Category: Food

With Christmas approaching fast, we’ve searched through some of our favourite foodies to find inspiration for the ultimate festive feast. Whether you’re holding a party for friends over the weekend or hosting the main event on Christmas Day, these recipes are guaranteed to go down a treat with your guests. From Lobster & Swan’s Christmas cocktail that pairs gin, rosemary and beetroot to Twigg Studio’s irresistible pork and apple cheeseboard and Our Food Stories’ take on the classic pavlova, each recipe pulls together classic festive flavours with a refreshing, modern twist.  With the kitchen the heart of the home, there’s no better time to gather round loved ones and try out new recipes that are destined to become future favourites. Read on to discover the recipes inspiring us this Christmas…

Gin & Beet Fizz from Lobster & Swan

Serves 4

1 Cup of Fresh Beet Juice – available in a carton if you don’t have a juicer.
1/2 Cup of Fresh Squeezed Grapefruit Juice
8 Tbsp. Rosemary Simple Syrup*
6 Oz. Gin
Ginger beer to finish – I used Fever Tree – for a less sweet version use soda water

For the full method, head on over to Lobster & Swan

Pork with Apples and a Cheeseboard from Twigg Studios

Pork with Apples & Cider:
2kg British free-range pork shoulder, try and get one that is boned and tied, skin scored for crackling
300ml chicken stock
200ml cider
1 tbsp demerara sugar
Whole garlic bulb, halved across the middle
Small bunch fresh sage leaves
8 eating apples I used some pink ones for this
Cheeseboard
Cheeses
Crackers
Pickles and chutneys
Grapes, figs, pears
Bread
Pate
Olives
Pickled onions
Nuts
Cured meats
Pork pies

Discover the full cooking method at Twigg Studios

Christmas Pavlova with Sugared Cranberries and Orange & Citron Slices from Our Food Stories

Pavlova
3 cold egg whites
150g sugar
½ vanilla bean
½ tsp ceylon cinnamon
Dash of salt
Hazelnut Crème
200g heavy cream
½ tsp gingerbread seasoning (or other Christmas spices)
50g ground almonds
Cranberries
125-200g cranberries
250g sugar
250g water
Candied Orange & Lemon Slices
1-2 oranges and 1 lemon
1-2 star anise
Use remaining sugar syrup from cranberries

Full the full recipe, visit Our Food Stories

With Christmas a mere 4 weeks away, the time has come to think about preparing for the festivities and with a house full of family and friends, your kitchen is never busier than in the countdown to Christmas. From the sheer volume of food squirreled away for Christmas Day to the stock of drinks needed to see you through to the New Year, your kitchen storage will be tested like never before.

With that in mind, here are a few tips from us on handy storage solutions, the perfect place to store festive treats and essential preparations for when your guests arrive this Christmas…

The Pantry

The pantry is made for Christmas and whether yours is integrated within your kitchen cabinetry or you’re the proud owner of an enviable walk-in design, the pantry is ideal for storing all the essentials. From extra mince pies, to the all-important cranberry sauce, festive baking ingredients and even enough space to tidy away appliances, the pantry ensures a place for everything.

Top tip: it never hurts to buy extras when it comes to the essentials – it’s inevitable that something will get misplaced and you’ll thank yourself later!

The Island

The kitchen island is the ultimate multitasker, providing extra worktop space, clever storage solutions and depending on the design, a built-in breakfast bar. Don’t forget to make the most of your island worktop when prepping Christmas dinner or serving cocktails and canapés to guests. When it comes to storage, the cupboards of your kitchen island can be filled to the brim with non-perishables, from crisps and crackers to the everyday essentials of cereal, sauces and soup.

The Bar

With party season in full swing, there’s no better time for a bar area in your kitchen. Whether you’re having a relaxed gathering with friends over a glass of mulled wine or throwing a New Year’s Eve party, you’ll need your bar well stocked for guests arriving throughout the festivities. Display cabinets and bespoke wine racks are perfect for creating a display of your drinks collection, whilst a wine fridge allows you to achieve that perfect level of chill. From cocktails to classic G&T’s and bottles of bubbles – make the most of your bar over Christmas!

