Tomato and Basil Soup served with basil pesto and toasted croutons. We have soup most nights followed by a simple main course. This soup is a great starter or lunchtime battery charger!
Ham Hock and Lentil Soup. onions, orange lentils, garlic, cooked ham hock, dried oregano. This needs to be whizzed to puree and once smooth, be prepared for the huge depth of flavour that awaits you!
Stuffed Pancakes. Make loads of pancakes and fill them with yummy stuff! One of our favourites is steamed leeks wrapped in thin ham wrapped inside a pancake. Another one is spicy beef mince wrapped inside a pancake.
Proper Risotto. just 20 minutes for this but it re-heats well, so you can cook this in advance. We add cooked chicken and/or cooked prawns at the end when the rice is cooked plus chopped parsley, parmesan cheese and hard butter. It’s a meal in itself!
Pork Fillet with mushroom, sherry and crème fraiche sauce. So quick to cook and yummy with the potato and onion bake.
Potato and Onion Bake. Like dauphinoise, but instead made with chicken stock. You cook the onions and potatoes first before putting it all in the oven for 15 minutes. This is very hearty and extremely warming.
Sticky Chicken Thighs. You marinate the joints in black treacle, demerara sugar, rosemary, port, mustard and Worcestershire sauce, then you bake them and unveil a sticky, gooey and flavoursome glaze all over the meat.
Parcels of fresh salmon. Fillets of salmon are wrapped in a foil parcel and flavoured with thyme and rosemary sprigs, lemon slices, fresh root ginger (grated), drizzled with sesame oil and baked.
Beef Curry. This one uses proper spices chosen and ground by Marko, and is mixed with curry paste, coconut cream, onions, decent beef chuck steaks and more. We encourage you to make a batch using 5lbs of meat and freeze in portions of two, so you can pull them out of the freezer to thaw and re-heat.
Pilau Rice. Flavoured with turmeric and using the absorption method, takes 20 minutes, turns out perfect every time.
Half Red Peppers. Filled with toasted pine nuts, spring onions, sundried tomatoes, tomato puree, sliced garlic, fresh sage, topped with parmesan cheese and baked. Great as a starter or lunchtime dish.