A chat with Sheila

Sheila is a  hard lady to pin down. Creating gorgeous desserts for out restaurant is no ten minute task ! I managed to have a chat with her whilst she was preparing today’s collection of sweet treats.

Sheila hardly ever stops !

HH  Hi Sheila, first of all,can you tell me how long you’ve worked a the Hundred House?

Sheila I’ve been here since the very start. We opened for business way back in 1985.

HH And did you always do desserts ?

Sheila No, I started off doing other bits and pieces, but I discovered I really love doing desserts. I started doing more and more, and now I’m the resident specialist !

HH What do you enjoy most about your job ?

Sheila I just love pleasing people.

HH If you had to choose, what would be your favourite dessert ?

Sheila There are so many, but if I had to pick one, it would be my double chocolate mousse.

HH Oh, that is a fabulous one.Thanks so much Sheila.

Well, the phrase short but sweet springs to mind. Sheila is a busy (and incredibly talented) lady. Luckily she manage to find time to dig out the recipe for her favourite double chocolate mousse. Enjoy !


Double Chocolate Mousse


175g  good quality White Chocolate

175g good quality dark chocolate

500ml double cream

2 leaves gelatine

2 whole eggs

2 egg yolks


First make the white chocolate mousse

Place 175g white chocolate in a steel bowl over steaming water and melt.

Whip 250ml double cream until thick.

Soak 1 leaf of gelatine in cold water for 1 minute.

Whip 1 egg and 1 egg yolk & ½ tbsp sugar over a steaming pan in to a sabayon.

Add gelatine to the sabayon and whisk until dissolved.

Fold the sabayon in to the chocolate, followed by the cream.

Place in to a piping bag and chill briefly.


Then repeat the process to  make another mousse using the dark chocolate


Pipe the dark chocolate mousse in to 1 inch dariole moulds. Fill 2/3 full.

Place the nozzle of the white chocolate mousse in to the centre of the dark chocolate & pipe enough to fill the mould.

Chill overnight. To remove the  dariole moulds place them under a warm tap and run a small knife round the top edgeTap out on to plate and garnish with seasonal fruit and edible flowers. 

The perfect end to a luscious lunch.

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Sheila’s puddings

Regular diners at the Hundred House will be familiar with the delightful desserts whipped up by Sheila. She has been part of the Hundred House since it opened, and it’s fair to say her creations are a mainstay of our menus.

I’m hoping to get some time to chat to Sheila later in the week, but in the meantime, here’s a recipe that makes the most of that delicious jam from our last post.

Squidgy,almondy jammy…..what’s not to love

Bakewell Tart


1lb soft butter
1lb Caster Sugar
8 eggs
14oz ground almonds mixed with 2oz Plain Flour
2 tsp almond essence
4oz Icing Sugar

Raspberry Jam


1)     Whisk caster sugar into butter until creamy

2)     Add 1 egg at a time and whisk into butter mix being careful not to split mix. After 4 eggs add ¼ of the almond flour mix

3)     Add the other 4 eggs one at a time and gently fold in the rest of the almond mix.


To make the tart-

1)     Line moulds or flan dish with sweet pastry and blind bake briefly.

2)     Spread base with raspberry jam then top with almond mix and bake for 15-25 minutes at 185°c

3)     Allow to cool then dress with icing sugar mixed to a light paste with water

Where’s my spoon ?

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Fabulous fruit

We’re at peak soft fruit scrumptiousness now. Strawberries and raspberries are nearing perfection, and we have blackberries and blueberries still to come, and gently ease us into autumn.

Ready for picking

So many possibilities. Although I might just snaffle a few now .

Obviously,(and somewhat bizarrely), it’s possible to get these goodies in December, but why would you want to? There is something so special about the fragrance and flavour, of these seasonal specialities, they seem to sum up British summer perfectly. Not only does it just feel right, (I’m thinking lazy afternoons in dappled sunshine, big bowls of fruit and cream. Tennis optional), it tastes right too. And of course, after the season is over, a perfect pot of jam proves a gorgeous memory, and a fabulous ingredient for your favourite dessert.

The perfect way to preserve summer.


Raspberry Jam is one of the easiest for the novice jam maker. If you’re lucky enough to find yourself with a home grown glut, or if your local farm shop has a few bargains, give this recipe a try. It’s a splendid summery memory for an autumn morning. Or  indeed a winter afternoon. Happy jamming, and check back soon for a gorgeous recipe that will showcase your new creation.

