Author: Elizabeth Whattler

I have given you a fish recipe this month as it includes courgettes which are very much in season and with this hot weather fish seems a lighter option.  I hope you enjoy it.  There are no tips really but if you do not wish to buy the saffron (as I know it is expensive) it will not ruin the recipe. Continue reading “July Recipe: Salmon with Courgettes, Peppers and Raisins”

I hope you all like this month’s recipe. I have made it for a number of dinner parties and it has received rave reviews. I have served it with both vanilla ice cream and custard, some folk have had both! You could, of course, use cream!

You can actually do this recipe before June when the somewhat tasteless strawberries come in as it seems to add depth and flavour to them. Continue reading “June Recipe: Strawberry and Almond Crumble”

This is somewhat exotic but spinach is in season now and its a lovely recipe. If you really do not want to use cream then low fat crème fraiche would be fine instead.

May I recommend Matt’s Kitchin, a new venture in the Homend Mall. The trained chef makes his own home cooked meals to take away and also sells small quantities of spices, which are very useful if you do not use them very often as out of date spices are no good at all and will not impart any flavour, best put in the bin I am afraid. A wide range of spices in small refill sachets is also available in Handley Organics. Continue reading “May Recipe: Kashmir Lamb with Spinach”

I am sure you all know that a terrine is served as a starter and this one would freeze quite successfully after it has been chilled in the fridge.  I would normally serve a terrine with toast and some salad leaves but this is entirely up to you.  Two of our local butchers have venison available and would, I am sure, mince it for you if asked and you do not have the necessary equipment. Continue reading “March Recipe – Terrine of Venison with Juniper and Pistachio Nuts”

I hope you enjoy this recipe, it is a little bit different from ordinary trifles. Do use full fat milk when making the custard for this trifle.  If you want to cut back on the fat content you can always put natural yoghurt on the top instead of double cream.  In fact I use natural yoghurt a lot in place of cream, such as on my pavolas which are very sweet in any case.  I think you could use an alternative to strawberry jam if you have other jams in stock, although strawberries and rhubarb go surprisingly well.  I think marmalade would also work as rhubarb and orange is a good combination. Continue reading “February Recipe: Rhubarb and Vanilla Trifle”

I have found a very seasonal recipe with winter vegetables and using up some of the leftover stilton that you may still have from Christmas, which is I am informed is the best time of year to buy Stilton.  I adore dumplings but don’t, I must confess, make them very often.  However, they seem ideal at this dismal, dark time of year – I am not a winter person as you will gather, despite having a January birthday!

I am sure you will enjoy the recipe.  Any English Ale will do of course, preferably a local one! Continue reading “January Recipe: Chicken Casserole with English Ale & Stilton Walnut Dumplings”

I am going to encourage those of you who have never used yeast, or made bread, to give this recipe a go as Stollen is such a traditional Christmas ingredient, although obviously not originating in the UK.  A tip is to make sure that the milk you add is only lukewarm, too hot and you will kill the yeast and your dough won’t rise.  I put mine to prove in my airing cupboard, but anywhere warm and free of draughts is suitable, so not near a window or open door!  You can of course make your own marzipan too but that might be a step too far, although actually it is quite an easy process. Continue reading “December Recipe: Tear and Share Stollen Ring”