Recommended

Lemon Thyme Drizzle Cake

Lemon Thyme Drizzle Cake 1500 833 R&G Fresh

Preparation Time

35-40 minutes

Yield: 4 servings

Ingredients

  • 115g caster sugar
  • 2 tbsp lemon thyme leaves, finely chopped
  • 115g butter, softened
  • Finely grated zest and juice of 1 lemon
  • 2 large eggs, lightly beaten
  • 170g self-raising flour, sifted
  • A pinch of salt
  • For the icing
  • 2 tbsp lemon thyme leaves, finely chopped
  • 140g icing sugar, sifted
  • 1 lemon

For decoration:

  • A few sprigs of lemon thyme with flowers, if available

How to make

1) Preheat the oven to 180C/350F/gas mark 4. Grease a 450g loaf tin, line the base and ends with a strip of baking paper and lightly grease.

2) Make sure the lemon thyme leaves are dry before you chop them. Place in a food processor with the caster sugar and whizz until the sugar turns green and the leaves have been finely chopped.

3) Add the butter and lemon zest and whizz until fluffy, then gradually add the eggs. Mix in 1 tbsp lemon juice, then scrape into a bowl and fold in the flour and salt.

4) Spoon into the loaf tin. Bake for 20 minutes, then loosely cover the top with foil if it is browning too quickly and bake for a further 20-25 minutes or until well risen and golden. Test by inserting a skewer into the cake; if it comes out clean, the cake is cooked.

5) To make the icing, stir the finely chopped lemon thyme into the icing sugar and add enough lemon juice to form a thick icing.

6) While it’s still in the tin, transfer the cake to a wire rack. Leave for 5 minutes, then remove from the tin and spoon the icing over the top of the warm cake. It will drizzle down the sides. Leave to cool. Shortly before serving, decorate with the sprigs of lemon thyme.

Herb Soup

Herb Soup 1500 833 R&G Fresh

Preparation Time

Yield: 4 to 6 servings

Ingredients

  • 5 tbsp olive oil
  • 2 medium onions, peeled and roughly chopped
  • 2 garlic cloves, peeled and crushed
  • 2 tsp ground turmeric
  • 1 tsp grated nutmeg
  • 1 tbsp dried mint
  • 500g baby spinach
  • 25g parsley (whole, leaves and stalks)
  • 25g coriander (whole, leaves and stalks)
  • 1200ml vegetable stock
  • 200g Greek yoghurt
  • 10g fresh coriander leaves, chopped
  • 10g fresh mint leaves, chopped
  • 5g fresh parsley leaves, chopped
  • 200g feta
  • Salt and black pepper

How to make

1) Heat two tablespoons of the olive oil in a large saucepan.

2) Add the onion and garlic, and sauté for around five minutes, or until translucent and soft. Stir in the turmeric and nutmeg, fry for a couple of minutes, then add the dried mint, spinach, the whole parsley and coriander with leaves and stalks, and stock.

3) Bring to a simmer and cook for 10 minutes. Season, then blitz the soup with a liquidiser or stick blender until smooth.

4) When you’re ready to serve, reheat the soup just to boiling point and pour the yoghurt into a bowl. Whisk a ladleful of hot soup into the yoghurt, stirring constantly, and repeat with a couple more ladles of hot soup, then tip the yoghurt mix into the soup and whisk in.

5) Stir through the chopped herbs and crumble in the feta, reserving some leaves and cheese to garnish. Adjust the seasoning to taste.

6) Pour into soup bowls, sprinkle over the herbs and feta, and finish with a generous drizzle of olive oil.

Overnight Couscous Tabbouleh

Overnight Couscous Tabbouleh 1500 833 R&G Fresh

Preparation Time

35-40 minutes

Yield: 4 servings

Ingredients

  • 100g couscous
  • 3 large, juicy tomatoes, roughly chopped
  • ½ cucumber, peeled and diced
  • 50g flat-leaf parsley, chopped
  • 25g fresh mint, chopped
  • 2 tbsp chives, chopped
  • 1 small red onion, finely chopped
  • 50g raisins
  • Juice of ½-1 lemon
  • Dash of hot sauce

How to make

1) Put the couscous into a large bowl and add the tomatoes, cucumber, parsley, mint, chives, red onion, raisins, and lemon juice. Mix well. Season to taste with salt, pepper and a few shakes of hot sauce.

2) Cover, and leave in the refrigerator or a cool place for 4-8 hours, or overnight. Let it come to room temperature before serving.

Easy Bruchetta

Easy Bruchetta 1500 833 R&G Fresh

Preparation Time

35-40 minutes

Yield: 4 servings

Ingredients

  • Handfuls nice mixed ripe tomatoes
  • 1 small bunch fresh basil, leaves picked
  • Sea salt
  • Freshly ground black pepper
  • Olive oil
  • Good-quality white wine or herb vinegar

How to make

1) The bread is best sliced 1cm thick and toasted on a barbecue, but it can also be done in a griddle pan for ease at home. After that it should be lightly rubbed a couple of times with a cut clove of garlic, then drizzled with some good extra virgin olive oil and sprinkled with salt and pepper.

