• Chopped Kale Salad with Edamame, Carrot and Avocado


    Probably the best salad we've ever had :)

    • 1 bunch kale (preferably lacinato/Tuscan/dinosaur kale but regular curly kale works, too)
    • fine-grain sea salt
    • 1 cup chopped snow peas (slice off tough ends first)
    • 1 large carrot, peeled and ribboned with a vegetable peeler
    • 1 small red bell pepper, deseeded and chopped
    • 1 heaping cup organic edamame (if using frozen edamame, defrost by tossing into a pot of boiling water for 3 to 4 minutes)
    • 1 avocado, pitted and sliced into small chunks
    • 1 large shallot, finely sliced
    • handful cilantro, chopped
    • handful Thai basil (or regular basil), chopped
    Tamari-Ginger Vinaigrette
    • ¼ cup olive oil
    • 2 tablespoons rice vinegar
    • 1 tablespoon finely grated ginger
    • 1 tablespoon low-sodium tamari (or other low-sodium soy sauce*)
    • 2 teaspoons lime juice
    • 3 garlic cloves, pressed or minced
    1. Use a chef's knife to remove the tough ribs from the kale, then discard them. Chop the kale leaves into small, bite-sized pieces and transfer them to a mixing bowl. Sprinkle the kale with a dash of sea salt and use your hands to massage the kale by scrunching up the leaves in your hands and releasing until the kale is a darker green and fragrant. Toss the remaining salad dressing ingredients with the kale.
    2. To make the vinaigrette, whisk together all the ingredients until emulsified. Toss the dressing with the salad and serve.

    Sara says.....

    "Used Spring Onions instead of Shallots and didn’t have any sugar snap peas 

    In the vinegarette used Cider Vinegar instead of rice wine and Light Soy Sauce instead of the tamari"

    Recipe is from:


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  • Rhubarb & Custard Cocktail

    Rhubarb & custard cocktail Servings: 4 Prep Time: 25 mins Cook Time: 0 mins
    Ingredients - For Rhubarb Syrup
    • 85g caster sugar
    • 300g chopped rhubarb
    For Cocktail
    • 100ml vodka
    • 100ml rhubarb syrup (see above)
    • 1 length rhubarb
    • 30ml advocaat
    • 75ml lemonade


    1. To make the rhubarb syrup, put the caster sugar in a saucepan with 75ml water. Heat very gently, so the sugar disappears but the water doesn’t bubble. Tip in the chopped rhubarb, cover with a tight-fitting lid and increase the heat a little so it begins to boil. Simmer, covered, for about 5 mins until the rhubarb is very tender but not disintegrating.
    2. Turn off the heat, and tip the pan’s contents into a fine sieve over a bowl. Use a wooden spoon to gently squeeze the rhubarb so that you get all the juices, but no pulp. Tip back into the pan and boil rapidly for a few mins until just syrupy. Pour into a jug – you should have about 125ml. Leave to cool completely. Any leftovers will keep in the fridge for up to 1 month.
    3. Chill 4 cocktail glasses with ice or in your freezer. Shake the vodka and 100ml of the rhubarb syrup together with ice until mixed and chilled down. Make small shreds of rhubarb using a vegetable peeler and place into iced water – this will make them curl up.
    4. In a separate jug, whisk together the advocaat and lemonade with more ice to lighten. Divide the vodka and rhubarb mixture between the glasses, straining through a small sieve to catch the ice.
    5. Carefully pour 25ml of your advocaat mixture into each glass over an upsidedown spoon (the mixture should float on the surface of the vodka syrup mixture). Drain the rhubarb shreds well and use to garnish your cocktails.
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  • Soft Boiled Eggs with Bacon & Asparagus Soldiers

    Soft Boiled Egg with Bacon & Asparagus Soldiers Servings: 4 Prep Time: 15 mins Cook Time: 20 mins
    Ingredients -
    • 8 asparagus spears (about 300g), woody ends discarded
    • 4 long thin slices bread (eg Spelt Honey or High Fibre)
    • 8 rashers smoked streaky bacon
    • 4 Eggs


