Recipes

Last week, the wonderful team at Oakhaven Hospice hosted a fantastic event at Chewton Glen featuring the iconic Green Goddess, Diane Morgan. It was an extraordinary afternoon of health, wellness, and community support! If you were fortunate enough to attend, you likely received a special little gift: a jar of our homemade Earl Grey tea jelly. We want to help you make the most of your jar! Tea jelly is incredibly versatile in the kitchen. For savory pairings, it complements roasted game meats, venison, and pork dishes. You can also stir a spoonful into a rich duck gravy or red...

As the leaves begin to turn and the crisp autumn air settles in, there is nothing quite like capturing the essence of the season in a jar. While most people think of soups or roasted seeds when October arrives, pumpkin makes one of the most delightful, velvety jams you can craft in a home kitchen. It carries a glowing, jewel-like translucence and a rich, cozy flavor that turns a simple piece of morning toast into something special. If you are looking for a unique, seasonal project to welcome autumn—or a delicious homemade treat to serve around Halloween—this spiced pumpkin jam...

It drives me mad seeing all those leftover pumpkins go to waste! Don’t let your hard work carving go to waste—turn that fresh pumpkin into a delicious, creamy soup instead. Ingredients: Pumpkin, cut into chunks (about 800g) 1 tin of coconut milk 1 liter of vegetable stock 5 shallots, chopped very finely 5–6 kaffir lime leaves Small knob of fresh ginger, chopped 2 cloves of garlic 4 tablespoons of rapeseed oil Method: Prep & Roast: Chop up your spices and add the pumpkin. Drizzle over ½ of the rapeseed oil and mix everything together using your hands. Place in an...

Medlar fruit is a unique, historic winter fruit that turns into a rich, amber jelly with a delicious flavour reminiscent of spiced apple sauce and dried dates. Because medlars are naturally low in pectin, this classic recipe uses crab apples and lemon juice to ensure a perfect, firm set. ngredients 2.5 kg bletted medlars (medlars that have softened and turned dark brown) 500g firm medlars 1.5 kg crab apples (quartered; helps natural setting) 3 lemons (quartered) 3 litres water Granulated sugar (measured after straining: 1 lb of sugar per 1 pint / 500g per 500ml of juice) Step 1: Prepare...