Recipes
783 results
RECIPE
Bara Brith - Welsh Tea Bread
Bara Brith also known as speckled or mottled bread, Bara – Welsh for bread and Brith meaning speckled. Its ingredients and method vary from Welsh region to region and is the subject of much debate. This recipe is more likened to the cake version which uses baking powder as a raising agent, others are made with yeast and are more like fruit bread. The fruit is soaked overnight in tea, a favoured tradition in Wales which gives this cake version a moist finish that keeps well too.
RECIPE
Beetroot and Hibiscus Soup
In this recipe we’ve chosen to use beetroot with hibiscus. The humble beetroot is the perfect autumnal ingredient and it gives this soup such a rich, vibrant colour. The hibiscus will add a lovely sharp, acidic kick complementing the flavour of the beetroot nicely.
WE USED
Cast Iron Round Casserole
RECIPE
Braeburn Apple Chutney
This chutney recipe is so versatile and can be adapted to most season’s produce. This recipe goes very well with our Maple-glazed Ham recipe or even with cold cuts from our festive Roast Goose. It has such a nice acidic, warming flavour that would work well wish many other cold meats or cheese platters.
WE USED
3-ply Stainless Steel Saucepan with Lid
RECIPE
Bread and Butter Pudding
Bread and Butter Pudding is a quintessentially British dessert and perfect to eat during colder months. Here it is given a contemporary twist by using orange zest and cardamom and being cooked in a casserole. Served warm, it’s the perfect way to finish a meal.
WE USED
3-ply Stainless Steel Deep Casserole
RECIPE
Pear and Blackberry Clafoutis
Clafoutis is one of those special desserts that is relatively simple to make but has maximum impact when eaten. It is such a diverse recipe which can be adapted throughout the seasons making it a winning dish all year round! Here we’ve chosen pears and blackberries; delicious autumnal fruit. Once roasted the pears will give the dish a deep pear-rich caramel flavour.
RECIPE
Piccalilli
Homemade Piccalilli is delicious and so much tastier that readymade. It marries so well with cold meats, including our Maple-glazed Ham. The sweet yet savoury taste cuts through the rich maple flavour of the glaze. It can also be used on a platter such as a Ploughman’s lunch.
WE USED
Cast Iron Saucepan
RECIPE
Salt Baked Heritage Carrots
Where would we be without the humble carrot in autumn? Here we’ve chose to use heritage carrots and to salt-bake them; this is a method of encasing them in a salt dough then baking them until cooked. The carrots take on the seasoning from the dough and steam in their own juices which intensifies the flavour dramatically.
RECIPE
Wild Mushroom Risotto
No autumnal menu would be complete without wild mushrooms, here we've used them in a delicious risotto with a touch of truffle oil. A satisfying, vegetarian, one-pot recipe which makes perfect use of seasonal ingredients.
WE USED
3-ply Stainless Steel Deep Casserole
RECIPE
Braised Red Cabbage
Combining classic festive flavours of cinnamon, orange and Bramley apple, our Braised Red Cabbage is delicious served with any roasted meat or poultry. Works especially well as an accompaniment to our traditional Roast Goose.
WE USED
3-ply Stainless Steel Saucepan with Lid
RECIPE
Roasted New Potatoes and Butternut Squash
For this dish we’ve chosen to use butternut squash and new potatoes roasted together and served with sage. This is a classic combination and a delicious way to cook squash. A perfect accompaniment to any autumnal main course.
WE USED
Toughened Non-Stick Rectangular Roaster
RECIPE
Carrot and Swede Mash
A classic blend of seasonal root vegetables with a twist with fresh rosemary and caraway seeds. A delicious side dish with roasted meat and poultry.
WE USED
Cast Iron Saucepan
