All posts filed under: Food and Drink

Butternut Squash & Onion Bhajis recipe

Butternut Squash & Onion Bhajis Makes 14-16 Bhajis Ingredients for the Madras Spice Mix 2 tablespoons coriander seeds 1 tablespoon each of cumin seeds, fenugreek seeds, yellow mustard seeds & ground turmeric 5 whole dried Kashmir chillies 6 whole green cardamom pods 1 teaspoon medium curry powder Ingredients for the Pumpkin Bhajis 1 large egg 25ml milk 1 teaspoon vegetable oil, plus extra for deep-frying 100g (prepared weight) butternut, peeled, deseeded & coarsely grated 50g (peeled) onion, finely sliced 1 teaspoon Madras Spice Mix (ingredients above) 50g Garam flour Sea salt & freshly cracked black pepper 2 Spring Onions – chopped Teaspoon Chopped Coriander Method First, prepare the madras spice mix. Heat a non-stick frying pan over a medium heat, add the mixed seeds, turmeric, dried chillies and cardamom pods and dry-toast for 1-2 minutes or until the spices are lightly toasted and their aroma wafts up from the pan, shaking the pan regularly to ensure that they do not catch and burn. Let the toasted spices cool and then grind them all together to …

Lamb & Quince Tagine with Chermoula & Buttered Couscous

Last month we celebrated Love Lamb Week, the brainchild of the next generation of young sheep farmers who are passionate about producing quality British lamb from all corners of the UK. There are five really good reasons to cook with British lamb; It comes in a variety of cuts that suit every recipe, from a traditional roast right through to exotic and spicy dishes. Sheep farming has shaped the British landscapes we love. Eating home- produced lamb helps sheep farmers to stay in business and continue caring for the land in an environmentally sustainable way. Sheep support wildlife and plant biodiversity. Without sheep our grassland, and upland land in particularly, would become overgrown and less valuable to many types of plants, small mammals and ground nesting birds. Around 60% of UK farmland is only suitable to grow grass. Sheep are a sustainable way of converting this land into healthy and delicious food that our growing population can eat. When you buy lamb directly from a farmer, butcher or supermarket, the Red Tractor, Welsh Lamb, Scotch …

Suzanne’s Favourite Carrot Cake recipe

As we head into September there are plenty of locally grown apples, pears, plums & soft fruits available. Our temperate climate gives them a great depth of flavour and they make wonderful crumbles, one of the most heartwarming, cosy of puddings; for me they really do herald the arrival of Autumn. Crumbles are so easy to make and can be easily adapted so do have a go a making some this year. I have discovered a really brilliant carrot cake recipe recently, which I just have to share with you as it is incredibly easy and truly delicious! I hope you will agree that cake is always good, no matter what month it is! Crunchy Fruit & Oat Crumble (serves 4) 15 minutes preparation time, 15-20 minutes cooking time Ingredients 2-3 slices of bread (100g/3oz), crumbed (stale is fine) 50g (2oz) rolled oats (or muesli or granola) 1 tablespoon sunflower seeds (or sliced almonds) 400g (14oz) any fruit (e.g. 2 apples plus berries) 100ml (3ml oz) fruit juice (we use apple juice, but if you …

Croque Monsier Hasselback Potatoes with Prosciutto di San Daniele & Grana Padano

A Hasselback potato is a glorious thing – similar to a jacket potato, but so much better! The slits allow the potato to absorb more flavours whilst it is cooking and can be stuffed with any number of different ingrdients. The recipe below brings together the glorious combination of sweet soft potato, salty ham and cheese, and the delightful zing of wholegrain mustard. Whilst this can be served as a side dish it makes a wonderful light meal in it’s own right. Croque Monsier Hasselback Potatoes with Prosciutto di San Daniele & Grana Padano Serves: 4 Prep Time: 10 minutes Cook Time: 1 hour 5 minutes Ingredients 4 baking potatoes (approx. 700g) 4 tsp Filippo Berio Olive Oil Salt 70g Grana Padano Cheese 6 slices Prosciutto di San Daniele 4 tsp wholegrain mustard Method Pre-heat your oven to 2200C / 2000C fan oven. Using a sharp knife, cut slits in your potatoes, these should be about half a centimetre apart and should go about two-thirds of the way through the potato. Brush the tops of …

Minted Garden Vegetables with Real Salad Cream recipe

School holidays are fast approaching and summer is well and truly here! Here is a recipe for a wonderful, jewel coloured summer salad. Minted Garden Vegetables with Real Salad Cream Preparation time: 20 minutes Cooking time: 35 minutes Ingredients 2 Bunches Baby Beetroot with leaves 2 tablespoons vinegar 250g (8oz) English Asparagus 1kg (2lb) Broad Beans, Shelled 400g (13oz) Baby Courgettes, cut into 1cm (1/2 inch) thick slices 200g (6 ½ oz) firm English Goat’s Cheese, Crumbled Bunch of mint, chopped For the Salad Cream 4 Eggs 2 Tablespoons White Wine Vinegar ½ Tablespoon English Mustard 4-5 Tablespoons Single Cream Method Trim the beetroot keeping the smallest leaves for the salad, and place the roots in a pan with the vinegar. Cover with water, bring to the boil and simmer for 20 minutes. Cool, drain and peel. Bring a lightly salted pan of water to the boil and cook the asparagus for 1 minute. Add the broad beans and courgettes. Cook for 3 minutes, drain and cool. For the salad cream, cook the eggs in …