Pancake Day!

Can you believe it’s Pancake Day next week? Already the year is absolutely flying by and in celebration of Shrove Tuesday we’ve got some recipe ideas for some delicious pancake fillings/toppings.

We’re not being purist here so if you’re a simple lemon and sugar fan you’re looking in the wrong place; instead why not mix things up with the classic American sweet/savoury combination of bacon and maple syrup, delicate and fresh smoked salmon with some creme fraiche or go completely off piste with a Mexican quesadilla style pancake? We promise they are all delicious!

PPStreakyAll of our pancake inspirations use a simple pancake batter base made using eggs, plain flour and milk. For this sweet and savoury classic we’ve used Devon Choice smoked streaky bacon and Canadian maple syrup for the delicious mix of salt and sugar combined with the soft, fluffy texture of pancakes. Pile your toppings onto warm pancakes for a simple yet decadent breakfast or brunch.

With this one the blanched spinach is added to the pancake batter before frying; this gives them a lovely green colour and delicious flavour. Once each pancake is cooked place in a low heat oven to keep warm while you fry the rest. Top the5b057383-dbb8-4659-8b30-a73800a70a0f_800x800 pancakes with as much smoked salmon – we love the delicate John Ross smoked salmon for this – creme fraiche and dill as you like and add a squeeze of lemon juice for freshness.

This recipe is more of a brunch than breakfast but it’s perfect for meat and flavour lovers. The filling needs to cook for a while but trust us it’s worth it! Use good quality chorizo for that lovely smoky flavour and trimmed belly pork and cook with chopped tomatoes, paprika and chorizosartachipotle chilli flakes for around two hours or until the pork can be pulled apart with a fork. Load your pancakes with the filling and maybe some creme fraiche or sour cream.

We’re loving the flavours of Mexico at the moment so we thought why not extend this to pancakes? Made using traditional pancake batter, scatter chopped peppers, coriander, avocado, chillies and crumbled mozzerella over a pancake and cover with another pancake. Transfer to a baking tray and cook at 180 degrees for five minutes until the mozzerella begins to melt. If you prefer you can use feta cheese or any good cheese really, we found the gooey, creaminess of the mozzerella really worked with the hot chilli flavour.

We’re not sure yet which one of these we’ll make for the big day, perhaps all four and a traditional lemon and sugar for dessert if we’re not sick of pancakes by then!

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Warming Winter Recipe Ideas

It’s that time of year again; Christmas is over, it’s still cold and summer seems like a long way away. What we need right now is some comforting, hearty food to see us through until spring – at the very least until next week. We’ve come up with some great tasting menu ideas for a mid-week dinner that’ll have you feeling brighter in no time.

Chorizo and Butter Bean Stew
This chorizo and butter bean stew is rich and hearty – perfect for these cold winter nights and bursting with smoky, flavours and a slight kick from the paprika and chilli powder. This is surprisingly filling and delightfully warming. We love it hot pot style with some thinly sliced potatoes on top but it would also be great with some jacket potatoes for lunch or even some rice or pasta.

Ingredients:chorizosarta
1 tbsp oil
200g diced chorizo
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tsp paprika
1 tsp chilli powder
1 tin butter beans, rinsed
2 tbsp dried parsley
1 tin chopped tomatoes

Method:
1: Heat the oil in a saucepan, add the onion and garlic and cook until beginning to soften.
2: Add the chorizo, paprika and chilli powder and cook for 2-3 minutes.
3: Add the chopped tomatoes, butter beans and parsley and bring to the boil.
4: Turn down the heat and allow to simmer gently for 30-40 minutes and it’s ready, if you’re adding the hotpot topping, peel and thinly slice 900g potatoes, transfer the stew to a casserole dish and top with the potatoes. Drizzle with some melted butter and cook at 200C for 1½ hours until the potatoes are cooked through.

Mac ‘n’ Cheese
A comforting winter staple that is beautifully gooey and more-ish. We’ve kept things simple with only one type of cheese but with the complex richness of Quicke’s mature Cheddar we don’t think it needed any more. The crunchy breadcrumb and Parmesan topping adds delicious variety and texture that we could happily eat all winter – if only our waistlines agreed!

quicke matureIngredients:
100g butter
100g plain flour
400g Quicke’s Mature Cheddar, grated
1 tbsp dijon mustard
1 pint milk
500g dried macaroni, or other tubular pasta
60g breadcrumbs
50g Grana Padano, grated

Method:
1: Heat the butter in a large saucepan until melted then add the plain flour and cook for 1 minute until combined thoroughly.
2: Add the mustard and remove from the heat.
3: Whisk in the milk and put back on the heat. Stir continuously until the sauce thickens.
4: Add the Cheddar and stir until it has melted into the sauce then remove from the heat.
5: Boil the macaroni in salted water for 10-12 minutes, or until al dente and drain.
6: Butter an oven-proof dish and pre-heat the oven to 200C.
7: Stir the macaroni into the sauce and pour everything into the buttered dish.
8: Mix the breadcrumbs and Grana Padano together with some black pepper and scatter over the top of the pasta. Bake for 25-30 minutes until golden.

Chicken & Smoky Bacon Pie
Pie is the ultimate comfort food and we think this version really hits the spot. The smokiness of the bacon is delicious with the rich and creamy sauce – not for the January dieters among us! We used the cheats version of shortcrust pastry but if you have the time it’s great to make your own, if not this works just as well. Serve with some chunky chips and greens or buttery mash and gravy for extra decadence.

Ingredients:smoked bacon
225g ready rolled shortcrust pastry
1 tbsp oil
2 chicken breasts, cut into cubes
250g smoked bacon (about 7 rashers), cut into small pieces
100ml white wine
2 tsp fresh thyme
100ml water
50ml double cream
1 medium egg, beaten

Method:
1: Pre-heat the oven to 180C.
2: Heat the oil in a large pan and brown the chicken and bacon.
3: Add the wine, water and thyme and season with black pepper.
4: Bring to the boil then reduce the heat and simmer for 15-20 minutes or until the liquid has significantly reduced.
5: Remove the pan from the heat and gently stir in the cream until combined.
6: Pour the filling into your pie dish and roll out the pastry for the lid.
7: Lay the pastry over the pie dish and trim the edges – remember to make a hole in the middle for steam to escape, seal and brush with the beaten egg.
8: Cook for 25-30 minutes until golden.

These dishes would make delicious mid-week winter meals, let us know how yours turn out!

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Warming Autumnal Recipes

Cold, crisp mornings, early evenings and golden leaves signal the beginning of autumn and autumn means soups, casseroles, pies and puddings, in short, it means the beginning of comfort food season which we love! We’ve listed a few of our favourite recipes that are perfect for this time of year.

madrasWe’ll start with a curry. A nice hot, spicy curry is enough to warm your cockles and you can even swap the beef in this recipe for some meats that are at their best this season such as pheasant and venison for that extra rich flavour. This is a quick and simple recipe and if you like your curry even hotter just add some fresh chillies, sliced or whole.

41S7GTkMlNL._AC_SX354_SY510_QL65_Ingredients:
1 onion, chopped
500g braising steak, cubed
2 tbsp sunflower oil
1 405g Goldfish Madras curry sauce

Method:
1: Heat the oil in a saucepan and add the chopped onion
2: Add the beef and fry until browned
3: Mix the Goldfish Madras Curry sauce with 300ml water and add it to the beef and onions. Cover and cook for 1 hour or until the beef is nice and tender. Serve with boiled rice and your choice of accompaniments.

ChinnsSausage_omlo-b1Halloween is well on the horizon now and if you have kids in the house you may already have started the pumpkin carving, this recipe uses up the delicious orange flesh inside and is easy to prepare; once everything is chopped and boiling you can leave the oven to do all the work and get on with carving those pumpkin faces.
Ingredients:
1 tbsp sunflower oil4069277079_79155c9468
8 W F Chinn Cumberland sausages
1 onion, thinly sliced
2 garlic cloves, finely chopped
1 tbsp fresh sage, chopped
1 small pumpkin, peeled, seeds removed and chopped
1 tbsp white wine vinegar
1 tin chopped tomatoes
1 tin cannellini beans, drained
500ml chicken stock
salt and pepper to taste

Method:
1: Preheat the oven to 180 degrees, Gas mark 4
2: Heat the sunflower oil in a saucepan over a medium heat, add the sausage and fry for 4-5 minutes or until golden-brown
3: Add the onion and fry until softened then add the garlic and sage and cook for 3 minutes
4: Add the pumpkin and white wine vinegar, increase the heat and cook until most the liquid has evaporated
5: Add the tomatoes, cannellini beans, chicken stock, salt and pepper and bring to the boil
6: Transfer to a casserole dish and cook in the oven for 1 hour, the sausages should be cooked through and the pumpkin tender.

chorizo risottoA rich and hearty risotto to warm you up this autumn, this recipe has very few ingredients and is a great quick meal you can have on the table in half an hour. The paprika coated on our chorizo rings adds a lovely hint of heat, however if you want to add a little more some fresh chillies work well or a splash of chilli sauce such as Tabasco.

chorizosartaIngredients:
2 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
100g chorizo, sliced
20g dried parsley
750ml chicken stock
1 tin chopped tomatoes
300g risotto rice
200ml red wine

Method:
1: Heat the oil in a frying pan, add the onion and garlic and cook until softened.
2: Add the chorizo and cook until it begins releasing its oils
3: In another pan heat the stock and chopped tomatoes together
4: Add the risotto rice to the onion and chorizo pan and cook for 1-2 minutes, then add the red wine
5: Stir and cook until most of the wine has evaporated and then add the hot stock and tomatoes a ladle at a time, stirring well each time. Only add more stock once the previous ladle is almost absorbed. You may not need all of the mixture.
6: Once cooked the rice should be tender but with a slight bite. Add some parmesan and fresh parsley to serve.

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Quick & Tasty Lunch Recipes

Sick of the same boring sandwiches for lunch? Try some of our great tasting recipes and get out of your lunchtime rut.

Bacon, Brie and Cranberry Panini

brie paniniIngredients:
200g smoked back bacon
30g Somerset brie
1 panini roll
2½ tablespoons cranberry sauce

Method:
1: Grill the bacon until crispy, slice the brie and the panini roll.
2: Spread the cranberry sauce over one side of the panini.
3: Add the bacon and brie and if using grill in a sandwich maker. If not place under a grill until the brie starts to melt, cover with baking parchment and place a hot skillet on the top for two minutes.

Lentil TabouliDJQZvZOuKerAfB3t-lTl9N

Great for a quick lunch fix this mixes Delphi tabouli with lentils and tomatoes for a healthy, satisfying lunch.

Ingredients:
170g Delphi tabouli
100g puy lentils
200g cherry tomatoes

Method:
1: Rinse the lentils and cook in salted water until tender, drain and set aside to cool
2: Halve the tomatoes and add to the cooled lentils
3: Add the tabouli and season with salt and black pepper

Goats Cheese & Chorizo Omlette

Another quick and tasty lunch recipe full of delicious flavours using rich and creamy Capricorn goats cheese and authentic, smokey Spanish chorizo – guaranteed to keep you going through the afternoon.

recipe-image-legacy-id--3280_12Ingredients:
2 eggs
1 tsp sunflower oil
50g sliced chorizo
30g goats cheese
handful chopped chives

Method:
1: Beat the eggs together in a bowl, stir in the chives and season with salt and black pepper.
2: Heat the oil in a frying pan and fry the chorizo for three minutes.
3: Pour in the egg and cook for one minute, or until set and add the cheese. Cook for 30 seconds or until the cheese begins to melt slightly and enjoy!

Spinach & Cheddar Savoury Muffins

These delicious savoury muffins make a great lunchtime treat or quick snack. We’ve used Barbers 1833 Cheddar here which has a powerful, strong and complex flavour that really comes through in the muffins.

