Recipes

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Hummus

Ingredients:

  • 150g dried chickpeas
  • 100g tahini paste
  • ½ tsp ground cumin
  • ½ tsp chilli powder
  • 3 tbsp lemon juice
  • 1 tbsp rapeseed oil
  • A good pinch of salt
  • 1 to 2 cloves of garlic (optional)

Preparation Method

Wash chick peas and soak overnight. Place in a large saucepan, cover with water and simmer for 2 hours, skimming off any impurities. Drain, keeping the cooking liquid, and refresh in cold water. (Or you could also use a 400g tin of chick peas and skip this stage.)

  • Tip the chick peas in a food processor and whizz with a little cooking water until smooth. Add tahini, ground cumin, chilli powder, lemon juice, rapeseed oil and a good pinch of salt and blend again (you may need to add a little more water). If you like garlic, add one or two cloves and mix into the hummus with the food processor.
  • Serve drizzled with rapeseed oil.

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Wild Garlic Mayonnaise

Ingredients

  • 2-3 garlic cloves, peeled, grated
  • 150g/5¼oz wild garlic, blanched, chopped, blended
  • 1½ dessert spoons English mustard
  • 3 free-range egg yolks
  • 4 tsp white wine vinegar
  • 800ml -1 litre /1 pint 9fl oz-1 pint 16fl oz rapeseed oil
  • salt and freshly ground black pepper

Preparation Method

Mix the garlic, wild garlic, English mustard, egg yolks and white wine vinegar in a bowl until well combined. Gradually whisk in the rapeseed oil until the sauce emulsifies and thickens. Stop adding the oil when the mayonnaise has reached the desired consistency (you may not need to use all the oil). Season, to taste with salt and freshly ground black pepper. Pass the mixture through a sieve and leave to chill in the fridge.

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Creamy Chestnut and Parsnip Soup

This is a luxurious, creamy soup that will please both parents and child. Get the children involved with the parsnip peeling and chestnut crossing and shelling! Serves 6 children or makes 2 adult portions and 2 children's portions.

Ingredients:

  • 25 Chestnuts
  • 5 Medium sized parsnips
  • 750ml Vegetable stock (or chicken stock)
  • 100ml Full-fat milk
  • 50ml Pouring cream
  • 2 Black peppercorns, crushed
  • 1 Tbsp, plus 1 tsp rapeseed oil
  • 1 Small onion, peeled and finely diced
  • 2 Garlic cloves, peeled
  • 1 Small apple, peeled and finely diced

Preparation Method:

1. Preheat your oven to 220°C. Peel the parsnips. Cut into rounds – larger ones for the skinny end of the parsnip and thinner ones as you work your way to the top. Tumble them into a roasting dish and top with 1 tbsp rapeseed oil and the crushed peppercorns. Pop into the oven and roast for 30 minutes – until tender, but not browned.

2. Score the chestnuts with a little cross. Place in a baking dish and roast for 20 minutes – you can do this alongside the parsnips, in a separate dish, though. Shell chestnuts, cover to keep warm and moist and set aside.

3. Melt 1 tsp rapeseed oil. Sauté the onion, garlic and apple until tender – do not brown.

4. Pour the stock over the apple onion mix and add the parsnips, any buttery juices from the pan and the shelled chestnuts. Simmer for 10 minutes.

5. Mix the milk and cream. Puree adding the milk/cream, little by little, until smooth. Pass through a fine mesh sieve, pushing the soup through to refine the texture. This really gives it a luxurious silky smoothness.

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Pan Fried Sea Bream,
Fennel Salad,
Warm Betroot Jelly
and Brown Shrimp Vinaigrette

Pan-fried sea bream, fennel salad, warm beetroot jelly and brown shrimp vinaigrette This restaurant-style fish dish is actually quite straightforward and is guaranteed to impress.

