At the Orangery restaurant at Cliveden in Buckinghamshire the chef enjoys creating dishes with historical links with the property and takes particular pleasure in using fruit from the gardens. Food is locally sourced where possible and every month at least one special, seasonal dish features on the menu.

These are some examples of seasonal specials and regular treats which have a specific link with Cliveden. Please contact the property before visiting to confirm the menu.

Spinach, cream cheese & fresh herb roulade

• 50g (2oz) butter
• 50g (2oz) plain flour
• 900ml (1½ pints) milk
• 450g (1lb) spinach leaves, cooked and drained
• 4 eggs, separated
• 225g (8oz) cream cheese
• 1 bunch mixed herbs

Serves 6

Line a 25cm (9½in) x 30cm (13in) Swiss roll tin with baking parchment. Melt the butter then add the flour and cook for a couple of minutes. Gradually add the milk, stirring constantly. Allow to cool. Stir in the egg yolks and spinach then fold in the egg whites. Place in the tin and cook at 180^◦C (gas mark 4 / 350^◦F) for approx 40 minutes. Leave to cool in the tin.

When cold turn out of the tin, spread with cream cheese and chopped herbs, and roll. Serve chilled.

Cliveden orchard cake

• 75g (3oz) butter
• 150g (6oz) caster sugar
• 225g (8oz) self raising flour
• 450g (1lb) cooking apples, chopped
• 2 eggs, beaten
• 2tbsp milk
• 1tbsp granulated sugar
• 2tsp cinnamon

Grease and line a 23cm (9in) cake tin. Cream the butter with the sugar until light and creamy. Mix the apples with the sieved flour. Beat the eggs and the milk into the butter mix. Add the flour, spice and apples and blend well.

Turn into prepared tin and sprinkle with the granulated sugar. Bake in a moderate oven at 180^◦C (gas mark 4 / 350^◦F) for 40 to 50 minutes until golden brown.