All posts in January 2019

Baked Kent apples and rice pudding

It’s a very cold week in South London and western Kent. Why not eat a lovely heart warming dish that takes you half way back to home. 
This recipe is as simple as it gets. It’s mainly focused beautiful produce. We are using Kent grown organic apples and milk from a Sevenoaks farm. 
Keep it local. Keep it Kent. 

Serves 4

Market list

4 Kent apples

1200ml full fat milk

140g pudding rice

110g caster sugar 


Place apples into a pre heated oven at 180 degrees. Bake for 25 minutes. Place milk, rice and sugar in a pan and simmer until rice is cooked. Further cook thick and creamy. 
To serve, spoon rice into a bowl. Place one apple on each bowl and drizzle with honey. 

Beautiful broccoli, chicken and romesco

We love to be based on the borders of South London and Kent. 

We have immediate access to fantastic produce surrounding us. 

We try to buy our pork from a small farm in Sevenoaks and our vegetables from independent growers in Tunbridge Wells. 

As we cater for a vast amount of our clients in Sevenoaks and Tunbridge Wells, we feel it’s important to buy local also. 

This dish is a fantastic, healthy start to the year. The chicken is sourced from a local farm in Sevenoaks.

Serves 4

Market list 

350g tender stem broccoli 

8 chicken thighs boned

2 Ramiro peppers 

1 large garlic clove

2 tsp smoked paprika 

2 plum tomato’s 

6 tbs sherry vinegar 

150 ml extra virgin olive oil

6 tbs toasted flaked almonds

First char the skin of the peppers over a gas hob until blackened. Place in a bowl and cover to allow them to sweat. After 20 minutes scrap off all the black skin. 

Keep half a pepper back for slices. 

Add the peppers, garlic, tomato’s, paprika, sherry vinegar, almonds (keeping a few back for garnish)and oil to a blender and blend until smooth. 

Add the chicken to a cold frying pan, skin side down and place over a medium heat. Cook until the skin is crispy. Turn and finish cooking. 

Blanch the broccoli. 

To assemble the dish, randomly place the main ingredients on the plate and drizzle wither the dressing. Add the toasted nuts.

Braised pork belly and quick piccalilli vegetables

This is a great dish to chase away those rainy grey days. Keeping the veg whole and hot makes more for a wholesome meal. The pork is slowly braised and then crisped up in a frying pan to provide the best of both textures and taste. 

The pigs are all reared in a local Sevenoaks farm. The vegetables were grown on a allotment in Bromley. 

Local sourcing is very important to us and we try and buy local where we can. 

Serves 4

Market list

4 x 200g slices of pork belly each 

2 x carrots

4 x banana shallots

8 x baby cucumbers (just baton a large cucumber if unavailable)

Chicken stock

3 x tsp turmeric 

3 x tsp honey

3 x tbs cider vinegar

First place the pork belly in a large pan, that will allow the pork to sit in one layer and not overlap. Cover with water and bring to the boil. This helps remove any unwanted fats and salts (we will be using the braising liquor as a sauce so removing the impurities at this stage is essential) disregard the water and rinse pork under running cold water. 

Now add the stock to the pan and bring to a simmer and cook for 1 1/2 hours constantly checking the pork is covered with liquid. 

After the 1 1/2 hour simmering add the pealed carrots and Bannana shallots. Cook until tender. Remove pan from heat and allow all ingredients to rest in the liquor for 1/2 an hour. This allows the meat to relax and absorb the liquid into the muscle and not dry out. Keep the stock. 

Place a frying pan on a medium to high heat and pat dry the pork slices. Add belly to the pan and cook until caramelised on both sides. (Be carful as the belly will spit occasionally) 

Once caramelised set aside and keep warm until serving. 

Now half the carrots and shallots and cucumbers. Lightly fry in the same pan and then add two cups of cooking liquid with the turmeric, honey and vinegar. Reduce until all ingredients are glazed and the liquid has thickened slightly. 

Plate up as you wish and for an extra treat serve with a glass of hot cider. 

If you have taken the time to read this then please like and share. 

Happy cooking x