Contact Seasons Wild & Free, Catering

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Seasons, Wild & Free, Tenterden, Kent | T: 07597962482 | E: feedme@seasonswildandfree.com

Open Monday to Friday 9am-5pm or by prior appointment. We aim to respond to all enquiries within 48 hours. For urgent or last-minute contact please call or text. Menus need to be confirmed in full 48 hours prior to the event.

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seasonswildandfree

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Pistachio or chocolate? Just a little reminder that at some point the sun will shine once more and these sweet, chewy clouds of yumminess will be on our menus once more. These were picked by a bridal couple last week. Home made meringues are my absolute fave too and sooo easy. There are a million recipes but none simpler than mine. Here goes:
Preheat the oven to 110 c fan.
Taking a very clean bowl, add 2 egg whites, mix with an electric whisk until white and fluffy, with the whisk still going, gradually add 100g of caster sugar (one dessert spoon as a time) until the mixture is glossy and stiff. Taking a large spoon or spatula, scoop and splat a dollop onto a baking tray (lined with grease proof paper unless silicone based). Swirl in some crushed pistachio or sieved cocoa powder and cook for 1 hr 45 mins. Once cooked, turn off the oven and leave until cooled. If you prefer a more uniform shape, you can use a piping bag or draw out your meringue circles on a sheet of grease proof paper and shape the with a spoon. I like mine a bit more free-form but would use this technique for a pavlova where the sizes need to be the same. There is also absolutely no reason you can’t eat a meringue in blustery old winter. I would just serve with a compote or stewed fruits rather than fresh. Quite a nice change from heavier sponge and pastry based desserts to my mind. 😘

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Dinner goals. Surprisingly often I have NOTHING in for dinner and have to make it up! But you know what they say.... necessity is the mother of all invention so... a very garlicky, tomatoey prawn pasta only I didn’t have garlic and only 5 cherry tomatoes so Thank you @kentishoils for your very garlicky local rapeseed oil. Thus was essentially the base of my sauce and I used about 100ml along with 1 finely sliced onion and a tablespoon on sundries tomato paste and whatever herbs I could salvage (basil and coriander in this case). Pasta was cobbled together with a handful of gluten free tagliatelle and half a bag combined of whole wheat fusilli and penne. Sometimes you just need to get the job done! We’ve had our beautiful friend Jones staying for a few months now and he’s promised to babysit 3 very well behaved children 🤫 whilst we head out to Rocksalt. Dinner got a👍🏻 so here’s hoping the rest of his evening goes as well! Xx

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Lemon Strawberry tart and Apple Frangipane. Both taken from @the_soulful_baker and possibly the brightest thing about yesterday! My guests observed what a welcome dose of summer it was on such a grey day! I love tastings. Guests give a guide of what they’d like to try which gives me room to experiment and get creative and gives them an element if surprise and delight! They are really the only way to bring the wedding breakfast to life and show you the endless options for flavour, style, service etc. Wedding menus are a complete collaboration. No two are the same and the unique tastes and styles if each couple inform a tailored menu! I’m often asked standard menus and pricing, in truths everything is tailored to the couple so I never book a wedding without a tasting and am very grateful that all my couples to date who have tasted, have booked. 👏🏻👏🏻 It’s also a undoubtedly a deliciously fun way to spend a grey January afternoon! Thank you to my guests who were super relaxed and clearly lapping up the time away from work and babies to be spoiled for the afternoon. Why not hey! 🍾😋🥰

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Definitely soup weather! Tomato with a dash of cream, thyme and garlic oil. My girls 💚 soup who is great as it is super easy to make, great for using veg past it’s prime and super healthy. Fur any soul I usually fry off some leeks (because I’m too lazy to peel an onion) in oil or butter or a combo, add veg. In this case some fine diced carrot and tomatoes to about 500g, add 1lt of veg stock to cook. Once completely cooked to the point it’s breaking up, blitz and add more stock until you get the desired thickness. Herbs can be added at any point but I usually add soft herbs like basil, nr the end. Woody herbs can go in from the beginning but remove before blitzing if they are not tender. Bon apetit! Xx