This month’s recipes
Classic Egg Recipes: Omelette fines herbes, Perfect Scrambled Eggs, Stephen Markwicks Leek and Cream Tart, Scotch Eggs, Bristol Easter Biscuits, Sorrel Orzotto, Sorrel Sauce

Bristol Easter Biscuit Recipe Oil of Cassia is the defining flavour in this Bristol recipe for Easter Biscuits, whilst Sedgemoor uses cinnamon and brandy… read more
Easter Menu Recipes Easter Sunday Lunch Menu of Nettle Ravioli; Kleftiko (slow roast lamb); and Paskha or Cannoli read more
Poached Chicken with Watercress Sauce Watercress makes a fine sauce to serve with poached chicken, moving us away from winter roasts to a more delicate… read more
Beremeal Bannocks Recipe A traditional recipe from Orkney using Beremeal, an ancient variety of Barley. read more
Sorrel Recipes A variation on risotto, made with pearl barley and sorrel, makes a delightful main course whilst sorrel sauce is a… read more
Classic Egg Recipes The following are a mixture of my own recipes and a collection of notes from some masters of their craft.… read more

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