Category Archives: Recipes

Recipes inspired from our research

Kale, Celeriac and Chorizo Hash

Blog, Farm, Recipes

This lovely seasonal dish can be a ‘Cook from scratch’ as shown here or to use up leftover potatoes/root vegetables. I developed this recipe for Secretts in Milford  using their  home grown kale and celeriac which are the the stars here combined with the spiciness of Chorizo sausage. This recipe makes two hearty portions and is perfect for a brunch or supper dish. I have also made this with sweet potatoes and roasted pumpkin cubes which makes a great variation on this theme. As a vegan option try the wonderful chorizo sausages from Marks & Spencers Plant range. 

1 – 2 tsp extra virgin olive oil
1 onion , finely chopped
100g spicy chorizo sausages skinned and sliced
300g potato, peeled and diced into 1 cm cubes
200g celeriac, peeled and diced into 1 cm cubes (see preparation guide below)
100g kale, 2 – 3 good handfuls (we used red and green here)
1 – 2  tsp smoked hot paprika]
2 cloves of smoked or regular garlic, crushed (optional)
Salt and freshly ground black pepper to season

Heat the oil in a large pan with a tight fitting lid and add the onion and chorizo. Fry for 2-3 minutes without the lid until the chorizo has released its orange oils and add the potato and celeriac. Stir to coat the vegetables and then sauté with the lid on until they are cooked. Stir every few minutes to ensure they don’t stick to the bottom of the pan. This should take about 15 minutes. Meanwhile wash the kale and finely chop after removing the central tough vein (see below). We used a mixture of red and green but either one is perfect too. Once the potato and celeriac mixture is cooked turn up the heat and stir in the kale and the smoked paprika and garlic. Stir fry for 1-2 minutes until the kale has wilted. It will still be a little chewy which adds a lovely texture to the finished dish.

Adjust the seasoning and serve.

Preparing Celeriac

Preparing Kale

Kale is often slated for being tough and chewy. This is one of the reasons I love to grow my own because younger leaves are way more tender and digestible. However if you remove the tough central stems you will be have  a much better eating experience and benefit from this nutrition packed vegetable which adds fibre to the diet too!

Just a sharp knife here and a cutting board and you are good to go. I remove these thick stems whenever I use fully grown kale as even in a soup it can end up being chewy.

 

Gnocchi with Pistachio Pesto & Asparagus

Blog, Recipes

This is a recipe I created for Essence Magazine (now sadly out of print due to Covid) and it’s just delicious. Gnocchi develops a really interesting texture when you pan fry it rather than boil with a slightly crunchy exterior and a chewy middle. Ever since I discovered this way to prepare it, I have been a convert. Just whiz up a simple pesto, steam the vegetables and then you are good to go.

Ingredients

A large handful of fresh basil leaves
2 garlic cloves, finely chopped
75ml olive oil, plus extra for frying
4 tbsp pistachio nuts, toasted plus a few extra for pistachios
50g mixed baby salad leaves, spinach or rocket
50g finely grated pecorino
1 x 500g pack fresh gnocchi
100g asparagus tips
100g trimmed green beans, halved
80g crumbled feta cheese
Crushed pink peppercorns for garnish (optional)

First make the pesto by putting the basil, garlic, olive oil, pistachios  and two-thirds of the salad leaves in a food processor; blitz to combine. Stir in the pecorino cheese and season.

Heat a large frying pan with a splash of olive oil, add the gnocchi and toss gently over a medium-high heat for 6-8 minutes until lightly golden. Meanwhile, steam the asparagus and green beans for 3-4 minutes until just tender; drain.

Add the leaf pesto to the gnocchi and toss together. Now stir in the asparagus and beans. Take the pan off the heat and add the remaining leaves. Divide between 2 plates and scatter over the rest of the pistachios and crumbled feta to serve. Add a final garnish of crushed pink pepper.

