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For those of you thinking of taking one of our cooking courses, we'd like to introduce you to your cookery trainer. Milly Rees moved to Shropshire in 1997 and runs workshops and demonstrations, caters, and cooks in our Cafe if we need a helping hand. Each Tuesday she will provide a recipe, cooking tip or introduce an ingredient which will hopefully fire your enthusiasm for cooking. Look within this section of our website for courses that you can take with her.

This recipe comes from Milly's Winter Well-Being course which she ran last Thursday.

Peanut and green noodle salad 

This is a refreshing but wholesome salad which makes a great packed lunch. 

Dressing –
2 tbsp rice vinegar                                1 tsp brown sugar 
Juice and zest of a lime                        1 tsp sesame oil 
½ small chilli, finely chopped                1 tbsp soy sauce 
1 garlic clove, chopped 

100g peanuts, unsalted                        A few basil leaves, torn 
200g fine egg noodles                          A small bunch of mint, chopped 
200g fine French beans                       Small bunch of parsley or watercress  
½ cucumber 
6 spring onions, sliced 

If you are using salted peanuts, rinse off the salt. 
Make the dressing in a jam jar. Cook the noodles according to instructions. Drain and rinse with cold water. Place in a large bowl and toss in the dressing. 
Cook the beans until just cooked. Refresh in cold water and drain well. 
Half the cucumber lengthways and cut into slices. Mix everything together then scatter on the herbs and peanuts. Top with the chicken (see below) or roast tofu. 

Ginger chicken 
Serves 2 

Oil                                                                                  1 heaped teaspoon five spice 
2 chicken breasts cut into strips                                    6 spring onions,
A thumb size piece of ginger, peeled and sliced           a good dash of soy sauce
1 chilli, deseeded and chopped                                    a tablespoon of honey 
2 cloves garlic                                                               1 lemon 
Salt and pepper 

Cook the noodles and meanwhile get a frying pan hot, heat the oil and drop in the chicken to brown for a couple of minutes. 
Add the ginger, garlic and chilli. 
Stir for a minute then add the five spice and cook until nicely cooked. Add the spring onions, soy sauce and honey and bubble through. 
Squeeze over some lemon juice and serve.


Gluten Free Chocolate Muffins

As you will see, I have baked these in heart shaped moulds but they are full of loveli-ness whatever their shape – which is an important message I think!

Makes 8

50g cornflour
3 tablespoons g/f cocoa
100g dark brown sugar 225ml water
125g dark chocolate
75g butter
75ml sunflower oil
2 tsp vanilla extract
2 eggs 125g caster sugar
125g rice flour plus 1tsp g/f baking powder (or g/f self raising flour)

Heat oven to 180 degrees

Place the cornflour, cocoa, brown sugar and water in a saucepan and whisk over a medium heat until boiling.
Remove from heat and beat in the butter and chocolate until smooth. Add the oil, vanilla and one of the eggs. Beat again. Add the other egg with the caster sugar. Beat again then sift in the flour. Combine thoroughly.
Spoon or pour the mixture into muffin cases and bake for 20-25 minutes.

Click here to download this recipe


Dairy Free cookies

I came across these on the lid of a dairy free margarine many years ago and it is still my go-to cookie recipe. Sometimes I use part butter but honestly they aren’t improved by it. Very nice with a cup of tea but also useful with a soft pud like panna cotta. And you can flavour them to suit the pudding of course.

If, like me, you still have a half tub of candied peel then here is your way of using it up. Alternatively you could use a bit of marmalade or simply lemon zest but candied peel gives a nice chewiness.

Preheat oven to 180 degrees


120g sunflower margarine

60g sugar (plus a bit extra)

1 tbsp chopped lemon peel

150g self raising flour


Cream together the margarine with the sugar. Stir in the peel and then stir in the flour. Roll into balls and place on to a baking sheet, leaving a little gap around each one. Press down with a fork and sprinkle a little sugar on the top.

Bake for 12 to 15 minutes until golden. Leave them to crisp up on the tray.

click here to download this recipe


Whole Orange Marmalade

Whatever recipe you use, I would say the most important aspect is getting the shred really soft in the first place. Tough or rubbery shred is very disappointing. Also, do not think you can get away with less sugar than your recipe suggests. You can’t! And I speak as one who has tried in the past and regretted it.
I like to boil the oranges whole rather than cut them up first. If you haven’t got quite enough Seville oranges there is no harm in making up the weight with sweet oranges, lemons or grapefruit.
NB Seville oranges freeze so if you see bargain bags do snap them up for later.
You ideally need a preserving pan but don’t despair. Better to use two pans than try to cram it all in your biggest pan. Or do it in two batches.
3 ¼ litres water
3 kg sugar
1 ½ kg Seville oranges
Sterilised jars (I run them through the dishwasher and warm them in the oven)

