Apple chilli jam recipe

Since we put it on the menu, a number of people have asked us for the recipe for apple chillie jam so they could cook it at home. So, resisting the temptation to charge for our intellectual property (!) or insisting you come and eat it at the restaurant (!!), here it is. It’s really … Continue reading

The easy way to cook Christmas dinner

Read on for the way to cook a stress-free Christmas dinner: Are you wound up yet? Well surely you should be what with only three days to go, the relatives already planning on drinking you out of house and home, all the shopping still to do and you haven’t even started boiling the sprouts yet. … Continue reading

Liver and onions

As part of the school dinner menu, liver and onions was one of those dishes guaranteed to put most children off offal for life. Usually not of the best quality and invariably overcooked, it took on a granule-type texture and had a strong taste. Which is such a shame because it doesn’t need to be like that. … Continue reading

Sausage and black pudding casserole

Sausage and black pudding casserole is an ideal winter dish but it’s so popular in the restaurant that we often have it on the menu, no matter what the weather. It seems obvious but a good casserole depends on the quality of the ingredients you use. Obviously you’re depending on someone else’s product when using … Continue reading

Shepherd’s pie

Shopping for an elderly relative some time ago, armed with his list, I bought a ready-made shepherd’s pie from a leading supermarket. It wasn’t very good. Which seems a shame because any famous dish is almost certainly a classic when made properly. After all, that’ll be how it got its famous name in the first … Continue reading

Flat iron steak with roasted marrow

Because we’re always looking for different things to put on the restaurant menu we frequently sit down with Joe Simpson of Simpson’s the Butchers in his kitchen in Cockfield, County Durham. Joe’s been butchering all his life and inherited the business from his father, Fred. Because of that legacy, Joe’s forgotten more about the subject … Continue reading

Fab cherry and apple tart

Cherries are in the shops and Bramley apples are on their way. Slightly tarter than an eating apple, we seem to forget that Bramley’s exist but they add a lift to apple dishes and they also tend to hold their shape better when cooked. Don’t worry if some of the cherries sink into the mixture … Continue reading

Cherry and apple tart

Cherries are in the shops and Bramley apples are on their way. Slightly tarter than an eating apple, we seem to forget that Bramley’s exist but they add a lift to apple dishes and they also tend to hold their shape better when cooked. Don’t worry if some of the cherries sink into the mixture … Continue reading

Summer pudding

Summer pudding This is the classic English summer dessert, summer pudding. Along with crème brulée, it’s one of our restaurant’s most popular desserts and one you can easily make at home. The ingredients are for two individual puddings but you can double up the ingredients for four and so on. The reason it’s preferable to … Continue reading

Fillet of pork with pickled red cabbage, roast apple and red wine

This recipe requires a little thinking ahead. The cabbage needs pickling for a couple of days and so, I’m sorry, you can’t cook it tonight. However, it’s a stunning combination of flavours and textures but an easy dish just the same. For two people but double up the ingredients for four One pork fillet – … Continue reading