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2014 Create and Cook competition winning recipe by Alice Hyde from Sandown Bay Academy, Isle of Wight
An asparagus recipe with a hint of spice from Bengal Sage.
A simple asparagus recipe by Penny Ericson whose new book Meats, Eats, Drinks and Leaves (around Hampshire & the Isle of Wight) will be released in July.
A fabulous dish of glazed white and green asparagus with crispy parmesan tuile, sautéed organic mushroom, asparagus mousseline and mushroom foam from Cedric Coulant, Seasons Restaurant Chef, Four Seasons Hotel Hampshire
To celebrate British Food Fortnight we thought we'd dig out some old Hampshire recipes for inspiration.
A delicious summer risotto recipe celebrating National Asparagus Month from Jay McMillan, Head Chef at The Waggon and Horses, Lymington
Great British Menu winning main course dish from James Durrant at The Plough, Longparish
2014 Create and Cook competition winning recipe by Joe Doncaster from Sandown Bay Academy, Isle of Wight
Lovely, light recipe for spring using sweet and juicy Isle of Wight cocktail vine tomatoes
Pearl cous cous is also called ‘giant or Israeli cous cous’. It’s actually pasta and a wonderfully diverse alternative in salad or served as a hot side dish. For this simple salad you can use any veg or add a bit of feta or buffalo mozzarella.
An easy and colourful light lunch or supper from Isle of Wight Tomatoes
Hampshire based food blogger, Tim McMinn, shares his pumpkin soup recipe.
Try making this winning dessert created by Ryan from Bay House School.
Cook up one of the winning recipes from the 2016 Create and Cook Competition.
Phil Clark from Harvest Fine Foods has provided a delicous seasonal salad recipe highlighting British asparagus.
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