Turnham Green Seasonal Recipes
Enjoy these fabulous recipes by Turnham Green's recipe goddess, Zita. Just click on the recipe name to be taken to the full recipe below.
Winter Warmers
Spring Ahead
Summer At Last!
Autumn Colours
Christmas is a magical time of family, friends and food! An homemade ham is an easy and delicious way to feed any unexpected guests or to top up on the turkey as you can make it in advance and let it sit in the fridge for up to a week. The trick is making sure there is enough for Boxing Day sandwiches.
Serves 15-20 slices
Ingredients
1kg unsmoked gammon joint (organic if possible)
1 onion, peeled and cut in half
1 carrot, peeled
2 bay leaves
12 cloves
8 black peppercorns
5 tbsp TG Mustard with Garlic & Fennel
Method
Soak the joint overnight in cold water in a large pan.
Pour away salty water and cover joint with cold water and add the onion, carrot, bay leaves, peppercorns and 4 cloves.
Bring slowly to the boil, cover and simmer for 20 minutes per 450g/1lb.
Preheat the oven to 220°C / 425°F / Gas Mark 7.
Remove the joint from the water, allow to cool on a wire rack. Keep the cooking stock for making soups in the future (Pea & Ham is a lovely one!) - you can freeze the stock for up to 6 months.
Gently peel off the skin and spread a thick layer of Turnham Green Mustard with Garlic & Fennel over the fat layer of the ham.
Using a sharp knife cut a lattice pattern into the mustard layer and stick a clove into various crossover points.
Bake the joint for 20 minutes or until beginning to turn brown.
Allow to cool slightly or completely and slice into thick or thin slices as you and your guests prefer.
Leftover ideas: Sandwiches, ploughman's and soups (pea & ham is an old classic and will use up the stock as well).
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Having trained in nutrition and become an eco-queen I have completely changed my attitude to red meat. It is now a very special treat, organic and wild versions are the only "labels" to buy. Game is not only a healthier alternative to the battery farm animals typically seen on a menu it is also far more delicious so will make you a far more popular host!
Serves 4 as a main course
Ingredients
450g mixed game meat, diced
2 rashers of bacon
400ml chicken stock
150ml red wine
2 teaspoons TG Zesty Plum & Rosehhip Preserve
1 teaspoon sage
Pinch of cayenne pepper
1 large potato, peeled & roughly chopped
1 celery stick, roughly chopped
2 red onions, peeled & roughly chopped
1 garlic clove, peeled & crushed
100g mushrooms, peeled & roughly chopped
375g puff pastry
1 tablespoon TG Mustard with Garlic & Fennel
Salt & pepper to taste
Method
Preheat the oven to 170°C / 325°F / Gas Mark 3.
In a large saucepan, brown the meat on all sides in a little heated oil, remove and set aside once browned.
"Deglaze" the pan with water (i.e. pour a little water in the pan to dissolve the delicious flavours left in the pan), pour off "gravy" into a jug and set to one side (do taste it as if the meat burnt the "gravy" will be bitter so is best poured down the sink).
Add a little more oil and repeat Step 1 with the bacon.
Repeat Step 2.
Add a little more oil and repeat Step 1 with the onions, celery and mushrooms.
Repeat Step 2.
Add a little more oil and briefly cook the garlic.
Add the wine, stock, sage, cayenne pepper, Zesty Plum & Rosehip Preserve and potato.
Bring to the boil for 5 minutes.
Place the browned ingredients and wine mix in a large casserole dish. Pour over the set aside "gravy" to cover the meat and veg – top up with water if necessary.
Place in the oven and gently simmer for 60- 90 minutes with the lid on - do NOT let it boil as this can toughen the meat. (You can simply simmer in the pan on the hob if you prefer.)
When the meat is cooked (it should be very soft and fall apart when prodded with a fork), carefully remove the vegetables and meat with a slotted spoon and set aside in a warm bowl, cover with a lid.
Increase the oven temperature to 190°C / 375°F / Gas Mark 5.
Strain the gravy in to a separate pan and boil down to a good gravy consistency.
Cut the shortcrust pastry into plate-size triangles and place in the top of the hot oven for best "puff" results.
Add the gravy back to the stew ingredients.
Remove the puffed triangles and spread a generous layer of Mustard with Garlic & Fennel over the underside.
Divide between 4 bowls and top with the puff triangle for dramatic effect!
Leftover ideas: Just reheat the stew and serve with steamed broccoli and mashed sweet potato mixed with Mustard with Garlic & Fennel.
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Baked beans are a sensational quick breakfast or lazy dinner – adding a handful of ingredients to them makes them absolute perfection! Combining beans with wholemeal bread also provides you with a whole protein and these additions add to your 5-a-day count.
Serves 2
Ingredients
1 jar/tin of baked beans (Biona do the best, go for the brand with the least added sugar)
1 teaspoon TG Fine Herb Mustard
1 onion, sliced
1 tomato, chopped
2 slices of Granary bread
Butter
Salt & pepper to taste
Method
1. Put the beans, tomato, onion and mustard in a pan and heat until lightly bubbling.
2. Toast your bread.
3. Butter your toast and pour over the baked beans – enjoy!
Leftover ideas: Reheat and serve with some mashed potato and organic sausages.
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I am always amazed at how many compliments I get for really simple (& healthy) recipes – this is the ultimate! Mackerel is a great (& cheap) source of Omega 3 and TG mustard is a fabulous flavour enhancer adding wonderful spices that have a range of beneficial health properties.
Serves 4 as a starter or 8 for nibbles
Ingredients
140g hot smoked mackerel fillets
100g crème fraiche
Zest & juice of ¼ a lemon
1 ½ tablespoon Turnham Green Moroccan Mustard
Salt & pepper to taste
Sweet paprika and sprig of lemon balm or parsley to garnish
Thickly sliced artisan seeded sourdough or oatcakes (available from Turnham Green)
Method
1. In a bowl break up the mackerel with your fork.
2. Mix in the crème fraiche, lemon zest & juice and Turnham Green Moroccan Spiced Mustard to create a thick creamy paté.
3. Season to taste and garnish with a sprinkling of red paprika topped with a flash of green.
4. Serve with slices of sourdough/crackers as a starter/nibbles.
Leftover ideas: Mix up with some hot mashed potato, top with grated cheese and flash under the grill for a seriously quick fish pie!
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Venison is arguably the most delicious and accessible “game” there is and it is a much healthier alternative to beef. I couldn’t believe my luck when I came across venison burgers in one of the John Lewis foodhalls, but you can just ask your local butcher to either source some minced venison or to make some up for you. This recipe is just what you want after a heavy day of Christmas shopping!
Serves 2
Ingredients
2 small courgettes, grated
¼ fennel bulb, grated
50g Cheddar cheese, grated (nothing beats Godminster Organic)
1 teaspoon TG Mustard with Garlic & Fennel
2 venison burgers
Rapeseed oil/ organic virgin coconut oil (both available from Turnham Green)
1 tomato, sliced
2 wholemeal pitta breads
TG Spicy Tomato Sauce
Method
1. Mix together the grated courgettes, grated fennel, grated cheese and mix Garlic & Fennel Mustard.
2. Fry the cheese mix and tomato slices in a frying pan with a little coconut/rapeseed oil.
3. Fry the burgers on each side as per the instructions on the pack depending on whether how well you like your meat cooked – medium rare is my favourite.
4. Lightly toast the pitta breads in a toaster.
5. Cut open the pitta bread, place the burger, tomato and cheese mix inside the pitta.
6. Serve with lots of napkins and plenty of Turnham Green Spicy Tomato Sauce.
Leftover ideas: You can use any leftover cheese mix in an omelette.
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This autumnal recipe is a take on the traditional French cassolet. You can use pre-prepared duck confit or simply sear and roast a duck breast, either way the salty lentils and pungent lovage combined with sweet carrot and garlic make an excellent base for the gamey meat. If you like this recipe, sign up for one of Jenny's private cookery lessons with Ginger Jar.
Serves 4
Ingredients
A tin of 4 confit duck legs (if using duck breasts then cook by scoring the skin, rendering the fat off by placing skin side down in a frying pan, then finish in an oven, 180 C, until cooked through but still pink)
1 white onion, finely chopped
1 large carrot, peeled and chopped into small cubes
4 rashers of streaky bacon, chopped into chunks
2 garlic cloves, crushed
200g Puy lentils
200ml chicken or vegetable stock
200ml white wine
A handful of rosemary and thyme leaves, finely chopped
5 to 6 large lovage leaves (depending on strength), chopped
A large tablespoon of Turnham Green Fine Herb Mustard
Method
1. Preheat the oven to 180°C / 350°F / Gas Mark 4.
2. First cook your lentils. Rinse under cold water then place in a saucepan and cover with twice their volume in stock and white wine. Bring to the boil and then simmer for 15-20 mins until cooked but still al dente. Top up with stock and wine if required.
3. Meanwhile, fry the bacon in a large pan until starting to turn golden brown. Remove from the pan and set aside. Now sweat off the onions in a little butter and olive oil. When starting to soften add the diced carrot and cook gently until soft.
4. While the lentils and onions/carrots are cooking sort out your duck. Drain off most of the fat then place in the oven in a roasting tray for 10 minutes until warmed through. Remove from the oven and heat your grill to a high heat. Grill briefly until the skin is crisped up.
5. To finish the dish, add your garlic, TG mustard, chopped herbs and a glug of white wine to the onions and cook for a couple of minutes on a medium heat. Add your cooked lentils to the mix and check the seasoning.
6. To serve, place a mound of lentils in the centre of each plate and top with a confit duck leg (or roast, sliced duck breast). Top with a torn lovage leaf and serve immediately.
Leftover ideas: Shred up the duck stir-fry in some Organic Virgin Coconut Oil with some chopped vegetables.
