# Heat your oven to 180oC
# Heat up a heavy bottomed pan and add a drizzle of oil
# Season the trout fillets and place skin side down in the pan. Cook until the skin is crispy and golden brown. Turn the fillets over and squeeze the juice of half a lemon over it, add your tomatoes, butter, wine, capers and parsley and place in the oven for 4-5 mins.
# Take the fish out of the oven, place your watercress in the centre of the plate and place your fish on top. Add the tomatoes to the side of your plate and top the fish with sauce.
# Enjoy with a chilled glass of white wine.
# Peel the potatoes and cut into thin slices suitable for frying, salt lightly toss and leave allowing liquid to drain away.
# Finely chop garlic
# Slice spring onions
# Cut cod into roughly 10cm square pieces lightly coat with seasoned flour
# Take a heavy bottomed frying pan, pour 15cm of the oil into the pan and heat, and cook cod on a medium heat until golden in colour turning carefully ensuring the fish does not break.
# When cooked drain and place in a dish until ready to serve keeping it warm
# Shallow fry the potatoes until they begin to soften and turn golden. Remove from pan and leave to drain. Cook the potatoes in small batches to prevent them sticking.
# In a heavy bottomed pan add 1cm of extra virgin olive oil add finely chopped garlic and spring onions cook gently until softened add tinned tomatoes oregano and a good slug of white wine, season to taste.
# Place a ring on a plate and layer up the tomatoes and potatoes then place the fish on top remove the ring and decorate as you wish then serve
# Open the breasts with a little knife.
# Place the ricotta cheese, tomatoes, fresh basil, salt and pepper in a bowl and mix well.
# Place the mixture in the middle of the breasts and close them.
# Wrap the breasts in cling film tightly to form sausages.
# Cook in boiling water for 15-18 minutes or until cooked.
# Remove the cling film and seal the breasts in a pan with a knob of butter until golden brown.
# Leave aside and keep warm.
Sweet Potato Purée
# Place the diced potatoes in a pan with boiling salty water until tender.
# Drain and add into a food processor with melted butter, season to taste.
# Leave aside.
# Place the peeled cloves in olive oil and cook very slowly (without boiling) until tender.
# Once cooked, drain out the oil.
# Reheat the broad beans in a pan with a knob of butter, season to taste.
Red Wine Jus
# Reduce 1/2 cup of red wine with an Oxo cube dissolved in 1/2 cup of water until you like the taste.
# Thicken with a little corn flour mixed with cold water.
# Add whilst whisking to give it a LITTLE thickness.
# Place the puree in the middle of the plate.
# Slice the chicken into 4 or 5 slices.
# Spread the broad beans around the plate with garlic confit.
# Drizzle with red wine jus.
# Preheat the oven to 200ºC, gas mark 6.
# Mix the bread mix with 140ml warm water (or according to the pack instructions) and knead into a smooth dough. Allow to rest for 5 minutes. Knead again and roll out to a 28cm circle. Place on a lightly greased baking tray and cover with clingfilm. Leave in a warm place for 30-40 minutes.
# Spread the tomato puree over the pizza base and top with the tomatoes. Scatter over the mushrooms and cheese. Make 4 wells in the topping and crack in the eggs. Scatter over the bacon.
# Bake for 20 minutes until golden.
Here at the Feversham Arms Hotel & Verbena Spa, we love using local produce. As we are situated on the edge of the North Yorkshire Moors, what's local to us in the Autumn and Winter months is game.
This recipe gives a contemporary twist to a traditional rustic dish originating from Tuscany created to use up old bread. This dish complements wild rabbit perfectly but will also work with chicken, Guinea fowl or sword fish.
It's easy to prepare and uses many of the ingredients you would find at home, but offers a real wow factor when served at any dinner party or family gathering.
* Place the shallots, garlic and olive oil with a pinch of salt in a thick bottomed sauce pan and cook out very slowly (not even bubbling) for 40 minutes leave to one side. Drain off the oil when cool. You will need the oil later in the recipe.
* Using 100ml of the oil from the shallots cook the diced bread in a frying pan until golden brown drain off any excess oil place on kitchen paper and keep to one side.
* Reduce the cream by boiling in a large pan until half remains and add 50g of Parmesan cheese and a little white wine vinegar to taste.
(it is important to use the best vinegar available to you)
* A barbeque will work perfectly for the rabbit loins, alternatively fry the loins for 2-3 minutes in a hot pan and allow to rest.
* In a pan warm the cooked shallot & garlic with 2 tablespoons of the oil, add the diced calamari and cook until translucent (approximately 1 minute)
* Add the tomatoes and croutons then heat through.
* Finally add the basil and the remaining Parmesan, take off the heat and mix together.
* Re-heat the rabbit loins slice and serve on top of the panzanella in a warm bowl drizzle the Parmesan cream around and garnish with baby basil leaves.
Preheat oven to 175C. Lay the rabbit in a heavy baking dish with the mushrooms, chorizo, cinnamon, onion, garlic and bay leaves. Season, add the sherry and tomatoes, mix well, then drizzle with a little olive oil. Cook for 11/2 hours or until the meat feels soft and pulls away easily from the bone. Finish with a good scattering of parsley and serve with rice or mashed potatoes and greens..
Preheat the oven to 200ºC, gas mark 6.
Place the tomatoes on a large baking tray and toss in 1 tbsp oil and balsamic vinegar, season and bake for 20 minutes until soft.
Meanwhile, brush the bread with the remaining oil, place on a baking tray and add to the oven for the last 10-12 minutes of cooking.
Place the bacon under a preheated grill for 7-8 minutes then cut into thick slices. Mix with the tomatoes and use to top the toasted bread.
Serve topped with a poached egg and sprinkle with parsley.
Add chopped garlic to the bread for extra flavour for brunch. Any remaining bread can be made into breadcrumbs and frozen for use at a later date.
Dice the vegetables and add to a pan with a tablespoon of olive oil. Cook over a medium heat until the vegetables are turning golden. Add a tablespoon of tomato puree and some freshly chopped basil. Remove from the heat but keep warm.
Add the goat's cheese and cream to a saucepan. Cook over a low heat until the cheese is melted. Pass the mixture through a sieve. Put aside but keep hot.
Dust the trout fillets with flour seasoned with salt/pepper and pan fry with olive oil and butter. Turn the fillets half way through, allowing 3-4 minutes per side.
Assemble on warm plates. The trout looks superb laid on a bed of ratatouille
In a pan, bring the rice to the boil with the water and then simmer for 20 minutes until the rice is cooked al dente.
Meanwhile, zest the lemon and lime into a large bowl and add the juices from both. Finely chop the coriander, mint and parsley and add to the bowl. Peel and chop finely the onion, red pepper and tomatoes. Crumble in the feta cheese, season and stir in the olive oil.
Drain the rice and run under a cold tap to chill the rice but also to keep it crunchy. Add to the other ingredients, stir well and it's ready to serve!
Preheat your oven to 160 degrees
Season the chicken with salt and pepper and brown in a preheated casserole in a little olive oil. This will take around 5 minutes on each side to develop some colour. Remove to a plate and add the roughly diced onion, carrot and celery to the same pan. Cook for ten minutes stirring as the vegetables soften.
Add the garlic, chilli, smoked paprika, bay leaf and thyme and continue to cook briefly before adding the sausages. Cook over a medium heat allowing the sausages to flavour the vegetables. Add in the tomato purée and cook for a further 2 minutes, splash in the wine, allow to bubble briefly before adding the tomatoes, and a splash of water. Next return the chicken to the pan, stir to combine and place on a tight fitting lid.
Transfer to the preheated oven for 30 minutes, remove, add the butter beans and stir in, before replacing the casserole, this time without the lid, for a further twenty minutes.
At this stage reduce the sauce on the stove top if necessary, seasoning with salt and pepper to taste.
Stir in a handful of chopped flat leaf parsley and serve.