Rather Delicious Raspberry Jam

Before you start, make sure you have enough sterilised jars. This recipe makes 800g,  enough for 2-3 average size jars.


500g raspberries
400g jam sugar
Finely grated zest and juice 1 lemon


1. Put the raspberries in a large saucepan. Heat them gently, until they start to soften, and the juices start to run. Use the edge of a wooden spoon to break the raspberries up.

2. Stir in the sugar and lemon zest and juice. Heat gently until the sugar dissolves, stirring frequently.

2 Bring the mixture to the boil and boil for about 5-6 minutes until setting point is reached. See below for how to test for setting point.If necessary, boil the jam a little longer.

3. Ladle the jam into your sterilised jars,  cover with waxed discs and lids. Label and store for up to 12 months. Mine never lasts that long !

Cook’s tips

How to prepare and sterilise your jam jars

Soak off any old labels and wash thoroughly.

Sterilise  the jars by placing them in the oven at 140°C/120° fan/gas mark 2, for 20 minutes.

How to test for setting point

Once you think setting point has been reached remove the pan from the heat. Make sure you use your oven gloves ! Next, using a spoon, transfer some of the boiling preserve from the pan to a cold saucer or plate, which has been chilled in a fridge.

Allow the preserve to cool then push it using your forefinger. If the preserve has reached setting point then it will wrinkle. If you only see a few wrinkles appear then the setting point has not been reached. Return the pan to the heat and continue to boil for another 1-2 minutes and then repeat the testing process.

Prepare jam jars before you start making the jam. Soak off old labels and wash thoroughly. Sterilise by placing the clean jars in the oven at 150°C, gas mark 2, for 20 minutes.

With grateful thanks to Hannah Bufton for the smashing photos .


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What’s in the garden ?

Today it’s all about Rosemary. I think I’ve been inspired by my chat with Andy to find out a bit more about this gorgeously versatile Mediterranean herb.

Fragrant and feisty. This hardy herb is so easy to grow, and so useful in the kitchen.

Five facts about Rosemary

1.Wild Rosemary can be found on the cliff tops of Greece, France and Italy

2.Ancient Greeks believed that Rosemary could strengthen memory, a belief that persists today, with newspapers reporting record sales amongst keen students in 2016.

3.It is used in herbal medicine to cur baldness, toothache and headaches.

4. Rosemary is said to have been its name after a a story in which the Virgin Mary is said to have spread her blue cloak over a white-blossomed rosemary bush. When she removed it, the flowers had turned blue, which led to the shrub being know as  “Rose of Mary”.

5. Whilst it’s Mediterranean origins mean Rosemary is extremely drought resistant, careful watering is essential during the first year of growth, to allow the root system to mature.

Henry making sure the Rosemary supply doesn’t dry up !

We’re all familiar with Rosemary as part of our traditional roast dinner, but it has a host of other uses. Used creatively alongside unusual cuts, such as lamb belly it helps cut through the rich flavour of the lamb, giving a unique balance to the finished dish.  It also works in less traditional dishes, such as Moroccan braised lamb, combining complex layering of  Moroccan spices  and fragrant Rosemary gives an aromatic finesse, and showcases the marriage between Moorish and Mediterranean cuisine. One of my favourite ways to enjoy rosemary though is in a simple foccacia. For me it makes me think of long lazy lunches, holidays, and most importantly, sunshine.

Here’s the recipe, along with a photo of one I made earlier. I think it’s turned out quite well !

Fabulous Foccacia


1kg Bread Flour/Strong flour                        1tbsp Virgin Olive oil

250g Potato mashed                                     5 Red Onions

15g Yeast                                                     6 Cloves garlic

750ml Water                                                 2oz Rosemary leaves

15g Salt



  1. Dilute yeast to paste with some water.
  2. Place flour, potato & salt in bowl
  3. Pour in wet ingredients and beat with a wooden spoon
  4. Cover dough and place in a warm area to rise – approx 1 hr
  1. When double in volume pour onto well oiled tray
  2. Slice 5 red onions and 6 cloves of garlic, sweat with 2oz of Rosemary leaves until tender
  3. When dough on tray has risen to about 1 inch in height tuck onion mixture into dough, sprinkle with salt flakes
  4. Bake at 185oC for approx 40 minutes

Good enough to eat !