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We all enjoy a “full English” occasionally, but not the heavy feeling it inevitably leaves you with. Try this stir-fry instead. Wild mushrooms are delicious and wonderfully healthy, so make the most of these gorgeous edible delicacies for this lip-smackingly delicious brunch. (Serves 2)
Ingredients
1 level tablespoons Turnham Green Fine Herb Mustard, thinned down with 2 tablespoons of hot water
2 medium potatoes, washed and cut into bite-sized chunks
2 garlic cloves, crushed
125g wild mushrooms (morels, giroles and trompettes work well), cleaned
2 wild boar/plain chorizo sausages, cut into small slices
Small bunch flat leaf parsley, finely chopped
Rapeseed oil for frying
2 eggs, poached (optional)
Parmesan shavings
For the tomatoes
150g baby plum tomatoes, washed and halved
Balsamic vinegar
Turnham Green Basil Salt & black pepper
Rapeseed oil (try using a flavoured Wharfe Valley rapessed oil – soon to be available in TG’s 2009 Christmas Hampers)
2 slices toasted rye sourdough
Method
1. First prepare the tomatoes: pre-heat the oven to 150°C / 300°F / Gas Mark 2. Place the tomatoes cut-side up on a baking tray and sprinkle with vinegar, rapeseed oil and seasoning. Roast for 45 minutes.
2. Steam the potatoes for 20-25 minutes – they will be ready when you can easily pass a fork through them.
3. Poach the eggs if including. [There are lots of ways to poach an egg, TG’s top tip is to make sure you have some seriously fresh organic eggs, crack each one into a small bowl being careful not to break the yolk. Then create a gentle whirlpool in your salted steaming pan of water and gently pour the egg into the middle. When it’s ready gently lift out and place on some paper towel (which made of recycled paper of course).]
4. Heat the rapeseed oil in a pan. Add the wild boar sausage and leave to fry for a few minutes, turning occasionally.
5. Next add the wild mushrooms over a high heat.
6. When the mushrooms are almost tender, add the potato chunks and turn the heat down to medium. Add the garlic and allow the potatoes to brown slightly, before pouring over the mustard. Add the chopped parsley, and mix carefully.
7. Serve topped with a poached egg and a scatter of Parmesan shavings, and a spoonful of slow-roast tomatoes on the side.
Leftover ideas: Reheat and serve with fresh salad and TG’s Spicy Tomato Sauce.
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It always amazes me as to how impressed guests are with a homemade “dip”, especially given how easy they are! The great thing about this dip is that it is a really easy (and delicious) way of boosting an unsuspecting individual’s vegetable intake. (Makes a BIG bowl to serve up at a party with crudités or use in sandwiches with crusty granary bread.) (Serves "LOTS")
Ingredients
3 tablespoons Turnham Green Spicy Tomato Sauce
1 fennel bulb, trimmed and cut into quarters
1 yellow pepper, deseeded and cut into quarters
1/4 teaspoon aniseed, lightly toasted in a pan
1/4 teaspoon paprika
1/4 teaspoon fennel seeds, lightly toasted in a pan
1 garlic clove
2 sun-dried tomatoes in olive oil
Juice & zest of 1/2 lemon
50g brazil nuts
1/4 red onion
65g fromage frais
Turnham Green Spiced Salt
Pepper
Splash of rapeseed oil
Method
1. Grind together the aniseed, paprika and fennel seeds with a pestle and mortar.
2. Arrange the fennel and peppers in an ovenproof dish, sprinkle over the spices, salt, pepper and a splash of rapeseed oil. Toss to ensure the vegetables are evenly covered and roast at 180°C / 350°F / Gas Mark 4 for about 40 minutes, or until the fennel and peppers are cooked.
3. Remove from the oven and place in a food processor with all the remaining ingredients. Blitz until the mixture resembles a spread. Adjust seasoning and serve.
Leftover ideas: Top a baked potato with the spread or add some hot stock and use as a sauce on spelt/wholemeal pasta.
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A friend from “chef school” has contributed to The Ultimate Student Cookbook, which is a cookbook that will revolutionise the culinary lives of many students that have just left home for the first time. My university days were certainly not my finest culinary moment – oh how different things might have been if I’d had a copy of this book! (Serves 2)
Ingredients
Salmon
2 large fillets of salmon (if the budget can stretch Waitrose’s delicious & sustainable Alaskan Wild Salmon is simply incredible)
3 tablespoons of Turnham Green Mustard with Garlic & Fennel
2 teaspoons horseradish sauce
2 teaspoons nam pla (Thai fish sauce)
zest and juice of ½ lemon
½ teaspoon cayenne pepper
Turnham Green Spiced Salt and pepper to season
Serve with
400g new potatoes (scrubbed clean), chop up larger ones so all spuds are a similar size for even cooking
1 teaspoon Organic Virgin Coconut Oil – available from Turnham Green
Turnham Green Spiced Salt and pepper to season
1 head of broccoli, cut into florets (please don’t waste the broccoli stem just trim and chop into cubes as is perfectly delicious to eat)
Method
1. Preheat the oven to 200°C / 400°F / Gas Mark 6.
2. Put your potatoes in a large piece of baking paper and toss through the coconut oil, salt & pepper. Then crumple the edges together to create an envelope for the potatoes to steam in.
3. Begin “oven-steaming” your potatoes for 40 minutes.
4. Take the salmon fillets and place in a roasting tin/ovenproof dish.
5. Mix together all the other salmon ingredients in a bowl.
6. Slather the mixture over the salmon, making sure you cover it completely. Place in the oven for 12–15 minutes (depending on whether your salmon is fridge-cold or not).
7. Begin steaming your broccoli for 5 minutes.
8. Serve the salmon & sauce with your freshly steamed new potatoes and broccoli.
Leftover ideas: Flake up the salmon and stir into some hot pasta with a chopped avocado, lemon juice, lemon zest and virgin cold pressed olive oil.
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I was lucky enough to have a sensational meal at the Japanese restaurant Roka where I had a simply delicious pudding and this is my take (i.e. dramatically simplified) on it. This is gluten free, wheat free, dairy free and utterly stress free! Please try it before you judge it as even my chocoholic husband was fooled into giving this tofu based pudding the thumbs up!! (Serves 4)
Ingredients
“Panna Cotta” base
450g silken tofu
4 tablespoons of Turnham Green Blackcurrant & Cardamom Preserve
Blackcurrant topping
1 tablespoon Turnham Green Blackcurrant & Cardamom Preserve
3 tablespoons of water
100g blackcurrants
¼ teaspoon honey (Manuka is lovely & makes it extra healthy – Turnham Green will soon stock some very special honey for its 2009 Christmas hampers)
4 mint sprigs
Method
1. Blitz the tofu and Turnham Green Blackcurrant & Cardamom Preserve until smooth.
2. Spoon evenly between 4 ramekins and chill in the fridge.
3. In a small saucepan mix the Turnham Green Blackcurrant & Cardamom Preserve and water.
4. Add the blackcurrants and place the pan on a low heat and cook for 3-5 minutes until you achieve a very loose jam (pouring) consistency.
5. Remove from the heat and allow to cool. Once tepid, mix in the honey to taste (please note the amount of honey will vary with the tartness of your blackcurrants).
6. Pour the blackcurrant mix over the “panna cotta” base and return to the fridge until time to serve. Garnish with mint sprigs before serving.
Leftover ideas: Stir into some hot porridge for a breakfast fit for a king.
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This summer brings lettuce season, but thoughts of a fresh crisp salad can sometimes be a challenge with the variability of the British "summer"! This is a fabulous recipe for days when you need something a little more warming whilst you wait for the sun to return. (Serves 4-6)
Ingredients
1 head of lettuce, washed and broken up into leaves
2 onions, finely chopped
2 celery sticks, chopped
2 cloves garlic, crushed
2 medium potatoes, peeled & chopped into chunks
2 cloves
1 bay leaf
pinch of Turnham Green Spiced Salt
pepper
1 teaspoon Turnham Green Fine Herb Mustard
1.5-2 litres good quality vegetable stock
1-2 tablespoons British rapeseed oil
Flaked almonds, lightly toasted (to garnish)
Almond oil - Moulin de la Tour does an incredible one (to garnish)
Method
1. Fry the onion & celery gently over a low heat in a little rapeseed oil until soft and translucent. A “cheffy” tip is to add a tablespoon of water and pop a lid on to stop the onions burning.
2. Add the potatoes, garlic, bay leaf and cloves, and continue to cook over a medium heat for another few minutes.
3. Add enough stock to generously cover the vegetables, place a lid on the saucepan and simmer gently until the potatoes are tender.
4. Remove the bay leaf and cloves.
4. Add the lettuce Turnham Green Fine Herb Mustard and add enough stock to just below the lettuce, cook until the lettuce is wilted.
5. Blitz until smooth (add more stock/water if necessary).
6. Reheat slowly and add the Turnham Green Spiced Salt and pepper to taste.
7. Serve in heated bowls and garnish with a swirl of oil and a sprinkling of toasted flaked almonds.
Leftover ideas: Freeze to keep for a rainy day.
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Firstly, these are DELICIOUS, secondly they are helping to save the planet! According to The Independent "40 calories of fossil fuel energy go into producing 1 calorie of beef, & only 2.2 calories for 1 calorie of plant protein". Lentils and beans are nutritional powerhouses we should all enjoy far more, these burgers are the perfect way to start. (Makes 8 small burgers - allow for 2 each)
Ingredients
1 celery stick, roughly chopped
1 carrot, roughly chopped
1 onion, roughly chopped
10g dried shitake mushrooms, soaked
2 garlic cloves, crushed
1x 400g mixed beans
4 tablespoons Turnham Green Spicy Tomato Sauce
1 tablespoon organic virgin coconut oil - available from Turnham Green
pinch of Turnham Green Spiced Salt
pepper
3 tablespoons potato flour (this is a gluten free alternative to wheat flour)
Serve with a lovely fresh salad dressed with TG's ultimate salad dressing (please see recipe below)
Method
1. Blitz the first seven ingredients above in a magimix.
2. Form the mix into 8 small burgers.
3. Mix the Turnham Green Spiced Salt and pepper into the potato flour.
4. Heat the coconut oil in a large frying pan.
5. Lightly coat the burers in the seasoned flour and fry in the coconut oil.
6. Serve hot with plenty of salad and extra Turnham Green Spicy Sauce.
Leftover ideas: These make a great snack cut into quarters and served with hummus.
