Sunday, April 30, 2017
Food & Dining

Food & Dining

Food & Dining, Brackenbury Village
Keep-Things-Local-Recipe-Saddle-of-Rabbit-confit-duck-leg

Try out this recipe by Chintan Patel, chef at the Andover Arms, Thatched House, and Lord Palmerston pubs: Rolled loin of rabbit with confit of...
Keep-Things-Local-Recipe-Turkey-Creamy-Stilton-Pies

A great recipe suggestion from John Stenton for the Christmas season. Turkey and Creamy Stilton Pies Makes 4 50g butter 1 tbsp rapeseed oil 1 medium onion, peeled and...
Recipes, Andy Needham, chefs, L’Amorosa, Fresh egg pappardelle with Welsh saltmarsh lamb shoulder ragu, Lamb Ragu

A recipe from Andy Needham, chef and owner of L’Amorosa. Fresh egg pappardelle with Welsh saltmarsh lamb shoulder ragu Serves 4 Ingredients For the ragu: 250g salt marsh lamb...
Hammersmith-Locals-The-Brackenbury-Wine-Rooms-Thor-Gudmundsson-and-Richard-Okroj

The Brackenbury Wine Rooms is the smoking hot destination where more than just the wine is red ‘Bewildered locals spotted the head of a cigarette...
brackenbury-village-John-Stenton

1. Stick some fresh Rosemary and Sage in the top of the Lamb Shank. 2. Sit the shank up in tin foil and make it...
john-stenton-brackenbury-village

John Stenton BBQ favourite: New season butterflied leg of lamb! 1 leg of lamb, approx 2.25kg (5lb) weight, feeds 6-8 people. For the marinade: 2tbsp chopped fresh rosemary. 2tbsp...