BY DOMINIC WIGHTMAN There is a remote farm up on Dartmoor twelve miles from where I live where I was taken last summer on a hot Saturday afternoon by a friend. We were accompanied by two fellow fathers from our sons’ sports club. One of the fathers is a diminutive fellow who I never much liked and with whom I found I had little in … Continue reading The Cathedral of Scrumpy
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
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
Ingredients: 20ml dry vermouth (Cinzano Bianco) 20ml brandy 20ml orange liqueur (Grand Marnier) Method: Pour the ingredients into a cocktail shaker filled with ice. Shake well. Strain into a chilled cocktail glass. Continue reading The Fabiola
Ingredients: 50ml Gin 50ml Apple juice 225ml Chai tea 15ml Lemon juice 1 Tsp Honey Cinnamon stick Method: Warm the apple juice, cinnamon and honey in a pan. Brew a cup of chai tea. Pour the tea, apple juice mixture and gin into a mug. Stir with the cinnamon stick and enjoy in front of a log fire. Continue reading Hot Chai Toddy
Ingredients: 30ml Dry gin 30ml Applejack 30ml Apricot Liqueur Cherry to garnish Method: Add all the ingredients to a mixing glass and fill with ice. Stir, and strain into a cocktail glass. Garnish with a cherry. Continue reading Angel’s Face
Ingredients: 15ml Dry Gin 15ml Sloe Gin 15ml Campari 15ml Sweet Vermouth A lemon twist or an orange wedge to garnish Method: Combine equal parts Dry Gin, Sloe Gin, Vermouth and Campari in a rocks glass over ice. Garnish with a lemon twist or an orange wedge. Continue reading Sloe Gin Negroni
Ingredients: 50ml gin 25ml lemon juice 25ml pear syrup 1 egg white Spiced Pear Syrup: 4 pears, cored and cubed 1 star anise plus more to serve 1 cinnamon, broken in half 250g caster sugar Method: To make the spiced pear syrup, put the ingredients in a pan with 250ml water and simmer for 20-30 minutes until the flavours have infused. Leave to cool. To … Continue reading Winter Spiced Pear Cocktail
Ingredients: 40ml coffee vodka 15ml coffee liqueur 7ml cinnamon syrup Garnish with chocolate flakes or lemon twist Method: Pour the ingredients into a cocktail shaker filled with ice. Stir with a bar spoon. Strain into a chilled cocktail glass. Garnish with chocolate flakes or lemon twist. Continue reading Midnight Martini
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
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
Ingredients: 60ml gin 30ml pomegranate juice 15ml simple sugar syrup Ice Method: Combine the gin, pomegranate juice and syrup in a cocktail shaker. Add ice to the shaker, and shake for at least 30 seconds, and serve. For an added stormy effect, add a small cube of dry ice into the glass. Continue reading Dark & Stormy Halloween Cocktail
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
For British Egg Week (8-14 October 2018) Ingredients: 3 tbsp extra-virgin olive oil 1 large onion halved and thinly sliced 1 large red bell pepper seeded and thinly sliced 3 garlic cloves thinly sliced 1 tsp ground cumin 1 tsp sweet paprika ⅛ tsp cayenne, or to taste 400g tin whole plum tomatoes with juices, coarsely chopped ¾ tsp salt, more as needed ¼ tsp … Continue reading Shakshuka
Ingredients: 45ml Vodka 180ml Orange Ginger Beer 30ml Freshly Squeezed Orange Juice 12″ Fresh Slice of Orange Peel Ice Method: Pour vodka over ice with orange peels and orange juice into a cocktail shaker. Then shake a few seconds and pour ingredients into a copper mug. Top with Orange Ginger beer and garnish extra orange peel and enjoy! Continue reading Orange Mule Cocktail
Ingredients: 45ml cognac 15ml cinnamon syrup 1 tbsp apple syrup Method: Place all the ingredients in a cocktail shaker. Shake vigorously and pour into a coupe glass. Garnish with a slice of apple or cinnamon stick. Continue reading The Harvest
Ingredients: 3 oz. Purity Vodka 3/8 oz. Elder flower liqueur 3/8 oz. Lemon juice 1 bar spoon apricot preserves Instructions: Add all ingredients into a cocktail shaker filled with ice and shake until ice cold. Double strain into a chilled cocktail glass. Garnish with small, white flowers. Continue reading The Shire Flower Cocktail
Ingredients: 40ml coconut milk (from the can) 40ml tequila blanco 20ml triple sec 110ml coconut water Maraschino cherry to garnish Instructions: Fill a shaker with ice and add the coconut milk, tequila blanco, triple sec and coconut water. Shake vigorously until combined. Strain and pour into cocktail glass Garnish with maraschino cherry Continue reading Coconut Margarita
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
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
