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Recipes
 
Looking for inspiration? Here are a few ideas for our current seasonal selection. Enjoy!
 
 

 
Sautéed Asparagus with Garlic  A northern Italian favourite - serve as a starter or side dish.
 
Ingredients
  • 50g (2 oz) butter
  • 2 tablespoons olive oil
  • 1 teaspoon coarse sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 cloves garlic, minced
  • 1 bunch fresh asparagus, trimmed

 

Preparation method

  1.   Melt butter in a frying pan over medium high heat. Stir in the olive oil, salt and pepper. Cook garlic in butter for a minute, but do not brown.
  2.   Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.

 

 


 
Creamy Broccoli Soup  A quick, creamy, hearty soup.

Ingredients

  • 500ml chicken stock
  • 225g fresh broccoli
  • 50g chopped onion
  • 250ml milk
  • 2 tablespoons plain flour
  • 125g grated Cheddar cheese (optional)
  • 1/2 teaspoon dried oregano
  • salt and pepper to taste

Preparation method

  1.   Bring stock to the boil. Add broccoli and onion. Cook for five minutes, or until broccoli is tender.
  2.   In a separate bowl, slowly add milk to flour, and mix until well blended.
  3.   Stir flour mixture into stock mixture. Cook, stirring constantly, until soup is thick and bubbly. Add cheese if desired; stir until melted. Add seasonings and serve.

 

 

 

 

Aloo Gobi  An authentic Indian cauliflower dish - perfect on its own or as an accompaniment to a meat curry.

Ingredients

 

  •  1 tablespoon vegetable oil
  •  1
    teaspoon pressed garlic
  •  1 teaspoon gingerpaste
  •  2 medium potatoes peeled and cubed
  •  1/2 teaspoon ground turmeric
  •  1/2 teaspoon paprika
  •  1 teaspoon ground cumin
  •  1/2 teaspoon garam masala
  •  salt to taste
  •  500g cauliflower
  •  1 teaspoon chopped fresh coriander

Preparation method 

  1. Heat the oil in a frying pan over a medium heat. Stir in the cumin seeds, garlic and ginger paste. Cook for 1 minute until the garlic is browned.
  2. Add the potatoes. Season with turmeric, paprika, cumin, garam masala and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally.
  3. Mix the cauliflower and coriander into the pan. Reduce heat to low and cover.
  4. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender.  

Roasted Jersey Royal potato salad with olives and grilled sardines A delicious warm summer salad.

Ingredients

  • 3 tablespoons olive oil
  • 1 1/4 teaspoons herbes de Provence or dried thyme leaves
  • sea salt and freshly ground black pepper
  • 12 fresh/tinned sardines
  • 1kg jersey royal new potatoes, halved
  • 70g pitted and halved Kalamata olives
  • 1 shallot, sliced
  • 2 tablespoons chopped fresh parsley
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon mayonnaise
  • 1 small garlic clove, minced
  • 3 tablespoons extra-virgin olive oil

Preparation method

  1.  In a large bowl, combine the 2 tbsp oil with the herbs, salt and pepper. Toss sardines in the bowl to coat. Place on parchment lined baking tray and leave.
  2.  In the same bowl, toss potatoes in oil with herbs, a generous sprinkling of salt and a few grinds of pepper.
  3.  Place potatoes, cut side down, in a single layer on baking tray and place in cold oven.
  4.  Heat oven to 230C /Gas mark 8. Roast for 20-25 mins until golden brown and tender. Stir halfway through cooking to brown evenly.
  5.  Remove cooked potatoes from oven and allow to cool slightly.
  6.  Grill sardines for approx 5 mins per side untill they flake easily with a fork.
  7.  Transfer potatoes to a large bowl; add olives, shallot and parsley.
  8.  Whisk lemon juice, mayonnaise, garlic a big pinch of sea salt and a couple of grinds of pepper in a measuring jug. Slowly whisk in oil in a slow, steady stream.
  9.  Pour dressing over potatoes; toss to coat. Dish onto six plates, and top with two grilled sardines. Enjoy!

 

 

Spicy Thai basil chicken with oyster mushrooms An authentic taste of Thailand - serve on a bed of white rice.

Ingredients

  • 2 tablespoons chilli oil
  • 2 cloves garlic
  • 3 hot chillies
  • 500g skinless, boneless chicken breast fillets - cubed
  • 1 1/2 teaspoons caster sugar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 5 tablespoons oyster sauce
  • 100g fresh oyster mushrooms
  • 150g chopped onions
  • 1 bunch fresh basil leaves

Preparation method

  1.   Heat the oil in a frying pan over medium-high heat, and cook the garlic and chillies until golden brown.
  2.   Mix in chicken and sugar, and season with salt and pepper. Cook until chicken is no longer pink, but not done.
  3.   Stir oyster sauce into the pan. Mix in oyster mushrooms and onions, and continue cooking until onions are tender and chicken juices run clear.
  4.   Remove from heat, and mix in basil. Let sit 2 minutes before serving on a bed of rice.

 

 

 

Strawberry Orange Rhubarb Cake Rhubarb and strawberries baked in a moist cake with a hint of orange.

Ingredients

  • 1 punnet strawberries, hulled and sliced
  • 250g caster sugar
  • 75g butter, softened
  • 1 egg
  • 2 teaspoons grated orange zest
  • 1 teaspoon vanilla extract
  • 150g flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1/8 teaspoon salt
  • 180ml buttermilk

Preparation method

  1.   Preheat the oven to 180 C / Gas mark 4. Grease a 23cm square baking dish.
  2.   Place the rhubarb and strawberries into a bowl. Stir in 1/2 of the sugar until fruit is coated. Pour into the prepared dish and spread out to cover the bottom.
  3.   In a medium bowl, beat the remaining sugar with the butter until light and fluffy, about 3 minutes. Mix in the egg, orange zest and vanilla.
  4.   Combine the flour, baking powder, bicarbonate of soda and salt; stir into the batter, alternating with the buttermilk. Pour the batter over the fruit in the dish.
  5.   Bake in the preheated oven until a skewer inserted into the centre comes out clean, about 55 minutes.

 

 

 

Strawberry Shortcake An impressive summer dessert that is easy to make and simply irresistible.

Ingredients

 

  • 250 g (8½ oz) self-raising flour

  • 1 tsp baking powder

  • 75 g (2½ oz) unsalted butter, cut into small pieces

  • 3 tbsp caster sugar

  • 1 egg, beaten

  • 4 tbsp semi-skimmed milk

  • ½ tsp pure vanilla extract

  • 1 tsp icing sugar

  • Strawberry filling

  • 40 g (12 oz) strawberries

  • 90 ml (3 fl oz) whipping cream

  • 85 g (3 oz) Greek-style yogurt

     

Preparation method

  1.  Preheat the oven to 220ºC (425ºF, gas mark 7).
  2.  Sift the flour and baking powder into a bowl. Rub in the butter with fingertips until mixture resembles fine breadcrumbs.
  3.  Stir in the caster sugar and make a well in the centre. 
  4.  
      Mix together the egg, milk and vanilla extract, and pour into the dry ingredients.
  5.   Gradually stir the dry ingredients into the liquid, then bring the mixture together with your hand to form a soft dough.
  6.   Gently pat the dough into a smooth ball and turn it out onto a floured surface.
  7.   Roll out the dough into a 19 cm (7 1/2 in) round. Transfer it to a greased baking sheet and bake for 10–15 minutes or until well risen, firm and browned on top.
  8.   Slide the shortcake onto a wire rack and leave to cool.
  9.   Using a large serrated knife, slice the shortcake horizontally in half. With a large fish slice, lift the top layer off and place it on a board.
  10.   Cut into 8 equal wedges, leaving them in place. Place the bottom layer on a serving plate.
  11.   For the filling, reserve 8 whole strawberries, then hull and thickly slice the remainder.
  12.   Whip the cream until it forms soft peaks. Stir the yogurt until smooth, then gently fold it into the cream until evenly blended.
  13.   Spread the cream mixture thickly over the bottom shortcake layer and cover with the sliced strawberries, pressing them into the cream.
  14.   Sift the icing sugar over the top of the shortcake wedges. Carefully put the wedges into place on top of the shortcake.
  15.   Slice each reserved strawberry lengthways, leaving the slices attached at the stalk end, then open the slices slightly to fan them out.
  16.   Place a strawberry fan on each wedge of shortcake. Eat within a few hours of assembling.