Jerusalem artichokes with chestnuts, kale and gherkin
Rich and nutty in flavour Jerusalem artichokes make the perfect accompaniment to chestnuts and kale, in this delicious, satisfying dish.
Spiced Tempeh with a kale & roasted chickpea salad and a coriander & ginger dressing
Tempeh has a mild, nutty flavour, adding soy and sweet chilli gives it an amazing taste. Add this to a
New Year, New Job
Along with the midnight chimes on NYE comes the inevitable New Year’s Resolution list, as we look to the changes
Make 2020 the year you tackle food waste
Make tackling food waste your new year’s resolution and bask in the glow of saving money, saving food and doing
Dressed cos leaf, almond, radish and sunflower seed salad
Bursting with colour and taste, this salad from our Vitality range is easy to make and delicious. Method First make
Cucumber, celery, lime and kale juice
Loaded with fabulous, fresh ingredients, this cucumber, celery, lime and kale juice, from our Vitality range, is a tasty way
A year of growth and lovely new members of the #bmFamily💜💚
Well there goes another year – taking us into our 20th year of life at bartlett mitchell. Who would have
Christmas in the Greetham house
Christmas in the Greetham house is certainly a busy affair, with the added bonus of a daughter having a birthday very close
A Christmas Gravy Train
Quick, delicious and hearty Christmas gravy at home is not as complicated as it sounds, or as last minute, in
A Christmas Balancing Act
You’ll see many headlines this time of year around over-indulgence. Indeed, only a few days ago a report was published
Preparing for Christmas
Christmas, as I am sure it is for most, is a big occasion in my house. I grew up in
A Vegetarian Christmas
Many years ago, in the early days of Vanilla Black, we stumbled into an unexpected brick wall…….vegetarian Christmas. We were
Blue Cheese Pudding
Method Beat the eggs well, add the whipping cream and breadcrumbs and mix. Fold in the cheese and season. Add
Major promotions as part of our continued investment in our team
We are delighted to have made three significant promotions to support our sustainable business growth. Angus Brydon and Antony Prentice
London Gin Cured Salmon
Method Blend the salt, sugar, juniper, peppercorns, lemon zest and gin till it forms a paste. Coat the flesh side
Mincemeat Biscuits
Method Preheat the oven to 180°C and line two baking trays with parchment paper. Cream the butter, sugar and eggs
Two Fabulous Wins at the FSM Awards
We have been named Caterer of the year, and Trevor Bostridge picked up the business and industry honour at the prestigious FSM awards held in
Chocolate and candied orange panettone
Method Take all the ingredients for the base batter and place them in the mixer. Mix with an electric mixer
Fresh Cranberry and Chestnut Biscotti
Method Preheat oven to 200c and line one large baking tray with parchment paper. Place the eggs and sugar into
Pickled baked red onions
Method Place the onions in a ovenproof dish, big enough to fit the onions snuggly. Pour over the balsamic vinegar
Soy and maple glazed parsnips
Method Heat a touch of olive oil in a shallow frying pan and add the parsnips cut, side down. Fry
Perfect swede
Method Peel the swede using a peeler or a sharp knife and cut into 4 easy to handle chunks. Grate
Clementine leaf glazed carrots
Method Add the peeled carrots to a saucepan on a even flat layer. Add the rest of the ingredients and
Whole baked celeriac with toasted yeast and herbs
Method Cut away the footy bottom of the celeriac giving it a flat surface to stand up on. Lay out