Ingredients 2 duck breasts 1 spring fresh rosemary 3 cloves garlic 1 butternut squash 2 shallots 1 pot chestnut mushrooms Knob of butter Dash truffle oil 100ml Madeira 100ml double cream 250ml chicken stock Coriander, chopped (around 2 tbsp) Pickled cherries (around 6) Method Slice the mushrooms (leaving two aside to garnish), and place them… Continue reading Pan-Fried Duck with Mushroom Puree
Ingredients 1 small bunch fresh mint 1 large handful garden peas 1 large handful broad beans ½ block feta Olive oil Juice 1/2 lemon Salt & pepper to season Crostini or crisp breads to serve Method Boil the broad beans and the peas for around 3 minutes, then remove from the water and run… Continue reading Pea & Broad Bean Crostini with Feta
Ingredients 2 medium aubergine 2 cloves of garlic, minced 2 tbsp lemon juice 3 tbsp tahini 3 tbsp olive oil 2 tbsp chopped parsley 1 tsp salt 1 tsp cumin Pinch of paprika to garnish Method Pre-heat oven to 180 degrees Line a large baking tray with parchment paper to prevent aubergine sticking. Halve… Continue reading Super Simple Baba Ganoush
Ingredients Thumb-sized piece of ginger 2 garlic cloves Zest and juice 1 lime 1 tsp clear honey 1 tbsp soy sauce 1 tbsp mild curry powder 3 tbsp smooth peanut butter 500g pack skinless chicken breasts 165ml coconut milk 1 tsp vegetable oil Method First make the marinade. Peel and finely grate the… Continue reading Simple Chicken Satay
Quick and easy to make from scratch, this goes with pretty much any main protein for a spicy and delicious meal – ideal for BBQing Ingredients 4 cloves of garlic 4cm piece of ginger 2 large red chillies (no seeds unless you like a real kick!) 1 banana shallot 1 tsp ground cumin 2… Continue reading Tikka Marinade Paste
The perfect accompaniment for summertime steak, especially if it’s grilled on a BBQ – delicious! Ingredients 100ml red wine vinegar 1 tsp salt 4 cloves of garlic, minced 1 shallot, finely diced 1 red chilli, seeds removed, finely diced 1 small bunch coriander ½ small bunch mint 2 tbsp fresh oregano 250ml olive… Continue reading Chimichurri Sauce
When cheese on toast won’t quite cut it, but you don’t want anything more fancy than melted cheese and some really tasty bread! Ingredients 1 clove of garlic 375ml white wine 200g emmental 200g gruyere 200g comte 25g corn flour 1 loaf bread (either a chunky walnut or classic French baguette) Method Cut… Continue reading Super Cheesy Fondue
I’m not much of a crab fan, but this incredible hot, cheesey dip is an absolute game changer! Ingredients 80g butter 2 garlic cloves 3 shallots, thinely sliced 1tsp mustard powder 1/2tsp cayenne pepper 125ml cream 150g cream cheese 160g grated cheddar 350g crab meat 2 tbls lemon juice 2tsp Worcester sauce 3tsp fresh… Continue reading Gordon’s Hot Crab Dip
This served with some sliced fresh bread – nothing could be better (I meant to take a photo, but we accidentally devoured it before I could get to my phone!) Ingredients 4oz grated mozzarella 10oz thawed frozen spinach 14oz canned artichoke hearts 2 large cloves of garlic 8oz cream cheese 2 tbsp sour cream… Continue reading Cheese Artichoke Dip
Great layered up for parties, or deconstructed for picnic ease Ingredients 1 loaf of fresh French bread 300h broad beans (fresh or frozen) ½ bunch fresh tarragon Olive oil 1 clove garlic 100g feta cheese 4 tbsp natural yogurt Black pepper to season Method Boil the broad beans for 5-8 minutes, until the… Continue reading Broadbean and Feta Bruschetta
The Cherrywood Cookbook 