    1. Heat your grill to high. Snap off the woody ends of the asparagus spears and discard. Cut the bread into 12 soldiers, a little shorter than the asparagus.
    2. Place a spear onto each soldier and wrap tightly with a rasher of bacon. Place on a baking tray, season and grill for 15 mins or until the bacon is crisp.
    3. Bring a pan of salted water to the boil and simmer the eggs for about 3-4 mins, to get a runny yolk and a cooked white. Serve immediately with the warm soldiers for dipping.
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  • Sweet & Sticky Pork Loin Steaks

    Sweet & Sticky Pork Loin Steaks Recipe:

    • 1 Knob of Butter
    • 1 small onion, chopped
    • 1 clove garlic, chopped
    • 2 pork loin steaks (or chops if you prefer), tenderised
    • 100g seasoned flour
    • a splash of wine or sherry
    • 2 tablespoons honey
    • A Thumb size piece of Ginger


    1. In a large frying pan, fry off the onion and garlic in the butter and finely chopped ginger
    2. Coat the pork in seasoned flour and add to the pan, leave it to brown on one side before moving it! Turn the meat and brown on the other side, then take it out to rest.
    3. Add the wine to the pan, fry off the alcohol and add the honey.
    4. Pour the sticky sweet juice over the steaks and serve with mashed potatoes and greens!
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  • Crispy Chilli Beef

    Crispy Chilli Beef Recipe:

    • 350g steak, very thinly sliced into strips
    • 3 tbsp cornflour
    • 2 tsp Chinese five-spice powder
    • 100ml vegetable oil
    • 1 red pepper, thinly sliced
    • 1 red chilli, thinly sliced
    • 1 Medium Onion
    • 2 garlic cloves, crushed
    • thumb-sized piece ginger, cut into matchsticks
    • 4 tbsp rice wine vinegar or white wine vinegar
    • 1 tbsp soy sauce
    • 2 tbsp sweet chilli sauce
    • 2 tbsp tomato ketchup


    1. Put the beef in a bowl and toss in the cornflour and five-spice. Heat the oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp. Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.
    2. Add the pepper, half the chilli, onion, garlic and ginger to the pan. Stir-fry for 3 mins to soften, but don’t let the garlic and ginger burn. Mix the vinegar, soy, chilli sauce and ketchup in a jug with 2 tbsp water, then pour over the veg. Bubble for 2 mins, then add the beef back to the pan and toss well to coat.
    3. Serve with rice or noodles and/or prawn crackers
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  • Purple Sprouting Broccoli With Cheesy Sauce

    A good idea for your Purple Sprouting Broccoli


    For the Cheese Sauce


    1. Place the purple sprouting into a saucepan of salted boiling water and boil for 3-4 minutes. Remove from the water and place into a bowl of iced water to prevent further cooking. Drain the broccoli and season with salt and freshly ground black pepper.
    2. For the sauce, place the cream, Brie, mustard and thyme into a small frying pan over a low heat and gently cook, until melted together
    3. Add the egg yolk and stir until thickened, then season well with salt and freshly ground black pepper.
    4. To serve, place the purple sprouting broccoli onto a warm plate and pour over the cheese sauce


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  • Authentic Malaysian Chicken Satay with Peanut Sauce

    A very tasty chicken recipe

    Ingredients - Chicken Satay
    • 800g Chicken thigh, cut into strips
    • 3 small onions (90g), coarsely chopped
    • 2 lemongrass (white part), coarsely chopped
    • 4 cloves of garlic
    • 2-3 slices of ginger
    • 1/2 tsp ground coriander
    • 1/2 tsp ground cumin
    • 1/4 tsp Turmeric powder
    • 2 Tbsp brown sugar
    • 1 tsp salt
    • 1 Tbsp oil
    Garnish with
    • 1/4 cucumber, coarsely chopped
    • 1/2 red onion, cut into wedges