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This light, yet satisfying, summer dish is the perfect way to kick off a lazy afternoon lunch in the sun. Serve the salad with fresh spelt bread to soak up the delicious garlicky juices that will collect on your plate. (Serves 4 as a starter.)
Ingredients
1 heaped teaspoon Turnham Green Fine Herb Mustard
125g peas
125g broad beans, shelled
Rapeseed oil
2 cloves garlic, crushed
Juice and zest of 1 lemon
5 stalks spring onions, cut into large pieces
50g radishes, trimmed, cut in half and finely sliced
Small bunch dill, finely chopped
Small bunch mint, finely chopped
Small bunch flat leaf parsley, finely chopped
Small bunch chives, finely chopped
1 teaspoon maple syrup/honey
Turnham Green Garlic Salt
pepper
Good quality virgin olive oil (Olivar de la Luna is a lovely brand)
Soft goat’s cheese (enough for 4 people)
Crusty granary bread to accompany
Method
1. Mix together the lemon juice & zest, Turnham Green Fine Herb Mustard, maple syrup, pepper and Turnham Green Basil Salt, set aside.
2. Drizzle a little rapeseed oil into a saucepan, add gently fry the onions and radishes over a low temperature for a couple of minutes.
3. Add the garlic and fry for another minute and then remove from the heat.
4. Steam the peas and broad beans until just cooked and bright green. Remove from the steam to drain.
5. Toss together beans and radish oil mix.
8. Pour over the lemon dressing and mix well. Serve immediately with soft goat’s cheese and fresh bread. (Cheffy tip: only pour over the dressing shortly before serving, as the acidity in the lemon juice will quickly turn your bright green peas grey!)
Leftover ideas: Toss with some crisp salad leaves and cherry tomatoes for a quick side salad.
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Raspberry & polenta pudding
It is always a challenge to find something healthy and gluten free to end a meal with. Here I have combined creamy polenta with seasonal antioxidant-rich raspberries and the superfood: manuka honey. This honey is said to have properties that are antibacterial, antiseptic, antiviral...the list goes on. You never know, it could offer a delicious helping hand in battling swine flu!?! (Serves 4 as dessert)
Ingredients
3 tablespoons Turnham Green Raspberry & Lavender Preserve
285ml / 1/2 pint milk
65ml hot water
4 cloves
65g fine polenta
2 tablespoons Manuka Honey
200g raspberries
1tsp organic virgin coconut oil - available from Turnham Green
pinch of salt
Method
1. Grease 4 small ramekins with coconut oil.
2. Boil the milk with the cloves and a pinch of salt. Add the hot water and set aside to cool slightly.
3. Remove the cloves.
4. Return to a low heat and, in a thin stream, add the polenta, whisking continuously so as to avoid clumps from forming.
5. Allow to simmer briefly, then remove from the heat.
6. Stir in the Turnham Green Raspberry & Lavender Preserve and honey, and mix well. Stir in the raspberries and spoon the mixture into the ramekins.
7. Cover the puddings with greaseproof paper before placing them in the fridge to set (allow at least 3 hours).
8. Serve with home-made custard, raspberry ice cream and fresh raspberries. (Cheffy tip: to remove the puddings easily from the ramekins dunk the ramekins in hot water (be careful not to let water spill over the top into the puddings) then turn the ramekins upside down on to a plate, give the ramekins a sharp tap and the pudding should gently slip on to the plate.)
Leftover ideas: Eat with fresh fruit salad for breakfast.
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A fruity, sweet and sour soup using the veggies that I always have left over from my weekly box. This is perfect for a light lunch or a mid-week supper and just the job to cheer you up in the absence of any British sunshine. (Serves 4-6)
Ingredients
2 tablespoons Turnham Green Fig & Caramelised Onion Preserve
1 onion, chopped
5 – 6 medium carrots, scrubbed and cut into chunks
1 small head of cauliflower, washed and separated into florets
1 medium potato, washed and cut into chunks
1 heaped teaspoon caraway seeds, lightly toasted and ground in a mortar & pestle
1 tablespoon garam masala
pinch of Turnham Green Spiced Salt
pinch of cayenne pepper
1.25 litres good quality vegetable stock
2 – 3 tablespoons cider vinegar
caraway seeds, lightly toasted
yoghurt (to garnish)
Method
1. Fry the onion gently over a low heat in a little rapeseed oil until soft and translucent. A “cheffy” tip is to add a tablespoon of water and pop a lid on to stop the onions burning.
2. Add the rest of the vegetables and spices, and continue to cook over a medium heat for another few minutes.
3. Add the stock, place a lid on the saucepan and simmer gently until the vegetables are tender.
4. Stir in the Turnham Green Fig & Caramelised Onion Preserve and the vinegar.
5. Blitz until smooth.
6. Reheat slowly and add a little more of either preserve/vinegar to taste.
7. Serve in heated bowls and garnish with a swirl of yoghurt and a sprinkling of toasted caraway seeds.
Leftover ideas: Freeze to keep for a lazy cooking day.
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If you haven’t seen End of the Line then please book your tickets now at endoftheline.com. It is a fascinating insight into the power of the consumer to make a huge difference to the world’s fish stocks. It was this film that inspired Pret a Manger to change their tuna sourcing policy! In tribute to this world changing film this is a recipe featuring Cornish crab – local, sustainably caught and delicious! (Serves 2)
Ingredients
For the salad
100g lettuce, washed and torn into bite-size pieces
¼ cucumber, finely diced
½ fennel bulb, finely chopped
125g Cornish crab meat
1 teaspoon capers, finely chopped
½ lemon, cut into wedges
375g potatoes, washed (not peeled – please keep the skins on as they are packed with goodness)
For the mayonnaise
1 egg yolk
2 tablespoon Turnham Green Mustard with Garlic & Fennel (or Turnham Green Moroccan Spiced Mustard - launching at the Barnes Fair on Saturday 11th July)
150ml rapeseed oil (good quality British virgin cold pressed is the only way to go)
½ lemon, zested & juiced
pinch of Turnham Green Garlic Salt & cracked black pepper to taste
1 teaspoon paprika, to garnish
Method
1. Put the clean potatoes in a pan of salted water and bring to a simmer, cook for about 30min or until soft when cut with a spoon.
2. Place the egg yolk and mustard in a bowl and with a wooden spoon beat “drizzle by drizzle” of rapeseed oil into the egg yolk. Making your own mayonnaise is SO easy, the scare stories of it splitting are simply caused by adding the oil too quickly, so the golden rule is to keep the oil addition slow but the beating vigorous! If you want to make a lot just use your magimix.
3. Once you have a good mayonnaise, beat in the lemon zest and juice.
4. Once the potatoes are cooked, drain and allow to cool. Then lightly crush with a fork.
5. Fold the crab meat, cucumber, fennel, capers and mayonnaise through the potatoes. Season to taste.
6. Serve on a bed of lettuce and sprinkle over a flash of red paprika to garnish.
Leftover ideas: This is one to eat on the spot with a beautiful chilled glass of Chapel Down Bacchus (also available from Turnham Green).
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TG has long been a fan of British rapeseed oil as it is local, has a higher smoke point (so is more stable to cook with), has a great Omega 3 to Omega 6 ratio and, if you invest in a good British virgin cold pressed oil, is truly delicious (we recommend Farrington’s Mellow Yellow and Wharfe Valley). (Plenty for a big salad for 6 people.)
Ingredients
100ml rapeseed oil (good quality British virgin cold pressed is the only way to go)
35ml white wine vinegar
1 tbsp Turnham Green Mustard with Garlic & Fennel (TG’s Moroccan Spiced Mustard or Fine Herb Mustard create great variations)
a pinch of Turnham Green Garlic Salt & cracked black pepper
a teeny squeeze of honey to taste
Method
1. Put all the ingredients in an old Turnham Green jar.
2. Screw the lid on.
3. Shake vigorously to your favourite song!
Leftover ideas: This should keep in the fridge for a couple of days.
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Even though rhubarb is officially a vegetable, it is treated more like a fruit in tarts, pies, cakes and crumbles. It is the tartness and versatility that makes rhubarb one of my absolute all-time favourites! Try this easy recipe below to add some zest to your menu. (Serves 4 as dessert)
Ingredients
1 tablespoon Turnham Green Zesty Plum & Rosehip Preserve
400g rhubarb, washed, trimmed and cut into thumb-sized pieces
zest of 1 orange
125ml orange juice (about 1 orange)
¼ tsp ground cinnamon
2 tablespoons agave syrup
200ml natural yoghurt
200g crème fraiche
1 teaspoon vanilla extract (please don’t use any of the synthetic essences or flavourings)
Method
1. Steam the rhubarb with the orange zest, orange juice, agave syrup, cinnamon and 2tbsp water over a low heat.
2. In the meantime, mix the crème fraiche and yoghurt with the vanilla extract.
3. When the rhubarb is tender mix in a tablespoon of Turnham Green Zesty Plum & Rosehip Preserve. Remove from the heat and allow to cool completely.
4. Once cooled, carefully fold the rhubarb into the yoghurt mixture.
5. Spoon into pretty glasses and garnish with berries or some toasted flaked almonds.
6. Serve with coconut madeleines (recipe below).
Leftover ideas: Eat with some home-made granola for a luxurious breakfast the following morning.
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These little gluten-free treats are so easy to bake and relatively healthy to boot. Feel free to adjust the amount of honey to your own taste or try different kinds of nuts and dried fruits. (Makes about 30.)
Ingredients
30g organic virgin coconut oil, slightly warmed over hot water to reach a liquid consistency – available at Turnham Green
1 teaspoon vanilla extract
60ml honey
2 eggs, beaten
200g cream cheese
30g finely chopped macadamia nuts (alternatively you can use Brazil nuts)
Method
1. Preheat the oven to 180°C / 350°F / Gas Mark 4.
2. Use a little of the coconut oil in a piece of kitchen towel to oil a baking tray, you could also use mini-muffin tins.
