Recipies

Nov 13th, 2013

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Radish and quinoa tabouleh with pistachios and grilled, herbed chicken

Ingredients 200g quinoa 600ml water 12 radishes, quartered 12 baby vine tomatoes, quartered 2 handfuls each of fresh chopped parsley, mint and coriander juice of 2 limes 1 handful shelled, unsalted pistachios, toasted in a dry frying pan salt and pepper 2 chicken breast fillets, skin removed 2 tbsp extra virgin olive oil salt and […]

Oct 31st, 2013

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Toasted sourdough with avocado, radish and watercress

Ingredients 1 small ripe avocado 1 lemon, juiced 2 tbls extra virgin olive oil salt and pepper 5 thin medium-sized slices of sourdough bread 2 tbsp olive oil 50g mixed radishes, thinly sliced ½ red onion, thinly sliced 1 bunch watercress Method  Preheat the oven to 180C/Gas 4. While you’re waiting for the oven to […]

Oct 20th, 2013

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Ruby Red Pomegranate, Roquefort, parsley & shallot crostini

Ingredients 20 thin slices of French stick 100g Roquefort cheese 100g Ruby Red pomegranate seeds small bunch flat-leaf parsley 2 shallots, finely sliced 2 tbsp extra virgin olive oil salt and cracked black pepper Method  Preheat the oven to 180C/Gas 4. Arrange the sliced French stick slices on a baking try. Drizzle over one tablespoon […]

Sep 19th, 2013

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Kale detox smoothie

Ingredients ¼ fresh medium pineapple, cored and diced ½ red apple, cored and diced 50g kale 1 tsp fresh ginger, grated 200ml probiotic pouring yogurt Method Place all the ingredients in a blender or food processor and blitz until smooth. Pour into a tall glass.

Aug 19th, 2013

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Tenderstem salad with borlotti beans, parsley, red onion and tomato

Serves: 4 Ingredients 200g Tenderstem cut into 2inch strips 1 x 400g tin borlotti beans, drained ½ red onion sliced 4 ripe tomatoes roughly chopped 1 bunch parsley shredded 4 tbsp extra virgin olive oil 1 tbsp red wine vinegar salt and cracked black pepper Method Bring a medium pan of salted water to the boil, […]

Aug 19th, 2013

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CRAB AND TENDERSTEM TAGLIATELLE WITH LEMON AND BASIL

Serves 2 as a main course or 4 as a starter Ingredients: 200-300g tagliatelle 3 tbsp extra virgin olive oil 200g Tenderstem 2 cloves garlic, finely sliced 3 ripe tomatoes, quartered,  de-seeded and diced 100g white crab meat, fresh or frozen grated zest and juice of ½ lemon 1 small bunch of basil leaves, finely […]