Author: Suzanne James

Gluten free fruit seed bars recipe

Friday 7th April is Walk to Work Day. In this age of growing awareness about how bad a sedentary lifestyle is for our health, walking to work can make a huge difference in our lives, our lifespans, and if enough of us do it, our environment. Here is a recipe to help you on your way! Makes 18 Bars Preparation time 15 mins Ready in 20 minutes Ingredients 60g sunflower seeds 60g sesame seeds 60g pumpkin seeds 60g flax seeds (also known as linseeds) 60g Pine Nuts 100g semi-dried cranberries 100g semi-dried blueberries 100g gluten-free porridge oats 2 tablespoons soft brown sugar 5 teaspoons ground cinnamon 5 teaspoons ground coriander 1 x 397g tin condensed milk 150g unsalted butter, cut into small cubes Method: Preheat the oven to 1800C/3500F/gas mark 4. Line a 24cm square baking tin with baking parchment. Place the seeds, fruit, oats, sugar and spices in a large bowl and mix well. Put the condensed milk and butter into a bowl and place over a pan of gently simmering water. Melt together …

Triple Ginger Cheesecake with Poached Rhubarb recipe

It’s that time of year when I fall in love with pink again, even though it isn’t the best colour for my complexion. Beautiful, pink, forced Yorkshire Rhubarb at it’s best! Triple Ginger Cheesecake with Poached Rhubarb Serves 8-12 Preparation time about 30-45 minutes Cooking time approximately 30 minutes in total plus chilling minimum 3 hours Ingredients for the base 100g Duchy Original Stem Ginger Biscuits or Ginger Nuts Finely Crushed 50g Digestive Biscuits 60g butter, melted You will also need a 20cm (8”) spring form tin, greased Ingredients for the filling 4000g forced rhubarb trimmed and cut into 2.5cm batons 50g caster sugar (for the rhubarb) 1 tbsp grated stem ginger 1 tbsp stem ginger syrup from the jar 800g cream cheese (or full-fat soft cheese such as Philadelphia) 75ml double cream 200g caster sugar (for the filling mixture) 1 vanilla pod, split in half lengthways and seeds scraped out 2 whole eggs 2 egg yolks Method For the base, place the biscuits and butter in a bowl, stir well and then press into the base …

Coq Au Vin recipe

There are two really good things about February – firstly, it means January is over, and secondly Valentines Day ensures it is a really romantic month! So, for all you romantic souls out there who want to prepare a perfect dish for their loved one(s), and those who simply find winter hard to survive and need a good, hearty meal to make things just a teensy bit easier, here is a classic Coq au vin recipe. This wonderful French dish hardly needs an introduction. It is made from chicken braised with wine, lardons, mushrooms, and optionally garlic. Our version ensures a rich, deep flavour that is perfect for a cold winters evening. Enjoy! Coq Au Vin Ingredients 3 Rashers dry cured bacon with the fat trimmed and chopped 12 small shallots, peeled 2 chicken leg, skin removed 4 chicken thighs with bone, skin removed 2 chicken breast, skin removed 3 garlic clove finely chopped 800ml red wine 150ml chicken stock 3 Boquet Garni small handful chopped flat-leaf parsley 250g chestnut mushrooms 2 tbsp cornflower 1 …

Roast Carrot Hummous Recipe

Happy New Year! I know this can be the season of dark nights, empty pockets and the dreaded post Christmas diet, but don’t despair. Spring is only around the corner, and in the meantime I have a lovely receipe for roast carrot humous which I just had to share! This is a great snack or starter, served with crudités or warm flatbreads, or spooned into toasted pittas with salad and/or some shredded cold meat.  Whenever I do a roast I allow for extra carrots so I can make this, but you can use whatever leftover roast roots are around, and if you have some roast onions or garlic, chuck those in too. Enjoy it alone, or get some frineds round to share – good food, good company & laughter are the best antidote I know to the January blues! Roast Carrot Hummous Serves 2-4 Ingredients: 400g tin chickpeas, drained and rinsed 100–300g roast carrots (but can mix in other roast roots, such as parsnips, celeriac and perhaps some roast onion Juice of 1 small lemon …

Pistachio-Crusted Rack of Lamb with Pancetta recipe

Pistachio-Crusted Rack of Lamb with Pancetta Serves 4 Ingredients 1⅓ cup unsalted pistachios 1 tablespoon chopped thyme 1½ teaspoons chopped rosemary ⅓ cup Filippo Berio Extra Virgin Olive Oil Pinch salt Pinch freshly ground black pepper 1½lb rack of lamb, frenched (8 chops) 6 ounces thinly sliced pancetta or bacon 6 scallions, white and tender (green part only) ⅓ cup unsalted pistachios shelled 1 tablespoon chopped thyme 1½ teaspoons chopped rosemary Method Preheat the oven to 400°F (200°C) In the bowl of a mini processor, finely chop the pistachios with the thyme and rosemary. Add half of the olive oil and process to a paste; season with salt and pepper. Scrape half of the pistachio paste into a small bowl and stir in the remaining olive oil. Coat the lamb with half of the remaining pistachio paste. Wrap the pancetta slices around the lamb, between the bones, leaving the bones exposed. Spread the remaining pistachio paste over the pancetta and set the rack in a small roasting pan. Roast the rack for about 30-40 minutes, …