Ingredients:

For the beetroot jelly

  • 300ml/11fl oz beetroot juice
  • 50g/2oz caster sugar
  • 50ml/2fl oz port
  • 2 strips peeled orange zest
  • 1 star anise
  • 50ml/2fl oz red wine vinegar
  • 4 black peppercorns
  • ¼ tsp mustard seeds
  • 4g/⅛oz agar agar flakes

For the fennel salad

  • 1 fennel bulb, finely sliced
  • 1 lemon, juice only
  • pinch sea salt flakes
  • 1 tbsp chopped fresh chives
  • 2 tbsp rapeseed oil
  • sea salt and freshly ground black pepper

For the orange vinaigrette

  • 4 oranges, 2 peeled, segmented and diced, 2 zested and juiced
  • 50ml/2fl oz white balsamic vinegar or sweet white wine vinegar
  • 200ml/7fl oz rapeseed oil
  • 30g/1¼oz small brown shrimps

For the sea bream

  • 1 tbsp rapeseed oil
  • 4 sea bream fillets, pin bones removed
  • sea salt
  • ½ lemon, juice only
  • 3 tbsp coriander cress

Preparation Method:

1. For the beetroot jelly, line a shallow oven tray with cling film.
2. Put all the ingredients into a pan and bring to the boil. Remove the pan from the heat and set aside to infuse for 15 minutes.
3. Return the pan to the heat and whisk in the agar agar flakes. Bring to the boil, then remove the pan from the heat and strain through a sieve into the oven tray. Leave to chill in the fridge for 2-3 hours, or until set.
4. For the fennel salad, mix the fennel, lemon juice and salt together in a bowl and set aside to marinate for 30 minutes.
5. Squeeze the fennel to remove any excess liquid and then place into a clean bowl. Add the chives and rapeseed oil and stir until well combined. Season, to taste, with sea salt and freshly ground black pepper.
6. For the orange vinaigrette, heat the orange juice and zest in a saucepan until boiling and cook until the mixture is syrupy. Whisk in the vinegar and rapeseed oil.
7. Strain the vinaigrette into a clean saucepan, then stir in the diced orange and brown shrimps.
8. For the sea bream, heat the oil in a frying pan and fry the sea bream fillets, skin-side down, for 2-3 minutes, or until crisp. Season with sea salt, then carefully turn the fish over and remove the pan from the heat. Set aside to rest for a few minutes then season, to taste, with sea salt and lemon juice.
9. To serve, preheat the oven to 80C/180F/Gas ¼.
10. Warm the beetroot jelly in the oven for 5-10 minutes.
11. Heat the vinaigrette until warmed through.
12. Spoon the fennel salad onto serving plates and top with the sea bream fillets. Spoon a little beetroot jelly on the side, then carefully spoon the dressing over and around the sea bream. Finish with a little coriander cress.

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Parsnip, Potato and Cheese Cakes

Ingredients

  • 2-3 garlic cloves, peeled, grated
  • 1 onion, peeled and sliced
  • 350 g potatoes, peeled and grated
  • 225 g parsnips, peeled and grated
  • 1 garlic clove, peeled and crushed
  • 1 tablespoon chopped fresh sage
  • 1 egg, lightly beaten
  • 2 tablespoons rapeseed oil
  • 175 g cheddar cheese
  • Salt and pepper to taste

Preparation Method:

Use a kitchen towel to absorb the excess moisture from the grated vegetables before mixing them together with the onion, garlic and sage in a large bowl. Season with salt and pepper. Stir in the egg and mix well. Heat the oil in a large pan. When hot, spread half of the vegetable mixture over the base of the pan. Scatter over the cheese, then top with the other half of the mixture, spreading it flat. Cook over a low heat for about 10 minutes until golden underneath. Slide the cake out onto a large plate and flip back into the pan. Cook the other side until golden and the vegetables have cooked through. Serve immediately, cut into wedges.

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Roasted Vegetables With Cardamon

(Tip: Try Rapeseed oil for making the ultimate roast potatoes!)

Ingredients:

  • 400 g carrots
  • 400 g parsnips
  • 400 g swede
  • 150 ml rapeseed oil
  • 4 cardamom pods, lightly crushed
  • 1 tablespoon honey
  • Salt and pepper

Preparation Method:

Preheat oven to 200°C/ 400°F/ Gas Mark 6. Peel all of the vegetables. Quarter the carrots and parsnips lengthways. Cut the Swede into chunks. Heat the rapeseed oil in a roasting tin and add the vegetables, turning them to coat well. Roast for around 30 minutes, turning a couple of times. Add the crushed cardamom pods and honey to the vegetables. Turn to coat evenly. Return to the oven and bake for a further 30 minutes until the vegetables have browned. Don't let them lose their shape! Transfer to a serving dish and sprinkle with salt and pepper.

