Salsas, Sauces & Sides

Caponata is a fabulously rich and tasty veggie side which is delightful paired with burrata, ribeye steak and chips. Ingredients Serves 3- 4 as a side Method Tips Make sure the oil is hot when frying the aubergine, so that it does not all soak into it. You should be left with most of the […]Click here for the full recipe

Carrot puree is a lovely accompaniment to any Sunday roast. It’s really easy to make and you can prepare it well in advance. Ingredients Serves 4 as a side MethodClick here for the full recipe

Get cheffy with this vibrant oil and zhuzh up your dishes! Ingredients MethodClick here for the full recipe

Ingredients 30g butter 2 cloves garlic, minced 1 onion, finely chopped 400g tinned tomatoes 200ml water 2 tbsp tomato puree salt and pepper to taste Method Fry the butter over a medium heat in a large lidded pan and once melted, add the chopped onions and fry for a few minutes until softened. Add the […]Click here for the full recipe

Ingredients large bunch parsley (approx 130g) finely chopped 120ml good quality extra virgin olive oil 3-4 cloves garlic, finely chopped (not minced) 1-2 small red chilies, seeds in depending how hot you like it! Again, finely chopped 2 tbsp red wine vinegar 1 tsp dried oregano 1 tsp maldon salt (flaked salt or good quality […]Click here for the full recipe

Ingredients 2 fennel bulbs, finely grated 2 star anise 1/2 tsp mustard seeds splash rapeseed oil 30ml vodka 120ml apple juice 120ml white wine vinegar 120g brown sugar Method Heat a splash of rapeseed oil in a large saucepan and gently fry the mustard seeds until they start to pop. Add the grated fennel and […]Click here for the full recipe

Ingredients Optional add-ins Method Tip For the roasted peanuts, simply use salted peanuts and pop them in food bag, then crush them using a meat hammer or a rolling pin.Click here for the full recipe

A twist on the classic guacamole. A doddle to make and just really really tasty! Ingredients 1 very ripe avocado, flesh scooped out 1 tsp fresh rosemary, leaves picked and roughly chopped 1 small clove garlic, roughly chopped generous pinch of salt 1 small green chilli, deseeded and finely chopped 1-2 tsp lime Method Sprinkle […]Click here for the full recipe

Really simple salsa recipe. Find out how to make this perfect accompaniment to pretty much anything!  We love it with a BBQ, with salmon, haloumi, sausages, salads…This salsa sauce is a game changer! Salsa Ingredients 2-4 fresh green chillies (seeds removed depending on how hot you like it) a bunch of spring onions trimmed and […]Click here for the full recipe

Once you’ve made your own pesto you won’t look back to shop bought ever again! I normally make this when we are having salmon on the BBQ but it will keep in the fridge for a week or so and you can use it in the week to put through pasta, or it makes for […]Click here for the full recipe

This quick and easy paste packs a punch and is a great accompaniment to so many things.  It keeps for up to a couple of weeks in the fridge and makes an appearance most dinner times until it has been finished. Ingredients 2 red bell peppers, char grilled and skinned 25g fresh red chillies roughly […]Click here for the full recipe

Homemade chicken stock is one of the most satisfying things you can do in the kitchen.  It’s so easy to make, full of nutrients and uses every part of the bird. Firstly save those old ice cube trays… The best thing about this recipe is that you do not need to stick to it ridgedly.  […]Click here for the full recipe