Discover the Origin with Matt Tebbutt Serve with a 10 year old Tawny Port Serves 6 Ingredients: 1 x 12” …
Chicken Supremes stuffed with Parmigiano-Reggiano and Parma ham recipe
Recipe from Discover the Origin with Matt Tebbutt Served with a Douro Valley red wine Serves 4 Ingredients: For the …
Parma Ham-wrapped scallops with Marsala and sage recipe
Recipe from Discover the Origin with Matt Tebbutt Serve with a white Burgundy such as Meursault or Viré-Clessé Serves 4 …
Willie Harcourt-Cooze’s Poached Pear Pavlova with a Bitter Chocolate Sauce Recipe
Serves 6 Ingredients: 120g granulated sugar 1 litre water 1 vanilla pod, split lengthways 6 ripe but firm pears (Comice …
Willie Harcourt-Cooze’s Orange, Almond, Ginger and Bitter Chocolate Cake Recipe
Serves 8–10 Ingredients: 200g slightly salted butter, softened 200g caster sugar 250g ground almonds 1 tsp vanilla essence 3 eggs Grated …
Willie Harcourt-Cooze’s Cacao and Olive Bread Recipe
Makes 1 large loaf or 10 rolls Ingredients: 300g plain white flour 100g strong wholemeal flour 1 teaspoon salt 1 …