Category: Recipes

Most of us have heard the phrase opposites attract, right? Whether you’re a sweet or savoury person, this tomato and melon salad is the perfect light summer snack that will leave you feeling refreshed. 

Ingredients: 

• ½ ripe fleshed melon, cut into large chunks
• ¼ cucumber, peeled and chopped into chunks
• 3 vine tomatoes, chopped
• ½ bunch mint, roughly chopped
• ½ bunch coriander, roughly chopped
• 1 tbsp olive oil
• ¼ tsp mint sauce
• toasted baguette, to serve

Method:

Step 1 – Gently combine the melon, cucumber, tomatoes and herbs in a large bowl. 

Step 2 – Mix the olive oil and mint sauce with some seasoning, then pour over the other ingredients and stir again to coat in the mint dressing. 

Step 3 – Serve chilled, with slices of toasted baguette to add some crunch!

Enjoy!

Have we got a treat for you!

This simple recipe for crunchy baked tomato and onion gratin is a sensational server to enjoy in the run up to summer. 

Ingredients:

• 3 onions, thinly sliced
• 3 garlic cloves, thinly sliced
• 4 tbsp olive oil
• 1.2kg mixed tomatoes, from really big to cherry
• 8 thyme or oregano sprigs, or a mixture, stripped, plus a few more
• 1 tbsp golden caster sugar
• 50-85g fresh white breadcrumbs

Method: 

Step 1 – Heat oven to 180C/160C. Heat half the oil in a pan and gently soften the onions and garlic for 15-20 minutes until they are really soft and sticky but not browned. 

Step 2 – Add the onions, tomatoes, herbs, sugar and breadcrumbs to a baking dish, season well and toss together.

Step 3 – Drizzle with the remaining half of oil and add a few more herbs and bake for 1 hour until golden on top and the tomatoes are juicy. Leave to cool then serve. 

Enjoy!

If you’re looking for a light, refreshing and delicious meal, you’re in the right place – this halloumi dish served with tomatoes and pomegranate molasses is the perfect meal to be enjoyed in the lead up to summer!

Ingredients: 

– 1-2 tbsp olive oil 

– ½ tsp za’atar 

– 225g pack halloumi, sliced

– 5 cherry tomatoes, halved

– 1 tbsp pomegranate molasses 

– 1-2 tsp pomegranate seeds, to serve

Method:

Step 1 – Pour the olive oil into a medium bowl, add the za’atar and stir to combine. Add the halloumi and toss in the mixture until well coated.

Step 2 – Heat a large pan. Place the halloumi in the pan and cook for 1-2 minutes, then turn over and repeat until golden brown on both sides. After turning the halloumi, add the cherry tomatoes and move them around the pan quickly so they cook all over.

Step 3 – Transfer the halloumi and tomatoes to a plate, then drizzle over the pomegranate molasses and serve with pomegranate seeds scattered over.

Enjoy!

This weekend we are celebrating a monumental occasion, the coronation of King Charles III. For many of us, this is the first royal coronation we have experienced in British history so this week we are going to share with you a delicious recipe that is fit for a king and what’s more fitting than coronation chicken?

Ingredients 

• 2 free-range chicken breasts, boned and skinned
• 1 tbsp olive oil
• Zest of 1 unwaxed lemon, finely chopped
• Juice of 1 lemon
• Knob of butter
• 1 shallot, finely chopped
• 1 red chilli, deseeded and finely chopped
• 2 tsp Madras curry powder
• 2 tbsp tomato purée
• 100ml/3½fl oz dry white wine
• 100ml chicken stock
• 1 tbsp apricot jam
• 150ml mayonnaise
• 75ml crème fraîche
• 1 large mango, peeled and diced
• 4 spring onions, trimmed and finely chopped
• 2 tbsp chopped fresh coriander
• 3 large tomatoes, chopped
• Dash of Tabasco sauce
• Sea salt flakes and ground black pepper to taste
• Green salad leaves, to serve
• 50g flaked almonds (toasted lightly in a dry frying pan) to serve

Method:

Step 1 – First, rub the chicken with olive oil. Scatter on the lemon zest and season with salt and black pepper.

Step 2 – Steam the chicken for 20-25 minutes, or until cooked through, and set aside to cool.

Step 3 – Meanwhile, melt the butter in a frying pan, add the shallot and chilli and fry for 5 minutes. Stir in the curry powder and cook for 2-3 minutes. Stir in the tomato purée and cook for a further minute. Add the wine and continue to cook until the liquid has reduced by half.