Simmer the whole oranges in water for at least 1 ½ hours until the skin is really tender. Remove and keep oranges in a bowl until cool enough to cut into quarters. The water you boiled them in should stay in the pan. A slow cooker or alternatively a pressure cooker will do the job with different timings of course.
Scrape the mush and pips from the inside of the oranges into muslin or a jelly bag and put into the water along with any liquid that might be in the bowl.
Cut up the peel as you like it and add to the pan. Put a plate in the fridge to use as a setting test. Warm your clean jars in an oven set to 100 degrees. Turn off oven as they need to be warm but not scalding when you fill them.
It’s a good idea to warm the sugar in a microwave or low oven before adding to the pan. Stir until dissolved then turn up heat and boil the marmalade until a drop of the liquid sets enough to form a skin when you push it on the cold plate. This process can take from ½ an hour to an hour depending on the size of your pan. Keep pushing the juices out of the muslin from time to time to help it set.
When your marmalade has reached a setting point, let it stand for 15 minutes to avoid the shred rising to the top of the jars. Carefully fill your jars and seal tightly with the lids. I never bother with cellophane.

Click here to download this recipe.


Forced rhubarb is in the shops now and in short supply this year so treat it with love and respect. They don't call it champagne rhubarb for nothing.

Rhubarb, cardamom and ginger parfait 

You will only need 500g rhubarb for the parfait but do make extra and put it on your pancakes or yogurt. 

For the rhubarb compote 

800g trimmed rhubarb 
1 inch ginger, peeled and finely chopped 
250g caster sugar 

Put everything in an oven proof dish and cover loosely with foil. Bake at 180 degrees for about half an hour or until just nicely soft and juicy. Allow to cool completely and chill ready to use in the parfait. 

To make the parfait 

110ml milk 
200ml double cream
4 cardamom pods 
6 egg yolks 
120g sugar 
3 egg whites 
½ tsp vinegar or lemon juice 

Heat the milk, cream and cardamom pods together until scalded but not boiling. Leave to infuse for 10 minutes. 

Beat the yolks with 60g of the sugar until creamy. Add the creamy milk to the eggs and stir well. Return to the pan and gently reheat until it begins to thicken. Be very careful not to let it get too hot. It should not be allowed to boil or you will find you have scrambled the eggs. 

Strain through a sieve and let the custard cool in a bowl. Transfer to the fridge as soon as possible to chill it well. 

When the custard is really cold, whisk the egg whites with the vinegar until stiff. Add the rest of the sugar and whisk again. 

Gently mix 500g of the rhubarb into the custard with a little juice. Then fold in the egg whites. 

Pour into a loaf tin lined with cling film and freeze.

Click here to download this recipe.


These are much more readily available now from your local butcher and they make a great Winter warmer - and if the forecasts are anything to go by.........!

Ox cheeks in Guinness

Serves 4 hungry people!

It’s really important to let the beef cheeks sit outside the fridge at a reasonable room temperature for at least an hour before you fry them to take the chill off. If you cook meat from ice cold it will be tough!

4 large beef/ox cheeks                                       2 onions, chopped
4 carrots, chopped                                               2 sticks celery, chopped
1 bulb of garlic, cut in half                                 3 sprigs thyme
1 bottle or can of Guinness                                 sea salt and freshly ground black pepper
a little plain flour                                                   2 tbsp olive oil
150g butter                                                             500ml beef stock
1 tbsp Worcester sauce                                     1 tbsp redcurrant jelly

Day 1 Place the cheeks in a large bowl with the onions, chopped carrot, garlic and thyme. Pour over the beer, cover and place in the fridge for at least 12 hours, but preferably overnight. (the marinating is not essential but it does add a depth of flavor)

Day 2

Preheat the oven to 150C/300F/Gas 2. Or use your slow cooker.
Strain off the beef and vegetables, pat dry the cheeks dry, then season with a little salt and pepper and roll in the flour.  Reserve the marinade.
Heat a large casserole or ovenproof pan until hot, add the olive oil and a knob of the butter. When foaming, add the beef cheeks two at a time and fry on each side until browned. Remove and set aside.
Soften the vegetables in the pan then return the beef to the pan.  Add all the other ingredients together with the reserved marinade.
Bring to a simmer then cover with a lid, leaving the lid slightly ajar so you have a 1cm/½in gap at the side. Cook in the oven for 4-5 hours.
Remove the casserole from the oven and strain the liquid into a saucepan, then place over the heat and cook until the volume of liquid has reduced and is thick enough to just coat the back of a spoon.
Whisk in the remaining butter until the sauce is shiny. Season to taste. To serve, lift out the beef cheeks and place in shallow bowls with the sauce. Great with mash and greens.

