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Look Out! – Lockdown Recipes!

Calling all  …….  send us your recipes!

30 April

Many thanks The Swan – three fantastic recipes:

Smoked bacon & mushroom carbonara

Need some nice food in a hurry? Well, most of us aren’t short of time in ‘lockdown mode’. But it’s amazing how you can drift through the day now, seemingly achieving very little and still forgetting someone needs to be fed. So here’s the perfect recipe for a last-minute dash to the kitchen. And if you get it right, it looks like you planned it all along! So from Tom Blake, Exec Chef and all-round Stay Original Foodmaster Overlord –

Smoked bacon & mushroom carbonara

Here’s a super quick and easy dinner. You can leave out the garlic & parsley and use wild garlic instead if you like.

Makes enough for 1

90g dried pasta. (Whatever you have)
1 rasher of smoked bacon sliced
Half a small clove of garlic grated
1 portobello mushroom or a few chestnut mushrooms sliced
1 egg yolk
30g Parmesan grated
A couple of sprigs of fresh parsley
A little olive oil to fry

Bring a pan of water to the boil ready to cook the pasta.
Cook the pasta. It normally takes 10 minutes.

Mix the egg yolk with the grated Parmesan and chopped parsley.

Whilst the pasta is cooking, In a hot pan fry the garlic, bacon & mushroom in the olive oil until the bacon is golden and slightly crisp.

When the pasta is cooked drain all the water except about 4tbs

Put the pasta and the remaining water back in the pan on low heat.

Add the cooked bacon & mushrooms to the pasta and stir.

Now add the egg yolk & Parmesan and stir until smooth. If the sauce cooks too thick just add a little extra boiling water straight from the kettle.

Season with salt & black pepper.

28 April

Image may contain: food Image may contain: dessert and food

Jack Stoodley has been cooking at Stay Original almost as long as Tom. He has led the teams at The White Hart, The Swan, The Grosvenor Arms and now at Timbrell’s Yard. Despite his tidy waistline, Jack has always had a sweet tooth. Time for his Pavlova recipe!

With the weather so nice, we’re all enjoying more BBQ’s than ever. (If you can get the coal)
This is a great dessert to follow any BBQ

It’s unashamedly full of sugar but that’s the least of our problems. It’s a great one to make with the kids as they can get involved with the whipping and holding the cream over your head.


6 egg whites
300grams caster sugar
100grams raspberry’s
100grams strawberry’s
2 tbsp sugar
300ml double cream
1tsp vanilla extract
100ml yoghurt (anything you have, I used lemon curd yoghurt)

1) Preheat oven to 130 degrees

2) Whip the egg whites adding the sugar one tablespoon at a time till firm and glossy. Use an electric mixer if you have one. You know it’s ready when you can hold it over your head without it dripping ?

3) Line baking tray with baking parchment and divide meringue mixture evenly between them and shape each blob into a circle. You don’t need to be neat about it.

4)Put both trays into the oven and bake for 1 hour until the meringues look slightly golden and are fluffy in the middle.

5)Halve or quarter the large strawberries and leave the smaller one’s whole. Mix them with the raspberries add 2 tbsp of sugar cover and put in the fridge.

6)Whip the cream until it forms soft peaks, then stir in the yoghurt. Add the vanilla extract and fold it into the creamy mixture.

7) Spoon half the cream mixture on top of one of the meringue halves and smooth it out. Sprinkle half of your berries evenly around the cream mixture. Place the other meringue on top and press down gently to stick them together.
Spread the remaining cream mixture over the top layer and sprinkle the remaining berries on top and spoon the liquid of the fruit all over and enjoy.

25 April

Goat cheese, Asparagus & Piccolo tomato tart

Sam, Head Chef at The Swan has a great lockdown recipe for you:

Goat cheese, Asparagus & Piccolo tomato tart

I love making shortcrust pastry, it’s great to get the kids involved, let them play with the offcuts, whilst learning about vegetables and ingredients. Also, make your own pastry, we’ve got time!


300g plain flour
150g salted butter
80g Cold water
Large pinch of salt

125g Mature cheddar
125g Goat cheese
4 Large organic eggs
100g English asparagus
80g Piccolo tomatoes
1tsp Wholegrain mustard
50ml Whole milk
Fresh basil leaves
Large pinch of salt
Good olive oil

Sift flour then rub butter and flour together to form a breadcrumb consistency. Add cold water and bring the mixture together to form a dough. Shape into a ball, dust with flour, wrap with parchment and rest in the fridge for 40 mins.

Tart base:
Take the pastry from the fridge, dust your work surface and roll out your pastry to 3mm round circle. Use your rolling pin to pick up your pastry and lay over your buttered and floured 9inch tart tin. Gently press into the tin with the tip of your fingers, be careful not to tare it. Trim your pastry leaving 20mm overlap and gently tuck it in against the outside of the tin. Prick all over with a fork and line with parchment. Fill with baking beans or whatever you can find ready to blind bake. Bake 190C for 20 min then take out parchment and beans and turn down to 160 for 15 minutes.
Cool for 10 minutes

For the filling
Mix the eggs, milk, mustard together and whisk, then add your grated cheddar, goats cheese and salt. Slice the asparagus lengthways and blanch in boiling water for 30 sec. Refresh into cold water then dry on kitchen paper. Slice the tomatoes in half and pick the basil leaves. Lay half of the asparagus in the bottom of the tart case then top with the cheese and egg mix. Next top the tart with the rest of the asparagus, tomatoes and basil leaves. Drizzle with olive oil then bake for 30-40 mins on 180

The Swan Wedmore     22 hrs

Maple and walnut Bread & Butter pudding

When he’s at home (and he is at home a lot at the moment…), this is one of his favourites  (Joe is our Head Chef at our sister restaurant -The White Hart):

Maple and walnut Bread & Butter pudding

250ml Double Cream
200ml Whole Milk
1tspn Vanilla essence
75g Butter (+ extra)
350g White Bread
150g Roughly chopped Walnuts
4 Eggs
200g Soft Light brown Sugar (+ extra)
100ml Maple syrup
150g Sultanas

Put the butter, milk, cream and vanilla into a saucepan and bring to the boil.

Whisk the eggs, sugar and maple syrup until it turns pale.

Grease the baking dish with a generous amount of butter.
Remove the crusts from the bread and roughly tear up the bread.

Pour the cream mix into the egg mixture and whisk well. Add the bread to the custard mix.

Layout 1/3 of your bread mix onto the bottom of the dish and sprinkle half of your sultanas and walnuts over the top, repeat this process again, then put the last 1/3 of bread mix on top.
Leave this dish in the fridge for 2 hours (the longer the better, I leave mine overnight!)

Preheat the oven to 180c, sprinkle some extra brown sugar over the top of the pudding, put in the centre of the oven for 35-45 minutes. It should be golden all over, the sugar on top giving it a nice crunch, but still slightly soft in the centre.

Happy eating & let me know if you like it!☺️

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