Basil Gin Gimlet

Ingredients 50ml Gin 25ml Simple Syrup Juice of 1 lime Sprig of fresh Basil Leaves   Method: In a cocktail shaker, place some ice, and add in 5-6 torn up basil  leaves, top this with the double pour of Gin (50ml) and the single pour of Simple Syrup. Roll the lime on the counter top,…

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A tasty treat with a cup of tea  Herbert William Kitchen’s New Forest Strawberry Sponge recipe makes for a great afternoon treat! Ingredients 3 Fluffets free range eggs 175g butter A splash of milk Vanilla extract 250ml double cream 250g Strawberries from New Forest Fruits 175g caster sugar 175g self-raising flour   Instructions Heat the oven to…

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New Forest Strawberry Gin

Enjoy those long summer evenings with New forest Strawberry Gin.   Herbert William Kitchen’s recipe for makes a stunning gin ‘n’ tonic or base for a fruity cocktail Ingredients 700ml bottle of Dancing Cows Lymington Gin 400g of Goodall’s strawberries, sliced 100g caster sugar Instructions Mix the gin with the strawberries and caster sugar in a large…

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Recipes

The nemesis of many a cook however these chocolate fondants are really quick and easy to make, taste delicious and are well worth giving a try. They can be made in advance and chilled before cooking and popped in the oven whilst clearing away your main course. This recipe can be easily doubled. Ingredients 2…

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Recipes

Very quick and easy to make as you throw the ingredients into a food processor! This is a very moist, very chocolaty cake which could be served with cream, ice cream or crème fraiche as a dessert. Ingredients 1 cooked beetroot – about 175g 200g plain flour 100g cocoa 1 tbsp baking powder 250g caster…

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Recipes

A quick and easy snack, good for lunch boxes and made from the store cupboard. Ingredients 140g soft brown sugar 140g butter 2 tbsp honey 75g chopped nuts (see below) 140g dried fruit chopped  (see below) 175g porridge oats Cooking time: 30 minutes  Cooking temperature:Gas 4  160°C Method 1. Grease and line a 20x20cm tin…

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Recipes

Serves 8 Recipe supplied by Setley Ridge Ingredients 375g rhubarb 30g stem ginger, well drained 185g butter, at room temperature 185g sugar 3 free range eggs, lightly beaten and at room temperature 185g self-raising flour Topping 125g plain flour 60g butter 90g demerara sugar 1 tsp ground ginger Cooking time: 1 ¼ hours  Cooking temperature:…

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Recipes

Serves 8  Pre-heat the oven to 180oC, 350oF, Gas Mark 4 Recipe supplied by Jenny & John Howat – Howats Hives Ingredients 175g  chopped almonds 45ml (3tbsp) sesame seeds 225g walnut pieces 5ml (1tsp) ground cinnamon 2.5ml (½tsp) ground cloves 225g  filo pastry 50-75g  butter, melted 8 whole cloves Syrup 100g granulated sugar 60ml clear…

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Recipes

Serves four to six (can be easily doubled for a crowd) This is one of those wonderful winter, comfort food puddings. It has its own gooey toffee sauce hidden underneath but is even better served with custard, vanilla ice cream, cream or crème fraiche. Ingredients   5 oz 140g self raising flour 4 oz 100g…

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Hamper

Serves 4 Chocolate and fruit go very well together, even better when combined in one of the simplest desserts ever! Ingredients 100g good quality dark chocolate broken into pieces (try Beaulieu Chocolate studio) 284ml carton double cream 550g summer fruits – use one or a mixture – strawberries, raspberries, blueberries, cherries all work well. 1 tbsp…

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