Category Archives: Recipes

Recipes inspired from our research

Spiced Granola

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I always have a big glass jar of this granola in my kitchen. Made with honey,nuts seeds and oats it’s perfect for breakfast. At Christmas, I like to add cranberries instead of sultanas or apricots and mixed spice instead of cinnamon. But this is one of those recipes that provided you stick to the measurements for honey, oil and dry ingredients you can play around with the rest. Pecans, apricots, cherries and walnuts are just some of the ingredients I swap around. The white chocolate stars just add a bit more Christmas sparkle! Pack it up in bags for friends – I don’t know anyone who doesn’t love a bag of crunchy honey sweetened goodness.

 Ingredientsxams-granola-crop

600g rolled oats
50g raw pumpkin seeds
50g sunflower seeds
50g milled flaxseed
50g flaked almonds
1 x 15ml spoon ground mixed spice
240ml clear honey (or maple syrup)
210ml sunflower oil
50g dried cranberries
50g crimson raisins
50g mini white chocolate stars (optional)

Method

  1. Pre-heat the oven to 180c. Place the first 5 ingredients in a large mixing bowl and combine.
  2. Place the honey (omit this step if you are using maple syrup) and oil in a plastic jug and microwave for 20-30 seconds or until runny (do not allow to boil)
  3. Add the honey and oil to the dry ingredients and mix thoroughly.
  4. Line 2 baking sheets with non-stick paper and divide the granola between them.
  5. Bake for 25-30 minutes stirring occasionally or until the oats are golden brown.

 

Tips & tricks

  • Allow the granola to cool completely before storing for up to 6 weeks in an airtight jar
  • Use cinnamon instead of mixed spice
  • Stir the granola whilst its cooling otherwise it will set into a solid mass
  • Once it has cooled you can add dried fruit of your choice such as apricots, raisins, cranberries or sultanas
  • Never add the fruit before baking as it will harden and burn in the oven
  • Only add chocolate to the granola when it is completely cooled
  • Try using different nuts, spices and fruit

 

I buy a lot of my Christmas wrapping in Tiger (branch in the Friary Centre in Guildford and Peacock Shopping Centre in Woking)

Beetroot and Feta Dip

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I like to do veggie packed snacks for pre-dinner drinks or quick lunches. I have been making beetroot hummus for a while now so when I was deciding what to do with my latest bunch of roasted beetroot I decided to do something different. A pack of feta unused in the fridge and memory of beetroot and feta burgers from a food styling session was the trigger I needed. This is so simple it’s really a kitchen sketch than a proper recipe. The variations could be endless too. I used chioggia beetroot that is home grown at Secretts in Milford, which is why it has a delicate pink hue but any beetroot would work. Although these candy stripe beetroot are gorgeous looking raw you lose the stripe when they are cooked but the flavour is sweet. Roasted beets are superior as they are not as watery as boiled so give a more robust texture to the finished dip. The beetroots can be roasted the day before.

Ingredients

I large bunch of Chioggia beetroot, scrubbed
1 x 200g pack of feta, reserve 50g for the garnish
Juice of 1 lemon
2-3 dessertspoons of natural yogurt
3-4 sprigs of fresh thyme, remove the leaves and discard the stems
Freshly ground black pepper
To garnish
The reserved feta cheese crumbled or finely cubed
A drizzle of rapeseed oil
Some fresh herbs (I used blackcurrant sage flowers)
Pre-heat the oven to Gas 5/ 200°C /Fan 180°C

Place the beetroot in a roasting tin and cover with foil. Roast until tender approximately 40mins to 1hr. Leave to cool in the tin. Remove the skins they should just slide off with the help of a sharp knife.

Chop the beetroot roughly and place in a food processor with the feta, lemon juice and 2 spoons of yogurt. Process until smooth and add more yogurt if the mixture is too thick. Add the herbs and pepper and blitz just to combine. Test the seasoning you shouldn’t need salt as the feta should be enough. But suit your own taste here.

Using a silicone spatula, heap the dip into a serving dish and make a swirly pattern on the top with a metal spoon. Place the reserved feta in the centre and then garnish with herbs and finish with a drizzle of rapeseed oil. Serve with crudités, warm pitta or bread sticks.

 

Fresh Raspberry, Pistachio and Almond Tart

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This is a version of a recipe I use a lot with different fruit (such as figs, pears, blueberries) as it is so versatile. This works better with really fruity jam and its worth using an extra jam like Jam Packed with at at least 45% fruit content. Once you have the basic recipe sorted add flaked almonds or chopped pistachios on top. It’s really quick to make especially with ready -made pastry. Individual tarts work well here too just cut down the cooking time. Perfect for summer picnics and al fresco eating. If you want a more spongy texture simply add 50-75g more flour to the filling. I like a more paste like texture but for food on the go and picnics a little extra flour helps it stay together better.

