Black Forest Gateau with Cherry Preserve

Wednesday, April 16, 2025

Time: 45 minutes, plus 60 minutes baking and cooling. Recipe Serves: 12

Chocolate and cherries are a match made in heaven. We love this with a splash of rosewater, but you can replace the rosewater in the cream with a splash of kirsch or elderflower liqueur if you prefer.

Ingredients:

For the cake:

• 6 eggs

• 1 cup caster sugar

• 2 tsps rosewater (optional)

• 3/4 cup plain flour, sifted

• 50g cocoa powder, sifted

• 1/2 cup butter, melted (plus a little extra to grease the tins)

For the filling and topping:

• 8 oz Mixed Cherries and Berries Preserves

• 500g double cream

• 2 tsps rosewater

• 2 tbsps icing sugar, sifted

• 7 oz cherry compote (with whole cherries)

• 20 cherries (with stalks)

• 10g dark chocolate

Directions:

1. Preheat the oven to 320°F fan. Very lightly butter and line three 8-inch loose-bottomed cake tins. 

2. Put the eggs, caster sugar, and rosewater in the bowl of a stand mixer with the whisk attachment and whisk on high speed until the mixture is glossy, pale, and tripled in volume. This will take at least five minutes of whisking. You will know the mixture is ready when you lift the whisk out and a trail of the mixture stays on the top for a few seconds. This is called the ribbon stage in baking. You can do this in a large mixing bowl with an electric whisk if you don't have a stand mixer.

3. Add the flour and cocoa powder to the egg mixture and gently fold them in, using a metal spoon or a spatula, until no dry patches remain. It is essential to do this slowly and carefully, not to knock too much air out of the eggs. Be patient, it can take a few minutes to do properly. Add the melted butter and fold again until the batter is completely mixed.

4. Evenly divide the cake batter between the three tins and put them into the preheated oven. Bake for 20 minutes or until springy to the touch. Take the cakes out of the oven and let them cool for 10 minutes before removing from the tins. Be careful as they will be very delicate. Let the cakes cool completely before assembling the cake.

5. Put 50g of Mixed Cherries and Berries Preserves in a small saucepan over a low heat until it is melted and liquid. Put the cream, rosewater, and icing sugar in a large bowl and whisk until soft peaks form; you don’t want it to be too stiff.

6. Now assemble the cake. Put a layer of chocolate cake on the cake stand or serving plate and use a pastry brush to brush a third of the warmed Mixed Cherries and Berries Preserves onto the cake. Add a thick layer of cream (about 1/3) and then half of the cold Mixed Cherries and Berries Preserves. Dollop over half of the cherry compote. Add the second layer of cake and repeat the layers, saving a couple of teaspoons of cherry compote to swirl in the cream on top.

7. Put the final layer of cake on top, brush over the remaining warmed Mixed Cherries and Berries Preserves. Add then add the remaining cream. Gently swirl a couple of teaspoons of cherry compote through the cream. Arrange the fresh cherries on top of the layer of cream and grate over the dark chocolate. Keep in a cool place until ready to serve. This is best eaten shortly after it is assembled. If you want to get ahead, the sponge cakes can be made the day before assembling the gateau and kept in an airtight container until needed.

Jamaican Rum Punch

Tuesday, April 8, 2025

Recipe Serves: 6

Ingredients:

• 1 tablespoon pomegranate molasses

• 2 oz Tutti Frutti Preserves

• 2/3 cup of white rum

• 2/3 cup of dark rum

• 1.5 oz orange liqueur such as Cointreau or triple sec

• 5 limes, 4 juiced and one cut into thin slices to serve

• 1 2/3 cups of pineapple juice

• 1 2/3 cups of orange juice

• 500ml sparkling water

To serve:

• Ice cubes

• Mint sprigs

• Orange slices

• Raspberries

• Pineapple wedges

Directions:

1. Put the pomegranate molasses, Tutti Frutti Preserves, and the white rum into a cocktail shaker with a couple of ice cubes and shake well so the preserve is completely mixed with the other ingredients.

2. Put a handful of ice cubes into the serving jug and strain the mixture from the cocktail shaker into the jug. Add the dark rum, orange liqueur, lime juice, pineapple juice, and orange juice and mix well. Add in the orange and lime slices, a few raspberries, and mint sprigs. Finally, top it with sparkling water and stir it.

3. Decorate the edge of each glass with a wedge of pineapple. Add a couple of ice cubes, a sprig of mint, and some orange or lime wedges and raspberries to each glass before pouring the punch. Serve immediately.

Cook’s tip: This punch can be prepared a few hours in advance and kept in the fridge, but don’t add the ice or the sparkling water until you are ready to serve.

Sticky Halloumi Salad

Monday, March 31, 2025

Recipe Serves: Serves 2 as a main dish and 4 as a side

Ingredients:

• 1 large shallot

• 1 tablespoon white wine vinegar

• 1 mango

• 50g mixed salad leaves

• 10g cilantro leaves, separated into small sprigs

• 250g halloumi

• 1 teaspoon olive oil

• 1 tablespoon Hot Pepper Jelly

• ½ lime, juice only

For the dressing:

• 1 garlic clove

• 5g ginger

• 2 teaspoons Hot Pepper Jelly

• 1/2 lime, juice only

• A generous pinch of salt

• 1 tablespoon sunflower oil

• Black pepper

Directions:

1. Peel and then finely slice the shallot into thin rounds. Put the rounds in a small bowl and pour over the white wine vinegar, this will lightly pickle the shallot so it is a bit milder in the salad.

2. Make the salad dressing. Grate or crush the ginger and garlic into a paste and put it in a small bowl. Add the Hot Pepper Jelly, lime juice, sunflower oil, salt, and black pepper and mix well. Taste and add more seasoning if needed.

3. Peel the mango, cut the cheeks off, and then slice into thin strips. Put the salad leaves and coriander sprigs into a large bowl with the sliced mango, add the salad dressing, and mix well. Arrange the leaves and mango on a serving platter.

4. Cut the halloumi into 2 cm cubes. Heat a heavy-bottomed frying pan over a high heat, once hot, add the olive oil and turn the heat down to medium.  Add the halloumi to the pan. Fry the halloumi for a minute or so on each side, turning the halloumi until all the sides are crisp and golden. When the halloumi is cooked add the Hot Pepper Jelly and a squeeze of lime juice into the pan. Quickly swirl the pan so all the halloumi is coated in the sticky jam and then turn off the heat as you don’t want the jam to burn.

5. Put the warm halloumi on top of the mango and salad on the serving platter. Add the lightly pickled shallots on top and dot over a bit more Hot Pepper Jelly if you fancy. Serve immediately.

One-Pan Roast Lamb

Sunday, March 23, 2025

Recipe Serves: 6

Ingredients:

• 3.5 lb. bone-in leg of lamb

• 1.5 oz olive oil

• 1 tbsp dried oregano

• 8 oz Rosemary’s Inferno Jelly

• 1 lemon, zested (save the juice)

• 2.25 lbs. potatoes, skins on, cut into thick wedges

• Celery heart roughly chopped

• 1 lb. baby carrots

• 2 cups of good-quality chicken stock

Directions:

1. Take the lamb out of the fridge 1 hour before cooking it and use a sharp knife to make small incisions all over the meat.  Mix the oil with the oregano, Rosemary’s Inferno Jelly, and lemon zest.  Rub the marinade all over the lamb, massaging it well into the cuts.

2. Heat oven to 400F/350F fan/gas 6.  Put the potatoes, celery, and carrots into a large roasting tin, pour over some olive oil and Rosemary’s Inferno Jelly, and toss together.  Season the lamb generously, then lay it on top of the veggies.  Roast for 45 minutes until the lamb starts to brown, then pour in the stock.  Continue cooking for 30 mins for rare (130F on a cooking thermometer), 35-40 mins for medium rare (140F), or 45 mins for cooked through (160F).

3. Remove the lamb and rest for up to 30 mins.  Turn oven down to 320C/285C fan/gas 3, cover the veggies with foil, and, while the lamb rests, put the veggies back in the oven until braised in the roasting juices.  Place the lamb back on top, and bring the whole platter to the table to serve.

Vegan Roast Cauliflower and Black Bean Tacos

Saturday, March 15, 2025

Recipe Serves: 4

Ingredients

• 1 large cauliflower, cut into florets

• 1 can black beans, drained

• 2 tbsp olive oil

• 3 tbsp Hot Pepper Jelly

• 3 tbsp Garlic Jelly

• 1 tsp ground coriander

• salt & pepper to season

• 2 tbsp fresh cilantro, roughly chopped

• juice of 1 lime

Accompaniments

• soft tacos, warmed

• avocado, sliced

• chopped cilantro

• limes, quartered

• red onion, thinly sliced

• radish, sliced

 Directions:

1. Place the cauliflower in a large ovenproof dish.

2. Add the beans, olive oil, Hot Pepper Jelly, Garlic Jelly, ground coriander, and season with salt and pepper. Toss to coat well.

3. Place in a pre-heated oven (375F / 340F fan) and roast for 30/40 minutes, or until the cauliflower is tender.

4. Remove from the oven and add in the fresh coriander and lime juice, and stir in.

5. Assemble the dish with your favorite accompaniments.

Smoky Tomato and Chorizo Mussels

Friday, March 7, 2025

Recipe Serves: 4 as a starter, 2 as a main

Ingredients:

• 1 tablespoon olive oil

• 200g chorizo, quartered lengthwise and cut into chunks

• 1 medium red onion, thinly sliced

• 2 cloves garlic, thinly sliced

• 2 tbsp Curried Tomato Marmalade

• 1 tin chopped tomatoes

• salt & pepper

• 125mls red wine

• 1 kg mussels, scrubbed and debearded

• handful of chopped fresh flat-leaf parsley, to garnish

• slices of rustic bread or toast to serve

 Directions:

1. Heat the olive oil in a large pan over medium-high heat.

2. Add the chorizo and cook, stirring, until most of the fat is rendered and it begins to crisp on the edges. Transfer the chorizo to a bowl and set aside.

3. Add the onions to the pan and cook until they start to soften.

4. Add the garlic and cook for a few seconds before adding the chopped tomatoes with juices.

5. Season with salt & pepper to taste and allow to cook for around 10 minutes on a low heat.

6. Increase the heat before adding the wine and Curried Tomato Marmalade and stir to combine.

7. Add the mussels, then cover with a lid and cook for 3 minutes, shaking the pan.

8. Add the chorizo back into the pan and discard any unopened mussels.

9. Serve with rustic bread and a sprinkling of fresh parsley.

Vegetarian Shepherd's Pie

Thursday, February 27, 2025

Recipe Serves: 6-8

Ingredients:

For the filling:

• 1 tbsp oil

• 1 leek, rinsed, trimmed and chopped

• 2 carrots chopped

• 1 punnet chestnut mushrooms or cremini mushrooms, roughly chopped

• 2 cloves of garlic minced

• 3 fresh sage leaves chopped

• 4 sprigs of fresh thyme, leaves only

• 400g Puy green lentils (drained or cooked weight)

• 3 tbsp Sweet & Spicy Double Onion Marmalade

• 1 tin chopped tomatoes

• 200ml vegetable stock

• 200ml red wine

• 1 tsp chili flakes

• salt and pepper to season

For the topping:

• 600g Yukon Gold potatoes, peeled and cut into 3cm chunks

• 400g sweet potatoes, sweet potatoes peeled and cut into 3cm chunks

• ½ cauliflower, separated into florets (or halved florets if larger)

• generous knob of butter

• salt and pepper to season

• 70g Parmesan cheese

 Directions:

1. Heat the oil in a non-stick pan on the hob over medium heat. Add the leeks and cook for a few minutes until they soften.

