- 2 (15 oz) cans chickpeas, drained and rinsed
- 1 1/2 pounds prawns, peeled with tails intact
- 2 tbsp olive oil
- 3 tbsp lemon juice (1 lemon)
- 3 cloves garlic, minced
- 1 tsp. grated lemon zest
- 1/2 tsp. red pepper flakes
- 50g parsley, chopped
- 1/2 tsp sea salt
- 1 lemon, sliced
- Preheat oven to 220c 450 F.
- Rinse and drain your chickpeas and toss with one tablespoon of olive oil and a 1/2 teaspoon of salt.
- Arrange chickpeas in a layer on the bottom of your baking dish and bake for about 20 minutes, until golden.
- Meanwhile, toss your prawns, one tablespoon of olive oil, juice of one lemon, garlic, lemon zest, red pepper flakes and one teaspoon of salt in a large bowl. Allow prawn mixture to marinate for 10 to 15 minutes.
- Once your chickpeas have finished baking, spread your prawn mixture over the roasted chickpeas and place a few lemon slices over top.
- Return your dish to the oven and bake for 5 to 8 minutes longer.
The season is approaching for collecting elderflowers at the end of the lane. Elderflowers are at their very best at the end of May and beginning of June. The gorgeous white clusters and zesty syrup combined making a wonderful addition to a picnic or having friends around for a summer evening gathering.
250g elderflowers, cleaned
1.1 L water
900g caster sugar
50g citric acid
Bring the water to the boil, pour the boiling water over the sugar. Stir to dissolve and let it cool completely. (This is your basic Stock Syrup).
Wash and cut the lemons and limes up in quarters and add to the stock syrup.
Pick the elderflowers and remove any dead bits and leaves. Place the elderflowers in a colander and wash under cold running water.
Let the stock syrup cool, and not before, then add the elderflowers and the citric acid, mix and place the mixture in a deep container in the fridge, cover with a layer of cling-film over the top of the syrup.
Let the cordial infuse for 48 hours, stir a couple of times during this period.
Pass the cordial through a fine sieve and pour into sterilised bottles. Keep refrigerated.
Makes approximately 1.5 litres of elderflower cordial.
- If you want to pour into ice cube trays and freeze them, this saves space and it will keep slightly longer.
- Add to a sparkling wine or water. Refreshing on hot summer days.
This recipe has a slightly denser texture due to having no gluten in it. The zest of the lemon really brings out the almonds.
135 g of dairy free margarine
135 g of Caster Sugar
2 large free-range eggs
130 g Gluten Free Flour
2 tsp Gluten Free Baking Powder
1 tsp Vanilla Extract
Zest & juice of a Lemon
25g flaked almonds
Preheat the Oven to 200C/ 400F/Gas Mark 6.
Beat the margarine and the sugar together until light and fluffy in a bowl.
Fold in the eggs and flour half at a time.
Then add vanilla extract and baking powder.
Grated zest of lemon and squeeze juice into mixture, then pour into loaf tin.
Sprinkle over flaked almonds.
Bake for 25 – 30 minutes or until golden brown.
Store in an airtight container.. Well if there is any left!
Note: Can be used as a individual cakes, divide into 12 cases and bake for 12-15 minutes.
You can of course you ordinary plain flour in the recipe and replace the dairy free with butter or margarine.Read More
- 50g butter
- 2 parsnips, peeled and diced
- 1/4 tsp of grated nutmeg
- 1 tbsp of chopped fresh rosemary
- 100g cranberries (stoned & chopped) use dried if not available
- Minced peel of one lemon
- Minced peel of two clementines
- 3 tbsp chopped fresh parsley
- 300g bread, cubed (or try wholemeal, sourdough) always take off crusts and preferably a day old
- 1/4 tsp each salt and pepper or to taste
- 230g walnut pieces,
- 3 eggs
- 250 ml apple sauce
- 2 tsp of Womersley Orange & Mace Dressing
- Melt butter in a large frying pan over medium-high heat.
- Add the parsnips and nutmeg and cook until they are tender and browned, which should take about 8 minutes.
- Transfer them to a large bowl and add the rosemary, cranberries, parsley, clementines and bread.
- Season to taste with salt and pepper. Add the Orange & Mace Dressing.
- Beat the eggs and apple sauce together and toss in with the bread mixture and walnuts.
- Bake covered with foil, for 20 minutes then remove the foil and bake for another 20 minutes.
- Use a vegetarian option with cooked rice or quinoa instead of bread to make nut loaf
- Use within a joint of ham, gammon, pork or turkey.
A lovely Sea bass dish, very easy to cook and with the minimum of effort. Sweet saltiness and lemony flavours combines with the crunch of the sauté potatoes.
Cooking Time :
- 3 x 150g fillets of sea bass
- Salt and pepper
- 1 shallot
- 100ml dry white wine
- 50g unsalted butter
- 50g marsh samphire
- Peel and chop the potatoes into small dice. Blanch in boiling seasoned water till just cooked. Strain.
- To make the butter sauce, chop shallots, place in pan with white wine and reduce to a syrup.
- Remove from heat and gently beat in the butter. When all is whisked in, strain.
- Blanch 100g samphire and place half in food processor. Add half the quantity of butter sauce and process.
- Season and sear the bass fillets, turning once. Do not overcook.
- Sauté remaining samphire.
- Sauté the diced potatoes with a knob of butter or olive oil until golden.
- Arrange in the middle of a plate and place bass on top.
- Surround with samphire and butter sauce.