This week we got to enjoy an early Easter treat thanks to Guylian
It may come as no surprise to you, but chocolate goes down well in the Style office. So you can imagine how pleased we were when we received the Guylian Elegant Easter Gift box to try.
An easy jam for first-timers. Once you taste home-made… You'll never buy store-bought again!
Wash plums and remove stalks. Use a fruit knife to cut the plums in half (vertically), then twist to open and remove the stone.
Place the fruit, lemon juice and water in a large, deep, heavy-based...
Separate the egg yolks from the whites. Weigh the egg whites and whisk with the equivalent amount of caster sugar and half of the seeds of the vanilla pod until the mixture forms stiff peaks.
Warm the milk with the remaining vanilla seeds in a saucepan on the hob....
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
425g Pumpkin puree
4 Free range eggs
250ml Sunflower oil
600g Caster sugar
450g Plain flour
2 tsp Bicarbonate of soda
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon
½ tsp Ground cloves
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
2 Smoked mackerel fillets
1 tsp freshly grated horseradish root
2 tsp Dijon mustard
Ballotine of Rabbit with Sautéed Potatoes, Wilted Spinach, Prune Puree and a Juniper Infused Jus
By Charles Paul, Chef and Owner, Brawns of Cowes
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
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...
When owner Tim Foster began to put plans in place to open beach side restaurant, Three Buoys, in Appley, Ryde, there was only one chef he had in mind to run the kitchen.
So when the doors opened just over 10 months ago in May 2013, Sarah Clark began her...
Coffee aficionados have long been exclaiming the merits of one cup over another…but what really makes the difference? Dan Burgess from Island Roasted explains.
Simply put, it’s quality vs. quantity. Coffee quality is split into several different grades: ‘Gourmet and Speciality’ coffee beans are at the top and are mainly...
Based at Godshill’s Sheepwash Farm since 2000, Sue and Paul Brownrigg have plenty of experience selling their farmed produce to the public.
At Christmas, they sell over 1000 turkeys, as well as geese, ducks and wild game, both from the farm itself, online and at farmer’s markets in Newport and...