Recipes

From banana bread to pancakes, our database of recipes has something for everyone! Designed for the home cook, our recipes cover breakfast, lunch and dinner. They are also appropriate for a wide range of dietary requirements, including gluten-free, dairy-free, vegan and vegetarian.

 

RECIPE: Courgette Salad

three courgettes on a table

 

June is just days away, which means the season of picnics in the park, BBQs in the backyard and bring a plate dinners is upon us. This courgette salad is ready in minutes and is sure to impress, with simple flavours allowing the produce to shine.

If you’re taking it along to a dinner party, we suggest doubling the recipe – this way, no-one misses out!

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RECIPE: Vegetable Bolognese

May 13-19 marks National Vegetarian Week so we’re celebrating with one of our favourite dinner recipes – Vegetable Bolognese. With more than five veggies per serve, it’s a great way to pack in your five-a-day in a delicious way.

It’s a real crowd pleaser – just make sure you make enough for leftovers!

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RECIPE: Passover Nut Cake

With thanks to our founder, Rosalind’s, loving mother.

Passover is the Jewish Festival of Liberation which lasts seven or eight days and this year starts on April 19th. During this period any type of leavened bread or bread product is prohibited, making this delicious nut cake the perfect sweet treat for Passover.

 

INGREDIENTS

  • 5 eggs separated
  • 6 tablespoons caster sugar
  • pinch salt
  • 2 cups icing sugar
  • few drops boiling water
  • 1 teaspoon rum
  • 1/2 lb ground hazelnuts- finely ground but not to a paste
  • 1 large finely grated carrot
  • 1/2 teaspoon cream of tartar

METHOD

-Grease and paper the base of a 25cm”

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RECIPE: Rhubarb Jam

Get lost in some sticky goodness, with our sensational seasonal spring jam! The perfect recipe to get the whole family involved.

INGREDIENTS

450g granulated sugar

450g rhubarb

Juice 1 lemon

METHOD

-Wash and dry the jars, then sterilise in the oven at 150ºc.

-Chop the rhubarb into 1 inch lengths.

– Place the rhubarb, the sugar,

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Recipe: Soda Bread for Real Bread Week

This Saturday marks the start of Real Bread Week. This week-long campaign highlights additive-free breads and those who make them, like your local, independent bakeries and even you if you enjoy baking at home! We’re kicking things off early with this recipe for soda bread. Share your home-baked bread photos online and tag them #RealBreadWeek to show your support.

SODA BREAD

This bread is risen with bicarbonate of soda,

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VEGAN RECIPE: MIXED PULSE SALAD

Colourful, full of texture, and packed with protein – our mixed pulse salad is fantastic on its own or as a side dish for vegans and bean-lovers alike!

INGREDIENTS

3 leeks
250g green beans sliced into roughly 5cm pieces
1 cup extra virgin olive oil
250g puy lentils, cooked
4 cloves of garlic, finely chopped
250g soya beans – frozen ones are very good
2 tins of mixed beans
1 bunch spring onions,

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RECIPE: Mulled Wine

It’s the drink of the season! Here’s our recipe for this fabulous festive tipple.

 

INGREDIENTS

1 bottle red wine

1 cup water

3 sticks cinnamon

8 whole cloves

Rind of one orange

Sufficient sugar to taste – start with about ½ cup

Additional brandy if desired

 

METHOD

 

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CHRISTMAS RECIPE: Mince Pies – back by popular demand!

You know it’s officially Christmas when you can smell the sweet smell of pastry firming in the oven and can see the mincemeat bubbling away underneath the star shaped lids. Here’s our recipe that makes about 50 mini mince pies using a sweet, rich shortcrust pastry.

MINCEMEAT

INGREDIENTS

  • 450g/1 lb raisins
  • 450g/1 lb currants
  • 225g/½ lb candied peel
  • 225g/½ lb finely chopped vegetable fat e.g coconut
  • 450g/1 lb finely grated cooking apples
  • 450g/1 lb sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon cloves
  • 1½ teaspoons allspice
  • 1 teaspoon nutmeg
  • ¼ teaspoon salt
  • 250ml/8ozs brandy or rum

 

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RECIPE: APPLE CRUMBLE

Autumn is one of our favourite times of the year when there’s an abundance of varieties of apples for us to cook with. We immediately don our aprons and knock up this beautifully warming, life affirming crumble.

 

APPLE FILLING

2 lbs / 900g apples peeled, cored and sliced – We like to use a mixture of Bramleys and dessert apples as it makes for an interesting texture.

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