Recipes

Warm broccoli and halloumi salad

By Sally Butcher, December 4, 2014

I probably eat this for lunch once or twice a week. It does, after all, contain two of the nation's new best foodstuffs. Well, notwithstanding the fact that the Brits reputedly live on fish and chips and roast beef. In the winter, this can be dressed up with chilli sauce, but in the warmer months it works well as a salad.

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Camembert, apricot and rosemary mini tarts

By Fabienne Viner-Luzzato, December 1, 2014

Makes: 24
Preparation: 25 minutes
Cooking: 25 minutes

Ingredients

● 300g ready-rolled puff pastry
● 250g Camembert
● 150g apricot jam
● Salt and pepper
● 20g rosemary

Method

● Preheat the oven to 180°C and oil (a spray is fine) and then flour a mini muffin tray.

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Candied orange zest fruits with jelly

December 1, 2014

Makes: 24
Preparation: 15 minutes
Cooking: 40 minutes

Ingredients

● 3 large navel oranges
● 300g granulated sugar, plus 50g for coating the cooked zest
● Juice of the three oranges plus 100ml of water
● 2 packs of sugar-free jelly of your choice

Method

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A rainbow of spiced vegetable latkes

By Fabienne Viner-Luzzato, November 30, 2014

These are delicious served with natural yoghurt or sour cream flavoured with paprika, curry powder or your preferred spice. If you like you could add a splash of plum vinegar, chopped herbs and spices.

Makes: approximately 24 of each colour
Preparation: 30 minutes
Cooking: 30 minutes

Ingredients

● 3 medium sized courgettes, grated, with skin-on

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Poached pear mini cheesecakes

By Fabienne Viner-Luzzato, November 27, 2014

Makes: 24
Preparation: 25 minutes
Cooking: 25 minutes

Ingredients

● Generous pinch of saffron
● 100g caster sugar
● One vanilla pod
● 6 large conference pears
● 250g caramelised biscuits, such as Lotus
● 500g cream cheese
● Vanilla essence
● 50g icing sugar
● Approximately 24 mini cups or shot glasses

Method

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Raw chocolate fridge brownies

By Lisa Roukin, November 24, 2014

Made with wholefood ingredients, these divine brownies are truly indulgent. You have to keep them either in the freezer or fridge to prevent the topping from melting, however, remove from the fridge or freezer 30 minutes before serving. Once made, cut into squares and keep on a flat platter covered with cling film in the fridge.

Makes: 16 squares
Preparation: 30 minutes

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Ossobucco - rich, red wine stewed veal

By Lisa Roukin, November 23, 2014

This is my ultimate signature dish! When my family ask "What's for dinner?" and the answer is ossobucco, I know there's going to be a full house.

At the end of the cooking time, take the lid off to check the meat for tenderness by gently prodding it with a spoon and remove from the heat but keep warm. This dish is my all time favourite! Love, love, love - You had me at hello with this dish.

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Pasta e fagioli - borlotti bean soup

By Silvia Nacamulli, November 13, 2014

This dish is a hearty and warming Italian classic.

Serves: 4 as a starter
Preparation: 10 minutes
Cooking: 50 minutes

Ingredients:

● 300g dried borlotti beans soaked overnight and cooked or 2 cans of borlotti beans
● 1 onion, finely chopped
● 1 carrot, finely chopped
● 1 celery stalk, finely chopped
● 2 garlic cloves, crushed

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Roast beef with pastrami topping

By Yochanan Lambiase, November 13, 2014

If you like a garlicky flavour, then before roasting, cut 3 garlic cloves into slivers and cut shallow slits all over the meat then insert the garlic slivers into the slits.

Serves: 10
Preparation: 10 minutes
Cooking: 2 hrs approx

Ingredients:

For the herb-pastrami topper:
● 4 slices pastrami
● 1 tbsp chopped fresh thyme
● 1 ½ tsp chopped fre

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Banana coconut pineapple cake

By Natalia Conroy, November 9, 2014

Makes: 1 loaf cake
Preparation: 15 minutes
Cooking: 50-60 minutes

Ingredients

● 165g extremely over-ripe bananas (about 3 medium bananas), mashed with a fork, plus one extra banana for the topping
● 165g plain flour
● 150g soft light brown sugar, plus 1 extra tbsp for the topping
● 130g tinned pineapple (drained weight) finely chopped

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