Serves: 6-8pistachio-cream-M&S-Haselmere

Ingredients
Pastry
125g cold diced butter
250g plain or gluten free flour
40g caster sugar
I medium egg
or
1 pack ready made sweet short-crust pastry

Filling
100g butter, softened
100g Vanilla infused caster sugar
3 medium eggs
2-3 tablespoons raspberry jam
100g ground almonds
75g of finely ground pistachios or 1 small jar of pistachio paste*
50g self-raising flour (gluten free works well here)
200g fresh raspberries

Preheat the oven to 180/ Fan 170°C/ Gas mark 5 when the pastry has 10 mins left to chill.

1.If using ready-made pastry skip this step. Place butter and flour and sugar together in the bowl of a food processor or stand mixer. Process until you have a breadcrumb like consistency. Add the egg and few drop of cold water to form a dough. Do not overwork.

2. Now beat the butter and sugar together with an electric whisk or stand mixer for about 4 minutes until pale. Slowly beat in the eggs, almonds and flour until combined.

3.Remove the pastry case from the fridge and spread the base with the raspberry jam. Spoon in half the filling and scatter with half the raspberries. Add the rest of the filling and the remaining fruit and finish with almonds or pistachios.

4.Bake the tart on the baking sheet for 35 – 40 minutes, until golden brown.

Delicious served just warm with a dollop of Greek yogurt or cream. This will keep for 2 – 3 days stored in a cool place.

1

*When Marks and Spencer opened their new shop in Haselmere a few months ago I was invited to take a look around. Their PR team gave me a selection of new products to try and Pistachio cream was one of them. It’s used to fill macaroons, choux buns, flavour ice-cream and other culinary delights. Here is works well in the frangipane tinting it with a lovely green hue while also imparting its distinctive flavour.

raspberry tart 6x9

Roll out the pastry thinly and line a 20 – 24cm flan tin. Cover with film and place in the fridge to rest for 30 minutes.

Banana Scones

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Makes 8 scones

banana-scones-6x9

When you have a sad looking single banana in the fruit bowl this is the perfect rescue recipe. I have never served these to kids who didn’t like them or adults for that matter. Perfect with home-made fruit packed jam and a dollop of something creamy (I often use half fat creme fraiche or Greek yogurt).

Ingredients

50g softened butter, cut into small pieces
200g fine plain stoneground flour and a little extra for rolling out
1 teaspoon baking powder
50g golden caster or coconut sugar
25ml semi-skimmed milk
1 medium free-range egg, beaten
1 medium ripe banana, peeled and mashed

Method

Pre-heat the oven to 200ºC / 180ºC fan / gas mark 6. In a mixing bowl rub the butter into the flour, using your fingertips, until it resembles breadcrumbs. Stir in the sugar. Mix the milk and egg with the mashed banana. Pour the egg mixture into the mixing bowl and mix to form a dough (it will be quite soft – so handle with care). Roll the dough gently on a floured work surface and cut into 8. Place the scones on a greased or lined baking tray and bake for 10 minutes.

Delicious served with berry jam and cream

 

Smoky Spiced Roasted Nuts

Recipes, ,

I wrote this recipe to go with my review of Platform 3 in Claygate. If you are drinking session beer its probably a good idea to have something to go with it to snack on. For me if it’s a great quality drink it ought to be fantastic food too. These nuts are based on a really famous recipe that has been circulating the Internet for a few years. Started by the Union Square Café in New York to serve with drinks, their fame spread quickly. I have tweaked the recipe by adding smoked salt, sugar and coconut oil. This replaces the butter used in the original recipe which makes this suitable for vegans.

Download a print version of the recipe smoky spicy beer nuts.

Ingredients

500 grams unsalted mixed nuts (including peeled peanuts, cashews, brazil, hazelnuts, walnuts, pecans & whole unpeeled almonds)
2 tablespoons coarsely chopped fresh rosemary
1 teaspoon smoked sweet paprika
2 teaspoons smoky brae smoked brown sugar (use regular brown sugar if you can’t find this product)
2 teaspoons smoked maldon salt
1 tablespoon coconut oil (melted)

Method

Preheat the oven to 180°C/gas mark 4/350ºF.

Toss the nuts in a large bowl to combine and spread them out on a baking sheet. Toast in the oven till they become light golden-brown, about 10 minutes.

