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Recipes

 
Potato salad

Potato salad

This delightful potato salad is lovely served warm. It is also perfect to enjoy cold, packed into a picnic hamper. Choose local potatoes of course!

Scotch eggs

Scotch eggs

When you've tasted a homemade Scotch egg you will never again want to eat the mass--produced pretenders available from supermarkets. So, roll up your sleeves and you'll see egg-sactly what we mean!

Watercress and Norbury Blue cheese frittata

Watercress and Norbury Blue cheese frittata

This vibrant frittata makes delightful use of fresh and seasonal ingredients, the star of which is Norbury Blue cheese from Dorking. Serve hot for a light meal or cool and add to lunch boxes and picnic hampers. Delicious!

Wholewheat cheese and chive scones recipe

Wholewheat cheese and chive scones recipe

This is a recipe from Abi, aged 12. She adapted the traditional scone recipe by using wholemeal flour, buttermilk and a lovely strong cheddar cheese. These savoury scones taste amazing when still warm from the oven.

Unhurried mutton one pot

Unhurried mutton one pot

This hearty dish calls for long, slow cooking. Just right, then, for warming up cold winter days - and it smells delicious while it’s casseroling. Make enough for 2 days, as it’s just as good re-heated.

Roasted pumpkin seeds

Roasted pumpkin seeds

So, you’ve scooped out your Jack-o-lantern, and now you’re left with a pile of seeds. Don’t throw them away – if you have a little time and patience, they can be easily turned into a nutritious and tasty snack.

Pumpkin scones

Pumpkin scones

These easy-to-make scones are packed with goodness – try them with cream cheese or warm with butter (and if you don’t tell the kids they contain pumpkin, they’ll never guess!)

Roast pheasant and raisin sauce

Roast pheasant and raisin sauce

Pheasant has been making its appearance on the local food scene for centuries and is plentiful in the UK, where the birds take cover in woodland. It is sold by many good butchers and local game stockists. There are a myriad of pheasant recipes and the key is to remember that it has a tendency to dry out, so be careful not to over-cook it. Casseroling is the best way to deal with older birds, but if you acquire a young local pheasant, it should be tender so you can just roast it simply and enjoy with roast potatoes or sage and apple potato rosti and some roasted root vegetables.

Potato rosti cakes

Potato rosti cakes

When you’re having a dinner party, it’s best to get as much ready in advance as possible. Because the potatoes have been par-boiled and the apple soaked in lemon juice, you can get away with making these rosti cakes a few hours in advance – prepare them to the end of point 5, then cover with foil or clingfilm and refrigerate, but only for 5 – 6 hours – don’t risk any longer or the potatoes and apples may start to discolour!
 
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