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A chat with Andy Nicholls

Food is the cornerstone of the Hundred House. Not just any food though. Creative, yet comforting, the Hundred House kitchen produces an astonishing number of plates each week, covering all types of dining, from a memorable wedding feast to stylish lunch dishes that break up the monotony of the working week. I’m sure you are all familiar with the smiling face of  Stuart Phillips, but I thought you might like to find out a bit more about the rest of the super talented kitchen team. Here’s a little bit about our Head Chef, Andy Nicholls.

Head Chef Andy Nicholls,preparing for another busy lunch service.

HH When did you start working at the Hundred House?

AN When I was nineteen. I’ve been here for seven years now.

HH Was this your first job then?

AN No, I dreamt of being in the RAF, but sadly an ankle injury put paid to that. At the time, I was working part time in a kitchen, one night the chef phoned in sick, and they asked if I would step up. I did and I loved it!

HH What training have you had?

AN I spent two years at Radbrook in Shrewsbury. Part of my final year was a placement here at the Hundred House.

HH  Part of making the food at Hundred House so good is giving our chefs the opportunity to experience working in other restaurants. Which ones have you been to recently?

AN I spent a week at The Bell in Essex. As well as being incredibly busy, it is renowned for outstanding food. I worked on most sections from sauces to meat. My first lunchtime shift we did 65 covers!

HH  Wow! That’s throwing you in at the deep end! Are there any places that stand out?

AN  Coast at Saundersfoot in Pembrokeshire is a stunning place. They share a lot of our values too, using loads of local produce, and having great food in a relaxed atmosphere. It wasn’t a busy time of year, but I had loads of opportunity to learn some new techniques.

HH  Ooh, that sounds exciting !

AN  It was. I learnt a lot about how to bring the best out of our ingredients. My favourites  were freeze drying, which intensifies flavour and  I learnt about making jellies to capture the essence of a particular ingredient, really make it sing as part of a dish. Lots of pastry techniques too, and I learnt how to make the perfect Crème Brulee. Steaming, instead of oven baking means it has the smoothest, silkiest texture you can imagine. Everyone should come and try it, they’ll be amazed at the difference it makes.

Divinely silky dish of  loveliness. My favourite way to round off a meal.

HH What is the best thing about working at the Hundred House?

AN  I love all the seasonal ingredients I can get from the garden. All the herbs from classic rosemary for lamb, to the zesty flavour of sorrel; it’s all there! I love how busy we are, and the buzz from that. My favourite thing though is creating new dishes.

HH  Are any of your creation on the menu now?

AN  Yes, at the moment there is Trio of Beetroot, which is Beetroot carpaccio, beetroot puree and pickled beetroot, paired beautifully with a goat’s cheese bonbon, and peppery rocket from the herb garden.  I’ve also done a new take on our Shropshire Lamb, using a roasted cutlet, braised belly and sautéed kidney, along with the sweetness of a roast onion puree and a tarragon caper jus.

Andy loves being able to choose from such range of fresh herbs in our gardens.

HH  That sounds amazing!

AN  It is. I love creating new dishes, I have so many ideas, I just need to find the time.

HH I’d better let you get back to it . Thank you for telling us a bit more about everything though. I can’t wait to try that lamb !

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Regular visitors to our Facebook page might remember our sunflower competition last year. Our lovely guests helped us raise two hundred and forty pounds for  The  Riding for the Disabled Association,  just by sponsoring a sunflower ! It was a tense time waiting to see who would be awarded the tasty prize of dinner for four, as well as the glory of having the tallest specimen if sunny loveliness.

Henry with last years contestants.

Henry with last years contestants.

The good news is, we’re doing it again! We have have planted out our seedlings this week, so keep your eyes peeled for our competition on Facebook.

So tall !

So tall !

If you fancy growing your own happy giants, then Libby has given us three key tips


As the name suggests, Sunflowers need sun, and lots of it. Choose the sunniest spot in your garden, a minimum of six to eight hours a day will help them reach their potential.


At the Hundred House, we plant our Sunflowers against the same wall each year. The wall gives them support, and keeps them sheltered, as well as absorbing the heat of the day to stimulate growth.They brighten the day of everyone who passes by!


