RECIPE OF THE WEEK- COLOURFUL SUMMER SALAD

      Ingredients 400g black beans , drained 2 large handfuls baby spinach leaves , roughly chopped 500g heritage tomatoes , chopped into large chunks ½ cucumber , halved lengthways, seeds scooped out and sliced on an angle 1 mango , peeled and chopped into chunks 1 large red onion , halved and finely sliced 6-8 radishes , sliced 2 avocados , peeled and sliced 100g feta , crumbled handful of herbs (reserved from […]

A TASTE OF MADEIRA, PORTUGAL

Madeira, an autonomous region of Portugal, is an archipelago comprising 4 islands off the northwest coast of Africa. It is known for its namesake wine and warm, subtropical climate. The main island of Madeira is volcanic, green and rugged, with high cliffs, pebbly beaches and settlements.  There are no sandy beaches on Madeira but nearly […]

RECIPE OF THE WEEK – WATERMELON SORBET

  INGREDIENTS 1 x ripe watermelon cubed 1/2 of a lime Juiced     INSTRUCTIONS Dice the watermelon, remove seeds, and place the pieces in the freezer overnight. After several hours in the freezer, you can proceed, but if the watermelon isn’t completely frozen, the sorbet will have more of a slushy texture rather than be a […]

THEM WELSH RISSOLES – THE LATEST SUPPER

This week’s recipe is inspired from Andrew Fisher, and his memories as a young boy. One of the earliest memories I have revolves around a meal at the Famous Joseph’s Fish Shop, nearly half a century ago. In Wales. Situated at the rear of the premises was a dining area, where you could sit and […]

RECIPE OF THE WEEK- GRIDDLED VEGETABLES AND FETA WITH TABBOULEH

This week’s recipe takes us to a little something Alfresco and that summer feeling! Ingredients  ½ a bunch of fresh oregano ½ a bunch of fresh flat-leaf parsley 2 red onions 1 large aubergine 150 g feta cheese olive oil 3 courgettes (a mixture of yellow and green) 2 handfuls of mixed tomatoes 1 bulb […]

RECIPE OF THE WEEK – RHUBARB CUSTARD CAKE

This cake is designed to be mixed by hand. Using an electric mixer works more air into the eggs, which lightens the batter and makes it less dense, so the fruit is more prone to sinking. Also, make sure you leave the stalks whole, as chopped rhubarb is more likely to be swallowed up by […]

RECIPE OF THE WEEK – WHITE BEAN AND SPRING VEGETABLE STEW

This stew recipe is all about those lovingly cooked and seasoned dried beans and the glorious (vegan!) broth they create. Just keep in mind that for the best results, you have to soak the beans overnight. Though asparagus and peas scream “spring!” this really is a stew for all seasons—those veggies can be swapped with […]

RECIPE OF THE WEEK – SCANDI BEETROOT AND SALMON PASTA

  Ingredients 50g wholemeal fusilli 1 cooked beetroot , cut into wedges ½ small ripe avocado, cubed 2 baby cucumbers , sliced 2 tbsp chopped dill 1 tbsp fat-free Greek yogurt mixed with 1 tbsp water 1 heaped tsp creamd horseradish 50g poached salmon , flaked 30g rocket Method STEP 1 Cook the fusilli following pack instructions, then drain and leave […]

RECIPE OF THE WEEK – RHUBARB AND CUSTARD SLICES

Ingredients  320g sheet all-butter ready rolled puff pastry 2 gelatine sheets 90g cornflour 125g caster sugar 4 medium free-range egg yolks (see tips) 1 tbsp vanilla bean paste or extract 375ml milk 500ml single cream 50g unsalted butter, chopped For the rhubarb compote Juice 1 orange 2 tbsp golden caster sugar 500g rhubarb, trimmed, split […]

RECIPE OF THE WEEK -PEA, MINT & SPRING ONION SOUP

Ingredients  tbsp of olive oil knob of butter 1/2 bunch of spring onion , sliced, plus a few extra to serve 1 potato , cut into small dice 1l hot vegetable stock 900g frozen petits pois 1/2 small bunch mint , leaves picked, plus a few extra to serve 85g parmesan (or vegetarian alternative), very finely grated   Method  […]