Recipes

Serves 4

Ingredients
400g smoked mackerel
For the beetroot, orange and seaweed ferment
4 beetroot, sliced finely into discs (use different coloured beetroot if possible)
1 orange, sliced into discs
handful of pepper dulse seaweed (if you don’t have fresh use dried after it has been soaked)
dill, finely chopped
For the salad
handful of rocket
30g hazelnuts, roasted
20ml of rapeseed oil
¼ lemon, juiced
1 tsp. of good sea salt
For the salsa
2 tomatoes, diced
2tbsp. horseradish, grated
bunch of flat leaf parsley, chopped
½ lemon, zest and juice
dash of rapeseed oil
½ tsp. sea salt

Method

For the beetroot, orange and seaweed ferment
Prepare beetroot, orange and seaweed up to ten days beforehand to allow it to ferment.
Mix the beetroot, orange slices, seaweed and dill together in a large bowl. Add in the sea salt. Using your hands gently mix in the salt for about 5 minutes. Place this into a clear Kilner jar. To reduce the amount of air within the jar use a piece of cabbage leaf or some cling film, put it on top of the contents and give it a little push down. Close the jar and leave it for at least 10 days. You can open the jar every few days to let out the excess gas.
Once it has fermented, there will be a slight acidic tang to it. You can ferment it as long as you like but remember that it will become more acidic the longer it ferments.

For the salad
Remove as much of the ferment as you need and place it in a bowl. Mix in a handful of rocket and some toasted hazelnuts, and drizzle it with some lemon juice and rapeseed oil. Toss together. 

For the salsa
Make the salsa up to 3 days before.
Mix all the ingredients together in a bowl. Mix it well for about 5 minutes to allow the salt to come in contact with all of the other ingredients. Place this in a Kilner jar. Leave this to ferment for 3 days. You can keep it for about 10 days in the fridge but to keep the freshness I find around 3 days is perfect.

To serve
Heat the mackerel on a tray in the oven for about 2-3 minutes (really you only need to warm it through to take the chill out of it). Place some of the salad in the centre of the plate and put the mackerel on top. Drizzle some salsa over the fish.

Ingredients

225g self raising flour
110g sugar
110g butter
4 large cooking apples
2 eggs
2 tbsp. milk
1 tbsp. brown sugar
25g flaked almonds


Method

Pre-heat the oven to 170°C.
Grease a 9” deep tin
Cream the butter and sugar, beat in the eggs and milk and sieve in the flour. Mix together and add in the peeled and sliced apples.
The mixture should be quite wet, if a little dry add some more milk.
Place in the prepared tin and top with the flaked almonds and brown sugar. Bake in the oven for 30 minutes.

Serve warm with some whipped cream, custard or ice cream.

Ingredients

300g brown flour
200g white plain flour
80g oatflakes
1 tbsp. of bread soda
add about 300-360ml of buttermilk
pinch of salt

 

Method
Pre-heat the oven to 200ºC.

Mix all the dry ingredients together. 

Add the buttermilk until it reaches a stiff porridge consistency. Place the dough on a floured tray and shape into flat loaf around
3 inches thick, make a cross on the dough.

Bake it for about 30 minutes. Check the bread by putting a skewer into the centre and it if it comes out dry the bread is done.
If it still is wet put it back in the oven for a further few minutes

Ingredients

1 large onion, diced
1 clove of garlic, crushed
2 sticks of celery, diced
7-8 carrots, peeled and diced
500ml stock (chicken or vegetable)
150ml cream
pinch of dried seaweed
salt and pepper
rapeseed oil

Method

Cook the onion slowly for about 2-3 minutes in a little oil and add a pinch of salt, add the garlic and celery and continue to cook it slowly.
Add the carrots and cook for about 10 minutes. Add the stock and cook this for about 20 minutes.
Once the carrots are soft, use a blender to purée the soup.
Season the soup and add 100ml of the cream. Once the soup is seasoned to your liking, serve it at once. 
Mix the remaining cream with the seaweed and serve this as a garnish.

Serves Four

Ingredients

Hake, portioned with skin on (allow 150g each person)
turnip diced
rapeseed oil,
Sherry vinegar
1 lemon, juiced
thyme leaves
potatoes, cut into a barrel shape

Method

For the potato
Place the potatoes on a tray and roast in the oven until they are cooked and crispy.

