How to make: Seville orange marmalade
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
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
Makes about 3 cups / 750 ml Ingredients 1 cup / 250 ml Whole Milk 1 cup / 250...
How to make: pane di Genzano
This is sensational bread. It originates from Genzano, a little town outside of Rome, and is made extra special...
How to make: rosemary focaccia
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
Making your own bread is so satisfying, and it really isn't difficult. Follow this yummy recipe to make a...
How to make: barmbrack
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
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
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
An absolute show-stopper of a dish! It may take a bit of time, but will be well worth it...
Don't Miss!
-
Community
Station Quarter: Access All Areas
-
Business
Help to Grow Management Programme
-
Heritage & Culture
The Bourne Identity
-
Heritage & Culture
When Peterborough’s Past Won’t Lie...
-
Free Time
It’s time for some proper Ghost...
-
Business
Our businesses are Peterborough Positive
-
Education
University Centre Peterborough launches...
-
Lifestyle
Are Smartphones Rewiring Childhood?
