Foodstyle Magazine - Winter 2016
Winter 2016 - In this Issue Venison pasta, Rustic soup, Lamb Ploughman/platter, Indian spuds
top quality prime meat cuts, in this case venison medallions (but any
prime cut works), this is a straight forward recipe. The hard yards go
into making the flavoursome sauce.
great bread and herb soup is inspired from a traditional Portuguese
recipe. We have used boiling chicken stock (instead of water) and added
chorizo sausage and prawns to lift this rustic soup into the 21st
Ploughman’s platter is one of the quintessential English pub lunch
that can be as simple as three ingredients (bread, cheese and pickle)
royal picnic. Inspired by this traditional, and flexible, recipe we
prime lamb platter.
Aloo chaat – fried spuds flavoured with spices – is a popular street food recipe in North India and Pakistan. Ours is a tarted up version using spuds marinated in spicy oil and served with yoghurt and tamarind chutney.
Catch your potatoes.