When guests have particularly enjoyed a dish, they often request its recipe. As I believe that recipes are for sharing and many have come from friends anyway, we’ve decided to add a few favourites to our website and will add more as the seasons come and go.
Please use them, enjoy the dishes and share them with your friends.
Apple and Rose Hip jelly is one of my oldest recipes, passed down from my Welsh cousin Rhoda. She also used the same recipe, replacing the rose hips with blackberries gathered from the hedgerow in the lane behind her house - intense blackberry flavour without any pips.
Mahi-e-mast-gerdu. Slightly adapted from a recipe from Saraban, by Greg and Lucy Malouf.
We serve this with what we call a Persian salad - salad greens, lots of fresh herbs including parsley, coriander, several sorts of mint, chives, basil if it’s in season and watercress if available.
A fantastic lamb recipe from George Biron at Sunnybrae, Birregurra. Make it in late spring/early summer
This recipe came from a friend and I’ve been making it for about 40 years because it’s very quick and much less fiddly than the recipes requiring the rind to be very finely shredded plus overnight soaking. It would never win a prize at a show but is very tasty.
The recipe works perfectly well if you use a large saucepan with a lid on and simply cook the oranges till they are soft.