New Pro Footballer on board !!

Delighted to welcome Alan McCormack of Brentford FC who is acting as an ambassador for Just Imagine Food for Sport. Supplying bespoke meals to Alan to fit in with his…

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20
Aug

Thai Dover Sole Mousse Recipe

Date posted: March 5, 2015 - News added by Chef Mark Peters

Thai Dover Sole Mousse               Combining strong flavours with fish can be a great success or a disaster… ! The key is to taste…

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Essex Festival of Food & Drink 2014

Date posted: July 15, 2014 - News added by Chef Mark Peters

Marinated Barbecued Line Caught Sea bass. Served with Black Thai rice, Micro Coriander and Lime Salad with Ginger emulsion This dish is ideal for Summer; Lightly marinated Sea Bass Barbecued…

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Essex Food Festival Demo Recipes

Date posted: July 18, 2013 - News added by Chef Mark Peters

Essex Festival of Food & Drink 2013 Smoking Demonstration Recipes Eucalyptus smoked free range Chicken   Free Range Chicken Supremes Seasoning Dried Eucalyptus leaves   Using a Le Cruse Wok…

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Wren Kitchen Demonstration Recipes

Date posted: November 20, 2012 - News added by Chef Mark Peters

Wren Kitchen Demo Recipes, March 2013 Watercress Soup with Crème fraiche   This soup is great served in clear bowls or shot glasses and served with a tint spoonful of…

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Fillet of Sea bass, Saffron Potato with Oyster & Tarragon foam

Fillet of Sea bass, Saffron Potato with Oyster & Tarragon foam

Date posted: August 29, 2012 - News added by Chef Mark Peters

Serves 2 people Ingredients 2 x 5-6oz Sea bass fillets 2 x medium potatoes 4 Patty Pan 4 Colchester Oysters 1/2 a bunch of tarragon Mini tarragon herb (Regular fresh…

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Moldovan Cherry Pie

Moldovan Cherry Pie

Date posted: August 29, 2012 - News added by Chef Mark Peters

So here is the perfect recipe, for a Cherry Pie. A very simple recipe from The Republic of Moldova, full of beautiful organic and rustic cuisine. Ingredients 90g Butter 90g…

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Seared Scottish Salmon, Haloumi, Harissa & Fresh Strawberries

salmon

Date posted: August 29, 2012 - News added by Chef Mark Peters

An ideal light starter to usher Summer in (we hope). This dish takes max of 5 mins to finish off giving extra time to prepare your main course or sample…

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Rump of British Lamb smoked over Hay & Lavender

beef

Date posted: August 29, 2012 - News added by Chef Mark Peters

June is a wonderful month for British Lamb, usually at its most tender. This recipe imparts a beautiful yet subtle flavour and is so easy to prepare… For 2 people…

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