RECIPES

2 red large onions thinly sliced, glug of Fino Olive Oil, 4 tbsps Fino Dark Balsamic, 2 tsps demerara sugar, 1 sheet of puff pastry, 150g Feta cheese, salt and pepper, fresh oregano Preheat oven to 220C. Roll out puff pastry and place in a baking tray. Score a 1/4 inch border around the edge and prick the pastry with a fork. Place in the oven for five minutes to allow it to start cooking then remove and allow to sit. Meanwhile, begin sautéing the red onions with a drizzle of Fino Olive Oil, allow to cook at a low heat for about 10 mins until softened. When softened...

250g shortcrust pastry, 150g new potatoes (use cold leftover potatoes if you have any), 225g frozen peas, 15g mint leaves, 120g goats cheese, 1½ tbsp Fino Olive Oil, 1 leek, finely sliced, 4 large eggs, 2 tbsp milk Preheat oven to 200C. Grease a 9 inch tart tin. Roll pastry out until it is comfortably bigger than the tin (it will shrink when you cook). Line the tin with the pastry making sure there is an overhang all the way around. Prick the bottom of the pastry with a fork. Chill in the fridge for 20 mins.  Cook the new potatoes until tender, cool and slice into ½ cm thick...

1 watermelon (a smallish one will be plenty), ½ a red onion, handful of fresh mint, 1 punnet ripe cherry tomatoes, crumbled feta (approx. 100g) For the dressing  - 2 tbsp Fino Olive Oil, 2 tbsp fresh lime juice, 1 tsp runny honey, salt and pepper Cut the watermelon into bite sized pieces, thinly slice the red onion and halve the tomatoes - place in a bowl and mix together. Combine all ingredients for your dressing and mix well. Spoon the dressing onto the watermelon and then top with mint and crumbled feta. This is a wonderfully refreshing salad when it's scorchio!

520g Strong White Flour, 450ml water, 3g yeast,10g salt Preheat oven to 250C. Mix all the ingredients together and leave to sit in an oiled mixing bowl for at least four hours - it should rise significantly in this time - ours went mad! Oil an appropriate sized baking tray and using wet hands transfer the dough into it. Allow to sit in the baking tray for another hour before baking – it will rise again - if you are concerned it has risen too much you can always gently bang the bottom of the baking tray on a hard surface which will...

1 sheet pre-rolled puff pastry, 1½ tbsp dijon mustard, 5oz manchego cheese (grated), 4 medium tomatoes (cut into 16 slices), 1 tbsp fino olive oil, salt and pepper Preheat oven to 200C. Roll out the sheet of puff pastry and use a 3 inch cookie cutter to cut 16 circles out of the pastry. Place the pastry circles on a baking tray lined with parchment, prick each one with a fork and place them in the freezer for 10 minutes. After 10 minutes remove them and assemble the tartlets – firstly spread Dijon mustard on to each circle, then sprinkle with manchego cheese and top with...