 

Truffled Mushroom Pâté

Blog, Recipes

This is a recipe I have adapted from BBC Good Food Magazines November issue which really caught my eye. Their recipe works well and its really delicious but I wanted something without a high fat dairy component. I made a few tweaks here to create a vegan version. Make sure you use a really good truffle oil here an own label from a supermarket wont be good enough. The current bottle I have came from Village Greens Farm Shop in Ockley and it’s from the truffle hunter. 

Ingredients 

50g dried porcini mushroom

2 tbsp vegan butter 

3 shallots, finely chopped

250g chestnut mushrooms, finely chopped

2 garlic cloves, crushed

200g raw cashew nuts 

1⁄2 tbsp white wine vinegar

3 tbsp truffle oil

Salt and freshly ground black pepper

Method 
  1. Put the porcini mushrooms in a bowl and pour boiling water over them. Leave to soak for 10 mins.
  2. Melt the vegan butter in a frying pan until foaming and fry the shallots over a low heat for 10 mins or until softened and translucent. Add the chestnut mushrooms and fry for 8 mins. Drain (reserving the liquid) and finely chop the porcini mushrooms, then add to the pan, frying for another 5 mins. Pour the porcini mushroom liquor over the cashew nut and leave to soak for 10 minutes.
  3. Tip the mushroom mixture into a food processor, along with the cashew nuts,            vinegar and seasoning. Blitz until smooth while drizzling in the truffle oil. Place in 6 ramekins or one bowl to serve. 

To serve as a canapé slice up a few mushrooms and place on a baking sheet. Brush with oil and season. Roast in a hot oven for 15 minutes and allow to cool. Serve on crispy sourdough crackers with a spoon of pate and a garnish I used micro leaves which I grew  and some radish crisps from Muji here. 

To serve as a starter use  ramekins and serve with a handful of freshly dressed salad leaves (lemon juice and oil work well here) and some freshly toasted sour dough bread.

 

 

Pork, Cranberry, Orange and Cointreau Tarts

Blog, Recipes

Makes 18 medium or 24 small

These tarts are perfect to serve as the festive season rolls in. Easy to make with the minimum fuss as you can take short cuts with ready rolled pastry and make the filling to freeze ahead of time. I used Seville Orange Marmalade Jelly for the glaze made by local Surrey producer Jam Packed but any sweet clear jelly will work such as quince, redcurrant or cranberry.

450g good quality sausage meat
1 small bunch of fresh thyme, finely chop half and retain the rest for a garnish
1 orange
1 x 300g pack of fresh cranberries
2 tablespoons Cointreau
2 tablespoons Seville Orange Marmalade Jelly
2 packs ready rolled short crust pastry
2 clementines or satsumas, peeled and broken into segments

Pre-heat the oven to 180 /Fan 160 / Gas 4

Mix together the sausage meat and chopped thyme. Grate the orange zest and then remove the pith from the orange and dice the fruit. Add the zest and fruit to the pork mix. Finely chop 180g of cranberries (I used a food processor) and add to the pork with 1 tablespoon of Cointreau. If the sausage meat has not been seasoned add salt and freshly ground black pepper.

Line 2 bun tins with pastry and add a spoon of pork mixture to each. Bake in a preheated oven for 25 minutes. While they are cooking make the topping. Place Seville orange jelly in a pan and allow to melt. Add the Cointreau, cranberries and Clementine segments and simmer for 4-5 minutes. Remove the mixture from the heat and cool slightly.

When the tarts are out of the oven spoon over the glaze. If you want the topping to sit flat on top of the tarts then use deeper muffin tray and make sure the filling stops two thirds up. . Garnish with sprigs of thyme and serve.

Thai style Tomato & Chili Jam

Blog, Recipes, , , , , , , ,

I make a batch of this versatile relish every Christmas for canapés , cheeseboards and spicing up leftovers ! It’s a lovely hot spicy sweet concoction that is as good in a fried egg sandwich or on a gorgeous cheese board. This jam was featured in the Sugar Club Cookbook by Kiwi chef Peter Gordon who in the early 1990’s bought his brand of fusion cooking to London. He is still cooking up a storm at Providores his own restaurant in Marleybone High Street in London. I tweaked his original recipe to feature some of my favourite ingredients. Be sure to use proper Asian fish sauce not a supermarket own label which doesn’t deliver on flavour. On its own fish sauce smells pretty awful but it’s the essence of many Asian dishes and an absolute winner here!

