We’ve reached that time of year when it’s time to get out your beach body, but I have to admit…mine’s been in hiding for a few years. So to inspire
Autumn is a great time of year to try vegetarian cooking. Hearty root vegetables and slow cooked beans make for satisfying dinners that give you an added feel good factor.
This is such a little summer sizzler and available in Castle Bow restaurant. If you see heirloom (heritage) tomatoes at the farmers market or somewhere reputable, snatch them right up.
We use free range Devonshire Ducks from a company called Creedy Carver near Crediton. The ducks are top drawer – we use all of the animal from legs in confit, livers for parfait and offal in faggots.
March can be deceptive. The newly blossoming daffodils and primroses gives the illusion that spring has arrived. But with the lingering frost and short daylight hours, there’s little food growing locally. For
This is the perfect winter warmer recipe – pure comfort food! Ingredients 2 Free Range Chicken Breasts 2 Carrots and Parsnips 1 Butternut Squash 10 Brussel Sprouts 3 Large Potatoes
Ingredients 1 leg of lamb 500g fine beans 1 courgette 1 courgette 1 baby courgette and flower 1 aubergine 2 large banana shallots 1 of each pepper 6 plum tomatoes
© 2017, The Castle Kitchen
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