With the cooler change in weather, we find ourselves reaching for takeaway more frequently. This Korean Chicken Stir Fry is simple, it's packed with flavour and with all home-cooked meals, you can ensure that the meat you're eating is good quality meat!
The chicken breast, a weekly staple in most households, lean and quick to cook. Poaching and shredding the breast, allows it to be adapted to a variety of cuisines and dishes, so we’re sharing our favourite recipes. This chicken sanga, comes together in minutes and is the perfect amount of creamy, tangy and salty. A crowd please for you and the kiddies alike.
The chicken breast, a weekly staple in most households, lean and quick to cook. Poaching and shredding the breast, allows it to be adapted to a variety of cuisines and dishes, so we’re sharing our favourite recipes. If you're strapped for time and in need of a nutrient-rich and comforting meal, this is for you! This chicken soup is comforting, full of flavour, protein and veg too!
The chicken breast, a weekly staple in most households, lean and quick to cook. Poaching and shredding the breast, allows it to be adapted to a variety of cuisines and dishes, so we’re sharing our favourite recipes. Shredded, poached chicken coated in a lightly spiced dressing, dotted with red grapes and walnuts. Put it on top of a big bed of mixed salad leaves for an impressive help-yourself lunch or dinner.
This is a great starter for any dinner party that comes together quickly. The smoked trout is perfectly balanced with the rich and tangy creme fraiche, along with salty capers and fresh dill. If you want to try this for lunch, throw it in a bagel!
This is my recipe for Passover using lamb shoulder, Moroccan spices and sweet dried fruits which come together to form a rich, luscious stew. A large piece of lamb is simmered very gently for a few hours with onion, garlic, ginger, cumin, cinnamon, turmeric, prunes and apricots: a long cook that tastes like my childhood and is steeped in my family's Jewish Moroccan culture and love of food.
Here is the recipe for a Chocolate-Prune cake, inspired by legendary pastry chef David Leibovitz, of Chez Panisse fame. This is intensely chocolatey: there is no flour or nuts to distract here, just melted chocolate. We used our 70% Belize single origin dark chocolate buttons. The cake is bound together with prunes soaked in Pedro Ximinez, adding a deep caramel sweetness and fudgey texture. For an extra punch, we glazed the cake with a Pedro Ximenez ganache. You can eat warm (and very gooey) from the oven, or direct from the fridge once set.Â
This whole snapper recipe, could not be easier or more delicious! When you buy good quality seafood, less is best. This dish has just the right amount of smoke and freshness to compliment the natural sweetness of the pink snapper. The prep time is under 5 minutes, so you can serve it up in under twenty minutes!
Clementine Day of @somethingsiliketocook has put together this recipe using our Seasoned Boneless Lamb which has been released for Easter! The lamb is perfect to cook as it is, or you can spend a little more time adding in some other flavours following the recipe below. This lamb is perfect with our Spiced Whole Cauliflower Pack.
Clementine Day of @somethingsiliketocook has put together this recipe to serve alongside our Easter Pack which includes a Seasoned Boneless Lamb and Spiced Whole Cauliflower. This salad has the perfect amount of zingyness to cut through the rich lamb and spiced cauli.
We worked with Clementine Day of @somethingsiliketocook to put together our Easter Collection and as a result, we have our Spiced Whole Cauliflower Pack! It takes little to no preparation, but definitely does not skimp on flavour! It's perfectly paired with our Seasoned Boneless Lamb Leg.
In celebration of International Women's Day, we've been lucky enough to have Shahnaz from Free to Feed share one of her delicious recipes! She's shared her recipe for Tas Kabab with Saffron Rice and Salad Sabzyjat, a famous dish from Iran.
