Blog Forman and Field

In honour of the Queen’s diamond jubilee we’re running a competition to create the most fantastic dessert possible using a mystery box of ingredients. We asked some of our favourite food bloggers to take part – see here for more details.

All the boxes have arrived, pinnies are being starched and rolling pins sharpened. Here’s the list of ingredients supplied, what would you make?

ORIGINAL BEANS CRU VIRUNGA 70% DARK CHOCOLATE A new chocolate producer that is rapidly becoming the choice of top Chefs, chocolatiers and restaurants including Marcus Wareing, The Fat Duck, Galvin at Windows and Damian Allsop to namedrop but a few. See enclosed notes for more detail. The original beans website is well worth a visit for chocolate inspiration - http://www.originalbeans.com/

DOVE’S FARM FLOUR This general purpose white flour is milled from English wheat grown by organic farmers to Ethical Trade standards which involve a fair price for the farmer and fair treatment of workers, as well as involvement with local communities. This is great for baking pastry, cakes and biscuits.

LONGMAN’S UNSALTED FARM BUTTER Proper butter from a family run Dairy farm in Somerset.

FORMAN & FIELD LEMON CURD Our own handmade lemon curd from the Forman & Field kitchens. Tarter than most with a good hit of lemon zest so it’s makes for a mighty fine baking ingredient.

CRÈME ANGLAISE More homemade goodness from our kitchens. We make this daily to order with lots of fresh Bourbon vanilla.

ELDERFLOWER LIQUEUR This heavenly elixir is made in small batches with hand-picked elderflowers by Bramley & Gage down in South Devon. They’re a family business with son Michael recently having taken over from his old man Edward. And if you can’t think of a good recipe to bake with it…

MULLED PEARS The final contribution from the F&F kitchens, pears poached in a mulled red wine syrup.