really authentic flavour, and enjoying with a good stout, porter or ale!
Chef Jon Fell describes his indulgent mutton recipe as "ridiculously over the top but well worth the effort". Truffles are optional but highly recommended - if you're lucky you might even be able to get hold of summer truffles foraged in Surrey and Sussex. If not, try replacing it with a few drops of truffle oil for that unmistakeable flavour.
Decorated with crystallized rose and violet petals and a few chopped pistachio nuts, these éclairs look stunning and make a lovely handmade treat for special occasions. Presented in wrapped box gives the extra wow factor!
Chocolate is synonymous with Easter, and these gooey mocha brownies are little squares of chocolate heaven! Deceptively simple to make, once cooled, cut them into squares, pop in a pretty jar and tie with ribbon for a unique Easter gift.
Mutton and Indian cuisine have gone hand in hand for centuries and in the days of the Raj mutton curry became popular in Britain. This delicious mutton kofta curry with chickpeas by food blogger Camilla Hawkins of Fab Food 4 All is medium in heat and perfect for the whole family.
Freshly made fish goujons dipped in creamy mayonnaise make a tasty change from sandwiches for picnics. You could nip to the shops and buy them, but there really is nothing like making your own. It guarantees beautifully succulent fish and the crispiest batter.
This recipe was designed exclusively for us by John Walter, Head Chef and Manager of The Lakeside Restaurant at the University of Surrey. What better way to celebrate start of spring than with new season lamb? The slow cooking makes the lamb shank beautifully tender and the port and redcurrant jus adds a lovely fruity richness to the dish.
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