RECIPES

This is a take on the Ottolenghi recipe from his book "Simple" but using Fino White Balsamic in place of white wine vinegar 4 medium aubergine, 100ml Fino Olive Oil, 1tbsp Fino White Balsamic, 1 clove garlic crushed, 1 tbsp oregano leaves, 5g parsley roughly chopped, salt and freshly ground black pepper Preheat oven to 220C. Slice the aubergine into discs and spread out in a single layer on a lined baking tray - brush with Fino Olive Oil on both sides and sprinkle with salt. Bake in the oven for 35 mins until golden. Remove from oven and cool. In a small...

I have made this as a sort of "virtual" birthday cake for my nephew, Josh, who is 13 today - sadly can't be together to celebrate as we are in lockdown, so that means we have got to eat the cake - oh bother! 400g Lotus Biscoff Spread, 3 medium eggs, 2tsp baking powder, 3 more tbsps Biscoff spread for icing Preheat oven to 180C. Grease an 8" cake tin. Place 400g Biscoff spread, the eggs and baking powder in a bowl and mix until combined. Scrape in to the cake tin and bake for 20 mins until just set. Leave to...

Far be it from me to tell anyone how to make a Victoria Sponge Cake although I impressed myself with this one. The only tip I can give, which was passed on to me many years ago, is to always weigh the eggs and then use the equivalent weight of butter, sugar and flour - apparently it is a fail safe way of making a sponge cake and it did work this time! It was yum!

Large bunch wild garlic leaves (washed), 60g toasted pine nuts, 60g grated parmesan, 150ml olive oil, dash lemon juice, salt, freshly ground black pepper Finally we found wild garlic! Yippee! So today Ben has made this yummy wild garlic pesto and we had pesto pasta for lunch - such fantastic comfort food. This is how to make it. Put all the ingredients except the olive oil in to the whizzer and whizz for a minute or two. Then gradually add the olive oil until blended - enjoy! It will keep in a jar in the fridge for at least a week....

  2 medium sized courgettes, olive oil, salt and freshly ground pepper, handful of mint leaves, 180g philadelphia cheese, lemon juice, (we used crumbled feta and pistachios to decorate) Firstly chop the courgettes into chunks and place on a roasting tray - drizzle with Fino Olive Oil and season with salt and pepper - place in the oven at 180C and bake for 20 mins until they are slightly softened. Remove from oven and allow to cool slightly before placing in the whizzer (do scrape all the delicious juices in too) along with the mint leaves and the philadelphia. Whizz everything...