Moscato Honey Bee Cocktail

Ingredients: 115ml Moscato {or other semi-sweet wine} 1 lemon, juiced 5 fresh raspberries 3 small sprigs of fresh thyme 1 tsp. honey Cranberries and Lemon to garnish, if desired Method: Place lemon juice, raspberries, thyme sprigs, and honey in a cocktail shaker. Use the back of a spoon to muddle the raspberries and other ingredients together, releasing the raspberries’ juice. Add wine to the shaker; … Continue reading Moscato Honey Bee Cocktail

Scallops with Lemon & Garlic Butter

Ingredients: 2 Tbsp olive oil 600g scallops 3 Tbsp unsalted butter, divided 4-5 large garlic cloves, crushed Salt and fresh ground black pepper to taste 60ml dry white wine 2 Tbsp lemon juice 10g basil leaves Method: Heat olive oil in a large pan over medium-high heat until hot and sizzling. Add the scallops in a single layer, cook in batches If needed. Season with … Continue reading Scallops with Lemon & Garlic Butter

Maple and Mustard Pulled Pork

Ingredients: 200g sea salt 300g light muscovado sugar 2kg piece skinless pork shoulder 100ml maple syrup 100g wholegrain mustard 2 tbsp English mustard powder Method: Mix the sea salt and 200g of the sugar in a large food bag, add the pork and coat it well. (If you don’t have a bag, rub over the pork in a dish and cover with cling film.) Leave … Continue reading Maple and Mustard Pulled Pork

Roasted Partridge with Cider and Cabbage

Ingredients: 1 tbsp rapeseed oil 4 streaky bacon rashers, roughly chopped 2 oven-ready partridges 1 onion, finely chopped 1 leek, thinly sliced 2 garlic cloves, crushed 2 tbsp finely chopped fresh thyme leaves 300ml medium-dry cider 2 tbsp double cream ¼ savoy cabbage, finely shredded Method: Heat the oven to 180°C/160°C fan/gas 4. Heat the rapeseed oil in an ovenproof sauté pan or shallow casserole … Continue reading Roasted Partridge with Cider and Cabbage

Stir Fry Tofu Noodles

Ingredients: 225g smoked tofu cut into chunky slices 2 tbsp sesame oil 1 small red onion sliced 100g long-stemmed broccoli cut into chunky pieces 100g kale 1 red pepper sliced 50g sugar snap peas cornflour 1 tbsp soy sauce 1 tbsp 2 cloves garlic crushed 1 tbsp sriracha 300g egg or udon noodles Instructions: Bring a pan of water to boil and blanch the broccoli … Continue reading Stir Fry Tofu Noodles

Linguine with Tuna, Lemon & Dill

Ingredients: 150g linguine 200g tin of tuna in spring water drained and flaked ½ a small red onion finely sliced 1 lemon juiced and zested 1 tbsp olive oil Small bunch of dill chopped Instructions: Cook the pasta as per instructions on the packet Mix together the remainder of the ingredients in a large bowl Drain the linguine and toss all the ingredients together Serve … Continue reading Linguine with Tuna, Lemon & Dill

Spiced Apple Cider

Ingredients: 50ml Captain Morgan Original Spiced Gold 80ml Apple Cider 2 dashes Angostura Bitters 3 pieces Star Anise 4 buds Clove 2 tbsp Sugar or Maple Syrup Method: Pour Captain Morgan Original Spiced Gold, apple cider, angostura bitters, star anise, cloves and sugar into a saucepan. Heat until warm and the sugar is dissolved. Pour the mixture into a tall glass. #HotMulledCiderDay   30.09.18 Continue reading Spiced Apple Cider

Classic Whiskey Sour

Ingredients: 60ml Bourbon whiskey 30ml freshly squeezed lemon juice 20ml simple syrup 1 egg white from a small to medium egg Ice 1 maraschino cherry Method: Place the bourbon, lemon juice, simple syrup, and egg white in a cocktail shaker. Do not add ice yet. Shake vigorously for 10 seconds. Add ice and shake for 7 to 10 seconds more to chill. Strain the cocktail … Continue reading Classic Whiskey Sour