Stuart Churchill

Succulent and tender, very slow-roasted pork shoulder with a tangy, spiced fresh apple sauce which can be served two ways. As a traditional roast, sliced thickly   with gravy and vegetables accompanied by the apple sauce and crackling or serve hog roast-style with the meat shredded in a soft roll with a drizzle of the delicious cooking juices, a spoon of apple sauce and crackling on the side. Continue reading →

A deep quiche with a crisp, light pastry case and intensely flavoured hot-smoked salmon and fresh asparagus tips. Eat hot or cold with a green salad and new potatoes, perfect for a light lunch or entertaining. Continue reading →

A moist fruitcake baked with a layer of golden marzipan in the centre and finished with a toasted marzipan topping. The Simnel cake dates back to medieval times when traditionally it was baked as a gift for Mothering Sunday and following the rules of lent the cake was kept and not eaten until Easter. Continue reading →

Shrimps or prawns in a mildly spicy cream sauce topped with a bubbly cheesy crumb topping and served dusted with freshly chopped parsley. The stoneware ramekin dish is perfect for baking and serving individual hot appetizers. Continue reading →

Melted goats cheese encased in a sweet sticky onion topping and butter puff pastry base. This individual savoury twist on the well known sweet version makes an impressive stress free starter that even a novice cook will find easy.   For that finishing touch serve with a light green salad garnish and a drizzle of balsamic glaze. Continue reading →

Saffron cake is a well known Cornish treat traditionally baked for a special occasion; it is a dense textured fruited cake with a rich yellow colour. Excellent served for afternoon tea with some clotted cream. Continue reading →

Fresh crab is seasonally available in fresh fish shops and markets between late march and early October, ask the fishmonger to prepare it for you. Continue reading →

Simply grilled seafood with an extravagant buttery sauce is a perfect combination. Hollandaise may be a little more challenging for the novice cook but well worth the effort. Continue reading →

These wonderfully fishy fish cakes make a substantial main meal with two or for a light meal  just have one. Served with freshly pureed peas and an easy to make tartare sauce. Continue reading →

A cataplana takes its name from the Moorish designed copper domed dish it was originally cooked in. The dish was first introduced into the Algarve region of Southern Portugal way back in the 8th century. Continue reading →