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Potato Soup

Curried Parsnip Soup

Serves 6

30g butter

750g parsnips, coarsely chopped

1 large onion, chopped

1 large garlic clove, crushed

2 tsp mild curry powder

3 pints of vegetable stock

200ml single cream

Salt and pepper

1. Melt the butter in a large saucepan, add the chopped parsnips, onion and crushed garlic. Cook gently, stirring occasionally for around 5 minutes or until the onion has softened. 

2. Add the curry powder and cook for a further 1 minute.

3. Add the stock, season with salt and pepper and bring to the boil, stirring, then cover and simmer gently for 15-20 minutes until the parsnips are tender. 

4. Puree the soup until smooth, return the soup to a clean pan and heat gently, stirring and season to taste. 

5. Add the cream and reheat gently. 

Tomato Soup

Cream of Tomato Soup

Serves 2

Butter for frying

1 medium onion, peeled and finely chopped

2 slices of steaky bacon, remove rind & diced

1 tbsp. flour

1/2 kg fresh tomatoes, halved

600ml vegetable stock

1 tsp chopped fresh basil

Splash of cream

Pinch of sugar

Salt and pepper

1. Melt a knob of butter in a saucepan.

2. Add the onion and bacon, cover and cook gently for 5 minutes.

3. Stir in the flour and cook for 1 minute, constantly stirring. 

4. Add tomatoes and stir in the stock gradually.

5. Bring to the boil.

6. Lower the heat, season to taste and add basil and sugar.

7. Half cover and simmer gently for 20 minutes.

8. Remove the pan from the heat and rub the soup through a sieve.

9. Return to a clean pan and re-heat.

10. Season to taste.

Serve with a splash of cream. 

Recipes: Features

Main Course

cooked chicken.jpg

Lemon Herb Chicken with Roasted Roots

Serves 4

1 whole chicken

1 lemon, zested and juiced

2 tsp thyme

3 tsp olive oil

2 tbsp honey

2 tbsp wholegrain mustard

1 pack of kale (125g optional)

4 parsnips, peeled and cut in 2cm chunks

4 carrots, peels and cut into 2cm chunks

2 red onions, skin removed and cut into quarters

2 tomatoes (optional) cut in half

4 potatoes, peeled and cut into quarters 

1. Preheat oven to 200oC. Spatchcock the chicken by lying the chicken on a chopping board, breast side down. Use a pair of sharp scissors to cut along each side of the backbone and remove it in one piece.

2. Flip the chicken over, breast side up, and use the heel of your hands to press the chicken and flatten it, you will hear it crack. 

3. Mix together the lemon juice, half the lemon zest, salt, pepper, thyme and 2tsp olive oil. Coat the chicken with this and set aside. 

4. Mix together the mustard, honey and 1 tsp olive oil, add the root veg to a roasting tray along with the onion and tomato and coat with this. 

5. Place the chicken on top and bake in the oven for 90 mins. Check every half an hour to baste the chicken in the juices and turn the veg. Cook the kale just before the chicken is done. 

6. Remove the chicken and the veg from the oven and serve with gravy and the cooked kale. 

Chicken Shish Kebab

Chicken Kebabs

Serves 4-6

4 skinless, boneless chicken breasts, cut into 1 inch pieces

375g mushrooms, halved

500g cherry tomatoes

2 peppers - one red and one green, halved, seeded and cut into 1 inch pieces


125ml dark soy sauce

175ml olive oil

4 tbsp. red wine vinegar

12 skewers

1. To make the marinade mix in a large bowl the oil, soy sauce, wine vinegar and some black pepper. Add the chicken and mix well. Making sure the marinade covers all the chicken.  

2. Cover the marinade chicken and place in the fridge for 10-20 minutes.

3. Take the chicken out of the marinade and keep the marinade separate to use later.

4. Thread on the skewers the chicken, peppers, mushrooms and tomatoes, alternating as you go.

5. Place the kebabs under a hot grill or on a BBQ. Marinade the kebabs regularly while cooking until the chicken is tender and cooked through.

Serve hot. 

