These mini chicken, baby marrow and bacon picnic pies are utterly yum, easy to make, pack and eat. If you’re itching to go on a picnic, don’t forget…
Print Recipe The Boat House fish with warm Niçoise, creamed potato, quail egg and tomato and olive chutney Serves: 6 Cooking Time: 50 mins Ingredients 550g potatoes, peeled, boiled and mashed with butter and olive oil 1 quail egg per person (optional) 120g – 160g gurnard fillets per person, pin-boned and skinned butter and olive
TO DRINK: The earthy flavours of garam masala and liver both like sweet flavours. For a local flavour, try a late harvest Chenin Blanc
Honey and thyme caramelised figs are a wonderful fruity pudding. Figs have a natural softness that’s divine when coated in a layer of hard sugar. Thyme adds a…
Adding one of these aubergine and cheesy filo stacks alongside a meaty main will keep family and friends very happy.