Step 4 – Stir in the jam and stock, then continue to simmer until the liquid has reduced by half. Set aside to cool.

Step 5 – Combine the mayonnaise and the crème fraiche in a bowl until well mixed, then stir in the curry dressing. Add the chopped tomatoes,  mango, spring onions, lemon juice, and coriander.

Step 6 – Cut the chicken into bite-sized pieces. Fold this into the mayonnaise mixture. Season with salt, freshly ground black pepper, and Tabasco to taste. 

Serve up and enjoy the coronation celebrations! 

These tomato and mozzarella puffs are a snack to enjoy this spring and they’re really easy to make!

Ingredients 

• 375g puff pastry
• A little beaten egg
• 270g cherry tomatoes
• Drizzle of olive oil
• Handful of thyme leaves
• 125g buffalo mozzarella
• A bunch of fresh basil

Method 

Step 1 – Preheat the oven to 220°C/fan200°C/gas 7. Then roll out the pack puff pastry to 3mm thick. Use an 8cm cutter to stamp out 12 discs.

Step 2 – Poke each disc and use to line a 12-hole tart tin. Brush the pastry with the beaten egg, then chill for 10 minutes. Spread the cherry tomatoes over a roasting tray, season, then drizzle with oil and sprinkle with thyme leaves.

Step 3 – Bake the pastry and tomatoes for 12 minutes. Divide the torn buffalo mozzarella among the pastry cases and add to the oven to melt. Then remove and spoon over the roasted tomatoes. Scatter with fresh basil leaves and serve warm.

If you’re looking for an appetising addition to your spring spread, look no further, this tomato chutney is a splendid server to accompany your main meals this spring!

Ingredients

• 1kg ripe tomatoes, chopped
• 450g onions, chopped
• 2 garlic cloves, finely chopped
• 2 eating apples, peeled, cored and roughly chopped
• 2 tsp mustard seeds
• 2 cloves
• 2.5cm piece fresh ginger, grated
• 300g sultanas
• 200g light muscovado sugar
• 600ml malt vinegar

Method

Step 1 – Add the ingredients, except the vinegar, in a deep saucepan. Then add half the vinegar and season.

Step 2 – Place the pan on a medium heat and bring the mixture to a simmer, while stirring constantly, until the sugar has dissolved. Continue simmering for 30-40 minutes, make sure to stir occasionally, until tender.

Step 3 – Stir the vinegar into the chutney and cook for another 30 minutes, stirring often.

Step 4 – Divide the chutney into jars and set aside to cool. Store in a cool, dry place, away from direct sunlight, for at least 1 month before eating. The chutney will keep for up to 6 months so there’s plenty of time to enjoy it this spring!

Spring has sprung!

What better way to blow the cobwebs from winter away and enjoy the fresh spring air with your loved ones than dining alfresco with some delicious food? This stuffed picnic loaf if the perfect addition to any pantry, follow this simple recipe to see for yourself…

Ingredients 

• 1 large loaf of bread
• 2 long red peppers (ramiro or romano), quartered
• 8 anchovy fillets
• 4 garlic cloves, roughly sliced
• 4 tbsp olive oil
• 150g unsalted butter, softened
• Handful baby spinach, roughly chopped, plus a few extra whole leaves
• Finely grated zest 1 lemon and a squeeze of juice
• Handful parsley, roughly chopped
• 2 balls buffalo mozzarella, sliced
• 2 large heritage tomatoes, sliced
• Handful basil leaves

Method 

Step 1 – Heat your oven to 180ºC fan/gas 6. Put the loaf on a sheet of baking paper and cut at 2cm intervals three quarters of the way through so the slices all remain joined together at the bottom but open at the top then set aside.

Step 2 – place the peppers, anchovies and garlic in a roasting tin, and drizzle with the olive oil. Roast for 25 minutes until the peppers are soft and set the peppers aside.

Step 3 – now you can begin the spinach butter. Beat the butter with an electric mixer, then mix in the spinach, lemon zest and juice, parsley, and the anchovies and garlic from the roasting tin.

Step 4 – Spread the spinach butter between the bread slices and add the peppers, mozzarella, tomatoes, spinach and basil leaves. Drizzle the oil from the tin over the top for extra flavour.