    1. Blend onions, lemongrass, garlic and ginger using hand blender or food processor until it becomes a smooth paste. Mix the paste with chicken and add ground coriander, cumin, turmeric, brown sugar, salt and oil and combine well. Cover with glad wrap and marinate in the fridge for 2hrs or over night if you can.
    2. Soak skewers in water while you are marinating chicken to prevent them from burning
    3. Thread the chicken onto the skewers and brush oil on top.
    4. Grill in oven for couple of minutes on each side or you can use grilled pan / BBQ to cook!
    5. Serve with cucumber and red onion along with peanut sauce.


    Ingredients - Peanut Sauce
    • 6 dry chili (seeded and soaked in hot water for 5 mins)
    • 2 onions, coarsely chopped
    • 2 cloves of garlic
    • 1 lemongrass (white part), coarsely chopped
    • 2 slice of galangal
    • 2 slice of ginger
    • 1/4 cup oil
    • 1 tsp chili powder
    • 1/4 cup peanut butter
    • 2 Tbsp Tamarind puree (Soak 1 Tbsp of Tamarind paste into 4Tbsp of hot water to get the puree)
    • 2 Tbsp palm sugar
    • Salt to taste


    1. Blend chili, shallots, garlic, lemongrass, galangal and ginger using hand blender or food processor until it becomes a smooth paste. Add oil and mix well
    2. Heat a medium pot and add the paste and chili powder, cook for 8 -10 minutes until fragrant and colour is slightly darker.
    3. Add peanut butter, Tamarind puree, palm sugar and a cup of water to the pot and bring to boil. Stir occasionally.
    4. Reduce the heat to medium and cook for 10-12 minutes until the sauce has thickened and oil is on the surface of the sauce. Season with salt.
    Turn off the heat and serve with satay!
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  • Simple Waffles

    A great, quick, simple Waffle Recipe:

    • 250g Flour (plain)
    • 7g Baking powder
    • 20g Caster sugar
    • 5g Salt
    • 475ml Milk
    • 2 Eggs
    • 30ml Vegetable oil


    1. Weigh all the dry ingredients, place in a large mixing bowl. Break the eggs into the milk and beat the mixture.
    2. Add the egg and milk mixture to the dry ingredients. Add the oil and mix all ingredients together until all the large lumps have been broken up. Do not over mix otherwise the waffles will be heavy when cooked.
    3. Pre heat the waffle maker and spray with oil (1 cal spray works well).
    4. Pour 3/4 of a cup of batter into the waffle maker and cook for 3-4 mins or until golden brown and crispy on the outside.
    5. Serve hot with honey. Also good served with sliced banana


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  • Colcannon

    Side dishes don’t come more Irish than creamy Colcannon:



    1. Tip the potatoes into a large saucepan of water. Bring to the boil, then simmer for 15-20 mins, or until the flesh is tender when pierced.
    2. Meanwhile, heat quarter of the butter in a saucepan, then fry the bacon and half the cabbage for 5 mins (see Kevin’s tip, below, for how to use remaining cabbage). Turn off the heat and set aside. Drain potatoes in a colander and peel while still hot.
    3. Mash potato until smooth. Heat cream with remaining butter and, when almost boiling, beat into the potato. Add bacon and cabbage to potato and mix. Season if you want.


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  • Apple & Yogurt Smoothie

    Makes 2 Servings
    Prep Time: 5min
    Cook Time: 5min
    • 2 cups low-fat vanilla yogurt
    • 1 Apple, cored, peeled and diced
    • 1/2 cup orange juice
    • 1/2 cup ice
    • 2 tablespoons honey

    Mix all ingredients in a blender or food processor until smooth and pour into tall glasses. Garnish with sliced almonds, julienne mint and 1/2 teaspoon of honey, if desired.

    Why not try some of our Parsnips & Pears Honey

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