From soups and pâtés to casseroles, roasts, salads and pies, and from tarts and crumbles to puddings, cakes, breads, jams and chutneys, produce from the farm and surrounding countryside is imaginatively combined to produce a wonderful range of heartwarming, seasonal dishes for all the family. Recipes such as Cheddar Farls Stuffed with Fried Eggs and Crispy Bacon, Broad Bean Hummus Toasts, Somerset Scrumpy Cake and Eton Mess Semifreddo bring the fresh ingredients and seasonal flavors of a farmhouse kitchen into your own home.
Here's a recipe to try that's perfect for lunch or dinner, any time of the year...
Serves 4-6
Gather the Goods:
2 ripe but firm dessert pears
1 tbsp lemon juice
2 small heads green chicory,
broken into separate leaves
2 small heads red chicory,
broken into separate leaves
40g watercress sprigs
50g radicchio leaves (optional)
100g de-rinded blue cheese, such as Devon Blue or Colston Basset, thinly sliced
The seeds from 1/2 a pomegranate
For the caramelized walnuts:
100g walnut halves
2 tbsp clear honey
For the dressing:
1 1/2 tbsp red wine vinegar
1 tsp wholegrain mustard
1 tsp clear honey
1 tsp walnut oil
2 tbsp extra virgin olive oil
Salt and freshly ground black pepper
Directions:
For the caramelized walnuts, preheat the oven to 180°C/350F/Gas Mark 4. Scatter the walnuts over a lined baking tray, drizzle with the honey and roast for 8-10 mins until toasted and caramelized. Leave to cool, then break into small pieces.
For the dressing, whisk together the vinegar, mustard and honey, then gradually whisk in the oils. Season well with salt and black pepper.
Slice the pears away from the core, toss with the lemon juice and set to one side.
Toss the salad leaves with 2 tbsp of the dressing and divide between plates. Tuck the slices of pear and cheese in bet ween the leaves and scatter over the walnut s and pomegranate seeds. Drizzle a little more dressing over and around each plate and serve straight away.
SALAD WITH PEARS, BLUE CHEESE & CARAMELIZED WALNUTS
Serves 4-6
Gather the Goods:
2 ripe but firm dessert pears
1 tbsp lemon juice
2 small heads green chicory,
broken into separate leaves
2 small heads red chicory,
broken into separate leaves
40g watercress sprigs
50g radicchio leaves (optional)
100g de-rinded blue cheese, such as Devon Blue or Colston Basset, thinly sliced
The seeds from 1/2 a pomegranate
For the caramelized walnuts:
100g walnut halves
2 tbsp clear honey
For the dressing:
1 1/2 tbsp red wine vinegar
1 tsp wholegrain mustard
1 tsp clear honey
1 tsp walnut oil
2 tbsp extra virgin olive oil
Salt and freshly ground black pepper
Directions:
For the caramelized walnuts, preheat the oven to 180°C/350F/Gas Mark 4. Scatter the walnuts over a lined baking tray, drizzle with the honey and roast for 8-10 mins until toasted and caramelized. Leave to cool, then break into small pieces.
For the dressing, whisk together the vinegar, mustard and honey, then gradually whisk in the oils. Season well with salt and black pepper.
Slice the pears away from the core, toss with the lemon juice and set to one side.
Toss the salad leaves with 2 tbsp of the dressing and divide between plates. Tuck the slices of pear and cheese in bet ween the leaves and scatter over the walnut s and pomegranate seeds. Drizzle a little more dressing over and around each plate and serve straight away.
You'll find this, along with a great variety of other delicious cookbook on our website: shopclevergirl.com Click here for the link, and happy cooking!
