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RECIPES — Olive Oil

COURGETTE CARPACCIO

Posted by Susie Taylor on

COURGETTE CARPACCIO

All you need is a courgette (one honestly goes a long way), a drizzle of olive oil and salt and pepper. Using a potato peeler shave the courgette into paper thin slices – lay them on a plate, drizzle with olive oil and season. If you have some parmesan then you can shave some of that on top – it’s honestly delicious. 

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Cod Cheeks with Olives and Fregola - serves 2

Posted by Susie Taylor on

Cod Cheeks with Olives and Fregola - serves 2

1 aubergine, 12 large green olives, chilli oil, 250ml tomato passata, 100g fregola (giant couscous), glug of white wine, 400g cod cheeks, salt and pepper Chop the aubergine into cubes, and halve the olives. Season the cod cheeks. Cook the fregola according to the instructions on the packet, drain and set aside.  Place the aubergine into a pan along with a glug of chilli oil and heat gently for a couple of mins until the aubergine starts to absorb the oil and soften. Add the halved olives, tomato passata and a dash of white wine, or water if you prefer to create a...

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FISH TAGINE "A LA SUSIE" - serves 4

Posted by Susie Taylor on

FISH TAGINE "A LA SUSIE" - serves 4

4 white fish fillets, 1 red onion, 1 clove garlic, 1 tin chopped tomatoes, 600ml veg stock, 1 tin chickpeas, 4-6 small preserved lemons quartered, 250g kale, olive oil, salt and pepper Chop the red onion and garlic and place into a casserole dish with a glug of olive oil, and allow to cook for 5 mins over a gentle heat. Then add the tomatoes, stock and chickpeas and bring to the boil before adding the preserved lemons, and kale - stir,  season and continue to boil gently for a couple of mins. If the tomato mixture seems thick add a little more water. Then place the fish fillets on top...

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Aubergine Parmagiana

Posted by Susie Taylor on

Aubergine Parmagiana

1 aubergine, olive oil, 1 red onion, 2 cloves garlic, tin chopped tomatoes, sprinkle of oregano, glug of red wine, 100g ricotta, 100g parmesan, 100g mozzarella, salt and pepper - serves 2 Chop the aubergine into 1/2cm slices then rub each slice with olive oil on both sides. Place on a baking tray and cook at 180C for 10 mins until soft. Meanwhile gently fry the garlic and onion with a little olive oil until soft, then add the chopped tomatoes, oregano and wine. Season. Simmer for about 15 minutes, or until the sauce thickens. To assemble start by spreading a layer of tomato...

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ROASTED SQUASH, HALLOUMI & PUY LENTIL SALAD - Serves 4

Posted by Susie Taylor on

ROASTED SQUASH, HALLOUMI & PUY LENTIL SALAD - Serves 4

Prep time 10 mins    Cooking time 35 mins approx 1 medium butternut squash (peeled, seeds removed and thinly sliced), 1 sliced clove garlic, salt and freshly ground black pepper, 1 pack of halloumi (drained and thinly sliced), 1 pack of ready cooked puy lentils, finely chopped pistachio nuts, finely chopped parsley, zest of 1 lemon, olive oil, white balsamic Roast the butternut squash with 1 tbsp on olive oil, garlic, salt & pepper for approx 30 minutes, until cooked. Heat a frying pan over a low heat and fry halloumi slices, until golden-brown. Heat through puy lentils following instructions on back of packet. Using a large flat dish, pour lentils out and arrange roasted...

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