Ingredients 3 banana shallots finely sliced into rings 2 tbsp cider vinegar pinch of golden caster sugar 3 firm peaches halved, flat peaches are nice, if you can get them 3 ½ tbsp extra virgin olive oil pinch of red chilli flakes pinch of fennel seeds juice ½ lemon 1 tbsp capers rinsed 2 slices …
Category: Recipes
Fresh orange lollies
Ingredients 3 oranges 2 pears peeled and cored Method step 1 Finely grate ¼ tsp zest from one of the oranges, then peel them, roughly chop the flesh and put in a bowl (or food processor) with the zest and pears. Blitz until as smooth as you can get it, then pour into lolly containers, …
Gin fizz
Ingredients 50ml gin 25ml lemon juice 2 tsp sugar syrup ice sparkling water lemon slice Method step 1 Pour the gin, lemon juice and sugar syrup in a cocktail shaker and fill up with ice cubes. Shake well until the outside of the shaker feels cold then strain into a tall glass filled with more …
Elderflower & cucumber G&Ts
Ingredients 10 cm piece of cucumber 100ml elderflower cordial 100ml gin 1l bottle tonic water to serve Method step 1 Peel 2 long strips from the piece of cucumber and put in a small tupperware for transporting. Grate the remaining cucumber into a sieve set over a bowl and press down on it with the …
Pomegranate Pimm’s
Ingredients 200ml Pimm’s 200ml pomegranate juice 15cm chunk of cucumber 100g pomegranate seeds 600ml chilled lemonade Method step 1 Mix the Pimm’s and pomegranate juice in a big jug and leave in the fridge to chill. Dice the cucumber. Tip the cucumber and pomegranate seeds into a jug. When you’re ready to serve, stir the …
Easy sangria
Ingredients 2 oranges chopped 2 pears chopped 2 lemons 1 chopped, 1 juiced 200g red berries chopped (we used strawberries and cherries) 3 tbsp caster sugar 1 tsp cinnamon ice 750ml bottle light red wine 100ml Spanish brandy 300ml sparkling water Method step 1 Put the chopped fruit in a bowl and sprinkle over the …
Orange, fennel & rocket salad
ingredients 1 fennel bulb 2 large oranges 1 small red onion thinly sliced 2 big handfuls rocket 1 tbsp olive oil 1 tbsp wholegrain mustard Method step 1 Using a mandolin or a sharp knife, shred the fennel into thin slices. step 2 Remove the skin of the oranges with a knife and gently cut …
Chilopites
Chilopites is a traditional pasta variety hailing from Crete. It’s usually handmade by women at the end of summer. The pasta is typically made with flour, water or milk, olive oil, eggs, and a bit of salt. The dough is cut in narrow stripes or small rectangles, depending on the area. Also known as hylopites or hilopites, the pasta …
Tsikla Chiou
Tsikla Chiou is a type of chewing gum made from Masticha Chiou mastic tree resin, softeners and sugar. It is produced on the northern Aegean island of Chios, specifically in 24 towns of the Mastichochoria region known as the ‘mastic villages’. It is solid, white to light yellow in color and has a strong flavor of …
Patata Naxou
These are Liseta, Spunta, Marfona, Vivaldi, and Alaska variety potatos grown on the island of Naxos. They have a smooth yellow skin and contain over 18% starch and less than 1% sugar. These potatos are harvested by hand twice a year, from mid-February to March and from August to September. Since they are harvested earlier …
Matsata
Matsata is a local variety of fresh homemade pasta from the island of Folegandros. It is typically made with flour, olive oil, salt, and water. The dough is cut into tagliatelle-like ribbons, which are usually consumed right after their preparation, although they can also be dried and stored for future use. Traditionally, the soft and thick …
Mandarini Chiou
The size and quality of the fruit and its high sugar content can be ascribed to amazing weather, great exposure to the sun and properties of the soil. It has tender, tasty, slightly orange flesh with an intense aroma and quite a rough membrane. This variety of mandarins is among the most aromatic in …
Konservolia Stylidas
This table olive comes from olive trees of the Konservolia variety grown in Phthiotis prefecture in central Greece. This region is characterized by a Mediterranean climate with warm summers and humid winters that is ideal for the cultivation of olive trees. Traditionally, the olives are harvested by hand either during the initial state of ripening while …
