Recipes

• Mar 13, 2015

  Apple & Yogurt Smoothie

  Makes 2 Servings Prep Time: 5min Cook Time: 5min

  Ingredients

  • 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

  Read more →
  • 0 Comments
  • Share

• Mar 11, 2015

  Stuffed Mushroom Recipe

  Ingredients

  • 1 tblsp Olive Oil
  • 4 shallots , finely chopped
  • 1 clove Garlic, finely chopped
  • 150g white breadcrumbs
  • 125g Blue Shropshire Cheese grated
  • 2 tbsp parsley, freshly chopped
  • 6 open flat mushrooms (Stalks removed and finely chopped)

  Method

  • Heat the oil in a pan and add shallots. Cook on a low heat until the shallots brown and begin to soften. Add the garlic and chopped stalks and allow to cook for a few minutes until softened.
  • In a bowl mix together the breadcrumbs, shallots, mushroom stalks, cheese and herbs. Mix until well combined.
  • Divide the stuffing mix between the mushrooms lightly pressing the stuffing into the base of the mushrooms. Add a little remaining cheese to the top of each mushroom and trickle a little olive oil over each.
  • Place the prepared mushrooms onto a baking tray and bake in the oven for 30 minutes or until the breadcrumbs have turned golden and the cheese has melted.

   

  Suggestion – Blue Stilton also works very well in this recipe. Alternatively, use Cheddar Cheese if you prefer a milder taste.

  Read more →
  • 0 Comments
  • Share

• Mar 05, 2015

  Beef & Veg Casserole Recipe

  Cooking time

  Prep:15 mins          

  Cook:3 hrs - 3 hrs, 50 mins

  Serves: 5

  • 2 celery sticks, thickly sliced
  • 1 onion, chopped
  • 2 really big carrots, halved lengthways then very chunkily sliced
  • 5 bay leaves
  • 3 sprigs thyme
  • 1 tbsp vegetable oil
  • 1 tbsp butter
  • 2 tbsp plain flour
  • 2 tbsp tomato purée
  • 2 tbsp Worcestershire sauce
  • 2 beef stock cubes, crumbled
  • 850g stewing beef (featherblade or brisket works nicely), cut into nice large chunks
  • Heat oven to 160C/140C fan/gas 3. Put the kettle on. Put the celery, onion, carrots, bay and 1 thyme sprig in a casserole with 1 tbsp oil and the butter. Soften for 10 mins, then stir in the flour until it doesn’t look dusty anymore, followed by the tomato purée, Worcestershire sauce and beef stock cubes.
  • Gradually stir in 600ml hot water, then tip in the beef and bring to a gentle simmer. Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins – 1hr more until the meat is really tender and the sauce is thickened.
  • Ready to serve...

  If you are struggling for ingredients we can help. Simply follow the links below.

  Stewing Beef 

  Vegetables
  Read more →
  • 0 Comments
  • Share

• Jan 16, 2015

  Creamy Shredded Cavolo Nero with Mustard

  Serves: 4
  Preparation time: 5 minutes
  Cooking time: 12 minutes
  300g Cavolo Nero, shredded
  1 tbsp oil
  1 onion, sliced
  142ml carton double cream
  1 tbsp wholegrain mustard
  Method:
  Boil the Cavolo Nero for 6–8 minutes until tender, drain.
  Meanwhile, heat the oil in a large frying pan and fry the onion for 4–5 minutes. Add the cream and mustard. Stir in the Cavolo Nero and heat through, season to taste.

  
  
  Tip: Add a pinch of saffron to the cream to give extra flavour and colour. Ideal served with roast chicken, beef or cooked sausages.
  
  Nutritional information:
  235cals
  2.5g protein
  22g fat (of which 12g saturated)
  6g carbohydrate (of which 5g sugar)
  2.5g fibre
  0.2g salt

  Read more →
  • 0 Comments
  • Share

• Nov 24, 2014

  Cauliflower & Chicken Curry

  Cauliflower & Chicken curry
  Serves: 4
  Preparation time: 10 minutes
  Cooking time: 25 minutes

  

  Ingredients

  • 1 tablespoon oil
  • 6 large skinless and boneless chicken thighs, cut into bite-sized pieces
  • 1 onion, peeled and finely chopped
  • 2 green chillies, finely chopped
  • 2cm piece root ginger, finely chopped or grated
  • 3 garlic cloves, finely chopped or crushed
  • ½ teaspoon chilli powder
  • 1 teaspoon tumeric
  • 2 teaspoons garam masala
  • 1 tablespoon soft brown sugar
  • 400g chopped tomatoes
  • 400ml coconut milk
  • 1 cauliflower, broken into florets
  • Salt and pepper, to taste
  • 2 large handfuls spinach leaves

  Method

  1. Heat the oil in a large frying pan, brown the chicken pieces on all sides then remove with a slotted spoon and set aside.
  2. Add the onion to the pan (add a little more oil if necessary) and cook until the onions are soft. Add the green chilli, ginger and garlic and continue to cook, stirring for a further minute.
  3. Next add the chilli powder, turmeric, garam masala and sugar and cook, stirring for a minute to release the spices.
  4. Tip the tomatoes and coconut milk into the pan, then add the chicken and cauliflower. Stir well and simmer for 10 minutes until the cauliflower and chicken are cooked through. Add a little stock or water if the sauce gets too thick.
  5. Taste to check the seasoning then stir through the spinach until it just starts to wilt. Serve with rice or flat breads. Cook's tip: If you prefer you can use 3 tablespoons of masala curry paste instead of the separate elements in step 2.

