22 Jun 20
At Picturehouse, our team are driving on with our new menu development, working with fresh ingredients to deliver delicious and exciting new dishes. Join us again for our dish of the month at home, giving us feedback and suggestions for future recipes.
This month it's time for a lunchtime treat. Creamy brie meets salty-smokey bacon and sweet caramelised onion chutney. Then, throw the diet out of the window and have some fries. A quick and easy lunch, perfect for those binge film days!
We understand at this time that all the ingredients might not be available, so we have included some adaptations that can be sourced at your local food store.
1. Cook-off your smoked bacon to taste. I like mine crispy! Meanwhile, heat up your fryer and panini grill.
2. Cut 4 slices of sourdough to your desired thickness smear a generous helping of your homemade chutney. Add your brie and bacon gently push down to compress your toastie.
3. Place your toastie in a panini grill and grill until the bread is golden brown. Cut in half and serve, watching the brie ooze with the chutney.
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Journalist Ed Gibbs talks about BAFTA-winning film-maker John Crowley's The Goldfinch.
This month we come from Norwich and features a selection of December's festive offerings. Merry Christmas!
Film writer Elena Lazic talks all things Babyteeth.
Picturehouse is spreading its wings, with plans to screen outdoors at new pop-up sites in Edinburgh, York and Chester, as well as returning to ones in Bath, Henley, Norwich and Southampton.