Orchard Cook

Once more the Telegraph turns to Stuart Ovenden’s outstanding book to review his soused mackerel with pear juice, rhubarb and ginger.  The gift which keeps on giving…to read the recipe, click below.

View Full Recipe Feature

Orchard Cook

Stuart Ovenden urges Telegraph readers to discover their inner pagan with his superb Wassail recipe using cider and damson gin.  Perfect for those cold November evenings.  To read the recipe, click below.

View Full Recipe FeatureView Full Review

Seasonal Recipes

Whether it’s Stuart Ovenden’s puff pastry baked Camembert with quince or his Morrocan his lamb, you can view a selection of his seasonal recipes this month on the Countryfile magazine website.  Or if you fancy making a cider and damson gin wassail, just click here to see how to create it.