Click here to download this recipe.


One of the things we cooked during our New Year's Celebration Cookery was cornbread. It is especially venerated as a New Year's treat in the southern United States because colour resembles that of gold. To ensure extra luck, some people add extra corn kernels, which are emblematic of golden nuggets.


Makes 12
125g plain flour

  • 125g cornmeal
  • 140g sugar
  • 1 teaspoon salt
  • 3 teaspoons baking powder
  • 1 egg
  • 235ml milk
  • 80ml vegetable oil

Preheat the oven to 200 C 

  1. Combine flour, cornmeal, sugar, salt and baking powder in a large bowl. Stir in egg, milk and vegetable oil until well combined. Spoon into muffin cases.
  2. Bake in the preheated oven until a skewer inserted into the centre comes out clean, 20 to 25 minutes

To download the recipe click here.


We are lucky enough to have one of the recipes from Milly Rees' Vegetarian Christmas Cooking Course last week.

How's this for a Christmas offering? Hearty and welcoming if you are expecting long-distance guests (not necessarily on camelback)  to celebrate Christmas with you - Bethlehem Soup!

Bethlehem Soup

2 onions, finely chopped                            1 lemon ( or 2 sections of chopped
5 cloves garlic, finely chopped                           preserved lemon, skin only)
1 tbsp chopped fresh ginger                   300g red lentils
1 tbsp ground cumin                               1 litre veg stock
1/4 tsp cayenne pepper                           Fresh or frozen coriander
Salt                                                         pomegranate seeds
1 x 425g tin of plum tomatoes or
4 large fresh tomatoes, skinned,
Deseeded and chopped.

Heat a little oil in a large pan and add the onions, garlic and ginger. Cook gently for 5 minutes.

Add the cumin, cayenne and a good pinch of salt. Stir for a minute.

Add the lentils, tomatoes and 4 slices of lemon (or preserved lemon). Add the stock. Stir and simmer with the lid on for about 30 minutes. Add more liquid as desired. Stir in some chopped coriander and top with a slice or two of lemon.

 Click here to download this recipe


All the colours of Christmas roulade


400 g   (14oz) baby-leaf spinach                                                  500 g (1lb 2 oz) ricotta
6 medium eggs, separated                                                          3 tbsp. chopped fresh chives
1 roasted red pepper, deseeded and                                          3 tbsp. plain flour
          and finely chopped                                                            1 few sundried tomatoes, chopped
1 tsp. baking powder                                                                   25 g (1oz) chopped toasted walnuts, plus
1/4 tsp grated nutmeg                                                                             extra to garnish
60 g (2 oz) vegetarian Parmesan-style cheese

 Preheat oven to 190°C (170°C fan) mark 5 and line a rough 23 x 33cm (9 x 13in) Swiss  roll tin with baking parchment. Empty the spinach into a large pan, add 50ml (2fl oz) water and cook, stirring frequently, until spinach wilts. Empty into a colander and cool under cold running water.

Lift out handfuls of spinach and firmly squeeze out excess moisture. Put spinach into a food processor with the egg yolks, flour, baking powder, nutmeg and some seasoning. Whiz until spinach is finely chopped. Scrape into a large bowl.

In a separate large bowl, whisk the egg whites until they hold stiff peaks. Mix one-third
of the whites into the spinach bowl to loosen, then fold in the remaining whites, retaining as much air as possible.

Spread mixture into prepared tin and cook for 12-15min or until firm to the touch and lightly golden. Meanwhile, sprinkle the Parmesan-style cheese over a large sheet of baking parchment on a work surface.

When cooked, invert the spinach tin on to the prepared baking parchment, remove tin and allow roulade to cool.

To make the filling, mix together the ricotta, chives, red pepper, tomatoes, walnuts and plenty of seasoning.

Peel off upper baking parchment from roulade, then spread over the filling. With the help of the base parchment, roll up the roulade from one of the short edges. Transfer to a serving plate, seam down. Garnish with a sprinkle of Parmesan-style cheese and chopped walnuts. Serve.

Click here to download this recipe.


“♪ ♫ And a partridge in a pear tree ♫ 

Well the partridge isn't actually in a tree, but you will have trouble getting that tune out of your head for the rest of the day and this make for a wonderful seasonal recipe.


This makes a tasty starter or light lunch. You could also use quickly fried pigeon breast instead of partridge or quail in which case don’t cook for more than five minutes. The breasts should be browned but pink inside.


