Recipe of the Month

Marinated Kentish vegetables with asparagus with a pea coulis on a puff pastry base

Ingredients (makes 6)

500 g of readymade puff pastry

4 medium red onions

Olive oil

125 ml of balsamic vinegar

500 g of green beans

300 g of tender stem broccoli

24 spears of asparagus

6 medium courgettes

6 Tomatoes

Salt and black pepper

400 g of cooked new potatoes (al dente and cooled)

Balsamic syrup (optional)


For the pea puree


250 g of petit pois (defrosted)

1 small diced onion

2 tablespoons of olive oil

150 ml of cold water

Salt and white pepper


Sautee the peas and onion together in the oil until soft, season with the salt and white pepper then cover with the cold water and cook gently on

a low heat  for 20  minutes.

Once cooked, tip into a liquidizer and blend until smooth



Step 1 Prepare the filling


Balsamic red onions


Peel and chop the red onions into small petals place in an oven tray and

mix with the  balsamic vinegar and 3 tbs olive oil seasoning well

with black pepper and salt.
Cover with tin foil and bake at 180 C for about 30 minutes until soft

but not  brown. Leave to cool.

Green vegetables

Blanche the green beans, asparagus and broccoli until just softening

then run under cold water to cool.

Slice the asparagus lengthways in half

Slice three of the courgettes into thinnish rounds but do not cook.

Place all the green vegetables in a bowl and dress with a

splash of olive oil, salt and black pepper

Step 2 Make the pastry cases


Roll out pastry on a pre floured surface to about 4mm thickness

and cut out 6 rectangles roughly 100mm x

140mm and using a small knife make some

small marks all the way round the edge

Score a smaller rectangle in the centre of

each leaving a 15 ~ 20 ml border around

the edge and, using a fork, prick the entire

surface within this line.


Place the  pastry rectangles on a non stick

baking tray and place in a pre heated oven

(180 C) for 15 ~ 20 minutes until a pale golden colour.


Carefully remove the centre to leave the hollow case.

Fill the bottom of each case with the cooked onions 

then add a layer of the cooked green beans

add another of the tender stem broccoli ,

one of the courgette discs and finally

the asparagus spears laid across the others.

finally, slice a tomato in half and place on the top.

Lightly dress the top with some olive oil


Place the filled cases onto a non stick baking tray

and into a preheated oven at 180 C for 15 minutes

Step 4 Sautee the potatoes and courgettes.

Slice the new potatoes into rounds,

sauté in two tbs of olive oil until golden.

Add  the rest of the courgette discs

and cook through.

To serve


Place some of the sautéed potatoes and courgettes in the centre

of each plate and drizzle some of the pea puree and optional

balsamic syrup across them and around the outside and carefully

place the finished filled pastry case on top.

The Hutch layered vegetables in a pastry[...]
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Ian's twice baked cheese and onion souffle

Sufficient for 6, 90mm round deep ramekins


50g plain flour

50g butter

300ml whole milk

125g of your favourite cheese (grated)

3 eggs (separated)

2 or 3 spring onions (or half a leek) finely chopped

1 teaspoon of English mustard

Salt and pepper


Using a brush thoroughly coat the inside of 6 ramekins or oven proof cups with butter and place in the chiller box of the fridge.

Into a saucepan add the flour, milk and butter, place over a lowish heat leave for a few minutes then whisk by hand until smooth, cook for a further 5 minutes or so to “cook out” the flour stirring all the time. (If you want to be a bit cheffy you could make a roux first and add the milk slowly to create a white sauce). Add the grated cheese, spring onions and mustard and season, continue on the heat until the cheese has melted (a minute or so). Remove from the heat and add the beaten egg yolks.

Whisk the egg whites into stiff peaks and fold into the mixture, it is easier to combine the mix if you stir a tablespoon or so of the whisked whites in first, and then gently fold in the rest with a soft spatula retaining as much air as possible.

Pour the mix into the buttered ramekins until just over half full then bang each ramekin onto the work surface an few times to settle the mix until topping up to about half an inch from the top, bang to settle once more.

Place the ramekins in a roasting tray and fill the tray with water until it is two thirds up the side of the ramekins, place in a preheated oven (200C , 180C fan assisted) and cook for 25 ~ 30 minutes until risen.

At this stage either serve straight away or allow to cool and keep refrigerated for up to 4 days.


To serve:


Run a sharp knife around the inside of the ramekin to free the soufflé and tip into an individual oven proof dish, pour over a couple of tablespoons of cream and sprinkle on some grated cheese. Place in a hot oven for 10 minutes or so until everything is golden and bubbling and serve with chunky chips.

Recipe of the Month - December

The Hutch's Sticky Apple & Ginger Pudding with Butterscotch

For the pudding - Ingredients:
110 g stem ginger
175g self raising flour
110g sugar (Demerara)
85g butter
2 eggs
1 Cox apple
110ml warm water
1tsp black treacle
1tsp grated root ginger
¼ tsp ground ginger
¼ tsp ground cinnamon
1 and ¼ tsp baking powder
1 and ¼ tsp bicarbonate of soda

Skin, core and dice the apple very finely and place in a mixing bowl, add the grated and finely chopped root ginger, cube the butter into small pieces and then add along with all of the other ingredients except the water. Start whisking on a slow speed and as the ingredients start to blend together gradually add the warm water, carry on increasing the speed and adding the water gradually until the mix is smooth (10 mins). Pour the mixture into 6 pre buttered  ramekins or small pudding moulds until the mixture is 1cm from the rim. Cook in a convection oven for 20 minutes at 180 C. Whilst cooking prepare the butterscotch sauce.

