This recipe for quick pickled vegetables is effortless, but the end result is a refreshing addition to any plate. Jöro serve these vegetables alongside their Cured Wild Sea Trout recipe and they complement the fish wonderfully. This type of pickling doesn’t require canning, as you tend to use them with a week or so. In addition to this, you can adapt this recipe to use pretty much any vegetable you would like.
Prep time: 10 minutes
Resting time: 1 day
300g white wine vinegar
100g caster sugar
10g dried kombu seaweed (available from health food shops mostly)
5 baby onions
1 leek, white/light green part only discarding the dark green tops
Parkin is a gingerbread cake traditionally made with oats and black treacle. It’s simple to make and is often associated with Yorkshire as well as being eaten on Guy Fawkes Night. Local Sheffield restaurant Jöro have shared their recipe for this cake with us as it’s compliments their Christmas dessert Parfait recipe perfectly, with the spice from the ginger and the creaminess from the Parfait bring out the best in each other.
This recipe is delicious! The creaminess of the sauce along with the sweet crispy topping of the apples is sure to be a crowd pleaser. Apples are pressed in the autumn in order to make cider, however the key to a good cider is waiting. You must wait until at least February to start drinking it, and the longer you wait, to say June or July, the better it will taste.
We’ve suggested using Dunkertons Black Fox Herefordshire cider in this recipe. A 7% ABV medium dry cider which has a light fizz to it. It has a mellow flavour that is followed by a slight bitter-sweet bite. We consider it one of the most honest/authentic ciders on the UK market.
The tenderness and flavour of the chicken is delightful. We hope you enjoy this recipe!
In the sauté pan, melt half the butter plus a little olive oil and gently brown the chicken thighs a few pieces at a time. When brown, remove from the pan and set aside on a plate until all chicken thighs have been browned.
Add the garlic and the leeks to the oil/butter remaining in the pan and cook very gently for 10 minutes, turning over from time to time until soft.
Turn up the heat slightly and addhalf of the apples to the pan with the leeks, just to brown the pieces a little bit.
Now add the flour to the pan, stir for a minute or so to absorb the juices. Gradually add the cider, stirring as you go, so that no lumps form.
Return the chicken to the pan and add 4 sprigs of thyme. Reduce to a very low heat, put the lid on and leave to cook on top of the stove for about 35-40 minutes.
Remove the chicken from the pan again and set aside on a plate. Then simmer the pan juices until reduced by a third. Add the cream and allow to gently heat through. Season to taste with salt and freshly ground pepper.
While this is heating through, peel and cut the second apple into chunks and sauté with the remaining butter in the small frying pan. Add the sugar to caramelise the apple pieces and cook until tender.
Return the chicken to the pan again and dot with the caramelised apple and the leaves from the remaining sprig of thyme.
Serve alongside some crusty bread, rice or potatoes and a side of vegetables, oh and you can’t forget a glass of lovely dry cider to wash it down with!
This weekend the England Rugby squad take on Italy in their next match of the Six Nations Rugby tournament. We’ve created this Italian inspired recipe to enjoy while watching the game. To catch up on the previous recipes in this series check out our Côte de boeuf with herb butter which was created for their match against France and our Welsh Rarebit for their match against Wales last week, which if I might say was very exciting!
This healthy but also quite hearty meal is perfect for everyone in the family. It’s a great way of getting children who don’t like eating vegetables to eat them as there are so many ‘hidden’ in this recipe. My daughter wouldn’t touch it if she knew what was really in it; she thinks it’s just tomatoes! We’ve used De Cecco spaghetti for this recipe which we love and you can find at most supermarkets in the UK.
The 26cm Copper Base Sauté pan was just the right size pan for making the sauce, with it’s deep sides it kept everything in and when left to simmer reduced down perfectly.
Written by Fiona
Prep time: 15 minutes
Cooking time: 45 minutes
For the sauce:
1 tablespoon of coconut oil or substitute other oil
2 onions, chopped
2 carrots, peeled and chopped
2 sticks of celery, chopped
2-3 cloves of garlic, diced
1-2 yellow or red peppers, chopped
300g of baby plum tomatoes, halved
700ml of chicken or vegetable stock
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme leaves, removed from the stock
1 teaspoon of turmeric
Salt and pepper for seasoning
For the meatballs:
3 tablespoons of rapeseed oil
1kg of beef mince
300g brown bread crumbs (use a food processor to make these from brown bread)
Despite its European origins, meatloaf is eaten all over the world; a few years ago it was voted the 7th favourite dish in the US. Varieties involve using other ground meat rather than beef, not just poultry but seafood too! You could try wrapping it in ham as they do in Austria, or stuffing it with hard boiled eggs which is popular in Cuba, Germany and Greece. For the leftovers (if there is any!) , fry it and serve for breakfast as they would in the Philippines!
