400g Sausage meat
220g Black pudding
20g finely chopped parsley
7 large eggs (2 whisked in a bowl)
80g plain flour
Salt and pepper
- Mix the sausage meat, black pudding and parsley with a pinch of salt and pepper until you have a smooth texture.
- Split into 5 even portions and roll them flat between sheets of baking paper. Aim for 3-4 mm thick
- Boil 5 eggs for 6 minutes then add straight to ice water for 10 minutes.
- Peel the eggs and wrap tightly with the meat mix, trimming any excess.
- Dip the wrapped eggs in the flour then dip in the whisked egg and breadcrumbs until the eggs are coated all over.
- Deep fry at 170°c for 5 minutes, turning regularly.
This Roasted Beetroot and Goats Cheese Salad delivers a heavy hit of earthy flavours from the beetroot, tempers it with creaminess from the goats cheese and sharpness from balsamic vinegar to deliver a wonderfully balanced salad bursting with Summer flavour. Serve it up on its own or as a side dish.
250g cooked beetroot (not pickled)
4 tbs olive oil
3 tbs balsamic vinegar
200g green beans, trimmed
145g mixed leaves
1/2 cucumber, peeled into ribbons
100g goats cheese round, halved horizontally
50g walnuts, roughly chopped
- Heat oven to 200c/180c fan/gas 6 and put the beetroot in a roasting tin with 1 tbs oil, 1 tbs vinegar and plenty of seasoning. Roast for 8-10 minutes until sticky.
- Bring a pan of salted water to the boil, add the green beans, cook for 1 minute, then drain. Toss in with the beetroot and roast for a further 5 minutes.
- Make the dressing by combining the remaining oil and vinegar in a small bowl. Season well. Put the mixed leaves and cucumber in a bowl and toss together with a little dressing.
- Dip the cheese halves in the chopped walnut so the tops are covered, then pop in the roasting tin with the beetroot and green beans for a few minutes, to soften and toast the nuts.
- Pile the salad onto plates and serve with the remaining dressing drizzled over the top.
Haggis (From Scots Gaelic taigeis) is a savoury pudding that traditionally contains sheep’s offal, specifically the heart, liver and lungs, combined with onion, oatmeal, spices, suet and seasonings. Baked in a casing, traditionally a sheeps stomach, the haggis is a dish infamous for sounding off-putting but tasting delicious. After all, the haggis is a fantastic savoury dish that isn’t just filling, but absolutely packed with flavour. Traditionally served with neeps and tatties (Turnips and Potatoes, respectively) and a dram of whiskey, the haggis is a favourite amongst the Scottish and Scots diaspora across the world.
There are some variations on the haggis, most commonly the vegeterian haggis. This vegeterian haggis makes this delicious dish accessible to more people.
200g plain flour
1 small onion, chopped
250g small oatmeal
125g cooked lentils
Vegetable stock to combine
- Melt the butter and add to the dry ingredients, stir
- Moisten with enough stock to make a soft mixture.
- Season with white pepper and a little salt.
- Boil in a covered pudding basin for about 3 hours
- Serve with tatties and neeps.
- 250g plain flour for coating
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- A whole 2 to 2.5kg chicken, cut into pieces or use chicken thighs
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 green pepper, chopped
- 1 (400g) tin chopped tomatoes
- 1/2 teaspoon dried oregano
- 125ml white wine or Chicken stock
- 200g punnet fresh mushrooms, quartered
- Salt and Pepper to taste
1. Combine the flour, salt and pepper in a plastic bag.
2. Shake the chicken pieces in flour until coated.
3. Heat the oil in a large frying pan (one with a cover/lid). Fry the chicken pieces until they are browned on both sides. Remove from pan.
4. Add the onion, garlic and pepper to the pan and sauté until the onion is slightly browned.
5. Return the chicken to the pan and add the tomatoes, oregano and wine or if using, chicken stock. Cover and simmer for 30 minutes over medium low heat.
6. Add the mushrooms and salt and pepper to taste. Simmer for 10 more minutes and serve.
150g Self Raising Flour
1tsp Baking Powder
225g Caster Sugar
50g Ground Almonds
125g Butter, melted
2 Large Eggs, beaten
350g Rhubarb, sliced
25g Flaked Almonds
1.Preheat the oven to 170C, Gas 3.
2. Butter and base line a loose-bottomed deep 20cm (8in) cake tin.
3. Sift the flour and baking powder into a mixing bowl.
4. Stir in the sugar and almonds.
5. Beat in the melted butter and beaten eggs to give a soft dropping consistency.
6. Spoon half the mixture over the base of the cake tin.
7. Arrange the rhubarb over the cake base then drop the rest of the mixture over in spoonful’s, leaving gaps.
8. Scatter with the flaked almonds.
9. Bake in the preheated oven for 1 ¼ – 1 ½ hours until well risen and golden. Insert a skewer into the centre, if cooked the skewer should be clean and dry.
10. Cool in the tin for 5 minutes then remove and leave on a wire rack to cool.
11. Serve with cream or ice cream.
Simple and filling, a quiche is a wonderful dish that can be served hot or cold. This is a recipe for a ham and cheese quiche but can be modified in any way you like: You can add vegetables such as peas and spring onions, substitute ham for whatever you fancy, make it crustless or with a crust! A quiche is a great way to really use leftovers needing just a few simple ingredients.
And for those who need a recipe for a shortcrust pastry, well, our Healthy Cooking team, working diligently from home, have went ahead and concocted a quick and simple recipe for that too!
- 1 tablespoon butter
- 1/2 medium onion, chopped
- 4 eggs, lightly beaten
- 1 cup Milk or half-and-half (Milk and cream )
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups diced ham ( or any meat, fish or vegetable alternative fillings)
- 2 cup grated cheddar cheese
- Short crust pastry or 1 deep dish Pastry case
* (pastry not required if making a crustless quiche).
