PRESSING OF CUMBRIAN LAMB SHOULDER 

Slow cooking/braising meat isn’t rocket science. I can’t even claim that this is my own recipe, in fact I pinched it from an old boss of mine He would take the very best shoulder of lamb, and simply braise it on the stove top with herbs, wine and mirepoix, shredding the lamb once cooked and then…

GLUTEN FREE BANANA LOAF 

Now, how many of us buy bananas, never eat them before they start to go that unappetising brown colour, and throw them in the bin??  Well here’s a recipe that you can use up those offending bananas! And once you’ve made it, I’ll guarantee that you’ll buy bananas just to go brown to make it!! …

CUMBRIAN LAMB WITH PEAS AND FAVA BEANS 

This is I suppose a stew, not quite what you would imagine eating in the summer time,  but the addition of white wine and great tasting peas and fava beans really makes  this a lovely summer dish  This recipe will easily feed four people  SHOPPING LIST  1 Good knob of butter 1 good splash of…

Herdwick Lamb and Blackpudding 

Two of my favourite things, the recipe is really easy, I have seen them ready made in some good butchers shops, but you can easily make your own  If you don’t want to bone out the lamb racks yourself, speak nicely to your butcher he’ll happily do it for you  SHOPPING LIST  Salt & freshly…

EASY CINNAMON CHURRO RECIPE 

This is a recipe that we’ve been playing around with for a couple of weeks for the restaurant, we’ve played with doughnut recipes of every conceivable method, as is usual trying to complicate things like we chefs do! Until I was reminded of these simple, but absolutely tasty, not for the diet conscious, sugar coated…

CROQUEMBOUCHE

Now I haven’t made one of these beautiful custard filled choux pastry pyramids for……….. well a long time, but I’m rather proud to have been asked to make one for two wonderful people and dear friends, John and Bev for their Wedding Anniversary Celebration Party, the Croquembouche is a fantastic impressive party piece, don’t be…

thegreenroom Taste of the Solway Fish Pie 

This is one of the dishes that I’ve been testing for the menu for thegreenroom restaurant at Rosehill Theatre, the recipe is totally luxurious, using the absolute best quality seafood available to me along the solway coast, and I think you’re going to love it!  THIS RECIPE WILL SERVE 4 PEOPLE  SHOPPING LIST  FOR THE…

PULLED CUMBRIAN SMOKED BRISKET

This a recipe we’ve been working on for the restaurant bar menu, something a bit different to the usual pulled pork, which seems to have been done to death, if you don’t want to make your own BBQ sauce, you can buy it, but this is so easy that you may as well make your…

CUSTARD TART 

Who doesn’t love a custard tart? There’s something rather nice about that “just set” cold custard with a hint of nutmeg running through it!  I’ve been asked ” how will I know when my tart has set?”  My answer is, when you gently shake your tart, and you see a gentle wobble, your tart is…

TURBOT WITH CURLY KALE AND SEA TROUT GRAVADLAX SAUCE 

I love turbot, in my opinion one of the best fish, it is rather expensive, in recent years turbot has been farmed quite successfully, bringing the price down a little, you could use halibut, cod or another one of my favourite fish Hake  I’m also a huge fan of curly kale, it was only ever…

GLUTEN FREE STEAMED LEEK AND CUMBRIAN CHEDDAR CHEESE PUDDING 

I’ve made a conscious effort to try whenever possible to make our dishes at the Rosehill Theatre Restaurant Gluten free, it really isn’t as difficult as you’d imagine, this recipe is reasonably simple, with just a few ingredients, you can if you want add other things to it, mushrooms, peppers etc  This recipe is absolutely…

PIGEON FAGGOTS WITH RICH PIGEON REDUCTION 

Traditionally the faggot would have been a way of using up bits of offal from pigs, sheep and cattle, a sort of warm pate, and they’d be wrapped in caul fat to keep them bound together,  This recipe has come about because of a couple of reasons, one being a chat I’ve had with a…