Mains

Healthy Eating Week at The Castle Hotel

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

Spiced Chick Pea Fritters with Broccoli and Carrot

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. 

Mackerel with Heritage Tomatoes and Coriander

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.

Duck with Cherries and Chicory

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.

The Underrated Root – Celeriac

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

Roast Chicken Breast with Sprouts, Root Vegetables, Bacon and Creamed Potatoes

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

Roast Leg of Somerset Lamb with Ratatouille, Courgette and Fine Green Beans

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

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