THE PAINTED KITCHEN EXHIBITION - SEPTEMBER 2015, LONDON

INSPIRED BY CHEFS WHO USE LOCALLY SOURCED, SUSTAINABLE INGREDIENTS FROM AROUND THE BRITISH ISLES.

  1. JANUARY - Blood Orange Jelly with Stem Ginger Custard. Fern Verrow : Recipes from the Farm Kitchen by Harry Astley & Jane Scotter. 
  2. FEBRUARY - Kale with Lemon and Garlic. Tender : A Cook and his Vegetable Patch by Nigel Slater
  3. MARCH - Scallops with Purple Sprouting Broccoli. British Seasonal Food by Mark Hix
  4. APRIL - Asparagus & Mackerel Sashimi, Pickled Ginger, Orange and Soy Dressing. The Natural Cook : Eating The Seasons From Root To Fruit by Tom Hunt
  5. MAY - Globe Artichokes with Nasturtium Butter. The Herb & Flower Cookbook: Plant, Grow and Eat by Pip McCormac
  6. JUNE - Elderflower and Gooseberry Cordial. The Modern Peasant by Jojo Tulloh
  7. JULY - Mackerel, Fennel, Beetroot and Radish Salad. Food From Plenty by Diana Henry
  8. AUGUST - Meringue & Rose Cake with Summer Berries. Crazy Water Pickled Lemon by Diana Henry
  9. SEPTEMBER - Mushroom Ragout with Poached Duck Egg. Plenty by Yotam Ottolenghi
  10. OCTOBER - Blackberry and Plum Jam. Food From Plenty by Diana Henry
  11. OCTOBER - Sea Buckthorn & Crab Apple Jam. Edible Seashore: River Cottage Handbook No. 5 by John Wright
  12. NOVEMBER - Slow Roast Pheasant with Apples and Chestnuts. A Cook's Year in a Welsh Farmhouse by Elisabeth Luard
  13. DECEMBER - Roasted Romanseco, Shallots and Celeriac. A Year at Otter Farm by Mark Diacono
  14. DECEMBER - Poached Pears with Spiced Syrup. A Year at Otter Farm by Mark Diacono

All sold. 

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