2. Add the chopped carrots, mushrooms, and garlic and continue to cook for a few minutes, stirring to keep from sticking.

3. Add the fresh herbs, lentils, tomatoes, Sweet & Spicy Double Onion Marmalade, chili flakes, vegetable stock, and red wine. Stir well to combine and bring up to the boil before reducing to a simmer and cooking for a further 20 minutes.

4. For the topping, bring a large saucepan of water to the boil (there’s no need to add salt). Add the sweet potatoes and sweet potatoes and boil for 10 minutes. Add the cauliflower to the pot and continue to cook until all the vegetables are tender. Drain and return to the pan. Allow to steam for a couple of minutes before adding the butter.

5. Season with a generous pinch of salt and black pepper before mashing to a smooth consistency. Finally, mix through the grated Parmesan and stir through the mix.

6. Season the vegetable mix with salt and pepper to taste before transferring to an ovenproof dish.

7. Carefully spread the potato mixture over the top, using a fork to create peaks.

8. Place in a pre-heated oven 400c (350c fan) for 25 minutes, or until you can see the mixture bubbling and the topping is a golden-brown color.

Orange Whiskey Marmalade Cake

Wednesday, February 19, 2025

Recipe Serves: 10

Ingredients

• 200g unsalted butter (at room temperature), plus extra for greasing

• 4 small oranges

• 4 tablespoons demerara sugar

• 200g golden caster

• 6 heaped tablespoons Orange Whiskey Marmalade

• 4 large eggs

• 200g self-rising flour

• 50g ground almonds

 Directions:

1. Preheat oven to 350F. Grease the base and sides of a 9-inch loose-bottomed cake tin.

2. Thinly slice 2 of the oranges. Sprinkle the base of the cake tin with demerara sugar, then arrange the orange slices over the base in a slightly overlapping layer.

3. Cream the butter and caster sugar until pale and fluffy, then beat in 3 heaped tablespoons of Orange Whiskey Marmalade, followed by the eggs.

4. Fold in the flour, ground almonds, and a pinch of sea salt. Finely grate in the zest from the remaining oranges, squeeze in all the juice, and fold through.

5. Carefully pour the cake batter into the tin. Place in the oven and bake for about 50 minutes or until golden and firm to the touch.

6. Remove from the oven and allow to stand for a few minutes. While it’s still slightly warm, turn the cake onto a serving plate very carefully.

7. Prick holes in the cake with a skewer. Make a glaze by warming the remaining Orange Whiskey Marmalade in a pan with a little water. Spoon this over the cake.

8. Serve warm or at room temperature with yogurt, cream, or ice cream.

Mini pavlovas with mango, citrus, & coconut

Tuesday, February 11, 2025

Recipe Serves: 8

Ingredients

For the pavlovas:

• 4 large egg whites (approx. 160g)

• 250g caster sugar

• 2 tsp cornstarch

• 1 teaspoon white wine vinegar

For the toppings:

• 25g coconut flakes

• 1 ripe mango

• 1 lime, zest and juice

• 2 passion fruits

• 400ml double cream

• 1 tablespoon icing sugar

• 8 tablespoons Three Fruit Marmalade (approx. 160g)

 Instructions:

1. Preheat the oven to 350°F fan.

2. Spread the coconut flakes on a baking tray and put them in the oven. Cook for 8 minutes, stirring halfway through, until they are just turning pale brown. Set aside to cool.

3. Line two large baking sheets with baking parchment. Use a 3.5-inch ramekin to draw four circles on each sheet of baking parchment, making sure they are well spread out as the meringues will expand as they bake.

4. Using a stand mixer or a handheld electric mixer whisk the egg whites into stiff peaks. Add the sugar a tablespoon at a time until all the sugar is incorporated, and the meringue mixture is stiff and shiny. Finally, sprinkle over the cornstarch, add the white wine vinegar, and gently fold it in using a spatula or a metal spoon until it is completely combined. Be very gentle so you don’t want to knock the air out of the egg whites.

5. Divide the meringue mixture evenly between the eight circles on the trays lined with baking parchment.  Use a palette knife or spatula to smooth out the sides and top of each mini pavlova, it doesn’t need to be too neat as the swirls just add to the rustic charm. Make a deep indent on the top of each mini pavlova for the filling.

6. Put the mini pavlovas in the oven and immediately turn the temperature down to 285°F fan. Bake for 45 minutes. You will know the meringues are cooked when you can easily lift them off the baking parchment if they still feel a bit sticky leave the oven on for a further 5 minutes. Turn off the oven and slightly open the oven door. Allow the meringue to cool in the oven until it is completely cold. This is to reduce cracking.

7. Zest the lime with a fine grater and set aside the zest to use later. Peel the mango and cut into 1-2cm cubes. Put the chopped mango in a bowl, drizzle over the juice of ½ the lime, and mix well. Cut the passion fruits in half and scoop out the seeds into a small bowl.

8. Using a stand mixer or a handheld electric mixer whisk the double cream until just starting to thicken, add the icing sugar and most of the lime zest, and continue to whisk until it forms soft peaks.

9. Gently remove the mini pavlovas from the baking parchment and put them onto a large serving dish or individual plates. Add one tablespoon of Three Fruit Marmalade into the indent in the top of each pavlova, dollop on the whipped cream, and then put the chopped mango and passion fruit seeds on top. Finally, sprinkle over the remaining lime zest and the toasted coconut flakes. Serve as soon as possible or at least within the next couple of hours.

Cook’s tip: The unfilled pavlovas will keep well for two days in an airtight container so can be made in advance.

Vegan Orange and Oatmeal Muffins

Monday, February 3, 2025

Ingredients:

• 100g self-rising flour

• 2 tsp rolled oats

• 50g caster sugar

• ½ tsp baking powder

• 100ml soy milk

• 2 tbsp sunflower oil

• 1/2 tsp lemon juice

• 2 tsp vanilla extract

• 1 tsp orange zest

• 4oz Orange Cinnamon Marmalade

 Directions:

1. Place all ingredients together in a bowl (except the Orange Cinnamon Marmalade) and mix to combine.

2. Line a cupcake or muffin tin with cases and spoon 1 tbsp of the cake mix into each.

3. Then add 1 tsp of the Orange Cinnamon Marmalade before topping with more mix.

4. Bake in a preheated oven for 15-18 minutes (340F / 300F fan) and until golden.

For the oatmeal topping

• 3 tbsp rolled oats

• 2 tbsp coconut oil

• 3 tbsp soft brown sugar

• 2 tsp orange zest

Directions:

1. Melt together in a non-stick pot.

2. Transfer to a lined baking sheet and bake in the oven for 15 minutes at 400F/ 350F fan.

3. Allow to cool before sprinkling on top of the muffins.

Lemon and Thyme Cupcakes with Edible Flowers

Sunday, January 26, 2025

Time: 40 minutes plus 50 minutes baking and cooling, Recipe Serves: 12-14

Ingredients:

For the cupcakes:

• 150g butter, softened

• 150g caster sugar

• 2 lemons, zest only

• 2 tsps thyme (or lemon thyme) leaves, finely chopped plus 1 tsp to decorate

• 3 eggs

• 150g self-rising flour

• 2 tbsps milk

• 150g Meyer Lemon and Vanilla Marmalade

• 12 primroses, or other edible flowers* (see note below)

For the buttercream icing:

• 150g butter, softened

• 1 lemon, zest and 2 tsps juice

• 350g icing sugar

• A splash of milk

Directions:

1. Preheat the oven to 320°F fan. Put cupcake liners inside a 12-hole muffin or large cupcake tray.

2. Put the butter in the bowl of a stand mixer with the beater attachment and beat on medium speed for a minute until soft. Add the caster sugar, lemon zest, and chopped thyme leaves and beat again for a few minutes until creamy and pale in color. If you don’t have a stand mixer you can do this is a large mixing bowl with electric beaters or a wooden spoon.

3. Add one egg and beat again until completely mixed in and smooth. Repeat with the second egg. Before adding the final egg add a tablespoon of the self-rising flour, this will help prevent the mixture from splitting. Add the final egg and beat again. Add the flour and gently fold into the mixture with a spatula or metal spoon until no floury patches remain. Finally, add the milk and fold to combine.

4. Divide the mixture between the 12 cupcake cases. The mixture should ¾ fill each case, if you have too much mixture make a couple of extra cupcakes rather than overfilling the cases. Put the cupcakes in the preheated oven and bake for 20 minutes or until springy to the touch. Take the cupcakes out to the oven, remove from the tin, and allow to cool completely on a cooling rack.

5. Meanwhile, make the icing. Put the butter in the clean bowl of the stand mixer or a large mixing bowl. Beat on a medium speed or with a wooden spoon for a couple of minutes until soft. Add the lemon zest and half the icing sugar and beat on a low speed until combined. Add the other half of the icing sugar and the lemon juice and beat again on a low speed until combined. Once smooth beat on a high speed for five minutes until the icing is smooth and airy. If the buttercream icing still seems a bit thick and sticky add a splash of milk and beat again. Do this gradually, if you add too much milk the icing will be soft and won’t hold its shape when you pipe it.

6. Once the cupcakes are completely cool use a small, sharp knife to cut a conical shape out of the center of the top of each cupcake, you want to cut about 2/3 of the way down the cupcake but not through to the bottom. Reserve the pieces you cut out of the cakes. Fill the hole in each cupcake with a generous teaspoon of Meyer Lemon and Vanilla Marmalade. Trim the conical point off the reserved cake pieces, leaving just the top of the cupcake, like a little lid. Put this top part back on the cupcake so the lemon curd is hidden inside the cake.

7. Put a large star nozzle inside a piping bag. Fill the piping bag with the buttercream icing and, working from the outside edge, pipe a swirl of icing on the top of each cupcake. The cupcakes will keep in an airtight container, in a cool place, for up to two days. Before serving, sprinkle over the reserved thyme leaves and decorate with fresh primroses.

*  Please make sure to use flowers that you are certain are edible and have not been sprayed with anything nasty. Source flowers from a reputable edible flower supplier or grow them from seed in your garden.

Pink Grapefruit Marmalade & Rosemary Loaf Cake

Saturday, January 18, 2025

Recipe Serves: 10 slices

Ingredients:

For the cake:

• 225g butter at room temperature

• 200g caster sugar, plus 2 tablespoons extra to sprinkle

• 2 small sprigs of rosemary (about 1 teaspoon once finely chopped)

• 3 large eggs, lightly beaten together

• 275g plain flour

• 1½ teaspoons baking powder

• 100g Basil’s Grapefruit Marmalade, roughly chopped

• 2 tablespoons poppy seeds

For the icing:

• 75g Basil’s Grapefruit Marmalade

• 100g powdered sugar

 Directions:

1. Preheat the oven to 320°F Fan. Butter and line a 2-lb loaf tin. To do this cut a strip of baking parchment that lines the bottom of the tin and comes up the short sides of the tin and slightly overhangs, this will allow you to lift the cake out once it is baked easily.

2. Put the butter, sugar, and finely chopped rosemary in the stand mixer bowl with the beater attachment and beat for a minute or two, until well combined but not too fluffy. This is an unctuous loaf cake, not a super light sponge, so you aren’t trying to incorporate too much air. If you aren’t using a stand mixer then put in a large bowl and mix by hand or with an electric mixer.

3. Weigh the flour and baking powder into a large bowl and use a whisk to combine them and gently break up any clumps. Add one of the eggs to the butter and sugar mixture with a tablespoon of the flour mixture and beat to combine – repeat with the other two eggs adding a tablespoon of the flour mixture each time.

