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...
Caffè Isola’s Viviana Burgess shares the secret to her classic Sicilian Christmas Polenta Cake
225 g butter
225 g sugar
125 g polenta
125 g ground almonds
1 tsp baking powder
1 tsp mixed spices
50 g mixed peel
150 g mixed dried fruit (this can be mixed according to taste from a selection of sultanas,...
Isle of Wight Meat Co. share their classic choice for a festive feast.
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)
The expert butchers at Farmer Jacks share their show-stopping Christmas recipe.
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
Season the fillet generously with salt and pepper.Heat...
CRANBERRY TOPPED RAISED PIE
A MAGNIFICENT CENTREPIECE FOR A CHRISTMAS OR BOXING DAY BUFFET
Cook: 2hrs, 20mins
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,...
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
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...