Click on a type of meal below to view the recipe:
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Courgette, Tomato and Basil Charlotte
Ingredients
1 medium white loaf sliced, 150ml olive oil, 30g butter, Salt and pepper, 250g courgettes quartered lengthways and sliced into chunks, 200g cherry tomatoes halved, 2 handfuls fresh basil, Zest and juice 2 lemons
Method
Heat the oven to gm6/200’C/400’F.
Brush 6 dariole moulds with a little of the oil. Take the crusts off the bread and brush lightly with the oil. Line the moulds carefully with the bread making sure there are no gaps.
Lightly fry the courgettes in the butter until just tender. Drain and mix with the tomato halves.
Whizz the basil with the lemon zest and juice and enough of the rest of the oil to make a thick sauce. Add to the courgettes and tomatoes and stir well. Season well and divide between the dariole moulds.
Put a bread lid on and press firmly. Brush with oil and bake for 15-20 minutes until golden.
Turn on to a plate and serve with some new potatoes and a leaf salad with fresh herb dressing.
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Beetroot, Red Onion and Orange Ragu
Ingredients
500g large raw beetroot, 200g red onions peeled and sliced thinly, 2 cloves garlic peeled and crushed, 2 tbsp sunflower oil, 1 cm cube root ginger, peeled and finely grated, Salt and pepper, 180ml red wine, 50ml crème fraiche, Zest and juice 2 oranges, 2 tbsp chopped fresh parsley
Method
- Heat the oven to GM6/200’C/400’F. Wash the beetroot and wrap in foil. Bake in the oven for 2 hours or until tender. Cool.
- Peel the beetroot and cut into 1cm cubes.
- Heat the oil in a saucepan and add the onions, garlic and ginger. Cook for 5 minutes until soft.
- Add the wine and orange juice and zest and bring to the boil. Reduce the liquid by half and season well. Stir in the crème fraiche and add the beetroot. Heat gently and stir in the chopped parsley. Serve.
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Artichoke and Goat’s Cheese Pudding
Ingredients
8 slices herb flavoured bread cubed, 120g mild local goat’s cheese cubed, 1x 250g jar artichoke hearts in oil drained and quartered, 1 red pepper finely chopped, 1 tbsp fresh thyme leaves, 2 tbsp freshly chopped parsley, 6 eggs beaten, 570ml milk, 290ml double cream, 120g local cheese grated, 30g mature cheddar grated, Salt and pepper
Method
- Heat the oven to GM4/180’C/350’F.
- Whisk together the eggs, milk and cream and stir in the herbs and grated local cheese. Season well.
- Put half the bread in the base of an ovenproof dish and cover with half the egg mixture. Sprinkle over the goat’s cheese, half the artichoke hearts and half the red pepper.
- Repeat with the rest of the bread, artichokes, pepper and goat’s cheese and cover with the rest of the egg mixture. Sprinkle over the cheddar.
- Bake in the oven for 50-60 minutes until golden and set but still slightly wobbly in the middle.
- Serve at once with a green salad.
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Sweet Potato, Fennel and Cheese pie
Ingredients
250g puff pastry, 2 tbsp olive oil, 300g bulb fennel trimmed and sliced, 1 clove garlic peeled and crushed,400g orange fleshed sweet potatoes peeled and cubed, 1 tbsp fresh rosemary chopped,100 ml dry cider, 100ml double cream, 120g local cheese grated, Salt and pepper
Method
- Heat the oven to GM7/220’C/425’F.
- Heat the oil and cook the fennel, sweet potato and garlic until the sweet potato is just tender.
- Add the cider and bubble fiercely for 2-3 minute and then do the same with the cream. Take off the heat. Season well and stir in the rosemary and the cheese.
- Put into a deep pie dish and roll out the puff pastry to make a lid. Seal, glaze with egg and cut an air hole in the centre. Bake in the oven for 20-25 minutes until the pastry is risen and golden.
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Beetroot, Apple and Potato Cakes
Ingredients
180g cooked beetroot finely diced, 180g smooth mashed potato, 2 coxes apples cored and grated, 100ml crème fraiche, Salt and pepper
Method
- Beat the potato with the crème fraiche until smooth. Season well.
- Add the beetroot and apple and gently combine.
- Shape into patties 2cm thick and chill until required.
- Cook in a non-stick frying pan for 4-5 minutes on each side until golden and crisp and heated through.
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Winter Vegetable Casserole with Cider and Pears
Ingredients
2 turnips peeled and sliced into rings, 1 celeriac peeled and sliced, 4 parsnips peeled and sliced, 2 pears cored and sliced into rings, 2 waxy potatoes peeled and sliced, 1 onion peeled and finely sliced, 3oz local cheese grated, 3 tbsp chopped fresh parsley, 3 tbsp fresh white breadcrumbs, ¼ pint dry cider, 1 tbsp cider vinegar, 60g butter, Salt and pepper
Method
- Heat the oven to GM5/190’C/375’F.