Quickly fry some lardons or pancetta and remove. Season and brown a brace of partridge or quail in the same pan with a little butter and olive oil and then add some finely chopped shallot and a crushed clove of garlic and cook together until the vegetables are soft. Remove from the pan and slosh in half a pint of wine to deglaze. Put everything back and add a sprig of rosemary or thyme.

Cover and bubble gently for 20 minutes. Remove to a warm dish and reduce the sauce and stir in a little redcurrant jelly and balsamic vinegar. Strip off the meat and scatter onto the salad with the pancetta.


To make the fennel and pear salad:

Take a couple of fennel bulbs and remove outer leaves. Slice finely and mix with some finely sliced celery and pear. Squeeze on some lemon or lime for acidity and a little honey or maple syrup for sweetness together with a little olive oil and seasoning. Some fried walnuts are good with it and you could turn it into more of a slaw by mixing in some mayonnaise and maybe some mild creamy mustard.


Click here to download this recipe.



This makes a tasty starter or light lunch. You could also use quickly fried pigeon breast instead of partridge or quail in which case don’t cook for more than five minutes. The breasts should be browned but pink inside.


Quickly fry some lardons or pancetta and remove. Season and brown a brace of partridge or quail in the same pan with a little butter and olive oil and then add some finely chopped shallot and a crushed clove of garlic and cook together until the vegetables are soft. Remove from the pan and slosh in half a pint of wine to deglaze. Put everything back and add a sprig of rosemary or thyme.

Cover and bubble gently for 20 minutes. Remove to a warm dish and reduce the sauce and stir in a little redcurrant jelly and balsamic vinegar. Strip off the meat and scatter onto the salad with the pancetta.


To make the fennel and pear salad:

Take a couple of fennel bulbs and remove outer leaves. Slice finely and mix with some finely sliced celery and pear. Squeeze on some lemon or lime for acidity and a little honey or maple syrup for sweetness together with a little olive oil and seasoning. Some fried walnuts are good with it and you could turn it into more of a slaw by mixing in some mayonnaise and maybe some mild creamy mustard.



Naughty but nice Popcorn Boulders, a lovely winter treat - and definitely not for kids only!

Popcorn Boulders
50g popping corn
150g roasted cashews, roughly chopped
250g caster sugar
25g muscovado sugar
1 tbsp golden syrup
1 tblsp condensed milk
25g butter
75ml water
Large pinch of salt

Butter 2 mini muffin trays

Pop the corn in batched in a pan or microwave. Put into a large bowl being careful to remove any un popped corn. Mix in the cashews.
Put everything else into a pan and stir over a low heat to start to melt the sugar. Bring to the boil and boil until thick and caramel like. Stir into the corn. Do this as quickly as poss.
With two spoons, pile the mixture into the tins and press down. Leave to cool.
Note (if you find you have undercooked the caramel then you can crisp it up by putting the tray into a hot oven for a few minutes until brown – be careful not to burn it)

Click here to download the recipe


Here is a recipe for the festive season - maybe for the day itself - and you can make it in advance. If you haven't made them before (and fillet is not cheap!) try doing a trial run with one to test your oven's timings. They are also delicious made with venison.

Beef Wellingtons
Serves 4
4 x 170g/6oz fillet steak
Salt and pepper
Worcester sauce 30g
beef dripping or a mix of butter and oil
60g field mushrooms, chopped
80g chicken liver pate
1 packet puff pastry
Beaten egg

Trim off any membrane from the steak. Heat the dripping in a frying pan. Season with pepper and brown the steaks quickly in the hot pan. The outside should be brown and the middle absolutely raw. Leave the meat to cool on a wire rack.
Cook the mushrooms in the frying pan and tip onto a bowl.
Beat the mushrooms into the pate. Taste and season if necessary. Set oven to 200 degrees.
Roll out pastry until it is the thickness of a pound coin. Put a dollop of the pate mixture onto it. Sprinkle the cooled steaks with Worcester sauce and place onto the pile of pate. Cut pastry into squares large enough so that the pastry will completely cover the whole steak. Brush the edges with water and draw the pastry over the steaks to make a neat parcel.
Decorate with trimmings of pastry.
Let them relax in the fridge for 10 minute and then brush with beaten eggPlace on baking trays with plenty of space between and bake for 15 minutes. Make some gravy!
To make ahead – Just be sure the mushrooms cold before mixing with the pate and that the steaks have cooled after frying. They can be assembled and stored for up to 3 days in the fridge and also frozen in which case cook from frozen for 25/30 minutes. They are meant to be pink in the middle!

Click here to download this recipe.

