With Tomato Paste

Venison in Sherry with Roquefort Cheese

Posted on: 5th Mar, 2014by frenchie

Now that evenings are a bit cooler I start to think more about slowcooked meals rather than the BBQ. Last weekend Deidre of WILD GAME convinced me that I should buy her diced wild venison. I’m glad she did. It was delicious. It was obviously meat from a young animal as it was the colour […]

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Slowcooked Pork Belly

Posted on: 5th Mar, 2014by frenchie

You don’t need to be very precise with what goes into this recipe. Pork belly, chorizo, tomatoes and white beans are the main ingredients; vary the quantities of each as you wish. Method Cut a large piece of pork belly into cubes approx 4-5cms square allowing approx 2 per person. Cut up chorizo into 2 […]

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Pappardelle with Lamb Ragu

Posted on: 5th Mar, 2014by frenchie

Last weekend in our Kitchen Shop Frances and I made fresh pasta. I find it a very relaxing thing to do and the result is always so good. Probably the hardest thing is to remember to take the pasta machine out of the cupboard and use it. I had some left over slow cooked lamb […]

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Lamb shanks

Lamb Shanks with White Bean & Chorizo

Posted on: 5th Mar, 2014by frenchie

This recipe came about one Sunday afternoon last year on a cold winter’s day having arrived home from a day at our market. We felt like something filling and warming for dinner. I just made it up from produce I’d bought from our stallholders during the weekend – lamb shanks from Jamie, chorizo from Salash, […]

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Ratatouille

Ratatouille with Chicken

Posted on: 5th Mar, 2014by frenchie

This recipe is about the ratatouille which we’ve served with grilled chicken. It’s such a versatile vegetable dish that is great with a variety of meats, chicken or firm fleshed fish or is just as good served warm or at room temperature with a green salad and rustic bread. It’s important to use the freshest […]

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Coq au Vin

Coq au Vin

Posted on: 5th Mar, 2014by frenchie

It’s thought to originate in Burgundy where cockerel was cooked in red wine, hence the name. I imagine the birds were large, several years old and needed to be slowly cooked for hours. This is one of my favourite meals as it’s flavoursome and quick. Ingredients (serves 4): 8 chicken thighs – skin on, bone […]

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Chicken and Fig Tangine

Chicken and Fig Tagine

Posted on: 12th Feb, 2014by frenchie

Tagines are great in this cold weather. I love the fact that you can use the basis of the recipe and easily change the main ingredients. For example you can replace the chicken with firm white fish or you could use dried apricots or prunes instead of the figs. In our Kitchen Shop we have […]

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Navarin of Lamb

Navarin of Lamb

Posted on: 8th Jan, 2014by frenchie

In France this week’s recipe NAVARIN OF LAMB is regarded as a spring dish with lamb and baby spring vegetables. However we think it works any time of the year. In the winter Warwick and the team make more hearty and earthy with the addition of winter vegetables Ingredients Diced lamb (make sure the pieces […]

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