Fresh Seasonal Food

As the end of summer approaches, it’s time to celebrate the last long days of August and look ahead to the arrival of autumn with September and October on the horizon. One of the many pleasures of summer is the abundance of fresh, seasonal food that can be enjoyed whatever the weather. For this month’s edition of the journal, we wanted to look ahead with a view of continuing to eat with the seasons, and share some of the recipes we’ve found along the way. Long associated with harvest, the coming months provide an opportunity to embrace comforting recipes that are not only delicious and natural, but provide a welcome dose of warmth as the temperature starts to drop after an incredible British summer.

Images: Cannelle Vanille, The Kitchen Mccabe, Martin Poole, A Cup of Joe, A Daily Something

August

With the bank holiday coming up, there’s still plenty of time to make the most of the summer season. From berries straight from the hedgerows to green salad including broad beans, spinach and the subtle flavour of spring onions, the seasonal produce of August celebrates the importance of taste with a combination of sweet stone fruit and an array of vegetables, fresh from the earth. A simple recipe that makes the most of the season is Canelle Vanille’s bruschetta, combining English peas and broad beans with Italian burrata and thick sourdough toast.

English Peas, Favas & Burrata from Cannelle Vanille

1pound English peas in their pods
1 pound favas in their pods
Salt & Black pepper
4 slices thick sourdough bread (I have been making my own GF sourdough… stay tuned!)
1/4 cup olive oil
8 ounces burrata, drained and torn into pieces
1/4 cup radish microgreens

And for dessert, why not indulge in the incredible Cherry & Almond Meringue Butter Cake from The Kitchen Mccabe.

Images: Half Baked Harvest, The Brick Kitchen, Appledrane, Twigg Studios, These Tings Take Time

September

Signaling the start of a new season, September sees the last of the blackberries with the arrival of comforting vegetables, from butternut squash in the classic colours of autumn, to carrots, leeks and apples perfect for a crumble. As the air feels a little cooler, vegetables are enjoyed roasted rather than raw and comfort food is back on the menu. A seasonal take on the traditional lasagne, Half Baked Harvest combines butternut squash and sun dried tomatoes with four varieties of cheese and layers of pasta for a decadent dinner.

Butternut Squash Lasagne from Half Baked Harvest

4 cups butternut squash, cubed (about 1 medium squash)
2 tablespoons extra virgin olive oil
1 tablespoon honey
Salt and pepper
6 tablespoons butter
2 cloves garlic, minced or grated
1 tablespoon fresh sage, chopped
1 tsp dried basil
1/4 cup flour
3 1/2 cups whole milk
1/4 teaspoon fresh grated nutmeg
1 cup shredded fontina cheese
1 cup parmesan cheese, grated
2 cups whole milk ricotta
2 cups shredded provolone
1 jar oil packed sun-dried tomatoes, oil drained and chopped
1 box no-boil lasagne noodles
2 tablespoons toasted pine nuts

To explore the sweeter side of September, try the delicious Plum, Pistachio & Lemon Cake from The Brick Kitchen.

Images: Our Food Stories, Our Food Stories, Friend & Burrell, The Kitchen Mccabe, Simones Kitchen

October

With Halloween falling at the end of the month, October is pumpkin season and offers plenty of opportunity to enjoy cooking as much as carving. Alongside a huge variety of pumpkins to choose from, the seasonal produce of October includes root vegetables such as carrots and parsnips, as well as quince, elderberries, truffles and the first chestnuts falling from the trees. Rich and comforting, the Pumpkin-Coconut Soup from Our Food Stories pairs the humble pumpkin with creamy coconut milk and a range of spices, from turmeric and ginger to chilli. The result is a soup that is guaranteed to warm you up! 

