Adam Jackson and his amazing Chocolate Brownies

With thanks to Adam Jackson who is executive head chef at the Feversham Arms in Helmsley . As it is the weekend .. it is time for a little treat and the only advantage of self isolating by yourself is you can eat them all. But isnt it nice to share so please save this recipe for when we can all be out and about again. I am happy to visit you when this is all over if you make some of these. 

Please still heed #StayInStaySafe as hard as it is.  To put it bluntly it is only ignorant ,selfish people who flaunt the rules.

  Chocolate brownies . Can we gluten and dairy free . 4 med eggs beaten

200g green and blacks 70% choc it’s got no dairy no soya and only a tiny bit of sugar .
250 g pure spread or other dairy soya free spread
130 cocoa powder make sure it’s dairy free some are not .
300g
Caster sugar
60 g of s r flour or gluten free s r flour .
Weigh out all ingredients with the kids sift the flour and cocoa .
Pre heat oven 180 deg f
1 melt spread and chocolate in a bowl over simmering water . Leave yo cool enough that the kids can touch bowl .

2 add beaten egg mix well

3 . Add sifted flour and cocoa
Mix in
Put in to lined sandwich tins and cook for 10 mins at 180 drop temp to 165 and cook for a further 10-15 mins . Not an exact science but you looking for a risen mixture crusted and slightly cracked on top gooey In the middle . If it rises and soufflé up and cracks it’s too cooked .

Leave to cool and eat 😋😋😋 this makes 2 x 8 inch cake tins . Make with kids easy 

When you see acts of kindness like this we will win Coronavirus

When you see acts of kindness like this ,we know the we will beat Coronavirus . Adam Jackson recently became head chef at the Feversham Arms in Helmsley and today this is what he posted

Lamb shoulder pasta on the go for n h s front line workers at York district hospital . To be delivered later today . Immensely proud of all you front line workers 💙❤️ we all rely on your bravery and hard work x
Not only did he do this but he also created a pudding for them . It is deeds of kindness like these that will all help us get through this time and together as we #CaringAndShare we will beat Coronavirus  

New top class chef on the block - ADAM JACKSON at The FEVERSHAM ARMS

Delighted to say there is now another place we can suggest to guests to go to eat. It is in the Weathervane Restaurant at the Feversham Arms in Helmsley. Adam Jackson is now head chef there and his food is amazing.
I have know Adam a long long time .Firstly when he was head chef at the Black Swan in Oldstead where he got a Michelin star for his food.  More recently he has returned from the bright lights of York to take the Feversham Arms to another level .
I was very honoured when he made time to attend the Ryedale Business Awards last week when I announced this great talent was in the area had arrived. It had all been very secretive up until only a few days before.

I went along last night with two friends, Mary who drink Prosecco, Tracy who has a liking for Vodka and Cranberry ..I must try that it was a new one to me and as I was driving I stuck to tap water.
A 2 or 3 course a la carte menu . Chef Jackson certainly worked incredibly hard to keep all 36 diners happy. Nearly a full restaurant  on a freezing evening yes it was 0 degrees when we later ventured out into the late night air.  Please note it was only freezing outside and I had a prime view of everyone cooing and oohhing over their food as I was sat with my back to the wall with a good view of the room.
To start not just bread homemade of course with my favourite of favourites marmite butter and a sea salted version too but a cup of the finest lightest french onion soup I have ever drank . would be pot washer for a week to learn how to make this. I have ever drank . It also came with little balls the finest of choux filled with whipped goats cheese

There is a very detailed version of this blog written up on our FACEBOOK PAGE - JACK PECKITT/ANNA LUPTON if you wish to read it more deeply . I will say what I choose I couldn't have bettered .Sea Trout with hispi, wasabi and apple to start -that was my favourite , my main course was Cod, loveage, ratte potatoes and potted shrimps with the latter catching my eye to make the difficult decision a little easier to know which course to chose. Topped off with Chocolate ,blood orange and pecan.
Mary and Tracy had the beef which they said they had never tasted beef like it .
 We were given extra surprises in store along the way as nice places do . You know it is a "nice "place when you finish with a cheese board with not only has orchard chutneys, crackers and walnut and treacle bread but honey and walnut on one of  cheese as well .