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Chef's Table

A collection of recipe ideas and hacks from our chef friends from across the country. We hope to inspire, educate and challenge you to make the most of the fantastic ingredients we deliver to your door.

YORKSHIRE FORCED RHUBARB MOCKTAIL

YORKSHIRE FORCED RHUBARB MOCKTAIL WITH FRESH LIME, ROSEMARY AND TAME & WILD'S SPARKLING STRAWBERRY AND LIME FLOWER DRINK. Make the most of the wonderful Yorkshire forced rhubarb season with this deliciously refreshing mocktail using Tame & Wild's delicately flavoured sparkling...

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HAGGIS, NEEPS AND TATTIES

This is a recipe by Gary Townsend, head chef at One Devonshire Gardens, for Scotland‚Äôs National dish ‚Äď Haggis Neeps & Tatties. The 25th January is the day know to Scots as Burns Night, a day to celebrate the life of Robert (Rabbie) Burns, the national poet of Scotland.

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SEVILLE ORANGE MARMALADE

This classic home-made marmalade recipe from Lisa Goodwin-Allen, Executive Chef at the Michelin-starred Northcote restaurant, celebrates Seville oranges at their finest. The intensely sharp, bitter Seville oranges hold their own against the sweetness of the sugar - creating a fresh preserve unmatched in fragrance and flavour by any other, that can be enjoyed all year round.

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THIS WEEK'S BEST IN SEASON SELECTION - 18TH JANUARY

THIS WEEK'S BEST IN SEASON SELECTION Our Best in Season Selection, filled with 10 generous portions of our shining seasonal stars - a selection of the finest speciality, heritage and heirloom varieties of fruit and vegetables from our little black book...

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EQUIPMENT NEEDED AT HOME

MASTERCLASS EQUIPMENT NEED AT HOME  Please find below a list of equipment required for the Tim Allen Masterclass on Saturday 13th February. Electric whisk Tin foil  Greaseproof paper Elastic bands Confectioners thermometer *optional for making the peanut brittle, as Tim talks...

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