Sunflowers are at their best by the end of July. We planted ours out on 23rd of May, which means they grow an incredible 8-12 feet in a few months. Hard working wonders of the plant world!

Morning !

Morning !

Sunflower Facts

  • Sunflower is the only flower with the word “flower” in its name.
  • Leaving the seed heads will attract a range of birds to your garden, and provide them with food when insects and grubs are scarce.
  • They can be converted to scrubbing heads; once the birds have snaffled the seeds, the empty seed head makes and excellent pot scrubber.
  • They were cultivated in the Americas as far back as 3000 B.C., and exported to  Europe by Spanish conquistadors in the sixteenth century.
  • In the language of flowers, Sunflowers stand for faith, loyalty and adoration. Doesn’t that work beautifully with our ethos here at the Hundred House?

Remember to follow us to have a chance of sponsoring your own piece of the Hundred House garden. And winning a delicious dinner!

Find out more about our charity RDA here http://www.rda.org.uk/

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A chat with Gardener Libby

Many people work to make the Hundred House a unique place to be. Over the next few weeks, I’ll be spending time getting to know them. I hope you’ll enjoy reading what I discover about  the people who make this such a special place to eat, and relax.

Dappled light highlights the blue and yellow planting scheme.

Dappled light highlights the blue and yellow planting scheme.

The gardens at the Hundred House are special. Thirty years of love and caring design have made a tranquil, beautiful environment. This same skilled design allows for productivity, which means we get to enjoy some of the freshest herbs and vegetables possible. It’s such a special space, you might imagine that their wonder is wrought through nothing but magic and dreaming.This is not so. A team of people work to sow, grow, snip and dig, with the goal of keeping our herb stocks full, and our gardens brimming with beauty.

To learn more about it all, I grabbed a coffee with our gardener Libby, to find out how she came to be part of the Hundred House, and what she loves about her role in the garden.

Persuading Libby to have her photograph taken was a challenge! She agreed, if I allowed the Lilies to take centre stage.

Persuading Libby to have her photograph taken was a challenge! She agreed,  but only if I allowed the Lilies to take centre stage.

HH How did you start working for the Hundred House?

Gardener Libby  I started thirty-one years ago. I was employed to help Sylvia, and did everything, from cleaning, to sanding down the tables for the bar. I remember my very first job was having to get all the salt rings from the woodwork on the bar tables!

HH Nowadays, you spend most of your time in the gardens. What sparked this interest?

Gardener Libby I love nature. I love all the things I see. I saw a black toad this morning! It is a special place, and I love to remember Sylvia whilst I’m working in the garden. My favourite place is the Herb Memorial Garden. At the right time of day, there is a certain slant of light through the trees, which I love. 

HH Do you prefer to be in the background?

Gardener Libby  Very much! I love doing the early morning clean, organising the housekeeping team, tending the garden and feeding Donk the donkey and Henry’s dogs.

HH How much has it changed ?

Gardener Libby I remember the Hundred House before the Phillips family came. It was like a working men’s club; cigarettes, beer, darts and dominoes. On Friday afternoons they used to set up a doctor’s surgery for the locals!

HH What is your favourite thing about the Hundred House ?

Gardener Libby My favourite thing is the picture that Sylvia made. It hangs in the bar, and is beautiful. 

Sylvia's picture will soon be joined by work from other local artists.

Sylvia’s picture will soon be joined by work from other local artists, for you to enjoy on your next visit.

It’s fair to say the Hundred House has changed a lot since those days. The loveliest thing about talking to Libby is the obvious love she has for her job, the Phillips family, and the magical gardens. I’m looking forward to getting regular updates from her about the day to day changes, and seeing what she thinks about our new eating space The Garden Room.

I’ll leave the last words to Libby, in the form of a poem she wrote for the time capsule we created when we restored the barn.

A poem to make you smile by Gardener Libby

I am a little Ray of sunshine

Getting all the weeds

Keeping people happy

Tending to their needs


I love the early mornings

When I have to clean

Listening to the songbirds

Whilst doing the latrines



Winters very different

Oh that dam alarm

Dark and creepy, eerie noises

Power don’t go off

Log fires burning

Empty ashes, careful their still hot!


I polish, sweep, hoover, dust

I love to scrub the yard,

First impressions are a must so scrub Libby very hard!


