Roasted Piccolo Parsnip, Pear and Beetroot Salad with Blue Cheese and Candied Walnuts Serves 4 Ingredients 250g small beetroots 250g Piccolo parsnips 2 just ripe pears (I like Williams), cut into
Summer Supper Pea Salad Serves 4 Ingredients 4 medium raw beetroot 2-3 tbsp rapeseed oil 200g new potatoes, boiled 1 small head broccoli 175g peas 4 plain or peppered mackerel fillets
Sausage and Lentil Salad with Roasted Squash Serves 4 Ingredients for Roasted Squash 1 butternut squash, peeled, deseeded and cut into chunks 2 garlic cloves, peeled and finely chopped ½ red
Lavender Cake Serves 8 Ingredients 110g unsalted butter, softened 110g caster sugar 110g self-raising flour 2 large eggs 25g ground almonds 1 lemon, zested 1 tbsp lavender flowers, removed from stalk
Herb Crusted Rack of Lamb with Pea, Mint and Shallot Sauce Serves 4 Ingredients 4 x 3 bone French trimmed racks of lamb 100g fine fresh breadcrumbs 1 tbsp parsley, finely
Piccolo Parsnip and Orange Cake with Mascarpone Frosting Ingredients 250g self-raising flour 1 tsp baking powder 250g butter, softened 250g brown sugar 4 medium eggs 2 tsp mixed spice 300g Piccolo
Rhubarb and Stem Ginger Fool Serves 6 Ingredients 900g young, pink rhubarb 200g granulated sugar 1 orange, juiced 1 tbsp stem ginger, finely chopped 1 vanilla pod, halved 275ml full fat
Chatsworth Raspberry Bakewell Tart Serves 8 Ingredients 175g plain flour 25g icing sugar 125g unsalted butter, chilled and diced 1 large egg yolk 2 tablespoons cold water Filling 3tbsp Chatsworth
Grilled Halloumi with Broad Bean, Pea and Rocket Salad Serves 4 Ingredients 2 x 250g packets Halloumi cheese, each cut into 6 slices 200g frozen peas 150g broad beans, shelled 4
Smoked Paprika and Thyme Roast Chicken with Piccolo Parsnips and Aioli Ingredients 2.2kg Chicken Thyme sprigs 1 tbsp flat leaf parsley 50g butter, slightly soft 1 head of garlic cut in