Download a print version of the recipe Thai Chili and Tomato Jam here.

500g fresh vine tomatoes
4 medium size red chilies remove tough stalk and roughly chop
4 cloves garlic, peeled
50g fresh ginger, peeled and roughly chopped
30ml Asian fish sauce
300g coconut or palm sugar
100ml red wine vinegar
1 bunch green onions, washed & finely chopped

Method

Wash and roughly chop the tomatoes.

Puree half the tomatoes with the chilies, garlic, fresh ginger and fish sauce in a blender until smooth (the tomato seeds contain pectin and help the jam to set)

Pour the puree into a thick based saucepan and add the sugar and vinegar, bring to the boil slowly, stirring frequently.

Add the remaining tomatoes and green onions. Simmer the mixture over a really low heat for 1.5 hours skimming off any foam that develops. Stir regularly making sure the jam does not get stuck on the sides or base of the pan.

Towards the end of the cooking time prepare a jar to store. * Either 1 large (I litre) or a couple of smaller will do. Place a shallow dish in the oven set on low with about 2-3 cm of cold water in the base. Place the jars and lids in the dish and leave in the oven for 8-10 minutes. Pour the jam into the warm jars and cool to room temperature. When cool seal the jars and store in the refrigerator. The jam will keep for 3-4 months.

If you are making this for gifts use 6 smaller jars.

15 Minute Jam

Blog, Recipes, , , , , , , ,

The classic ratio for jam is an equal amount of jam to sugar. This is for a classic jam that can be stored at ambient temperatures and will last for months. If you like a lower sugar jam use half the amount of sugar to fruit. Remember though it will have to be stored in a refrigerator after its cooled and used within 2-3 weeks and it will have a runnier consistency. If you think making jam involves huge vats of boiling fruit take a fresh look. Making jam in small batches is quick, stress free and its ready to use as soon as it cools down. In the time it takes to bake and  cool a classic Victoria sponge you could have made your own jam for the middle! Use this recipe for stone fruit, berries and currants.

Download a printable version of the recipe 15 minute jam

300g fresh or defrosted Berries (strawberries, raspberries, tayberries or a mix)
gooseberries, blackcurrants and stone fruits will work here too
300g jam sugar (this has added pectin which helps the jam to set)
Juice of I fresh lemon

Place the berries in a thick-based saucepan and add the sugar and lemon juice. While it is coming up to the boil turn the oven on low. Put 1 large or 2 medium jam jars in a tray in a couple of centimetres of water with the lids by the side Place in the oven to sterilise the jars. As the fruit comes to the boil, stir regularly until it reaches a rolling boil Don’t have the heat up too high as it will boil over but you want it to be visibly bubbling. It should take around 10-15 minutes to reach a syrupy texture (longer if you are using less sugar). When the jam is ready, remove the jars from the oven and spoon in the jam. Allow to cool (I usually cover mine with a sheet of paper towel) or used waxed paper circles. Once cooled put on the lids. Low sugar jam will need to be stored in the refrigerator and should last for up to three weeks.

Gooseberry, Rhubarb and Elderflower jam

Blog, Local products, Recipes, , , , , , , , , ,

I love making small batches of preserves when I have ripe fruit in the garden. Jam making this way is easy, stress free, and an incredibly satisfying hour of creativity. My gooseberry bushes were re-sited this year and I thought the trauma would kill the yield. In fact they actually they blossomed in their new home and a bumper crop is ready to pick. Right next to the gooseberries the rhubarb was also ready to cut so I decided to combine three early summer flavours in my first jam of the new season. Here it is; it’s heady with the aroma of elderflowers, tart from the gooseberries and with a pink glow from the rhubarb. I saved a handful of gooseberries and rhubarb to chuck into the last five minutes of cooking to add a little chunkiness but if you prefer a smoother finish put all the fruit in at the same time.