In a large bowl, combine the rosemary, paprika, smoked sugar, salt and melted coconut oil. Thoroughly toss the toasted nuts in the spice mix and serve warm.

Beer-nuts-

One Bowl Banana, Fig, Sour-Cherry & Pecan Loaf

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A stand mixer is a great bit of kit to make this loaf as its tough enough to mix in the bananas and eggs without using any other equipment. I am a short cut cook wherever possible and this is a good one. If you don’t have a mixer you will need to mash the bananas, mix in the eggs and then add them to the dry ingredients. Using coconut sugar adds a caramel tone and the sour cherries a little tanginess. This loaf is robust fruity and get better after a couple of days in an airtight tin or wrapped in foil. Delicious with a spread of good butter too!

Ingredientsbanana_date_pecan_loaf6x9

225g self-raising flour (use gluten free if required)

100g butter(softened)

150g coconut sugar

Pinch Maldon sea salt

200g sour cherries and chopped figs

75g chopped pecans

2 large eggs

450g ripe bananas (3 -4)

Method

Pre-heat the oven to gas mark gas mark 4/ 180°C/fan 160°C. Line a 23x13cm loaf tin with silicone baking paper.

Put the flour in the mixing bowl with the butter and sugar and process until you have a breadcrumb like appearance. Add the fruit, nuts and mix to combine evenly. Now mix in the eggs and bananas. Just leave the mixer on long enough to mix evenly but don’t over process. Spoon the mix into the prepared tin and bake for 1hr 15mins. At this point test with a knife to see if the cake is cooked through if not place back in the oven for 10-15 minutes until it is. Cool in the tin and serve when cool.

This will last for 4-5 days if stored in an airtight container in a cool place.

banana-fig-loaf-

 

 

 

 

 

 

 

 

Eton Mess with Blackberry Gin Cordial

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This has to be the easiest emergency dessert to make providing you have the right ingredients. It’s fast, effective and difficult not to love. Fruit infused gins are lovely for providing an alcoholic kick to an otherwise innocent classic. The *gin cordials from Silent Pool are perfect here.

 Eton Mess with Blackberry Gineton-mess-6x9

Makes 4 large or 6 medium dessert glasses

500 grams mixed berries, hulled and chopped

120ml of blackberry, damson or strawberry gin or *cordial

2 teaspoons vanilla sugar

250ml whipping cream

250ml double cream

3-4 small meringue nests (home or ready-made), lightly crushed

A few berries and fresh thyme to decorate

Put the berries into a mixing bowl. Pour over 120ml of flavoured gin and stir in the sugar. I used blackberry but damson or strawberry would also work well here. Leave the berries to macerate while you prepare the cream. Pour the whipping and double cream into mixing bowl and whisk until it visibly thickens. You want a soft whip here not solid so the meringue will easily fold in. Fold the crushed meringue into the cream. Lay out the glasses or a large serving dish. At this stage you can mix the fruit mixture into the cream but I layered mine. Its purely personal but I like the look of the layers. Start with a fruit layer followed by the meringue cream, spooning the gin in with each layer. Finish with meringue cream and decorate with a few berries and a sprig of thyme. Can be made a few hours or a day ahead. Refrigerate until required.

eton-mess-6x9

This recipe first appeared in Essence Magazine in the December/January Issue and was also featured in Local Food Britain.

 

 

 

Smoky Roasted Red Pepper and Butterbean Dip

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Vegan and full of smoky punchy flavours this dip is wonderful served alongside  Farretti bakery breadsticks with pre-dinner drinks .
butter-bean-dip-6x9

I used freshly roasted peppers that I skinned and deseeded but a tin of smoked Piquillo peppers (well drained) would work well in their place.

breadstick-trio

Download a print friendly pdf of the recipe smoky red pepper and butterbean dip

1 large or two small red peppers roasted, cooled and skin removed (or 1 tin of red peppers)

1 large clove of smoked garlic, crushed

1 x 400g can butterbeans, drained

1 teaspoon of hot smoked paprika

2 tablespoons of cold pressed rape seed oil

Smoked Maldon sea salt and freshly ground black pepper

1 pack of Farretti artisan bread sticks heated in a hot oven for 5 minutes

Place all the ingredients in a blender or food processor starting with the oil. Process until smooth.

