Makes 6 servings Ingredients 3 large red onions (about 3 lbs.) 1 Tablespoon + 69 ml water 6 Tablespoons honey 69 ml balsamic vinegar or red wine vinegar 3 Tablespoons butter

Makes 4 servings Ingredients 12 oz. evaporated milk 236 ml whole milk 2 eggs 118 honey 1 Tablespoon cocoa powder 2 teaspoons grated orange peel 1 teaspoon vanilla 3 Tablespoons sugar In a medium bowl,

Recipe Supplied by: Durleighmarsh Farm Shop Ingredients 6oz asparagus tips 1 tbsp olive oil 2 shallots -finely chopped 1 free range egg yolk 4oz full fat soft cheese with herbs and

Recipe Supplied by: Durleighmarsh Farm Shop Ingredients White breadcrumbs sautéed in butter Hard-boiled free range egg-chopped Salt and Pepper Lots of Asparagus! Method Mix breadcrumbs, chopped egg and seasoning and pour over

Recipe Supplied by: Durleighmarsh Farm Shop Ingredients 2lb asparagus-trimmed 1/2 pint vegetable stock 2 tbsp olive oil 1 onion -chopped 6 tbsp jersey cream 2 egg yolks-beaten 6 tbsp sheep’s or Greek yogurt 1

Recipes Supplied by: Durleighmarsh Farm Shop Steam Trim off bottom half inch from stalks (save trimmings for soup) and stand asparagus bundle in water in a tall pan

Ingredients 800gms celeriac 400gms carrots 75gms butter Medium onion 1.5 litres stock Seasoning Method 1. Chop the Celeriac, carrots and onions. 2. Fry the vegetables in the butter but do not brown. 3. Cover with

Ingredients 6 ripe tomatoes, de-seeded and diced 2 onions, chopped 5 sprigs of thyme 1 tbsp red wine vinegar 3 tbsp olive oil Black pepper 3 medium mackerel Method 1.  Pre-heat the oven to

Ingredients 1lb of Chestnuts 12 large green Cabbage Leaves 2-3 Spring Onions or 1 shallot 1-2 cloves of Garlic A teaspoon of Chinese Five Spice 1 inch of Ginger Soy Sauce or

Ingredients 340g homemade lemon curd 300ml thick yoghurt or 300ml double cream Lemon zest Method 1. Gently stir lemon curd into yoghurt or whipped cream, leaving some yellow streaks. 2. Spoon