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recipes

In the kitchen with Emma Sims-Hilditch

Neptune’s creative founder relaxes by cooking healthy, vegetable-based recipes for friends and family. Here, Emma shares three of her favourite spring dishes for an informal supper party.

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recipes

In the kitchen with Hugo Guest: Seville orange marmalade

A cherished family recipe which produces about five kilos of marmalade, perfect for gifting to friends and family as a delicious sweet treat.   

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recipes

In the kitchen with Hugo Guest: Pistachio and olive oil cake

The combination of textures and flavours make for a delicious cake for special occasions. Recommended served sliced, along with a cup of tea.  

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recipes

In the kitchen with Hugo Guest: Courgette, ricotta and anchovy tart

Hugo Guest, chef and owner of award-winning guest house and restaurant Glebe House, loves this hugely adaptable recipe for lunches or family dinners.

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recipes

In the kitchen with Hugo Guest: A Special Spring Lunch

After working as a chef in London and Italy, Hugo Guest and his wife, Olive, returned to Glebe House, Hugo’s family home in Devon, in 2020 to run it as a restaurant and guest house. They built a ve...

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recipes

Apple, blackberry and cinnamon puff pastry tarts

A slightly different take on the classic apple pie. One that’s ready to be wrapped up and taken with you on an afternoon walk, whether you’re venturing out on a proper ramble or simply dashing to t...

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recipes

Smashed butternut, roasted garlic & pomegranate croutes

For those evenings when you just have a few friends popping by, when you need something bite-size to hand round at a get-together, or you’re looking for a recipe to serve as the prelude to the mai...

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recipes

Orange and ginger madeleines

It’s always good to have a little something on hand for when friends or family unexpectedly stop by � which seems to happen all the more in the bonhomie of the festive season. And even better when...

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recipes

Donal Skehan’s hosting menu

Orecchiette with Kale and Spicy Pangrattato Sometimes known as ‘poor man’s parmesan�, and sprinkled on many pasta dishes, pangrattato is Italian for fried breadcrumbs. In this recipe, the pangratt...

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recipes

Deliciously Ella’s Autumn Menu

Created and fine-tuned in her Henley studio kitchen, Ella Mill’s plant-based menu includes a slow roasted aubergine dish, a jewelled wild rice salad, and a plum, blackberry & maple crumble. All...

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recipes

Four recipes for a light summer’s supper

In the easy-to-follow recipes below � created by Sam Wylde, our go-to local chef of Sam’s Kitchen Deli in Frome � you’ll find four dishes that work beautifully together for lunch or a light supper.

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recipes

A make-ahead berry pavlova

When you’re playing host for a special occasion, it’s always a good idea to have a few recipes under your belt that you can make in advance so you’re not spending all your time in the kitchen the n...

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recipes

French toast with baked peaches and coconut cream

July’s arrival heralds the start of peach season. And while there’s nothing quite like a perfectly ripe, fresh peach straight from the fruit bowl (or, if you’re very lucky, the tree), a little hea...

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recipes

Spring feasting recipes: a trio of salads

Three colourful salads that celebrate spring’s produce. Perfect for partnering with a whole side of salmon for a spring get together.

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recipes

Lemon posset with honey oat crunch

A delightfully zesty lemon posset, each dusted with a handful of warm oat crunch. 

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Candied beetroot, apple & smoked trout salad with sherry vinegar & honey dressing

Try our easy to follow candied beetroot, apple & smoked trout salad with sherry vinegar & honey dressing. Fresh and delicious, using only the best ingredients.

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recipes

Charred fennel, samphire & beans with salsa verde

This divine warm butter bean and samphire salad is perfect when cooking for a crowd. The charred fennel adds a sweet and caramelised flavour.

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Asparagus and goats� cheese tart with wild garlic

This tart celebrates the British asparagus and wild garlic seasons, and is perfect for both picnics and garden lunches as it can be eaten hot or cold.

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