Our stay at the Pig on the beach

on By

A mid week break for some much needed Vitamin sea, indulging in the local produce, taking in the panoramic views of Old Harry Rocks and Studland Bay, and kicking back in the September sunshine for the last of summer. After a walk around the grounds and a windy evening beach walk, we bunkered down, cosying up in the bar before a delicious seasonal meal on our first night.

The next day we woke to some early morning sunshine and were spoilt with an unlimited breakfast spread, one more coffee for some courage to brave a dip – the sun continued to beat down. Enjoying the rest of the day on the beautiful beach, before saying a sad goodbye as we boarded the chain ferry back to Sandbanks, catching a sunset at Boscombe with one last treat – pizza, beer and another blue view.

 

41849333_504995623377544_9123039401796960256_n41861136_1493653550734287_1278791847702953984_n41764918_490960424736828_4647218948587126784_n41761484_249734875742267_1336244113393057792_n41758867_2159056984341972_8149834816506822656_n41748688_2186765148267463_8896603881228730368_n41743980_319508688601663_8105043843822387200_n41764958_260916177900479_6785671792192126976_n41748013_2019648011680654_5769112771929047040_n41695101_1798055243646764_8747741878117466112_n41804901_325534941554954_2558014725438832640_n41776919_2007193862675899_4762263693469679616_n41858676_2161546387438451_4957421380992761856_n41748648_329444180953638_7138910475508514816_n41741370_2111849442181569_2603685685382610944_n41755164_1840786119304227_5088432439164928000_n41769852_303997367055256_3868854493823107072_n41779211_1127769037371488_3035915667745275904_n41801961_315924879172784_7398915443282411520_n41815172_320027868747396_4572646299010072576_n41862358_268671790421269_3781033394851282944_n41865973_525334741264770_5498336249515081728_n41869766_2130777053829218_5607873046732865536_n41890324_1726596124104578_1321165316440457216_n41933141_455327158309768_4395800951877795840_n41850520_263923930907010_8898231691013783552_n41794967_238933106786850_1084863684762664960_n41785524_1380871105349867_1935978228321615872_n41779212_322123965031861_3686534832914956288_n41922871_2083737718609367_6145537819013021696_n41815170_782190668839179_6809026797850591232_n41897990_595048864223466_1079683486052253696_n41869781_742837039395824_6171574546416533504_n41752362_710091875990839_8576883509237383168_n41794762_236193633740784_8175312699945648128_n41876563_308749696580573_2293198445105643520_n41751060_481163745702327_3544354995757383680_n41861181_322687801838094_7496603602551570432_n41871756_1902044449842176_6416344865759559680_n41804948_314475105979887_8367487798969630720_n41780574_263719751016955_9086058505017753600_n41756911_2155735688008765_5278525393878384640_n

Hampton Court Palace

on By

Henry VIII’s Hampton Court Palace is somewhere I visit regularly and have always loved since being a young boy fascinated by the tudors. I still go just to marvel at Christopher Wren’s building, the beautiful formal gardens and vegetable garden – which I often pick up some produce from on sale days.

Here are a few photos from a recent trip, I was inspired by the colours as the summer season comes to a close, just before the leaves turn – a dish to reflect this is on it’s way, stay posted!

41758788_299193910876410_1780840848494166016_n41779778_228632858002460_7471758342025641984_n41784493_1887785334666166_468190807229202432_n41830042_698245137179772_2035282025438511104_n41893994_316520069081162_1798301355136253952_n41769905_1939264893032805_9177554962123587584_n41848043_677731575922150_2887743539460964352_n41801226_267467457208378_5821642704450224128_n41787136_452786708542425_278710576845160448_n41880536_1357939747673087_4053364356123983872_n41762066_1590676481038651_5721561196130205696_n41769832_329640541138708_1808710899867844608_n