Milly Rees just dug up the last of her beetroot and they had beef yesterday so here is the result - 

Beef Borscht 

In this recipe I have used left over beef from the Sunday roast but it is not essential to add any beef at all. I like it with beef stock but of course veg stock would be a sensible alternative. Another way of doing all this is to put whole beetroots and root veg in when you slow cook brisket so that you can use it all up for soup the next day. If you do it this way, blending the finished soup with a stick blender is best.

About 250g left over beef, cut up small 
2 red onions 
4 medium sized fresh beetroot 
1 carrot 
1 parsnip 
1 can of consommé (or use a stock melt capsule) 
Sherry or Madeira 
A little butter and oil 
Salt and pepper 

Starting with the onions and beetroot, use a magimix to shred your peeled vegetables or grate them with a cheese grater. Put the butter and oil into a large pan and
start to soften the beetroot and onion with a little salt. Put the lid on and let them cook for five minutes while you prepare the other veg. 

Once the onions and beetroots are broken down a bit, add the rest of the veg. Stir well and put the lid on again for 10 minutes over a medium heat. 

Add the stock or can of consommé so that there is enough liquid to cover the vegetables. 

Simmer gently for 20 minutes. 

Add the finely chopped beef and cook on for another 10 minutes. Season again and add a glug of sherry. 

Serve with a dollop of crème fraiche.

Click here to download this recipe.


A reason to be happy about that hard frost last week.

Sloe Gin

You could make this in jam jars for Christmas presents or make in large quantities for storing. I love it over ice with a splash of soda and it makes a good and luxurious addition to jellies and sauces.

Pick your sloes now that they have had the frost on them as it makes the skins softer which releases the juices quickly.

600g sloes

1 litre gin or vodka

400g sugar

Pick over the sloes to get rid of any stalk or leaves and put them in a large sterilised kilner jar. Pour over the sugar and then the alcohol.

Close the jar tightly and tip it up regularly for a week or two to dissolve all the sugar. Then store in a dark place for at least three months.

Strain off the sloes and pour the alcohol through a funnel into sterilised bottles.

A recipe for the season!

Click here to download this recipe.


Quick Pumpkin Bread 

Here is a scone-type bread for eating straight from the oven with plenty of butter and of course it would be lovely with a spicy pumpkin soup! 

Double or triple the ingredients to use up your pumpkin. I don’t use the seeds from the pumpkin as I find them too tough. Bought is better for this. Sunflower seeds or chopped hazelnuts are also good. 

200g grated pumpkin (raw or baked) 

250g self raising flour (wholemeal if you have it) 

Salt and pepper 

50g cheese (plus a little for topping) 

50g butter 

Small bunch chives 

100g pumpkin seeds 

I egg 

150ml milk 

1 teaspoon mustard 


1 Set oven to 200/400/gas mark 6. Brush a baking sheet with a little oil. 

2 Put flour, salt and pepper into a bowl. 

3 Cut up butter and rub into the flour. Stir in the pumpkin and half the seeds. 

4 Grate the cheese, snip the chives and add both to the mixture. (save some cheese for topping) 

5 Beat the egg with the milk and mustard and add to the other ingredients 

6 Sprinkle a work surface with flour and knead the dough on it until it can be made into a circle. 

7 Place this onto the sheet and cut through into six segments with a little space between. Top with the remaining cheese and seeds and bake for 15 to 20 mins.

Click here to download the recipe.


Here is quince recipe for anyone who has a tree full of them.

Quince Jelly

This is lovely as an addition to sweet dishes but I also like to add a little to gravies, pork dishes and even in dressings. If you want it to be really set, then just boil it for longer but I find it makes a versatile drizzle and I pour it over everything from fried haloumi to my breakfast

3 good sized quinces (or should that be 3 quince?)
1 litre water
850g sugar

Roughly chop up the quince and throw the whole lot, pips, peel and all into a large pan with the sugar and water.

Stir over a gently heat to dissolve the sugar then simmer for at least an hour. The liquid should have reduced by about half to leave you with a rosy coral colour.

Strain into a couple of, warm sterilised jars or make up a few small ones for Christmas presents. If you prefer, you can stop the boiling a little earlier to make a more liquid glaze in which case you could use bottles and the colour will be more like rose lemonade.

Click here to download this recipe.


Here is another slow cooked dish for Autumn nights.

Glazed gammon

Unsmoked gammon—about 2.25 kg                  2 tbsp Worcester sauce
500ml apple juice or cider                                  1 tbsp black treacle
1 tbsp juniper berries                                         1 tbsp English mustard
4 cloves garlic, bruised                                      2 tbsp dark brown sugar
1 onion, quartered                                             1 tbsp cloves

To get rid of some saltiness I soak the gammon overnight then throw out the water but it depends on the gammon supplier.

