THE TELEGRAPH
Stuart Ovenden urges Telegraph readers to discover their inner pagan with his superb Wassail recipe using cider and damson gin. Perfect for those cold November evenings. To read the recipe, click below.
Orchard Cook
Soused Mackerel with Pear Juice, Rhubarb and Ginger Recipe
THE TELEGRAPH
Once more the Telegraph turns to Stuart Ovenden’s outstanding book to review his soused mackerel with pear juice, rhubarb and ginger. The gift which keeps on giving…to read the recipe, click below.
Celebrate The Wassailing Season
in Feature, Orchard Cook
IN THE MOMENT MAGAZINE
The wassailing season is a time to connect with friends and family, so click here to see Stuart’s special recipe featured in the January issue of In the Moment which is out now.
Seasonal Recipes
COUNTRYFILE.COM
Whether it’s Stuart Ovenden’s puff pastry baked Camembert with quince or his Morrocan his lamb, you can view a selection of his seasonal recipes this month on the Countryfile magazine website. Or if you fancy making a cider and damson gin wassail, just click here to see how to create it.
Embrace Autumn With Recipes From The Orchard Cook
in Orchard Cook, Article
OLIVE MAGAZINE
Stuart Ovenden shows you exciting new ways to celebrate this season’s apples and pears. Click here to see Olive magazine’s extract from his title The Orchard Cook – Recipes from Tree to Table. They loved his taste tatin so much they’ve put it on the front cover!
Stuart Ovenden Featured In Country Living Magazine
COUNTRY LIVING MAGAZINE
Stuart Ovenden has to be one of the most skilled food photographers around today, but his talents don’t stop there… Click here to see a selection of his delicious recipes and amazing photography featured in October’s edition of Country Living magazine.