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May 122014
Coconut-crumbed fish with Sweet Chilli slaw
Recipe type: Asian
Cuisine: Thai Style
Prep time: 
Cook time: 
Total time: 
Serves: 2
Tropical flavours
  • 2 tbsp mayonnaise
  • 1 tbsp sweet chilli sauce
  • 2 little gem lettuces, finely chopped
  • ½ cucumber, sliced into half moons
  • 6 tbsp desiccated coconut
  • 3 tbsp plain flour (arrowroot or corn flour for GF)
  • 2 cod fillets or other firm white fish
  • 1 egg beaten
  • 3tbsp vegetable oil
  • 1 lime, cut into wedges
  1. In large bowl, whisk together the mayonnaise & sweet chilli sauce. Add lettuce & cucumber, toss & set aside.
  2. Mix coconut & flour together on a plate. Dip the fish fillets in beaten egg, then into the coconut-four mixture to coat.
  3. Heat the oil in frying pan until very hot, then addthe fish & fry for 3-4 minutes on eacb side untill cooked through.
  4. Serve with salad 7 lime wedges.

Quick Roasted Cauliflower Cheese

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Mar 172014
Quick Roasted Cauliflower Cheese
Recipe type: Cauliflower Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Cauliflower cooks very quickly in the oven, its flavour is intensified and it is a million miles away from the soggy cauliflower that many people have bad memories of being forced to eat. This is a quick, less fussy version of the classic cauliflower cheese. It avoids the béchamel sauce, and instead uses crème fraîche to bind everything together. It tastes wonderful and, even better, there’s very little washing up – in fact, you can mix everything in the baking dish if you like. It can be a warming side dish or a simple supper on its own. You could add leeks or bacon.
  • 1 cauliflower, cut into florets
  • 1 tablespoon olive oil
  • 1 teaspoon caster sugar
  • sea salt and freshly ground black pepper
  • 250g crème fraîche
  • 1 teaspoon Dijon mustard
  • 100g Gruyère cheese, grated
  • 1 tablespoon grated Parmesan cheese
  • handful of chopped chives (optional)
  1. Preheat the oven to 180°C/Gas Mark 4. Toss the cauliflower in the oil and sugar, season well and roast on a baking tray for 20 minutes, or until just cooked, then empty into a bowl. Increase the oven temperature to 200°C/Gas Mark 6. Mix the crème fraîche with the mustard and half the Gruyère and season. Mix in the cauliflower until coated and transfer to an ovenproof serving dish. Sprinkle with the rest of the Gruyère and the Parmesan and bake in the hot oven for 10 minutes until golden. Sprinkle with chives (if using).

Pumpkin & Ginger Soup

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Feb 122014


Pumpkin & Ginger Soup
Prep time: 
Total time: 
Serves: 4
Riverford’s Liz & Caroline Asteraki favourite recipe
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 onion, roughly chopped
  • 1kg squash or pumpkin, peeled, deseeded & diced
  • 5cm piece of fresh ginger, peeled & finely chopped
  • 1 tsp honey
  • 1ltr veg or chicken stock
  • milk to thin the soup
  • sea salt & ground black pepper
  • sprinkling of paprika or nutmeg
  1. Heat the oil in a large pan.
  2. Add the onion and cook slowly, stirring occasionally, for 8-10 mins, without colouring.
  3. Add the squash, ginger and honey. Stir and add the stock. Bring to the boil, then simmer for 20-25 mins until the squash is tender.
  4. Blitz in a blender.
  5. Reheat, adding just enough milk to thin the soup to the consistency you want.
  6. Season and sprinkle over a little paprika or nutmeg to serve.


Pork Fillet on Cabbage & Fennel with Cider & Sage

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Feb 122014
Pork Fillet on Cabbage & Fennel with Cider & Sage
Prep time: 
Cook time: 
Total time: 
  • For the Dressing (Per Person)
  • 125ml cider
  • 8 sage leaves
  • 100ml double cream
  • For the Pork (Per Person)
  • 0.2kg tenderloin fillet
  • Tablespoon of an oil or fat of your choice (I use a duck fat but olive oil will do)
  • For the Bed (Per Person)
  • Half a red Onion
  • Fennel (match the quantity of onion)
  • 100g Cavolo nero black cabbage
  • 60g butter
  • 1 garlic clove
  1. Preheat oven to 200C (Fan-Assisted 180C, Gas Mark 6)
  2. Season the pork generously with salt and pepper, and add to a hot pan with your choice of oil or fat. Seal the pork on all sides until it begins to caramelise, but not burn. add the oil in the pan and the pork to a roasting tray and cook for 20 minutes.
  3. For the dressing reduce the cider in a pan slightly to intensify the flavours with the sage. When ready to serve, heat up the sauce and add the cream and heat for a few moments until combined.
  4. For the bed, finely chop your garlic, onion, fennel. add to a sauce pan with the butter in it on a medium heat, lid on. After 6-7 minutes add the cabbage shreaded with 100ml of water. Continue to heat for 10 minutes then season.
  5. Once the pork is ready, wrap in tin foil for 5 minutes or so to rest then carve into slices.
  6. plate up the cabbage onto the plate and place the pork on top, spoon on the dressing and serve.

Nut Free Hummus

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Feb 122014
Nut Free Hummus
Serves: 4
Nut Free Hummus Cooked by Annie’s Supper Club This is my own recipe and it does NOT include tahini – that is because we have customers with nut allergies so, like so much of what we do, we make it accessible for all. Obviously you could add some if you prefer the taste. I use my Vitamix , but a liquidizer is fine.
  • 1 can of chickpeas – drained & rinsed
  • 40ml fresh lemon juice
  • 65ml good quality olive oil
  • 1tsp ground cumin
  • ¼tsp ground cayenne
  • 1 clove of garlic, minced and pasted
  • ½ tsp sea salt
  • Fresh parsley & olive oil to garnish (optional)
  1. Place 30ml of the lemon juice and the olive oil in the Vitamix container. Add the cumin, cayenne, salt and garlic. Add the drained chickpeas.
  2. Step by Step Guide
  3. Place 30ml of the lemon juice and the olive oil in the Vitamix container. Add the cumin, cayenne, salt and garlic. Add the drained chickpeas.
  4. Set the dial to Variable 1 then turn the Vitamix on and slowly increase the speed to 10.
  5. If you want a really smooth hummus you can use High but I tend to keep the speed on 10 as I don’t want a puree but a hummus with a bit of character. Use the tamper if necessary to push the ingredients down.
  6. Turn the machine off and taste – add the rest of the lemon juice and adjust the seasoning to suit your tastes.
  7. To serve I like to sprinkle with fresh, finely chopped parsley and a drizzle of olive oil.