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Rhubarb and Strawberries,
Rapeseed Oil Pastille
With Stilton, Port and Black Pepper

Ingredients:
For the jus de fraise and sorbet

  • 400g/14¼oz strawberries, hulled
  • caster sugar, to taste
  • 12 small strawberries, thinly sliced

For the rhubarb and sorbet
  • 5 stems forced rhubarb, peeled, trimmed, chopped
  • 40g/1½oz caster sugar

For the wafers
  • 1 small piece ciabatta bread, frozen
  • stock syrup (made with one part liquid glucose to two parts water)
  • freshly ground black pepper

For the port syrup
  • 1 x 750ml/26½fl oz bottle port
  • caster sugar or liquid glucose, to taste

For the rapeseed pastille
  • 100ml/3½fl oz water
  • 100g/3½oz Xylitol (or similar natural sweetener)
  • 20g/¾oz powdered glucose (available from specialist baking suppliers)
  • 1½ leaves gelatine, softened in water (or vegetarian alternative such as a rice starch)
  • 190g/6¾oz rapeseed oil
  • 2 tbsp caster sugar
  • 2 tbsp citric acid (available from specialist cooking suppliers)
  • 100g/3½oz Stilton soaked in port (to taste), cubed
  • baby basil leaves, to garnish

Preparation:

1. For the jus de fraise (strawberry syrup), place the strawberries into a bowl, add caster sugar to taste, cover with cling film and set over a pan of simmering water. Cook until the strawberries collapse. Strain through fine muslin and set aside.
2. For the rhubarb and sorbet, place the rhubarb pieces into a small pan, pour over the jus de fraise and poach over a gentle heat in the jus de fraise until the rubarb is soft. Reserve one third of the rhubarb and set aside, reserving the jus de fraise. Blend the remainder of the rhubarb with the caster sugar, pass through a fine sieve and freeze in a Pacojet beaker. Churn in the Pacojet every hour for up to six hours, refreezing between each churn.
3. Place the thinly sliced strawberries into the reserved jus de fraise and leave to infuse for 30 minutes.
4. For the wafers, preheat the oven to 150C/300F/Gas 2. Thinly cut the frozen bread on a slicing machine, drench in stock syrup and season with freshly ground black pepper. Bake in the oven for 8-9 minutes on a baking sheet until crisp and golden-brown.
5. For the port syrup, pour the port and sugar into a pan, place over a medium heat and simmer until the volume of liquid has reduced by two thirds or until syrupy, set aside and leave to cool.
6. For the rapeseed pastille, mix the water, Xylitol, powdered glucose, softened gelatine and rapeseed oil together and then shape into rugby ball-shaped balls. Dust each ball with in a mixture of caster sugar and citric acid.
7. To serve, place 2-3 pieces of poached rhubarb onto four serving plates and place the sliced strawberries on top. Place three pastilles on top of the strawberries. Scatter over a few cubes of the Stilton. Break the wafers into shards and place on the plate. Add a spoonful of sorbet to the plate and drizzle with port syrup. Garnish with baby basil leaves.

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Breakfast Muffins

Ingredients:

  • 300g plain wholemeal flour
  • 50g rolled porridge oats, plus extra for decoration
  • 3 heaped tsp baking powder
  • ½ tsp mixed spice
  • ½ tsp ground cinnamon
  • 100g raisins
  • 100g dried apricots, chopped
  • 50g pecans, chopped
  • 50g caster sugar
  • 100ml rapeseed oil
  • 150ml natural yogurt
  • 150ml milk
  • 1 medium egg, beaten
  • 2 medium bananas, mashed
  • 1 tsp vanilla extract
  • 2 small apples, grated
  • 1 medium carrot (100g peeled weight), coarsely grated
  • Sunflower and pumpkin seeds to decorate

Preparation:

1. Preheat the oven to 190°C, gas mark 5. Lightly oil a non-stick muffin pan with 12 large cups (or two six-cup pans).
2. Combine the first nine ingredients (the dry ingredients) in a large bowl and set aside. In another bowl, mix the remaining (wet) ingredients well. Pour the wet ingredients into the dry and stir until just combined. Spoon into the prepared pans.
3. Sprinkle with oats, sunflower and pumpkin seeds, and bake for 20 minutes or till a skewer inserted into the middle comes out clean. Leave in the tin for 5 minutes, then cool on a rack. Eat when still warm. You can prepare the dry and wet ingredients the night before. Combine the two in the morning and you'll have a fresh-baked breakfast