Comforting Pumpkin-Coconut Soup from Our Food Stories

500g hokkaido pumpkin (after you deseeded it)
1 onion
1-2 carrots
1 smaller leek
1 small piece celeriac
1 smaller fennel
1 apple
1 piece ginger
1 piece turmeric, or 1 tsp ground turmeric (optional)
1-2 dried chili peppers 1,5 tsp sweet pepper powder
1,5 tsp curry
1 pinch nutmeg
700ml vegetable broth 200ml coconut milk
250g brown rice
1 tbsp coconut oil (or a vegetable oil)
salt & pepper

Looking for a showstopping dessert to see in October? Look no further than the Quince Cheesecake with Meringue from Our Food Stories.

Celebrate with a Cocktail

As the summer solstice approaches, there’s no better time to celebrate the long, light evenings than with a cocktail, or two…

From aromatic thyme to the sharp flavours of grapefruit and natural sweetness of honey, we’ve selected three cocktail recipes to try out this summer. Whether you’re entertaining friends or looking to unwind after a busy week, the delicate flavours of these cocktails promise the taste summer, whatever the weather.

Providing the perfect accompaniment to barbecues and lazy evenings spent enjoying the garden, discover the cocktails gracing our summer drinks menu.

Fig & Thyme Cocktail

Make the most of the seasonal produce and embrace the subtle flavour of perfectly ripe figs with Casafina’s Fig & Thyme Cocktail. Combining the bitter orange of Cointreau with a splash of lime and fresh figs, this cocktail balances sweet and sour flavours to create a refreshing summer staple.

1 1/2 oz pisco
1/4 oz Cointreau
1/2 oz thyme simple syrup
1/2 oz lime juice
1 fig (quartered)
Sprig of thyme and 1/2 fig for garnish

Thyme Simple Syrup:

1/2 cup sugar
1/2 cup water
5 sprigs of thyme

Grapefruit Margarita

Simple to make and celebrating just three ingredients, Not Without Salt’s Grapefruit Margarita embraces the sharp citrus flavours of grapefruit to transform the traditional Margarita. With the exotic taste of tequila a main component in this cocktail, let yourself be transported to sunny Mexico, one sip at a time. Don’t forget to add salt to the rim of your glass for the authentic margarita experience!

1 part grapefruit juice
1 part tequila
1/2 part Cointreau
A little salt for the glass

Summer Cordial

Updating the classic G&T with foraged ingredients, Food &’s Summer Cordial takes inspiration from the country garden and afternoons spent outside in the summer sun. From fragrant lavender to a generous dose of local honey and sprigs of sage, this refreshing herbal cordial is perfect when served with a slice or two of lemon and can be enjoyed inside or out.

2 oz of your favourite Gin
1 oz of Jack Rudy Tonic
1 oz of lavender sage honey syrup
A squeeze of fresh lemon juice

For the lavender sage honey syrup:

1 cup of local honey
1 cup of water
2 tablespoons dried lavender buds
4 sage sprigs

Click here to discover the full recipe with method instructions

Get Your Pancakes Ready!

With Pancake Day just around the corner, we’ve been browsing some of our favourite foodie blogs for inspirational recipes that update those classic flavours and try something different. Whether you’re planning pancakes for brunch on the weekend or as a sweet treat after dinner, these delicious recipes are sure to be enjoyed by all members of the family. From sharp and sweet citrus elements to a rich maple butter and strawberry flavours that will transport you to the warmer days of summer, these pancakes are well worth the extra effort.  Whilst the traditional lemon and sugar variety remains a firm favourite full of flavour and nostalgia, we’ve chosen these 3 recipes to inspire a more adventurous take on Pancake Day this year.

Pancakes With Whipped Maple Butter

This classic ‘drop scone’ recipe from Flora Shedden celebrates the famous pairing of pancakes and maple syrup. A staple for many on Pancake Day, Flora’s recipe reworks the rich flavour of maple syrup into a soft whipped butter that will gently melt when placed on top of your pancakes. Flora also notes that the maple butter will keep for some time in the fridge and is delicious on toast or scones once Pancake Day is over!

