Recipes

This weekend, I had the incredible opportunity to share the stage with some wonderful chefs and producers at the Hertfordshire County Show. It was a joy to showcase some of my favorite recipes, celebrating the vibrant flavors of seasonal and locally sourced ingredients. From foraged delights to creative twists on classic preserves, I loved every moment of sharing my passion for sustainable and inspired cooking.

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Seville Orange and Rhubarb Chutney Recipe This vibrant Seville Orange and Rhubarb Chutney offers a beautiful fusion of Spanish Seville oranges and fresh English rhubarb. The tartness of the seasonal citrus pairs effortlessly with tender rhubarb and warm spices, creating a rich, bittersweet chutney that elevates cheese boards, cold meats, and roasted dishes. Ingredients 2 large onions, peeled and chopped (Tip: Chill onions in the fridge before chopping to reduce tears) 400g rhubarb, washed and chopped into bite-sized pieces 4 Seville oranges (Organic oranges work best for maximum zest flavor) 75g dried fruit (raisins or sultanas) 3cm piece fresh root...

Marmalade Recipe 1.5 kilo of @Gospacitrus Seville oranges 1 lemon juiced 2.5 litres of water 2kg of sugar Wash the oranges Peel and slice the peel as thick or as thin as you like it to be. Juice the oranges (ideally you need 1 litre of juice) Keep all pipes and pith and place in a muslin cloth. Place all the ingredients including the water into a pan and leave in a cool place overnight. The next day, first things are first, get the jars ready to do this your need to wash your jars in warm soapy water (...