Culinary seasonal delights for you to replicate at home from our executive chef, Matt Crow. All recipes serve six adults. Check out Matt’s expert tips with each recipe.
This classic South American herb sauce can be used across multiple dishes to bring the natural flavours of summer cooking alive.
Matt’s tip – The chimichurri can be used both as a marinade and a dressing for meat. If you make it a day in advance you can marinade the meat with it, then use it as a fresh dressing for a double flavour bomb! It is also delicious with BBQ Halloumi.
200ml cold pressed rapeseed oil
2 tablespoons white wine vinegar
1 banana shallot
3-4 cloves of garlic
1 small red chilli
1 small bunch of flat leaf parsley
1 small bunch of coriander
1 small bunch of fresh oregano
Pinch of sea salt – to taste
Pinch of black pepper
Finley chop the shallot, garlic and herbs and place them in a mixing bowl. Make sure the herbs are nice and fine.
Finely chop the chilli, you can remove the seeds if you wish to reduce the heat. Then add to the bowl.
Mix the oil, vinegar, salt and pepper into the other ingredients. Leave the Chimichurri in the fridge covered for 30 minutes to infuse.
Before serving, allow it to come to room temperature so the oil is not cold.
Matt’s tip – The ketchup is amazing with a full English breakfast or our butchers dry cured bacon for the ultimate bacon sandwich. The pickled walnuts will be available to purchase from our Farm Shop or at any premium supermarket. […]
Homemade honeycomb provides extra pzazz to a range of puddings. Try it lightly crushed over local traditionally made ice cream. Matt’s tip – making your own caramel requires care! Keep watching while cooking to prevent burning – it needs to […]
This classic South American herb sauce can be used across multiple dishes to bring the natural flavours of summer cooking alive. Matt’s tip – The chimichurri can be used both as a marinade and a dressing for meat. If you […]