Caramelised Celeriac, Fennel and Apple Soup
Recipe: Butter Bean, Leek, Fennel and Cavolo Nero Stew
The 10 Alcohol Free Beers to Try This Month
Maray x Hawarden Estate
Gill Meller’s Thoughts on Cooking Over Fire.
Recipe: Crab and Fennel Risotto
Recipe: Blackberry Frangipane Tart, Crème Fraîche
A Good Book: Unreasonable Hospitality
How to Make the Perfect Gin Cocktail by Sandy Kenneway
How to Cook on Fire by Chris Roberts
The Dos & Don’ts of Mushroom Foraging by Roger Phillips
Masterclass: Food Writing with Olia Hercules.
Watch: Our Winter Chefs’ Residency with Pippy Eats at Glen Dye.
Watch: Our Winter Chefs’ Residency with Max La Manna at Glen Dye.
Watch: Our Winter Chefs’ Residency with Ixta Belfrage at Glen Dye.
6 Chefs Answer: What’s Your Most Used Kitchen Item?
Carrot, Parsnip and Thyme Soup.
The secret to this is having a really delicious rich vegetable stock. This will give the soup a deep textured flavour. The ideal is to make your own, but if you can’t, be sure to choose a good quality one. Carrots and parsnips go beautifully together as roast vegetables and they work equally well as complimentary flavours in this soup.
This serves four, but you can double up the quantities and freeze the rest.
Caroline’s Glen Dye Wild Venison Casserole.
Two Fields: Producing Olive Oil In Harmony With Nature.
In an unexpected turn of events, brothers Harry and William Rolph became the owners of two fields of ancient olive groves located in the far eastern corner of Crete, in the small rural village of Zakros.
Two Fields Zakros was founded producing small batch cold pressed olive oil.
Fungi And Foraging By Roger Phillips.
Roger Phillips is a mushroom maestro and one of the most respected foragers in Great Britain.
In 1975 he began his life’s major work, photographing an encyclopaedic collection of world plants and he has since written 20 additional volumes with combined sales of 4.5 million copies worldwide.