3. Mix together all ingredients and stir until combined.
4. Use a teaspoon to drop tiny amounts of the batter into oiled tins/trays.
5. Bake for 15 minutes, but keep a vigilant eye on the little cakes, as they brown quickly.
6. Tip out onto a cooling rack and allow to cool.
Leftover ideas: With a mid-afternoon cup of Robert Wilson organic green tea (also available from TG)!
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Halloumi is one of my favourite sheep cheeses. It makes a salad far more exciting particularly to people who usually run a mile at the sight of some greens. I love the wonderful organic British version from High Weald Dairy. (Serves 4 as a starter)
Ingredients
Salad
1 red onion, quartered
1 beetroot, cubed
a handful of pine nuts
half a head of good English lettuce
half a courgette, peeled into slices
1 tablespoon Turnham Green Fig & Caramelised Onion Preserve
1 tablespoon good quality virgin olive oil
125g High Weald Dairy halloumi, cut in to ½ cm slices
Splash of British rapeseed oil
Splash of balsamic vinegar
Dressing
Zest and juice of a lemon
Good quality virgin olive oil
Turnham Green Basil Salt & pepper to taste
Method
1. Preheat the oven to 200°C / 400°F / Gas Mark 6.
2. Place the beetroot cubes in a roasting pan with a splash of balsamic vinegar – alternatively buy the pre-cooked beetroot which speeds things up but not quite as tasty. Cover the beetroot with some greaseproof paper (recycled if possible) and roast until soft – takes c. 30-45 minutes.
3. After 15-20 minutes add the red onion quarters to the beetroot and roast with the greaseproof paper.
4. Meanwhile wash the lettuce and rip into bite size pieces. Peel your courgette into thin slivers.
5. Dress the salad with the dressing ingredients and arrange on your plates.
6. Mix the Turnham Green Fig & Caramelised Onion Preserve with the olive oil to loosen the consistency.
7. In a small pan, lightly toast the pine nuts – watch them closely as they do burn very suddenly.
8. Once toasted remove the pine nuts and set to one side.
9. Add a splash of rapeseed oil to the pine nut pan, once hot add the halloumi slices. Lightly brown on both sides.
10. Serve the halloumi slices on the salad topped with the Turnham Green Fig & Caramelised Onion Preserve, the roasted onion and beetroot. Finally sprinkle over the toasted pine nuts.
Leftover ideas: Perfect for lunch the next day.
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It's officially spring, but flips between rain and sun as it fancies. This recipe tries to capture this incongruity with its earthy toasted spices offset by fresh, clean herbs and an invigorating lemony zing. This is one of those wonderfully easy dishes that does not cost the earth and cannot fail to impress your guests – having said that, Turnham Green ingredients tend to have that effect! (Serves 4)
Ingredients
1 fillet of pork
(roughly 650g)
For the pesto
2-5 tablespoons cold pressed rapeseed oil
½ teaspoon coriander seeds, lightly toasted and finely ground
1 teaspoon mustard seeds, lightly toasted and finely ground
2 tablespoons Turnham Green Mustard with Garlic & Fennel
Small bunch fresh coriander, washed and stems trimmed
Small bunch fresh parsley, washed and stems trimmed
Small bunch fresh mint, washed and stems trimmed
50g preserved lemons
Turnham Green Garlic Salt and freshly ground black pepper
2 cloves garlic
Serve with
250g spinach
100g polenta
400-500ml good quality stock
2 cloves
1 bay leaf
1 tablespoon good quality virgin olive oil
Method
1. In a food processor, blitz all the pesto ingredients adding the oil bit by bit until it is well combined and has a thick yoghurt consistency.
2. Cut the pork fillets into 4cm thick discs and “bash” out to 1cm thickness (you can use a rolling pin).
3. Rub half the herb pesto on to both sides of the meat. Set the remaining pesto to one side in the fridge.
4. Cover the dish and leave the meat to marinade in the fridge for at least an hour, although the longer the better.
5. Meanwhile, bring your stock, cloves and bay leaf to the boil and slowly add the polenta sifting through your fingers to prevent any clumps forming. Simmer in the stock according to the packet’s instructions (keep warm and don’t forget to remove the bay leaf and cloves before serving. Just before serving, stir through some olive oil).
6. Bring the meat to room temperature, and fry gently over a medium heat until just cooked (about 5 minutes on each side). Pork has a tendency to dry out easily, so keep a vigilant eye on it.
7. Let the meat rest, covered for at least 10 minutes.
8. Meanwhile, steam your spinach until wilted.
9. Serve the pork with an extra dollop of pesto, the spinach and a good serving of your creamy polenta.
Leftover ideas: Slice the pork thinly and serve in a crusty granary sandwich with some Turnham Green Onion & Orchard Apple Chutney and salad. Any leftover polenta can be chilled in a tupperware container, then sliced and lightly fried in some rapeseed oil and serve with leftover pesto and a poached egg. If you have any leftover pesto just stir in to a bowl of steaming pasta.
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This ticks all the boxes for simplicity, it's also very affordable AND serves as one of your 5-a-day. To make it truly virtuous replace the ice cream with plain live yoghurt! (Serves 4)
Ingredients
4 apples, cored
4 teaspoons of Turnham Green Fig & Caramlised Onion Preserve
a scoop of organic vanilla ice cream
40g brazil nuts, chopped
Method
1. Preheat the oven to 180°C / 350°F / Gas Mark 4.
2. Place a teaspoon of Turnham Green Fig & Caramelised Onion Preserve in the core of each apple.
4. Place in the centre of a piece of baking paper (recycled if you can get it), scrunch closed and bake in the oven for 30 minutes.
5. When ready top with a scoop of ice cream and spinkle over some chopped nuts.
Leftover ideas: Breakfast with plain live yoghurt not ice cream!!!!
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Scallops with chorizo, chestnut puree & rocket
Scallops embody all that is perfect about seafood - a subtle, slightly sweet flavour of saltwater, a succulent, fleshy texture and health benefits galore. Scallops are a good source of vitamin B12 which can benefit cardiovascular health so they can make both your taste buds and heart happy. (Serves 4 as a starter.)
Ingredients
Splash of rapeseed oil
55g rocket, chopped
8 scallops
100g chestnuts
75-100ml vegetable stock
150g chorizo, sliced
3 tablespoons Turnham Green Tomato Ketchup
1 tablespoon capers, chopped
1 red pepper, finely sliced
1 clove of garlic, crushed
Method
1. Preheat the oven to 100°C / 200°F / Gas Mark 1/2.
2. Prepare the chestnuts by boiling in stock until soft, drain (but retain the stock) and peel. (If you are using prepared chestnuts, go straight to step 2.)
3. Blitz the chestnuts in a magimix whilst slowly adding the stock until you have a smooth puree with the texture of mayonnaise. Place puree in a covered glass dish in the warming oven.
4. Gently heat the oil in a heavy-based frying pan.
5. Add the chorizo and peppers, gently fry for 2 minutes.
6. Add the capers and garlic and fry for 2 minutes.
7. Add the Turnham Green Tomato Ketchup and thoroughly mix with the other ingredients. Remove from the pan and place in a covered dish in the warming oven.
8. Keeping the heat quite high, add the scallops and cook for 2-3 minutes on each side, or until just cooked through.
9. Stir the rocket through the sauce and pour over a bed of chestnut puree, crowning the dish with two scallops per person.
Leftover ideas: Chop up the scallops, boil up some pasta and stir through any leftover sauce (add more Turnham Green Tomato Ketchup if you are a bit short on sauce).
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Cauliflower & Jerusalem artichoke curry
Most people attempt some form of de-tox or diet come January every year. It is admirable, but I personally find it very difficult to deny myself hearty food when the weather is still miserable and all the festivities are a thing of the past. Here is my “New Year's Resolution” dish - healthy & nutritious, but certainly not bland or boring. (Serves 2-3 (or 6 as a starter))
Ingredients
1 tsp Turnham Green Organic Virgin Coconut Oil
1 small onion, cut in half and thinly sliced
2 cloves of garlic, crushed
1 tablespoon ginger, grated
1 red chilli, finely chopped (de-seeded and membranes removed if you prefer mild curries)
1 teaspoon mustard seeds (I use a mix of white and black seeds)
1 heaped teaspoon curry powder
1 teaspoon ground turmeric
50-100ml vegetable stock
pinch of curry leaves, crumbled (optional)
1 tin chopped tomatoes
Turnham Green Spiced Salt
handful of Jerusalem artichokes, peeled and chopped into bite-sized chunks
1/2 head medium-sized cauliflower, rinsed and separated into florets
2 tablespoons Turnham Green Onion & Orchard Apple Chutney
3 eggs
bunch of fresh coriander, washed and finely chopped
Method
1. Add the Turnham Green Organic Virgin Coconut Oil to a saucepan and fry the onions for a few minutes over a low heat until turning translucent. Add the garlic, ginger and chopped chilli and fry, stirring continuously.
2. Gently dry-fry the mustard seeds over a medium heat until they start to pop. Then remove from the pan and dry-fry the curry powder and turmeric until they give off a strong aroma. Remove from the pan and add the mustard seeds and spices to the onion mixture.
3. Add the curry leaves and 50-100ml of hot stock to the pan, together with the chopped tomatoes, a little Turnham Green Spiced Salt, the Jerusalem artichokes and the cauliflower florets.
4. Mix everything well, cover and let the curry simmer gently for about 20 minutes or until the vegetables are cooked (don't let them get too mushy).
5. Stir the curry occasionally and add extra water if it gets too dry.
6. Meanwhile, boil the eggs to a medium soft-boiled consistency (about 4-6 minutes in boiling water) then cool under cold water and peel the eggs. Just before serving, chop the eggs into quarters to serve on top of the curry.