This is a quick and easy recipe, great for if you want a traditional home cooked meal and you don’t want to be stood in the kitchen for ages making it! This meatloaf can be served with vegetables and gravy, however we paired it with a homemade spicy tomato salsa for a bit of a fresh kick.
Written by Danielle
Prep time: 15 minutes
Cooking time: 55minutes
For the meatloaf
2 slices of brown or white bread (or you can use 80 grams breadcrumbs)
This is a great dish for serving at a party either ‘with drinks’ or as a starter. It can look pretty spectacular but it is so simple to prepare. Almost all the work is done ahead of time.
I do appreciate that raw fish isn’t for everyone but I love it and this is a fantastic way of showcasing the flavour and delicate texture of raw salmon. As a starter serve it with the Vodka Crème Fraîche, a smattering of baby salad leaves and some finely sliced cucumber and radish for a refreshing lift. As an appetizer it works wonderfully with the creme fraîche on a blinis! Garnish with a little parsley or dill.
We got some dirt under our fingers using our gorgeously fresh homegrown beetroot you can see above. Be sure to use a really fresh piece of salmon as well. To acknowledge Scottish Food Fortnight we bought a beautiful piece of Scottish salmon and sourced Holy Grass Vodka. Holy Grass is hand-crafted by Dunnet Bay Distillers. This is not necessarily vodka as you know it – smooth and fresh, infused with sweet Highland vapours I think I’ve found my new favourite spirit!
Written by Faye
Prep time: 15 minutes (plus 24-48 hours marinade)
For the salmon
1 side of salmon (skin & pin bones removed)
1 medium raw beetroot, grated (it is a good idea to wear gloves for this!)
1 tablespoon coriander seeds
1/2 tablespoon black peppercorns
2 tablespoons coarse sea salt
2 tablespoons granulated sugar
1 double shot of vodka
Zest of one lemon
For the crème fraîche
200ml crème fraîche
1 single shot of vodka
3 tablespoons horseradish
Pestle & mortar
Sharp knife for slicing
Place the salmon on some cling film and onto a tea towel or some kitchen roll.
Grind the coriander seeds and black peppercorns in a pestle and mortar.
Combine the spices with the beetroot, salt, sugar, vodka and lemon zest.
Spread the mixture over the top of the salmon and press down lightly.
Wrap well in cling film to keep all the juices in. You could also wrap the tea towel or the kitchen roll around the salmon so that it mops up any juices that might escape.
Place the salmon between two boards / trays and weigh down with cans or metal weights. Place the salmon into the fridge and leave for 24 – 48 hours.
Prepare the creme fraîche about an hour before serving – whisk the vodka and horseradish into the crème fraîche and chill for an hour.
Shortly before serving un-wrap the salmon and rinse of the marinade.
Slice the salmon very thinly and serve together with the crème fraiche.
My friends and I can’t seem to get enough of guacamole at the moment. Someone brings it to every gathering or get together we have. We have it with tortilla chips, freshly cut vegetables, flat bread, anything really. This recipe can be served as a snack for a group of people or split between a few people as more of a main. BUT Avocados can be expensive, so give your local markets a try as they sometimes have amazing deals. My friends swear by the Moor Market in Sheffield if you’re local. Also a great way to save is to buy them on offer. The avocados I’ve used in this recipe are from the co-op but were reduced and perfectly ripe, bar one which was slightly too far gone.
Another safe bet with avocados, as timing can be tricky, is frozen avocados. Yes, you can freeze avocados! This is fab if you buy a bunch at a market or on offer, just make sure to remove the stone and skin before freezing. Even more exciting is that Tesco stock bags of frozen avocado halves at a pretty reasonable price too. (Quick Tip – these are in with frozen vegetable, not fruit section!) Perfect for keeping in the freezer for your last minute avocado needs. I must admit I’ve even defrosted them slightly in the microwave or in a freezer bag in some warm water, when in a hurry to use them.
This recipe is packed with so much vegetable goodness it’s unbelievable. The seasonal foods for June we’ve used are tomatoes, garlic, red onions and coriander, as well as carrots and courgettes served alongside to dip in the guacamole.
