Listed below are some sample recipes from the Everhot Cookery demonstrations using a great deal of Gloucestershire and South West produce. As Chef says during the demonstrations recipes are only a guideline and feel confident to explore other spices, flavours and ideas. The Everhot oven provides every aspect of flexibility that a cook needs to create everything from the simplest cheese on toast to the gastronomic Hot Raspberry Soufflé.

For further cookery ideas please contact www.robrees.com

Our Recipes:
	Strawberries in Tarragon and Lavender Custard
	Baked "Cerney" Cheese with Honey Glazed Waldorf Salad and Lemon Butter:
	Sausages with Red Onion Jam and Chutney Mash:
	Duck Breast with Jasmin Tea and Spice Dressing:

Strawberries in Tarragon and Lavender Custard:

Ingredients for Two "passionate" people:

	1 Punnet of Strawberries (later in the Summer you can do a mixture of other locally grown soft fruits)
	3 Free Range Cotswold Legbar Egg Yolks
	2 Free Range Cotswold Legbar Eggs
	2 oz Caster Sugar
	1 Teaspoon of Lypiatt House Honey
	Chopped Selsley Tarragon
	1 Cinnamon Stick
	1 Split Vanilla Pod
	2 Meringues
	1/2 Pint of Fresh Cream
	Finely Chopped Lavender
	2 Scoops of Local Ice Cream or Yoghurt

Method:

	Wash and hull the Strawberries and place in a bowl
	Whisk together the eggs, yolks, sugar and honey
	Bring to the boil the cream, vanilla, cinnamon, tarragon and half the lavender
	Once boiled pour onto the egg mixture, stir well and return to the heat
	On a slow heat whisk or stir continuously till the mix thickens. This is the egg cooking. To test it is ready the mixture should coat the back of a spoon. Once ready pour over the Strawberries and allow to infuse
	To serve place a meringue in the centre of the bowl, fill with some of the "anglaise" mix. Next place a scoop of ice cream in the centre and top with a further amount of berries. Perhaps drizzle with Selsley Herb mulling syrup or Local Honey. Use some fresh mint and a sprinkling of the remaining Lavender and dusting of icing sugar to serve

Baked "Cerney" Cheese with Honey Glazed Waldorf Salad and Lemon Butter:

Ingredients:

	1 Individual Goats Cheese or pyramid slice (Cerney)
	2 Sheets of Filo
	1 Celery Stick
	1 Apple (Hayles Fruit Farm)
	1 Garlic Clove (Salt Box, Camp)
	2 Leaves Chopped Basil or Chives (Selsley)
	1 Lemon
	2Floz White Wine (Three Choirs)
	2Floz Apple Juice (Days Cottage)
	1 Shallot (Duchy)
	5 Floz Homeliegh Farm Whipping Cream
	Seasoning
	5oz Soft Netherend Farm Butter
	2oz Pine nuts

Method:

	Butter the leaves of filo pastry and place one on top of the other
	Wrap your Goats Cheese tightly in the pastry topped with a little Kitchen Garden Preserve Spicy Apple Chutney- refrigerate
	For the Waldorf salad baton a stick of Celery and cut some fine strips of Gloucerstershire Underleaf or Cox's Apple
	Roast some Pine Nuts with a little Gloucestershire Honey add some chopped Selsley Herbs and a tablespoon of Mayonnaise
	Mix well and put aside ready to serv
	For the Butter Sauce chop the Shallot and place in a Saucepan with the Three Choirs White Wine
	On a slow heat reduce the wine to the point that it becomes quite a sticky syrup. Next add the Whipping Cream and bring to the boil
	Remove from the heat and gradually stir in the soft butter to create an emulsion. Squeeze in the Lemon Juice and Season (do not use to much salt because of the flavour of the Cheese)
	To cook the Cheese use a frying pan and Olive Oil
	Heat till a visible haze can be seen
	Place the Cheese presentation side down into the pan
	Once golden turn over and repeat on all edges. The idea is to have a crisp outside pastry, soft cheese on the outside and just firm in the middle
	Once cooked place some Waldorf in the centre of the plate the filo parcel on top and drizzle of butter sauce around
	Top with an English Watercress Salad and Balsamic Reduction

Sausages with Red Onion Jam and Chutney Mash:

Ingredients:

	2 Finest Quality Adeys Farm Sausages
	½ Sliced Red Onion
	Sprinkling of Caraway Seeds
	Tblspn Caster Sugar
	1Mashed Baking Potato or New Potatoes
	Nutmeg
	"Kitchen Garden" Red Pepper and Chilli Chutney
	5 Fresh Peas removed from the pod
	Chopped Cherry Tomato
	Chopped Coriander
	Olive Oil
	Balsamic Vinegar
	1 x Punnet Mustard Cress

Method:

	Pan fry or Grill the Sausage with a drizzle of Olive Oil until golden and cooked (the juices will run clear)
	In the same pan add the sliced Red Onion and Caraway seeds- when slightly golden add the sugar
	Fry till caramelised but NOT burnt
	When mashing the potato ensure you dry out all the water first. If you are doing crushed potatoes just slice the parboiled new into a pan with some olive oil and "Kitchen Garden" Chutney
	Perhaps add a knob of butter, nutmeg and a teaspoon of mustard if its Mash you are making
	The dressing is equally as easy- mix the sweet fresh garden peas with the tomatoes and coriander a touch of spice of your choosing and then top with olive oil
	Add Balsamic Vinegar to a taste that suits you and mix well
	Place the mash in the centre of the plate
	Place the Sausage and Red Onion Jam on top and drizzle around the outside with the dressing. Garnish with some sauté spinach and Mustard cress

Duck Breast with Jasmin Tea and Spice Dressing:

Ingredients:

	2 Duck Breasts
	3 Mixed Peppers
	½ Chinese Leaf Lettuce
	1 Bunch coriander
	1 oz Chopped Ginger
	1 Chopped Red Chilly
	1oz Chopped Lemon Grass
	5oz Sugar Snaps
	1 Clove Chopped Garlic
	Olive Oil
	Sesame Oil
	1 Chopped Red onion or Spring onions
	1 Tspn 5 Spice
	6oz Clear Cotswold Honey
	3oz JasminTea leaves
	Kitchen Garden Old Spot Ale Chutney

Method:

	Heat a pan with a drizzle of olive oil
	Score the Duck breast and sear skin side down in the pan
	Turn the duck over and repeat on the other side
	Sprinkle with the Five Spice and a touch of honey
	Place into a medium heated oven
	Cut the pepper, sugar snaps, red onions, garlic, and Chinese leaf lettuce, ginger and chilly into fairly large pieces. Warm some sesame oil in a pan and add the ingredients one by one in the following order: garlic, onion, ginger, pepper, lettuce and sugar snaps. Season with five spices, lemon grass, honey and a sprinkle of Jasmin Tea
	To serve place the stir-fry vegetables underneath a neatly sliced Breast of Duck. Place the pan with the duck juices onto a slow heat add some coriander 2 teaspoons of chutney and enough olive oil to form a vinaigrette. Pour over the meat and serve