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…

HOMEMADE SPICY SAUSAGES 

To be honest this isn’t as difficult as you would imagine, there are some very good sausages out there, I’m a huge fan of Woodalls of Waberthwaite Cumberland sausage, but being able to make your own is a fantastic thing, you will need some sausage casings, natural or synthetic, I prefer natural but this is…

GLUTEN FREE CHOCOLATE BROWNIES 

This is such a simple recipe, and I’d put my money on that people won’t be able to tell the difference!  The recipe has come about purely through menu development for the restaurant, I’ve made a conscious decision to make the recipes gluten free, if only to prove that gluten free doesn’t have to mean…

SPICY CHICKPEA SCOTCH EGG 

Trust me these little things taste amazing, you can eat them hot or cold, great way of introducing the kids to different flavours,  This recipe came about because of our visit to the Rosehill Theatre by HRH The Prince of Wales, We presented him with a hamper which had all manner of tasty things in,…

CUMBRIAN MUTTON CUTLETS WITH TRUFFLE 

I’ve long been a fan of fantastic mutton, I describe this indulgent mutton recipe as “ridiculously over the top but well worth the effort”. I think I’ve been a little unfair really, why shouldn’t such a fantastic thing as mutton be accompanied by such extravagant ingredient such as Truffle?!! The truffle is optional but highly…