Did you Know; Food and Drink Recipes are a regular feature within Sussex Living Magazine

Kedgeree

Kedgeree

By Robert Hanson Kedgeree (or occasionally, if you must, kitcherie, kitchari, kedgaree, kidgeree or kitchiri) is thought to have originated with an Indian rice and…

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Crab, Saffron & Leek Quiche

Crab, Saffron & Leek Quiche

Ingredients: 225g readymade shortcrust pastry 100g leeks, outer leaves, bottoms and tops removed A pinch of saffron strands soaked in 1 tbsp warm water 15g…

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Lamb Shanks with Chorizo and Rosemary

Lamb Shanks with Chorizo and Rosemary

By Robert Hanson Serves 4 Ingredients: 4 lamb shanks 350ml/12fl oz Rioja 250ml/9fl oz balsamic vinegar 1 garlic bulb, unpeeled, cut in half horizontally 2…

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Crab, Chorizo & New Potato Hash

Crab, Chorizo & New Potato Hash

By Robert Hanson Serves 4 Ingredients: 100g fresh white crab pieces I small chorizo 5 small Jersey royal new potatoes 1 bunch of fresh dill…

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Watercress & Jersey Royal Soup

Watercress & Jersey Royal Soup

By Robert Hanson Serves 4  The watercress season runs from April until mid-November; the Jersey Royal season is April, May, and the first half of…

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Roast Asparagus

Roast Asparagus

By Robert Hanson My favourite way to prepare asparagus is to roast it, which seems to intensify the flavour. This is ridiculously easy to do:…

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Huntingdon Fried Scallops

Huntingdon Fried Scallops

By Robert Hanson Ingredients: 1 tbsp olive oil 1 lemon, juiced 1 tbsp chopped parsley 8-12 scallops 75g ham, very finely chopped 75g white breadcrumbs…

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