In this first of a new series, we ask some of the UK’s top travel destinations to provide us with delicious recipes.

Farm House Twist

Time required: 20 minutes
Serves: 2

2 packs of chestnut mushrooms
10 small vine tomatoes
A touch of balsamic vinegar
4 medallions of bacon
2 eggs

1. Preheat your oven to 180C
2. Slice the chestnut mushrooms and place in an ovenproof dish
3. Slice the vine tomatoes into small chunks and place on top of the mushrooms
4. Season lightly with a sprinkle of sea salt and Italian herbs, together with a drizzle of balsamic vinegar
5. Place in the oven and roast for about an hour, turning the mixture over occasionally
6. Fry the bacon medallions until cooked thoroughly
7. Place two bacon medallions together in the middle of a large plate, and using a metal ring stacker, fill with the mushroom and tomato mixture
8. Leave to set
9. Prepare fried, scrambled or poached eggs
10. Place the eggs on top of the mushroom and tomato mixture, together with a sprig of parsley

The English Rose

Time required: 50 minutes
Serves: 2

2 large portobello mushrooms
2 large ripe vine tomatoes
4 medallions of bacon
4 eggs


1. Prepare the mushrooms and place separately on baking foil
2. Slice the tomatoes and arrange on top of the mushroom in a circle – forming a rose
3. Season lightly and add a touch of balsamic vinegar
4. Form a parcel with the foil, place in an oven proof dish and bake in the oven at 180 degrees for about 45 minutes
5. Prepare the bacon
6. Scramble the eggs and then place in two ramekin dishes
7. On a hot plate turn over the ramekins containing the eggs and remove and then place the bacon medallions on top, followed by the mushroom
8. Garnish with flat leaf parsley and enjoy!

Cheesy Crumpets

Time required: 15 minutes
Serves: 1


2 crumpets
2 bacon
1 tomato
Splash of Worcester sauce
Handful of cheddar cheese


1. Toast the crumpets on both sides and at the same time grill two slices of bacon and four slices of tomato
2. Put the toasted crumpets onto a plate
3. Sprinkle them with grated cheese
4. Add a liberal dash of Worcester sauce all over
5. Put back under the grill until cheese has melted
6. Remove from grill
7. Cut cooked bacon up into strips and put on top of crumpets with the cheese on then add some more cheese and pop back under the grill
8. When the cheese has melted and gone golden brown take out of grill and put the cooked tomato on top

Mike’s Mushrooms (v)

Time required: 10 minutes
Serves: 1


4-6 chestnut mushrooms
¼ tsp of wholegrain mustard
Rapeseed oil
1 Tbsp Philadelphia light
4 chives

1. Put a small amount of rapeseed oil in frying pan
2. Cook mushrooms until they soften
3. Add the mustard and stir thoroughly
4. Once mushrooms are fully cooked turn heat right down and add Philadelphia- stir thoroughly
5. Serve onto warm plate with slice of toast (wholegrain or seeded-spread lightly with Philadelphia)
6. Hold chives over plate and cut into very small pieces allowing it to scatter over plate and the mushrooms

Norwegian Bread (v)

Time required: 50 minutes
Serves: 4

600g stoneground wholemeal flour
2 Tbsp of porridge oats
Half packet of dried yeast
1 Tbsp of granulated sugar
1 Tbsp of dark molasses
Pinch of turmeric
20g soft butter
400ml lukewarm tea or water
Seasoning salt and pepper
Muesli or pumpkin seeds for decorating

1. All dry ingredients, except salt and pepper, into a mixing bowl
2. Add the molasses and butter and begin mixing together, being careful not to be too vigorous
3. Line 2 bread tins with baking paper
4. Cover the bowl and leave in a warm place (on top of warm or used oven) away from drafts (yeast hates getting cold!)
5. Once risen, place into the prepared bread tins, and set them to one side to rise again
6. Bake in an oven 160 for appx. 40 minutes. When the bread is cooked, striking it will produce a hollow drum-like noise

Poached Pears (v)
Time required: 25 minutes
Serves: 4

8 good sized Williams or Conference pears, peeled
300ml cheap red wine
100ml water
150g granulated sugar
Cinnamon stick
Star anise
Cloves crushed
Knob of butter


1. Place the wine, water, sugar and spices in pan big enough to cook your pears
2. Boil liquid for 10 minutes, so it reduces by a third
3. Reduce the heat to a simmer and place pears carefully in the hot liquid
4. Cook for 10 or so minutes until you can easily pierce the pears with a knife
5. Allow the pears to cool out of the liquid
6. Reduce the liquid further until syrupy in texture, then add the butter
7. Serve with cold yoghurt