These delicious doughnut style treats, still popular at fairs and festivals in Jersey, are a time honoured recipe and well worth the calories!
Made famous in a Nursery Rhyme, nowadays most commonly cooked in the north-east of England, pease pudding is a dish that evolved from medieval pease pottage, In this article we show you how to make it yourself.
Add some history to your festivities with a glass of wassail punch.
Ormers are ‘quintessentially Guensey’ and have been eaten by the natives of these islands for centuries. Naturally enough therefore there are many ways to prepare and eat them. In this article we’ve resurrected a few of the more ancient recipes from bygone days.
If you’d like to make an alternative to Christmas pud, or maybe you don’t even like Christmas pudding at all, then why not make this panettone bread and butter pudding in its stead? In this article we look at one such recipe.
You’ve read the book … now eat the recipe !!
The waters around Guernsey are bursting with succulent sea food. None more so than Guernsey scallops. Try this mouth watering recipe with what I consider the king of all shellfish – Guernsey Scallops.
If ever summer sunshine could be bottled then it would be in the form of Cider. Dewy mornings, warm summer rain and lazy summer sunshine captured in golden ripening apples…scrummy. So what better than hot spiced cider to warm you and remind you of the half forgotten days of summer.
Here’s a mouthwatering local treat for you … Pan Fried Ormers in Beurre Marie and White Wine Sauce … exquisite !
The Christmas Pudding, that most lovely, in my opinion, of all the scrummy Yuletide fayre. In this article we look at that one of the most famous exponents of this dish, the Victorian cook Mr’s Beeton. Christmas Pud Origins Christmas pudding, or plum pudding or figgy pudding, is believed to originate from the medieval period (early 15th centuary probably) when plum pottage was served during festivities. Plum pottage was a meat...
It’s true that Dutch cuisine doesn’t rank highly in the list of popular or well-known international fare. But they have produced some surprisingly good old stodgy winter fayre. In this article we look at “class” of dishes simply called Stamppot (literally ‘Mash Pot’).
You can’t beat a good piece of local fish. Try out this local lovely … Guernsey Whiting pie.
A Guernsey Biscuit isn’t a biscuit at all … but a savory roll with a firm crust and fluffy soft centre.
Bring out your creative side – presentation is everything! …. Here’s a flexible and festive dish which can be used whenever
Guernsey Gâche (pronounced Gosh) is one of Guernsey’s definitive delicacies