- Parboil all the vegetables. Layer them with the pears in an ovenproof dish, seasoning them as you do so.
- Pour over the cider and vinegar. Mix together the parsley, cheese and breadcrumbs and sprinkle over the top. Dot with the butter.
- Bake in the oven for 50-60 minutes until the vegetables are tender and the topping is golden.
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Courgette and Cucumber Mousse
Tip: Serve in individual ramekins or use a loaf tin for a mould and serve slices. Use a variety of coloured nasturtium flowers to stunning effect and a combination of fresh herbs such as basil, mint, parsley and tarragon. Serve with top quality brown bread for a deliciously fresh light lunch.
Ingredients
Half a cucumber deseeded and finely diced, Salt, 500g local cream cheese, 100ml single cream, 100ml natural yoghurt, 1 medium courgette finely diced, 2-3 spring onions trimmed and finely sliced, 2 tbsp freshly chopped mixed herbs, 6-8 nasturtium flowers shredded (or use the petals from marigold flowers), 2 tbsp white wine vinegar, Pepper
Method
- Sprinkle the cucumber with salt and degorge for 1 hour. Rinse and drain and dry very well on kitchen paper.
- Beat together the cream cheese, cream, yoghurt and white wine vinegar and season well.
- Fold in the cucumber, courgette, herbs, nasturtium flowers and spring onions.
- Turn into ramekins or a lined loaf tin and chill well before serving.
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Aubergine Rolls stuffed with Spinach
Ingredients
2 aubergines cut lengthways into 5mm slices and blanched for 2-3 minutes, 3 tbsp olive oil, 4 tbsp raisins, 4 tbsp pinenuts toasted, 2 cloves garlic peeled and crushed, 200g fresh spinach well washed and finely shredded, 2 tbsp crème fraiche, ¼ tsp cayenne pepper, 2 tbsp freshly chopped coriander, 4 spring onions trimmed and finely sliced, 60g local cheese grated, Salt and pepper
Method
- Heat the oven to GM4/180’C/350’F.
- Heat the oil and cook the spinach, raisins and garlic for 4-5 minutes until the spinach has wilted. Stir in the crème fraiche, spring onions, pinenuts, cayenne pepper, and coriander. Season well.
- Put a tablespoon of the filling on to each slice of aubergine and roll up. Put in an ovenproof dish, sprinkle over the cheese and bake for 15-20 minutes until golden and bubbling.
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Winter Squash, Tomato and Cheese Gratin
Ingredients
2 tbsp olive oil, 1 onion peeled and sliced, 1 clove garlic peeled and crushed, 1 tbsp fresh thyme leaves, 450g tomatoes peeled quartered and deseeded, 900g squash peeled deseeded and chopped – butternut gem squash or pumpkin, Vegetable oil, 1 bay leaf, ½ tsp paprika, 250ml dry white wine, Salt and pepper, 120g local cheese grated
Method
- Heat the oven to GM5/190’C/375’F.
- Heat the oil and fry the onion and garlic until soft. Add the tomatoes, bayleaf, thyme leaves, paprika and white win and bring to the boil. Simmer until thick and season well. Discard the bayleaf.
- Put 2mm of vegetable oil in the bottom of a large frying pan and heat. Fry the squash pieces in batches until browned and just tender. Drain on kitchen paper.
- Mix the tomato sauce with the squash and put in an ovenproof dish. Sprinkle over the cheese and bake in the oven for 20-30 minutes until golden and bubbling.
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Sweet Potato Pancakes with Swiss Chard and Mushroom Filling
Ingredients
120g plain flour, Pinch of salt, 1 egg and 1 egg yolk, 350ml milk, 1 tbsp oil, 120g cooked and mashed orange sweet potato
Method
- Sift together the flour and the salt. Gradually beat in the oil, the mashed sweet potato, the egg and the yolk and add the milk to get a thin batter, the consistency of single cream.
- Leave to rest for 30 minutes.
- Heat a crepe pan and wipe out with a little oil.
- Stir the batter. Pour 1 tbsp of it into the pan and swirl it around the base.
- After about 1 minute, flip it over and cook the other side. If this first one is too thick, add a little more milk to the batter.
- Make up all the pancakes – about 12 in all – and pile on to a plate.
Filling:
1 onion peeled and sliced, 1 clove garlic peeled and crushed, 450g Swiss chard or spinach well washed, 200g button mushrooms sliced, 2 tbsp olive oil, 150ml dry white wine, 150ml crème fraiche, Salt and pepper
Method
- Separate the chard stalks from the leaves and chop both finely.
- Heat the oil and cook the onion, garlic and chard stalks for 4-5 minutes. Add the mushroom and cook for another 2 minutes. Add the chard leaves and wilt.
- Add the wine and boil vigorously to reduce by half. Add the crème fraiche and bubble for 3-4 minutes. Season well with salt and pepper.
- Cool and use as required – put 1-2 tbsp on a pancake and wrap up. Put in an ovenproof dish and dot with butter. Cover with foil and bake in a medium oven for 15-20 minutes until heated through.
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