With White Wine Vinegar

With an abundance of delicious sweet, juicy pears available from our new stallholder Richard of The Sugar Pear Co, I thought I needed to add new pear recipe to my repertoire. Apart from eating a pear whole as a snack, I often make the classic French pear, rocket, walnut and blue cheese salad with a […]

Many of you will already have this recipe from me as I first included in a newsletter about 10 years ago. A while ago a customer asked me for it as she’d lost her copy and last week at the Market I bought yellow fin tuna steaks from Jimmy so I could make this meal. […]

I know many people shy away from artichokes because they look as though they’re too difficult to deal with. I admit they seem fiddly if you trim off all the leaves and remove the choke to get at the heart before you cook them. However I like serving them whole as an entrée or light […]

I like to have a good selection of chutneys in our pantry as I consider they’re essential to any good sandwich. We always have some from Terry Lister who sells at our market every weekend. His wife’s Maharajah Chutney is a favourite. Recently however, with an abundance of vegetables in our garden, I decided to […]

This French classic is our most popular bistro dish. The acid in the orange sauce acts as a balance to the fat in the duck. I’ve done a little research and found that a recipe for wild ducklings with bigarade (bitter orange) sauce first appeared in a French cooking book in 1828. The recipe stated […]

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 […]

I know this sounds strange to pickle salmon but I didn’t know quite how else to describe it; maybe ‘soused’ is a better word. Anyway, the result was great. I found that if you prepare it at least a day or two ahead of when you want to eat it then it’ll taste even better. […]