Recipes — Baking

Now that the English Asparagus season is underway, here’s a fresh take on a classic asparagus tart that’s really simple to make. Buy some pre-made/frozen filo pastry and you’re half-way there to a great lunch (or picnic) option. Combined with courgette and goat’s cheese, spring onion and fresh herbs, it also looks great too. 

Fudge - This naughty, but nice, old favourite, is given a grown-up makeover with the addition of coffee and roasted hazelnuts.

These are delicious for breakfast as well as during the day. (Make the batter the night before and chill, ready to use in the morning.) If you don’t have a Madeleine tray, use a shallow muffin tray. Success lies in a gentle folding technique, to capture the air that has been introduced.

Wild Garlic or Ramsons grow in abundance in shaded British woodland and can be found as early as mid January. You can treat these highly fragrant leaves much the same as spinach, so can be used in salads or added to simple soups. The leaves give way to flowers in mid Spring and the flowers are delicious used is salads or as a garnish to soup or grilled meat. We have adapted our gratin recipe to celebrate this early season wild treasure.