Ingredients for butterscotch sauce:
250g Demerara sugar
150g butter in 2cm cubes
150ml double cream


Pour the sugar into a small saucepan and slowly caramelise over a medium heat string slowly and often. When the sugar has melted add the butter gradually stirring vigorously as you do so. When all the butter has melted add the double cream and whisk until shiny.

To serve turn out the each pudding onto a plate, spoon over the sauce ensuring the sides are coated and top with a quenelle of ice cream, we use stem ginger.

Recipe of the Month - December

The Hutch Parsnip, Chestnut and Cranberry Christmas log

Serves 4 - 6

Prep time: 30 mins

Cooking time: 60 mins


What You Need:



600 g small parsnips

300 g cranberries, (cooked/frozen)

200 g of cooked chestnuts

100 g of breadcrumbs

120 g caster sugar

100 g of walnuts

2 large onions

15 g freshly chopped sage

1 beaten egg

4 tablespoons butter

1 tablespoon honey

½  teaspoon mace (or 4 fresh bay leaves)




Melt 3 tablespoons of the butter in a pan over a moderate heat, add the finely chopped onions and cook until soft.  Add the sage and cook for two more minutes before tipping into a large mixing bowl.

Blitz the chestnuts and walnuts in a blender to a fine grain and add to the mixing bowl, sprinkle in the mace or chopped bay leaves, the breadcrumbs and combine everything with the beaten egg.

Grease a 900g loaf tin and line with strips of baking parchment, and then grease the paper too.

Peel and half the parsnips and parboil them for no more than 4 mins. When cool enough to handle trim the parsnips to fit into the bottom of the tin, roughly chopping the offcuts before adding them to the nut and breadcrumb mix.

Soften the cranberries in a pan over a medium heat before adding the sugar and simmering for 5 to 10 mins. Allow to cool.

Mix the trimmed parsnips with the remaining tablespoon of butter and the honey and place them in the bottom of the tin. Cover with approximately 1/3 of the nut mixture, packing it well down into the tin, smooth the surface as flat as possible then spread it with the cooled cranberry jam ensuring that there is a gap all around at the edges. Now pack in the rest of the nut mixture. Cover with clingfilm and chill for up to 24 hrs before covering with foil and baking in a preheated oven at 180 C for 1 hour.


Allow to cool slightly before tipping out and carving, reheat in a microwave for 30 seconds or so if necessary.

Recipe of the Month - October

The Hutch Leek & Cheddar Tart on a Bed of Red Cabbage Ragout

Serves 4

Prep time: 30 mins
Cooking time: 60mins

What you need:

4 round tart tins
1 large saucepan
2 large leeks
2 banana shallots
200g grated mild cheddar cheese
4 wafer thin slices of mild cheddar cheese
4 tbsp of balsamic vinegar
1 glass of red wine
2 tbsp of cooking olive oil
1-2 teaspoons of sugar (to taste)
1 sheet of readymade puff pastry (enough for 4 X 10cm round tart tins)

1 large saucepan
1 medium red cabbage
1 dessert apple
Cinnamon stick
1 medium red onion
1 glass of red wine
1 glass of white wine vinegar
2 tbsp of cooking olive oil
Coarse rock salt and black pepper

Flat leaf parsley
Sundried tomatoes
Basil pesto
Extra virgin olive oil

What you do:


  • Roll the pastry and line the tart tins, ensure to butter and flour first if not non stick.
  • Cover the base with baking beans or rice and the edges with professional clingfilm and bake in the oven at 180-190 °C.
  • When the rims are golden remove the clingfilm and the baking beans and cook for a further 10 minutes. Keep an eye on the cavities of the tarts during this time and do not allow to rise by pushing down with the back of a spoon.
  • While the pastry is cooking prepare the filling.
  • Top and tail the leeks and cut in half then slice lengthways, julienne the pieces then wash well in a sieve and allow to dry.
  • Peel and julienne the shallots.
  • Add the oil to a large pan and set on a medium heat.
  • Add the shallots and fry until cooked but not browned then add the leeks, cover the pan and sweat on a low heat until the leeks are just tender.
  • Add the red wine and balsamic vinegar and the sugar, increase the heat and cook through, stirring all the time, until the alcohol is cooked off and the leeks take on the colour of the wine and vinegar evenly.
  • Once cooked, remove from the heat and add the grated cheese and mix thoroughly.
  • Loosely fill each tart with the mixture cover with a wafer thin slice of cheese before putting into a preheated oven at 180-190 deg°C for 10 - 15 mins


  • Julienne the cabbage, core and slice the apple (skin on) and chop the red onion finely.
  • Heat the oil in the saucepan, add the prepared vegetables and fruit, the cinnamon stick, a generous pinch of salt and a good twist of black pepper and stir-fry on a high heat until the cabbage begins to soften.
  • Add the red wine and vinegar and cook for a further 5 mins before reducing the heat to low
  • Cover and cook for an hour until the cabbage is completely soft, stirring occasionally.

Putting it on the plate:

  • Using a ramekin or a 10cm ring, fill and mould the ragout into a neat block in the centre of each plate.
  • Remove the mould and rest the tart gently on top.
  • Garnish the tart with half a sundried tomato and a leaf or two of flat parsley.
  • In a ramekin, stir together two teaspoonfuls of pesto sauce and four dessert spoonfuls of extra virgin olive oil and dribble around the plate then scatter a few ripped sundried tomatoes for effect.

Serve with a bottle of Hix & Buck’s delicious Cuvée des Helviens. (suitable for vegetarians and vegans)

Bon apetit!

Recipe of the Month

Marinated Kentish vegetables and asparagus

Over the last few months this has been our most popular dish during the evening. Follow our step by step guide to making it at home and impress your friends and family. Read More for the full recipe.


The Hutch

13 Palace St




We also offer a range of  wraps and sandwiches: