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Baked Feta

by Recipes

This is such a perfect recipe for Saturday lunch time especially on colder days as it so warming and delicious. Serve with warm slightly toasted sour dough bread.

This will serve 2/3 people and will cost you just under £5 to make

Ingredients

1 block of Feta cheese – I always go for the reduced fat option

10 cherry tomatoes, chopped in half.

Tin of tomatoes

Garlic 2 cloves crushed.

Balsamic vinegar

Dried oregano

To make

Cut the feta cheese into small cubes, your block should give you 8 cubes.

Into an oven baked dish pour in the tin of tomatoes, chopped cherry tomatoes, garlic and 2 tsp of oregano and give it a stir.

Sit the cubed feta on top and pop in a preheated oven for 20 minutes or until the feta starts to turn slightly brown and soften.

Drizzle with balsamic vinegar and a little more oregano

Pop on the table with the warm bread and dive in.

Enjoy

Lemon pound cake on white background

Lemon drizzle cake

by Recipes

As most of you know I do have a bit of a thing for lemons, so it would only be right that my most favourite cake is the classic Lemon drizzle. This is such a simple recipe that makes the most delicious light and zesty sponge.

Ingredients

2 large eggs

Self raising flour

Butter

Caster sugar

1 large lemon

To make

Weigh the 2 eggs and then measure out the same weight in the self raising flour, butter and caster sugar.

Mix all the above ingredients together.

Grate the lemon and add to the mixture

Put the mixture in to a greased loaf tin until the middle sets, approx 50 minutes at 180 degrees.

Whilst your cake is in the oven, squeeze the juice from the lemon and add in 85g of caster sugar or icing sugar.

When the cake comes out of the oven use a cocktail stick/skewer to make holes in the top and pour over the sugar mixture.

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Lamb and Chorizo Casserole

by Recipes

Ingredients 

• 100g Chorizo 
• 880g Lamb Neck Fillet 
• 75g Plain Croutons 
• 2 Garlic Cloves 
• 50ml of White Wine 
• 50ml of White Wine Vinegar 
• Half tsp of Oregano 
• Half tsp of Paprika 
• Half tsp of Cumin 
• 100ml Lamb Stock 
• Bay Leaf 
• Parsley 
• Green Beans/Veg 

Steps 

1. Gently fry 100g of chorizo in a pan. 
2. Once browned remove from the pan and add in and gently fry 800g of lamb neck fillet for a few minutes. 
3. Next pour 75g of plain croutons into a food blender with 2 garlic cloves, 50ml of white wine, 50ml of white wine vinegar, half a tea-spoon of oregano, half a tea-spoon of paprika, and half a teaspoon of cumin. 
4. Add 100ml of lamb stock and blitz to form a paste. 
5. Back to the pan, now add in the chorizo, the bread paste from the blender, and 300ml of lamb stock along with a bay leaf. 
6. Bring to the boil and then cover and leave to simmer for 1 hour 30 minutes.
7. Garnish with parsley and serve with green beans and chunky bread. Enjoy!

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Lamb Pittas with Chilli Dip

by Recipes

Ingredients 

• 500g Lamb Mince 
• 1 tbsp of Olive Oil 
• 1 tbsp of Vinegar 
• 1 tsp of Mustard 
• Cucumber 
• 420g Red Kidney Beans 
• 1 tsp of Chilli Powder 
• 100g Natural Yogurt 
• Pitta Bread 
• Salad 

Steps 

1. Divide 1 500g pack of lamb mince into 8 evenly sized patties and place in the fridge to chill for 10 minutes. 
2. Make a salad dressing using 1 tbsp of olive oil, 1 tbsp vinegar and 1 tsp of mustard and stir. 
3. Halve one whole cucumber lengthways and scoop out the seeds from both halves. 
4. Thinly slice the rest of the cucumber and mix with 420g of red kidney beans, toss into the salad dressing and set aside. 
5. Heat a tablespoon of olive oil and fry each of the lamb patties until well cooked and hot. 
6. Meanwhile, combine 1 tsp of chilli powder with 100g of natural yogurt.
7. Toast the white pitta bread and split them in half. 
8. Spread the inside with the yogurt dip and place the patties inside.
9. Serve with salad. 

Enjoy!

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Tomato and Smoked Sausage

by Recipes

One pot and perfect for camping. 

Ingredients 

• Mayonnaise 
• White Onion 
• 2 Garlic Cloves 
• 350g Smoked Sausage 
• Tin of Chopped Tomatoes 

Steps 

1. Heat 4 heaped spoonfuls of mayonnaise 
2. Add in 1 chopped white onion and 2 chopped garlic cloves and cook for 5 minutes. 
3. Add in 350g of smoked sausages chopped, 2 tbsp of tomatoes puree, 2 tbsp of red wine vinegar, 1 tin of chopped tomatoes, splash of water, 1 vegetable stock cube, and one glass of red wine. 
4. Cook for 30 minutes stirring occasionally. 
5. Serve with rice or bread. 

Enjoy!

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Sausage and Vegetable Kebabs

by Recipes

Ingredients 

• Pack of Pork Sausages 
• Large Courgette 
• Red Pepper 
• Yellow Pepper 
• Couscous 

Steps 

1. Cut one pack of pork sausages into chunks.
2. Chop one large courgette, one red pepper, and one yellow pepper.
3. Thread the sausage and vegetables onto skewers, brush them with a little oil then grill or BBQ for 15 minutes.
4. Prepare some couscous according to the instructions and then serve together.

Enjoy!

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Gnocchi and Stilton Bake

by Recipes

Ingredients

• 400g Gnocchi 
• 50g Stilton Cheese 
• 10 Cherry Tomatoes 
• 280g Double Cream 
• Garlic Clove 
• Egg 
• Parsley 

Steps

1. Cook 400g of gnocchi according to the instructions.
2. Drain and place in a baking dish.
3. Sprinkle over 50g of Stilton cheese and 10 chopped cherry tomatoes.
4. In a small pan gently cook 280g of double cream with one crushed garlic clove, remove from the heat.
5. Whisk the egg into the cream and then pour this over the gnocchi.
6. Bake in a preheated oven for 5 minutes.
7. Sprinkle over chopped parsley to serve.

Enjoy!

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Butternut Carbonara

by Recipes

This is a great one for getting kids to eat butternut squash. 

Ingredients 

• 2lbs Butternut Squash 
• 2 Garlic Cloves 
• 1 tbsp of Fennel Seeds
• 2 tsp of Whipping Cream
• 130g Chorizo
• 400g Spaghetti
• 4 Eggs
• 60g Parmesan

Steps

1. Put 2lb of butternut squash peeled and chopped onto a preheated baking tray oiled (1 tsp of oil) along with 2 chopped garlic cloves and 1 tbsp of fennel seeds.
2. Roast for 3 minutes.
3. Allow to cool for a few minutes and then add to a food processor along with 2 tsp of whipping cream and blitz.
4. In a pan fry 130g of diced chorizo until crispy and then set aside.
5. Boil up 400g of spaghetti until cooked.
6. Whisk together 4 eggs and 60g of Parmesan then pout this over the drained pasta along with the butternut squash puree and stir for 3 minutes.
7. Add in the chorizo and stir through.
8. Serve with Parmesan shavings.

Enjoy!

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Courgette and Lemon Spaghetti

by Recipes

This year our allotment has been producing lots of tasty courgettes, so this is the perfect recipe to put them to good use and makes a quick midweek meal.

Ingredients

• 300g of spaghetti
• 6 garlic cloves
• Zest of two lemons
• 650 grams of courgette
• 3 tsp of chilli flakes
• Slice of bread
• Olive oil
• Water
• Chopped parsley

Steps

1. Boil the spaghetti
2. Grate the courgette and then squeeze out the excess juice, you can do this in a seize
3. Add the olive oil and crushed garlic to a pan, heat up and then add the grated courgette and cook until soft
4. Grate up the bread to make crumbs
5. Drain the pasta and add the courgette, mix together add the lemon zest and squeeze out the juice all over the dish. Mix together and add the chilli flakes and mix again
6. Fry up the breadcrumbs with the olive oil and chopped parsley until crispy and top them on the pasta

Enjoy!

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Watermelon Salad with Feta Cheese

by Recipes

This is such a tasty refreshing salad, perfect for summertime. 

Ingredients 

• Medium-sized watermelon 
• Half a cucumber 
• One block of feta cubed 
• Chopped mint leaves 
• One lime 
• Olive oil

Steps

1. Add the chopped-up watermelon to a serving bowl
2. Add in the chopped cucumber, cubed feta, and chopped mint leaves
3. Mix together
4. Add the juice of the squeezed lime
5. Drizzle with olive oil

This will make a refreshing lunch or a great BBQ side.

Enjoy!