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Recipes — Savoury

WHOLE ROASTED CAULIFLOWER WITH ANCHOVY SALSA

Posted by Susie Taylor on

WHOLE ROASTED CAULIFLOWER WITH ANCHOVY SALSA

Serves 3/4  1 whole large cauliflower, olive oil (for coating cauliflower), 3 shallots (finely chopped), 3 garlic cloves, 1 teaspoon dried chilli flakes, 8 salted anchovies, 600g tomatoes (finely chopped), 75ml veg stock, 50g salted butter Preheat oven to 200C. Remove leaves from cauliflower and set aside. Place cauliflower in a pan of boiling water for five minutes. Remove and place in a baking tray. Coat the cauliflower generously in olive oil, season with salt and pepper (you could also add paprika/cayenne pepper or other spices at this stage). Place in the oven and bake for 50 minutes. Whilst waiting for...

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PAN FRIED SALMON WITH CARAMELISED CHICORY, ROCKET AND CELERY LEAF SALAD

Posted by Susie Taylor on

PAN FRIED SALMON WITH CARAMELISED CHICORY, ROCKET AND CELERY LEAF SALAD

Serves 4 40g parsley, juice of one lemon, 3 tbsp capers, 3 tbsp olive oil, 1 avocado (peeled, stoned and diced), 400g cherry tomatoes (halved), 1 red onion (diced), 1 bag rocket, handful of celery leaves, 4 salmon fillets, 2 tbsps dark brown sugar, 4 heads of chicory (quartered) Preheat oven to 220C. For the dressing put parsley, capers, lemon juice and 2 tbsps Fino olive oil into a blender and blend until smooth - it should come out quite thick. Mix rocket, tomatoes, celery leaves and red onion together to make the salad. Coat the salmon in Fino olive oil...

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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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