Recipes | Savour Magazine Online
June 7, 2019

The Best Cuts of Steak and How to Serve Them

Gavin Swift is head chef at The Coach House – Middleton Lodge’s casual eating space – where steak is a firm favourite on the menu. Here, […]
June 5, 2019

Chocolate and Hazelnut Tart

“Also known as death by chocolate, this tart always reminds me of Ferrero Rocher. I love the simplicity of a tart where you can surprise people […]
June 4, 2019

Asparagus And Wild Garlic Soup

Asparagus and wild garlic soup by Richard Allen, executive chef at Rockliffe Hall’s Orangery restaurant.  Ingredients:  500g large leaf wild garlic A few sprouting leaves A […]
June 1, 2019

Apple Waffles – One Waffle, Lots of Topping

“Apple waffles with mineral-rich spelt flour are really easy to make and they are a great alternative to traditional waffle recipes. Our version is vegan and […]
May 29, 2019

Herb-Crusted Rack of Lamb with Sweet Potato

“This was the cut of meat I most wanted to learn how to cook when training. If you don’t want to do this yourself, your butcher […]
May 25, 2019

“Save A Banana” Pancakes with Wholemeal Spelt Flour and Walnuts

“Of all fruit, overripe bananas are the most likely to end up in the bin. This pancake recipe is great for exploiting the sweetness of fully […]
May 22, 2019

Fried Oysters with Harissa Mayonnaise

“The first time I had an oyster it was just down the hatch with no lemon or anything. It wasn’t the greatest way of introducing me […]
May 18, 2019

Rhubarb Tartlets with Crispy Almond Shortcrust and Coconut Yoghurt

“Rhubarb is one of the first indigenous “vegetables” that we particularly look forward to baking with after the long winter. In this recipe we combine a […]
May 15, 2019

Crab Linguine by Isaac Carew

“Crab is quite an underused ingredient. I think a lot of people try brown crab meat first and don’t like it, or find a whole crab […]