Rosemary, Onion & Potato Pizza from Chef Tom Allbrook

Ingredients for the white pizza sauce: 1x tbsp. Plain flour 4x Garlic cloves, thinly sliced 300ml Milk 150g Parmesan 25g Unsalted butter Method: In a saucepan place the milk, sliced garlic, butter, salt and pepper. Bring this up to a simmer then add the flour, mix well, and leave to stand on one side for use later. It may thicken a little so if this does happen. … Continue reading Rosemary, Onion & Potato Pizza from Chef Tom Allbrook

Veggie Shepherd’s Pie from Chef Tom Allbrook

Ingredients: 1x Sweet potato (Large) 1x Normal potato (Large) 2x Banana shallot 3x Smoked garlic gloves 1x Tin flageolet beans 1x Small tin butter beans 1x Tin Italian plum tomatoes 1x Veg stock cube 1x Pinch of dried chilli flakes 1x Tsp. Smoked paprika Salt & Pepper to taste 50g feta 70g gruyere cheese 30g butter Method: Peel the sweet and normal potato and chop … Continue reading Veggie Shepherd’s Pie from Chef Tom Allbrook

Free Recipe 4 – Dessert: Saffron Doughnuts Filled with Trewithen Clotted Cream AND Orange Custard

Dessert: Saffron Doughnuts Filled with Trewithen Clotted Cream AND Orange Custard Makes 12 medium sized doughnuts Ingredients: For the doughnut dough 250g organic white flour 30g caster sugar and loads more for dredging 5g Cornish sea salt 1 tbsp sourdough starter (optional) 8g fresh OR 4g active dried yeast 2 eggs Zest of ½ lemon Zest of ½ orange ¼ tsp cinnamon ¼ tsp nutmeg … Continue reading Free Recipe 4 – Dessert: Saffron Doughnuts Filled with Trewithen Clotted Cream AND Orange Custard