Gourmet Gent Cobbler

on By

41360650_325420711355550_6436984283855847424_n41365726_1007713959406086_1980150579686539264_n41337659_500168113792377_333686072334614528_n41338988_525192931284925_7704667374741356544_n41375544_555553041519669_1384406854448185344_n41229911_1121007678055461_5636053267759759360_n41319374_679687102404901_1170365247991578624_n41310793_872730789783258_2546708404420739072_n41372552_1775329789189243_6605694146885713920_n41390547_692087547842792_7630063771335000064_n41416281_244667362887295_4319818062674001920_n41416236_234327747239878_1785417771803213824_n41416162_494269827711619_3422042693763596288_n41438412_549780958808408_8219252796659073024_n41532836_296801694245440_234743473377378304_n41382430_346187492792411_7416529675393957888_n41503628_264239890884378_5091797335587946496_n41479489_2309266225756595_8556169461789360128_n41497318_1712228512239696_6475755078190891008_n41437034_2074524926130289_5974551305488695296_n41388428_319320351951804_2802060672777584640_n41378792_2098989603459134_2735366234466942976_n41377040_948588331995389_5254640243226705920_n41354607_453941778449138_4183743027606454272_nCrumble Top Ingredients:

9 0z of softened butter

9 0z of golden caster sugar

9 0z of sieved plain flour

9 0z of rolled oats

2 0z of poppy seeds

  1. In a large cold mixing bowl add your flour and butter using the rubbing technique, rub the butter and flour together until the mixture resembles crumbs.
  2. Next add your golden caster sugar along with your rolled oats, as this will give the cobbler a different texture once cooked.
  3. Lastly to finish off your mixture add your poppy seeds, taste to ensure that the crumble is sweet enough, pour into a glass dish and reserve in the fridge until it is needed later on.

Granola Top – This is an alternative non-dairy topping for the crumble, still getting to enjoy the different textures between the soft cooked fruit and the crunchy crumble topping.

Ingredients:

10 grams of grated nutmeg

250 grams of rolled porridge oats

½ tbsp. of Maldon sea salt

20 grams of toasted sunflower seeds

20 grams of chopped almonds

20 grams of flax seeds

20 grams of poppy seeds

1 tablespoon of Runny Honey – (extra will be needed for drizzling)

1 tbsp. of coconut oil

10 grams of dates

  1. To begin this healthy vitamin packed snack pre-heat your oven to 150 degrees and weigh and prepare all of the ingredients as stated above.
  2. Next gently heat your runny honey and organic coconut oil in a small saucepan, pour into a large mixing bowl along with the oats, poppy seeds, sunflower seeds, almonds, Maldon sea salt and flax seed.

(Flax seeds are packed full of important vitamins and minerals, which help the growth of healthy hair and nails, also flax seed is known to be an ancient grain which is linked with well being)

  1. Once combined, place into a pre-lined roasting tray that has been lined with baking parchment, place into your oven for 45 minutes.
  2. After, give your granola a quick mix, at this point add your dried fruit, and cook for another 15 minutes until the oats have gone a light golden brown.
  3. Turn down the oven, allow to cool as you want your oats to cluster together offering both texture and crunch.
  4. You can mix this up your way, allowing you to go freestyle and explore with new flavour combinations

Cardamom and Ginger infused custard Ingredients: 

2 thumb sized pieces of ginger

8 cardamom pods – pestle and mortar

6 egg yolks

250 grams golden caster sugar

250 ml of semi skimmed milk

500 ml of double cream

  1. In a large saucepan add your milk and cream along with 2 thumb sized pieces of ginger which have been peeled and chopped, add both to the milk and cream mixture along with 8 smashed cardamom pods.
  2. Place onto a medium to high heat, once at the boil allow to infuse for 30 minutes as this enables to essential oils from the aromats to infuse your liquids.
  3. In a glass bowl separate 6 egg yolks, add your sugar and whisk until the mixture has gone pale and fluffy with no grainy sugar left.
  4. Once the milk has infused, pass then add back to egg yolk and sugar mixture, return to the heat and stir using a wooden spoon to thicken the custard.

To recreate this custard dairy free, use one of the popular alternatives – for this recipe I used almond milk. I will be trying all different types to find which one tastes most like custard.

Hand picked Tobermory Apples and blackberries:

8 large apples

600 grams of freshly picked blackberries

On most traditional crumble and cobbler recipes they always tell you to peel the apples, but why when most of the important vitamins and minerals are kept 2 mm below the skin which when using a speed peeler are removed. Additionally, for me I feel by keeping on the peel it gives greater texture but also helps to intensify that flavour.

  1. De- core 8 large apples, slice into equal pieces as they cook at the same time, place them into a large oven proof metal tray, drizzle with olive oil and a dusting of caster sugar. Cook at 180 for 15 minutes until the apples are just tender.
  2. Next lay out 6 artisan oven proof dishes lay your blackberries in the base in one even layer, next add your pistachio nuts along with a grating of fresh nutmeg, once the apples are cooked and cooled. Place on top of the blackberries.
  3. To assemble, crumble over your topping and place into a pre-heated oven for 10 minutes to warm through.
  4. Gently warm your custard and decant into an artisan jug and serve along side your cobbler.

