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Recipes

Lamb Cutlets with Garden Courgette, Dried Apricot & Kalamata Olive
Main

Lamb Cutlets with Courgette, Apricot & Kalamata Olive

Serves 4
40 minutes
Snack Main

Butter – The Food Museum Presents

Dessert

Shortbread – The Food Museum Presents

Serves 4
45 minutes
Pancake
Snack Dessert

Pancakes – The Food Museum Presents

Serves 4
45 minutes
Scones on a china plate, with wild garlic butter spread over it. All dishes are layed against a blue tea towel.
Snack Main

Wild Garlic Butter

Serves 4
45 minutes
Dessert

Gypsy Tart – The Food Museum Presents

Serves 8
2 hours
Snack

Bread – The Food Museum Presents

Drink

Herbal Chai

Dessert

Cherry and Plum Posset with Hot Citrus Broth

Main

Dumplings with Vegetable Gravy

Serves 2
Main

Wild Garlic Chinese Pancake

Serves 4
Main

Cantonese Cashew, Carrot & Corn Soup

Dessert

Mrs. Wilding’s Custard with Fruit

Main

Rye Crêpes Suzette

Serves 4
45 minutes
Dessert

Mrs Thellusson’s Christmas Cake

Dessert

Chocolate, Almond & Marmalade Tart

Snack

Soft Brown Sugar Fudge

Snack

Sourdough Chocolate Chip Cookie

Main

Butternut Squash Orzo

Serves 4
Preserve

Simple Sauerkraut

Main

Gnocchi with Tomato & Chilli Butter Sauce

Dessert

Apple French Toast

Spiced marrow chutney
Snack

Spiced Marrow Chutney

Snack

Patty Pan Squash and Whipped Yoghurt Toast

1
Panzanella made with courgette and summer tomatoes, topped with anchovies and toasted bread
Snack

Panzanella

1
Drink

Quince, Cardamom and Ginger Tepache

Snack

Peasemeal Soda Bread

Makes 1 loaf
Snack

Medlar Brioche

Dessert

Rhubarb Possett

Serves 6
Preserve

Crab Apple Jelly

Preserve

Quince Paste (Membrillo)

Preserve

Seville Orange Marmalade

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