Chef: John Pountney

Part of the challenge to cook over winter is trying to make the most of limited seasonal ingredients. So for these recipes, I'm trying to combine three factors: 1. fresh produce from your winter garden (leeks, fennel, cavolo nero); 2. stored summer vegetables (such as pumpkins, garlic, onions, shallots); 3. preserves (such as olives, tomatoes and porcini) Photo credit: Laura Forest Photography for Refreshment Room images

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John Pountney's

Pumpkin & porcini Soup

A hearty, tasty and simple winter soup.

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John Pountney's

Braised Lamb Shoulder with Fennel, Orange and Green Olives

Fennel is one of my favourite vegetables and if you plant in the early autumn, you should have a steady supply over the winter. This is a great accompaniment to slow cooked meats or just a general side dish. Fennel has a beautiful, gentle aniseed flavour. Its versatility means it can be eaten cooked or raw and is easy to grow.

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John Pountney's

Braised Cavolo Nero with Garlic and Anchovies

Cavolo nero (black cabbage) is easy to grow, tastes wonderful and looks beautiful in the garden. It is a simple variety of cabbage which doesn't form a head, just leaves which you can pick individually. It belongs to the same family as kale. It originates in Tuscany. A great robust accompaniment to braised meat dishes.

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John Pountney's

Pears in red wine with Panacotta

The pears and panacotta make a great double act.

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