Recipes

Spiced Cauliflower Soup Serves 4 to 6 2 tbsp Fino extra virgin olive oil, plus extra for drizzling 1 onion, sliced 1/2 tsp salt 2 cloves garlic chopped 1 large head of cauliflower cut into florets 4 1/2 cups vegetable stock 1 tsp curry powder 1/2 tsp ground turmeric 1 1/4 tsp ground cumin 1 cup coconut milk Freshly ground black pepper Finely chopped Italian parsley, for garnish (optional) Using a large saucepan warm the olive oil and saute the onion and garlic over a medium heat, until soft. Add cauliflower, stock, curry powder, turmeric, cumin, and salt to season. Bring to the boil, then reduce the heating simmer until cauliflower is tender, about 15...

Chicken with Pomegranate Seeds and WalnutsServes 4 Ingredients1 onion, finely chopped1 aubergine, cubed3 tbsp Fino olive oilSalt and freshly ground black pepper200g bulgar wheatGrated zest and juice of 1 orangeLarge bunch of flat-leaf parsley, chopped250ml hot chicken stock (from a cube is fine)8 skin-on, bone-in chicken thighs150g walnuts, roughly chopped3 tbsp Fino arrope or pomegranate molassesPomegranate seeds, to garnish Method1 Preheat the oven to 200C/gas 6.2 Put the onion and aubergine in a bowl with the olive oil and toss to coat. Season with salt and pepper. Add the bulgar wheat, orange zest and half the chopped parsley. Tip into a roasting dish,...

30g Dried Figs, 3 tbsp Dark Balsamic, 5 tbsp Water, 1 Large Sweet Potato, 1 tbsp Olive Oil, 1 tsp Salt, 2 Fresh Figs, 2 tbsp Honey/Maple Syrup, 50g Rocket/Salad, 25g Walnuts, 75g Blue Cheese  For 2 people Preheat the oven to 180°C/ gas mark 4. Cut the dried figs in half removing the hard bits. Soak the dried figs in the water and balsamic vinegar for 5 minutes, making sure all the figs are submerged. Scrub sweet potatoes to remove any dirt. Leaving skin on, cut into wedges. Place on a baking tray and drizzle with olive oil and ½ teaspoon of salt. Bake in...

Oven Baked Camembert - not original but so delicious! Whole camembert, fresh rosemary, olive oil Preheat oven to 350F. Remove camembert from plastic and put back into it's wooden box if that's what it came in, or put into a ceramic dish. Score the top in a crisscross pattern. Place on a baking sheet. Sprinkle sprigs of rosemary over the top of the cheese and drizzle with olive oil. Bake for 15 minutes until gooey.   Use fresh baguette or vegetable sticks for dunking!

Olive oil, 8oz chopped onion, 2 cloves chopped garlic, 1tsp ground nutmeg, 2 lbs parsnips peeled and chopped, 12oz apples peeled and sliced, vegetable stock, salt and pepper,  few leaves finely chopped fresh sage Gently heat olive oil in a large pan and add the onion, garlic and nutmeg - sauté for 5-10 minutes until softened. Add the parsnips and the apples and sauté for another 5-10 minutes. Dissolve stock cube in boiling water and add to the pan. Cover the pan and bring to the boil. Add enough additional water to cover the vegetables and bring back to the boil. Simmer gently for 20 minutes or until the parsnips and apples are softened. Remove the pan from the heat and...