225g self-raising flour
40g caster sugar
1 tbsp golden syrup
150ml milk
1 large egg
Butter for cooking
For the butter:
150g softened unsalted butter
50g maple syrup
1 tsp cinnamon

Crepes Suzette

Crepes are France’s answer to the pancake and are renowned around the world for their distinctive, thin and fluffy texture.  The Crepes Suzette recipe from The Macadames embraces simple zesty flavours, with a warm orange sauce that perfectly complements the sweetness of the crepes. The alcohol within the sauce is optional and could always be swapped with another dash of fresh juice for the kids!

100g plain flour
1 egg plus 1 egg yolk
300ml milk
1 tablespoon unsalted butter, melted
Pinch of salt
Butter for cooking
For the sauce:
100g caster sugar
35g unsalted butter
150ml orange juice
1 orange, zested
3 tablespoons Grand Marnier or Cointreau
2 tablespoons brandy

Strawberry Buttermilk Pancakes

Call Me Cupcake’s pancake recipe looks ahead to the seasonal produce of summer with fresh strawberries, elderflower and a sauce of poached rhubarb sweetened with vanilla.  Ideal for those with a sweet tooth, the addition of buttermilk ensures the perfect pancake texture whilst the tangy rhubarb syrup carefully balances sweet and sharp flavours.

1 cup all purpose flour
1/2 tsp baking powder, 1/4 tsp baking soda
1/8 tsp salt
1/2 tsp vanilla extract
1 cup buttermilk
2 medium eggs
25 g butter, melted and cooled

125g chopped strawberries
3-5 elderflower heads

For the poached rhubarb:
100 g rhubarb, trimmed and finely chopped
1/2 cup water
4 tbsp granulated sugar
1 tbsp lemon juice
1/2 tsp vanilla extract

Image Credits:

The Macadames, Flora Shedden, Call Me Cupcake

Autumnal Goodness

The air is crisp, the leaves coat the ground in tones of gold and like many winters before, we reach into our wardrobes for our wooly jumpers; autumn is upon us. As we retreat inside, log fires are lit to keep cosy and hearty dishes from autumn’s harvest are embraced to warm us through the colder months. Read on to discover four of our favourite autumnal recipes that make staying in and hibernating from wintery weather a real joy…

The first is Dianne Bibby’s Barbecue Meatballs with Bacon Gravy. This dish sums up winter in one mouthful. With ingredients such as bacon, red wine, mushrooms and a generous helping of mozzarella, this is the ultimate comfort dish. Discover the full recipe on Dianne’s blog ‘Bibby’s Kitchen at 36’ here.

Another of our favourite winter warmer dishes has to be risotto. With its velvety texture and super soft grains of rice wrapped up in a rich, creamy sauce, risotto is our go to dinner to warm up when the rain outside won’t stop pouring. We love this recipe from Lindsay’s Feast for Gorgonzola and Red Pesto Risotto.

Gorgonzola and Red Pesto Risotto

Ingredients

50g salted butter
50ml olive oil
150g leeks, finely chopped
A few sprigs of fresh thyme, leaves removed and stalks discarded
200g Carnaroli rice
100ml dry white wine
500ml hot chicken stock
100g gorgonzola
100g good quality fresh red pesto
____
Start by heating the butter and oil in a large heavy-bottomed saucepan over medium heat. Add the leeks and thyme and fry for a few minutes, stirring often.

Add the rice and stir constantly for a couple of minutes, making sure the grains are fully coated and looking glossy. Pour in the wine and simmer for a minute or so, allowing the wine to evaporate.

Add a ladle full of stock and bring to a simmer, stirring until the stock has been absorbed. Continue adding the stock one ladle at a time, allowing it to be absorbed by the rice before adding another. Keep doing this until the rice is cooked but still has a slight bite to it. This should take roughly 20 minutes and you may not require all the stock.

Remove the pan from the heat and add the Gorgonzola and red pesto, stirring until the cheese has melted.

