Lamb Kofta

We will demonstrate this recipe on our new Weber Barbeques but you can also cook these on a griddle.  Serve with fragrant salad, flat bread and yoghurt dip- delish!

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Parmesan Bread

A delicious bread from April’s Lunch Club and Saturday Morning Kitchen demonstrations.

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Scallopini of Chicken with Wild Garlic

There is plenty of wild garlic around at this time of year. It has fantastic flavour.

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Green Bean Salad with Caramelised Red Onion

We served this with the Scallopini of Chicken with Wild Garlic but it would also be delicious with fish.

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Crushed New Potatoes with Spring Herbs

For this recipe, it is important that the potatoes are well seasoned. You can also use chopped mint and lemon but when we served this with our Scallopini of Chicken we chose not to as it would conflict with the wild garlic, overpowering it.

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Morel & Asparagus Fillo Tarts

Perfect for a light lunch. Make them in large muffin tins and serve one per person.

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Meringue Kisses

These little meringues should be served on top of the Claire Clark Panna Cotta for that professional finish.

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Greek Yoghurt and Buttermilk Panna Cotta with Berries, Cassis and Chocolate

This is a touch of class, courtesy of Claire Clark ahead of her Masterclass with us.

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Lemon Curd Cream Puff

A real showstopper of a dessert enjoyed by all at our Lunch Club and Saturday Kitchen.

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Cheese and Thyme Soufflé

An impressive and delicious souffle.  We served it with a crisp salad and homemade bread.

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