Happy Father’s Day from Feversham Arms Hotel & Verbena Spa
Whilst this may not be the spring-summer season we were planning for 2020, as the sun is shining, as some of the lockdown restrictions are eased, we look forward to welcoming you back to the Feversham Arms & Verbena Spa very soon, when it is safe to do so.
In the meantime, we’re still here to help you celebrate those special days and milestones and share hints and tips to help you through lockdown. As Father's Day fast approaches, we thought we could share some ideas and picnic-perfect recipes to help you create the perfect day.
Don’t forget to check out our amazing Father’s Day offers to spoil doting dads when it’s safe to open our doors once more and welcome you back to the Feversham Arms Hotel & Verbena Spa. If you can’t wait, why not treat your Dad to his own home-spa experience and check out some of the luxurious gift sets for men from our brand partner Temple Spa to tide him over until he can enjoy our spa experience for real.
Our executive chef, Adam Jackson, is currently furloughed and in charge of childcare and home schooling whilst his NHS partner goes to work. Whilst he’s looking forward to coming back and creating some wonderful, mouth-watering dishes, he’s very kindly given us permission to reproduce some the recipes he’s been sharing on his Instagram @adamjacksonchef that are quick and simple for the kids to join in.
DAD’S FAVOURITE CHEESY SCONES RECIPE
- 225g self-raising flour
- ½ tsp baking powder
- Pinch of cayenne pepper
- Pinch of mustard powder
- Pinch of salt
- 125g of your favourite hard cheese grated
- 100g of salted butter or margarine (ideally unsalted)
- 1 egg beaten
- 100 ml milk (it won’t take all the liquid so add slowly, but this is wetter than a normal scone mix)
- Mix in fat into flour, pinches and baking powder
- Add most of the grated cheese (but keep some back for toppings)
- Slowly add beaten egg mixed with milk aiming for a slightly sticky dough
- Don’t roll but press out with your hands and cut into squares with a blunt knife
- Brush with a little of the egg and milk mixture
- Top with the remaining grated cheese
- Bake in the oven at 170°C for 20 – 25 minutes
These can be made start to finish in less than an hour including making and resting the dough – and can be made in ten minutes if you make the dough and relish ready to go!
For the flatbreads:
- 125g self-raising flour
- 125g Greek full fat yoghurt
- 1/2 tsp baking powder
- Large pinch oregano or fresh chopped rosemary or thyme
- Chopped fresh wild garlic (optional)
- Large pinch salt
- Combine all the ingredients in a bowl. This is easiest by hand as a machine over works the dough. Lightly dust with flour, wrap in cling film reserve the in fridge until you need it.
- Rest for 30 mins.
- Roll out thinly on a lightly floured surface. Cook in a hot non-stick pan or griddle lightly oiled. They will puff up in the middle when cooked.
For the tomato relish:
- 1 tin of chopped tomatoes
- 1 small carton of passata
- 2 cloves of garlic, chopped
- Olive oil
- Chopped shallot or onion
- Splash of white wine
- Dash of vinegar
- Chilli (optional)
- Salt and pepper
- Sweat the shallot/onion, oregano and garlic in oil. Add the tomatoes, passata then add wine and vinegar and cook down until nice and thick. Add chilli if using. Season and cool.
- Add any other toppings you like! Pre heat the oven to 230°C, pop in for 5-6 minutes – you’re done!
Adam’s Home-Made Lasagne
- 6 lasagne sheets
- 500g beef mince
- 500g pork mince
- Tin of San Marzano tomatoes
- 200ml Passata
- 2 tsp of dried oregano
- 3 dessert spoons of dried wild mushrooms (optional)
- 4 x chopped chestnut mushrooms
- 1 x red pepper peeled and chopped
- ½ onion chopped
- 2 cloves garlic chopped
- 125 ml red wine
- 1 tsp of malt vinegar
- Beef stock cube
- 200 ml chicken stock diluted with boiling water
- Splash of Lea and Perrins
- Salt and pepper
- Bisto granules
For the cheese sauce
- 60g butter
- 60g flour
- 1 tsp mustard
- Grated cheddar and Parmesan
- Warm milk
- Cook the meat sauce first at least an hour before you need to make the lasagne.
- Brown the mince and remove from pan sieving to remove the excess fat.
- Fry the onion, garlic, oregano, mushrooms and peppers.
- Add mince and cook on high heat.
- Add red wine vinegar, beef and chicken stock with dried mushrooms.
- Reduce by half and add tomatoes, smashing them up with your spoon as they cook.
- Add the Passata, Lea and Perrins and cook on a low heat for 1 hour stirring occasionally.
- Keep the sauce warm and check the seasoning.
- Add a touch of Bisto to stabilise the sauce.
- Melt the butter in the pan and stir in the flour and milk.
- Add cheese and mustard at end followed by seasoning.
- Reserve ¼ of your cheese to top lasagne at the end.
- Using a large flat dish, start you Lasagne with a layer of meat sauce, cover with two lasagne sheets followed by a layer of cheese sauce and repeat two more times.
- Top with the remaining cheese sauce and grated cheese with a sprinkle of seasoning and rest for at least 1 hour before baking.
- Cook for 40 mins 180°C until the top is golden and delicious.
LEMON DRIZZLE CAKE
For the cake
- 4 Beaten eggs
- 225g caster sugar
- Zest of lemon
- Soft butter or dairy free spread if preferred
- 225g of self-raising flour
- 1 extra teaspoon of baking powder
For the drizzle
- 100g caster sugar
- Juice of 2 lemons
- Beat butter and sugar until fluffy
- Gradually add egg and beat lightly
- Add sifted flour and baking powder gradually
- Place in a pre-heated oven at 180 degrees Fahrenheit for 8 – 10 minutes
- Drop heat to 160°C for a further 20 minutes
- Once cooked rapidly boil drizzle until it forms tiny bubbles
- Prick top of the cake and pour over drizzle
- Sprinkle with a little caster sugar
- Cool and eat 😊
GOOEY CHOCOLATE BROWNIES
Get the taste of the Feversham Arms from home, with our very own Adam Jackson’s brownie recipe, which can be adapted to be gluten and dairy free – delicious, and easy to make with the kids!
4 medium eggs beaten
- 200g 70% chocolate
- 250 g dairy and soya free spread
- 130g dairy-free cocoa powder
- 300g caster sugar
- 60 g self-raising flour (can be gluten free)
- Preheat the oven to 180°C.
- Weigh out all ingredients with the kids.
- Sift the flour and cocoa.
- Melt the spread and chocolate in a bowl over simmering water . Leave to cool enough that the kids can touch bowl.
- Add beaten egg and mix well.
- Add the sifted flour and cocoa, mix well and put in to lined sandwich tins.
- Cook for 10 mins at 180°C, then drop the temp to 165°C and cook for a further 10-15 mins. It’s ready when the mixture is risen, with a crusted and slightly cracked top – and nice and gooey in the middle! Leave to cool and eat!