I give amounts here and use the classic ratio of the same weight in sugar as the fruit. That means there is no pressure on how much you make and it always works. I use jam sugar that has pectin added but actually gooseberries have their own but as I was adding other fruit it helps. If you want a lower sugar jam, use 50g sugar to every 100g fruit. It will be a little runnier and you must keep it in the fridge and use it up in three weeks.

Download a printable pdf of the recipe Gooseberry, Rhubarb and Elderflower jam .

Before you start cooking just heat the oven to 100°C. Take an oven proof dish and put around 2 cm of water in the bottom. Place your jam jars in the tray and leave in the oven to sterilise while you make the jam. Lids can be placed in a mixing bowl and covered with boiling water from the kettle.

250g gooseberries, topped and tailed (you can do this with scissors)
150g rhubarb, cut into 1 cm chunks
200ml clear apple juice or water
3-4 heads of elderflowers (or add a few spoons of elderflower cordial)
400g jam sugar
4 tablespoons elderflower cordial

Place the fruit and juice in a medium size heavy based saucepan. Lay the elderflowers on top and allow to infuse, while you bring the mixture to the boil. As soon as it boils turn off the heat and leave for 10 minutes. Remove and discard the elderflowers and add the sugar to the pan. Bring to the boil for 10-15 minutes or until the mixture has thickened and looks syrupy then stir in the elderflower cordial. If you have a jam thermometer handy you are looking for 105°C. I never use one and don’t regret it! Allow the jam to cool for 10 minutes before pouring the jam into the jars.Leave the jam to cool covered with some kitchen paper. Cover the jam with waxed paper circles and cover with sterilised dry lids.

This recipe was first published in Essence of Surrey Magazine.

Spring Asparagus and Courgette Flower Scarpaccia

Blog, Recipes, , , , , , , , , , , , , , , ,

Spring Asparagus and Courgette Flower Scarpaccia

When I was at Hunts Hill Farm Shop there was a magnificent basket of newly laid duck eggs. Larger than normal and just laid, a few had to be mine. I bought half a dozen unsure where they would end up; a cake had been on the cards. With a box of courgette flowers at home, I did a little bit of research and found this delicious sounding Italian dish called Scarpaccia. A vegetable traybake covered in a cheesy batter and baked with fresh thyme and chilli. Normally made with courgettes I adapted the recipe for asparagus and used the courgette flowers too. I know these are wonderful stuffed with ricotta and fried but I am not a big fan of food cooked in oil. This bake is simple and alarmingly effective for something that is so easy to prepare. When just baked its quite delicate but it firms as it cools. Perfect for lunch with salad, for picnics or as part of a buffet. I am serving mine tonight, in small squares to go with pre-dinner drinks.

300g fine speared asparagus, *snap off the tender spears
1 red onion, very finely sliced
4 cloves garlic, crushed
1 dessertspoon extra virgin olive oil
2 tablespoons fresh thyme, finely chopped
1 generous sprinkle of chilli flakes
10-12 Courgette (male flowers) remove petals for use and discard the stems (optional due to short season and availability)
200g Self Raising gluten free flour (I used Doves Farm)
Salt and freshly ground black pepper
6 duck eggs
200ml milk
100g crumbled feta cheese
50g grated parmesan or pecorino cheese
Some extra virgin olive oil, for drizzling

A baking tin 22cm x 32cm lined with silicone non-stick baking paper – traditionally this is made in a larger flat tray (swiss roll size) but I decided to go a bit deeper frittata style.

Pre-heat the oven to 180°C/160°C Fan / Gas Mark 4

Scatter the Asparagus on the baking sheet. Mix the sliced onion and garlic in a spoon of oil before together scattering on top. Arrange in even but not-too-organized layer and sprinkle with chilli flakes and courgette flower petals. Combine flour and seasoning in a mixing bowl.   In another large mixing bowl, whisk up, the eggs and milk. Whisk the dry ingredients into the eggs and stir in the Parmesan cheese then pour batter evenly over the asparagus all the way to the edges of the pan. Crumble with feta and drizzle with a little EVOO. Bake in the oven for 20-30 minutes until golden and puffed.

