Articles...
Mar 29 2008
THERE aren’t many of us that don’t need to up our vegetable intake....
Mar 25 2008
WHEN you get hold of a truly fresh ingredient sourced right from its natural origins, it’s hard not to get excited....
Mar 15 2008
SCALLOPS are a real favourite on restaurant menus and are always snapped up quickly when they are served here at The Side Door....
Mar 1 2008
YOU won't find this on our menus very frequently, but recently we have managed to source some wonderful Cumbrian pork, which is excellent in both quality and flavour....
Feb 12 2008
THIS dish is light and fresh and ideal for a high protein, low carb diet. The tuna is uncooked and effectively eaten raw; however, this unique carpaccio method is where the marinade of olive oil and lemon cooks the fish in a sense. However, it is important to buy the freshest fish you can find....
Feb 11 2008
FRESH salmon may have come down in price in recent years but its delicate flavour, melt-in-the- mouth texture and succulent juiciness means it will surely always be one of the most luxurious treats....
Feb 11 2008
THIS week we're on a mission to show you that low fat, meat-free, vitamin packed dishes can be some of the most delicious and flavoursome....
Feb 11 2008
OUR Mixed Onion Casserole with Juniper Berries serves four. You will need: 6 medium onions, 1 bunch of spring onions, 6-8 shallots, 5 garlic cloves, 8 juniper berries, 50g (2oz) butter, 600ml vegetable stock, coarse sea salt and black pepper, 6 slices of French bread cut 1 cm thick and 125g (5oz) coarsely grated mature cheddar....
Feb 11 2008
MANY cooks feel confident producing old family favourites like shepherd's pie, or a good, hearty casserole, but sometimes this familiarity can be restrictive too, and we can often shy away from playing around with them, updating them and making them our own....
Feb 11 2008
BEEF and Wild Mushrooms in Stout with Champ is just delicious. This recipe will serve 4 to 6 people....
