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Chef’s Corner ‘Cheese on crackers’


ONION SEED CRACKER: 125g strong flour 2g salt 22g butter 45g milk 10g sugar


10g onion seeds 1 egg beaten Combine


all ingredients in a bowl


ROB PALMER OF MICHELIN STARRED PEEL’S RESTAURANT AT HAMPTON MANOR ON THE MODERN SNACK.


Chefs across the country are ditching the airs and graces of the ‘canapé’ in favour of the good old British term ‘snack’. ‘Many of the dishes on our afternoon tea and dinner menus are inspired by childhood memories or homemade classics. So it feels right that we use a British word for something so personally reminiscent,’ says Rob Palmer. Rob is a local lad who started out at Hampton Manor in a junior position at the tender age of 23. He became head chef at 27 and won his first Michelin star within 18 months, despite never having worked in a Michelin starred kitchen before. At Hampton Manor, the afternoon tea is a showcase of Rob Palmer’s deft ability for creating snacks for the curious foodie. Some of the snacks in store: Rob’s take on ‘cheese on crackers’, a sausage roll with homemade ketchup and crab with baby gem lettuce and XO sauce. The afternoon tea stands are then stacked with cheese scones served with beetroot chutney and the more traditional offering of fruit scones with jam and clotted cream. The tiers are finished with sweet morsels inspired by Rob’s evening tasting menus from Peel’s Restaurant.


Quote LIVE to enjoy a complimentary glass of wine paired to one of the afternoon’s courses. www.hamptonmanor.com Reservations 01675 446080


except the egg and seeds. Weigh 12g of a beaten egg and add to bowl. Mix until you have a firmish dough that leaves the bowl clean. Rest for 30 mins in the fridge. To bake, roll out with a pasta machine to the thinnest setting (about 1mm). Brush with the left over egg once on a lined baking sheet and sprinkle the onion seeds evenly over the sheet of dough. Bake on 160˚C for 10-12 mins until golden.


CHEDDAR CHEESE CUSTARD 200g grated mature cheddar 2 x 6minute boiled eggs shelled 250g cream salt to taste


In a blender add the cheese and boiled eggs, put the cream in a pan and bring to the boil. Once boiled remove from the heat. Turn on the blender and slowly add the boiled cream to the cheese and egg. Blend until smooth. Season with salt to taste. Pass through a fine sieve and put into a piping bag to cool in the fridge.


PICKLED SHALLOT RINGS 1 banana shallot, peeled and sliced into 2mm thick rings 25g white wine 25g sugar 25g water 50g white wine vinegar 1g salt


Put the sugar, salt and water in a pan and bring to the boil to dissolve the sugar. Add the wine, vinegar and shallot rings and leave to cool.


airtight container and store in fridge til needed. Asssemble your cracker as shown in above picture.


The husband’s reprieve


Husbands, we’ve all been there. Gift picking is the annual stumbling block. You’ve bought her the chocolates, the jewellery, the cookbook, the picture frame all before. How do you muster up some creativity and originality after all these years? How do you re-engage with those heady years of romance and show her that you still love spending time with her? Well, this might just get you out of the doghouse.... An experience to be unwrapped with a box of goodies to show that a voucher wasn’t an afterthought but a pre-meditated manly mission to cherish your loved one.


THE AFTERNOON TEA BOX // THE GOODNIGHT BOX // THE DINNER BOX


Gift boxes must be collected in person from Hampton Manor, Shadowbrook Lane, Hampton-in-Arden, B92 0EN. 01675 446080. Alternatively, gift vouchers are also available online.


Place in an


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