Decorate with olives or fresh herbs and serve with warm bread sticks.

smoky-butterbean-dip

 

Smoky Gravad Lax

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My family have roots in Eastern Europe so I grew up with Gravad Lax, a cured salmon dish. It’s little lighter than smoked salmon and very easy to make. Because you are curing not cooking you must start off with very fresh fish. I usually fillet my own but get the fishmonger to do it for you if it’s easier. You could also buy a ready prepared fillet of salmon or salmon trout. Just run your finger down the fillet to feel if any bones are still intact, if so remove them (I have special fish tweezers but use you fingers if you don’t have any). It is essential for slicing that you retain the skin. This is a recipe that uses a ratio and it’s this; for each 450g of fish use 25g sugar and 25g salt. To give mine a luxuriously smoky finish I used some smoked salt I bought in France but Smoked Maldon sea salt will do just as well and this year for the very first time smoked sugar too. I saw a tweet about this lovely new product and contacted the producer who kindly sent me a tin to try. Made is small batches its described on the company website thus

“Handcrafted in Scotland by a kilted Highlander, Smoky Brae Smoked Sugar is lovingly cold smoked low and slow using a secret blend of hardwoods to achieve a unique rich full bodied SMOKY flavour to compliment cocktails, cooking and confection.  The demerara cane sugar produces sweet caramel flavours“.

Its the first time I have come across smoked sugar and I love it. Plus it’s a versatile product which would go wonderfully on a cocktail glass ( something with a chocolate liqueur or Cointreau would be gorgeous) or use it on crème brûlée or in savoury dishes like me.

Gravad Laxsalmon canapes
1 fillet of fresh salmon or salmon trout (skin intact)
25g of sugar and 25g salt mixed to each 450g of fish
I large bunch chopped dill (optional)

Pat the fish dry with some paper towel and then place cut side down in a large dish big enough to lay it flat. Sprinkle over half the curing mix and rub it gently into the skin. Flip the fish over and rub the cut side with the remaining cure. If you are using dill press it onto the fish. Cover the dish in cling film and leave to cure for 48 hours turning every 12 hours. During this time the salt and sugar will draw the water out of the fish. Its perfectly safe to eat without cooking as the salt kills off any bacteria and removing the water also makes it an impossible environment for them to survive. After 48 hours remove the fish from the cure and discard the liquid. Place the fish on a chopping board and cut into very thin slices as required. This will last for 3-4 days in the refrigerator but will also freeze really well too.

gravad-lax-trio

I use Gravad Lax to make canapés for the festive season or when entertaining. If you want to keep the calories down use slices of fresh cucumber for a base and top with salmon and a garnish. I use seasoned crème fraiche, whole grain mustard, chives, thyme and fish roe amongst other things. I also love fresh flower seasoning from Uncle Roy’s Commestible Concoctions they look great plus they are dried so always in stock and ready to use.

If I serve the fish as a starter with some salad leaves I would use a whole grain mustard dressing and serve with some warm fresh brown bread.

Gravad Lax Dressing

2 tbsp wholegrain Dijon mustard
1 tbsp caster sugar or Smoky Brae smoked sugar
1 tbsp white wine vinegar
1 tbsp chopped fresh dill (optional)
Salt and freshly ground black pepper

Mix the ingredients together thoroughly and leave to stand allowing the sugar to dissolve in the liquids before using to garnish the salmon.

Please note whilst  I was sent this product by the producer to review I only write and publish reviews of products I really like! Quite honestly anything smoked gets a big thumbs up from me.

You can buy this product online and it should be in some delicatessens and farm shops in Surrey soon.

Fresh Windfall Apple Buns

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This recipe is great for a quick afternoon tea treat on a cool autumn day. Delicious eaten warm, leftovers are perfect for lunch boxes too! I make apples buns raw_6x9mine in a stand mixer but they are easily made by hand.

Ingredients (to make 12 buns)
200g stone-ground wholemeal flour
25g milled flaxseed
A pinch of sea salt
½ teaspoon ground cinnamon
1 teaspoon baking powder
175g butter, at room temperature
2 medium size garden apples, washed and grated
50g chopped dried cranberries
25g pumpkin seeds
50g golden castor sugar
1 egg, beaten

Method:

Preheat the oven to gas mark 5 /190ºC/ fan 170ºC/ 375F

Download a printable PDF of the recipe here for  fresh windfall apple buns

apples buns2_9x6

Combine the flour, flaxseed, salt, cinnamon and baking powder in a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs. Add the remaining dry ingredients and mix well together using a wooden spoon. Stir in the beaten egg to form sticky dough, taking care not to overwork the mixture. Spoon the dough into 12 heaps on a lined baking sheet and place in the hot oven. Bake for 20 minutes or until golden.

Cool on a rack for 15 minutes and serve with big mugs of tea.

Variations: replace the apricots with sultanas, raisins,chopped dates, or sunflower seeds

apples buns duo