Emily Watkins showcases the best of British ingredients in this stunning pork Wellington, paired with homemade crackling and a beautiful sage and onion purée

Pork loin and black pudding Wellington with Grandpa’s cabbage

Emily Watkins showcases the best of British ingredients in this stunning pork Wellington, paired with homemade crackling and a beautiful sage and onion purée

Emily Watkins trained in Florence before moving to the UK to work under Heston Blumenthal. Given this illustrious past it is unsurprising that her cooking style is known for blending the traditional with the modern.

Emily Watkins

Emily Watkins trained in Florence before moving to the UK to work under Heston Blumenthal. Given this illustrious past it is unsurprising that her cooking style is known for blending the traditional with the modern.

Emily Watkins makes the most of seasonal ingredients to make a fantastic asparagus and hollandaise tart recipe.

Organic asparagus and hollandaise tart

Emily Watkins makes the most of seasonal ingredients to make a fantastic asparagus and hollandaise tart recipe.

Emily Watkins blends the traditional with the cutting-edge, offering highly creative interpretations of bygone British dishes – many inspired by historical recipes she has unearthed from her small patch of the Cotswolds. Provenance is a guiding value of her kitchen and local artisan suppliers are championed in her menus, with local, seasonal abundance at the core of her cuisine.

Emily Watkins blends the traditional with the cutting-edge, offering highly creative interpretations of bygone British dishes – many inspired by historical recipes she has unearthed from her small patch of the Cotswolds. Provenance is a guiding value of her kitchen and local artisan suppliers are championed in her menus, with local, seasonal abundance at the core of her cuisine.

Emily Watkins' lamb loin with pudding recipe celebrates the flavours and ingredients of spring, featuring seasonal purple sprouting broccoli alongside lamb and carrots. The suet pudding adds further appeal to this delicious dish.

Lamb loin with steamed pudding, charred sprouting broccoli and baby carrots

Emily Watkins' lamb loin with pudding recipe celebrates the flavours and ingredients of spring, featuring seasonal purple sprouting broccoli alongside lamb and carrots. The suet pudding adds further appeal to this delicious dish.

Emily Watkins serves up a brilliant barbecued lamb recipe for sunny spring days, first treated with a salt cure of rosemary and juniper for added depth of flavour.

Barbecued leg of spring lamb

Emily Watkins serves up a brilliant barbecued lamb recipe for sunny spring days, first treated with a salt cure of rosemary and juniper for added depth of flavour.

The Pumpkin Dessert Recipe Index with over 100 delicious Fall recipes!

The Pumpkin Dessert Recipe Index

A delicious take on rhubarb and custard by Emily Watkins is the perfect way to usher in spring

Baked custard and rhubarb granita

A delicious take on rhubarb and custard by Emily Watkins is the perfect way to usher in spring

Emily Watkins' soused herring recipe is packed with flavour and served with a punchy bloody Mary dressing

Soused herring with heritage potato, celery salad and bloody mary sauce

Emily Watkins' soused herring recipe is packed with flavour and served with a punchy bloody Mary dressing

Emily Watkins' lamb loin with pudding recipe celebrates the flavours and ingredients of spring, featuring seasonal purple sprouting broccoli alongside lamb and carrots. The suet pudding adds further appeal to this delicious dish.

Lamb loin with steamed pudding, charred sprouting broccoli and baby carrots

Emily Watkins' lamb loin with pudding recipe celebrates the flavours and ingredients of spring, featuring seasonal purple sprouting broccoli alongside lamb and carrots. The suet pudding adds further appeal to this delicious dish.

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