Ingredients, to feed two. For the scallops: 1 tsp olive oil 1 shallot, peeled, finely sliced 75g/2½oz butter, softened ½ lemon, zest only 1 tbsp finely chopped fresh chervil 1 tbsp finely chopped fresh chives 45g/1½oz chestnuts, finely chopped salt and freshly ground black pepper 6 scallops, cleaned For the salad ½ tbsp wholegrain mustard ½ tbsp good quality white wine vinegar 1½ tbsp … Read more
Rowan berries are prolific, so easy to collect. They are packed with vitamins A and C. This is the traditional accompaniment to serve with venison or other game. Ingredients: 4lb/1.8 kg rowan berries, washed and stalks removed 3 lb/ 1.4 kg cooking apples, peeled, cored and quartered white sugar Preparation: Put the apples … Read more
This recipe uses the large tree fruits, not the small ornamental quinces, which are not nearly so tasty. Windfalls are good for this, just cut away the bruised parts. Ingredients: quinces, washed, peeled, cored, chopped. Keep the peel and cores. vanilla pod, split sugar, equal to the amount of cooked quinces. Preparation: Place the quinces … Read more
Mushroom ketchup is an old English favourite, though not often seen in the shops today. Here is an original recipe, from 1728. ‘Take a stew pan of the large flat mushrooms; set it on a slow fire, with a handful of salt; they will make a great deal of Liquor, which you must strain, and … Read more