For the turnip
Prepare the turnip by placing the dice in boiling salted water. Allow this to cook for about 5 minutes. Check the turnip by piercing it with a knife; it should be al dente which means there should be a slight bight to it.  At this stage put it into cold water to stop the cooking process.

For the dressing
Meanwhile prepare the dressing, the ratio for this is 3 parts rapeseed oil to 1 part acid (sherry vinegar and lemon juice). Mix the ingredients and taste for seasoning.

For the fish
Score the skin. Heat a pan to a medium heat. Season the fish with salt and pepper. Add a little oil to the pan then place the fish skin side down in the pan. Allow the fish to cook for about 3 minutes. You want the skin to take on a nice golden colour. Turn the fish over to finish it, turn the heat down and allow it to cook until the centre is warm. Add the lemon juice and remove from the heat.

To finish the dish, heat the turnip in a pan with a little oil, add in the thyme leaves and toss it around in the pan. Season well.

To serve, simply place some of the turnip in the centre of the plate and then place the fish on top of the turnip and drizzle with dressing. Place a roast potato to the side of the turnip and fish.

 

Ingredients

280g flour
110g icing sugar
55g cornflour
225g butter (room temperature)
Pinch of salt
1/4  tsp. vanilla essence
Zest of 1/2 an orange
55g white chocolate


Method 

Preheat the oven to 150°C
Sieve all the dry ingredients into bowl. Add the butter and vanilla essence.
Mix in an electric cake mixer using the spade hook until the mixture comes together.
(The mixture can be mixed by hand using a wooden spoon.)
Chop the white chocolate into small pieces and add to the mixture along with the zest of half an orange an mix.
Place mixture into bowl and place in the fridge for 20 minutes.
When chilled roll into 1 inch thick round ropes. Slice into 1/2 inch thick slices and place on lined baking tray.
Bake for 15 minutes.
Remove from oven and leave to rest on tray for 10-15 minutes before placing on wire tray to cool. Store in an airtight container.

 

 

Ingredients

For the eggs Menemen
4 tbsp. olive oil
1 large onion, thickly sliced
4 red, yellow and green peppers, deseeded and quite thickly sliced
2 green chillies, deseeded and finely chopped
400g tin tomatoes in thick juice
2 tbsp. coriander, flat-leaf parsley or mint, chopped
4 eggs
For the yoghurt sauce
8 tbsp. Greek yoghurt
2 garlic cloves, finely crushed
For serving
extra-virgin olive oil
ground chilli or cayenne pepper
feta, crumbled (optional)
flatbread

Method
For the eggs Menemen
Heat the oil in a large frying pan and cook the onion, pepper and chillies over a medium-high heat until the onion is golden. Add the tomatoes, season and cook until the peppers are soft and the mixture is like a sauce, not too runny. Stir in the herbs. Break the eggs on top and cook over a medium heat until they are set but the yolks are still runny (15 to 20 minutes). The mixture will become thicker.

For the yoghurt sauce
Stir together the yoghurt and the garlic.

To serve
Sprinkle the eggs with salt and pepper, add a drizzle of extra-virgin olive oil and the ground chilli or cayenne. Scatter with feta, if using, and add a dollop of the yoghurt sauce. Serve with flatbread on the side.

Ingredients

150g goats cheese 
3-4 carrots, peeled and cut into even sized lengths 
3-4 beetroot, cut into even sized wedges 
Selection of salad leaves
3 oranges
1 lemon
½ tsp. cumin 
1 tsp. coriander
100ml natural yogurt 
garlic
thyme

Method 

Preheat oven 180ºC. 
Place the carrots into boiling salted water and likewise with the beetroot, cook for about 5- 10 minutes, strain veg and place on a hot tray. 
Add the cumin, coriander and the juice of half an orange to the hot vegetables, season and roast until nice and crispy. 
When almost done remove from the oven and remove the liquid from the tray and put in a bowl with the remaining juice from the oranges. 
Put the goat’s cheese on top of veg and place back in the oven for few minutes to soften the cheese. 
For the dressing
Take the yogurt and add some of the juice to it and add to it the orange zest followed by a squeeze of lemon. 
Season with some black pepper and salt. 
To serve 
Mix all the salad ingredients in a large bowl, pour in some of the dressing and serve.

 

 

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