Pistachio Scones with Parma Ham, Mascarpone and Pesto
Published on May 14, 2015
When I was a kid, my mum used to knock up a great cottage pie and her secret ingredient was a little bit of curry powder. Topped off with cheesy mash and served with buttered peas, it’s my ultimate childhood memory. I admit this version is a bit fancier than Mum’s; it has two types of cooked beef to give it extra dimension and texture – long-winded, perhaps, but definitely worth the effort
Why not give your potato wedges a twist by coating them in Parmigiano Reggiano and rosemary for an indulgent summer snack?
A signature dish from David Ferguson, Executive Chef and Director of Ferguson’s Restaurant Rugby.
Ceviche of Salmon with Avocado, Green Chilli and Pink Grapefruit.
This is a brilliant dish and you’ll notice that there’s no additional fat needed – all the fat comes from the chorizo and the tomatoes make it lovely and juicy. Couldn’t be easier as it’s all made in one pan.