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Zucchini Frittata

Wednesday, 11 October 2017

Posted by janejudy at 8:00 AM

A frittata is a sort of baked omelette and great for a vegetarian supper.  Classic flavours with onions and tomato topped with some good cheddar makes this a healthy filling dish.

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Heston’s Pan Seared Cod with Leek and Potato Sauce

Wednesday, 13 September 2017

Posted by janejudy at 8:00 AM

We love leek and potato soup and thick loins of fresh cod, so this combination is just so good.  The leeks and potatoes get cooked with milk and cream and then blended to make the sauce.  We have served it with crushed new potatoes with peas in a lovely shallot dressing.  Give it a go!

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Sticky Pineapple Rice

Sunday, 27 August 2017

Posted by janejudy at 8:00 AM

This coconut and pineapple rice works really well with Thai curries or Malaysian rendangs.  We serves it in a hollowed out pineapple shell but just as lovely served on the side in a bowl.  Add more chilli if you like it hot !

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Ham Hock and Chicken Terrine with Piccalilli Salad

Wednesday, 16 August 2017

Posted by janejudy at 8:00 AM

A wonderful, colourful terrine for the buffet table or sliced as a starter/lunch.  It requires a bit of effort but the results are stunning.  We served it with a piccalilli salad and some toasted sour dough.

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Tostaditas with Creamed Avocado and Roast Tomatoes

Wednesday, 2 August 2017

Posted by janejudy at 8:00 AM

An impressive looking canape and great for everyone including vegetarians.  Such a clever way of using tortillas and the gloss and sweetness from the pomegranate molasses is a perfect mix with the slow roasted tomatoes.

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Lobster, Melon and Cucumber Cocktail

Wednesday, 5 July 2017

Posted by janejudy at 8:00 AM

An very upmarket take on a prawn cocktail.  The combination of lobster and melon with the avocado is lovely.  The horseradish and tabasco just give the marie rose sauce a nice kick and your guests would feel thoroughly spoilt having this as a starter.

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BLT Tart

Wednesday, 21 June 2017

Posted by janejudy at 8:00 AM

The winning ingredient in this lovely tart is 4 heaped tablespoons of onion chutney on the base.  It is easy to make and if you are not confident in making your own pastry but a pack of good shortcrust pastry and roll it out to fit your tin.  Don’t be put off by blind baking, if you don’t have ceramic beans just use dried rice or screw up some foil to stop your pastry from puffing up. 

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Spring fish pie with petits pois a la francaise

Wednesday, 31 May 2017

Posted by janejudy at 8:00 AM

One of the nicest fish pie mixtures and instead of topping with mash just a thin lattice of puff pastry.  We served it with the French mix of petit pois and lettuce, it just works really well together.  A bit of effort and you have a dinner party dish.

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Roasted Rhubarb and Lemon Curd Pots

Wednesday, 17 May 2017

Posted by janejudy at 8:00 AM

This is a great cheat if you want a really quick dessert.  The lovely pink forced rhubarb is best for this recipe and the combination with the orange and ginger biscuits works so well.  Looks very pretty served in little glass dishes.  Enjoy!

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Thai Chicken & Peanut Curry

Wednesday, 3 May 2017

Posted by janejudy at 8:00 AM

Peanut butter is the secret ingredient in this great curry.  It is so easy to make and everyone we have served it to loves it !  Use a good quality red Thai curry paste and serve it with the pineapple rice recipe.  Enjoy!

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