Ingredients:033 spinach goat muffins
2 eggs
150ml milk
75g melted butter
150g grated Cheddar
1 chopped spring onion
75g chopped spinach
250g self raising flour
½ vegetable stock cube

Method:
1: Preheat the oven to 180C and line a muffin tin with 12 muffin cases.
2: Whisk the eggs and stir in the milk and melted butter. Add the grated cheese, spring onion and spinach.
3: Add the flour and crumble in the stock cube, mix until the ingredients have combined.
4: Divide the mixture between the 12 muffin cases and bake for 20-25 minutes until slightly golden on top.

Make your lunchtimes more exciting by trying any of these recipes and let us know how yours turn out!

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Midweek Recipes

Cooking during the week can often be uninspiring and more concerned with filling up than actually focusing of flavour. These simple, quick and easy recipes will turn midweek meals into gourmet delights.

Bacon and Stilton Risotto 

A tasty risotto that can be ready in just 15 minutes, this uses smoked, streaky bacon and Tuxford & Tebbutt Stilton to create a rich and creamy risotto.

bacon-and-stilton-risotto2Ingredients:
400g risotto rice
2½ pints hot chicken stock
125g smoked streaky bacon
50g crumbled stilton
large handful chopped curly parsley

Method:

1: Heat a large pan until hot, add the rice and toast for 1 minute. Gradually add the stock making sure to stir well after each addition, only add more once the stock as been absorbed. Continue until the rice is cooked.
2: While the rice is cooking preheat the grill. Grill the bacon until crisp and set aside to drain on a kitchen towel, roughly chop.
3: Stir two-thirds of the bacon and parsley into the risotto then crumble in the stilton. Garnish with the remaining parsley and bacon.

Spanish Style Sausage and Chorizo Tray Bake

Bring the tastes of Spain to your dinner table with this easy to prepare and great tasting bake, best of all – all in one pot so less washing up! We’ve used W F Chinn’s red onion sausages which go really well with the paprika and oregano flavours as well as authentic Spanish chorizo dry cured with smoked paprika.

Ingredients:

1 red onion, cut into wedges16402926_252133628557583_5575190899514164418_o
500g new potatoes, quartered length ways
8 whole garlic cloves, unpeeled
8 tomatoes, quartered
4 courgettes, sliced
75g chorizo, sliced
8 Chinn’s red onion sausages
½ tsp smoked paprika
½ dried oregano
1 green pepper, sliced

Method:

1: Preheat the oven to 200C/ gas mark 6. Put the onions, potatoes, garlic, courgettes and tomatoes into a large roasting tin and season with salt and black pepper, toss together and roast for 20 minutes.
2: Meanwhile slice the chorizo and score the sausages. Mix the paprika and oregano together and set aside.
3: Take the roasting tin out of the oven , add the sliced pepper and scatter in the chorizo then turn everything over a few times. Place the sausages on top and sprinkle with the paprika and oregano. Return to the oven for 20 minutes and its ready to serve!

Haloumi with a Lime and Caper Salad

Ready in under 30 minutes, filling yet reasonably healthy this is a cheese lovers delight. We’ve used authentic Greek haloumi, dry fried for that crispy coating.

Ingredients:

1 250g haloumi cheese
2 tbsp flour
1 large tomato, diced
2 spring onions, chopped69zshSap_720x450_a9f2cd03

For the dressing:
Juice and zest of 1 lime
1 tbsp white wine vinegar
1 heaped tbsp capers, drained
1 garlic clove, finely chopped
1 heaped tsp wholegrain mustard
1 heaped tbsp fresh coriander leaves, chopped
2 tbsp extra virgin olive oil

Method:

1: Unwrap the cheese and pat it dry with kitchen paper then slice it into eight slices, including the ends.
2: Prepare the dressing by simply whisking all of the ingredients together in a small mixing bowl
3: Heat the frying pan on a medium heat, no oil is needed for dry frying the haloumi. Press each slice of cheese into the flour to coat it on both sides. Cook for 1 minute on each side.
4: Assemble the salad and serve the haloumi on top with the dressing.

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