Delicious served warm or cold. Great for picnics, lunches with salad or cut into cubes to serve with drinks.

  • If you hold the asparagus in your hand and bend it, it will break naturally where the woody part starts. If you are using very fine asparagus you wont need to do this.

Download a printable version of the recipe Spring Asparagus and Courgette Flower Scarpaccia.

Butternut Squash & Feta Pie

Blog, Recipes, Vegetarian, , , , , , , ,

I wrote this recipe to accompany as article I wrote for Essence Magazine about the Plough Inn in Coldharbour near Dorking in Surrey. They have some pies on their seasonal menu and also to sell in their small but perfectly stocked village shop. Sometimes pie fillings for me are a bit gloopy so I decided to use roasted butternut squash in mine and instead of a sauce or gravy I used creme fraiche. This worked really well and the resulting tart is now a family favourite. Its satisfying, tasty and perfect for entertaining non meat eaters. I finished my pie with pastry leaves using a maple leaf cutter I have in my rather large collection. I always used the excuse that I needed to buy different cutters for food styling which was really only half true.

1 butter nut squash (approx 750g), peeled and flesh cut into 1-2 cm chunks
2 tablespoons extra virgin olive oil
1 teaspoon hot smoked paprika
A pinch smoked Maldon sea salt
2 medium red onions, peeled and finely chopped
1x200g pack feta cheese, crumbled
2 tablespoons crème fraiche
1 tablespoon finely chopped fresh thyme
A handful of chia or poppy seeds to garnish

I x 375g pack ready-rolled short crust pastry (feel free to make your own here I usually do but being time poor on this occasion I cheated)

Pre-heat the oven to 180°c fan / 200°c /gas mark 5

Prepare the butternut squash and place in the mixing bowl with 1 ½ tablespoons olive oil. Sprinkle with paprika, salt and pepper and mix well to evenly coat. Place on a baking sheet and roast for 30 minutes.

Meanwhile using the leftover oil pan fry the onions until softened and leave to cool. Mix the butternut squash and onions together in a mixing bowl, add the crumbled feta cheese, crème fraiche and herbs. Mix together and leave on one side while you prepare the pastry case. I used a rectangular tin, measuring 10cm x 32cm this, but a round or square tin works just as well. Line the tray with pastry and fill with the butternut squash filling. Use the leftover pastry to create a lid using one whole piece to cover or cut shapes to create a pattern. Brush the pastry with egg or milk and sprinkle with some chia or poppy seeds.

Bake in a medium hot oven for 45 minutes. The top should be golden brown.

Cool slightly before serving with a tossed green salad.

Leftover Mincemeat Cake

Blog, Recipes, , , , , , , , ,

I always end up with leftover mincemeat from Christmas. So, as I make my own booze filled creation it is just too good, not to use up. This cake always goes down well and can double up as a pudding first out of the oven! Its an old fashioned recipe that your granny will love too. Print a copy of the recipe using this link Leftover Mincemeat Cake. This recipe was created for a project I undertook for Guildford Borough Councils ‘Love Food Hate Waste’ Campaign a few years ago and it is a regular in our house every January.

Ingredients

200g light brown soft sugar
200g softened salted butter
3 eggs, beaten
200g self-raising brown or white flour (gluten free works well here too)
400g jar mincemeat
1 eating apple, grated (optional)

23cm x 23cm size baking tray lined with non-stick baking paper.

Make by hand or in an electric stand mixer.

Method

Pre-heat the oven to 180ºC/ 160ºC fan oven/gas mark 4.

Beat the sugar and butter together until soft and creamy.

Stir in the eggs a little at a time adding a spoon of flour with each egg (this will stop the mixture curdling). Fold in the remaining flour with mincemeat and apple.

Using a silicone or rubber spatula spoon the mixture into the baking tray. Spread the mixture evenly and place in the pre-heated oven to bake for 30 minutes or until golden and firm to touch.

Remove from the oven and cool.

Eat warm from the oven as a pudding with custard or cream or cool completely for a teatime treat.

Leave on a cooling rack until completely cold and store in an airtight tin for up to 5 days.