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Vanilla panna cotta with passionfruit and mandarin

17/5/2022

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By Pip Sibley

CITRUS fruits are the jewels of winter and by happy coincidence passionfruit are in season now too! I grew up with a passion fruit vine in the back yard and as a result baulk at the price they go for. You’ll notice, though, the wrinkly sad little fruits have become smooth and purple and enticingly heavy.
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Mandarins too are ready to go and such variety! I use afourer or honey murcott rather than the baggy skinned imperial (a better choice if using the zest) as their juice is richer in colour and yield. To those lucky people who HAVE passion fruit growing and have surplus … get in touch and I’ll make it worth your while!


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Brambling on

25/3/2022

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By Phillipa Sibley
 
I LOVE visiting “the Thagg” around this time of year. Not the least as there are family birthdays to celebrate! The weather becomes comfortably milder, the magpies better mannered and the brambles ripen! Plums are also abundant and if not kindly proffered by locals, they are always hanging over a fence here and there.
 
I eat with my eyes and this classically inspired take on an old favourite is indeed a spectacle.


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Tomato Focaccia

23/2/2022

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By Pip Sibley
 
MANY years ago, I was lucky to work with a fantastic Italian chef, Rita. She showed me how to make “focaccia di Puglia” a flat bread enriched with cooked potato. The addition of the spud  gave it a light, almost crumpet-like texture.
 
I’ve made many versions, but this tomato studded one is my favourite! Choose the best and ripest tomatoes you can find (home grown and straight from the bush if you are lucky enough).

​Fresh herbs such as basil, rosemary or thyme are great too …
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