Welsh Cakes – on the hot plate, with a little twist
ESSE Recipes March – A Welsh Spring These tasty Welsh versions of scones are a
Recipes - food inspiration for every ESSE
Our recipes section is your new best friend; think of it as the cookbook that updates itself when you're not looking so that whenever you come back you'll find something new to try. Whether you are a brave beginner or an ESSE expert, there is something for everyone to cook in or on their ESSE.
Once you've chosen the clip you'd like to see, just click it to play. You can even cook along in real time with some of the videos.
With the help of master chefs from River Cottage, Humble by Nature, Bluebell Farmhouse Kitchen and many more cookery experiences from across the country, we have put together not just an online recipe resource for ESSE owners - all with an emphasis on regional British ingredients - but also pots of useful tips and advice too on how to use your ESSE, whether you prefer cooking on gas, oil, electricity or with a woodburner.
The only thing we can't help with is the washing up!
Leek and Potato Soup
Serves Four people Ingredients The white of 4 leeks sliced about 500g in total (Save
Scallops with chorizo
If you’re cooking this dish in the summer when fresh broad beans are available, blanch
Cooking mackerel stuffed with salsa verde
Cooking Mackerel using the ESSE Gas Cat cooker as seen on Channel 4’s River Cottage
Bacon and five root soup
This is not a smooth blended soup, but a broth packed full of little pieces
Cream of Jerusalem artichoke soup
This fantastic rather usual vegetable makes the delicious soup. Serves Four people Ingredients 50 g
Nettle and sheep’s cheese tart
Serves Six people Ingredients 1x 8″ loose base tart case For the short crust 150
Smoked pollack and spinach tart
A firm River Cottage favourite. It ranks up there with fish pie for comfort food
Spicy lentil soup with cumin and tomato
Serves N/A Ingredients 1 small knob of butter 2 Tbls extra virgin olive oil 1
Warm Salad of roast squash and pan fried mushrooms
Serves Four people Ingredients 1 medium squash 12 sage leaves 4 cloves of garlic Olive
Wild Garlic Soup with Chorizo and Bread
I’m finding wild garlic is around earlier with each coming year. We had some on
Grilled asparagus and spring onions with spiced yoghurt
Grilled asparagus and spring onions with spiced yoghurt prepared by Tim Maddams of Green Sauce
Kale Crisps
Demonstrated by River Cottage Chef, Andy Tyrell, using an ESSE CAT Gas Cooking Range Kale
Flat breads and kebabs
Flat Breads and Kebabs – Enjoy the best of British food with ESSE range recipes
