Spiced Carrot and Potato Soup

Ingredients: 2 Onions4 Medium potatoes2 Sweet potatoes3 Celery sticks2 tbsp oil1 tsp ground cumin1 tsp ground coriander1 tsp turmeric1 tsp mild chilli6 bay leaves1.5 litres vegetable stock Method: Sauté onion and celery in the oil and spices until soft. Add roughly chopped carrots & potatoes, bay leaves and veg stock.  Simmer for 20-25 mins until vegetables … Continue reading Spiced Carrot and Potato Soup

Chilli Sin Carne

Ingredients: 1 tbsp vegetable oil1 medium onion, chopped2 cloves of garlic1 medium courgette, chopped - optional1 tsp mild chilli powder½ tsp hot chilli powder½ tsp smoked paprika1 tin mixed beans1 tin red kidney beans400 ml passata (or 1 400g tin chopped tomatoes)2 tbsp tomato puree1 tsp sugarSalt and pepper to taste Method: Sauté the onion … Continue reading Chilli Sin Carne

Vegetable Ragu

Ingredients: 1 tbsp olive oil1 large onion, chopped2 cloves of garlic2 medium courgettes, chopped into small dice1 medium carrot, chopped into small dice1 stick of celery chopped1 tsp dried oregano2 tbsp tomato puree1 tsp sugar2 bay leaves1 tbsp balsamic vinegarSalt and pepper to taste Method: Sauté the onion, garlic, carrot and celery until beginning to … Continue reading Vegetable Ragu

Rhubarb and Custard Icecream

Ingredients: For Roasted Rhubarb 200g rhubarb (young pink stems are best)25g caster sugar For Vanilla Custard 375 ml milk1 vanilla bean – split in half lengthwise and seeds scraped (or ½ tsp of good quality vanilla essence)90g granulated sugar5 egg yolks (I use the whites for making a large Pavlova)185 ml whipping/double cream Method: Make … Continue reading Rhubarb and Custard Icecream

Rhubarb and Ginger Jam

Ingredients: 1kg pink rhubarb, trimmed weight1kg sugar Zest and juice 1 lemon100g stem or 75g crystallised ginger, finely chopped5 cm piece root ginger, peeled3g/1 tsp pectin Method: Wash the rhubarb under cold running water and slice into 2cm pieces. Tip into a large ceramic or plastic bowl, add the sugar and pectin, leave overnight for fruit … Continue reading Rhubarb and Ginger Jam

Fentons Gin

Blackcurrant /Raspberry/Blackberry/Damson/Sloe Gin Ingredients: 500g of fruit (can use fresh or frozen, frozen is better as it breaks the skin and more flavor comes out)1 litre of medium quality gin200g sugar for blackcurrants/raspberries/blackberries250g sugar for damsons/sloes Method: Wash the berries and leave to dry.  Place in a 2 litre wide necked bottle/jar, add the sugar, … Continue reading Fentons Gin

Apple and Blackberry Cake

Ingredients: Cake 200g grated apple (mix of cooking & eating)200g blackberries175g softened butter or 150 ml vegetable oil250g SR Flour or 200g SR flour & 50g ground almonds1 tsp baking powder175g caster sugar (or muscovado/soft brown sugar)2 large eggs2 tsp ground cinnamon1 tsp ground ginger*Zest of an orange/lemon*1 tsp vanilla extract**Optional extras depending on taste … Continue reading Apple and Blackberry Cake

Rhubarb and Custard Cake

For Roasted Rhubarb 200g rhubarb25g caster sugar For Vanilla Custard Make 150 ml from custard powder – If you make your own/have some left over from yesterday’s “crumble & custard” then make sure it is quite thick. For Cake Mix 250g softened butter250g SR Flour½ tsp baking powder4 large eggs1 tsp vanilla extract250g caster sugar … Continue reading Rhubarb and Custard Cake

Asparagus and Goats Cheese Tart

Serves 4-6 Ingredients Pastry: 110g plain flour50g butterPinch of saltCold water to mix Filling: 1 onion, finely chopped15g unsalted butter10 medium sized asparagus spears110g firm goat’s cheese3 eggs150ml double creamSalt & freshly ground black pepper Method Sift the flour into a bowl and add the salt. Rub in the butter until the mixture resembles fine … Continue reading Asparagus and Goats Cheese Tart