7. Just before you remove the pan from the heat, stir in 2 tablespoons of Turnham Green Onion & Orchard Apple Chutney and mix well. Adjust the seasoning if necessary.
8. Serve the curry sprinkled with chopped coriander and the soft-boiled eggs. This is particularly good served with some boiled brown basmati rice.
“Aga Method”
Follow the recipe as normal, but at step 4:
2, 3 and 4 oven Aga: Cover and transfer to the Simmering Oven for 20 minutes.
Leftover ideas: Divide into individual portions and freeze for the ultimate ready meal to be re-heated when you need it.
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Apple, pear & Turnham Green Zesty Plum & Rosehip crumble
Crumbles are everyone's favourite, and here I have incorporated two winter fruits to make the most of this season's bounty. (Serves 6-8)
Ingredients
For the filling
2 tbsp water
2 heaped tablespoons Turnham Green Zesty Plum & Rosehip Preserve
500g peeled and cored apples, chopped into bite-sized pieces
500g peeled and cored pears, chopped into bite-sized pieces
For the crumble
80g wholemeal flour
70g cold butter, roughly chopped
50g muscovado sugar
70g rolled oats
Pinch of freshly grated nutmeg
Pinch of ground cinnamon
Method
1. Pre-heat the oven to 200°C/400°F/Gas Mark 6
2. In a food processor, blitz together the flour, oats and butter until it resembles a fine breadcrumb texture.
3. Add the sugar, nutmeg and cinnamon and blitz very briefly until mixed.
4. In a large bowl, mix the Turnham Green Zesty Plum & Rosehip Preserve with the hot water then add the chopped apples and pears, arrange in an ovenproof dish.
5. Crumble the topping over the fruit and bake for 30-40 minutes or until the fruit is cooked and the topping is crunchy.
6. Serve with home made custard or vanilla ice cream or some live natural yoghurt.
“Aga Method”
Follow the recipe as normal, but at step 5:
2 oven Aga: Place on the 4th set of runners in the Roasting Oven with the Plain Shelf on the 2nd set of runners for 30 - 40 minutes.
3 and 4 oven Aga: Place in the Baking Oven for 30-40 minutes.
Leftover ideas: Crumble tastes even better when it is reheated.
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Coconut & Zesty Plum loaf with blood orange curd
This cake and curd combination is delicious! Tangy and moist, any credit crunch worries will simply disappear! (It’s also wheat and gluten free.) (Serves 6 generous slices)
Ingredients
For the curd
1 orange (use a blood orange if possible for a lovely vibrant pink curd), zested & juiced
juice of half a lemon
2 medium eggs, lightly whisked
30g Turnham Green Organic Virgin Coconut Oil
40g demerara sugar
For the cake
3 large eggs
100g buttermilk or plain yoghurt
40g honey
110g desiccated coconut
70g ground almonds
40g Turnham Green Organic Virgin Coconut Oil, melted
125g Turnham Green Zesty Plum & Rosehip Preserve
a pinch of salt
Method
For the curd
1. Combine all ingredients (except the zest) in a saucepan.
2. Place on a VERY low heat and stir continually until the curd thickens.
3. Pass through a sieve to remove any “eggy bits”.
4. Add the zest, cover and chill.
For the cake
1. Pre-heat the oven to 180°C / 350°F / Gas Mark 4. Lightly grease a small loaf tin with Turnham Green Organic Virgin Coconut Oil.
2. Lightly whisk eggs in a bowl, add buttermilk and honey, and mix well.
3. Mix in the coconut, ground almonds, Turnham Green Organic Virgin Coconut Oil and Turnham Green Zesty Plum & Rosehip Preserve.
4. Pour the batter into the loaf tin and bake for 35-40 minutes or until a skewer inserted at the centre of the cake comes out clean.
5. Let the cake cool slightly in the pan, before turning out onto a cooling rack.
Cut slices of the loaf and spread with curd for a delicious tangy treat.
“Aga Method”
Follow the recipe as normal, but at step 4:
2 oven Aga: Place on the 4th set of runners in the Roasting Oven with the Plain Shelf on the 2nd set of runners for 30 – 40 minutes.
3 & 4 oven Aga: Place in the Baking Oven for 30 – 40 minutes.
Leftover ideas: Serve up with a delicious cup of rooibos tea (available from Turnham Green)
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Potato pancake nibbles with Fig & Caramelised Onion Preserve
These satisfying (gluten free) potato pancakes should be crunchy on the outside and creamy on the inside. They are great with any kind of ripe cheese and fruity chutney. The Turnham Green Fig & Caramelised Onion Preserve is truly stunning with these - delicious! (Makes 30 bite-size pancakes)
Ingredients
3 potatoes
2 eggs, beaten
1 tablespoon water
1 teaspoon Turnham Green Garlic & Fennel Mustard
Turnham Green Garlic Salt and freshly ground black pepper
Turnham Green Fig & Caramelised Onion Preserve
100g Bosworth Ash goats' cheese (Camembert also works well), chopped in to small bite size pieces
(Alternatively for a meat eaters alterative we recommend using Patchwork's Chicken Liver, Brandy & Herb Pâté)
Method
1. Peel and roughly chop 1.5 potatoes. Place in a saucepan with a little salted boiling water to steam. Cook until you can easily cut through them with a spoon.
2. Beat two eggs with the water, mustard and seasoning in a bowl.
3. Grate the other 1.5 potatoes.
4. Squeeze the grated potatoes to remove all the liquid (repeat the process if necessary, as you want your potatoes to be as dry as possible).
5. Mash the cooked potatoes and mix in the raw grated potato. Then beat in the egg mixture until a mayonnaise-like consistency.
6. Heat some rapeseed oil in a heavy-based pan. Drop a spoonful of batter into the pan and leave to fry over a medium heat for at least 3 minutes before turning. Remove the pancake when it is golden and crisp on the outside and the grated raw potato is cooked through.
7. These cakes are best served straight from the stove with a dollop of Turnham Green Fig & Caramelised Onion Preserve and a piece of cheese (or pate)gently placed on top.
“Aga Method”
To follow.
Leftover ideas: Once the pancakes are cool, serve them with a small piece of wild smoked salmon & a drop of cream cheese.
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Kale & Brussels sprout soup with walnuts (As featured in Optimum Nutrition Monthly and Gorgeously Green winning recipe.)
Kale is a fabulous source of carotenoids, Vitamin A & K and is Packed with antioxdants. This is the perfect soup to invite those carol singers in for! A top eco-tip when cooking this is to put the lid on as an uncovered pan loses 90% of its heat wasting time and energy. (Serves 6.)
Ingredients
1 tbsp British rapeseed oil
1 medium onion, chopped
1 tablespoon cumin, lightly toasted and ground
2 celery stalks, chopped
1 medium carrot, chopped
450g Brussels sprouts, topped and quartered
1 potato, peeled and chopped
400g (curly) kale, chopped
1.75 litre good quality vegetable stock (gluten free if making a gluten free meal)
Pinch of Turnham Green Garlic Salt
freshly ground black pepper
150g walnuts, chopped
100g green lentils
1 tbsp Turnham Green Mustard with Garlic & Fennel
100g Parmesan cheese, freshly grated
1tsp walnut oil per bowl
Method
1.Heat the rapeseed oil in a large saucepan and add the onion, cumin, celery, carrot and 2tbsp water with the lid on.
2. Soften the ingredients over a low heat, then add the potato, Brussels sprouts, kale, three quarters of the walnuts, lentils and 4tbsp water - again with the lid on.
3. Once the kale has wilted, add the hot stock, season with TG salt and pepper and put the lid on the pot.
4. Allow the ingredients to simmer gently until tender.
5. Add TG mustard and liquidise the soup to the finest possible consistency.
6. Return the soup to a saucepan and add the Parmesan cheese. Adjust seasoning. (You could add a tiny bit of Worcester Sauce at this stage).
7. Serve with a swirl of walnut oil, chopped walnuts and some fresh spelt or rye bread.
Leftover ideas: Reheat and gently pour into a thermos for a truly fabulous lunch.
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Venison & beetroot stew with savoury stuffed apples and parsnip mash
If you can accept that Christmas does not have to involve a roast in one shape or another, then this meal ticks all the boxes for a celebratory winter feast. The unusual combination of beetroot, red wine and venison is seasonal fare at its best, especially served with gooey parsnip mash and melt-in-the-mouth apples. Garnished with a little
chopped parsley it is also a visually exciting dish. (Serves 6-8.)
Ingredients
For the stew
1 tbsp rapeseed oil
1kg venison casserole meat
3 rashers unsmoked bacon, fat removed and finely diced
450ml hot stock (you can use vegetable or venison stock)
450ml good quality red wine
1 teaspoon Turnham Green Zesty Plum & Rosehip Preserve
1 teaspoon Juniper berries
1 teaspoon dried oregano
1 teaspoon dried marjoram
0.5 teaspoon dried chilli flakes
800g beetroot (about 4 large ones), peeled and quartered
15-20 pearl onions, peeled and left whole or 3 large onions quartered
2 potatoes, peeled and halved
Turnham Green Garlic Salt
For the stuffed apples
5 leaves cavalo nero (also called black kale), washed and toughest part of stalks removed
1 large mushrooms, cleaned
0.5 fresh chilli, seeds removed
0.5 large onion, peeled
1 tablespoon grated fresh ginger
Turnham Green Basil Salt
6-8 apples, washed
For the parsnip mash
6 parsnips, chopped into chunks
2 potatoes, chopped into chunks
Butter, enough to make the mash rich and creamy
Turnham Green Garlic Salt
Method
For the stew
1. Pre-heat the oven to 140°C / 275°F / Gas Mark 1.
2. In a large casserole pan, in small batches brown the meat on all sides in the rapeseed oil on a medium, high heat. After each piece is browned, remove to a plate. Between batches, pour a little water into the pan and stir to remove the meat juices. Pour this juice into a jug to use later then pour a little more oil into the pan and start browning the next batch of meat.
3. Once all the meat is browned and has been removed to a plate, start frying the bacon and again remove to the plate when browned.