Enjoy with family and friends as the evenings start to draw in and we say goodbye to summer.

N.B. These measurements make 8 individual portions from 2 large dishes, although any cobbler topping that you have left over can be kept in the fridge for up to 3 days

Charred Peaches with Bee pollen, and toasted Tobermory hazelnuts

on By

40235242_536045196825722_8663833709100662784_n40194718_1114348522036565_5496608938222682112_n40160080_582027832211740_7477611304413298688_n40094503_2164338923637220_4600825137057497088_n40143861_272958716650812_4694328958798266368_n40073352_452552145249126_8498093523898204160_n40068324_205827356811826_5644026393508446208_n40069304_330097440891812_1525105877076410368_n40086244_2398898940127710_1289677751552311296_n40021492_2295972597085212_8638572386502836224_n40068310_685122281847125_2317818816848986112_nIngredients:

  • 5 large ripe sweet flat peaches
  • 60 grams of golden caster sugar
  • 150 grams of toasted hand picked hazelnuts
  • Sustainable and locally sourced bee pollen (bought at Godalming farmers market)
  1. To begin this beautiful sweet light dessert, use a sharp preparing knife, slice your peaches in half, by running your knife around the stone.
  2. If your peaches are too hard or not yet ripe, to soften, you can poach them in a light sugar syrup infused with vanilla pod.
  3. Dry the cut sided of your peach.
  4. Sprinkle with golden caster sugar, using a blowtorch brûlée the peaches. This gives you the most amazing texture of crunchy sugar compared with the subtle sweetness of a fresh peach.
  5. De-seed and toast your hazelnuts until they go a beautiful golden colour, using a pestle and mortar crush your hazelnuts.
  6. To plate, sprinkle your nuts into the base of an artisan bowl, next add your peach and lastly sprinkle with the bee pollen.
  7. This dish is lovely and simple as it is celebrating three ingredients, to transform this dish either serve with freshly cured vanilla ice cream, or a light organic honey infused crème anglaise.

Mackerel on toasted buckwheat with picked dill and samphire

on By

40234947_530122160782849_8833908405363015680_n40059057_459126464581072_1958313763362832384_n40135993_317963438975607_8614473977840009216_n40079675_291141411680265_8031072068759977984_n40079700_318563428700404_4312734553501335552_n40253106_368894280317366_2201485620432338944_n40297205_1808323099217544_3729021903537438720_n40135773_468077293679337_6164292893222633472_n40072716_1899378350369870_4410138136827396096_n40054314_1198864373585931_6099311244919963648_nFor this recipe you will need;

  • 5 sustainably sourced mackerel fillets – which if you’re feeling brave can fillet and pin bone yourself (but if you’re not confident doing this, ask your fish monger to do this for you)
  • 100 grams of toasted buckwheat
  • 1 cup of water
  • 1 lemon cut in half
  • Dill stalks
  • Freshly picked dill
  • Samphire
  1. As this dish is very quick to cook you need to be ready, place a large saucepan onto a medium heat, along with another large frying pan.
  2. Into the large saucepan place a cup of salted water. Once boiling, add your lemon and dill stalks to infuse them,
  3. Next add your buckwheat, cook for one minute until the buckwheat is al dente and tender.
  4. Drain and using a spoon, remove the flesh from the lemon and stir through to fragrance the buckwheat.
  5. To cook your mackerel, add a little olive oil to the frying pan, once the pan has began to lightly smoke, season your fish and then place it into the pan, skin side down. (You want to cook mackerel on the skin for about 80% of the time as this helps to protect the fish but also ensures for that beautiful crispy skin)
  6. To plate, lay your fragrant buckwheat onto a pre-warmed artisan plate, next place your mackerel.
  7. Now time for the samphire, this will be your garnish. In a small saucepan, foam some butter, add your samphire and quickly sauté, to finish add some fresh dill.

Serve along side a basket of rustic breads and a jug of mint and cucumber San Pellegrino sparkling water.

