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 leg & potato puree For the confit of leg: 2 whole farmed rabbits, butchered so…
Category: Recipes
Recipes, Brackenbury Village
Recipe: John Stenton’s Turkey Tip – Turkey and 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 finely chopped 250g chestnut mushrooms, sliced 400g leftover roast turkey, brown…
Recipe: Andy Needham’s Fresh egg pappardelle with Welsh saltmarsh lamb shoulder 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 shoulder(de-boned and diced) 1 small red onion ½ stalk of celery,…
Recipe: John Stenton’s Lamb Shank
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 into an open parcel. 3. Pour in an inch and a half of white wine.…
Recipe: John Stenton’s New season butterflied leg of lamb
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 chopped fresh thyme. Zest 2 lemons. 6 garlic cloves, crushed. 130ml…