Written by Corin
Serves: A crowd as a side dish/dip or 2-3 as a light meal Prep time: 15 minutes
4 medium/large ripe avocados, stones and skin removed then flesh chopped
100g cherry tomatoes, quartered
1 stick celery, finely chopped
Half of any colour pepper, chopped
1/2 -1 small red onion or 1 shallot, finely chopped
1 clove garlic, crushed or finely chopped
2 tablespoons fresh coriander, chopped
juice from 2 limes
Half of a small chilli pepper, or a pinch of chilli flakes
1/2 teaspoon ground turmeric
season to taste with sea salt and freshly ground black pepper
Place the chopped avocado in the bowl or saucepan. Mix in the onion, pepper, celery, garlic, coriander, lime juice, chilli or flakes and ground turmeric. Mix well and season with salt and pepper to taste.
Then lastly add the tomatoes and mix gently to incorporate.
Put the peeled and sliced potatoes in the frying pan and season with salt, pepper and a pinch of nutmeg. Then add the milk and bring to a gentle boil over a low to medium heat stirring every now and then to avoid burning.
Cook the potatoes until slightly tender about 10-15 minutes. Remove the frying pan from the heat and drain the potatoes discarding of the milk.
Preheat the oven to 220°C.
Using a separate frying pan to fry the onion and garlic with the 15g butter until they are golden colour. Remove from heat and set to one side.
Return the potatoes to the frying pan and add the cream. Over a low to medium heat bring to a boil and simmer for 10-15 minutes, stirring every now and then. The potatoes are ready when they are tender but not falling apart. Remove from heat and check the seasonings and add more salt and pepper if necessary.
Butter the insides of the mini casseroles.
Gently mix the onion and garlic into the potatoes. Spoon the potato mixture into the mini casseroles and sprinkle generously with the grated cheese.
Bake in the oven without the lids for 10 minutes or until golden brown.
Using oven gloves remove the casseroles, return the lids and serve immediately.
Summer has certainly hit us this month and who can complain? With the lovely heat everything has come into full force, flowers blooming left, right and centre and not to mention the summer fruits. We have been up to our ears with red currants this year and have been investigating what to do with them. We’ve found a lot of recipes that call for red currant jelly, but not as many calling for fresh red currants.
With a desire to make something other than red currant jelly we decided to try something a little bit different and definitely weather appropriate, red currant and elderflower ice cream. The tartness of fresh redcurrants is really nice alongside this rich ice cream so make sure you reserve some to garnish when serving. We picked a full punnet and stewed them with 50g of caster sugar and 2 tablespoons of water per 450g of fruit.
Any remaining stewed fruit is wonderful used as a topping for yoghurt, or added to dressings for salads, marinades for meat or even as a fruit syrup for a cocktail (see below for a below recipe for Red Currant Cosmo).
If you’re looking for a few more recipes using fresh red currants we recommend checking these ones out:
Thoroughly wash the red currants and remove their stems before placing in a small saucepan with the 50g of sugar and 2 tablespoons of water.
Bring to a gentle simmer over a low to medium heat stirring often taking care the fruit does not burn. Once the currants are softened use the spoon to break them down further against the sides of the saucepan.
Remove from heat and allow to cool slightly. Pour the fruit into a metal or nylon sieve which is placed over a bowl just a little bit larger than the sieve. Use a spoon to push the fruit around in the sieve to help get all the liquid through until what remains in the sieve is fairly dry. Discard the pulp and seeds.
Mix in 2-3 tablespoons of the elderflower cordial into the juice from the currants and set to one side.
For the ice cream
In the smaller saucepan combine the egg yolks, 60g sugar and 100ml water. Over a low heat cook gently, stirring constantly until thickened. Remove from heat and let stand for 5 minutes.
Meanwhile, pour the double cream into a large bowl and whisk until it forms soft peaks, add the vanilla extract and whisk it in gently.
Fold the cooled egg mixture into the double cream. Add around 230-250ml (1 cup) of the red currant and elderflower juice and mix thoroughly. Keep any left over juice in a small container in the fridge to drizzle over top the ice cream when serving.
Place the mixture in a Tupperware container or loaf tin and put in the freezer.
Every half hour, for the first few hours remove the ice cream from the freezer and gently stir to avoid ice crystals forming in the freezing process. Make sure to scrape the sides to loosen the more frozen parts.
Leave the ice cream in the freezer until suitably frozen.
Serve with garnishing of fresh red currants and red currant and elderflower juice.