Put the soaked gammon into a slow cooker (or casserole) with the cider (or apple juice), juniper berries, garlic, onion and Worcester sauce. Top up with water so that the liquid comes half way up the sides of the meat. Smear with the treacle and cook slowly with the lid on for at least 5 hours. Keep the cooking liquid.

When ready to roast it, turn on the oven to 180 degrees. Place the gammon into a roasting tray. Remove the rind from the meat and score it with a sharp knife. Slather it with mustard and then pat on the sugar. Stud the whole thing with cloves and pour enough liquid in to come up by about an inch all round. Tent it loosely with foil and bake for about 40 minutes. Take off the foil and carry on cooking for about another 15 minutes to get the colour just right. Serve hot with some of the reduced liquor or slice it when cold.

Click here to download this recipe

Slow cooked short ribs

With the frosts arriving I want to celebrate the drop in temperature with a comforting bowl of slow cooked beef made in my slow ribs are so flavoursome and like lamb shanks, when cooked very slowly they fall off the bone and and are delightfully soft. Use any like with them but here is one with a vaguely Chinese style and I’ll serve it in a bowlful of brown rice. Ribs vary in size (hence the sk tion recommendation) so when choosing them try to imagine them off the bone!

Serves 3 - 5

3 ribs
1 cup of soy sauce
1 cup of plum sauce
1 tbsp fish sauce or a dash of anchovy essence 4 cloves of garlic, peeled and sliced
2 red chillies, chopped
2 star anise
2 inches of ginger, peeled and chopped
2 cups of water
1 cup of white wine or vermouth
Six shallots or small red onions

Nb if you haven’t got plum sauce you could add some apple puree or even some tinned plums or prunes – the idea is to add some sweetness.

Brown the ribs in a little oil and place in your slow cooker. Brown the onions in the fat and add these but put the fat in a cup and store in the fridge for another time.

Place all the other ingredients in the oil-free pan and stir until mixed and hot through. Tip this onto the meat and on- ions and cook for about four hours.

When the meat is really tender, scoop it out to an oven proof casserole dish, removing the bones as you do so. The meat should break into big chunks.

Skim off the fat from the liquid. Transfer the juices into a large saucepan and bubble to reduce by at least a third then tip back over the meat.

Click here to download this recipe.


Supergrain salad with tahini dressing 

150g wholewheat cous cous 

150g quinoa 

150g brown rice or barley 

1 teaspoon sea salt 

1 bunch spring onions 

1 tin of chick peas 

Big bunch of chopped mixed herbs 

Olive oil 

Grated zest and juice of a lemon 

100g chopped olives 

100g chopped capers and gerkins 

100g toasted seeds 


Cook all the grains according to instructions on packet. Allow to cool for a while before folding in the other ingredients. Top with the dressing and a teaspoon of Zaatar if you have it. 

To make the dressing – mix 3 tablespoons of tahini with a clove of garlic (minced), the juice of an orange, ½ tsp chilli flakes, a little oil, a pinch of salt and a drizzle of maple syrup or honey. Shake it all up in a jam jar. 

(pomegranate syrup is nice with this too and some of the seeds scattered over the top adds taste and colour) 

Note - Quinoa (pronounced Keenwah) although less popular than rice, can be a more nutrient-dense alternative. For a 100-gram serving, quinoa has double the amount of protein (14 grams versus 7 grams) for approximately the same amount of calories. It also has 2.5 times the amount of fiber than rice: 7 grams versus 3 grams, respectively. 

It's higher in B-vitamins than other grain alternatives like barley, rye, rice, and corn. B-vitamins contribute to the metabolic reactions going in your body all the time, converting the food you eat into fuel for energy. Eating quinoa may also help lower LDL or "bad" cholesterol, reducing the risk of cardiovascular disease, according to a 2012 study.

Click here to download this recipe.


Lemon and herb cutlets 

If your butcher is any good, they will be very happy to French trim cutlets. When they are trimmed they look good but more importantly, they make the pleasure of picking them up and gnawing on them even more joyous. At this time of year you could get away with 2 person but 3 piled up on the plate looks more generous. 

For 6 cutlets 

Make a marinade by chopping up a good handful of fresh herbs and mixing with 2 cloves of garlic, a spoonful of honey, the zest and juice of a lemon, a teaspoon of mustard and a dash of anchovy sauce (or a couple of anchovy fillets mashed up). I also like to add a splash of vermouth and a little olive oil. 

The easiest way to marinade is to tip everything into a freezer bag and put this into a bowl. I let the cutlets marinade over night then move them around in the marinade once again the next morning. 

