Vegan

We have a tradition of dividing our apples into two groups: cookers and eaters (actually, there is a third - cider apples). Cooking apples...

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The term mincemeat originated in the fifteenth century, when chopped meat was preserved with a combination of dried fruit, sugar and...

Prep 15mins Cook 12hrs

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This is based on a recipe from Taste: A New Way to Cook, by the marvellous Sybil Kapoor. It's wonderfully aromatic, quite unlike any other...

Prep 10mins

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The aubergines and tomatoes in this dish almost melt together in the oven, forming a savoury, chunky semi-sauce for the nutty little...

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A wonderfully hearty soup, this is also very straightforward. It relies on some good puréed tomatoes for the base flavour. We prepare our...

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This recipe from Executive Chef Gelf Alderson is featured on our Winter Menu in our Kitchens.

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This glorious purple concoction – a revelation for people who claim not to like beetroot, or walnuts come to that – is wonderful with crisp...

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Based on a recipe from my friend April Bloomfield, a British chef based in New York, this is a wonderful way to eat kale. In fact, you can...

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This unusual combination works superbly. It has become a favourite lunch, and I would happily serve it as a dinner party starter too. It’s...

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As well as presenting it as part of a spread, you can make a meal of it by serving it hot with rice and maybe some garlicky greens. A good...

Prep 10mins Cook 25mins

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The chilli oil gives this soup a deliciously piquant finish. Once made, the oil will keep, sealed in an airtight container in the fridge...

Prep 10mins

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These can be kept in the fridge for a few days, ready to provide an instant healthy breakfast or snack. They’re packed with raw carrot...

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This is one of those simple combinations of just a few ingredients that complement each other beautifully. The sharp, juicy tang of the...

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This chestnut flour cake, traditional in Liguria and other parts of northern Italy, is free of gluten, dairy products and eggs. It’s dense...

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The classic Waldorf (celery, apples, walnuts) is one of the best conceived of all salads, I think, with a lovely balance of savoury, sweet...

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This hearty curry is fantastic in late summer or early autumn. If you want to make it ahead of time and refrigerate or freeze it, leave out...

Prep 15mins Cook 20mins

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This recipe, from Executive Chef Gelf Alderson, is one of our scrumptious vegan sides featured on the Winter Menu in our Kitchens.

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This is a really lovely, hearty, big-flavoured soup, underpinned by the earthiness of porcini mushrooms. You could use tinned white beans...

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The slightly stringy nature of chickweed can make it something of a trial in the kitchen and pakoras are by far the best way to use it...

Prep 10mins Cook 5mins

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This recipe is taken from The Book of Preserves by Pam the Jam. Courgettes are magnificently prolific, which makes them good value when...

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This is like a very simple version of ratatouille. We like it best served just warm or at room temperature.

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The creaminess in this soup comes from a couple of handfuls of cashew nuts, thrown into the roasting tin with the tomatoes. Once puréed...

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A delicious plant-based recipe from Executive Chef Gelf Alderson

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It may be a bit strange to start by telling you to ignore the recipe, but that's what we're going to do here. Well, not ignore it exactly...

Prep 15mins Cook 35mins

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We first experimented with these when Hugh was looking at ways to improve workday lunches. However, the concept works equally well as a...

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Soft, sweet and unctuous, these gorgeous sweet-sour onions are more forgiving than traditional ‘naked’ pickled onions. Spiced up with the...

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Our delicious homemade beans, a firm favourite with our guests in the farmhouse.

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This traditional, chilled Spanish soup is as cooling as they come: the perfect thing to serve on a hot summer’s day or a sultry evening...

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At their best in early summer, globe artichokes are delectable, but notoriously time-consuming to prepare. However, this way of cooking...

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Barley works brilliantly as an alternative grain to rice. This aromatics of the herbs and the sweet, sharpness of the apple works...

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