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' 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, a big fan of organic produce, has teamed up with Great British Chefs and the Organic Trade Board to show off beautiful spring produce in this pearl barley salad recipe, served with fresh pea shoots, goat's cheese and mint. The pearl barley is cooked much like a risotto (or 'orzotto' as barley risotto is known as in Italian) but with a lighter feel.
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.