4. Add the rest of the flour and gently fold it into the batter. If you are using a stand mixer, a couple of rotations of the beater and then gently using a spatula to combine the last floury bits is perfect. Add the  Basil’s Grapefruit Marmalade and poppy seeds and gently mix again, be careful not to overmix the batter.

5. Put the batter in the prepared loaf tin and smooth the top. Sprinkle over a couple of tablespoons of caster sugar. Put in the oven and bake for 45-55 minutes. You will know it is ready when a skewer comes out clean. Once cool enough to handle remove it from the loaf tin to a cooling rack.

6. Allow to cool completely before icing. To make the icing sieve  Basil’s Grapefruit Marmalade to remove any rind. If this is tricky to do warm the marmalade first for a minute or two in a small pan or a microwave. Mix some of the sieved marmalade with the icing sugar until a thick icing forms – you can add a drop of water if needed. Spread the icing over the cooled loaf cake, allowing a little to drip down the sides if you like. Use the reserved rind from the marmalade or a couple of slices of fresh pink grapefruit to decorate.

Coconut & Palm Sugar Rice Pudding

Friday, January 10, 2025

Recipe Serves: 4--6

Ingredients:

• 10 cardamom pods

• 100g pudding rice

• 400ml coconut milk

• 600ml soy milk (or another dairy substitute such as oat milk or almond milk)

• Pinch of salt

• 75g palm sugar

• 1 lime, zest only

• 4 tablespoons Key Lime Marmalade

• Sesame brittle or gingersnaps, to serve

Directions:

1. Lightly crush the cardamom pods in a mortar and pestle until the husks are broken. Remove the husks and crush the seeds to a fine powder.

2. Put the crushed cardamom, pudding rice, coconut milk, soy milk, salt, and palm sugar in a medium-sized saucepan over medium heat and bring to a simmer, stirring frequently to dissolve the sugar. Once the milk is simmering turn the heat down and cook over a low heat for 45 minutes. In the beginning, you will only need to stir occasionally but as the mixture thickens you will need to stir it more frequently. The pudding is ready when the mixture is thick, and the rice is fully cooked. The pudding will thicken a little more as it cools.

3. Stir in the finely grated lime zest and allow the pudding to cool a little before dividing it between 4 or 6 individual glasses. Top with a tablespoon of Key Lime Marmalade and once cooled, chill in the fridge. Serve chilled with a piece of sesame brittle or a ginger snap biscuit.

CABERNET CHOCOLATE LATTES

Thursday, January 2, 2025

Time: 5 Minutes, Yield: 1 

Ingredients:

• 2 tablespoons Mulled Red Wine Jelly or Tipsy Bean Jelly

• 2 teaspoons chocolate syrup

• 2 shots espresso

• 1/4 cup steamed milk

• chopped chocolate for topping

Directions:

Add 1 to 2 tablespoons of the Wine Jelly to the bottom of a mug. Add the chocolate syrup. Pour two shots of hot espresso and stir. Add the steamed milk on top. Sprinkle with chopped chocolate.

Gingerbread Pancakes with Cranberry Orange Syrup

Wednesday, December 25, 2024

Prep Time: 10 minutes, Cooking Time: 8 minutes, Serving Size: 3 servings

Ingredients:

• ¼ cup orange juice 

• ¼ cup Cranberry Apple Orange Marmalade

• 1 cup Flour

• 2 ½ teaspoons Cinnamon

• 1 ½ teaspoons Ginger

• 1 teaspoon Baking powder

• ½ teaspoon Baking soda

• ½ cup Milk

• ½ cup Molasses

• 1 Egg

• 2 tablespoons Oil

Steps:

1. TO MAKE SYRUP:  Combine orange juice and Cranberry Apple Orange Marmalade in a medium saucepan; bring to a boil.  Reduce heat and simmer for 3 minutes without stirring.  Watch carefully to prevent syrup from foaming over.  Remove from heat.  Chill to thicken.  Serve at room temperature or warm. 

2. TO MAKE PANCAKES:  Combine dry ingredients in a medium mixing bowl.  Combine liquid ingredients in a separate bowl.  Add to dry ingredients, mixing just until the dry ingredients are moist. 

3. Spoon about ¼ cup batter for each pancake onto a lightly greased skillet.  Cook until lightly browned on both sides.  Turn the pancake when the surface bubbles and the underside is lightly browned. 

Turkey Cranberry Roll-ups

Tuesday, December 17, 2024

Prep Time: 5 minutes, Serving Size: 4 roll-ups

Ingredients:

• 4 (6 to 8-inch) Flour tortillas

• 4 Large romaine lettuce leaves

• 4 (1-ounce) Slices muenster or provolone cheese

• 8 ounces Thinly sliced deli turkey

SAUCE:

• ½ cup Cranberry, Apple, Orange Marmalade

• ¼ cup Chopped pecans

• 2 tablespoons Finely chopped red onion

• 1/8 teaspoon Dried poultry seasoning

Directions:

1. In a small bowl, stir together all sauce ingredients; set aside.

2. To assemble roll-ups, Place one flour tortilla on a cutting board. Top with one large Romaine lettuce leaf, one slice of cheese, and two ounces of turkey.  Spread about two tablespoons of Cranberry, Apple, and Orange Marmalade sauce down the center of the turkey slices.

3. Starting on one side, carefully roll up the tortilla; secure with wooden picks. Repeat with the remaining tortillas and ingredients.

4. Serve with additional Cranberry, Apple, and Orange Marmalade sauce.  Refrigerate leftovers.

Thanksgiving Leftover Hand Pies

Monday, December 9, 2024

Prep Time: 20 minutes

Ingredients:

• ¾ cup of herb-seasoned stuffing

• ¾ cup Chopped cooked turkey or chicken

• ½ cup Cranberry, Apple, Orange Marmalade

• 2 tablespoons turkey gravy

• 1/3 cup Chopped cooked green beans and chopped cooked carrots or any leftover vegetables

• 2 tablespoons All-purpose flour

• Packaged puff pastry

• 1 Egg

• 1 tablespoon Water

Directions:

1. Heat the oven to 400°F. In a medium bowl, stir the stuffing, turkey, ¼ cup of Cranberry, Apple, Orange Marmalade, gravy, and vegetables.

2. Sprinkle the flour on the work surface.  Unfold 1 pastry sheet on the work surface and lightly roll to remove the fold marks.  Cut the pastry sheet into 3 (about 3-inch wide) strips.  Cut each strip crosswise into 3 (about 3-inch) squares.  Repeat this with the remaining pastry sheet, making 18 pastry squares.

3. Beat the egg and water in a small bowl with a fork.  Brush the edges of 9 pastry squares with the egg wash and spoon about 1 teaspoon of the remaining Cranberry, Apple, and Orange Marmalade in the center of each.  Top each with about 2 tablespoons of stuffing mixture.  Top with the remaining pastry squares, stretching slightly to cover the filling, and crimp the edges of the top and bottom pastries together with a fork to seal.  Place the filled pastries onto a baking sheet.  Using a sharp knife, make 3 small cuts on the top of each pastry to vent.  Brush with the egg wash.

4. Bake for 20 minutes or until the pastries are golden brown.  Serve with additional gravy or Cranberry, Apple, and Orange Marmalade, warmed, for dipping.

Chocolate Espresso Cheesecake with Cranberry Topping

Sunday, December 1, 2024

Prep Time: 20 minutes, Cooking Time: 1 hour 5 minutes, Serving Size: 1 cheesecake (12 servings)

Ingredients:

Crust

• 9-ounce package chocolate wafer cookies

• 1/3 cup Butter or margarine

Filling

• 2 tablespoons Instant espresso powder or instant coffee granules

• 1 tablespoon Hot water

• Four 8-ounce packages cream cheese

• 1 1/3 cups Sugar

• 1 tablespoon Flour

• 1 ½ teaspoons Cinnamon

• ¼ cup Whipping cream

• 4 Eggs

Topping

• 14-oz Cranberry Apple Orange Marmalade

• 1 tablespoon Cornstarch

• 3/4 cup Whipping cream

• 2 tablespoons Powdered sugar

• ½ teaspoon Vanilla extract

• 2 tablespoons Coarsely grated semi-sweet chocolate

Steps:

1. Preheat oven to 350ºF.

2. TO MAKE CRUST:  Combine cookie crumbs and butter in a medium mixing bowl.  Place mixture in a 9-inch springform pan.  Press crumbs on bottom and 2 inches up sides of pan.  Set aside.

3. TO MAKE FILLING:  Dissolve espresso powder in hot water; set aside.  Using an electric mixer, beat cream cheese, sugar and flour together in a large mixing bowl until well blended and smooth.  Add the espresso, cinnamon and whipping cream; mix well.  Add eggs, one at a time, beating just until combined; scrape bowl occasionally.  Pour into crust.

4. Bake 1 hour or until the top appears set.  Cool 1 hour at room temperature.  Refrigerate until chilled.

5. TO MAKE TOPPING:  Combine cranberry sauce and cornstarch in a small saucepan.  Bring to a boil and cook for 1 minute, stirring constantly.  Cover and refrigerate until chilled.

6. Using an electric mixer, beat whipping cream in a medium mixing bowl until soft peaks form.  Add powdered sugar and vanilla; beat until stiff peaks form.  Spread over top of cheesecake.  Spoon cranberry sauce mixture over whipped cream, spreading to within 1 inch of edges.  Sprinkle chocolate on whipped cream border.  Makes 1 cheesecake (12 servings).

Turkey Salad with Cranberry Feta Cheese Dressing

Saturday, November 23, 2024

Prep Time: 10 minutes, Serving Size: 4 salads

Ingredients:

• 1 head Red leaf lettuce

• 12-16 Slices cooked turkey

• ½ cup Dried Cranberries

• ½ cup Chopped pecans

• 1 cup Cranberry Apple Orange Marmalade

• 2 tablespoons Vinegar

• 1 cup Crumbled feta cheese

• ½ cup Oil

Directions:

1. Line 4 salad plates with lettuce. Arrange 3 or 4 slices of turkey on plates. Sprinkle with 2 tablespoons each of dried cranberries and pecans. Set aside.

2. Put Cranberry Apple Orange Marmalade, vinegar, and half of the feta cheese in a blender. Blend for a few seconds at high speed. Remove the cap in the center of the blender lid; place the lid back on the blender. With the blender running, SLOWLY add oil through the hole in the lid. Stir in the remaining feta cheese.

3. Serve salad with dressing drizzled on top or the side in individual ramekins.

Cranberry Pumpkin Cheesecake

Friday, November 15, 2024

Prep Time: 15 minutes, Cooking Time: 2 hours, 12 servings

Ingredients:

• 2 cups Gingersnap cookie crumbs

• 4 tablespoons Butter or margarine

• 3 8-ounce packages of Cream cheese

• 1 tablespoon Flour

• 2 Eggs

• 14-oz Pumpkin Butter

• 14-oz Cranberry Apple Orange Marmalade 

Steps:

1. Combine gingersnap crumbs and butter or margarine in a medium mixing bowl. Place the mixture in a 10-inch springform pan.  Press crumbs evenly over the bottom and 2 inches up the sides of the pan; set aside.

2. Preheat oven to 350ºF.

3. Using an electric mixer, beat cream cheese and flour in a large mixing bowl until smooth.   Add eggs and Pumpkin Butter; mix well.   Pour into crust.

4. Place the pan on a cookie sheet and bake for 1 hour. Turn off the oven and let the cheesecake remain in the oven for 1 hour longer. Remove from the oven and cool completely on a wire rack. Cover and refrigerate for at least 6 hours.   

5. Carefully remove the sides of the pan from the cheesecake.  Top with Cranberry Apple Orange Marmalade. 

Pumpkin Mocktail

Thursday, November 7, 2024

This creamy, orange mocktail, with a blend of pumpkin and spices, is perfect for a pumpkin-themed party.

Ingredients:

• 1 cup Spiked & Spiced Pumpkin Apple Butter

• 1 cup orange juice

• 1 cup vanilla almond milk

• Whipped cream

• Cinnamon sticks

Instructions:

1. Combine the Spiked & Spiced Pumpkin Apple Butter, orange juice, and vanilla almond milk in a blender.

2. Blend until smooth.

3. Pour into glasses and top with whipped cream.

4. Garnish with cinnamon sticks and serve immediately.

Cranberry Balsamic Ribeye Roast

Wednesday, October 30, 2024

Total Time: 2 hours, Prep Time: 15 minutes, Cooking Time: 1 hour 45 minutes, Servings: 6-8 servings

Ingredients:

• 1 (3-4 lb) ribeye roast

• 1 cup Cranberry, Orange, and Apple Marmalade

• 1/4 cup balsamic vinegar

• 3 tablespoons olive oil

• 4 cloves garlic, minced

• 1 tablespoon fresh rosemary, chopped

• 1 tablespoon fresh thyme, chopped

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 cup beef broth (optional for basting)

Directions:

1. Preheat your oven to 450°F (230°C).  Combine the Cranberry, Orange, and Apple Marmalade, balsamic vinegar, olive oil, minced garlic, rosemary, thyme, salt, and pepper in a small bowl.  Stir until well mixed.

2. Place the ribeye roast in a roasting pan, and generously coat it with the cranberry balsamic mixture, rubbing it all over the surface of the meat.

3. Roast the ribeye at 450°F for 15 minutes to sear the outside.  Reduce the oven temperature to 350°F (175°C) and continue cooking for 1 1/2 to 2 hours, or until the roast reaches your desired level of doneness (medium-rare is 130°F, medium is 140°F).

4. While roasting, occasionally baste the ribeye with any pan drippings, or use beef broth if more liquid is needed.

5. Once done, remove the roast from the oven and let it rest for 10-15 minutes before slicing.  Serve with additional cranberry balsamic glaze.

Pumpkin Pancakes with Maple Syrup and Nutmeg Whipped Cream

Tuesday, October 22, 2024

4 servings (12 pancakes)

The fragrance of warm spices fills the room when you make these creamy fall-inspired pancakes. A dollop of nutmeg whipped cream and a drizzle of maple syrup complete the dish.

Ingredients:

• 2 1/2 cups all-purpose flour

• 1 tablespoon baking powder 

• 2 cups milk

• 3 large eggs

• 12-ounce jar of Pumpkin Butter or Spiked and Spiced Pumpkin Apple Butter

• 1 cup heavy cream, chilled

• 1/2 teaspoon freshly grated nutmeg

• 2 tablespoons toasted pumpkin seeds 

• Maple syrup for serving

Directions:

1. Preheat the oven to 200°F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm.

2. Whisk the milk, eggs, and Pumpkin Butter together in a bowl. Add the milk mixture to the flour and stir until the ingredients are just incorporated and the batter is thick (it's okay if there are some lumps). Let the batter rest for 5 minutes. 

3. Meanwhile, whip the heavy cream and nutmeg until stiff peaks form. Cover the bowl with plastic wrap and refrigerate until ready to use.

4. Heat a large nonstick skillet over medium heat. Ladle a heaping 1/2 cup of the batter into the skillet, spreading it into a 6-inch round. Cook, until pancakes are golden on the bottom and bubbly on top, about 1 minute 30 seconds. Flip the pancakes and cook until the second side is golden brown and the pancake is cooked through, about 1 minute 30 seconds more. The first few pancakes may seem sticky and hard to flip, but the pancakes will become easier to flip as you cook more of them.

5. Transfer the pancake to the baking sheet in the oven, tucking it between the two kitchen towels. Repeat with the remaining batter to make more pancakes. 

6. Place 3 pancakes on each plate and garnish with nutmeg whipped cream and pumpkin seeds. Serve with maple syrup.

Note: When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

CELERIAC & BUTTERNUT SQUASH SOUP WITH APPLE CHUTNEY & SOURDOUGH CROUTON

Monday, October 14, 2024

Recipe Serves 4-6 

INGREDIENTS:

• 1 large butternut squash, peeled and chopped into cubes

• 1 celeriac, peeled and chopped into cubes

• 3 large carrots, peeled and roughly chopped

• 1 large onion, finely diced

• 2 tbsp. fresh parsley, finely chopped

• 1 - 1.5 litres chicken or vegetable stock

• 3 tbsp. Apple Chutney

• a knob of butter

• 1 tbsp. coconut or light olive oil

• salt & pepper to taste

• 1 tsp cumin powder

• 1 tsp ground coriander

• 2 slices sourdough bread

Directions:

1. Heat the coconut oil in a large heavy-bottomed pan on high heat.

2. Add the chopped butternut squash, celeriac, and carrots. Cook for around 5 minutes until the vegetables are lightly caramelized. Set aside.

3. Add a little more oil to the pan, add the coriander powder, cumin powder, and the chopped onions. Cook on low heat until the onions are softened and translucent.

4. Add the butternut squash, celeriac, and carrots back to the pan and stir to mix.  Add the liquid stock and bring to the boil.

5. Add 2 tablespoons of Apple Chutney.  Simmer for a further 30 minutes.

6. Blend with a stick blender until a creamy consistency.

7. Add the chopped parsley and stir through the soup.

8. To make the croutons, slice the sourdough bread into squares. Butter both sides.

9. Bring a non-stick pan up to high heat and fry the croutons for a minute on each side

10. To serve, add a teaspoon of Apple Chutney to each crouton and ‘float’ in the center of the bowl of soup.

MELON, FIG, & PARMA HAM SALAD WITH AN EGGPLANT & BASIL DRESSING

Sunday, October 6, 2024

Recipe Serves 4-6

INGREDIENTS:

For salad:

• 90 g Parma ham

• 6 fresh figs - quartered

• ½ ripe cantaloupe - cut into cubes or chunks

• 75 g walnuts, roughly chopped

• 100 g lettuce leaves

For dressing:

• 6 basil leaves, roughly chopped

• 3 tbsp light olive oil

• 2 tbsp red wine vinegar

• 1 tbsp Eggplant Cinnamon Jam

Directions:

Add all the dressing ingredients to a small bowl, whisk thoroughly, then season with salt and pepper to taste. Arrange the melon, figs, and lettuce leaves on a serving platter. Take each strip of Parma ham and roll it loosely into a ‘rose’, tucking in the ham amongst the fruit. Scatter the walnuts over the salad and finish the dish by drizzling over the Eggplant Cinnamon Jam dressing. Serve immediately.

STICKY SHRIMP SKEWERS WITH MAI TAI PRESERVES

Saturday, September 28, 2024

Recipe Serves 2

INGREDIENTS:

• 165g raw king prawns

• 3 tbsp Mai Tai Preserves

• 1 tbsp sesame oil

• juice of one lime

Directions:

1. Combine the Mai Tai Preserves, sesame oil, and lime juice in a bowl.

2. Add the shrimp, stirring well to ensure they are well coated.

3. Leave to marinade for at least half an hour

4. Skewer the shrimp—around 4 per skewer stick

5. Grill or BBQ for 2 minutes on each side, basting halfway through with any leftover marinade 

6. Serve with a green salad and a fresh salsa 

CHICORY, APPLE, & STILTON SALAD WITH EGGPLANT CINNAMON JAM

Friday, September 20, 2024

Recipe Serves: 1 as a main dish or 2 as a side or starter

INGREDIENTS:

• 3 heads of red and white chicory, washed

• 2 apples, finely sliced

• 2 tablespoons of hazelnuts, roughly chopped and toasted

• 100g Stilton of other blue cheese, crumbled

For the dressing:

• 3 tbsp. Eggplant Cinnamon Jam

• 2 tbsp. Balsamic vinegar

• 6 tbsp. light olive oil

Directions:

1. In a shallow bowl, combine the chicory leaves, and apple slices.

2. Sprinkle the chopped hazelnuts & Stilton over the chicory and apples.

3. Drizzle the dressing over the salad and serve immediately.

VENISON RAGU

Thursday, September 12, 2024

Recipe Serves 6-8

INGREDIENTS:

• 1 kg boneless venison haunch or shoulder, cut into chunks

• 6 tbsp extra-virgin olive oil

• 175 g pancetta, roughly chopped

• 1 large carrot, peeled & chopped

• 1 celery stick, finely chopped

• 1 onion, chopped

• 2 garlic cloves, crushed

• 2 bay leaves, a sprig of thyme, a sprig of rosemary tied with string

• 1 tsp cumin

• ½ tsp cinnamon

• 3 tbsp tomato purée

• 250 ml red wine

• 500 ml beef stock

• 6 oz of Cranberry Marmalade

• plain flour, salt & pepper

• handful of chopped parsley to garnish

• pappardelle or tagliatelle pasta to serve

Directions:

1. Add a few tbsps plain flour to a shallow dish and season with salt and pepper.

2. Coat the venison pieces in the seasoned flour, and set aside.

3. Heat olive oil in a heavy casserole pan and fry the pieces of meat in batches - allowing the meat to caramelize.

4. Next, fry the pancetta and set aside.

5. Deglaze the pan with a splash of red wine and set the liquid aside.

6. Add more olive oil to the pan (medium heat) and add the onions. Soften until translucent.

7. Then add the celery the carrots and allow to sweat a little.

8. Add the dried spices.

9. The tomatoes and tomato purée, and then the pieces of cooked venison.

10. Combine all together before adding the Cranberry Marmalade, red wine, stock, and the bouquet of herbs and stir again. Bring up to the boil.

11. Cook with the lid on for a minimum of 4 hours and simmer until meat is tender and falls apart. Add a little more stock or wine if required. Remove the lid for the last 30 minutes to allow the sauce to thicken.

12. Serve with al dente pappardelle or tagliatelle pasta, and a sprinkling of fresh parsley.

SMOKEY MIXED VEGGIE FAJITAS

Wednesday, September 4, 2024

Recipe Serves 3-4

INGREDIENTS:

• 4 Mixed Peppers, sliced

• 2 Onions, sliced

• 200 g Mushrooms, sliced in half

• 2 or 3 Cloves of Garlic, finely chopped

• 2 tbsp Olive Oil

• 1 tsp Cumin

• 1 tsp Smoked Paprika

• 1 tsp Chilli Powder

• Salt to season (optional)

• 3-4 tbsp Raspberry Chipotle Jam

• 2 tbsp fresh cilantro, roughly chopped

• 8 Corn Tortillas

• To Garnish: Grated Cheese

Directions:

1. Heat the olive oil on medium-high heat in a large frying pan before adding the garlic, onions, and sliced vegetables. 

2. Next add the spices (cumin, smoked paprika, and chili powder), and then the Raspberry Chipotle Jam. Stir well to combine, then add the cilantro and stir-fry until the vegetables are cooked. 

3. Remove the pan from the heat and divide into the warmed tortilla wraps. Top with your favorite garnishes, wrap, and enjoy!

APPLE AND RHUBARB CRUMBLE

Tuesday, August 27, 2024

Recipe Serves 6

INGREDIENTS:

• 1k g tangy eating apples e.g. Braeburn, peeled, cored, and thickly sliced

• 400 g Rhubarb, cleaned, chopped into 2.25-inch lengths

• 140 g Butter, softened

• 140 g Demerara Sugar

• 225 g Plain Flour

• 140 g Caster Sugar

• 4 tbsp Water

• 1 tsp Ground Ginger

• 6 tbsp Bushel of Apples Jelly (or more if you wish!)

Directions:

1. Preheat the oven to 375°F / 320°F fan.  Place the cut rhubarb on a baking tray, sprinkle with water and 2 tbsp caster sugar, then place the tray in the oven and roast for 10 minutes.  Remove from the oven and allow to cool. 

2. While the rhubarb is roasting, rub the flour, butter, and demerara sugar in a large bowl to create the crumble topping and then set aside.

3. In a large, oven-proof dish, add the sliced apples, sprinkle over 4 tbsp caster sugar, and then add several dollops of Bushel of Apples Jelly. 

4. Next, add the roasted rhubarb, a few more spoonfuls of the Bushel of Apples Jelly, and the remaining caster sugar before sprinkling the ground ginger over the top. 

5. Evenly cover with the crumble topping and place in the oven to bake for 35 - 45 minutes, or until the crumble topping is golden brown and you can see the fruit bubbling.

No-Bake Cheesecake with Strawberry Kiwi Preserves

Monday, August 19, 2024

Recipe Serves 6 

INGREDIENTS:

• 250 g Digestive Biscuits

• 100 g Butter, melted

• 1 tsp Vanilla Extract

• 600 g Cream Cheese

• 100 g Icing Sugar, sifted

• 280 ml Double Cream

• Strawberry Kiwi Preserves

Directions:

1. Blitz the biscuits in a food processor (or crush them in a bag using a rolling pin) before transferring them to a large bowl and combining them with the melted butter. 

2. Evenly distribute the biscuit mix into the base of 4 - 6 mason jars. Once the biscuit mix has been pressed down well, add a layer of Strawberry Kiwi Preserves on top. 

3. In a separate bowl, combine the cream cheese, icing sugar, vanilla extract, and double cream with an electric whisk. Once the mixture is smooth, stir through 3 tbsp of Strawberry Kiwi Preserves with a spoon. 

4. Finish by filling the mason jars with the strawberry cream cheese mixture. Pop the jars into the fridge to set for a minimum of 3 hours. Garnish with fresh strawberries.

ZESTY ORANGE CURD DRIZZLE CAKE

Sunday, August 11, 2024

Recipe Serves 6-8

INGREDIENTS:

For the cakes:

• 200 g self-rising flour, sifted

• 200 g salted butter, room temperature

• 180 g golden caster sugar

• 1 tsp baking powder

• 4 free-range eggs

• zest of 2 oranges

For the drizzle:

• 100 g white sugar cubes

• zest 1 oranges

• 60 ml orange juice

For the filling:

• 150 ml crème fraîche, beaten into soft peaks

• 12 oz Orange Cinnamon Marmalade

To decorate:

• Whole blanched almonds

Directions:

1. Beat the butter and sugar with an electric whisk until soft and fluffy. 

2. Add the eggs and orange zest and mix these in before adding baking powder and flour.  Mix until combined.  

3. Divide the cake batter into two lined cake tins, then bake in a preheated oven (375F / 320F fan) for 20-25 minutes, until both are golden and cooked through, testing the center of the cake with a skewer. 

4. Once cooked, leave to cool completely on a wire rack. 

5. Once cool, spread the crème fraîche over the bottom cake.  Then spread the Orange Cinnamon Marmalade over the inside of the top layer of the cake, before sandwiching the two together. 

6. To make the drizzle, add the orange juice to a bowl before adding the sugar cubes. Crush with the back of a fork, keeping some grainy texture. Pour the orange syrup over the cake, then arrange the whole blanched almonds around the edge of the cake.

THAI GREEN CURRY WITH JASMINE RICE

Saturday, August 3, 2024

Recipe Serves 4-6

INGREDIENTS:

For the curry paste

• 2 Kaffir lime leaves, finely chopped

• 1 red chilli

• 2 lemongrass stalks finely chopped

• 5cm chunk of ginger

• handful of cilantro stems

• 2 tbsp muscovado sugar

• 3 tbsp tamarind purée

• 4 Thai basil leaves

For the curry

• 3 tsp vegetable oil

• 400 ml can of coconut milk

• 3 tbsp Savory and Spicy Mango Conserve, and more to serve

• 8 skin-on chicken thighs

• zest and juice 2 limes

• 100 g fine green beans, topped and tailed, chopped into 3 cm chunks

• 1 large mango, peeled and cut into 3 cm chunks

• 4 Kaffir lime leaves

• 5 Thai basil leaves

• Jasmine rice to serve

• handful of cilantro leaves, roughly chopped

Directions: 

1. Blend the chopped lime leaves with the rest of the curry paste ingredients in a food processor.

2. Heat 1 tbsp oil in a large non-stick pan, and brown the chicken thighs, starting with the skin side down. Remove from the heat and set aside.

3. Heat 2 tbsp oil in a large saucepan, add the curry paste and cook on medium heat for 2-3 mins. Pour in the coconut milk and bring to a simmer. Add the browned chicken, lime zest, and juice. Add the Savory and Spicy Mango Conserve and stir to combine. Season to taste and cover. Gently simmer for 30 minutes until the chicken is tender.

4. Remove the lid and cook for a further 5 minutes. Add the green beans, mangoes, whole lime, and Thai basil leaves. Add the cilantro leaves just before serving with hot Jasmine rice and a spoonful of the Savory and Spicy Mango Conserve. Finish with a sprinkling of fresh cilantro.

MAC & CHEESE WITH A DOLLOP OF CURRIED TOMATO MARMALADE

Friday, July 26, 2024

Recipe Serves 6

INGREDIENTS:

• 250g short cut macaroni (dried weight) cooked to preference, drained, and set aside

• 40 g salted butter

• 3 tbsp plain flour

• 150 ml semi-skimmed milk

• 3 or 4 small tomatoes sliced

• salt and black pepper to season

• 1 tsb Ground Spicy Mustard

• 6 oz of Curried Tomato Marmalade

• 300 g mature Cheddar, grated

• 1 ball mozzarella, torn into strips

• 75  g Parmesan cheese, grated

For the topping

• 50g fresh breadcrumbs

• 100 g mature Cheddar, grated

• 40 g Parmesan cheese grated

• salt and pepper to season 

Directions: 

1. To make the topping, simply mix all the ingredients in a large mixing bowl and set aside.

2. In a large non-stick pan on medium heat, place the butter and flour and whisk quickly and continuously to make a smooth paste for the roux.

3. Add the milk little by little, continuing to stir to stop lumps from forming. Bring the heat up to high and allow the sauce to thicken whilst continuing to whisk for a further 4 minutes.

4. Add the mustard, grated Cheddar, and Parmesan and mix until incorporated with the sauce. Season with salt and black pepper to taste.

5. Transfer the cooked pasta to the saucepan and stir well to coat thoroughly.

6. Transfer the cheesy pasta to an ovenproof dish, pouring over any remaining sauce.

7. Add dollops of the Curried Tomato Marmalade and then scatter the torn pieces of mozzarella over the top of that.

8. Scatter the breadcrumb topping over the top of the dish before arranging the slices of tomato.

9. Transfer to a preheated oven at 375F (340F fan) for 20 - 25 minutes until the top is golden brown and you can see the cheese sauce bubbling.

10. Serve with an extra dollop of Curried Tomato Marmalade.

WARMING PUMPKIN SOUP

Thursday, July 18, 2024

Recipe Serves 6-8 

INGREDIENTS:

• 2 tbsp olive oil

• 2 onions, finely chopped

• 1 kg pumpkins or seasonal squash (weight after peeling and deseeding), cut into 5 cm chunks

• 1 L vegetable stock

• 150 ml double cream

• 1 tsp ground coriander

• 1 tsp chilli flakes

• 1 tsp ground cumin

• 3 tbsp Apple Hot Pepper Jelly

• salt & pepper to season

Directions: 

1. Heat the olive oil in a large non-stick stock pot or soup pot on medium-high heat on the stove.

2. Add the chopped onions, cumin, chilli flakes, and ground coriander and sweat the onions for a few minutes until translucent.

3. Add the chopped pumpkin and allow to cook for 4 - 5 minutes.

4. Add the Apple Hot Pepper Jelly and stir in well to mix.

5. Add the vegetable stock and bring it up to a boil, before reducing to a simmer and cooking for a further 15 minutes.

6. Test that the pumpkin pieces are tender before blitzing the soup with a stick blender until a smooth consistency (alternatively, you can transfer to a blender and work in batches).

7. Before serving, stir in the cream and season with salt and pepper to taste.

8. Garnish at the table with chilli flakes and a little extra cream.

LAYERED GRANOLA WITH GREEK YOGHURT AND TUTTI FRUTTI BRAMBLE JAM

Wednesday, July 10, 2024

Recipe Serves 2

INGREDIENTS:

• 100g granola

• 250ml natural Greek yoghurt

• 4 tbsp. Tutti Frutti Bramble Jam

• fresh blackberries

Directions: 

1. Layer the natural yoghurt, granola, and Tutti Frutti Bramble Jam in a glass, jar, or shallow bowl.

2. Finish with a sprinkle of granola, a teaspoon of Tutti Frutti Bramble Jam, and fresh blackberries

SPICY CHORIZO & ASPARAGUS BREAKFAST HASH

Tuesday, July 2, 2024

Recipe Serves 4-6

INGREDIENTS:

• 4 tbsp olive oil

• 225g good quality whole chorizo, roughly chopped

• 250g asparagus tips

• 1 large onion, chopped

• 500g leftover roast or boiled potatoes, roughly chopped

• handful flat-leaf parsley, chopped

• 6 oz Curried Tomato Marmalade

• salt & pepper to season

Directions: 

Heat 2 tbsp olive oil in a non-stick pan on medium heat. Add the onion and fry for 5 minutes until translucent. Add the chopped chorizo and fry for 5 minutes until the chorizo is softly cooked. Add 3 or 4 tbsp of the Curried Tomato Marmalade and the potatoes and toss well to coat together. Season with salt and pepper to taste and cook on medium-high heat for a further 5 minutes. Toss the asparagus in a little olive oil, and season with salt and pepper. Fry in a ribbed skillet pan on medium-high heat for 5 minutes, until slightly blackened and just cooked. Transfer the potato and chorizo mix, and combine with asparagus into a large ovenproof dish. Cook in a preheated oven (400F / 350F fan) for 10 minutes. Sprinkle generously with parsley before serving with an extra dollop of the Curried Tomato Marmalade.

ORANGE MARMALADE MARTINI

 Monday, June 24, 2024

Recipe Serves 2

INGREDIENTS:

• 100ml London Dry gin

• 30ml Cointreau

• 30ml fresh lemon juice

• 2 tbsp. Orange Whiskey Marmalade

Directions: 

1. Add all ingredients to a Boston cocktail shaker.

2. Shake with ice for 30 seconds.

3. Strain into martini glasses to serve.

4. Serve with warmed croissants for an indulgent breakfast.

TOAD IN THE HOLE WITH SWEET ONION GRAVY

Sunday, June 16, 2024

Recipe Serves 6-8

INGREDIENTS:

For the batter:

• 225g plain flour

• 3 free-range eggs

• 300ml/10fl oz milk

• 5 tbsp olive oil

• 8 - 10 best-quality pork sausages

• 6 oz Sweet and Spicy Double Onion Marmalade

• salt and black pepper

For the onion gravy:

• 1 tbsp olive oil

• 2 onions, finely sliced

• ½ tsp grainy mustard

• 4 tbsp Sweet and Spicy Double Onion Marmalade

• 500ml beef or chicken stock

• 1 tsp corn flour

Directions: 

1. Sieve flour into a bowl and season with salt and pepper.

2. Make a well in the middle and break in the eggs. Whisk the eggs slowly into the flour.

3. Once combined, simultaneously pour in the milk and whisk until you have a smooth batter – the consistency of double cream. If it looks too thick, add a little water. Season with salt and pepper, then cover and allow to rest in the fridge for one hour.

4. Preheat the oven to 400F / 350F Fan.

5. Brown and part-cook the sausages in a little oil in a non-stick pan on the stove.

6. Add 3 tablespoons of olive oil into a large oven-proof dish or roasting tin and place into the preheated oven for 5 minutes.

7. Carefully remove the roasting tin from the oven, and evenly place the part-cooked sausages. Finish by pouring the batter mixture over the sausages.

8. Cook in the oven for 10 minutes. Remove and add several spoonfuls of Sweet and Spicy Double Onion Marmalade across the part-cooked batter.

9. Meanwhile, you can make the gravy. Heat a frying pan over a low heat. Add 2 tablespoons of oil, onions and a pinch of salt. Cook gently for 15–20 minutes until soft and golden brown.

10. Stir in 4 tbsp of Sweet and Spicy Double Onion Marmalade, mustard, and a pinch of pepper, and then add the stock. Bring the mixture to a boil, reduce to a simmer for 10–15 minutes, or until the volume of liquid has reduced by half. Taste and adjust the seasoning and thicken with a little corn flour if needed.

11. Return to the oven and cook for a further 20–25 minutes, or until the batter has risen and is golden brown all over.

12. Serve with the sweet onion gravy and your favorite vegetables.

ORANGE MARMALADE AND ENGLISH MUSTARD GLAZED SALMON FILLET

Saturday, June 8, 2024

Recipe Serves 2

INGREDIENTS:

• 2 boneless salmon fillets, skin on

• 200g broccolini

• 4 tbsp. Orange Cinnamon Marmalade

• 1 tbsp. traditional English mustard

• baby new potatoes (approx 5 per person)

• 4 tbsp. light olive oil

• 1 tbsp. butter

• 2 tbsp. almond flakes, toasted

Directions: 

1. Place the salmon fillets on a flat plate.

2. In a cup, combine and stir together the Orange Cinnamon Marmalade, traditional English mustard, and 2 tbsp. of olive oil.

3. Spoon the Orange Cinnamon Marmalade mixture over the salmon fillets so that the mixture coats the fish completely. Cover and allow to marinade for 30 minutes in the fridge.

4. Cook the potatoes, according to preference. Drain and set aside.

5. Steam or boil the broccolini for approx. 3 minutes. Drain and set aside.

6. In a non-stick pan, heat 2 tbsp. olive oil and 1 tbsp. butter to a high heat. Add the salmon fillets, skin side down. Sear and cook for 2 minutes on each side, adding the remaining marinade min to the cooking pan.

7. Once cooked, transfer the salmon fillets to your serving plates. Drizzle over the remaining cooking sauce. Serve with buttered new potatoes, and broccolini sprinkled with the toasted almond flakes.

CREPES WITH RASPBERRY PRESERVES AND WARM WHITE CHOCOLATE SAUCE

Friday, May 31, 2024

Recipe Serves 4

Ingredients: 

• 1 large cup self-rising flour, sifted

• 1 large cup milk

• 1 large free-range egg

• 1 tsp salt

• light olive oil for frying

• 4 tbsp. Raspberry Chipotle Preserves

For Chocolate Sauce:

• 200g white chocolate, broken into pieces

• 100ml single cream

 Directions: 

1. Carefully crack the egg into a bowl.

2. Add the flour, and then the milk, and the salt.

3. Whisk with a balloon whisk until a smooth batter. Set Aside.

4. Place a glass bowl over a simmering pan of water to create a bain-marie, Place the chocolate pieces in the bowl and slowly melt, combining with a silicone spatula.

5. Add the cream to the melted chocolate and slowly combine. Transfer to a heat-proof pouring jug.

6. Heat the oil in a non-stick frying pan on high heat, then bring it down to medium heat once the base of the pan is coated.

7. Make the crepes one at a time, and set them aside on a plate.

8. Warm through the Raspberry Chipotle Preserves in a non-stick pan.

9. To serve, drizzle the Raspberry Chipotle Preserves, and white chocolate sauce over the crepes.

FRUIT SALAD WITH ORANGE MARMALADE DRIZZLE

Thursday, May 23, 2024

Recipe Serves 4

INGREDIENTS:

• A selection of seasonal fruit, chopped, peeled and prepared

• 4 tbsp. Orange Cinnamon Marmalade

• 100mls freshly squeezed orange juice

• 4 mint leaves, finely chopped

Directions: 

1. Prepare the fruit and combine it in a large serving bowl

2. Combine and stir the ingredients for the drizzle dressing in a mug.

3. Pour over the fruit salad and serve.

Mini Sweet Chili, Onion & Cilantro Sausage Rolls

Wednesday, May 15, 2024

Recipe Serves 10

INGREDIENTS:

• 400g best-quality sausage meat

• ½ carrot, peeled and grated

• 2 tbsp cilantro, chopped

• 1 large egg, beaten

• 1 tbsp Sweet and Spicy Double Onion Marmalade

• 1 tbsp Habanero Jelly

• ½ tsp chilli flakes

• 450g ready-rolled puff pastry

• a little flour for dusting

Directions: 

1. In a large mixing bowl, combine the sausage meat, carrot, chopped cilantro, chili flakes, Sweet and Spicy Double Onion Marmalade, and Habanero Jelly until combined. If the mixture feels a little loose, add a spoonful of flour.

2. Work in two batches, diving the pastry. Roll the puff pastry out onto a floured surface into a rectangular shape. Cut this down the center, and add a long layer of sausage mix down the middle of each rectangle.

3. Fold the pastry over, wrapping the sausage meat, and press the sides of the pastry rectangle together. Slice cross-ways to make approx. 8 to 10 pieces from each length. Then lightly score the top of each mini sausage roll before brushing the top with the egg yolk. Repeat the process until the mixture and pastry are used up.

4. Place the mini sausage rolls on a baking sheet, and bake in a pre-heated oven at 400F (350F fan) for 20 minutes, until the tops are golden, and the meat is cooked through.

5. Serve with the Sweet and Spicy Double Onion Marmalade as a dipping sauce.

Tip: Any leftover sausage meat can be frozen to use another time.

SOURDOUGH SWISS CHEESE MELT AND CRANBERRY MARMALADE

Tuesday, May 7, 2024

Recipe Serves 1

INGREDIENTS:

• 2 pieces of pre-sliced sourdough bread

• 70g Gruyere or other Swiss-style cheese, grated

• Cranberry Marmalade

• Butter

Directions: 

1. Butter each of the two slices of bread on one side.

2. Spread a generous dollop of Cranberry Marmalade to the inside of one slice.

3. Heat a griddle pan to high heat.

4. Add the cheese and assemble the sandwich with the butter facing out on both sides.

5. Add to the pan and cook on high heat for 1 minute on each side.

6. Turn the heat down to medium level and toast each side evenly until the cheese melts.

7. Serve with a leafy green salad.

ZUCCHINI, ASPARAGUS, AND GOAT CHEESE GALETTE WITH PEACH CHUTNEY

Monday, April 29, 2024

Recipe Serves 4

INGREDIENTS:

• 350g zucchini, sliced into ½ cm rounds

• 125g asparagus, trimmed

• 100g goat cheese

• 1 egg yolk

• 320g pack puff pastry

• 4 tbsp Peach Chutney 

• 1 tbsp olive oil

• mint leaves to garnish, roughly chopped

• salt and pepper to season

• flour for dusting

Directions: 

1. Heat the oven to 400F / 350F Fan.

2. Add the olive oil and the zucchini to a non-stick pan. Season with salt and pepper and sauté the zucchini until cooked through and golden in color. Place on kitchen roll and allow to cool and drain excess moisture.

3. Blanch the asparagus by boiling for 1-2 minutes before draining and plunging it into ice-cold water. Drain and set aside until ready to use.

4. Roll out the pastry on a lightly floured surface so it’s a little thinner, then cut out a 10-inch (approx) diameter circle, using an upturned mixing bowl as a guide. Transfer the pastry circle to a non-stick baking sheet.

5. Prick the pastry with a fork, leaving a 2cm border, and then place in the oven to blind bake for 8-10 minutes.

6. Remove from the oven and arrange the zucchini slices and asparagus across the galette. Crumble over the goat cheese and then add spoonfuls of Peach Chutney evenly over the top. Brush the edges with egg yolk.

7. Return to the oven and cook for a further 10-12 minutes, until the pastry is golden and the cheese has begun to melt.

8. Remove from the oven and serve immediately with a garnish of fresh mint leaves, and a side salad.

CRANBERRY AND CHERRY PUNCH

Sunday, April 21, 2024

Recipe Serves 4-6 

INGREDIENTS:

• 150ml vodka

• 200ml cranberry juice

• 200ml cherry juice

• soda water top-up

• 3 tsp Scotch Bonnet Cherry Preserves (room temperature)

• fresh mint and orange zest twists to garnish

• ice

Directions: 

1. Add the Scotch Bonnet Cherry Preserves, vodka, cherry juice, and cranberry juice into a large pitcher.

2. Stir well with a bar spoon to mix. Fill with a generous handful of ice cubes and top up with soda water.

3. Garnish with fresh mint leaves and fresh orange peel.

ASIAN-STYLE SHREDDED CHICKEN SALAD

Saturday, April 13, 2024

Recipe Serves 4-6

INGREDIENTS:

For the salad:

• 400 g cooked roast chicken - breast or thigh meat

• 2 red peppers, thinly sliced

• 1 cucumber, peeled and cut into small chunks

• 2 carrots - shaved into ribbons with a potato peeler

• 1/2 Savoy cabbage – finely shredded

• 4 spring onions - finely sliced lengthways

• 1 handful each of mint, basil, and coriander, roughly torn

• 200g roasted peanuts, roughly chopped

For the dressing:

• 3 tbsp Mayonnaise

• 3 tbsp Basil’s Grapefruit Marmalade

• 3 tbsp rice wine vinegar

• 2 tbsp sesame oil

• 2 tbsp fresh lime juice

• 1 tbsp chopped basil leaves

• 1 tsp chilli flakes

Directions: 

1. Add the dressing ingredients to a clean jam jar and shake well to combine, or whisk together in a small bowl. Taste and adjust the seasoning according to preference.

2. To assemble the salad, add all ingredients except for the herbs, crushed peanuts, and dressing to a large serving bowl. Toss together, then add the dressing and toss again to coat.

3. Scatter the herbs and peanuts over the salad to garnish, then serve immediately.

ZUCCHINI FRITTATAS

Friday, April 5, 2024

Recipe Serves 4-6

INGREDIENTS:

• 1 large or 2 small zucchinis

•  4 spring onions

•  2 tbsp rapeseed oil

•  1 crushed garlic clover

•  3 large eggs

•  Good pinch dill fronds

• 4 tbsp Greek yogurt

• Sweet and Spicy Double Onion Marmalade

Directions: 

1. Heat oven to 430°F/400°F fan/gas 7, then put an empty muffin tin inside. Coarsely grate 1 large or 2 small zucchini and slice 4 spring onions. Heat 2 tsp rapeseed oil in a frying pan and fry the spring onions for about 3 mins. Stir in 1 crushed garlic clove and the grated zucchini and cook for another 1 min, then set aside to cool.

2. Beat 3 large eggs, a good pinch of dill frond, and 4 tbsp Greek yogurt together in a jug, then season. Stir in the zucchini mixture. Take the muffin tin out of the oven and drop in eight muffin cases, divide the egg mixture between the cases adding a spoonful of Sweet and Spicy Double Onion Marmalade, and bake for 15-18 mins until set and golden. Serve hot or cold, with some Sweet and Spicy Double Onion Marmalade on the side.

SHAKSHUKA

Thursday, March 28, 2024

Recipe Serves 4

INGREDIENTS:

• 2 tbsp Curried Tomato Marmalade 

• 4 tbsp olive oil

• 1 onion, finely diced

• 2 red peppers, 1 green pepper, diced

• 4 garlic cloves, crushed

• 1 tsp sweet paprika

• 1 tsp smoked paprika

• 1 tsp cumin seeds

• ½ tsp chilli flakes

• 800g ripe tomatoes, rinsed and roughly chopped

• 1 tbsp sugar

• rind of ½ lemon

• 4 free-range eggs

• small bunch of fresh cilantro, roughly chopped

• rustic bread to serve

• salt & pepper to season

 Directions: 

1. Dry fry the paprika, smoked paprika, cumin seeds, and chili flakes for a minute or two in a small pan to release the flavors. Remove from the heat.

2. Heat the olive oil in a large flat-bottomed ovenproof skillet over medium heat and add the onion. Cook for 5 minutes until translucent, then add the peppers. Fry until both are soft, then stir in the garlic and spices and cook for a few minutes, stirring well. Pour in the chopped tomatoes, sugar, and lemon rind, then turn down the heat and simmer for 30 minutes.

3. Season with salt and pepper to taste. Add the Curried Tomato Marmalade. Spread the mixture evenly and then create 4 small holes for the eggs. Crack an egg into each and then transfer to a pre-heated oven (350F / 320F fan) for 10 minutes, or until the eggs are set. Sprinkle with the chopped cilantro before serving and serve with crusty bread.

Herbed New Potato Salad with Garlic Mayonnaise

Wednesday, March 20, 2024

Recipe Serves 4 

INGREDIENTS:

• 500g new potatoes, scrubbed and halved

• 2 tbsp crème fraîche

• 6 oz of mayonnaise

• 4 oz Garlic Jelly

• 1 red onion, finely chopped

• 1 tbsp lemon juice

• 2 tsp chilli flakes

• 4 spring onions, very finely sliced

• 2 tbsp chives, finely chopped

• 2 tbsp dill, finely chopped

• 2 tbsp tarragon, finely chopped

• 2 tbsp parsley, finely chopped

• salt and pepper, to taste

 Directions: 

1. Place the new potatoes in a pan of lightly salted boiling water. Bring back to the boil, then cover and simmer for 15 minutes or until tender.

2. Once cooked, drain and allow to cool completely.

3. In a bowl, mix the remaining ingredients and carefully stir in the potatoes.

4. Season to taste and fully mix through before serving.

CHEESE & TOMATO QUICHE WITH A LAYER OF SWEET & SPICY DOUBLE ONION MARMALADE

 Tuesday, March 12, 2024

Recipe Serves 6 

INGREDIENTS:

• 300g cherry tomatoes

• 1 tsp olive oil 

• 80g Parmesan or Pecorino, grated

• 2 large free-range eggs

• 1 cup of double cream

• 8 basil leaves, roughly torn

• salt and pepper to season

• 4 tsp Sweet and Spicy Double Onion Marmalade

Directions:  

1. Blind bake a shortcrust pastry shell in a 10-inch quiche dish or tin, and allow it to cool, or use a pre-made shell if you prefer. Place the cherry tomatoes in a roasting tin and drizzle with olive oil. Season with salt and pepper before placing the tray in a preheated oven (350F /320F fan) to roast for around 15 minutes, then allow to cool.

2. In a large bowl, beat the eggs with a fork and then gradually add the cream and stir to combine. Next add a handful of basil leaves and season with salt and pepper, before putting the mixture to one side. 

3. Spread the Sweet and Spicy Double Onion Marmalade generously over the base of the pie crust, sprinkle ½ of the grated cheese over the layer of Sweet and Spicy Double Onion Marmalade, and then pour over the egg mixture.

4. Next, evenly place the roasted cherry tomatoes and remaining cheese over the top before putting the tin in the oven to bake for 20 – 25 mins (400F / 350F fan) until golden brown and firmly set.

Best served alongside a fresh salad.

FETA & GARLIC ZUCCHINI MUFFINS

 Monday, March 4, 2024

Recipe Serves 12 Muffins

INGREDIENTS:

• 400g self-rising flour

• 2 tsp baking powder

• 1 tsp baking of soda

• 2 tsp ground cumin

• 2 large eggs

• 300ml buttermilk

• 200ml sunflower oil

• 2 small zucchinis (about 280g)

• 200g Feta, crumbled

• 4 oz of Garlic Jelly

• salt & black pepper

Directions:  

1. Heat the oven to 400F / 350F Fan.

2. Grate the zucchini into a mixing bowl, then season with 1 tbsp salt. Allow to sit for 30 minutes before transferring to a muslin cloth and squeezing out the excess liquid.

3. Grease a 12-hole muffin tin (or mini loaf tin, if you prefer).

4. Combine the flour, baking powder, baking soda, and cumin in a bowl—season with black pepper.

5. In a separate bowl, whisk together the eggs, buttermilk, and oil.

6. Pour the wet ingredients into the dry, and add the zucchini and two-thirds of the Feta. Stir to just combine, but don’t overmix.

7. Into the muffin tin, add a tablespoon of the zucchini mixture, then 2 teaspoons of Garlic Jelly. Top with more zucchini muffin mixture and finish with a piece of Feta. Repeat until the mixture is finished.

8. Bake for 22 minutes until golden brown and baked through.

9. Cool on a wire rack.

HOISIN AND BLACKBERRY PULLED PORK SLIDERS

 Sunday, February 25, 2024

Recipe Serves 24

INGREDIENTS: 

• 1.5kg boneless pork shoulder, excess fat trimmed.

• 100ml runny honey

• 100ml balsamic vinegar

• 6 oz of Blackberry Preserves

• 120ml hoisin sauce

• 175ml chicken stock

• 4 cloves garlic, finely chopped

• 1 tsp smoked paprika

• 1 large white onion, diced

• 2 tbsp olive oil

• salt and pepper to season

• coleslaw and slider buns to serve

Directions:  

1. Heat the oven to 320F / 285F Fan.

2. In a medium bowl, whisk together the honey, balsamic vinegar, Blackberry Preserves, hoisin sauce, chicken stock, garlic, onion, smoked paprika, salt, and pepper. Stir to combine.

3. Coat the pork shoulder with the olive oil and season with salt and pepper. Place the pork in a large wok or pot on medium-high heat and sear the meat on all sides.

4. Transfer the pork to an oven-proof dish and pour over the sauce.

5. Cover with tin foil and place in the oven. Cook for 30 minutes before reducing the heat down to 300F 265F / Fan and cook for a further 6 hours. Check the meat and baste with the juices every couple of hours.

6. Once the pork is fully tender, remove from the oven. Transfer the meat to a large dish and thoroughly shred the meat using two forks.

7. Remove excess oil and pass the cooking liquids through a sieve. Then add the cooking liquid back into the shredded pork until the desired level of moistness is reached.

8. The meat can be prepared in advance and reheated before serving, with a little tap water, or reserved cooking liquids.

9. Serve the pulled pork on slider buns with coleslaw.

BLUEBERRY TEA LOAF

 Saturday, February 17, 2024

Recipe Serves 6-8

INGREDIENTS:

• 200g caster sugar

• 200g butter, softened

• 1 tsp vanilla extract

• 3 large eggs

• 300g self-rising flour, sifted

• 150g fresh blueberries

• 1 or 2 tbsp milk if required

• 6 oz of Blueberry Preserves

• clotted cream to serve

 Directions: 

1. Add the sugar and butter to a large mixing bowl and cream with an electric hand mixer until pale and fluffy. Add the eggs and vanilla and mix well. Gradually add in the flour and mix until fully incorporated. If the mix is looking too thick, add a little milk if required.

2. Line a 2lb loaf tin with parchment liner, and then pour in half of the cake batter. Spoon a generous layer of Blueberry Preserves over the top before filling with the rest of the cake mixture.

3. Top the cake with the blueberries and then place in a preheated oven (350F / 320F fan) for 40-45 minutes, testing to check it’s fully baked.

4. Remove from the oven and place on a wire rack and allow to cool for ten minutes before removing the cake from the tin.

5. Slice and serve with clotted cream and fresh blueberries.

Lemon Curd & Blueberry Preserves Freezer Cake

 Friday, February 9, 2024

Recipe Serves 8-10

INGREDIENTS:

• 225g full fat Greek yoghurt

• 75g icing sugar

• 3 tbsp grated lemon zest

• 600ml double cream

• 12 oz of Lemon Curd

• 125g tea biscuits

• 18 oz of Blueberry Preserves

• 50g fresh blueberries

• a little water

• 2 tbsp caster sugar

 Directions: 

1. Line a 2lb loaf tin with cling film, leaving an overhang on all sides.

2. In a large bowl, use an electric hand mixer to beat the yoghurt, icing sugar, and lemon zest together until well combined.

3. Reduce to a slower speed and gradually add the double cream. Increase speed as it thickens, mixing until medium peaks have formed.

4. Transfer two-thirds of the yoghurt mixture to another large bowl and fold in ½ jar of the lemon curd. Cover the remaining yoghurt mixture and refrigerate to use later to decorate the sides.

5. Place a single layer of tea biscuits over the bottom of the prepared tin, breaking pieces to fit. Use a spatula to evenly spread a quarter of the yoghurt mixture over the biscuits.

6. Spread ½ jar of the blueberry preserves on top, then carefully spread another layer of the yoghurt mixture.

7. Spread a thin layer of the lemon curd on top of this.

8. Spoon a third of the remaining yoghurt mixture over this and top with another layer of biscuits.

9. Repeat the layering process until the tin is full allowing space to finish with a layer of yoghurt mixture and then finally, the biscuits.

10. Cover with cling film and freeze for a minimum of 6 hours.

11. To finish the cake, take it out of the freezer and remove it from the tin using the cling film to help. Upturn it onto a board or serving plate and then spread the top and sides of the cake with the refrigerated yoghurt mixture. Return it to the freezer for 20 minutes.

12. Serve slices of the cake drizzled with the Blueberry Preserves.

PEACH & ROSEMARY FIZZ WITH PEACH PRESERVES

 Thursday, February 1, 2024

Recipe Serves 2

INGREDIENTS:

• 250ml dry sparkling wine, such as Cava or Prosecco

• 50ml rosemary simple syrup 

• 2 tbsp Peach Preserves

• rosemary sprig to garnish

Rosemary Simple Syrup Ingredients 

• 125ml water

• 100g sugar

• a few sprigs of rosemary

 Directions: 

1. Combine water, sugar, and rosemary leaves in a small saucepan.

2. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute.

