Recipes

With autumn fast approaching, Head Chef Martin Adams presents one of his favourite seasonal dishes that has become a firm favourite on the menu at Tudor Farmhouse Hotel in Clearwell, Forest of Dean. Bringing together all the flavours of the region the dish centres around rich pigeon breast combined with Wye Valley smoked bacon and …

VEGAN SULTANA AND ORANGE CAKE 225g diary free spread 225g caster sugar 275g self raising flour 2 level teaspoons baking powder 220g tofu blitzed 2 tablespoons soya milk 275g sultanas grated rind of two oranges juice of half an orange demerara sugar Pre-heat the oven to 180 degrees C. Grease and line a spring form …

Ingredients 200g dairy free spread 200g caster sugar 200g self raising flour 4 large eggs 75g chopped walnuts 1 ripe banana chopped 2 tablespoons coffee essence For the filling:- 75g dairy free spread 225g icing sugar 2 teaspoons milk 2 teaspoons coffee essence 8 walnuts halves to decorate Method Preheat oven to 180 degrees c. …

Ingredients: 2 apples (Golden Delicious ideally) 2 Handfuls mixed berries e.g. blueberries, blackberries, raspberries, strawberries (fresh or frozen) 2 tbsps natural yoghurt (use soya if vegan, or leave out altogether if you prefer and use a whole banana instead) ½ Fairtrade banana 1 tbsps mixed seeds (they usually come in a mixed bag containing sunflower, …

The jelly: 200g blackberries 100g caster sugar 20ml vodka 175ml water 2 gelatine leaves Soak the gelatine in cold water for 5 minutes. Drink the vodka whilst bringing the water, blackberries and sugar to the boil. Blitz. Put back into the pan, stir in the gelatine until dissolved, take off the heat, chuck in 20ml …