Celeriac remoulade

Celeriac remoulade

A great side dish to serve with the pork belly, fennel and chorizo brochettes. 500g of celeriac peeled 2 large gherkins Tbsp of capers Grate these ingredients and squeeze half a lemon all over, roughly chop a good bunch of Italian flat leaf parsley and toss together...
Strawberries and Cream

Strawberries and Cream

A quickie here. You can either use Peters Yard ring crisp beads or make your own rings using puff pastry and pastry cutters. Serves 4 Start with 400g of strawberries 50g of organic coconut sugar handful of fresh basil trim the strawberries and cut into quarters,...
Funeral wake catering

Funeral wake catering

We recently catered for a funeral wake at a clients home. We set up in their kitchen and got ready for the return of everyone to serve coffee and tea, wines and beer supplied by the client and served by us. We also had a great variety of crostini, crisps and roasted...
Strawberry Daiquiri

Strawberry Daiquiri

One of your five a day here. If you have some left over strawberries knocking around why not turn them into a strawberry daiquiri? Quite simply crush the berries with an equal weight of caster sugar, then a squeeze of lime juice, a strawberry liqueur or a sugar syrup...
Goat cheese and sun-blushed tomato Spanakopita

Goat cheese and sun-blushed tomato Spanakopita

I haven’t made Spanakopita for years until a recent gig, catering for a yoga relaxation weekend in Shrewsbury for Spiritual Warrior. For Saturday brunch I made the typical Spanakopita with feta, spinach, nutmeg and eggs but on Saturday I had some goats cheese to use...