4. Once the bacon has browned, if using chopped large onions, brown the onions in a little oil.
5. Once the onions are browned, add all the meat and bacon from the plate back into the pan.
6. Add the stock, wine, Turnham Green Zesty Plum & Rosehip Preserve, Juniper berries, herbs, chilli flakes, beetroot quarters and potatoes.
7. Put the lid on the pan and bring the liquid to boil, then put the whole pan into the oven for the stew to simmer gently for an hour.
8. If using pearl the onions, add to the pan and continue to simmer for another hour to hour and a half in the oven.
9. When the meat is cooked (it should be very soft and fall apart when prodded with a fork), carefully remove the vegetables and meat from the saucepan with a slotted spoon.
10. Ladle some hot gravy into a liquidiser and add 4 pieces of beetroot and all of the potato halves. Liquidise and add it all back to the saucepan. Adjust the seasoning with TG Garlic Salt if necessary.
11. Return the rest of the ingredients to the pot and keep warm over a low heat.
TIP: I always find that stews and curries taste even better when they are prepared a day before serving. The added benefit is that any superfluous fat will have risen to the surface and hardened, and can then be removed with ease before the stew is re-heated.
For the stuffed apples
1. Pre-heat the oven to 130°C/250°F/Gas Mark 0.5
2. Blitz all the ingredients, apart from the apples, together in a food processor.
3. Core the apples, repeating the coring step a few times to make slightly more room in the centre for the stuffing. (Tip: I snack on the pieces of apple that I remove while working.)
4. Place the apples in an ovenproof dish and stuff them generously with the cabbage and mushroom stuffing.
5. Cover the dish with a lid and bake for 2 to 2.5 hours or until the apples are very soft and caramelised. If you are not making the stew a day in advance, pop the apples into the oven with the stew. It should all be ready at the same time.
For the parsnip mash
1. Cook the parsnips and potatoes in boiling water until soft when prodded with a fork.
2. Drain and add back to the pan. Add some butter and mash together until smooth. Add enough butter to make the mash soft and creamy.
3. Season with Turnham Green Garlic Salt.
“Aga Method”
To follow.
Leftover ideas: Freeze in portion sizes for the ultimate in homemade ready-meals.
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Pumpkin & goat's curd souffle
With their fluffy grandeur, soufflés are show-stopper vegetarian dishes - ideal for a special Christmas meal. Goat's cheese and a hint of spices in this recipe strike the perfect balance between winter indulgence and delicate delight. Serve either as a starter with simply dressed watercress, or as a satisfying vegetarian main course with seasonal vegetables tossed in a home-made mayonnaise dressing. (Serves 6.)
Ingredients
120g pumpkin or butternut squash, chopped
2 tsp rapeseed oil
a little butter, melted (for preparing the ramekins)
1 tbsp fine breadcrumbs.
210ml milk
thumb sized piece of ginger, peeled and roughly chopped
20g butter
20g whole wheat flour
3 large eggs, separated
1tsp Turnham Green Garlic & Fennel Mustard
75g soft goat's cheese
Pinch of ground cloves
Pinch of ground allspice
Pinch of freshly grated nutmeg
Turnham Green Spiced Salt
Knife tip of Cayenne pepper
Small bunch of chives, finely chopped
Method
1. Chop the pumpkin or squash into large chunks and remove the seeds. Lay on a baking tray and sprinkle with a little rapeseed oil sprinkled on top. Roast in the oven for an hour or an hour and a half until the pumpkin is soft. Then peel the skin off the pumpkin and mash until smooth.
2. Prepare the ramekins:
i. Brush each ramekin with a thin layer of melted butter
ii. Sprinkle each ramekin lightly with fine breadcrumbs.
3. Pre-heat the oven to 180°C/350°F/Gas Mark 4
4. Bring the milk and ginger to boil, then remove from the heat and infuse for at least 30 minutes. Remove the ginger, retaining a small piece.
5. Make a white roux with the butter and flour: melt the butter, add the flour and whisk. Cook for one minute over a medium heat, then slowly add the milk off the heat, whisking continuously.
6. Cook over a medium heat, stirring continuously. Once bubbling, cook for a further 2 minutes, again stirring continuously. Remove from the heat.
7. Blend in the mashed pumpkin, mustard and spices.
8. Whisk in the egg yolks one by one. Set aside to cool for 10 minutes.
9. Add the goat's cheese and chives and mix well.
10. Whisk the egg whites until medium stiff peaks form.
11. Add a large spoonful of stiff egg white into the mixture and stir well.
12. Carefully fold in the rest of the egg whites - the whites should be incorporated into the mixture well, but maintain a light hand throughout.
13. Pour into the prepared ramekins and bake in a pre-heated oven for 8-10 minutes or until golden and risen.
14. Serve immediately.
“Aga Method”
To follow.
Leftover ideas: It is possible to freeze leftover soufflé mix, it will be delicious but will not have quite the same rise.
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Root vegetable salad with Turnham Green Mustard mayonnaise dressing
I always look forward to my vegetable box delivery, but I must admit in winter I do feel a little overwhelmed with root vegetables. This is a wonderful recipe to inspire both you and your peeler! Fruit & vegetable box schemes are a great way to support local British farmers and can save you money over the supermarkets. (Serves 6.)
Ingredients
For the vegetables
1 swede or turnip, cut in half lengthways
1 carrots, cut in half lengthways
2 parsnips, cut in half lengthways
1 large bunch of watercress or spinach
For the dressing
3 tablespoons of good quality organic mayonnaise (or homemade)
1 shallot, finely chopped
1 heaped tablespoon Turnham Green Mustard with Garlic & Fennel
Turnham Green Garlic Salt
2 - 3 tablespoons freshly squeezed juice from oranges, tangerines, clementines or satsumas
Method
1. Pre-heat the oven to 200°C / 400°F / Gas Mark 6.
2. Roast swede, carrot and parsnips until golden and soft.
3. Combine all the dressing ingredients in a jar and shake vigorously.
4. Toss the vegetables and the watercress or spinach in the mayonnaise dressing and serve warm with the soufflé.
“Aga Method”
To follow.
Leftover ideas: Mash up, form into patties and fry in a little organic virgin coconut oil for a delicious bubble & squeak which is divine with the Turnham Green Tomato Ketchup!
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Duck stir-fry with Plum & Sesame Sauce
Stir-fries are quick fix meals - perfect for a mid-week supper. Instead of giving in to the fast-food or take-out option, try this delicious recipe combining a whole host of colourful and nutritious seasonal ingredients. Pineapples, for instance, are rich in bromelain which
aids digestion to help you through breeze through this winter meal. (Serves 2)
Ingredients
A little rapeseed oil or virgin organic coconut oil (available from Turnham Green)
1 garlic clove, crushed
1 red onions, cut into eights and layers separated
1/4 red cabbage, finely sliced
2 celery stalks, sliced
1 peeled apples, grated
1/2 pineapple, peeled and cut into chunks
2 duck breasts, skin removed and cut into strips
4 tablespoons Turnham Green Plum & Sesame Sauce
Turnham Green Garlic Salt and freshly ground black pepper
1 tablespoon sesame seeds
Small bunch fresh coriander, finely chopped
Serve with brown basmati rice (begin boiling the rice well before you start cooking the stir-fry and follow instructions on the packet - please email us for rice cooking tips.)
Method
1. In a wok or very large frying pan, fry the onions in a little oil for a couple of minutes, before adding the celery and cabbage.
2. Allow the vegetables to soften over a medium heat, add the pineapple and turn up the heat before adding the duck strips. Season with salt and pepper.
3. Fry for a few minutes on both sides or until duck is cooked to your liking (medium rare is best).
4. Add the garlic, grated apple, Plum Sauce and sesame seeds, stir well and remove from heat.
5. If the stir fry needs moisture, add a little boiling water.
6. Sprinkle with chopped coriander and serve with brown Basmati rice.
“Aga Method”
To follow.
Leftover ideas: Just reheat and enjoy all over again (do make sure you reheat rice to a high temperature before using once again).
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Spiced yoghurt pudding
We have so many fabulous ingredients in the UK, one such ingredient is the creamy organic yoghurt that is now available from all good supermarkets. It is also now available in larger 1kg recyclable tubs which means less packaging so we can each do our bit for a healthy, minimal packaging and recycling filled new year! (Serves 4)
Ingredients
2 eggs
2 tablespoons ground almonds
4tbsp Turnham Green Zesty Plum & Rosehip Preserve (or any other low sugar jam or marmalade)
500ml plain live yoghurt (preferably organic)
1/4 tsp cinnamon
100g chopped seasonal fruit (pears or plums work well)
50g raisins
20g flaked almonds
1tsp icing sugar
Method
1. Preheat the oven to 180°/350°/GM4.
2. Stir together the ground almonds, yoghurt, cinnamon and TG Zesty Plum & Rosehip preserve.
3. Whisk in the eggs one by one.
4. Meanwhile, boil some water in a kettle.
5. Place the chopped fruit in the base of four ramekins.
6. Divide the yoghurt mixture evenly between each ramekin, pouring over the fruit.
7. Carefully sprinkle the raisins over the yoghurt mix and divide evenly between the ramekins.
8. Place the ramekins into a roasting tin and pour the boiled water into the roasting tin (being careful not to pour any water into the ramekins). Ensure the water reaches half way up the ramekins.
9. Bake for 30mins (or until firm but with a slight wobble).
10. Using a spatula, carefully remove the ramekins from the roasting tin and place on a tea towel before placing on saucers.
11. Sprinkle flaked almonds over each pudding and sift icing sugar over each ramekin for a final festive touch.
“Aga Method”
Follow the recipe as normal, but at step 9:
2 oven Aga - Place the Aga Roasting tin, 3rd set of runners in the Roasting Oven with the Cold Plain Shelf on the 2nd set of runners. Cook for 30 minutes (or until firm but with a slight wobble).
3 and 4 oven Aga - Place the Aga Roasting tin, on the 3rd set of runners in the Baking Oven and cook for 30 minutes (or until firm but with a slight wobble).
