Recipes

Baily’s ‘Post Hunt Tea’ Bread Pudding Recipe

Posted on Friday, April 9, 2021
Written by: Peter Brook

This is one of our ‘go tos’ for post tea meets –its almost foolproof and it quickly revives both hunt staff and foot followers on the bleakest of days and uses up those odd bits of bread which seem to be present in any kitchen. NB It does work with fresh bread but stale is...

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Baked Apple with Ham and Cheese

Posted on Tuesday, November 10, 2020
Written by: Peter Brook

Serves 1 Ingredients 1 large cooking apple 1 tsp apricot chutney 30g smoked Applewood cheese, grated ½ slice ham, finely chopped Method Preheat oven to 180C Score the circumference of the apple with a sharp knife. Scoop out the core and a little of the flesh to make room for the filling Add 1 tsp...

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Baked Apple with Lemon, Raspberry and Basil

Posted on
Written by: Peter Brook

Serves 1 Ingredients 1 Bramley apple 60g raspberries 1 tsp caster sugar Sprig of basil leaves finely shredded 1 tsp lemon zest and juice 3 tbsp granola, to serve Greek yoghurt, to serve Method Preheat oven to 180C Score the circumference of the apple with a sharp knife. Scoop out the core and a little...

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Baked Apple with Saffron Honeyed Apricot

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Written by: Peter Brook

Serves 4 Ingredients 200g dried apricots 150ml apple juice 2 tbsp honey Pinch saffron threads 4 large cooking apples Greek yoghurt, to serve Flaked almonds, to serve Method Preheat oven to 180C Place the apricots, apple juice, honey and saffron in a small pan over medium heat and bring to the boil. Lower the heat...

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Crab Apple Whisky- Hip Flask Fuel

Posted on Tuesday, August 21, 2018
Written by: Peter Brook

About 750g crab apples 70cl whisky 5 tbsp honey or sugar 3 slices of fresh ginger 1 Wash and dry the Crab apples. Halve them and place in a 1-litre sterilised jar. Top up the jar with whisky as you go. Swirl in the honey or sugar. Tuck in your ginger slices or any other...

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Mrs Davies’ Winter Morning Warmers

Posted on Sunday, January 29, 2017
Written by: Peter Brook

INGREDIENTS:  (Serves four) 4 large eggs 4 rashers back bacon (smoked or unsmoked by preference) 1 small tin of plum tomatoes (or pre-chopped if you prefer) 4 small open cap mushrooms Grated Cheddar cheese Salt Ground Black Pepper METHOD: Drain the tomatoes well and dice into approx 1cm chunks; cut bacon into similar sized pieces;...

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Norfolk Nog

Posted on Friday, January 20, 2017
Written by: Peter Brook

Whisky from Norfolk ..Who knew? We have been a fan of the English Whisky Company’s products for some time and this concoction, first tried on a day with the Burton is totally unique to St. George’s Distillery. At 21% this is a very alcoholic cream and is best drunk in moderation. A very simple drink...

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Percy Special

Posted on Thursday, January 19, 2017
Written by: Peter Brook

The Percy Special is peculiar to the Borders and is popularly supposed to be the invention of the 10th Duke of Northumberland. It is an ideal drink to proof you against the climatic vagaries of the region. It is a simple mix of equal parts of  whisky and cherry brandy. The Duke is said to...

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