Raw Beef Steak

Beef Stroganoff

Serves 6

30g butter

750g rump steak, trimmed and cut into strips

1 tbsp. sunflower oil

8 shallots, quartered

300g mushrooms, halved

salt and pepper

300ml soured cream

1. Melt the butter with the oil in a frying pan. 

2. When the butter is foaming, add the steak and cook over a high heat for 5 minutes. Remove with a slotted spoon and put aside. 

3. Add the shallots and mushrooms and cook for around 5 minutes until soft.

4. Add the cooked steak to the pan and season with salt and pepper. Stir in the soured cream and heat gently.

Image by Heather Gill

Mushroom and Leek Tart

Serves 2

2 leeks - sliced
200g mushrooms - slices finely
olive oil
1 pack puff pastry
1 egg
2 garlic cloves - peeled and finely chopped
15g thyme
25g Italian style hard cheese, grated
150g ricotta

1. Pre heat the over to 200oC
2. Heat 2 tbsp. of oil in a frying pan, fry the leeks and mushrooms on a medium heat for 10 minutes.
3. Meanwhile, take the pastry out of the fridge and unroll it. You only need two-thirds, so cut off and save one-third. Cut the rest into 2 equal rectangles and place on a baking tray. 
4. Beat the egg and brush this over the pastry, keeping a little for later. Prick the middle of the pastry with a fork and bake for 7 minutes, then set aside.
5. Using 1 good tbsp. of thyme leaves, stir into the mushrooms and add the garlic. Turn off the heat and cool slightly. 
6. Stir in the Italian cheese and remaining egg.
7. Season well. Crumble in ricotta, mix gently so to leave chunks for texture. 
8. Divide the mushroom mixture between the pastry, bake for another 7-10 minutes until pastry golden brown and cooked through.

Recipes: Features


Image by Matt Eberle

Spiced Pumpkin Cupcakes

Makes 24

220g castor sugar
175g soft dark sugar
1 tsp fine sea salt
300g self-raising flour
1 tsp ground ginger
1 tsp ground nutmeg
1/2 tsp bicarbonate of soda
2 tsps. ground cinnamon
425g of pumpkin puree
200ml sunflower oil
4 large eggs
50g pumpkin seeds
400g full-fat cream cheese
170g icing sugar

1. Preheat the oven to 170oC, line 2x12-hole muffin trays with paper cases. 
2. Whisk the sugars in a large bowl.
3. Sift the flour, bicarb, cinnamon, ginger, nutmeg and salt.
4. In another bowl mix the pumpkin puree, eggs and sunflower oil. 
5. Mix the dry and wet ingredients together until smooth.  
6. Fill the paper cases two-thirds full with the mixture.
7. Bake for 20 minutes or until firm and springy. Allow to cool.
8. Gently toast the seeds in a pan over a high heat for 1-2 minutes, allow them to cool and chop roughly. 
9. Beat the cream cheese and icing sugar together until smooth.
10. Decorate the cupcakes with the cream cheese icing and the seeds.
Serve with a splash of cream.


Blueberry Flapjacks

Makes 8

100g butter, plus extra for greasing
200g rolled oats
100g ground almonds
1tsp ground cinnamon
100g fresh blueberries
2tbsp maple syrup

1. Preheat the oven to 200oC. Grease a 30cm x 15cm baking tin and line with greaseproof paper.
2. In a mixing bowl, combine the oats and ground almonds together with the cinnamon.
3. Stir in the blueberries carefully.
4. Melt the butter in a small pan over a low heat. When the butter begins to melt, add the maple syrup.
5. Add the oat mixture and stir.
6. Place the mixture into the lined baking tin and press down firmly with the back of a wooden spoon. 
7. Bake in the oven for around 20 minutes, or until golden. 
8. Transfer onto a wire rack for cooling before cutting.
Store in an airtight container and enjoy.

Image by Floh Maier

Watermelon & Mint Slush

Serves 2 - a fast and easy recipe.

1/2 a watermelon
2 1/2 tbsp honey
6 mint leaves
1 lime

1. Remove the skin and any large pips from the watermelon. Dice the flesh, lay them on a tray and freeze overnight. 
2. Pop the frozen watermelon into a blender with the honey, juice of half a lime and 4 tbsp of water.
3. Blitz into a coarse icy blend, do not over blitz or it will melt into liquid. 
4. Taste and adjust with more lime juice or honey to your liking. Serve.

Recipes: Features
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