Leftover ideas: Try it cold for breakfast!?
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Jerusalem artichoke and truffle oil soup
This is a soup that has autumn written all over it. Jerusalem artichokes are a truly overlooked vegetable that can put a smile on your face mid-week or wow any dinner guest. Jerusalem artichokes are also rich in inulin which can help keep your “friendly bacteria” in your digestive system happy! (Serves 2)
Ingredients
1 teaspoon rapeseed oil
10 Jerusalem artichokes, peeled and roughly chopped
2 large potatoes, peeled and roughly chopped
1 onion, peeled and diced
1 celery stalk, washed and cut into chunks
thumb-size piece of fresh ginger, peeled and grated
pinch of Turnham Green Spiced Salt
pinch of cayenne pepper
750ml vegetable or chicken stock
Good quality truffle oil to swirl over each bowl
Method
1. Heat the rapeseed oil in a large saucepan. Add the celery and diced onion with 4 tbsp water and cook on a low heat (with the lid on) until soft.
2. Add the remaining vegetables and sauté for a couple of minutes.
3. Grate the piece of ginger straight into the saucepan, which ensures you will also catch the juices.
4. Add the Turnham Green Spiced Salt and the cayenne pepper.
5. Add the stock.
6. Reduce the temperature and let the soup simmer gently (with a lid) until the vegetables are tender (about 20 minutes).
7. Liquidise the soup until velvety and return to the saucepan. Add water if necessary to ensure a single cream consistency.
8. Serve with swirl of truffle oil and sourdough rye bread.
“Aga Method”
Follow the recipe as normal, but at step 6:
2, 3 and 4 oven Aga: Transfer the pan to the Simmering Oven to cook.
Leftover ideas: Reheat and serve.
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Pumpkin stuffed with chard and minced beef
Versatile chard, with its red or yellow stalks, comes into season in autumn. It has a more delicate flavour than other greens like kale, but can withstand more handling and heat than spinach. This humble vegetable is a nutrient treasure trove. (Serves 4 as part of a main meal.)
Ingredients
1 pumpkin or 2-3 acorn squash cut in half and seeds removed
For the stuffing:
250g swiss chard, washed, toughest part of stalks removed and very finely chopped (or blitzed in a food processor for a few seconds)
1 onion, minced
4 large cloves garlic, minced
40g pine nuts, lightly toasted
80g raisins, briefly soaked in hot water
250g extra lean minced beef
1 egg, lightly beaten
3 tablespoons paprika
Turnham Green Garlic Salt
3 heaped tablespoons Turnham Green Tomato Ketchup
freshly ground black pepper
parsley, chopped to garnish
Method
1. Pre-heat the oven to 180°C/350°F/Gas Mark 4.
2. Cook the pumpkin / squash halves on a baking sheet and place in the oven to cook for 20 minutes.
3. Cook chard in a saucepan over a low heat for a few minutes (no more than 5).
4. Combine all the stuffing ingredients in a bowl and mix well with your hands.
5. Stuff the pumpkin/squash halves, filling the cavities with the meat.
6. Bake for 25 minutes. Check that the mince stuffing is cooked through by prodding the centre with a skewer and leaving it there for 10 seconds - if the skewer is hot when you take it out, the mince is cooked and ready to serve.
7. Chop the pumpkin / squash halves in half again and serve garnished with chopped parsley.
“Aga Method”
Follow the recipe as normal, but for step 2 and for step 6:
2, 3 and 4 oven Aga: Cook the pumpkin / Squash halves on a baking sheet with bake-o-glide in the middle of the Roasting oven.
Leftover ideas: Chop up and reheat thoroughly, add more Turnham Green Tomato Ketchup and serve with wholemeal pasta or brown rice.
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Quinoa and root vegetable salad
Quinoa (pronounced keen-wah) has many health benefits (including being gluten-free) and was considered fit for the gods by the Incas. It is a complete protein, making it good for vegetarians. (Serves 4 as part of a main meal.)
Ingredients
2 red onions, peeled and quartered
2 carrots, chopped into bite-sized chunks
1 parsnip, chopped into bite-sized chunks
1/2 acorn squash (if some spare from the stuffed squash recipe), chopped into quarters
2 tsp rapeseed oil
small bunch of parsley, finely chopped
125g quinoa
250ml water
1/2 tsp vegetable bouillon
2 cloves garlic, minced
For the dressing
3 tbsp rapeseed oil
1.5 tbsp lime juice or white wine vinegar
1 heaped teaspoon Turnham Green Garlic & Fennel Mustard
1/2 teaspoon agave syrup
harissa (optional extra to spice things up)
Method
1. Pre-heat the oven to 180°C/350°F/Gas Mark 4.
2. Heat the rapeseed oil in a roasting tin. Once hot, add the chopped red onion and root vegetables and cook for 20-30 minutes until cooked through. (the squash or pumpkin can be peeled after taking out of the oven when it should be soft enough to peel off easily)
3. Put the quinoa, water, vegetable bouillon and minced garlic into a small pan and bring to the boil. Once boiling, turn down the heat to simmer on a low heat for 15 minutes until the quinoa is just done (not crunchy but taken off the heat just before it is over-cooked and becomes soggy). Take the pan off the heat and drain into a sieve.
4. Once the vegetables are cooked, take out of the oven and mix together with the quinoa.
5. Put the ingredients for the dressing in a jar, screw the lid on tightly and shake vigorously.
6. Pour the dressing over the quinoa and vegetables and mix carefully. Add pepper and Turnham Green Garlic Salt to taste.
7. Sprinkle chopped parsley on top to garnish.
8. To add some spice to this salad, stir in a teaspoonful of harissa sauce.
“Aga Method”
Follow the recipe as normal, but at step 2:
2, 3 and 4 oven Aga: Cook the onion and vegetables in a roasting tin with bake-o-glide in the middle of the Roasting oven for 20 minutes
And at step 3:
2, 3 and 4 oven Aga: Bring to the boil on the boiler plate then, once boiling, transfer to the simmering oven for 15 minutes. For Aga cooking, you may like to use the absorption method with the quinoa - in this case, reduce the amount of water so that it is double
the quantity (in volume) of the quinoa.
Leftover ideas: Serve cold with good quality sausages.
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Rooibos poached pears
Incorporating fresh fruit in your desserts and cakes provides you with a natural source of sugar and helps you achieve your five-a-day. Pears are delicious poached in white or red wine, and by adding rooibos tea, which contains powerful antioxidants, you will make this
traditional dish more interesting and nutritious. (Serves 4)
Ingredients
4 pears, with stems, peeled
1 bottle of sweet white wine
1 tbsp of rooibos tea (available from Turnham Green)
1-1.5 heaped tablespoons maple syrup or agave syrup
1 cinnamon stick
a few strips of orange peel
As an accompaniment, mix together the following:
200g fromage frais or quark
1 tablespoon maple syrup or agave syrup
zest of half a large orange
Method
1. Choose a deep saucepan that fits the 4 pears snugly.
2. Pour over the wine to just cover the pears.
3. Add the maple syrup, tea leaves, orange peel and cinnamon stick.
4. Bring the wine to boil, then turn the heat down and simmer gently for about one hour. The pears should be very tender and will have taken on the colour of the tea.
5. If you have time, leave the pears in the wine for another few hours.
6. Serve with the flavoured fromage frais (as above).
7. For a festive touch, boil some of the cooking liquid in a small saucepan until it has reduced to become syrupy. Pour this over the pears just before serving.
“Aga Method”
Follow the recipe as normal, at step 4:
2 , 3 and 4 oven Agas: Transfer to the Simmering oven for 1 hour or more if you have time.
Leftover ideas: Chop up and add to a fruit salad.
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Carrot, beetroot and spice cake
Very few people I know are able to resist a piece of moist carrot cake. In my variation of this classic recipe, I have added some seasonal favourites - beetroot, apples and walnuts. I also substituted vegetable oil with coconut oil, which has many health benefits.(Serves 8)
Ingredients
100g demerara sugar
80g virgin coconut oil (available at Turnham Green)
2 large eggs
100g spelt flour
60g plain white flour
5ml bicarbonate of soda
5 ml baking powder
pinch of salt
1tsp ground ginger
1tsp ground cinnamon
pinch of ground cloves
125g grated carrots
125g grated beetroot
125g grated apple
80g walnuts, chopped
For the frosting mix together:
200g crème fraiche or cream cheese
agave syrup to taste
Method
1. Lightly grease a 22cm round cake pan with coconut oil.
2. Pre-heat the oven to 180°C/350°F/Gas Mark 4.
3. Beat the sugar, oil and eggs until the the mixture is light and fluffy.
4. Sift in the flour, bicarbonate of soda, baking powder, ginger, cloves and salt. Finally add the spelt flour and whisk well.
5. Stir in remaining ingredients and mix with a wooden spoon.
6. Spoon the batter into the prepared cake tin and bake at 180 degrees for 30 to 45 min.
or until a skewer inserted in the centre of the cake comes out clean.
7. Allow the cake to stand for 10 min before turning it upside down onto a wire rack.
8. Mix agave syrup and crème fraiche/cream cheese to taste (don't make it too sweet as the cake has plenty of sweetness).
9. When the cake has cooled completely, spread the crème fraiche over the cake and decorate with chopped walnut or walnut halves.
“Aga Method”
Follow the recipe as normal, but at step 6:
2 oven Aga : Using the Aga Cake Baker and the 9" cake tin - place Aga Cake Baker in the middle of the Roasting oven for 35 - 45 minutes or until a skewer inserted in the centre of the cake comes out clean.
3 or 4 oven Aga: Bake as normal in the middle of the Baking Oven for 30 - 45 minutes or until a skewer inserted in the centre of teh cake comes out clean.
Leftover ideas: Share some with your neighbour over a cup of rooibos.
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Blue cheese, chutney & pear packages
This seasonal starter is fantastically easy to make and combines rich flavours in a golden, crunchy shell for the perfect texture contrast. (Makes 8 little packages.)
