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RECIPES

SPANISH TORTILLA - Serves 4

Posted by Susie Taylor on

SPANISH TORTILLA - Serves 4

400g potatoes (peeled), 1 large white onion, 6 eggs, 3 tbsp Fino Olive Oil Peel and half the potatoes and then slice into thin pieces. Do the same with the onion. Place a pan over a gentle heat and add the olive oil, potato and onion. Cook for about 20 mins, until the potatoes are cooked and the onions are beginning to brown. Meanwhile beat the eggs in a large mixing bowl and season. Once the potatoes and onions are cooked pour the egg mixture into the pan whilst still cooking. Ideally you want the mixture to fill the pan to about an inch deep. Cook on a steady heat until there...

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WARM KALE AND CARAMELISED MUSHROOM SALAD

Posted by Susie Taylor on

WARM KALE AND CARAMELISED MUSHROOM SALAD

  450g mushrooms thinly sliced, glug of Fino Olive Oil, 15g unsalted butter, 2 medium shallots thinly sliced, 1 inch piece fresh ginger thinly sliced, 3 tbsps Fino White Balsamic, 140g kale stalks removed and finely shredded, salt and pepper, 85g feta crumbled For the Dressing - 4 tbsps Fino Olive Oil, 4tbsps Fino White Balsamic, 2 tsps Dijon mustard, 2 tsps honey Pour a glug of olive oil into a heavy bottomed saucepan and heat gently - add the sliced mushrooms and cook for about 10mins until they are browned. Add the butter, shallots and ginger and cook for another 5...

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CHICKEN WITH CUMIN, KALE AND RED PEPPERS - SERVES 4

Posted by Susie Taylor on

CHICKEN WITH CUMIN, KALE AND RED PEPPERS - SERVES 4

    1 tin chickpeas, 200g shredded kale, 1 red bell pepper sliced, 1 red chilli, 2 cloves garlic, 150g sliced chestnut mushrooms, 1lb chicken thinly sliced, 1 tsp cumin seeds, olive oil, salt and pepper Drain the chickpeas and place into a roasting tray. Drizzle with olive oil,  season with rock salt and oven roast at 180C for about 15 mins. Place the shredded kale into a second baking tray, drizzle with olive oil and season with rock salt and put into the same oven for about 10 mins. Whilst the chickpeas and kale are roasting take a large saucepan or...

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BEETROOT AND PEA RISOTTO WITH MINT AND FETA

Posted by Susie Taylor on

BEETROOT AND PEA RISOTTO WITH MINT AND FETA

  When I saw the photograph on the front of Dale Pinnock's fab book 'The Medicinal Chef' I immediately felt hungry and decided I needed to make his delicious looking Beetroot and Pea Risotto and share the recipe with you. My photograph doesn't look quite so good (the pink colour of the beetroot is not quite so intense) but I promise it was yummy! Serves 2-3 Olive oil, 1 large red onion finely chopped, 2 garlic cloves finely chopped, 250g arborio risotto rice, 300g cooked beetroot cubed, 1ltr veg stock, 200g frozen peas, handful fresh mint finely chopped, 200g feta cheese, sea salt and...

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GOOD OLD PEA AND MINT SOUP - serves 4/6

Posted by Susie Taylor on

GOOD OLD PEA AND MINT SOUP - serves 4/6

  GOOD OLD PEA AND MINT SOUP Good glug of EV olive oil, 2 stalk celery, 1  onion, 1 clove garlic, 1 litre vegetable stock, 400g peas (frozen are fine), large handful of fresh mint, salt and pepper Pour a good glug of EV olive oil into a large pan and place over a gentle heat. Chop the celery, onion and garlic and add to the olive oil and sauté, stirring occasionally. After 5 mins turn the heat up and then add the stock and the peas and bring to the boil. Once boiling reduce the heat and leave to simmer for about 10 mins...

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