Serve straight away with some fresh thyme leaves scattered over the top.

Crumble cake is even better than crumble in our minds. We’re pretty confident that once you try this Blueberry Crumble Cake from Lindsay’s Feast you won’t want to go back. With the chewy texture of crumble and a soft buttery sponge, this cake really is a match-made in heaven. Enjoy on a Sunday afternoon in front of your favourite film for the perfect end to the weekend. Discover Lindsay’s recipe here.

Last, but by no means least is this delicious recipe for pumpkin madeleines with caramel drizzle. Forget the token pumpkin spice latte, this recipe truly makes the most of the seasonal pumpkins that arrive in autumn and will definitely have you coming back for more. The comforting flavours of cinnamon are combined with hot caramel and warm buttery cake for warmth and indulgence. Discover Bibby’s Kitchen at 36’s recipe for yourself below.

Pumpkin madeleines with caramel drizzle

Ingredients

½ cup (90g) butter, melted and cooled
1 tablespoon maple syrup
2 eggs
½ teaspoon vanilla extract
⅓ cup (70g) golden castor sugar
¾ cup (110g) all-purpose cake flour
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon mixed spice (all spice)
pinch of salt
⅓ cup pumpkin puree

____

Preheat the oven to 180ºC. Grease a madeleine tin or a 12-hole shallow muffin tin with butter and dust with flour. Tap out the excess flour.

Combine the butter and maple syrup. Add the eggs and vanilla extract to the butter and whisk together.

Sift the flour, baking powder, spices and salt into a mixing bowl.

Add the wet ingredients into the flour and whisk until the flour is incorporated. Don’t over work the batter.

Lastly, add the pumpkin puree and stir thoroughly to combine. Set the batter aside to rest for 5 minutes.

Spoon into the prepared moulds, tap to remove air bubbles and bake for 10-12 minutes until golden and puffy.

Cool on a wire rack before dusting with powdered sugar. Serve as is or with a pot of warm caramel for dipping or drizzling.

The Forager’s Delight: Five of the best foraging finds in the English countryside

In years gone by, foraging was a daily pleasure undertaken by the countryside folk to find those forgotten jewels hidden in hedgerows and buried beneath trees. Here at The Main Company our love of nature honours a similar principle, using rustic wood surfaces full of authentic character we also aim to embrace the beauty that the natural world has to offer. Bringing such a sweet reward with buckets of fresh and seasonal produce, we’re keen to explore the often forgotten pastime of foraging once again.

So, with basket in hand, read on to discover five of the best foraging finds within the vast English Countryside…

Plums! Beautifully succulent and bursting with flavour, these delicious pieces of fruit are renowned for their sunset or deep violet hues and sweet flavour, though happen to be seriously underrated! Why not try your hand at making this delicious plum crumble cake!

PLUM CRUMBLE CAKE

From wild woodland to sweeping landscapes, the English countryside offers us a bountiful supply of mushrooms. With its peppery, slightly fruity taste, the Chanterelle is a fantastic variety available in August. Cook with a little butter and a sprinkle of salt and you’ll be in for a treat! When picking mushrooms fresh from the earth, be sure to consult an expert.

Blackberries are the forager’s staple. Beautifully sweet and deliciously fresh, blackberry picking gets the little ones out of the house and in touch with nature! Fantastically rewarding, blackberries are incredibly versatile, why not try this blackberry tart? 

BLACKBERRY TART

Found in and amongst the most ordinary of hedgerows, elderflower is a fantastic find when foraging. With its fragile white flowers and tiny berries, elderflower gives off an incredible smell and an even better taste! Create your own cordial or add to cakes and bakes, but always cook it first! For more elderflower inspiration, try this lemon and elderflower drizzle cake!

The last of our foraging finds are hazelnuts! Found in woodland up and down the country, and enjoyed by animals and adults alike, they can be eaten either green or brown!

Credits: Mimi Thorisson, Kitchen Confidante, Cannelle Vanille, Dagmars Kitchen, Daisy and the Fox, Saveur.