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Glentyan
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RECOMMENDATIONS
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Caramelised blood oranges with anise
Thomasina Miers prepares a colourful dessert that contrasts the tart sweetness of blood oranges with crisp, dark caramel
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Lamb’s tongue with cabbage and carrot salad
Matthew Fort presents an easy starter with a bit of a kick.
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Fried fish with cou-cou and okra dressing
Bring a spicy taste of the Caribbean to your table with comforting cornmeal mash and flavoursome fish from Patrick Williams
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Poulet forestière
Fanny Craddock’s classic chicken and mushroom casserole is enriched with cognac and double cream
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Lemon curd with drop scones
Glorious and easy to make, Rachel Allen's drop scones are best served warm with her creamy, zingy lemon curd
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Rooster Potato, Cheese and Bacon Pie
Andrew Fairlie makes a simple yet hearty snack worth coming home for…
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Lamb with a herb crust, alexander and white asparagus
Jun Tanaka’s winning combination of lamb with fresh herbs and vegetables makes a wonderful main course for a spring dinner
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Kiddley broth
A hearty vegetable and bacon soup that Stuart Hutchings cooks to warm him up in winter
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Baby squid with smoked garlic aioli
Ben Tish tops a salad of pretty marmonde tomatoes and lovage leaves with fried baby squid and a dollop of smoked garlic aioli
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Lotte a l'americaine
Sophie Grigson makes one of her mother's favourite dishes
