Ingredients Serves 2 85g (1/3 cup) wild rice 1/2 tbsp olive oil 3 cloves garlic, minced 1/2 head broccoli florets 25g (1 cup) roughly chopped kale 6 stalks asparagus, cut into 2 inch pieces 1 large handful fresh spinach 750ml (3 cups) good quality vegetable stock 125ml (1/2 cup) tinned coconut milk Black pepper 1/4 tsp crushed chilli flakes (optional) For the simple basil pesto 1 tbsp pine nuts Small handful fresh basil 1 tbsp extra virgin olive oil Salt...Read more

Mini Turkey Burgers with Cranberry & Pecan Sauce Makes: 10 Prep time: 30 mins Cook time: 20 min 1. Place all the ingredients for the burgers into a large bowl, mix together and press into 10 small patties. Place on a tray and refrigerate for at least half an hour. 2. Place the cranberries, maple syrup and orange juice and zest into a saucepan, bring to a simmer and cook until softened and syrupy, then add the pecans. 3. Cook...Read more

Ingredients 115g plain flour 20g ground almonds 30g caster sugar 80g unsalted butter, cold and diced ½-1tbsp cold water 100g California Prunes, finely chopped 15g chopped mixed peel 1tbsp orange juice 6 Amaretti biscuits, lightly crushed 6tsp lemon curd Instructions To make the pastry place the our, almonds and sugar in a food processor and blitz briefly to mix. Add the butter and blitz again until the mixture resembles breadcrumbs. While the machine is running gradually add the water until...Read more

Pan-roasted loin of venison with redcurrant sauce Graeme Taylor creates a fantastic roast venison dish perfect for a dinner party treat or as alternative to the traditional Sunday roast. Paired with the classic flavours of rosemary and redcurrant, this venison loin recipe really is a celebration of Scottish flavours and produce. Serve with skirlie and clapshot for a perfect St. Andrew's Day feast. Ingredients 700g of loin of venison 2 tsp beef dripping, or vegetable oil sea salt 1 sprig...Read more

The smell, the taste, the preparation there’s something intoxicatingly irresistible about bread making. The simplest of ingredients, flower, water, sugar and yeast create a cornucopia of tastes, sometimes good old fashioned basic ingredients are exactly what we want? (more…)

Healthy fig newtons (GF) Prep time 30 mins Cook time 10 mins Total time 40 mins 8 ingredients, naturally sweetened no bake fig newtons with nut-date cookie dough and a simple dried fig center. An incredibly tender, delicious take on classic fig newtons. Author: Minimalist Baker Recipe type: Dessert, Snack Cuisine: Vegan, Gluten Free Serves: 24 Ingredients COOKIE DOUGH 1/4 cup (22.5 g) oats 1 cup (112 g) raw almonds 1 cup (100 g) raw pecans 1/4 tsp sea salt...Read more

The thing that elevates this Christmas turkey to the next level is the precision cooking. Rather than roast a whole bird and risk dry breast meat or soggy stuffing, 1. Begin by butchering the turkey. Remove both the legs and thighs in one piece, ensuring you keep as much fat and skin intact as possible. Next, remove the wing tips and set aside for the gravy 1 turkey, 3kg in weight, free-range and organic 2. Smooth and stretch the skin...Read more

Ingredients For the Sweet Pastry: 250g plain flour 125g unsalted butter, soft cubes 75g caster sugar 2 medium eggs 1tbsp cold water For the Prune and Chocolate filling: 15 California Prunes 300mls light syrup 100mls Masala 200g butter 200g dark chocolate, broken into pieces 2 medium eggs 3 egg yolks 80g sugar Instructions First put the sugar, egg and cold water into a bowl. Whisk. Put the flour onto a work surface and make a hole with the underneath of...Read more

1 lb chicken breasts 1 jar Mezzetta Deli-Sliced Roasted Bell Peppers 1 small zucchini 1 small summer squash ½ red onion 12-15 kabob skewers Tzatziki Sauce: 1 mini cucumber (or half of a regular sized one) ½ cup nonfat plain greek yogurt ¼ lemon (small) 1 tsp dill weed (dried or fresh) ½ tsp garlic salt/pepper Instructions While cutting chicken and vegetables for the kabobs into cubes (about 1 inch), soak skewers in water for about 20 minutes. In a...Read more

Lettuce and tomato salads will become a thing of the past once you've tried this dish. Mark Sargeant’s Roast Squash Salad Ingredients: 1 butternut squash Groovy Food High Five Oil Sea salt and freshly ground black pepper 1 small dried red chilli 1 tsp fennel seeds 20 slices of Parma ham 4 handfuls of watercress 6 tbsps Groovy Food Omega Cool Oil 4 tbsps cider vinegar 1 small block of Parmesan cheese Method: Pre-heat the oven to 190°C then cut...Read more