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Recipe of the month: Hot honey
Inspired by this month’s Birmingham Honey Show, we’re sharing a recipe that celebrates one of nature’s sweetest ingredients… honey, specifically hot honey! With recent heatwaves nobody wants to spend too much time in the kitchen, so it’s good to have something that can enhance the flavour of a number of dishes, both hot and cold.…
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Recipe: Summer Pudding
Summer pudding is a wonderful celebration of the fruits growing in abundance around the UK at this time of year. Popular during the late 19th to early 20th centuries, it can be made with almost any mixture of seasonal berries growing in your garden or allotment. So, if you’ve got an abundance of redcurrants, blackberries,…
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Recipe: Roasted asparagus and feta salad
May is the perfect month to eat home-grown asparagus in the UK. This earthy, green vegetable grows throughout the spring, during the months often referred to as the ‘hungry gap’, when not much fresh produce is yet ready to be harvested. Here’s a recipe for an asparagus and feta salad, which makes the perfect accompaniment…
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Hot cross bun bread and butter pudding
If you’ve got a pack of hot cross buns sat in the back of the cupboard beginning to go stale, then this deliciously hearty recipe is just what you need. A simple twist on the traditional bread and butter pudding, using leftover hot cross buns, provides a seasonal burst of flavour. Ingredients: Method
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Burns Night Cullen Skink
Ingredients Method Finely chop your onion. Heat your butter on the pan and once frothing, add the onion. Fry on a medium heat for around 5 minutes, or until translucent – but careful not to let it colour. Whilst your onions are frying, peel and roughly chop your potatoes into small chunks. Add these to…