Chef Of
The Month

Philippa Vine from The Bluebell Farmhouse Kitchen

Philippa, trained at Eastbourne College of Domestic Economy. She appeared on Masterchef in 2001 and was the cookery writer for Farmers’ Weekly for 12 years, championing locally produced and seasonal ingredients.
Sponsored By

Bluebell Farmhouse Kitchen Cookery School

The Bluebell Farmhouse Kitchen is located at Bates Green Farm (home of the famous Arlington Bluebell Walk for the last forty years)

When you come and cook with us we will be using ingredients from the farm or local where possible. We welcome you to our farmhouse kitchen where you will learn how to cook stylish seasonal cooking – farm to fork. It will be fun, relaxed and welcoming and aimed at everyone who enjoys good food or would like to expand or learn how to use a cast iron range cooker.

http://www.www.bluebellfarmhousekitchen.co.uk

Bluebell Farmhouse Kitchen Cookery School

The Bluebell Farmhouse Kitchen is located at Bates Green Farm (home of the famous Arlington Bluebell Walk for the last forty years)

When you come and cook with us we will be using ingredients from the farm or local where possible. We welcome you to our farmhouse kitchen where you will learn how to cook stylish seasonal cooking – farm to fork. It will be fun, relaxed and welcoming and aimed at everyone who enjoys good food or would like to expand or learn how to use a cast iron range cooker.http://www.www.bluebellfarmhousekitchen.co.uk
8320


Recipe Of
The Month

Serves: 4
Pear and Chocolate Tart
A delicious and luxurious alternative dessert for Christmas.
Ingredients

For the sweet pastry

175g plain flour

85g South Downs butter

10g icing sugar

1 egg, beaten

For the filling

75g South Downs butter

75g cater sugar

1 egg, beaten

25g plain flour

75g dark chocolate, melted

3 small ripe locally grown pears, preferably Williams

Method

For the Pastry:

  • Mix the flour and the icing sugar together and rub in the butter with your fingertips until it resembles fine breadcrumbs.
  • Add the egg and form into a dough, if time allows, chill for 15 minutes in the fridge.
  • Roll out to 2mm thick and line an 8 – 10” (20 – 25cm) loose based tart tin.
  • Line with baking parchment and fill with baking beans.
  • Bake in oven 190C or gas Mark 5 for about 15 minutes.

For the Filling:

  • Beat the butter and sugar together until light and fluffy.
  • Work in the beaten egg and the flour until smooth.
  • Beat in the melted chocolate.
  • Peel, halve and core and slice the pears and place, curved side uppermost in blind baked pastry case.
  • Pour the chocolate filling around the pears evenly forming pear islands.
  • Bake in the oven for 35 – 40 minutes until the filling has set.

 

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