In this final instalment of our festive food blogs, Head Chef at the TLH Derwent Hotel, Andy Johnston, has suggested a couple of tasty soup ideas and a deliciously indulgent Cheeseboard Macaroni to make good use of your Christmas leftovers.
You’ll also find a link for you to download a leaflet containing all of our festive leftover recipes . We hope you enjoy them.
Next in the spot-light for our December “foodie” line-up is Nick Coombes, head chef at the TLH Toorak Hotel. When I asked Nick to come up with some ideas for using up Christmas leftovers, I wasn’t expecting him to top the list with a recipe using the controversial Brussels sprout. However, now the BBC have adopted “Sprout Boy” as part of their promotional campaign for this year’s Christmas viewing, Nick is completely on trend with his Creamy Green Sprout and Horseradish Soup, which is absolutely delicious. Continue reading “TLH’s Favourite Recipes for Christmas Leftovers – part 2”
Is it cream before jam, or jam before cream? This weighty matter is the subject of great debate when it comes to deciding the correct way to prepare your scones for the traditional clotted cream tea, much loved in the South West. Continue reading “A Taste of the Westcountry”
Who doesn’t love a gorgeous, gooey, melt-in-the-mouth Pavlova to finish off a meal. Most of us are familiar with this delicious dessert and many of us have our own favourite recipe. However, just when you thought nothing more could be done to improve the dish, one of our chefs at TLH Leisure Resort has come up with a new twist. Continue reading “Pavlova – a new take on a classic recipe”