This chutney is made to the recipe by Colonel Skinner, who served gloriously in the British Army in India. Originally an accompaniment to hot curries, it now serves equally well with red meats, strong cheeses and pies.
…& Henderson and restaurateur at London's Rochelle Canteen, and drawing on her family life with celebrated chef Fergus Henderson and their three children, she provides 165 easy and delicious recipes for all occasions. SHORTLISTED, Food Book of the Year at the Fortnum & Mason Food & Drink Awards 2013.
Fuchsia Dunlop is internationally renowned for her delicious recipes and brilliant writing about Chinese food. This book is inspired by the healthy and vibrant home cooking of southern China, in which vegetables play the starring role. It includes a comprehensive introduction to the key seasonings…
Please note, the final ordering date for Christmas delivery of Fresh Food is Monday 16 December. In this traditional recipe, the pork is half-covered in molasses, juniper berries and peppercorns before being dry-cured, matured and boned for a spicy and subtly sweet result. Delicious with mustard or…
…about putting good food on the table that everyone will love. Rose Prince is a food writer whose work has ranged from testing recipes in the Books for Cooks kitchen in Notting Hill, writing for the Telegraph and the Independent on Sunday and contributing to Radio 4’s The Food Programme. Her previous…
…cakes. From the classic mixing bowl to the Royal Surrey Purple Sugar Crystals, everything in this hamper will encourage the beginner and assist the expert. To ensure a happy time in the kitchen, it even includes a book of inspiring recipes from the queen of baking, Mary Berry. Suitable for export.
Fortnum's own recipe whoelgrain mustard, wonderfully tangy with a coarse texture. This is a true pantry essential.
A historic British recipe of elderberries, onions and spices in an organic cider vinegar; delicious used as a seasoning or in place of balsamic vinegar. This item is temporarily out of stock, we apologise for any inconvenience.
These appealing little chocolate Florentines are just the right size for eating after dinner or with morning coffee. Our unique recipe ensures a soft, chewy texture as well as plenty of smooth, milk chocolate. Superb in every way.
These appealing little chocolate Florentines are just the right size for eating after dinner or with morning coffee. Our unique recipe ensures plenty of rich, dark chocolate and a soft, chewy texture. Superb in every way.
Our classic butter biscuit recipe is crammed with an unfeasible quantity of sharp-sweet cranberries and carefully baked to ensure the cranberries hold their shape and flavour. A truly delicious biscuit experience.
Our much-loved recipe combines crunchy summer vegetables - red peppers, cauliflower, silverskin onions, and green beans – with a mustardy liquor. Packed into an extra-large pantry jar, it is ideal for feasts such as cold meat platters, or just with a humble plate of chips.
A simple but decidedly effective recipe involving three forms of lemon. The zest gives a rounded, clean note, the flesh brings breadth and the oil holds it together. Add wheatflour, butter and cane sugar and the result makes a perfect partner for Jasmine, Russian Caravan or any light, scented tea.
…Marmalade Awards. Made by Dr Yen Chung Chong, a retired biochemist, its complex recipe – which includes the use of homemade Seville orange pectin – effortlessly trounced the competition to take the top prize. The recipe retains the distinct aroma of blood oranges, and the addition of vodka gives a…
…butter biscuits in six different flavours. Choose from golden crunch, date & pecan, lemon curd, ginger, macadamia nut and chocolate pearl (a cut above your regular chocolate chip). Our rich biscuits are made with real butter for a rich and satisfying taste, and the recipe is Fortnum’s own invention.