What's good in
September
Best of British
Apples
Aubergines
Beetroot
Blackberries
Blackcurrants
Broad beans
Broccoli
Cabbage
Carrots
Cauliflower
Celery
Chard
Courgettes
Cucumbers
Damsons
Fennel garlic
Garlic
Greengages
Kale
Leeks
Marrows
Mushrooms
Onions
Pak Choi
Parsnips
Pears
Peas
Peppers
Plums
Potatoes
Pumpkins
Rocket
Runner beans
Shallots
Spinach
Squashes
Swede
Sweetcorn
Tomatoes
Turnips
Watercress
Wild mushrooms
From abroad
Dates
Figs
Grapes
Nectarines
Peaches
September
Best of British
Apples
Aubergines
Beetroot
Blackberries
Blackcurrants
Broad beans
Broccoli
Cabbage
Carrots
Cauliflower
Celery
Chard
Courgettes
Cucumbers
Damsons
Fennel garlic
Garlic
Greengages
Kale
Leeks
Marrows
Mushrooms
Onions
Pak Choi
Parsnips
Pears
Peas
Peppers
Plums
Potatoes
Pumpkins
Rocket
Runner beans
Shallots
Spinach
Squashes
Swede
Sweetcorn
Tomatoes
Turnips
Watercress
Wild mushrooms
From abroad
Dates
Figs
Grapes
Nectarines
Peaches
Enjoy the best of British food with ESSE range recipes
With the help of River Cottage head chef, Gill Meller we are building an online recipe resource for ESSE owners with an emphasis on regional British ingredients. Browse through the categories in the menu below and select a recipe. You will find lots of useful tips too. You can also download a PDF for your owners manual.
This section will always be a work in progress so please keep coming back again to see what Gill has been creating.
Home-made bacon
... more >>
Leg of Mutton or Lamb Baked in Hay
Hay was originally used in cooking as an insulator. In grand Victorian kitchens, roasts were taken from the oven and packed in boxes lined with hay, to keep them hot when transported to shooting lunches and elaborate picnics. It was noted that the hay imparted a distinctive and delightful flavour – worth exploring for its own sake. Mutton or lamb baked in hay like this is not just tasty but unusually moist and tender. ... more >>
Rabbit Casserole
This is really simple to make and warming on a cold winters day, it has a thin but incredibly flavoursome sauce, and goes well with celeriac mash or an egg pasta. ... more >>
Roast rack of Mutton with potatoes, anchovies and garlic.
I was lucky enough to be given half a rack of mutton by Hugh after our Lamb and Mutton in a day course that we run at River cottage HQ[para]I made this dish at home that night.[para]If you cant get hold of mutton a rack of lamb or hoggit will be fine. ... more >>
Slow-roasted beef brisket with potatoes and onions
Brisket's open-grained texture, generous fattiness and deep flavour make it perfect for slow roasting, as well as boiling. Ask your butcher for the thick end of the brisket, boned and rolled, and make sure he doesn't trim off the fat. Serves six to eight ... more >>
The River Cottage Pork Sausage
Makes about 50 sausages ... more >>
With the help of River Cottage head chef, Gill Meller we are building an online recipe resource for ESSE owners with an emphasis on regional British ingredients. Browse through the categories in the menu below and select a recipe. You will find lots of useful tips too. You can also download a PDF for your owners manual.This section will always be a work in progress so please keep coming back again to see what Gill has been creating.
Meat
Home-made bacon
... more >>
Leg of Mutton or Lamb Baked in Hay
Hay was originally used in cooking as an insulator. In grand Victorian kitchens, roasts were taken from the oven and packed in boxes lined with hay, to keep them hot when transported to shooting lunches and elaborate picnics. It was noted that the hay imparted a distinctive and delightful flavour – worth exploring for its own sake. Mutton or lamb baked in hay like this is not just tasty but unusually moist and tender. ... more >>
Rabbit Casserole
This is really simple to make and warming on a cold winters day, it has a thin but incredibly flavoursome sauce, and goes well with celeriac mash or an egg pasta. ... more >>
Roast rack of Mutton with potatoes, anchovies and garlic.
I was lucky enough to be given half a rack of mutton by Hugh after our Lamb and Mutton in a day course that we run at River cottage HQ[para]I made this dish at home that night.[para]If you cant get hold of mutton a rack of lamb or hoggit will be fine. ... more >>
Slow-roasted beef brisket with potatoes and onions
Brisket's open-grained texture, generous fattiness and deep flavour make it perfect for slow roasting, as well as boiling. Ask your butcher for the thick end of the brisket, boned and rolled, and make sure he doesn't trim off the fat. Serves six to eight ... more >>
The River Cottage Pork Sausage
Makes about 50 sausages ... more >>
ESSE Engineering Ltd, Ouzledale Foundry, Long Ing, Barnoldswick, Lancashire, BB18 6BN Tel: 01282 813235 Fax: 01282 816876 Email: enquiries@esse.com
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