An hour before you want to eat, take the cutlets out of the fridge, wipe them with kitchen paper and remove them on to a plate to take the chill off them. Keep the marinade. 

To cook, heat up a frying pan, put a little oil into the pan. When the pan is hot, let the cutlets sit skin side down to brown then flick them over and fry on a medium heat until they are cooked. This will take between five to 10 minutes. Alternatively (particularly if you are cooking a big batch) roast them in the oven for fifteen minutes. 

Let them rest and while they are resting use the marinade to swirl around the pan to use as a gravy.

Click here to download this recipe.


So called because it is basically handfuls of stuff though I’ve given the approximate weight. Also handy for anyone on a vegan or gluten free diet as I often use rice flour or a gluten free brand.

Handy Cakes

So called because it is basically handfuls of stuff though I’ve given the approximate weight. Also handy for anyone on a vegan or gluten free diet as I often use rice flour or a gluten free brand.

2 handfuls desiccated coconut (60g)                                          4 tbsp oil
1 handful roughly chopped nuts (85g)                                        4-5 bananas
3 handfuls of oats (60g)                                                              1 handful raisins (110g)
2 handfuls cooked brown rice (110g)                                          2 handfuls flour (60g)
4 prunes plus a little juice ( or apricots)                                      2 tbsp apple juice
pinch of salt
a little sweetening eg maple syrup, honey, brown sugar

Preheat oven to 180degrees.  Line a 30 x 25cm tin

Combine all the dry ingredients. Mash the banana and mix in along with the finely chopped prunes. You could add some cinnamon or any other extra flavour you like.

Add all the liquids until it is like a flapjack mixture. Spoon it into the tin and smooth it down to about an inch deep.

Bake for 30 – 40 minutes

Note – this is the basic mix but feel free to add stem ginger, cranberries, seeds etc. Also, if you want it less like a flapjack then do process the oats a bit first. In fact you can process the whole lot if you wish!

Click here to download this recipe.


Try a healthy snack eaten in ancient roman - roasted peas. No crisps or popcorn in Europe then, so instead at the gladiatorial matches and at the baths this is what you would have eaten - enjoyed by those who went to the Ludlow Food Festival this last weekend. 

Roasted Peas
To make roasted green peas, just toss the green peas with a little olive oil, put on a baking sheet in a single layer and bake at 375F for 45 minutes to an hour.  That’s it! Move them around once or twice during the roasting. As the peas are being baked, since they are so small in size they just dehydrate and become dried and crunchy. When the peas are roasted, sprinkle them with salt or your favorite seasonings. They can be made with frozen peas, thawed and dried.


This week a lovely starter.

Fig and Pancetta Tart with Dolcelatte

This makes a delicious starter for 4 to 6 people or by all means double up (or more) for a party.

100g puff pastry plus a little flour for dusting                          1 packet pancetta slices
Butter for greasing  the tin A little olive oil
6/8 large figs 1 small beaten egg
150g dolcelatte cheese 100 ml double cream
a few leaves of coriander or other herbs

Roll out the pastry into a square or rectangle that is about 10cm wide. Brush with the beaten egg. Place on a buttered baking sheet and chill for 30 mins.

Preheat the oven to 200degrees. Cut the figs into quarters and arrange on the pastry leaving a 1cm gap round the edge. Dot the cheese around the figs and drape the slices over the top. Season with a little salt and plenty of black pepper and drizzle over a little olive oil.

Bake for 10 mins.

Remove from the oven and our on the cream and scatter some herbs on the top. Carry on baking for a further 8 – 12 minutes until the pastry is cooked through and golden.

Serve with a simple herb salad to include coriander, parsley, mint and maybe some baby spinach.

 Click here to download this recipe.


A good dish to showcase some vine ripe tomatoes. I can still remember when I first tasted this dish made by Milly at the Ludlow Food Festival a few years ago when she was doing a workshop there for the Centre. She let me take some of it home and now I have her recipe, as do you.


Serves 8 as a starter or side dish

1 kg large ripe tomatoes                                                       75g tin of anchovies, drained and
3 thick chunks of ciabatta or sour dough                                      roughly chopped
2 garlic cloves                                                                      1 small red onion
2 tbsp olive oil                                                                      12 black olives
2 tbsp red wine vinegar                                                        Large bunch of basil
1 heaped tbsp capers                                                          Large bunch of parsley
1 mild red chilli


Skin the tomatoes and, keeping one aside, deseed and chop the rest. Put in a sieve over a  bowl to catch the juice.

Tear up the bread and put in a large bowl. Season the juice with the garlic, pepper, oil and vinegar and pour this over the bread.

