If you've not made Dauphinoise potatoes before then you are in for a treat. This luxurious side dish...
Deep Fried Sprouts
Even if you're a Sprout-hater this recipe is bound to make you a Sprout-lover! These crispy morsels of Sprouts pair perfectly with our Tomato Chutney.
Peel and trim the sprouts then cut into quarters.
Heat the oil in a deep pan to 170°C.
Fry the sprouts a handful at a time until crisp and golden.
Drain on kitchen paper and season.
Meanwhile mix the chutney in a bowl and gradually whisk in the rapeseed oil.
Once all the sprouts are cooked toss in the dressing and serve straight away.
To spruce up your Parsnips this Christmas simply coat them in our Relish for a delicious glaze.
This Braised Red Cabbage recipe is so simple it will look after itself, making a lovely addition to ...
These bhajis may look fancy but are actually super simple to make, and scrumptious!