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.
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.
1 Jar of pickled walnuts 330g
200g white wine vinegar
200g dark brown soft sugar
200g light brown soft sugar
Pinch of sea salt – to taste
Pinch of Black Pepper
Remove the pickled walnuts from the jar, place the walnuts in a blender and pour the liquid into a small saucepan.
Add the white wine vinegar and the dark and light brown sugar to the saucepan, place on a low heat and bring to a simmer to dissolve the sugar.
Place the dates in a bowl and pour the liquid over the dates, cover with cling film for about 10 minutes or until the dates are soft.
Place all the ingredients into the blender and blend until smooth. Pass the ketchup through a sieve to remove any small bits and it leaves you with a velvety consistency ketchup.
Allow the mixture to cool, place in an airtight container and store in the fridge and bring out for the ultimate breakfast accompaniment!
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 […]