Gooseberry & custard pies
Ingredients 6 sheets filo pastry 50g butter melted 2 tbsp golden caster sugar vanilla ice cream to serve (optional) For the gooseberry compote 200g golden caster sugar 1 vanilla pod split and seeds scraped out 500g gooseberries topped and tailed For the custard 300ml double cream 300ml full-fat milk 2 vanilla pods split and seeds …
Poached halibut with heritage tomatoes
Ingredients 2 x 170g portions of skinless, boneless halibut fillets For the poaching liquor 100ml white wine 1 rosemary sprig 1 banana shallot sliced 300ml chicken stock For the tomato broth 500g ripe tomatoes For the garnish 300g mixed tomatoes cut into different shapes and sizes 50ml rapeseed oil 2 garlic cloves thinly sliced 2 …
Smoked duck & grilled peach salad
3 tbsp extra virgin olive oil 1 tbsp sherry vinegar 4 peaches 100g watercress 50g smoked duck Method step 1 In a large bowl, mix together 3 tbsp extra virgin olive oil and 1 tbsp sherry vinegar with some seasoning. step 2 Cut 4 peaches into quarters and griddle for 2-3 mins each side until …
Cherry soup with whipped mascarpone & caramelised almonds
Ingredients 100ml red wine 100ml prosecco 75g golden caster sugar 1 cinnamon stick 1 thyme sprig 2 vanilla pods split and seeds scraped out 600g cherries pitted and cut in half For the caramelised almonds 50g golden caster sugar 75g blanched roasted almonds For the whipped mascarpone 100ml double cream 100g mascarpone 2 tbsp icing …
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Rosé punch
Ingredients 1 orange 1 lemon 300g punnet strawberries hulled and halved 1 tbsp honey 750ml rosé wine 250ml dry fino sherry ice Method step 1 Chop the unpeeled orange and lemon into chunks and put them in a very large bowl. Add all of the other ingredients and plenty of ice. Stir really well to …
Courgette fritters with tarragon aïoli
Ingredients For the aïoli bunch tarragon (leaves and stalks) 300ml vegetable oil 1 garlic clove crushed to a paste with a pinch of salt 2 egg yolks ½ lemon juiced For the fritters 4 courgettes coarsely grated 4 spring onions sliced 50g feta crumbled 50g parmesan (or vegetarian alternative), grated pinch of chilli flakes 2 …
Griddled halloumi with watermelon & caper breadcrumbs
Ingredients 750g watermelon 2 small shallots very finely sliced 100ml extra virgin olive oil plus extra for brushing and to serve 4 tsp white balsamic vinegar 300g halloumi sliced good squeeze of lemon juice For the breadcrumbs 75g slightly stale country bread crusts removed, blitzed into coarse breadcrumbs 1-2 cloves garlic finely chopped ½ medium …
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Watermelon & feta salad
Ingredients 180g watermelon ½ cucumber ½ bunch mint 1 tbsp olive oil 100g feta 1 tbsp balsamic glaze Method step 1 Chop 180g watermelon and ½ cucumber into chunks and tip into a bowl with the leaves from ½ bunch mint (reserving a few for garnish) and drizzle with 1 tbsp olive oil. Season and …
Club Tropicana ice cream cake
Ingredients 1 madeira cake (we used one that comes in a large rectangular block) 500ml tub mango sorbet 500ml tub vanilla ice cream 50g dark chocolate 500ml tub raspberry sorbet 150ml double cream whipped maraschino cherries to decorate Method step 1 Cut a piece of sponge about 5mm thick to fit a 1lb 16 x …
Asparagus, pea & ricotta flatbreads
Ingredients For the flatbreads 7g sachet fast-action dried yeast ½ tsp sugar 200g spelt flour 150g strong bread flour 1 tbsp olive oil For the toppings (for 2 flatbreads) 200g asparagus 100g podded peas ½ small bunch mint leaves picked 200g ricotta 10g grated parmesan or vegetarian alternative, plus extra to serve 1 garlic clove …
Mango bellini
Ingredients ½ a very ripe mango champagne Method step 1 Peel and chop the mango and put it into a blender with 100ml champagne. Blend to a smooth purée, then divide between two champagne flutes. step 2 Top with more chilled champagne, pouring it slowly to avoid overflowing, then serve.
Verbena spritz
Ingredients For the lemon verbena cordial 35g fresh lemon verbena leaves (or 10g dried if you can’t get fresh ones) 250g caster sugar For the cocktail ice 25ml fino sherry (we used Tio Pepe) 1-2 dash lemon bitters prosecco to mix For the garnish strip of rolled lemon zest skewered with a cocktail stick and …