Buttermilk pudding with apple and pomegranate crumble
The panna cotta has become one of the staple desserts over recent years. It’s a vanilla-infused cream that has been set with gelatine.
Recipes
French apple cake
I know it’s the beginning of January, and you’re probably all on a diet. Me too, to be honest. But I didn’t feel like I really got my full hit of apples in the prime autumn months.
Cod with prawns in a citrus buerre blanc
Tonight I got presented with some key ingredients, and invited to cook a dish from them. The ingredients were sustainably-sourced cod loin, and prawns.
Gnocchi with chestnut mushrooms, fresh chilli and parmesan
Although there are lots of wild mushrooms that will look fancy, quite a few of them can’t really match the flavour of some nice chestnut mushrooms that you’ll find at most supermarkets.
Pan-fried duck breast, confit duck leg, duck liver ravioli with a Madeira sauce
This dish is my ultimate celebration of duck. The star on the plate is the duck leg confit, which is the best tasting duck you will get.
Roasted butternut squash soup with pancetta, chestnuts and sage
One of my go-to homemade soups - through the year to be honest but especially now - is butternut squash soup. And it's as simple as anything.
Beetroots in beer batter with horseradish cream
Beetroot has a pretty long season, but it’s at its best right now, so it would be a shame not to have at least one dish to celebrate it.
Venison casserole with horseradish mash and glazed carrots
Venison has grown in popularity in recent years. It’s gamey flavour has grown on people and it’s slowly losing its image as being ‘posh food’.
The lightest potato gnocchi with Binham Blue cheese sauce
I keep coming back to the same challenge - getting basic potato gnocchi, mildly scented with nutmeg, to the lightest most melting texture imaginable.
Squash risotto with chestnuts, sage and pancetta
For me, this dish is absolutely Autumn on a plate. It is my absolute favourite risotto of all time, and for years it’s always been the thing I looked forward to enjoying between the period of Halloween and Christmas.
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Welcome to Delicious and Sustainable
I'm Mallen Baker. I've spent thirty years working on sustainability with a focus on business (corporate social responsibility). I'm passionate about great food, and wanted to share ideas, analysis, recipes and information about delicious food with a nod towards sustainability.