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Sweet Potato Pancakes

Ingredients:

  • 454 g sweet potato
  • 160 g oats
  • 30 ml rapeseed oil
  • 4 eggs
  • 1 egg white
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 235 ml plain yogurt

Preparation:

1. Bake sweet potatoes in oven (approx 180C) for 50 minutes until cooked. Cool slightly, and remove the skin with a small knife. 2. Meanwhile, process the oats in a food processor until powdery. Transfer the oats to a large bowl. Cut the sweet potato into chunks, and place in the food processor. Blend until smooth. Transfer to the bowl with the oats, and stir in the rapeseed oil, eggs, egg white, vanilla, cinnamon and yogurt. Adjust the thickness to your liking by adding more yogurt if necessary.
3. Heat a lightly oiled pan over medium heat. Pour 1/4 cupfuls of batter onto the pan when hot, and cook until bubbles appear on the surface. Flip, and cook on the other side until browned. Continue with remaining batter.

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Scones

Ingredients:

  • 500g self-raising flour
  • 2 tsp baking powder
  • 2 handfuls sultanas soaked in ginger or any other speciality tea
  • 2 tbsp caster sugar
  • 1 pinch salt
  • 150ml rapeseed oil
  • Enough to soften dough – soya, rice or oat milk

Preparation:

1. Pre-heat oven to 190 degrees, gas mark 5.
2. Mix the flour and baking powder and sieve into a bowl.
3. Add sugar.
4. Drain your soaked sultanas, a pinch of salt and 150ml rapeseed oil.
5. Mix well and add enough soya milk so that a dough is made.
6. Press the dough an inch and a half thick and cut out circles with cutter.
7. Place on a non stick baking tray and place in an oven for 10-15 minutes or until firm to touch.

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Wholegrain Pancakes

  • 120 g whole wheat flour
  • 120g plain flour
  • 40 g oats
  • 40 g brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 egg, beaten
  • 475 ml milk
  • 2 tablespoons rapeseed oil

Preparation:

1. In a large bowl, stir together the whole wheat flour, plain flour, oats, brown sugar, baking powder, and baking soda. Pour in milk and egg. Stir just until smooth.
2. Heat a lightly oiled frying pan over medium heat. Drop batter by large spoonfuls onto the pan, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

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Vegan Chocolate Chip Cookies

Ingredients:

  • coconut oil, for greasing
  • 125g/4oz self-raising wholemeal flour or plain flour, plus 1 tsp baking powder
  • 50g/2oz soft brown sugar
  • 1 tsp cinnamon
  • 4 tsp carob powder (or cocoa powder)
  • pinch of salt
  • 50g/2oz finely chopped dates
  • 100ml/3½fl oz sweetened soya milk (or rice milk)
  • 75ml/3fl oz rapeseed oil
  • 1 tsp vanilla essence
  • 1 tsp finely grated orange rind
  • 25g/1oz dairy-free chocolate (most good quality dark chocolates are dairy-free) or carob, coarsely grated or chopped

Preparation:

1. Line a baking sheet with baking parchment and grease with coconut oil. Preheat the oven to 180C/350F/Gas 4.
2. Place the flour, sugar, cinnamon, carob powder, salt and dates in a bowl and mix well. Add the soya milk, oil and vanilla essence and beat with an electric mixer or fork. Stir in the orange rind and grated chocolate.
3. Place 12 dessertspoonfuls of the mixture on the prepared baking sheet and smooth the tops with a wet knife.
4. Bake the cookies for 10 minutes, then cool on a wire rack. Store in an airtight container until needed.

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Hummus

Wild Garlic Mayonnaise

Creamy Chestnut and Parsnip Soup

Pan Fried Sea Bream

Parsnip, Potato and Cheese Cakes

Roasted Vegetables With Cardamon

Rhubarb and Strawberries, Rapeseed Oil Pastille

Breakfast Muffins

Sweet Potato Pancakes

Scones

Wholegrain Pancakes

Vegan Chocolate Chip Cookies

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