Preheat oven to 190 °C/ fan °170 or Gas 5
1. Line a 8—10 inch flan dish with shortcrust pastry or *grease proof paper for a crustless quiche.
2. Melt butter in a small non stick pan and cook onion until soft. Let this cool slightly.
3. In a large bowl, whisk together eggs, Milk or half-and-half, salt and pepper.
4. Stir in ham (or meat alternative) and cheese (setting aside a small amount of cheese to sprinkle on the top).
5. Stir in cooked onion
6. Pour filling into pie crust or *lined quiche dish. Sprinkle remaining cheese over the top
7. Set on a baking sheet and place in oven for 35 to 45 minutes, or until set.
Serve warm or chilled.
These biscuits are crispy, fruity morsels of goodness: Perfect for festive celebrations…or at any time of the year, really! Bake up a batch and enjoy across the festive season with a cup of hot chocolate, tea or coffee!
150g caster sugar
2 small free range eggs
½ tsp vanilla extract
200g plain flour
Pinch of salt
1/2 tsp bicarbonate of soda
75g chopped walnuts
200g sweet mincemeat
1. Preheat oven to 180 °C/Gas Mark 4 and line two baking trays with parchment paper.
2. Cream the butter, sugar and eggs together, then beat in the vanilla.
3. Sift the flour, salt and bicarbonate of soda together, and add to butter mixture. Mix until well blended.
4. Stir in the nuts and mincemeat, mix well.
5. Drop 20g of the biscuit mix onto the prepared baking trays. Use a fork dipped in plain flour to press the biscuits down to even thickness. Please make sure you leave enough of a gap between the biscuits as they do spread.
6. Bake the biscuits for 8 to 10 minutes until light but golden brown for a soft eat, if you prefer a crispy crunchy biscuit bake them for 12 – 15 minutes, dust them with icing sugar and leave them to cool on a cooling rack.
These fantastic spiced biscuits make for lovely treats at Christmas or…anytime, really! With just the right touch of spice and that hit of sweetness, these biscuits are certain to become everyday favourites!
Sunflower oil for greasing
175g plain flour, plus extra
1 tsp ground ginger
Zest of 1 orange
100g cold butter, cut into chunks
50g golden caster sugar
1 tablespoon milk
12 fruit flavoured boiled sweets
Icing sugar to dust
About 120 cm ribbon to decorate
1) Heat oven to 180 degress celsius/fan, or gas mark 4. Grease 2 large non stick baking sheets with oil.
2) Whizz the flour, ginger, zest and butter with 1/2 tsp salt to fine crumbs in a food processor.
3) Pulse in the sugar and milk, then turn out and kneed briefly on a floured surface till smooth
4) Wrap in cling film, then chill for about 30 mins
5) Flout the work surface again, then roll out the dough to the thickness of a £1 pound coin. Using a 7cm cutter cut out main shape of cookie, then using a 4cm cutter to cut out the middles. Re-roll leftover pieces. Make a hole in the top of each biscuit, then carefully lift onto the baking sheets
6) Crush the sweets into their wrappers with a rolling pin, then put the pieces into the middle of the biscuits—the sweets should be level with the top of the dough.
7) Bake for 15-20 mins until golden and sweets have melted
8) Leave to harden, then transfer to rack to cool.
9) Make some icing and decorate or just dust with icing sugar.
Don’t chuck out your vegetables, don’t waste that cream and don’t toss out that butter: This creamy carrot and parsnip soup is a fantastic, warming treat that makes the most of root vegetables this winter! Soups are perfect for making use of leftovers, and this soup is certainly an indulgent treat!
1 tbsp butter
1 large onion, chopped
2 large parsnips, peeled and chopped into 1 cm cubes
450g carrots, peeled and chopped
1 tbsp freshly grated root ginger
600 ml boiling water
1 stock cube
Grated orange rind
100 ml single cream
Salt and pepper
Dried chilli pepper flakes or paprika to garnish
1. Melt butter and fry onion until soft. Add the carrots and parsnips, fry for 3 minutes.
2. Add stock, ginger and orange rind to pan.
3. Simmer for 30 minutes until carrots and parsnips are soft.
4. Remove from heat and blend with hand blender.
5. Stir in cream, season with salt and pepper.
6. Warm through and serve with crusty bread.
This wonderful Winter Vegetable Crumble is a hearty delight that is perfect for tea-time! The mustard, creme fraiche and thyme give it a wonderful flavour, while the crumble topping adds extra substance to a flavourful dish. It’s certainly one to try!
400ml vegetable stock
450g celeriac, peeled and diced
3 carrots, peeled and diced
1 onion chopped
3 small potatoes, peeled and diced
2 leeks, sliced
200ml tub crème fraîche
2 tbsp plain flour
1 tbsp wholegrain mustard
1 tsp thyme
50g butter, diced
100g plain flour
50g strong cheddar,grated
25g flaked almonds
1. Pour the stock into a pan and bring to the boil. Tip in the celeriac, carrots and potato, then add the leeks. Cover the pan and cook for 10-15 minutes.
2. Beat the crème fraîche with the flour and mustard. Stir into the vegetables until thickened, then add the thyme and season. Remove from the heat.
3. For the crumble, rub the butter into the flour. Season, then stir in the cheese and flaked almonds. Spoon the filling into small ovenproof dishes and scatter the crumble on top. If freezing, wrap in cling film, then foil. To defrost, thaw overnight in the fridge.
4. To cook, heat oven to 190C/170C fan/gas 5 and bake for 30-35 mins until golden.