Step 5 – wrap the finished dish in baking paper and bake for 30-35 minutes. Serve straightaway for the best results!

With Easter just around the corner, you may be looking for a quick and easy starter that will impress your dinner guests and set them up for the sensational Sunday Dinner that you’ll be serving. Does this sound like you? We thought so, look no further, this easy Easter salad is the perfect starter!

Ingredients 

x3 pieces of lettuce

x5 eggs

spring onion – 3 stalks

x2 cucumbers

x4 tomatoes

For the dressing:

x1 egg

vinegar – 3 tbsp.

olive oil – 3 tbsp.

salt – 2 pinches

Honey – 1 tsp.

lemons – 1 pc.

Method 

Step 1 – prepare the dressing first. Boil the egg for about 4-5 minutes until it is a little runny. Once it has boiled, peel and place it into a blender.

Step 2 – add honey, lemon juice and olive oil and blend everything. Once blended, add the salt and vinegar. Leave the dressing in the fridge until the salad is ready.

Step 3 – Cut the lettuce into long strips and boil the other egg for 7 minutes. Peel the cucumber, tomatoes and onion and cut it into cubes.

Step 4 – After the eggs have boiled, pour cold over them and peel the egg. Cut the egg in half first, then each half in half and set them aside.

Step 5 – place all ingredients except the eggs into a deep bowl and drizzle with the dressing.

Step 6 – Mix the salad, once the salad is well mixed, arrange the eggs on top and enjoy!

Try out this tasty tomato tarte tatin for fresh tomato taste, complimented by a crisp, golden pastry for the perfect combination of taste and texture. 

Ingredients 

For filling: 

• 30g butter
• 25g caster sugar
• 2 tbsp balsamic vinegar
• 2 cloves garlic, finely sliced
• 1 tsp thyme leaves
• 650g cherry tomatoes
• 1 tbsp capers
• a small handful basil leaves

For pastry:

• 210g plain flour, plus extra for dusting
• 100g butter, cold
• 1 egg yolk

Method 

Step 1 – To make the pastry, pour the flour and a generous pinch of salt in a large bowl. Grate in the butter and rub it into the flour with your fingertips. Mix the egg yolk with 2 tbsp cold water and stir into the mixture to make a dough. Once the dough has formed, shape into a disc, wrap and chill for 30 minutes.

Step 2 – Heat the oven to 200C/fan 180C/gas 6. Melt the butter in a 20-22cm ovenproof frying pan and stir in the sugar and vinegar. Let this simmer for 5 minutes until the mixture appears thick.

Step 3 – Take the pan off the heat and scatter over the garlic and herbs, arranging the tomatoes in one layer in the pan. 

Step 4 – Once chilled, roll out the pastry on a lightly floured work surface until it’s about 1cm larger than the pan, then put it on top of the pan, tucking it in around the edges and cutting a few small vents in the top. 

Step 5 – Bake this for 35 minutes. Once cooked, run a palette knife around the edge and leave for 5 minutes. Scatter with capers and basil.

Enjoy!

Try out this delicious baked eggs with spinach, tomatoes, ricotta and basil dish for a light and refreshing meal this spring! 

Ingredients 

• 1 tbsp olive oil 
• 1 onion, finely chopped
• 1 garlic clove, crushed
• pinch of chilli flakes
• 3 x 400g cans finely chopped tomatoes 
• 3 tbsp sundried tomato pesto 
• 200g spinach roughly chopped
• 8 eggs
• 100g ricotta
• 40g parmesan, finely grated
• handful of basil leaves 
• crusty bread, to serve

Method

Step 1 – Heat the oil and 2 tbsp butter in a large and shallow, frying pan over a low-medium heat and fry the onion with a pinch of salt for 10 minutes. Fry until the onion is soft and translucent. Add the garlic and chilli flakes, and fry for an additional minute. Tip in the tomatoes, 1 tsp sugar and pesto. Season and simmer the mixture uncovered for 10 minutes and stir often. Then, add the spinach and cook for another 5 minutes until this has wilted.

Step 2 – Heat the grill to high and make eight gaps in the sauce with the back of a spoon, cracking an egg into each. Dot over the ricotta and scatter with the parmesan. 

Step 3 – Cover and cook this for 5 minutes, then put  under the hot grill for a few minutes. Take out when the egg whites are set and the yolk is runny. Cover with the basil and serve with crusty bread for dunking.

Enjoy!