Category: Recipes

Recipes

Seeded Tin Loaf

Lauren CarterLeave a comment

Here’s how to make it…

Ingredients:

  • 500g seeded bread flour
  • 7g fast action yeast
  • 2 tsp sea salt
  • 275ml warm water
  • 2 tbsp sunflower oil

Method:

  • Begin by preparing the dough. Add the dry ingredients to a bowl and stir to combine
  • Add the wet ingredients to the dry ingredients. Using clean hands, bring everything together to create a rough dough
  • Knead the dough on a lightly floured surface for 10 minutes. Return the dough to the bowl, cover with a clean tea towel and set to one side (ideally somewhere warm)
  • Allow the dough to prove. This will take around 1 hour. The dough should double in size
  • Grease a 2lb loaf tin with a little sunflower oil and set to one side
  • Once the dough has proved, press to remove the air then shape into an oblong. Transfer it to the loaf tin, cover with a clean tea towel and set to one side
  • Allow the dough to prove again. This will take another hour
  • Preheat the oven to 200 degrees (gas mark 6)
  • Once the dough has proved for the final time, put the loaf tin in the pre-heated oven. Bake for 30-35 minutes, or until there is a hollow sound when tapping the surface of the loaf
  • Once baked, remove from the oven and set to one side. Allow to cool before removing from the tin and transferring to an airtight container

This recipe serves 4.

Recipes

Vanilla Chia & Oat Pudding

Lauren CarterLeave a comment

Here’s how to make it…

Ingredients:

  • 250g oats
  • 250g fresh or frozen berries
  • 100g coconut yoghurt
  • 600ml coconut milk
  • 2 tbsp chia seeds
  • 2 tbsp vanilla extract

Method:

  • Begin by preparing pudding. Add the dry ingredients to a large bowl and stir to combine
  • Add the wet ingredients, apart from the fresh or frozen berries, and stir to combine combine
  • Evenly divide the pudding between 2 small containers
  • Put the containers in the fridge and allow to set. This will take around 1 hour
  • Decorate with the fresh or frozen berries for a final flourish

This recipe serves 2.

Recipes

Balsamic Bean Salad

Lauren CarterLeave a comment

Here’s how to make it…

Ingredients:

  • 400g black beans
  • 400g black eyed beans
  • 400g chickpeas
  • 400g haricot beans
  • 2 bell peppers
  • 2 sticks of celery
  • 2 spring onions
  • 1 tbsp wholegrain mustard
  • 1 tbsp dried oregano
  • 1 tsp garlic powder
  • 6 tbsp balsamic vinegar
  • 2 tbsp honey
  • A drizzle of olive oil
  • A pinch of sea salt & black pepper

Method:

  • Begin by preparing the bell peppers, celery and spring onions. Chop the bell peppers, celery and spring onions in to bite size pieces
  • Add the bell peppers, celery and spring onions to a large bowl along with the black beans, black eyed beans, chickpeas and haricot beans
  • Stir to combine then add the wholegrain mustard, dried oregano, garlic powder, honey and balsamic vinegar along with a generous drizzle of olive oil
  • Stir to combine, season to taste then serve

This recipe serves 4.

Recipes

Moroccan Chickpea Stew

Lauren Carter2 Comments

Here’s how to make it…

Ingredients:

  • 500g passata
  • 400g chickpeas
  • 100g green olives
  • 2 bell peppers
  • 1 courgette
  • 1 red onion
  • A handful of coriander
  • A thumb of ginger
  • 1 small preserved lemon
  • 2 cloves of smoked garlic
  • 2 tbsp tomato puree
  • 2 tbsp ras el hanout
  • A drizzle of olive oil
  • A pinch of sea salt & black pepper

Method:

  • Begin by preparing the onion. Peel and 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 ginger and smoked garlic. Add the ginger and smoked garlic to the pan along with the tomato puree and ras el hanout
  • Stir to combine then saute for 5 minutes
  • Chop the courgette and bell peppers in to bite size pieces. Add the courgette and bell peppers to the pan along with the chickpeas and olives
  • Stir to combine then saute for a further 5 minutes
  • Add the passata. Stir to combine then simmer on a medium heat until the courgette is soft
  • Finely chop the coriander and preserved lemon. Add the coriander and preserved lemon to the stew
  • Stir to combine, season to taste then serve

This recipe serves 4.

Recipes

Christmas Cake

Lauren Carter1 Comment

Here’s how to make it…

Ingredients:

  • 500g dried mixed fruit
  • 400g plain flour
  • 300g marzipan
  • 300g white fondant icing
  • 200g dark brown sugar
  • 2 tsp baking powder
  • 300ml spiced rum
  • 300ml sunflower oil
  • 200ml unsweetened almond milk
  • 1 tbsp orange zest
  • 1 tbsp cinnamon
  • 1 tsp ground allspice
  • 1 tsp ground cloves
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg
  • A squeeze of orange juice

Method:

  • Begin by soaking the dried fruit. Add the dried fruit to a large bowl. Pour 200ml of the spiced rum on top. Stir to combine then cover the bowl with cling film or a clean tea towel
  • Store in a cupboard for at least 24 hours to allow the flavour to develop. For a more intense taste, leave up to 1 week
  • Once the dried fruit has been soaked, preheat the oven to 140 degrees (gas mark 2)
  • Grease a 20 x 20cm cake tin 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, apart from the soaked dried fruit, to a measuring jug
  • Pour the wet cake mixture ingredients in to the dry cake mixture ingredients and stir to combine
  • Add the soaked dried fruit, including any liquid which may not have been absorbed, to the mixture and stir to combine
  • Gently pour the batter in to the cake tin
  • Put the cake tin in the pre-heated oven and bake for 1 hour
  • Remove the cake from the oven and cover it with kitchen foil. Return it to the oven for a further hour, or until a skewer can be inserted in the centre and removed cleanly
  • Once baked, remove from the oven and set to one side. Allow to cool before removing from the tin and transferring to an airtight container
  • Brush the top and sides of the cake with a little of the remaining spiced rum. Repeat this once a week for 2-3 weeks
  • Line an area of work surface with a sheet of baking paper. Place the marzipan on top of the baking paper. Using a rolling pin, roll out the marzipan to create a square slightly larger than the Christmas cake around 5mm thick
  • Lay the marzipan on top of the Christmas cake. Gently smooth down the sides then remove any excess marzipan
  • Line a work surface with another sheet of baking paper. Place the fondant icing on top of the baking paper. Roll out the fondant icing to create a square slightly larger than the Christmas cake around 5mm thick
  • Lay the fondant icing on top of the marzipan. Gently smooth down the sides then remove any excess fondant icing
  • Decorate with festive trimmings for a final flourish

This recipe serves 16.