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Apple and almond tart recipe

Apple and almond tart

Discover the Origin with Matt Tebbutt Serve with a 10 year old Tawny Port Serves 6 Ingredients: 1 x 12” tart ring lined with un-cooked sweet pastry For the frangipane: 250g butter 250g sugar 250g ground almonds 4 x whole eggs For the purée: 1 x vanilla pod 2 x Bramley apples, peeled, cored and…

Parma Ham-wrapped scallops with Marsala and sage recipe

Parma Ham-wrapped scallops with Marsala and sage

Recipe from Discover the Origin with Matt Tebbutt Serve with a white Burgundy such as Meursault or Viré-Clessé Serves 4 Ingredients: 400g long-grain rice finely grated zest of 2 lemons 2 teaspoons vegetable stock powder, plus an extra pinch 24 small fresh sage leaves 24 scallops 12 slices Parma Ham, cut in half 50g butter…

Discover the Origin with Matt Tebbutt

Matt Tebbutt in kitchen with wine

This week I was invited to a Discover the Origin masterclass with chef Matt Tebbutt of The Foxhunter in Nantyderry, Monmouthshire. The evening took place at L’Atelier des Chefs, a surprisingly large cookery school in the centre of London, where we learnt all about some lovely cheese, wine and port from Italy, France and Portugal. Discover…

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