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.

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.

This deliciously moreish, spicy rice pudding is perfect for Autumn weather.

These are dangerously moreish to have to hand. As ever when baking, use vanilla extract, not anything labelled ‘essence’, please.