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Individual Blackberry and Apple Crumbles

By Evelyn Joyce, Balance + Glo  For me, the change from summer to autumn is synonymous with British hedgerows full of plump blackberries just waiting to be foraged. There is something quite satisfying about searching out the best of the crop and returning from a walk armed with Tupperware full...

Christmas Polenta Cake (gluten free) – Caffé Isola

Caffè Isola’s Viviana Burgess shares the secret to her classic Sicilian Christmas Polenta Cake Ingredients 225 g butter 225 g sugar 3 eggs 125 g polenta 125 g ground almonds 1 tsp baking powder 1 tsp mixed spices 5 clementines 50 g mixed peel 150 g mixed dried fruit (this can be mixed according to taste from a selection of sultanas,...

Christmas Ham – Isle of Wight Meat Co.

Isle of Wight Meat Co. share their classic choice for a festive feast. Ingredients 2 kg cured boneless gammon ham (£12.50 per kilo from Isle of Wight Meat Co.) 1 onion, quartered 2 carrots, chopped 1 celery stick, chopped 1 tbsp black peppercorns 1 tsp coriander seeds 1 tsp fennel seeds Handful of cloves (to stud the fat) For...

Beef Wellington – Farmer Jacks

The expert butchers at Farmer Jacks share their show-stopping Christmas recipe. Ingredients 500 g beef tenderloin fillet (from £27.00 per kilo at Farmer Jacks) Salt and pepper Extra virgin olive oil 500 g mushrooms 4 thing slices Parma Ham 2 tbsp English mustard 250 g puff pastry 2 egg yolks, beaten Method Season the fillet generously with salt and pepper.Heat...

RECIPE: CRANBERRY-TOPPED RAISED PIE

CRANBERRY TOPPED RAISED PIE A MAGNIFICENT CENTREPIECE FOR A CHRISTMAS OR BOXING DAY BUFFET Prep: 1hr Cook: 2hrs, 20mins Serves: 12-15 INGREDIENTS For the Filling 500g boneless pork shoulder, skin removed, chopped into 2cm/¾ in pieces (ask your butcher for 300g/11oz pork bones if you want to make your own stock) 250g pork belly, skin removed,...

Kitchen Masterclass with Robert Thompson – Perfect Poached Egg

  Top Island chef Robert Thompson guides us through the perfect poached egg. Subscribe to our YouTube channel here to be notified when we post new videos

Isle of Wight Asparagus with ‘Borthwood’ Cheese Sauce and Fritter

Isle of Wight Asparagus with 'Borthwood' Cheese Sauce and Fritter Sean Warren, Head ChefThe Fishbourne Inn, Fishbourne As an Island chef, I am very lucky to have access to such a variety of high-quality ingredients that are produced right on my doorstep. This seasonal vegetarian dish is all about local flavours....

Flourless Coconut and Raspberry Roulade

Flourless Coconut and Raspberry Roulade Andy Holloway, Head Chef The Bistro, Ventnor With over 30 year's experience making roulades, using local produce is a pleasure and elevate the dish. Sunny, rich and boozy, the colourful dessert is flourless, making it light and accessible to those with gluten intolerance. Paired with 'Malvasia delle...