Byfords at Home
Byfords Recipes and Home Events
Enjoy a touch of Byfords from the comfort of your own home.
Our head chef Richard Knights has put together some easy-to-cook and fun recipes for you to make at home! They don't take too long and don't have any fancy ingredients, either- just good, healthy vegetables and everyday food items put together in an incredible combination.
Need a bit of help or are you a complete novice in the kitchen? Join Richard on our Curious Cook online events and he'll teach you some special dishes for all the big holidays coming up- Burns Night, Valentine's Day and Pancake Day.
Take a look below and keep checking back- we'll be adding more throughout the year!
TOMATO & BASIL SOUP
SERVES 4
Ingredients
100g White onion, peeled and roughly chopped
100g Carrot, peeled and roughly chopped
100g Leek, washed and roughly chopped
100g Celery, washed and roughly chopped
3 cloves garlic, chopped
1 good handful of fresh basil
1.5ltrs Vegetable stock, hot
40g Tomato Puree
150g chopped tomatoes
Salt and pepper
Method
- In a large pan drizzle a little oil and place on the heat. Heat until hot and add the vegetable and garlic.
- Lower the heat slightly and sweat the vegetables down until slightly soft- around 5minutes.
- Add the tomato puree and stir well.
- Add the chopped tomatoes and hot stock and stir again.
- Bring to the boil and simmer until the vegetables are completely soft.
- Add the basil, a good grind of salt and pepper and blend with a stick blender until smooth.
- Taste and re-season then serve with a cracking slice of rarebit!!!
CLASSIC RAREBIT
SERVES 4
Ingredients
40g flour
40g butter
250ml good quality stout or bitter, warmed
250g Smoked Norfolk Dapple, grated
2 tsp Colmans Mustard
2 tbsp Worcestershire sauce
Cracked black pepper
4 good slices of fresh sourdough
1 tomato, sliced
Olive oil to drizzle
Method
- In a small saucepan melt the butter, add the flour and cookout for a couple of minutes.
- Stir in the warm beer gradually, until you have a thick but smooth sauce. Add the grated cheese (leaving a little aside to finish) and stir until melted. You should now have a thick paste. Mix in the mustard and Worcestershire sauce, taste and season well with black pepper. Allow cooling before using
- Drizzle the slices of sourdough with a little olive oil and toast on one side. Place slices of tomato on the untoasted side and the spoon the cheesy mixture on top. Sprinkle with a little cheese and cook under a hot grill for a few minutes, until browned and bubbling.
- Serve with your soup and enjoy!!
How did you get on? Share your creations with us on Facebook and Instagram! #ByfordsAtHome
