What's good in

July

Best of British
Aubergines

Beetroot

Blackcurrants

Blueberries

Broad beans

Broccoli

Carrots

Cauliflower

Celery

Chard

Cherries

Courgettes

Cucumbers

Fennel

Garlic

Gooseberries

Lettuce

Mangetout

Mushrooms

Pak Choi

Peas

Peppers

Potatoes

Radishes

Raspberries

Rocket

Runner beans

Samphire

Shallots

Spinach

Squashes

Strawberries

Tomatoes

Turnips

Watercress


From abroad
Apricots

Mangoes

Melons

Nectarines

Peaches


July
Best of British
Aubergines
Beetroot
Blackcurrants
Blueberries
Broad beans
Broccoli
Carrots
Cauliflower
Celery
Chard
Cherries
Courgettes
Cucumbers
Fennel
Garlic
Gooseberries
Lettuce
Mangetout
Mushrooms
Pak Choi
Peas
Peppers
Potatoes
Radishes
Raspberries
Rocket
Runner beans
Samphire
Shallots
Spinach
Squashes
Strawberries
Tomatoes
Turnips
Watercress
From abroad
Apricots
Mangoes
Melons
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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