3. Remove from heat and let syrup steep, for about 30 minutes.

4. Pour the syrup into a sterilized glass jar through a sieve to remove the rosemary leaves.

5. Leave to cool before using.

6. Add one tablespoon of Peach Preserves and 25ml of rosemary simple syrup to a Champagne flute.

7. Carefully top up with sparkling wine, and gently stir with a bar spoon to mix.

8. Garnish with a sprig of fresh rosemary.

SALADE NICOISE

Wednesday, January 24, 2024

Serves: 4-6

Ingredients:

For the salad:

• 2 yellow fin tuna steaks

• 150g fine green beans, trimmed

• 4 - 6 free-range eggs,

• 150g cherry tomatoes, halved

• 200g baby new potatoes

• 2 little gem lettuce, roughly shredded

• 100g pitted black olives, halved

• salt and pepper to season

For the dressing:

• 3 tbsp extra virgin olive oil

• 2 tbsp of Sweet and Spicy Double Onion Marmalade

• 2 tbsp Balsamic vinegar

• 1 tbsp lemon juice

• 1 crushed garlic clove

• 1-2 shallots, minced

• salt and pepper to season

 Directions: 

1. Place the eggs in a large pan of water, bring them up to a boil, and then reduce to simmer for 7 minutes. Cool the eggs under running water and allow to cool completely before removing shell and cutting each in half, lengthways.

2. Whilst eggs are cooking, add the green beans to a pan of salted boiling water, bring back to the boil, and then reduce to a simmer and cook for 6-8 minutes until just tender. Drain and place in ice water.

3. Season the tuna steaks all over with salt and pepper and cook for 2 minutes on each side on a grill pan, on high heat. Set aside.

4. In a large bowl, combine the lettuce, green beans, cherry tomatoes, and potatoes. Add the olives, then half the dressing, and toss to combine. Transfer the above to a serving platter, then arrange the hard-boiled eggs over top. Flake or slice the tuna and arrange this across the salad. Drizzle over the remaining dressing.

FATTOUSH SALAD WITH LEMON & LIME DRESSING

Tuesday, January 16, 2024

Serves: 2-4

 Ingredients:

• 3 Middle Eastern-style flatbreads, or pitta

• 500g mixed ripe tomatoes

• 3 mini cucumber

• ½ each green and yellow pepper

• 150g radish, washed

• 1 red onion

• 1 Little Gem lettuce

• 2 tbsp cilantro, roughly chopped

• 2 tbsp flat-leaf parsley, roughly chopped

• 1 tbsp mint leaves, roughly chopped

• 3 tbsp olive oil

• 3 tsp sumac

• juice of ½ lemon

• ½ shallot, finely chopped

• 2 tbsp Three Fruit Marmalade

• salt and pepper to season

 Directions: 

1. Place the bread straight onto the rack of a preheated oven at 320F / 285F Fan, and cook for 7-9 minutes. Allow to cool and then break into pieces.

2. Prepare the tomatoes, cucumber, radish, pepper, lettuce, and red onion, chopping them all to the preferred size for the salad.

3. To make the dressing add the olive oil, sumac, lemon juice, shallot, and Three Fruit Marmalade to a mason jar. Season with salt and pepper, and then close and shake to emulsify the dressing. Adjust the seasoning and add more sumac if desired.

4. Assemble the salad with freshly chopped vegetables, cilantro, mint, flat-leaf parsley, and broken bread pieces.

5. Mix to combine before drizzling the dressing over the top. Serve immediately.

Kaya Toast with Soft Eggs

Monday, January 8, 2024

Total Time: 10 min, Yield: 1 serving 

Ingredients:

• 2 tablespoons Coconut Jam

• 2 slices dense white milk bread, such as pain de mie or pullman, toasted on 1 side

• 1 ½ tablespoons shaved salted butter

• 1 soft fried egg "sunny side up" or 1 soft-boiled egg, peeled

• 1 teaspoon dark soy sauce

• Dash ground white pepper

• Optional 1 teaspoon of pandan extract or 1 teaspoon of minced ginger, for an extra strong Kaya flavor to the Coconut Jam

Directions:

1. Optional step: if you want a stronger Kaya flavor to your sandwich, add one teaspoon of either pandan extract or one teaspoon of minced ginger to your Coconut Jam and mix it.  

2. Spread 2 tablespoons Coconut Jam evenly over both slices of the bread on the untoasted side. Then place a layer of shaved butter over the jam. Cover it with the remaining one slice of bread, coconut jam side down, over the other to form a sandwich.

3. Halve the sandwich, and then cut each half into thirds to form 6 even wedges. Or cut into batons.

4. To soft boil the egg, add the egg to boiling water. Cook for 6 minutes, remove and ice.

5. Pour the dark soy sauce over the egg and dash with the pepper. Serve the egg alongside the sandwich wedges.

Holiday Pumpkin Maple Almond Drops

Sunday, December 31, 2023

Yield: 24 cookies

Ingredients:

• 1 cup uncooked oatmeal

• 1/2 cup uncooked rice, brown, long-grain

• 1/4 cup cornstarch

• 2 tsp ground cinnamon

• 1 tsp ground ginger

• 1/2 tsp ground nutmeg

• 1 tsp fine kosher salt

• 1/4 cup maple syrup

• 1/2 cup unsweetened applesauce

• 1/4 cup extra virgin olive oil  

• 15 oz Pumpkin Spice Jam

• 1/3 cup sliced, blanched almonds

Directions:

1. Combine uncooked oatmeal, rice, cornstarch, spices, and salt in a dry blender and grind until a fine powder is achieved.

2. Combine syrup, applesauce, olive oil, and Pumpkin Spice Jam in a separate bowl using a stand mixer. Use a paddle attachment to mix on medium speed for 2-3 minutes until uniform and smooth.

3. Combine the wet mix and the bowl of dry ingredients on low mixer speed for an additional 2-3 minutes until a thick dough has been achieved.

4. Cover for at least 30 minutes to allow the dough to hydrate.

5. Line a sheet pan with parchment paper and using a scooper, portion 2 tablespoons of cookie dough onto parchment paper. Using a firm even motion, drop or tap the pan on the counter to flatten cookies to 3/8 inch high.

6. Top cookies with a few almond slices.

7. Bake in a 350F conventional oven (325F convection oven) for about 12-14 minutes or until the edges of the cookies are light brown and the bottoms appear done.

8. Remove cookies from the oven and cool for at least 5 minutes before removing from the sheet pan.

Cranberry Port Cookies

Saturday, December 23, 2023

Total Time: Prep: 40 min. + cooling, Bake: 15 min./batch + cooling, Makes about 3-1/2 dozen

Ingredients:

• 1 cup Cranberry, Apple, Orange Jelly

• 1/2 cup port wine or unsweetened apple juice

• 2 packages (15 ounces each) of refrigerated pie crust

Glaze:

• 2 cups confectioners' sugar

• 3 tablespoons water

• 2 tablespoons light corn syrup

Directions:

1. In a large saucepan, combine the first two ingredients to melt for 1-2 minutes.

2. Roll out each crust on a lightly floured surface to 1/16-in. thickness. Using a 2-1/2-in. round cookie cutter, cut out 21 circles from each crust. Place a heaping teaspoonful of Cranberry, Apple, Orange Jelly in the center of half of the circles; top with the remaining circles. Press the edges with a fork to seal.

3. Place on ungreased baking sheets. Bake at 375° for 12-15 minutes or until edges begin to brown. Remove to wire racks to cool.

4. In a small bowl, combine glaze ingredients; drizzle over cookies.

Sufganiyot

Friday, December 15, 2023

Active Time: 35 mins, Total Time: 3 hrs, Yield: 8

Ingredients:

Starter-

• ¾ teaspoon active dry yeast

• ¼ cup plus 1 tablespoon of warm water

• ½ cup all-purpose flour

Dough-

• ¾ teaspoon active dry yeast

• 2 tablespoons milk (warmed)

• 1 cup plus 2 tablespoons flour

• 1 teaspoon salt

• 3 large egg yolks

• 2 tablespoons unsalted butter (melted)

• 3 tablespoons sugar

Jam

Directions:

1. In a medium bowl, dissolve the yeast in the water. Mix in the flour. Cover with plastic and let rise in a warm place until doubled in bulk, 1 hour.

2. In a standing mixer fitted with the dough hook, dissolve the yeast in the milk. Add the flour, salt, egg yolks, butter, sugar, and the starter and mix until the dough forms a ball. Scrape the dough into a bowl, cover, and let rise in a warm place until doubled in bulk, 1 hour.

3. Line a baking sheet with parchment paper. On a floured work surface, roll out the dough 1/2 inch thick. Stamp out 1-inch round doughnuts as close together as possible. Reroll the scraps and stamp out more doughnuts. Transfer the rounds to the baking sheet and cover them with a damp cloth. Let stand for 15 minutes.

4. In a saucepan, heat 1 inch of oil to 325°. Fry the doughnuts until golden, 2 minutes. Drain, then roll the doughnuts in sugar. Serve hot, with the jam.

Potato Latkes with Spiced Apple-Pear Sauce

Thursday, December 7, 2023

Total: 1 hr 15 min, Prep: 20 min, Inactive: 20 min, Cook: 35 min, Yield: 10 to 12 latkes

Ingredients:

• 2 pounds russet potatoes

• 1 small yellow onion

• 3 tablespoons matzo meal

• 1 large egg, lightly beaten

• 1/4 teaspoon baking powder

• 2 teaspoons kosher salt

• Vegetable oil, for frying

• 1 tablespoon chopped fresh herbs, such as chives or parsley, for garnish

• Sour cream, for serving

• 3 cups of Sirop de Liège

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

Directions:

1. Peel the potatoes and shred them in a food processor fitted with the shredding blade; transfer the potatoes to a large bowl as the food processor fills up. Repeat with the onion. Transfer the onion to the bowl with the potatoes and stir in the matzo meal, egg, baking powder, and salt. 

2. Fill a large skillet with 1/2 inch oil. Heat over medium-high heat until the oil is very hot but not smoking. To test if the oil is hot enough, drop a small piece of potato into the oil; if the potato sizzles steadily, the oil is ready. 

3. Working in batches, scoop the potato mixture by 1/4 cupfuls and add them carefully to the skillet, flattening each latke slightly with a spatula. Fry, turning the latkes once, until golden brown and cooked through, about 3 minutes. Drain on paper towels. Remove any loose bits of potato mixture between batches with a slotted spoon. 

4. Serve the latkes immediately, or keep them warm in a 200-degree F oven. Garnish with fresh herbs and serve with sour cream and Spiced Apple-Pear Sauce.

5. Spiced Apple-Pear Sauce: Combine the Sirop de Liège, cinnamon, and nutmeg and heat thoroughly. 

Cook’s Note: If you need to fry a lot of latkes, it's best to make multiple batches rather than one double batch. The longer the mixture sits, the wetter it becomes which makes the latkes fall apart more easily as they cook.

Cranberry Cream Cheese Dip

Wednesday, November 29, 2023

Prep Time: 20 mins, Total Time: 20 mins, Servings: 2 blocks of Cream Cheese 

Ingredients: 

• 1 package 12 oz, frozen whole cranberries (no sugar added), thawed

• 1 cup white sugar

• 1 cup Stone Fruit Jelly

• 1/2 cup water

• 1 cup chopped pecans

• 2 bricks 8 oz, cream cheese, softened

• buttery crackers or pretzel chips for serving

• fresh mint to garnish optional

Instructions:

1. Add cranberries, sugar, Stone Fruit Jelly, and water to a large saucepan.

2. Heat a saucepan over medium-high heat until boiling.

3. The mixture will begin to bubble and get frothy as it heats and you may hear the cranberries sizzling and popping.

4. Continue to boil for 5 minutes, stirring constantly until the berries are popped open and the mixture begins to darken.

5. Remove from heat and stir in pecans.

6. Let set to cool from stove and then refrigerate until completely cooled.

7. Gently press a spoon in the center of the cream cheese to create a divot.

8. Spoon mixture on top of cream cheese and serve with crackers or pretzel chips