Layer up with the other ingredients and leave to steep for an hour before topping with a few more basil leaves and the chopped tomato.

Click here to download this recipe.


After last weeks main course, we have now arrived at the dessert, using seasonal peaches (or nectarines).

Peach and almond pie

Serves 8

For the Pastry

225g plain flour                                                175g butter, cubed
75g ground almonds                                       75g caster sugar
1 tsp mixed spice                                              Grated zest of one orange
2 medium eggs


100g amaretti biscuits, crumbled
6 peaches, halved and stoned (nectarines are also lovely)
Extra Caster sugar

Mix the flour, almonds and spice for the pastry in a large bowl. Rub in the butter. Stir in the sugar and orange zest.

Separate the one of the eggs and add the yolk and other whole egg to the pastry. Keep the left over white for the glaze.

Form into two thick discs, one slightly bigger than the other. Chill these in the fridge for 30 mins.

Preheat the oven to 180 degrees. Roll out the larger disc to line a 24cm fluted tin. Sprinkle the pastry base with the biscuits and set the peaches on top, cut side down.

Trim the edges and roll out the rest of the pastry. Press down the pastry lid and pinch round the edge. Trim to neaten it up.

Using a fork, whisk the egg white a little then brush it on to the pastry lid. Scatter some caster sugar on top and bake in the middle of the oven for about 45 minutes until crisp and golden brown.

Click here to download this recipe.


Well we had a starter last week, so on to the main course!

Rump of lamb

I find that one rump of lamb easily feeds 2 and can often stretch to 2 adults plus one child – which is handy to know.

I like to marinate it over night.

To do this, I slice a couple of cloves of garlic and stick the end of a sharp knife into the rump and stud it with the garlic slivers. I then smear the lamb with a couple of teaspoons of anchovy essence for maximum flavor and push the sauce into the holes I have made. (you could use tinned anchovies but go easy, 3 cut pieces is probably enough) I then put the rump into a strong plastic bag and pour in some vermouth or white wine, scatter in some pepper corns, a little lemon rind and a couple of sprigs of rosemary. Sometimes I add a little maple syrup or honey before dumping the bag into a bowl and leaving it in the fridge until I want it.

Half an hour before cooking I take the lamb out of the fridge to take off the chill. When I want to cook it I turn on the oven to 200 degrees and set a frying pan on to heat up. I lift the lamb out of the bag, letting the bowl catch the drips and I pat the rump with a paper towel.

I pour a very little oil into the hot pan and lay the rump in the pan skin side down until it is nicely brown. I sear it all over before putting it into a small tin in the oven. I roast it for about 25 minutes (less if you like it rare) and rest it in a warm dish for at least another 5. While it is resting I tip the remaining marinade into the roasting pan with some water or stock to swirl it around then tip this back into the frying pan to heat up and make a little gravy.

Click here to download this recipe.


Just the recipe for these hot August days


must be served ice cold!

750g ripe tomatoes
1 cucumber, chopped
A small red onion
1 green pepper, finely chopped
2 large cloves garlic, crushed
2 tbsp finely chopped olives
80ml red wine vinegar
60ml olive oil
1tbsp tomato paste
Bunch of mixed herbs to your liking
parsley, basil, a little mint finely chopped

You can serve it with chopped hard-boiled egg, natural yogurt, croutons, chilli oil, jummus, toasted seeds, etc. and some crusty bread.

Score a cross on the top of the tomatoes then place them in a large pan or bowl. Pour on boiling water from a kettle and leave for a minute. Scoop them out and drop into cold water. Slip off the skins and chop the flesh very finely.

Mix together with all the other ingredients and season to taste. Chill for a couple of hours before serving with  the accompaniments in little bowls. I like to drop in some ice cubes too.

Click here to download this recipe.


Another gooseberry recipe, if you don't have some in your freezer, blackcurrants or nectarines would be delicious.

Gooseberry meringue roulade (Makes two medium or one large roulade: serves 12)

10 egg whites                                            560ml/1pint double (not whipping) cream, whipped
1 tsp cornflour                                           2-3 tbsp. elderflower cordial
560/1lb 4oz caster sugar                          170g/6oz ground almonds
Grated zest of 1 lemon                             75g flaked almonds
450/1lb gooseberries (or more for a stronger flavour)

Top and tail the gooseberries and cook them without water until they can be mashed to a pulp or liquidised. Sieve the purée if you prefer and, if it is watery, boil it down a little. Taste and add a little sugar if you like, but bear in mind that the meringue is very sweet. Allow to cool, then stir in the cream, cordial and almonds.

Whisk the egg whites to soft peaks. Sift the cornflour and sugar and add to the egg white gradually, along with the lemon z

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