Recipes

Mediterranean Vegetable Paella

Here’s how to make it…

Ingredients:

Method:

Begin by pre-heating the oven to 200 degrees (gas mark 6)
Line a large tray with baking paper and set to one side
Chop the courgettes and peppers in to bite size pieces
Add the courgettes and peppers to a bowl along with a little olive oil, a pinch of sea salt and a pinch of black pepper. Toss together
Place the courgettes and peppers on the lined baking tray. Put the tray in the pre-heated oven and bake for 20-25 minutes, or until soft
While the courgette and peppers are roasting, prepare the paella. Finely chop the onion
Add the onion to a large pan along with a generous drizzle of olive oil
Saute on a low heat for around 5 minutes
Finely chop or grate the garlic. Add the garlic to the pan along with the paella rice, smoked paprika and cayenne pepper
Stir to combine then saute for a further 5 minutes
Add the vegetable stock and saffron. Stir to combine then simmer on a medium heat until the rice is soft and all of the liquid has been absorbed
Add the fresh or frozen peas and olives to the paella then stir to combine
Once the peas are soft, finely chop the parsley. Add the parsley to the paella along with the lemon zest and lemon juice
Remove the courgettes and peppers from the oven and transfer to the paella
Stir to combine, season to taste then serve

This recipe serves 2.

Recipes

Apple Crumble Pie

Here’s how to make it…

Ingredients:

Method:

Begin by preheating the oven to 200 degrees (gas mark 6)
Grease a 20 x 20cm cake tin with a little sunflower oil and set to one side
Using a rolling pin, roll out the shortcrust pastry to create a square slightly larger than the cake tin
Line the cake tin with the pastry
Using a fork, prick the base of the pastry in several places. Remove any excess pastry
Lay a sheet of baking paper on top of the pastry and weigh it down with ceramic baking beans or rice
Put the cake tin in the pre-heated oven and bake for 25-30 minutes, or until crispy
Remove the cake tin from the oven and set to one side. While the pastry cools, prepare the filling
Peel and finely chop the apples
Add the apples, light brown sugar, sultanas, cinnamon and nutmeg to a large pan. Stir to combine then saute on a medium heat until the apples are soft
Spread the mixture evenly across the base of the pastry
Add the plain flour, golden caster sugar, dairy free butter and oats to a bowl. Using clean hands, bring everything together to create a coarse crumb
Spread the buttery crumb evenly across the top of the mixture
Put the pie in the oven. Bake for 20-25 minutes, or until golden

This recipe serves 8.

Recipes

Here’s how to make it…

Ingredients:

Method:

Begin by preheating the oven to 200 degrees (gas mark 6)
Line a 20 x 20cm tin with baking paper and set to one side
Add all of the dry ingredients, apart from the dark chocolate and hazelnuts, to a bowl
Add the dark chocolate to a bain-marie. Simmer on a medium heat until the chocolate has melted
Add all of the wet ingredients to a measuring jug
Pour the wet ingredients in to the dry ingredients and stir to combine
Add the hazelnuts to a food processor and process until a coarse crumb is formed
Gently pour the batter in to the tin
Decoratively arrange the hazelnut crumb on top of the mixture
Put the tin in the pre-heated oven and bake for 30-35 minutes, or until firm
Once baked, remove from the oven and set to one side. Allow to cool before slicing and serving

This recipe serves 8.

Recipes

Here’s how to make it…

Ingredients:

Method:

Begin by preheating the oven to 177 degrees (gas mark 4)
Line a large tray with baking paper and set to one side
Remove the shells from the pistachios. Add the nuts to a food processor and process until a fine, flour-like crumb is formed
Add the dairy free butter and golden caster sugar to a bowl. Beat until a smooth mixture is formed
Add all of the dry ingredients, apart from the dark chocolate. Using clean hands, bring everything together to create a dough
Put the dough in the fridge and allow to rest. This will take around 30 minutes
Remove the dough from the fridge. Using a rolling pin, roll out on a lightly floured surface around 10mm thick
Using a 40mm circular cutter, cut the dough in to 12 circles
Place the circles of dough on the lined baking tray. Put the tray in the pre-heated oven and bake for 25-30 minutes, or until golden brown
Once baked, remove from the oven and set to one side
Once the shortbreads have cooled, add the dark chocolate to a bain-marie. Simmer on a medium heat until the chocolate has melted
Decorate with melted chocolate and pistachios for a final flourish

This recipe serves 12.

Recipes

Here’s how to make it…

For the cake mixture:

For the icing:

Method:

Begin by preheating the oven to 200 degrees (gas mark 6)
Grease two 20 x 20cm cake tins with a little sunflower oil and set to one side
Add all of the dry cake mixture ingredients to a bowl
Add all of the wet cake mixture ingredients to a measuring jug
Pour the wet cake mixture ingredients in to the dry cake mixture ingredients and stir to combine
Using a ladle, evenly divide the batter between the two greased cake tins
Put the cake tins in the pre-heated oven and bake for 30-35 minutes, or until a skewer can be inserted in the centre of each and removed cleanly
Once baked, remove from the oven and set to one side
While the cake cools, prepare the icing. Add all of the icing ingredients, apart from the pistachios, to a bowl and stir to combine. Loosen the mixture with a little soya milk to reach your desired consistency
Once cooled, remove the cake from the tins and sandwich together using half of the icing. You may need to cut the cakes first to create an even surface
Add the remaining icing to the top of the cake using a pallet knife or a piping bag
Remove the shells from the pistachios. Add the nuts to a food processor and process until a coarse crumb is formed
Decorate with the pistachio crumb for a final flourish

This recipe serves 8.