Allium collection | why Sarah loves this Watch as Sarah shares why she loves this brilliant and very perennial allium pairing, which was one of the first combinations planted in the oast garden at Perch HillBy viewing the video, you agree to
Rhubarb and Star Anise Bellini Mocktail/ Rhubarb & Star Anise Spritzer Serves 6 500g rhubarb 3 tsp caster sugar 1 star anise 1 bottle of champagne or prosecco Put the rhubarb, sugar, and a splash of water in a pan and bring to simmer unt
Ice Cream Meringue Cake with Poached Ginger (V) Serves 8-10 3 tbsp damson puree 1 tbsp boiling water 750ml double cream 1 tbsp of caster sugar 3 pieces of thinly sliced stem ginger 1 tbsp ginger syrup
Lamb Tagine/ Squash Tagine Serves 4 750g boned lamb shoulder trimmed of excess fat and skin (a large half shoulder), or you could use 4 x small lamb shanks 1 Squash (V) 3 tsps cumin seeds 1 tsp coriander seeds
Garden fritto misto, in tempura This is a fabulous and versatile summer garden harvest meal – the best baby vegetables, edible flowers, and herbs. Simply delicious Serves 10-12 750ml sunflower or groundnut
Crimson Mary A super-healthy version of a classic Bloody Mary, using beetroot juice as the base. Beetroot juice is very easy to make yourself, super-fresh and nutrient-rich, or you can now buy it by the ca
Smoky squash and lemon soup This delicious soup, which uses preserved lemons, was inspired by a dish I had in Morocco a few years ago. For 4 as a main course, 6-8 as a starter About 1.3 kg butternut squash 3
Detox summer fruit salad Pile the very healthiest fruits – strawberries, blueberries, blackcurrants, raspberries, kiwi, apple, mango and pomegranate seeds – into a big bowl to marinate in a little honey fl
Roasted red peppers with macadamia and apple stuffing This is an ideal recipe if you happen to have vegetarians for Christmas lunch. I always cook the stuffing separately, rather than in the turkey. It gives a much more even, and therefore safer
Wilted kale, avocado and pomegranate salad I love this salad and, given the chance, would have it several times a week. When cooked, kale loses a proportion of its vitamin C and other antioxidants, so it’s best to eat it raw. For
Carrot and sprouted alfalfa/broccoli salad We make this salad in the school for lunch all the time, simple grated carrot and poppy seeds, with bouncy alfalfa and broccoli sprouts threaded through. These can be found in good health-food
Protein berry smoothie Here berries are mixed with beans. This may sound off-putting, but the beans, along with the yoghurt and linseeds, add valuable protein and substance, as well as all-important omega-3s, making
Roast broccoli and citrus salad with anchovy mayonnaise Roast broccoli and citrus salad with anchovy mayonnaise For 8 as a starter 1 lemon 1 blood orange 500g sweet potatoes, peeled and cut into small wedges 3 tablespoons cold-pr
Snooker ball nectarines Make this when nectarines (or peaches) are at their best in summer. You can also use raspberries and blackberries when currants are hard to find, but stabilise the juice with a little cornflou
Pumpkin cornbread Serve this delicious savoury bread with soup or strong cheeses, such as Stilton, mature Cheddar or a hard goats’ or ewes’ cheese. The bread is lovely toasted and freezes well.
Anita’s Victoria sponge A classic Victoria sponge uses the same weight of sugar, margarine and flour as the eggs. A large free-range egg usually weighs 56g. Using a plant-based spread rather than butter gives a light