Ingredients
1/2 packet Filo pastry (you can freeze the rest of the packet)
200g blue cheese, crumbled
1 pear, cut in quarters, cored and thinly sliced width-wise
Turnham Green Onion & Orchard Apple Chutney
Small bunch of sage, finely chopped
Butter, melted for brushing
Method
1. Pre-heat the oven to 180°C/350°F/Gas Mark 4.
2. Use two sheets of filo pastry per package. Lay the two sheets of pastry on top of each other and brush the top layer of pastry with some butter.
3. Arrange a few slices of pear, a generous amount of crumbled blue cheese, a large dollop of chutney and some chopped sage in the centre of the pastry ssquare.
4. Pull all the sides up around the filling and pinch together on top to seal in the filling.
5. Brush the tartlet with butter on all sides (also using butter to seal the edges).
6. Arrange the tartlets on a baking sheet and bake for about 30 minutes or until pastry is golden brown and cooked through.
7. Serve with a champagne cocktail made with British Chapel Down Sparkling wine.
“Aga Method”
Follow the recipe as normal, but at step 6:
2 oven Aga - Arrange the tartlets on an Aga Baking Tray on Bake-o-Glide on the 3rd set of runners in the Roasting Oven with the Cold Plain Shelf on the 2nd set of runners. Cook for 25 minutes or until the pastry is golden brown.
3 & 4 oven Aga - Arrange the tartlets on an Aga Baking Tray on Bake-o-Glide 3rd set of runners in the Baking Oven and cook for 25 minutes or until the pastry is golden brown.
Leftover ideas: Reheat and serve with a salad.
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Roast grouse with white balsamic & bacon
A fabulous take on a classic recipe for Britain’s favourite game bird. (Serves 4)
Ingredients
4 grouse (1 bird per person)
For the marinade
4tbsp rapeseed oil
2tbsp white balsamic vinegar (you can use normal balsamic)
3 cloves garlic, cut in slivers
Freshly ground black pepper
Turnham Green Garlic Salt
For the grouse
8 rashers streaky bacon
125ml white balsamic vinegar
125ml white wine
125ml game stock (or chicken / beef stock)
Turnham Green Garlic Salt
1-2 teaspoons agave syrup or honey
Method
1. Ask your butcher to cut the breasts from the bone, keeping them separate.
2. Rub the breasts with garlic, a pinch of TG Garlic Salt and black pepper, cover with rapeseed and white balsamic, and marinate overnight (or as long as possible).
3. Pre-heat oven to 230°C/450°F/Gas Mark 8.
4. Once marinated, fit the breasts back on the birds.
5. Wrap each grouse with several rashers of streaky bacon and tie the string over the bacon to secure the bacon to the birds.
6. Heat some rapeseed oil in a heavy-bottomed saucepan and brown the birds briefly.
7. Then turn each one onto its back and transfer the saucepan to the oven (or transfer into a roasting tin).
8. Roast the birds for 15 minutes at most or until the breast feels relatively firm to the touch.
9. Remove from the oven, cover and allow to rest for at least 15 minutes.
10. While the grouse are resting, let the pan juices cool slightly. Scoop the fat off with a spoon and add the white wine, vinegar and stock.
11. Season with TG garlic salt and pepper and simmer until gravy has reduced and has a slightly syrupy consistency.
12. Add some agave syrup or honey if the sauce needs sweetness.
“Aga Method”
Follow the recipe as normal, but at step 6:
2, 3 & 4 oven Aga - Heat the rapeseed oil in an Aga Roasting Tin on the Simmering Plate to brown the birds briefly. Transfer to the Roasting Oven for 15 minutes then continue with the recipe.
Leftover ideas: Great in a salad or added at the last minute in a stir-fry.
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Fennel & potato mash
And ideal accompaniment to roast fowl, this mash is not only moorish, but also ups your fibre and green vegetable intake. (Serves 6)
Ingredients
4 medium potatoes, peeled and halved
4 fennel bulbs, trimmed and sliced
1 onion, sliced
2 cloves garlic, roughly chopped
150ml – 200ml single cream (or half cream, half milk)
Turnham Green Garlic Salt and pepper
1 - 2 heaped teaspoons Turnham Green Garlic & Fennel Mustard
Method
- Pre-heat oven to 190°C/375°F/Gas Mark 5.
- Arrange fennel and onion rings in an ovenproof dish.
- Mix garlic, cream/milk, salt and pepper and pour over the fennel.
- Cover tightly with kitchen foil and bake in oven for 40 minutes to an hour (or until fennel is tender).
- While fennel is baking, put potatoes in a saucepan with a small amount of salted water and boil until tender.
- Remove fennel bake from oven and blend in a good processor until it forms a smooth puree.
- Mash the cooked potatoes and add the fennel puree and TG Garlic & Fennel Mustard, mixing well.
- Season to taste.
- The mash should have a relatively soft consistency, but add a touch of milk if you feel it is necessary.
- Serve with the white balsamic gravy.
“Aga Method”
Follow the recipe as normal, but at step 4:
2 oven Aga - Place in the Aga Roasting tin, covered in foil on the 3rd set of runners in the Roasting Oven with the Cold Plain Shelf on the 2nd set of runners. Cook for 40 minutes (or until fennel is tender).
3 & 4 oven Aga - Place in the Aga Roasting, covered in foil on the 3rd set of runners in the Baking Oven and cook for 40 minutes (or until fennel is tender).
Leftover ideas: Mix with some tinned mackerel and fried onions, shape into 1cm thick discs and lightly fry for a quick and easy fishcake.
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Warm green bean, leek & walnut salad
This is a great salad to serve when your meat and starch dishes are more substantial. (Serves 6)
Ingredients
500g green beans, topped and tailed
3 large leeks, sliced half and then into into 1cm pieces
1 lemon, juice and zest
3 tbsp walnut oil
2tbsp rapeseed oil
Turnham Green Basil Salt & freshly ground black pepper
2 cloves garlic, crushed
Large handful of chopped walnuts, lightly toasted
Method
1. Braise leeks in some rapeseed oil until translucent and soft.
2. Steam beans until tender, but still firm.
3. In the meantime, combine lemon juice, zest, walnut oil, garlic, salt and pepper in a jar, screw on the lid and shake vigorously, to ensure the mixture emulsifies (thickens).
4. Combine the beans and leeks, sprinkle over the chopped walnuts and pour over the dressing.
5. Mix well and serve warm.
Leftover ideas: Wonderful in an omelette, served with some Turnham Green Fig & Caramelised Onion Preserve.
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Plum ice cream
This is a refreshing fruity ice cream. Ideally you would use an ice cream maker for this recipe. There are many great, affordable models on offer and it is one of the best investments I have made in my kitchen. It is the perfect tool for producing low-fat, healthy and delicious desserts, as long as you can get your hands on good quality
fruit yoghurt! (Serves 8)
Ingredients
6-7 medium plums, stoned and quartered, reserving the stones
1 tbsp Disaronno (or any other almond liqueur)
2 tbsp water
250ml milk
250ml single cream
55g demarara sugar
1 cinnamon stick
5 egg yolks, lightly whisked
3 heaped tbsp Turnham Green Zesty Plum & Rosehip Preserve
Method
1. Combine the plum quarters, almond liqueur and water in a saucepan. Bring to boil with the lid on, then turn down heat and simmer gently. Remove from heat when plums are tender.
2. In the meantime, combine milk, cream, plum stones, cinnamon stick and sugar in a saucepan. Bring to the boil and then remove from the heat.
3. Allow to cool. Then bring to boil again and remove from heat.
4. Remove the stones and cinnamon stick.
5. Slowly add the milk mixture to the egg yolks in a heatproof bowl or a bain marie, whisking constantly as you pour.
6. Place the bowl on top of a saucepan filled with simmering water.
7. Wisk the mixture constantly, allowing the heat from the simmering water to gently cook the egg. Direct heat or rushing this step will cause the eggs to curdle.
8. Once the mixture has thickened slightly (enough to cover the back of a spoon), remove from the heat and allow to cool.
9. Remove the plums from the cooking liquid with a slotted spoon and blend in a food processor together with the Turnham Green Zesty Plum & Rosehip Preserve.
10. Reserve the liquid, as it makes a delicious sauce to go with the pudding.
11. Mix the plum puree into the custard and follow the instructions for your ice cream maker.
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Plum & nutmeg fairy cakes
These delightful little cakes are equally delicious with tea as an afternoon treat, or as dessert with a dollop of crème fraiche. (Makes 12)
Ingredients
3 small plums, stoned, quartered and thinly sliced
140g icing sugar
75g plain flour
1/2 tsp ground nutmeg (freshly ground, if possible)
150g butter, melted
2 heaped tbsp Turnham Green Zesty Plum & Rosehip Preserve
125g ground almonds
5 egg whites, lightly whisked
Method
1. Preheat oven to 180°C/350°F/Gas Mark 4.
2. Grease a 12-hole muffin tin.
3. Sift together sugar, flour and nutmeg.
4. Dissolve jam in melted butter and add to the flour mixture.
5. Add the almond flour and combine (an electric whisk makes this very simple).
6. Add egg whites and stir until just combined. Mixture will be very runny.
7. Fill muffin tins and distribute plum slivers in the centre of each cake.
8. Bake for 25 minutes or until a skewer inserted in the centre of the cakes comes out clean.
9. Allow to stand in pan for 5 minutes and turn out to cool on a wire rack.
“Aga Method”
Follow the recipe as normal, but at step 8:
2 oven Aga - Place the muffin tin on the Aga Grid Shelf on the 3rd set of runners in the Roasting Oven with the Cold Plain Shelf on the 2nd set of runners. Cook for 25 minutes or until a skewer inserted in the centre of the cake comes out clean.
3 & 4 oven Aga - Place the muffin tin on the Aga Grid Shelf on the 3rd set of runners in the Baking Oven and cook for 20 minutes or until a skewer inserted in the centre of the cake comes out clean.
Leftover ideas: What leftovers!?
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