DETAILS Serves: 1 INGREDIENTS 1 pear2 tsp honey1 sprig fresh rosemary2 small slices of sourdough bread2 tsp butter1 pinch sea salt25 g feta cheese METHOD Place the pear slices on a baking tray lined with baking paper. Drizzle with the honey and bake for about 10 minutes.Meanwhile, pick and finely chop the rosemary leaves.Spread the sourdough slices with the butter. ...
DETAILS Serves 8Prep 45 minsCook 1 hr 25 mins INGREDIENTS 500g puff pastry block1 free-range egg, beaten or 4 tbsp olive oil, for glazingFor the squash and red pepper filling:½ butternut squash, peeled and deseeded2 tsp olive oil6 cloves garlic, in skins6 sage leaves2 red peppers, deseeded and slicedFor the leek filling:2 tbsp olive oil2 onions, diced2 leeks, ...
DETAILS Serves: 4Prep time: 20 minutesCooking time: 35 minutes INGREDIENTS 600g baby/new salad potatoes, skin on2 to 3 tablespoons British rapeseed oil or olive oil1 teaspoon sea salt1/2 teaspoon garlic granules1/4 teaspoon ground black pepper1/4 teaspoon dried rosemary (or 1 tablespoon freshly chopped rosemary)1/4 teaspoon smoked paprika METHOD Wash and parboil the potatoes for about five to six minutes in ...
DETAILSServes: 4 Prep time: 20 minutes Cooking time: 45 minutesINGREDIENTS250g potatoes (Charlotte or any white salad potatoes work well), boiled in their skins 350g ready-made puff pastry 25g butter 6 shallots, peeled and diced 150g chestnut mushrooms, sliced or halved 150g blue cheese, such as Stilton Fresh thyme leaves Salt and freshly ground ...
DETAILSServes: 6 as a starter Prep: 25 minsINGREDIENTSFor the chestnut spread:1 pack (200g) Merchant Gourmet Chestnut Purée ½ tsp salt ½ tsp cinnamon 1tbs maple syrup ½ tsp olive oilFor the roasted grapes:300g sweet red grapes, washed A drizzle of extra virgin olive oil A pinch of salt 1/2tsp dried thymeTo serve:...
DETAILS Makes: 24Prep: 25 minutesBake: 15 minutes YOU WILL NEED 3 baking trays, lined with baking paper 5-6cm round cutter (optional) INGREDIENTS 50g unsalted butter50g caster sugar50g golden syrup50g plain fl.our50g flaked almonds50g candied orange peel, chopped into 5mm dice50 crystallised ginger, chopped into 5mm dice150g orange-flavoured milk chocolate, broken into pieces METHOD 1. Heat the oven to 180°C/160°C fan/Gas 4.2. ...
DETAILS Serves: 4 INGREDIENTS For the Wellington:2 shallots500g button mushrooms2 tbsp rapeseed oil1 sprig rosemary1 tsp coconut sugarSea saltFreshly ground black pepper275g frozen (vegan) puff pastry, thawed1 small garlic clove2 tbsp mustard2–3 tbsp vegan cream cheeseFor the chestnut cream:1 large floury potato400 g precooked chestnuts150 ml almond milk50 g dairy-free butter1 tbsp almond butter1 tsp coconut sugar METHOD Preheat the ...
DETAILS Serves: 10Time to make: 75 – 90 minutes INGREDIENTS For the beetroot filling:For the beetroot filling:140g/1/2 pack of Merchant Gourmet cooked quinoa50g breadcrumbs135g ground almonds/almond meal450g beetroots, washed well and peeled200g/1 pack Merchant Gourmet chestnut puree200g/1pack Merchant Gourmet cooked lentils 100g ground flaxseeds20 sage leaves, washed and choppeda small bunch of fresh parsley, washed and finely chopped4 ...