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Here are some fantastic recipes from Flourish Homes resident and former chef Philip Day of Meare to tantalise your taste buds!
Did you know?
Chocolate contains phenyl ethylamine (PEA), a natural substance that is supposed to have the same reaction in the body as falling in love!
Somerset Chicken
Serves 2
2 chicken breasts
2 slices of cooked ham
½ pint medium cider (still is best)
100g (4ozs) tasty Cheddar (grated)
Cook the chicken in the cider and make sure the chicken is cooked all the way through.
Wrap each chicken breast in a slice of ham, put in an oven-proof dish, cover with the grated cheese and put under a hot grill.
Serve with a salad and new potatoes.
Gooseberry Crumble (Philip’s way!)
1lb gooseberries
Sugar to taste
For the crumble mix
200g (8ozs) fresh breadcrumbs (either brown or white)
100g (4ozs) Demerara sugar
1tsp almond essence
50g (2ozs) butter (melted)
25g (1oz) ground almonds
Stew the gooseberries, with enough sugar so that it’s sweet enough for you, until just cooked then leave to stand while you make the crumble mix.
Mix together the fresh breadcrumbs, 75g (3ozs) of the Demerara sugar and all the almond essence. Add the melted butter and leave to stand for 15 minutes.
Put the gooseberries in an oven proof dish, cover with the crumble mixture, sprinkle the remaining Demerara sugar and all the ground almonds on top. Bake in a hot oven until golden brown and crunchy.
Serve with custard or whipped cream.
Old-fashioned lemonade
4 lemons
Demerara sugar
3 pints boiling water
Peel the lemons and put the peel in a large bowl. Cover with sugar and add the water. Stand to cool. When cold, squeeze the peeled lemons and put the juice in the cooled water.
Top tips
- If you use a microwave, keep a cup of baking soda in the microwave between uses to remove the trace of all smells.
