JUST SOME OF OUR FAVOURITE RECIPES…
A collection of our favourite recipes from over the years, some we made up, some classics in our own style and several begged from people who have come on courses bearing lushious goodies for lunch!
All are vegan (or can be made vegetarian if you desire), lots are also wheat free…enjoy!
MAIN COURSE …
Be careful when selecting flowers, not all are edible, but wisteria are a tasty sweet addition early in the summer, always ensure you remove the stem, just use the petals.
You will love this roasted vegetable salad infused with Mediterranean herb flavours, one of my Auntie Beryls signature dishes and very popular when ever we serve it!
I must admit to loving a warm salad on a mizzly day – all the better chilled if its burning hot summer sun the next day too!
Butternut squash, olives and sundried tomatoes in a mustard and basalmic vinagrette with pearl barley – must try this with buckwheat think it would be lovely!
So simple, so effective and so much fun!
Effective colour combinations are always a winner and fennel bulbs led themselves to these pretty little heartshaped peppers for a really hearty side or main dish.
This recipe can be adapted and made with many different flavours, there is a secret ingredient that makes it fluffy and light.
Basic bread recipe, you choose how you shape and flavour it…
A very substatial salad, make a ahead and add the herbs before serving.
Works well as a side or main feature of a meal – wild rice adds a nuttiness to this substantial dish.
Freezes well and yes you really do need all those onions, its not wrong!
Couldnt be easier and I think, always enjoyed.
Simple to make and freezes well.
Keeps weel in the fridge if you make the day before and doesn’t loose any of its colour or crispness.
Oh … that moment when someone walks in with an Ottolenghi radish & broadbean salad in a handmade stoneware bowl (thats they also made themselves!) as their lunch contribution
Perfect accompaniment to any meal, moist perfect bread to serve warm or cold, toasts like a dream and keeps for days.
Absolutely packed with warming, good ingredients this is a perfect winter salad.
Basic white bread recipe, you choose how you shape and flavour it…but this is a lovely addition to put a tasty tiger top on your loaf or rolls.
The most delicious cauliflower, great as a main, starter or side dish. Cook ahead and reheat or just scoff, one of our favourites!
PUDDINGS …
So many variations, add strawberries or gooseberries, pears and sweeten naturally with herbs. Also a recipe to use up the left overs as a cake, but I admit, I rather like to add oat milk and have the left overs as porridge for breakfast…amazing!
Soft, moist and squashy, also freezes incredibly well for unexpected guests or to use one slice at a time in your lunch box.
Also try swapping the cinnamon and sultanas for almonds and apricots if you want a change!
These pancakes also freeze really well, which is good as they are pretty filling, great to keep on hand for gluten free/vegan guests for breakfast treats too.
Moist and rich, can also be cut into squares and frozen, so perfect for lunch boxes or unexpected visitors ….mmm
A classic cake with a little extra, perfect for visitors or lunch boxes and can be frozen too.
Quick, simple and prepare ahead
Top Tip: If there is any left over when the festive season has passed this makes the absolutely best filling for Chelsea Buns
Easy and substantial, perfect sweet treat with a good hot cup of coffee on a Sunday morning
Perfect for any occasion in my opinion!
Aquafaba has a million uses but this is so simple, quick and delicious and incidentally VEGAN!
These sticky brownies are ALWAYS in the freezer here and are a real fall back as they defrost swiftly and taste wonderful with fresh fruit or ice cream.
Sticky, rich and heavenly dark chocolate tiffin. DO cut this into small slices, its so rich and wonderful, you really don’t need too much…you can then come back for seconds.
With the addition of gold leaf or lustre this cake becomes a magnificent centrepiece for a festive tea, smells divine and tastes fantastic.
Make this mincemeat into tiny dainty mince pies, with stars of finely rolled icing and marzipan on top and dust with lemon sugar to serve!
Tastes of summer, cool and light after an alfresco meal. Serve in individual ramekins, glasses, or make in a long fluted tart tin to bring to the table.
You wont believe this cake is so quick to make, tastes so good and has no dairy, eggs, oil or butter or even sugar added, just fruit, flour and spice. Fabulous with butter, on its own or as toast for breakfast or after school treat.
Absolutely go-to recipe for celebration cakes as well as everyday cake. Works beautifully as muffins, gateau, layers or just tray bake. A substantial size mix for larger quantities it keeps well.
PICKLE, PRESERVE & DRINKS …
This recipe uses a very effective ‘no tears’ method of peeling onions!
Chutney is so simple and a great thing to make as festives gifts.
Aronia also makes a lovely jam if you have made too much chutney
And if you have never tried it, freeze in individual ice cubes in a tray with a sprig of mint in each, then serve in your gin and tonic…Summer in a glass!
Love Ginger, love Ginger Beer!
Right at the end of the year when you have the toughest marrows and the weather is cooling you could try this recipe that my Nan always used
Full of vitamin C, zingy and tasty.
If you dont have time to make your jam, gooseberries freeze well and you can make it when your ready, also makes a lovely gooseberry fool or bakewell tart if you have jars to finish up before the next crop is ready.
When you have redcurrants in abundance make cordial, and this wonderful Mint Jelly, one bush in your garden will produce a mass of berries – plently for a haul of jelly each year.
Perfect on icecream or with cream for a swift pud, keep them in the fridge and serve them cold or warm them as you wish!
Adore this substantial pickle, you don’t need a lot else in a sandwich, also perfect with a ploughman’s lunch!
Don’t be put off by a bad experience in the past or being scared of the setting point, give it a go, you can’t fail as it tastes delicious how ever it comes out!
Don’t be put off by a bad experience in the past or being scared of the setting point, give it a go, you can’t fail as it tastes delicious how ever it comes out!
This tasty recipe uses foraged ingredients – you can substitute sloes or elderberries for a variation