Tag Archives: recipes

Recipe: Raspberry Clafoutis

Traditionally, a clafoutis is made with cherries, but the summer brings an abundance of fruit – tender apricots, juicy plums, fat cherries and wild blackberries, all warm from the sun begging to be eaten. However my favourite is raspberry! The sweetness of the berries and the zing of the lime zest send your taste buds twirling!

  • Preparation time 35 minutes
  • Cooking time 25 minutes
  • 250 – 280g/9 – 10 oz/2 – 2 ¼  cups firm raspberries
  • Zest of 1 lime
  • 125g/4 ½ oz/ ½ cup caster sugar
  • 50g/2oz butter, half softened and half melted
  • 85g/3oz/ 2/3 cup of plain flour
  • A pinch of salt
  • 1 egg
  • 1 egg yolk
  • 300ml/10 ½ fl oz/ 1 ¼ cups full fat milk

Preheat the oven to 180°C/350°F/gas 4. Put the raspberries, lime zest and 2 tablespoons of the sugar in the bowl. Mix gently, then set aside to macerate for 15 minutes. Meanwhile, grease a 24 x 16 x 6cm/9 ½ x 6 1/4 x 2 ½ in a baking dish or clafoutis dish (an oval earthenware dish) with the softened butter and sprinkle with another 3 tablespoons of sugar. Carefully shake the sugar around the dish to make sure it coats the inside.

Sift the flour and salt into a mixing bowl. In a separate bowl, whisk together the egg, egg yolk and remaining sugar, then slowly add the mixture to the flour and mix until incorporated and smooth. Slowly add the milk, stirring until the batter has the consistency of a crêpe batter, then add the melted butter and mix until combined.

Put the raspberries in the clafoutis dish and mix to release the juices. Pour the batter over the raspberries and bake in the preheated oven for 25 minutes until golden brown and set. A tip of a sharp knife inserted into the centre should come out clean and dry. Remove from the oven and serve.

CHEFS TIP: It is also fun to make this dessert in individual 150l/5fl oz/ 2/3 cup ramekin dishes, just reduce the cooking time to 10-12 minutes.


Daniel Galmiche
Executive Chef at The Vineyard

Recipe: Chunky Vegetable Soup

Here is my recipe for a chunky vegetable soup, why not give it a go!

Serves 2 people


  • 2 tbsp extra virgin olive oil (and a little more for serving)
  • Half an onion, roughly chopped
  • One clove of garlic, crushed
  • 3 carrots, roughly chopped
  • 1 turnip, roughly chopped
  • 1 to 2 sticks of celery, roughly chopped
  • 1 potato, peeled and chopped
  • Quarter of a cabbage, roughly chopped (remove stem)
  • 1 leek – use all the green part
  • Pinch of sea salt and black pepper
  • Handfull of parsley
  • Optional,  1 cup of beans (butter, kidney, black)

Prepare all the ingredients before you start as this will make the cooking process easier.

Take a casserole dish and place on the stove on a gentle to medium heat with the olive oil. Add the onion and garlic to the oil and let it sweat slowly. Add the vegetables to the dish in order of cooking time so start with the carrots followed by the turnip, celery, leeks, potato and then finally the cabbage.

Add water to the vegetables so that they are fully covered; add a little more so that the water is 1 inch above the vegetables. Place a lid on the casserole dish but half on as we want the steam to escape and not build up within the dish as this will add extra water to the soup. Turn the heat down slightly and leave to simmer until all the vegetables are cooked. Add some black pepper and a pinch of sea salt to the mixture. The option here is to add some beans such as butter or kidney beans and cook for a further few minutes.

Have the bowls ready in which you would like to serve your soup. Add a drizzle of extra virgin oil to the bottom of the bowls and add the parsley. Spoon the soup on top of the olive oil and parsley. Serve with croutons or I like sometimes to add pieces of baguette or toast with olive oil.

This is one of my comfort foods on a cold and wet winter’s day. I hope you enjoy it as much as I do.

Daniel Galmiche
Executive Chef
The Vineyard at Stockcross

Recipe: Christmas Pudding

This is my Christmas pudding recipe just in time for Christmas Day! Hope you enjoy making it as much as I do! The recipe makes 10 puddings or one 2-litre puddings.


115g flour
12tsp baking powder
115g fresh white breadcrumbs
115g shredded suet
50g ground almonds
250g dark brown sugar
12tsp mixed spice
14tsp grated nutmeg
14tsp cinnamon
88g stoned prunes
88g carrots, peeled
375g mixed currants, raisins and sultanas 25g mixed peel
1 apple, peeled and roughly chopped
1/2 orange, juice and zest
1/2 lemon, juice and zest
3 small eggs
75ml rum
2tbsp black treacle
2tbsp Golden Syrup
150ml stout


Sift flour, baking powder. Add breadcrumbs, suet, almonds, sugar and spices.
Mince prunes and carrots together in a blender.
Add to the mix along with the dried fruits, peel, apple, lemon and orange zest.
Beat eggs together, stir into mix with the lemon and orange juices, rum, treacle, syrup and stout.
At this stage the pudding should be reasonably moist. If it appears dry, add a little more rum or stout.
Cover and leave for at least 24 hours, but preferably one week, for the flavours to develop.

Cooking the pudding:

Butter and flour the pudding basins.
Fill 3/4 full with the mixture.
Cover with a circle of greaseproof paper, then cover with either muslin or foil.
Leave a fold in it to allow room for the pudding to rise.
Secure the muslin or foil tightly with some string.
Steam the pudding over boiling water (or in a steamer) for 4-6 hours (six hours will make the pudding more rich)
Leave the puddings to cool, then refrigerate or in a cool dark place.

