Tracy

Pumpkin Bread by Finn Guy A wonderfully dense bread, sweet and sticky almost cake like. Its great toasted and dunked into a spicy tomato soup Ingredients 425g Pumpkin puree 4 Free range eggs 250ml Sunflower oil 150ml Water 600g Caster sugar 450g Plain flour 2 tsp Bicarbonate of soda 1 tsp salt 1 tsp nutmeg 1 tsp cinnamon ½ tsp Ground cloves ¼ tsp...

From One Holyrood, Newport. This is great for a sneaky cheese scone, or make it a regular fridge feature, it never last too long when we make this at home. Ingredients: 3 Red onions 125g Dark brown sugar 100ml Cider Vinegar 1tsp Vegetable oil Salt & pepper   Method: 1.Slice the onions finely. Heat the oil in a large pan,...

Chef: Mike Cartmell at The Shed, Bembridge Mackerel Bonbons with a beetroot horseradish puree & Parmesan crisps “Wow your family & friends with this simple yet beautiful twist on a traditional starter/canapés” Mike serves 4 as a starter or 8 as canapés Ingredients: Pate: 2 Smoked mackerel fillets 1 tsp freshly grated horseradish root 2 tsp Dijon mustard 2 tbsp...

From Jo Lofthouse, Make-Up Artist The party season is just around the corner, giving us the perfect excuse to inject some sparkle and drama into our evening make up. If time is short follow this simple but effective step-by-step guide to create glamorous evening make up. Here we focus on creating...

Ballotine of Rabbit with Sautéed Potatoes, Wilted Spinach, Prune Puree and a Juniper Infused Jus By Charles Paul, Chef and Owner, Brawns of Cowes   Ingredients For the ballotine of rabbit 2 Whole rabbits 100ml Single cream 1 Egg white Half bunch of finely chopped, fresh, flat leaf parsley 10g Wholegrain mustard 12 Slices parma ham   For the prune puree 1...

Style of Wight interviews - Alec Dabell, Managing Director, Vectis Ventures. No theme park in the world can match the longevity of Blackgang Chine. Alec Dabell, whose great, great grandfather founded the popular family destination in 1843 knows, however, that no business can live on its history. After all, look...

With spring upon us, make the most of the season’s fresh early offerings such as spring greens, watercress and Jersey Royals. As the days get longer, (and ever so slightly warmer) our tastes tend to change from rich and heavy comfort foods to lighter dishes featuring spring vegetables and...

With a peppery spring salad and chilli mayonnaise The Coast Bar and Dining Room By Luke Staples, Head Chef We love these crab cakes, and this recipe is always worth having up your sleeve. Great as a starter or light supper, these can also be served as warm canapés.   Ingredients   For the crab cakes 3...

Served with Raisin Purée and Curry Velouté The Royal Hotel By Sous Chefs Nick Dobson and Jon-Paul Charlo   Ingredients For the pasta dough 250g Type 00 pasta flour 1 Egg 4 Egg yolks 1 ½ tbsp Water 1 ½ tbsp Olive oil   For the home smoked pollock 500g Fillet of Pollock 100g Salt 100g Sugar   For the ravioli filling 500g Smoked Pollock 2 Egg whites...