Into the Donkey stable I go

Sunshine, freezing, hail or snow

Toast for breakfast, hay and straw

Where’s the nuts? Just a little more


Take out the muck, sweep them clean

And spray for fleas, they’re real mean


Pick the herbs, fresh and quick

Before they drop and look real sick

Rosemary’s good, not into the wood, bay lasts long time

Some fever few flowers Anise, Mint and Thyme,

Stand back and look, yes, they are fine


Check on the girls, beavering about no time to chat just give them a shout.

Check they’re ok, no moans or groans or worries

Now, hoover the office, empty the bin, mind the computer! That’s plugged in


Pick the beans, tomatoes, cucumbers

Feed the birds whilst summer slumbers

Fleece up all the tender flowers from cold, stormy winter showers


Blue cloths, oven cloths all mixed up

Sort them all out, yuk!

Over to Yew Tree to get them washed, then into the dryer, it never stops!


Just a few of my daily tasks, to keep me employed is all I ask.


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What’s in the garden ?

Flaming June got off to a rather damp-squib like start,  but the rain has been very welcome in the garden. Combine that with glorious sunshine we’ve just had , and it’s fair to say everything in  our garden is  rosey !

So, what’s new  in the garden? Well, the forget-me-nots have been taken out (they self-seed, so they’ll  be just as beautiful again next year), and replaced with Jacob’s Ladder, and Marigolds. Marigolds are a fabulous companion plant. Their scent confuses the beetles and whitefly, and they enhance the growth of basil, courgettes and squash. Add to that the fact that they’re incredibly pretty, and they make the perfect edging for the herb garden.

Happy bedfellows. Marigolds distract pests and help other plants grow!

Happy bedfellows. Marigolds distract pests and help other plants grow!

We also use nasturtium as a companion for our brassicas, cabbage white butterflies love  to eat them, almost as much as they love cabbage. Planting a few rows of Nasturtium as a sacrificial plant means the brassicas have a chance of making it to our kitchen, and to your plate!

Nasturtium seedlings will soon be protecting our Brassicas !

Nasturtium seedlings will soon be protecting our Brassicas .

The flower garden is bursting with colour, red from the poppies, rich blue irises, a plethora of bedding and so many roses Libby can’t count them all. It’s a fabulous time to be here.

Geraniums are just some of the bedding that brightens every nook and cranny of the garden.

Geraniums are just some of the bedding that brightens every nook and cranny of the garden.

Stately Irises dot the borders.

Stately Irises dot the borders.


Peonies are the star of the garden in June

Peonies are the star of the garden in June

Of course, June has an abundance of weddings, and our gardens provide some of the table centre pieces. This week the centre pieces have included viola, chives, lemon balm and elderflowers. Almost good enough to eat!

Chive flowers; gorgeous to see,and to savour.

Chive flowers; gorgeous to see,and to savour.

From Herb Garden to House.

From Herb Garden to House.

I’ve really noticed the birdsong this week, it’s always beautiful, but the blackbird has been particularly exuberant this week! I think he’s warning off the woodpeckers.

Can you imagine a more perfect spot ?

Can you imagine a more perfect spot ?

The sight of Donk the donkey grazing, and Henry’s dogs lazing has made me quite sleepy…….it might be time for a nice relaxing G&T amongst the flowers I think.

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Changing Rooms!

Sometimes you just HAVE to buy something, even when you don’t need it! For me it’s “another” flower vase slightly different from all the others! For Stuart it was a tonne (literally!) of centurys old oak!

He spotted these mighty beasts about 3 years ago at Rennew, in nearby Grindle and instantly fell in love with the character and beauty of the grain. He didn’t know what he would use them for, or when, but he felt compelled to make that purchase!At Rennew

Rough & ready pile of wood, how they sat for 3 years until there moment to shine was created!

Fast forward 3 years. We now have plans to transform the Brasserie to The Garden Room. Food and garden artwork from Sylvia Phillips collection will adorn the walls, rehung by the fabulous Mary Elliot, owner of Twenty Twenty Art Gallery in Much Wenlock. Henry & Denise our Gardener are transforming a messy cupboard in to a living wall. There will be lots of little touches to lighten and freshen it up.

But the table weren’t fitting the bill at all, with lovely sewing machine bases but dull and slightly too small tops Then Stuart remembered his pile of oak – still sitting at Rennew.