Hazelnut Ice Cream:
Serves 10

2litres milk
20 egg yolks
400g sugar
300g noisette (hazelnut) paste
50g roasted hazelnuts, blitzed in processor
300ml whipping cream


Boil milk.
Combine yolks and sugar.
Pour a little of the milk on to the yolks and sugar mixture. Then combine milk and yolk mixture and pour back into the pan and heat to 83C to sterilise the eggs.
Add the noisette, sieve the mixture, blitz together then sieve again, then chill.
Add whipping cream and blitzed roasted hazelnuts.
Continue to chill and stir every 15 minutes until the ice cream is ready.

Wishing everyone a very Merry Christmas and a Happy New Year!

Daniel Galmiche
Executive Chef The Vineyard at Stockcross

My Favourite Summer Salads

Salads are a great summer favourite of mine. Read on to find out about my top salad tips and my five favourite summer salads.

Top Salad Tips

  • New potatoes are best used in salads. Make sure they are nice and firm and not over cooked.
  • The key to a good salad is to make it on the day with fresh produce, it makes all the difference.

My Top 5 Salads

  1. Tomato and Mozzarella SaladMy favourite is a potato and salmon salad. I like to poach the salmon and leave it whole. I combine the potatoes with finely cut spring onion and tarragon, and then add a little of my homemade mayonnaise – perfect.
  2. Second on my list is my traditional French Nicoise salad. I like to combine fresh lettuce leaves with tuna, ripe tomatoes, olives, anchovies and potatoes. Also part boil small quails eggs until the yoke is a perfect colour and add these to the salad.
  3. One of my favourites is my cucumber salad. I love cucumber! Peel the cucumber and then sprinkle sea salt on top as it will soak up the excess liquid. Then rinse and dry well. I simply add a few chives and serve with home made French dressing made with a little mustard and cream – extremely refreshing!
  4. Tomato salad so simple, yet delicious! This salad is great with sweet French white onion, but if you can’t find that then a red onion would work equally as well. Add a sprinkle of sea salt, olive oil, basil and a few slices of mozzarella, and then it is ready to eat.
  5. Fifth on my list is rice salad. Rice can be so versatile and works really well with sweetcorn and peppers. I usually mix these ingredients together with French dressing or vinaigrette.

I hope you enjoy my favourite salads as much as I do!

Daniel Galmiche, Executive Head Chef


Recipe: Our Favourite Summer Drink

Here’s a recipe for a deliciously simple summer drink that’s popular with many of our guests at The Vineyard. We hope you love it as much as we do!

Strawberry and Elderflower Sour

5 fresh strawberries
50ml lemon Juice
25ml elderflower cordial
200ml lemonade

Method (Makes 1 drink)

  • Muddle the strawberries together with the lemon juice
  • Add the elderflower cordial and shake hard with ice
  • Pour into a high ball glass and top with lemonade
  • Garnish with a strawberry and a twist of lemon.

Why not stop off at The Vineyard for a refreshing summer drink with a luxurious seasonal lunch and enjoy the sunshine and relaxing atmosphere on our terrace. http://www.the-vineyard.co.uk/menus.asp

Yohann, Jousselin
Head Sommelier at The Vineyard.

Easter Lamb with Liquorice

With Easter just around the corner we thought now would be an opportune time to share a delicious seasonal recipe for this time of year. Lamb is a lovely springtime meat and this combination of lamb with liquorice is perfect for a special family celebration.

INGREDIENTS (serves 4 people):

  • Four fillets of lamb
  • Liquorice stick
  • One medium tomato
  • One and a half glasses of white wine
  • 3 cloves garlic
  • 2 sprigs rosemary
  • Olive oil
  • A knob of butter


At your local butcher ask for four fillets of lamb and the bone (get them to chop it and it will be used to make the jus). Marinade in little olive oil, garlic and one sprig of rosemary leave overnight this will help to tenderise the meat. Next morning, take the fillet out and place onto some kitchen cloth.

The liquorice stick:
Place one stick into warm water. This makes the liquorice soft so you can peel it. Once peeled leave in the fresh air to make it hard again. Cut into four equal pieces, then take each piece and insert into each piece of lamb fillet.

Roast the lamb bone until golden brown, then add the garnish which consists of peelings/left over liquorice, two cloves of garlic (crushed with skin on), the tomato cut into quarters and the remaining sprig of rosemary. Make sure you wait to add the garnish otherwise it will burn and add bitterness to the sauce. This should take in total 15  20 mins.

When it has a nice colour add a ½ glass of white wine and enough water to cover the bone. Reduce by half and repeat the process twice this will add to the flavour.

If you don’t want to make the stock/jus yourself you can buy a very good lamb stock in liquid form from supermarkets – there are some very good ones around.  You can also use bought stock to reinforce the jus.

When the jus finished put to one side. You will know when it is ready as it will be reduced enough to give you a coating on the spoon.  Remember to season with salt and pepper to taste.

Put the lamb in a non-stick pan, with a drop of olive oil and knob of butter, sealing evenly on each side.  Put into the oven for about 8 minutes on 180 degrees.  Make sure you rest the meat for a couple of minutes before serving.

Cut the fillet into nice noisettes, serve jus on top and accompany with seasonal vegetables. Serve with a wine from Valley DRhone.


Or you prefer you could leave the work to us and book a table in our restaurant and try one of our delicious seasonal dishes. http://www.the-vineyard.co.uk/restaurant.asp

Daniel Galmiche
Executive Chef