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Recipe: Caramelised red onion chutney
When Winterbourne was a family home, the end of November would have already seen preparations for the festive table well underway. The Christmas pudding would be resting in the pantry after making its way around the household on Stir-up Sunday. Preserves and pickles would line the shelves – the product of the Walled Garden’s annual…
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Recipe: Chai cake
This delectable cake has become a firm favourite amongst the Visitor Services team here at Winterbourne ever since Visitor Services Assistant Abbie first brought it in earlier this autumn. Ingredients For the cake 282g plain flour1 tbsp ground cinnamon1.5 tsp ground ginger1.5 tsp ground allspice1.5 tsp ground nutmeg1 tsp ground cardamom1.5 tsp baking powder0.25 tsp…
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Butternut squash mac and cheese
Enjoy all the usual indulgence and comfort of mac and cheese with a seasonal twist. Mixing butternut squash into this sauce gives your mac and cheese a sweet and earthy flavour, as well as a vibrant colour. This recipe serves two and can be made in advance and frozen for later. Ingredients 1 large butternut…
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A guide to growing and eating seasonally
While the crisp, cold autumn mornings may make you want to snuggle up in bed, farmers across Britain are out in the elements, harvesting. British-grown produce is abundant right now, and there really is no better time to eat locally sourced fruit and veg. September and October’s harvest includes everything from apples and pears to…
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Recipe: Rhubarb shortbread
Remember that excess rhubarb you harvested earlier in the year and stashed in the freezer? Well now’s your chance to use it up! Garden volunteer Gail’s rhubarb shortbread is the perfect summer treat – delicious and super easy to make. Makes 9 -12 pieces Ingredients For the shortbread 125g unsalted butter, softened 125g plain flour…