Oysters with lemon & tabasco

on By

40140019_669989616720914_8562885253042012160_n40106770_245572496161835_842846490995982336_n40135348_2097530047231748_5694923675816427520_n40099675_2197610490564248_3844764778174087168_n40226666_305242233565600_7643457210235748352_n40103519_423888428015116_3288112397859946496_n

For this dish you will need:

  • 4 sustainable native oysters
  • Ice
  1. To begin this dish you will need to place an even layer of ice out onto your chosen plate or bowl.
  2. Using an oyster knife and tea towel safely shuck your oysters. To do this place your knife in the natural hinge of the shell and applying some force part the shell open.
  3. Now that the shell is open, so that you don’t damage the oyster, when releasing the muscle, place your knife along the top of shell and just scratch the shell to release.

Enjoy with a cold glass of champagne with family and friends.

Heritage tomato salad with garden Basil

on By

40076883_292379074826530_3862677836930220032_n40183397_288034618659467_4661161529121439744_n40215523_1925308087507649_3775260799891668992_n40098632_283440638920557_888803263833440256_n40072196_1882223838558499_1777429918611668992_n40143695_1914353838874465_4564719258260471808_n40253712_712176575787176_5426503449770459136_n40161752_245719932754038_437830074255802368_n40137794_229852581025501_4734185117138812928_n40119768_278747426075536_7134423304131051520_n40135778_257296871578868_9174280126869798912_n40011747_512496182497433_3333066373143199744_nIngredients:

  • Freshly picked tomatoes
  • Freshly picked basil
  • 1 cap of red wine vinegar
  • Pinch of sea salt
  • 10 twists of pepper
  1. For this dish you want to slice your tomatoes into large chunks, so that you can see their beauty and all the different colours and textures.
  2. Place them into a large serving bowl along with a pinch of sea salt, 10 twists of pepper and a cap full of red wine vinegar.
  3. To finish this salad pick off freshly picked and washed basil leaves along with a little drizzle of olive oil.

Baby heritage carrots, charred onions and purple sage

on By

40222272_333968727427235_7430355368393310208_n40164221_287549598509867_8396779613367304192_n40084257_254282538551416_5393336475360165888_n40075291_1985435564841475_5984267878721912832_n40097013_1840931075993293_6454538695662895104_n40242579_1136199649865193_5291213766652854272_n40074902_941452016039469_6492259108501061632_n40221135_259241764698900_7196470699496570880_n40140020_269771447194085_1818435908416831488_n40100517_411392009394741_6751737620658651136_n40114708_292238088229800_2480664980072955904_nIngredients:

  • 3 bunches of large salad onions
  • 5 heritage carrots
  • Fresh sage
  • Crispy sage leaves
  1. To begin this dish place a large frying pan onto a medium heat, wash and dry both your carrots and onions.
  2. For the onions, take them whole and slice them in half and place into a dry hot pan, as you want to caramelise their natural sugars. Once charred and al dente place them onto an oven tray.
  3. For the heritage carrots slice them in half again, place them cut slice down into a dry pan and cook until lightly coloured and caramelised
  4. Remove from the pan and drizzle with cold press olive oil, a pinch of pink sea salt and 2 twists of black pepper.
  5. Now place them into a pre-heated oven to finish off their cooking. You want them to be al dente and sweet. To finish off the carrots, add a teaspoon of organic runny honey, this both glazes the carrots but also gives them that beautiful candy sweet note.
  6. Cook both the onions and carrots for 10-15 minutes at 160 degrees.
  7. Whilst the vegetables roast, pick some fresh purple sage leaves, wash and dry them. For this dish, there are two textures of sage; fresh leaves and crispy sage leaves.
  8. To create the crispy sage leaves, place a knob of butter along with a drizzle of olive oil into a small frying pan.
  9. Once the butter is lightly foaming add your leaves and cook until they go a lovely light golden colour.
  10. Remove from the pan and place onto some kitchen roll to drain.

To plate lay two pieces of charred onion onto a pre-warmed plate, along with your carrot, to finish drizzle with a little organic honey and dot your sage leaves around the dish.

