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Inspired dishes that cater for every course and every cuisine...

Starters and Mains

  • Puy lentil salad with beetroot, roasted baby carrots and labneh

    Puy lentil salad with beetroot, roasted baby carrots and labneh

    To make the labneh, lay a piece of muslin in a medium-sized bowl. In a separate bowl, mix the yoghurt and salt, then tip into the muslin- lined bowl. Gather up the sides of the muslin and tie with string. Put the muslin in a sieve over a bowl and place in the fridge. After 2 days, discard the liquid in the bowl. Unwrap the muslin and roll the soft, creamy cheese into walnut-sized balls. Place the balls back in more

  • Pearl barley, roasted cauliflower and cranberry salad

    Pearl barley, roasted cauliflower and cranberry salad

    Add the barley to a saucepan and pour in 500ml water. Bring to a simmer, then cook over medium heat for 40 minutes, until the water has been absorbed; the barley should still be a bit nutty. Set aside and allow to cool. Meanwhile, preheat the oven to 180C/350F/Gas 4. Line a baking dish with baking paper. In a bowl, coat the cauliflower in the turmeric, sumac and olive oil. Spread the cauliflower over the baking tray and roast for more

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Desserts and Puddings

Cakes, Bread and Pastries


  • Blackcurrant and rose geranium conserve

    Blackcurrant and rose geranium conserve

    This is lovely served on scones smeared with lots of butter. Place the conserve into sterilised jars. Simply sit the jars in a sink and pour boiling water into them and leave for 15 minutes. Tip out the water and more

  • Quince jelly

    Quince jelly

    Wash the quince and fill a jam pan with a few litres of water. Peel the quince one at a time and cut in half, then into 2cm pieces (without removing the cores and pips as pectin is held more

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