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Pistachio and Cardamom Olive Oil Cake

Posted by Susie Taylor on

Pistachio and Cardamom Olive Oil Cake

Serves 8 (at least) 200g shelled pistachios, 8 cardamom pods, 100g polenta, 1tsp bicarb of soda, 50g butter, 175ml Fino extra virgin olive oil, 3 eggs, 200g caster sugar, 1 lemon Preheat the oven to 175C. Grease a 9" cake tin. Place the pistachios on a baking tray and toast in the oven for 3 mins until slightly shiny and nutty smelling. Remove from the oven and cool. Split the cardamom pods to remove the seeds, and grind the seeds into a powder. Tip the pistachios and the cardamom powder into a blender and blitz but careful not to over whizz as it's good to retain...

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Leek, Chorizo and Butter Bean Gratin

Posted by Susie Taylor on

Leek, Chorizo and Butter Bean Gratin

Serves 4 75g chorizo, 4 large leeks sliced, 3 cloves garlic chopped, 800g butter beans, 300ml vegetable stock, 100ml sherry, 3 tbsp Fino arrope, Fino olive oil, 100g breadcrumbs Roughly chop the chorizo into chunks and fry over a gentle heat for a few mins until slightly crispy - set aside - place the leeks, garlic and olive oil into a pan and saute for about 5 mins until soft.  Then add in the butter beans, stock, sherry and Fino arrope - season with salt and pepper - simmer for 5 mins, then pour the leek and bean mixture into an oven proof dish, stir in the chorizo and top with...

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FESTIVE SPROUTS WITH CHESTNUTS AND BACON

Posted by Susie Taylor on

FESTIVE SPROUTS WITH CHESTNUTS AND BACON

250g brussel sprouts, 4 slices bacon chopped, 1 orange (a satsuma is fine), 2 tbsp olive oil, 2 tbsp butter, small white onion, 2 cloves garlic, 50g chopped chestnuts (you could use walnuts or pine nuts), 2 tsps white balsamic, salt and pepper Firstly finely slice the sprouts, and zest and juice the orange. Then warm the olive oil in a pan and add the chopped bacon and cook for 3 or 4 mins until slightly crispy. Once cooked set aside. Meanwhile chop the onion and garlic and saute in the butter. After a couple of minutes add in the sliced sprouts, stirring...

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PUMPKIN STUFFED WITH MUSHROOMS, GINGER, SPINACH AND FREGOLA

Posted by Susie Taylor on

PUMPKIN STUFFED WITH MUSHROOMS, GINGER, SPINACH AND FREGOLA

  Ingredients - pumpkin, 1 onion, large piece of ginger, punnet of mushrooms, bag of fresh spinach, fregola (this is like giant cous cous but you can easily substitute with any grain or rice) Cut the top off the pumpkin and scoop out the seeds. Drizzle the inside with olive oil and sprinkle with rock salt. Replace the "lid" and bake in the oven for about an hour at 180C, or until the flesh is soft. Meanwhile cook the fregola according to the instructions on the pack. Chop the onion, ginger and mushrooms - put a splash of olive oil in a saucepan...

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Aubergine Bake with Apple and Pinenuts -

Posted by Susie Taylor on

Aubergine Bake with Apple and Pinenuts -

  (Serves 2 as a main course, or 4 as a starter) 2 aubergines, 4 tbsp Fino olive oil, 2 cloves garlic, 1 celery stick, 1 small onion, 8 mushrooms, 1 tsp chopped rosemary, 3 sage leaves chopped, 1 tsp paprika, pinch chilli flakes, 75g ground almonds, 2 apples peeled and grated, 2 tbsp pine nuts, juice of 1/2 lemon, 200 ml vegetable stock, 2 tsp Fino white balsamic, 4 tbsp bread crumbs, salt and pepper to taste Preheat the oven to 180C. Bring a large pan of water to the boil and drop in the aubergines - reduce the...

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