  For vegetarians omit the chicken and add a drained tin of chickpeas at the same time as the tomatoes.

  Read more →
  • 0 Comments
  • Share

• Nov 28, 2013

  Quick and Easy Sticky Pear and Toffee puddings

  

  Ingredients

  100g softened, unsalted butter

  120g light brown soft sugar

  2 Conference pears, peeled, cored and finely chopped

  1 medium egg, lightly beaten

  60g self-raising flour

  2 teaspoon icing sugar, for dusting

  1 teaspoon ground cinnamon for dusting

   

  Method

  Mix together 40g of the butter and 60g of the brown sugar then divide between 4 x 200-250ml ramekins. Top with the pears.

  Using a hand-held electric whisk, beat together the remaining butter and sugar in a bowl, until the mixture is pale and fluffy. Add the egg and mix to combine. Sift in the flour and mix until you have a smooth pudding batter.

  Spoon the batter into the ramekins and cook - 2 at a time - in the microwave on a 600W or 700W setting. They should take about 2½ minutes for the puddings to have risen and be cooked through. Set aside to cool for 1 minute.

  Dust the puddings with the icing sugar and cinnamon and serve immediately

  Read more →
  • 0 Comments
  • Pear
  • Share

• Nov 05, 2013

  Classic Baked Potato

  Ingredients

  1 Large Potato per person.

  (Use a thick-skinned floury white potato such as Maris Piper or King Edward)

   

   

  Method

  Rinse one large potato per person, prick lightly all over with a fork then roll it in sea salt. Place in a preheated oven set at 220C/gas mark 8. Bake for about an hour, according to size. They are done when the skin is crisp, but they give a little as you squeeze.

   

  Serve with a variety of toppings. Choose between Grated Cheese, Fried Onions, Baked Beans, Winter Coleslaw, or, a crunchy green leaf salad.

  Read more →
  • 0 Comments
  • cheese, onion, potato
  • Share

• Jul 11, 2013

  Simple Carrot and Parsnip soup

  Ingredients

  1 Onion, chopped
  3 Celery Sticks, chopped
  1 Garlic Clove, peeled & finely chopped
  1 Tablespoon Grated Fresh Ginger (optional)
  500g Parsnips, chopped
  250g Carrots, chopped
  1 Vegetable stock cube, made up to 1 Litre
  4 Teaspoons Cream
  1 Tablespoon Rapeseed Oil

   

   

  Method

  Heat the oil in a pan over a medium heat. Add the chopped onion, celery sticks, garlic and grated fresh ginger and cook for about 5 minutes.

  Add the chopped parsnips and carrots and pour in the vegetable stock. Cover and simmer until the vegetables are tender; about 30 minutes.

  Puree the soup, in batches, adding more stock to get the right consistency. If you're freezing the soup. To serve, reheat and drizzle each bowl with a tablespoon of cream.

  Read more →
  • 0 Comments
  • Carrot, Celery, Garlic, Ginger, Onion, Parsnip, Rapeseed Oil
  • Share

• Jul 11, 2013

  Chicken wrapped in bacon

  Ingredients

  Cheese of your choice to stuff the chicken
  50g Strong Cheddar, grated
  1 tbsp Wholegrain Mustard
  4 Skinless Boneless Chicken Breast Fillets
  8 Smoked Streaky Bacon Rashers

   

  Method

  Heat oven to 200C/fan 180C/gas 6. Mix the cheeses and mustard together.

  Cut a slit into the side of each chicken breast, then stuff with the mustard mixture.

  Wrap each stuffed chicken breast with 2 bacon rashers - not too tightly, but enough to hold the chicken together.

  Season, place on a baking sheet and roast for 20-25 minutes.

  Serve with a mixture of side dishes.

   

  Read more →
  • 0 Comments
  • bacon, cheddar, cheese, chicken, mustard
  • Share

• Jul 11, 2013

  Tagliatelle with Vegetable Ragu

  Ingredients

  1 Onion, finely chopped
  2 Celery Sticks, finely chopped
  2 Carrots, diced
  4 Garlic Cloves, crushed
  1 Tablespoon each Tomato Puree
  1 Tablespoon Balsamic Vinegar
  250g Diced Vegetables, such as Leeks, Parsnips and Cabbage
  50g Red Lentil
  2 x 400g Cans chopped Tomatoes with Basil
  250g Tagliatelle (or your favorite pasta)
  2 Tablespoon shaved Parmesan (optional)

  Method

  Add the onion, celery and carrots into a large non-stick saucepan and add 2-3 tbsp water or stock, if you have some. Cook gently, stirring often, until the vegetables are soft.

  Add the garlic, tomato purée and balsamic vinegar, cook on a high heat for 1 minute more, add the diced vegetables, lentils, tomatoes, then bring up to the boil.

  Turn to a simmer, then cook for about 20 minutes. Meanwhile, cook the pasta following pack instructions, then drain. Season the Ragu and serve with pasta and Parmesan on top, if you like.

  Read more →
  • 0 Comments
  • Basil, Cabbage, Carrots, Celery, Cheese, Garlic, Leeks, Lentils, Onion, Parsnips, Tagliatelle, Tomato
  • Share
• ← Prev 1 2 3 4 5 … 7 Next →