2) The toppings can be as humble or as luxurious as you like, from chopped herbs or a squashed tomato with basil, to marinated vegetables or beautiful cheeses, to lovely flaked crabmeat. The only rule is that whatever goes on top of a bruschetta should be nice and fresh and cooked with care.

3) Make sure your tomatoes are really ripe when making this topping. Give them a wash, remove their cores and carefully squeeze out the seeds. Place in a bowl, tear in the basil, season with salt and pepper, then toss with a good glug of olive oil and a good swig of vinegar to balance the flavours to your taste. You can serve the tomatoes either chunky or finely chopped, or you can scrunch them between your fingers before putting them on your basic bruschette – really tasty.

Garden Herb Spread

Garden Herb Spread 1500 833 R&G Fresh

Preparation Time

35-40 minutes

Makes around 500g

Ingredients

  • 60g raw cashews
  • 1 garlic clove, chopped
  • 450g firm tofu, drained
  • 2 tbsp fresh basil, chopped
  • 2 tbsp fresh thyme
  • 1 tbsp fresh tarragon
  • 2 tbsp fresh oregano, chopped
  • Juice of 1 lemon
  • 30g red onion, chopped
  • ¼ tsp salt
  • 2 tbsp nutritional yeast
  • Salt and black pepper

How to make

In a blender, blitz the cashews into coarse crumbs. Add the garlic and pulse to incorporate. Crumble in the tofu. Blend until relatively smooth. Add everything else and pulse. You don’t want the onion and herbs to completely puree – they should be chopped into small bits.

You can serve immediately, but it’s best when it has been chilled for at least 30 minutes.

Amazing Marinara Sauce

Amazing Marinara Sauce 1500 833 R&G Fresh

Preparation Time

35-40 minutes

Yield: 4 servings

Ingredients

  • 3 cans Italian Plum Tomatoes (I Recommend San Marzano, 26- To 28-ounce Cans)
  • 60 ml Olive Oil
  • 12 cloves Coarsely Chopped Garlic
  • 12 leaves Fresh Basil, Sliced
  • 2 teaspoons Chopped Flat Leaf Parsley
  • 1 teaspoon Salt
  • Freshly Ground Black Pepper

How to make

1) Drain the tomatoes in a colander set in a large bowl for 5 minutes. Reserve the tomato liquid.

2) In a large pot, heat the olive oil over medium heat. When the oil is hot, add the garlic and cook it, stirring, for about 5 minutes or until golden brown. If the garlic cooks too quickly, reduce the heat.

3) Add the basil, parsley, salt, and pepper to taste. Cook the mixture for 30 seconds. Add the tomatoes, increase the heat to high, and cook them for about 5 minutes, using a wooden spoon or long-handled fork to break them up, or until the tomatoes boil. Reduce the heat and simmer the sauce for 10 minutes or until the tomatoes break down.

4) Add the reserved tomato liquid. Increase the heat to high and bring the sauce to a boil. Boil it for about 12 minutes or until it starts to thicken. Stir it occasionally and scrape the bottom of the pan to prevent the sauce from burning.

5) Transfer the sauce to a bowl and set it aside for about 1 hour or until it cools to room temperature. Transfer it to a tightly covered storage container and refrigerate for up to 1 week or freeze for up to 1 month. (I freeze one cup portions flat in baggies so I can easily thaw as needed.)

Royal Potato Salad

Royal Potato Salad 1500 833 R&G Fresh

Preparation Time

35-40 minutes

Yield: 4 servings

Ingredients

  • 800g jersey royals, cleaned but not scrubbed
  • 15 quail eggs
  • 150g petit pois (blanched for 30 seconds and refreshed)
  • 60g parmesan, grated
  • 60g pine nuts
  • 2 cloves garlic, crushed
  • 20g basil leaves
  • 20g parsley leaves, plus extra for garnishing
  • 1 bunch mint leaves, finely shredded
  • 200ml olive oil
  • ½ tsp white-wine vinegar
  • Salt and pepper

How to make

1) Put the eggs in a saucepan, cover with cold water and bring to a boil: simmer for 30 seconds (semi-soft) to two minutes (hard-boiled), according to taste. Refresh in cold water and peel.

2) Cook the potatoes for 15-20 minutes until soft but not falling apart. Meanwhile, put the basil, parsley, parmesan, pine nuts and garlic in a food processor and blitz to a paste. Add the oil and pulse until you have a runny pesto.

3) As soon as they are cool enough to handle, cut the potatoes in two (they will absorb more flavour when hot) and toss with the pesto, peas, vinegar and sorrel. Mix well, even crush the potatoes slightly, so all the flavours mix.

4) Taste and adjust the seasoning, being generous with the pepper. Cut the eggs in half and fold into the salad. Garnish with parsley.

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