How to make: Seville orange marmalade
![](https://www.themomentmagazine.com/wp-content/uploads/2011/01/oranges_crop-300x150.jpg)
Now the evenings are drawing in and days are getting cold, bring a little sunshine indoors and put it...
Chef’s Special: Oundle Mill – Fishcakes
![](https://www.themomentmagazine.com/wp-content/uploads/2012/08/Oundle-mill-featured-300x150.jpg)
Serves 2 Ingredients 260g Diced Fish 100ml Milk 10g Flour 10g Butter Dill stalk Zest of 1 Lime 10g...
How to make: brown butter ice cream
![](https://www.themomentmagazine.com/wp-content/uploads/2012/07/Brown-Butter-Ice-Cream-300x150.jpg)
Makes about 3 cups / 750 ml Ingredients 1 cup / 250 ml Whole Milk 1 cup / 250...
How to make: pane di Genzano
![](https://www.themomentmagazine.com/wp-content/uploads/2012/12/Do-we-really-knead-bread-300x1431.jpg)
This is sensational bread. It originates from Genzano, a little town outside of Rome, and is made extra special...
How to make: rosemary focaccia
![](https://www.themomentmagazine.com/wp-content/uploads/2012/12/Rosemary-Focaccia-featured-300x150.jpg)
Makes one large loaf Ingredients 500 g strong white bread flour 1 x 7g sachet dried yeast 1 ½...
How to make: rye and walnut bread
![](https://www.themomentmagazine.com/wp-content/uploads/2012/12/Walnut-Bread-featured-300x150.jpg)
Making your own bread is so satisfying, and it really isn't difficult. Follow this yummy recipe to make a...
How to make: barmbrack
![](https://www.themomentmagazine.com/wp-content/uploads/2012/12/Barmback-featured-300x150.jpg)
Ingredients 475 g strong white flour 1 x 7 g sachet dried yeast (or 15 g fresh yeast) 275...
Chef’s Special: The Cherry House – Tournedos of British Beef Fillet with a Roquefort Cheese Soufflé
![](https://www.themomentmagazine.com/wp-content/uploads/2012/08/Cherry-House-Featured-300x150.jpg)
A luxurious, extravagant meal that will have friends and family a) drooling with anticipation and b) hugely impressed with...
Chef’s Special: The Exeter Arms – House Cured Duck Ham With Champagne Rhubarb
![](https://www.themomentmagazine.com/wp-content/uploads/2012/08/The-Exeter-arms-Featured-300x150.jpg)
Preparation time – 30 mins For best results curing process should be 48 hrs Serves 3 Cured duck 1...
Chef’s Special: The Wicked Witch – Rabbit and Pistachio Terrine
![](https://www.themomentmagazine.com/wp-content/uploads/2012/08/Wicked-Witch-featured-300x150.jpg)
An absolute show-stopper of a dish! It may take a bit of time, but will be well worth it...