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Pam Lloyd PR Celery & Radish Recipes (24th July 2017)

Slow cooked brisket of beef

What could be easier than melt in the mouth beef that you have let cook slowly all afternoon? Here celery, shallots and carrots form the basis of a rich and flavourful gravy.

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Chicken stew leeks/chantenay

Chicken stew leeks/chantenay

As the nights draw in and the temperature drops there are few more heartier meals than a stew to warm you up and leave you feeling satisfied. This recipe uses chicken thighs, leeks and also Chantenay carrots.

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Warm up with a comforting crumble

Warm up with a comforting crumble

This lovely, comforting crumble is given some extra zing and a delicate touch of cardamom from Belvoir’s Rhubarb & Apple Pressé. The sweet-sour astringency of the rhubarb is the perfect foil to the buttery crumble topping

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Pam Lloyd PR Radish Recipes (7th December 2010)

Spiced radishes & pumpkin

The radish is a popular vegetable in India, particularly in the North where it grows abundantly, appearing in many different dishes such as sambar (a vegetable stew) and radish paranthas (an Indian flatbread). In this flavoursome dish, the radishes are stir fried in a heady mix of herbs and spices, while the sweet taste of the squash offers a delicious contrast to the radishes’ peppery bite.

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Chantenay Toad in the Hole

Chantenay Toad in the Hole

Here’s a wonderful warming dish to serve up for Halloween. The trick to getting the batter to rise perfectly around the succulent Chantenay carrots and plump sausages in to get the overn to the right heat.

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