Recipes
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Jul 11, 2013
Spaghetti Bolognese
Ingredients
1 tablespoon of Rapeseed Oil 1 Small Carrot, Chopped
1 Leek, Chopped
400g Tinned Tomatoes
½ Bunch Basil, plus extra leaves to serve
1 approx 500g of Mince
400g SpaghettiMethod
Heat the oil in a frying pan and add the carrot and leek, cook until softened for around 5 minutes.
Cook the mince in a separate frying pan and then add to the rest of the ingredients along with the tinned tomatoes.
Season and leave to simmer for 5 minutes.
Cook spaghetti according to pack instructions.
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Jul 11, 2013
Rhubarb Crumble
Ingredients
Filling
500g rhubarb, chopped into chunks the length of your thumb
100g golden caster sugarTopping
140g self-raising flour
85g butter
50g light brown muscovado sugarMethod
Add the rhubarb into a saucepan with the sugar. Cover and simmer on a very low heat for 15 minutes. When the rhubarb is soft and sweet enough but still holding its shape pour the into a baking dish.
Heat oven to 200C/180C fan/gas 6.
To make the topping, rub the flour and butter together with your fingers until you have a soft, crumbly topping.
Now add the sugar, mixing together with your hands. Scatter the topping over the rhubarb and bake for 30 minutes or until golden brown on top. Serve piping hot alone or with custard, cream or ice cream.
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Jul 11, 2013
Ham, Leek and Potato pie
Ingredients
2 Tablespoons of Butter
1 Large Onion, finely chopped
3 Leeks, finely sliced
2 Large Potatoes, cut into small cubes
2 Tablespoons Plain Flour
300ml Chicken or Ham Stock
100ml pot Crème Fraîche (or use leftover double cream)
2 tsp Wholegrain Mustard
200g Cooked Ham, shredded
375g Pack Puff Pastry
1 Egg, beaten, to glaze (or use milk)Method
Melt the butter in a large frying pan, add the onion and leeks first, and then the potatoes after a few minutes, cook until soft.
Add the flour and then the stock and stir together well. Turn down the heat and add the crème fraiche, mustard and ham. Season to taste and the add ingredients to a pie dish.
Dust a little flour on the surface and roll out the puff pastry, add it to the top of the pie and trim the edges. Use a fork to press down the edges and cut a few slits to allow air to escape. Brush the pastry will egg and cook for 30 minutes until golden (220C/Fan 200C/Gas 7).
The pie may be served with any extra vegetables from your box such as spring greens, carrots or savoy cabbage.
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Feb 05, 2013
English onion soup with sage & cheddar
Ingredients
1 good knob butter
olive or rapeseed oil
1 good handful fresh sage leaves, 8 leaves reserved for serving
6 cloves garlic, peeled and crushed
5 red onions, peeled and sliced
3 large white onions, peeled and sliced
3 banana shallots, peeled and sliced
300 g leeks, trimmed, washed and sliced
sea salt
freshly ground black pepper
2 litres organic beef, vegetable or chicken stock, hot
8 slices good-quality stale bread, 2cm thick
200 g Cheddar cheese, freshly grated
Worcestershire sauce
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Feb 04, 2013
Celeriac Oven Chips
Ingredients
2 large celeriac (1.3kg/3lb total weight)
3-4 tbsp rapeseed or vegetable oil
1 tbsp mild curry powder
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Feb 04, 2013
Sausages with winter veg mash
Ingredients
4 sausages, regular or reduced-fat
2 parsnips
2 or 3 medium potatoes
175g Brussels sprouts
4 tbsp milk
1 tbsp wholegrain mustard
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Feb 04, 2013
Bacon, brussels & chilli broth
Ingredients
1 onion , finely chopped
1 garlic clove , crushed
100g smoked bacon lardons
olive or rapeseed oil
2 parsnips , finely diced
2 thyme sprigs
a pinch chilli flakes
1l chicken stock
250g Brussels sprouts , finely sliced
chilli oil, to serve (optional)
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Feb 04, 2013
Spicy stir-fried sprouts
Ingredients
500g Brussels sprouts , trimmed and halved
1 tbsp sunflower oil
1 chilli , sliced into rings
2 garlic cloves , finely chopped
large piece of fresh root ginger , cut into fine matchsticks
1 tbsp soy sauce
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Feb 04, 2013
Sliced turnip & bacon bake
Ingredients
85g butter
6 rashers smoked streaky bacon , chopped
1 tbsp fresh thyme leaves
large onion, finely sliced
1½kg turnips, peeled and sliced
100g mature cheddar, grated
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Feb 04, 2013
Turnip & Mustard Gratin
Ingredients
500g turnips
250ml double cream
3 tbsp crème fraîche
2-3 tbsp Dijon mustard
100g Gruyère , grated
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RSS
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Mrs Darlington’s Legendary Lemon Curd & Almond Butter Biscuits
Oct 06, 2021
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Mrs Darlington's Tangy Blackcurrant Traybake
Aug 04, 2021
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New Potato & Asparagus Salad with Strong Horseradish
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Mrs Darlington’s Sticky Orange Marmalade Cake
Jul 21, 2021
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