Serve with some rustic bread of your choice

Gourmet Gent Harissa Baked Eggs

on By

39403792_316557935570743_4321737689717014528_n39453608_687463384939847_8940901289156411392_n39303872_284863612300017_4183987217972068352_n39409422_2216472191971080_5010261998563229696_n39467636_2259504637410537_3447973898115612672_n39288475_267491827200823_1256091936226279424_n39393131_444286119409292_143141673608675328_n39294432_749062052091611_1433425960442527744_n39468576_309990402893507_5314749972686569472_nIngredients:

  • 1 x orange chilli
  • 2 x banana shallots
  • 2 x garlic cloves
  • 1 x teaspoon of harissa powder
  • Olive oil
  • Sea salt
  • Black pepper
  • 3 x plum tomatoes
  • 1 x tin of cold water
  • ½ bunch of Thai basil
  • 6 x free range eggs
  • Tobermory sunny orange cherry tomatoes
  1. To begin this quick breakfast, lunch or dinner place a large saucepan onto a medium heat, add your finely diced garlic, shallot and chilli to the pan along with a little olive oil
  2. Sweat the aromats with no colour, once they are sweet and tender add your harissa powder along with the three tins of plum tomatoes, ensure that these are good quality.
  3. Next add a pinch of sea salt and a twist of black pepper, along with half a bunch of picked Thai basil.
  4. Allow the sauce to reduce and thicken.
  5. In an ovenproof dish, place your cherry tomatoes on the base as they bake in the oven, they will burst and offer a beautiful hit of freshness.
  6. Once the sauce is ready pour into the dish and using a spatula make six little pools in the sauce, crack your eggs into these and place the dish into a pre-heated oven at 150 degrees.
  7. Bake for ten to fifteen minutes until the eggs are cooked through with a runny yolk.
  8. To serve place onto pre-warmed artisan plates, aerve along side a loaf of fresh bread, and rocket salad.
  9. For the fresh rocket salad, simply pick some fresh wild rocket and dress with a little olive oil and lemon juice, this is such a great way to eat fresh peppery leaves because with a heavy dressing their beauty would just be lost!

Lavender Shortbread

on By

38639261_292420847980576_4350256143713435648_n38643191_229760447734522_5936922663216742400_n38663657_2252143088340469_2996733028996218880_n38700085_1632686676859569_4247960064356253696_n38689535_261187387827538_162265002609213440_n38752974_665926117139464_6922610205880483840_n38544433_1889046298068653_914412096530153472_n38679729_217236782287533_5029156504591138816_n38688845_275564206567244_1267316734470127616_n38775448_1919281121471458_1882438458794835968_n38752167_1883423235295507_2948627471135670272_n38711310_218767952121502_6875670512597467136_n38734795_212696436071972_6903269487110258688_n38800233_257812131701585_6542902927609036800_n38692650_647239482315415_2250338043040890880_n38651750_306129573266014_1480859433230663680_n38652754_232871667370011_8206451230021517312_n38692647_940496266140006_4049499254924771328_n38485848_309298422966025_4092848346958397440_nTobermory Lavender Shortbread with Vanilla Chantilly cream, Richmond organic honey, Horsell Honeycomb, bees pollen, and fresh lavender shoots

Ingredients:

  • Zest of one lemon
  • 2 ounces of freshly dried lavender
  • 12 ounces of sieved plain flour
  • 4 ounces of caster sugar
  • 8 ounces of softened butter
  1. Firstly weigh up all of the ingredients as outlined above
  2. Into a large mixing bowl add your softened butter and flour. Using the rubbing technique, incorporate the flour and butter together until you have to consistency of breadcrumbs.
  3. Next add your sugar along with the freshly zested lemon, using a large wooden spoon stir to incorporate, to finish the dough off; knead with your hands until it comes together leaving the bowl clean.
  4. Onto a floured surface, roll out your dough until it has reached the thickness of a pound coin. For my GG citrus shortbread I used the rim of a drinking glass as this gave me the perfect diameter for my shortbread, you can use any cutter of your preference.
  5. Place the cut shortbread discs onto a pre-lined large tray with baking parchment. Ensure when you place your shortbread onto the tray you leave a little space between each biscuit, to allow for spreading.
  6. Bake in the oven for half an hour at 150 degrees, until lightly golden brown and crisp.

Top tip: when you are cutting your shortbread discs, don’t throw away the off cuts, place these onto the tray as these can give you a good indication as to when shortbread is cooked!

Chantilly cream:

  • 150 ml of double cream
  • 2 heaped tablespoons of sieved icing sugar
  • 1 teaspoon of vanilla bean extract (or a whole vanilla pod)
  1. Place all of the ingredients into a large mixing bowl, whisk until the cream can hold light peaks
  2. Serve along side the other elements of the dish.