He hot footed it down to see Graham Manton, Estate Manager for Apley, who very handily happen to have a saw mill in the village, about 300 yards away from The Hundred House! It was agreed that they could indeed divide these HUGE beams into 1 1/2 inch thick planks and the next call was to Joiner Extraordinaire – Matt Allen.

Matt’s been responsible for several Hundred House projects and it was whilst creating the panelled library in Henrys Cottage, he found true love with our Hotel Manager at the time – Netty. After a break away Netty is back at the helm 3 nights a week and Matt has been given the task of making this beautiful wood in to beautiful tables!

So the journey ensues to Apley Mill Sawmill man, Alan must of thought we were mad!


“You’re having a laugh aren’t you Stuart? That thing through the Mill?!”

They had to be jet washed to try and remove some of the dirt and grit before going through the Saw,

Hosing Down!

 Super Simon & Valdek blasting the beams

Going through - retouhced

Then the moment of truth – can it be done?

After plaining

Well, the sides came off –  now looking a lot better than “old swampy”!

Alan I’m sure cursed more than once whilst pushing these through “they’ve been an absolute swine – God knows how old they are, it’s some of the hardest wood I’ve ever come across and I’ve gone through 4 blades already, we’ve had to order more!”

cut plankHooray! Here’s the “unfinished – finished article” – well done Alan, we knew you could do it!

Still plenty of work to do on them before you’re eating Shropshire’s finest steaks off them – but certainly a very good start!

These are by no means going to be low-cost tables – but they will be strikingly handsome and who knows, around for another few hundred years yet!


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Asparagus,asparagus, asparagus.

To me, there is nothing that says British summer more clearly than Asparagus. I imagine it says it in a rather nice, Joanna Lumley type accent too. It’s hard to describe the flavour; fresh, grassy, a faint hint of lemon, and then something that is uniquely Asparagus. I must confess I am a little in love with this little green spear of goodness.



The asparagus you can experience at the Hundred House has an excellent pedigree, having been grown on Lodge Farm, part of the beautiful Dudmaston Estate, a mere five miles from the Hundred House. Like most of our suppliers, they are a family business, and specialists in what they do. Is it any wonder their produce tastes so wonderful? Add in the bittersweet brevity of the season, and you truly have a dish for a king. And a queen, of course.




Five facts about Asparagus

  1. It can protect your liver. The minerals and amino acids actually help to breakdown alcohol, giving you liver an easier time. Perfect for the start of a long,lazy lunch.
  2. It’s packed with antioxidants, so it can help you retain your youthful good looks.
  3. The official season is from 23rd April to 24th June; it goes past it’s best in heat of summer. Don’t be fooled by unseasonal imitations !
  4. It can be green, purple or white, all with subtly different flavours
  5. It is one of the loveliest things you can eat. *

*this may not strictly be a fact. But it is a jolly nice thing.

And finally (although I could write for days about this little green wonder), a stunner of a recipe, from the Hundred House kitchen

Mezze of Lodge Farm Grilled Asparagus, Beetroot Borrani, with Feta, pickled garlic and Olives



We buy our Asparagus from Caroline Lees of Lodge Farm in Quatt .It is normally available Mid-April to mid-June. For this recipe take 8 or so sprigs of Spruce Asparagus, rub with Olive Oil, Salt & Pepper & lemon juice. Drop on to a red hot grill, cook for 2-3 minutes,until lightly charred,then cool quickly to retain the beautiful green colour. Serve with fresh sorrel, land cress, Falafel, Feta, Olives & Beetroot Boriani and grilled Flat breads.


To make Beetroot Borani (serves 4)

4 Medium raw bunched beetroot (about 700g)

1 x small clove garlic, crushed to paste using salt

4 tbsp extra virgin olive oil

4 tbsp strained Greek Yogurt

2 tbsp Good quality aged red wine vinegar & pinch of sugar

50g Feta, crumbled

Wash beetroot (don’t peel), put in pan, cover with water and bring to the boil. Cook until tender (top up water if required, when ready a knife should go through easily, approx 40 minutes). Drain & cool then blend in food processor (if you prefer texture don’t over blend).

Transfer in to a bowl, add garlic, yogurt, vinegar & pinch salt – mix.

Check seasoning and enjoy!



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