RECIPE OF THE WEEK – SUMMER SAVORY BRUSCHETTA TOPPING

¼ cup olive oil (Optional) ⅓ cup loosely packed basil leaves, very thinly sliced 1 tablespoon chopped fresh thyme ¼ teaspoon garlic powder 1 clove garlic, minced salt and ground black pepper to taste 1 ½ pounds roma (plum) tomatoes, diced 1 ½ tablespoons olive oil (Optional) Directions Simple Steps! Time to impress… Mix 1/4 cup olive […]

RECIPE OF THE WEEK – MINI SUMMER PUDDINGS

      Ingredients 1kg mixed berries , such as raspberries, blueberries, redcurrants, blackberries and strawberries, plus a few extra to serve 50g caster sugar 4 tbsp crème de cassis (or water) large (approx 800g) loaf white bread , sliced          Method STEP 1 Strip berries from their stalks and hull strawberries. Discard any that are squashy or […]

RECIPE OF THE WEEK – MOCKTAIL PINA COLADA

WHAT INGREDIENTS DO I  NEED TO MAKE A MOCKTAIL PINA COLADA? PINEAPPLE JUICE COCONUT CREAM CREAM OF COCONUT ICE HOW TO MAKE VIRGIN PINA COLADA Start by adding your  pineapple juice. When blending always add your liquids first. Add your remaining ingredients including ice. TIPS FOR THE PERFECT TEXTURE TIP 1: Obviously more ice will create […]

RECIPE OF THE WEEK- ETON MESS ROULADE

Ingredients 4 large free-range eggs, separated 75g golden caster sugar, plus extra to dust 75g self-raising flour 75g whole blanched almonds or unsalted pistachios, toasted in a hot dry pan and whizzed in a small food processor – or use pre-ground nuts 1 tsp vanilla extract   For the Eton mess filling 400g ripe strawberries, […]

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 […]

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 […]