Recipes

Rhubarb season has arrived and time to make one of our very favourite compotes. Made using fresh British rhubarb, this delicious compote is a wonderful, vibrant pink and the perfect way to start a spring morning.

Loved by Mum’s and Dad’s and the kids. This classic seasonal biscuit hits all the right notes, with warming winter spices of cinnamon and ginger. Purists enjoy them unadorned, but they can be easily ‘Christmas-ified’ with a simple white water icing.

This could be a show-stopping alternative to a Christmas Pudding or would look great on a Boxing Day Buffet table.

This thick and warming soup would be lovely to feed to a crowd after an evening’s Carol Singing or works well as a starter. It’s also a good way to use up any uncooked veg and chestnuts that you have left over from Christmas lunch.