• Organic
    (15)
  • Free Range
    (6)
  • Vegetarian
    (29)
  • Vegan
    (18)
  • Gluten free
    (8)
  • Dairy free
    (7)
  • Unpasteurised
    (3)
  • Pesticide free
    (2)
  • Frozen
    (1)
  • Wild
    (4)
  • Grass Fed
    (4)
  • Fairtrade
    (3)
  • No Packaging
    (5)
  • Plastic Free
    (6)

Home / Recipes / Sides(71 products)
Home / Recipes / Sides(71 products)
Home / Recipes / Sides / Tzatziki Recipe(11 products)
By Tori McGaugh - 4 July 2011

pic

Tzatziki is great as a dip with fresh vegetables or bread, but also goes amazingly with lamb burgers or lamb chops.

Ingredients
1 large cucumber
260ml Greek yoghurt
Rapeseed oil
5 cloves of smoked, crushed garlic
Large handful of chopped fresh mint
1 Lemon
Salt and pepper


Preparation:
1. Peel cucumber and remove seeds.
2. Grate into a sieve and add some salt to enable some of the juice to release then pat dry with kitchen roll.
3. Mix the cucumber into the yoghurt, with a big glug of rapeseed oil.
4. Add the mint and garlic and season well with salt and pepper and a squeeze of lemon.
5. Leave in the fridge for half and hour before serving.

Buy the ingredients for this recipe:
Home / Recipes / Sides / Wild Garlic Pesto(7 products)
pic

Makes 300g

Ingredients

80 g wild garlic leaves
50 g parmesan (or similar hard) cheese
50 g pine nuts
1/4 tsp salt
1/4 tsp pepper
100 ml olive oil + some more for topping up the jar

Method

1. Wash the wild garlic leaves and dry them carefully
2. Grate the cheese
3. Grind the pine nuts in a food processor and add cheese, salt and pepper
4. Add about 1/2 of the wild garlic leaves and blend
5. Repeat with the remaining leaves
6. Add the olive oil and blend
7. Put in jar and top up with oil so that the pesto is covered and close lid.

Source: http://foodfun.blog.co.uk/2007/04/07/making_wild_garlic_pesto~2050357/


Buy the ingredients for this recipe:
  • Picture of Cornish Kern (apx 180g - £22 / kg)
    £3.96
    Qty.

    From Catherine Mead & Dane Hopkins, Lynher Dairies, Truro, West Cornwall.


    Crowned Supreme Champion at the World Cheese Awards 2017


    Gluten free

  • Picture of Cornish Nettle Yarg (apx 150g - £22 / kg)
    £3.96
    Qty.

    From Catherine Mead & Dane Hopkins, Lynher Dairies, Truro, West Cornwall.


    Vegetarian, Gluten free

  • Picture of Pinenuts  (80g)
    £3.75
    Qty.

    Packed By Shire Foods, Downham Market, Norfolk


    From Shire Foods, Norfolk


    Vegan

  • Picture of Lemon Pepper (20g)
    £0.79
    Qty.

    Packed By Shire Foods, Downham Market, Norfolk


    From Shire Foods, Norfolk.

  • Picture of Maldon Sea Salt  (250g)
    £2.25
    Qty.

    From The Maldon Chrystal Salt Co., Maldon, Essex.


    A natural, additive free salt from Maldon, Essex


    Vegetarian

  • Picture of Peppercorns, Black (60g)
    £1.25
    Qty.

    Packed By Shire Foods, Downham Market, Norfolk


    From Shire Foods, Norfolk.

  • Picture of Sea Salt, coarse  (500g)
    £0.60
    Qty.

    Packed By Shire Foods, Downham Market, Norfolk


    From Shire Foods of Norfolk


    Vegetarian

This is my take on a Victorian classic.  I’m not entirely sure where the use of apples in bread came from, but it may be to do with needing something sweet to grow the yeast.  Don’t be put off at the thought, the apple puree makes the bread moist but the apple flavour is not pronounced.  Try the great new flour range from Farm Direct for this lovely home-made bread.

 

350g cooking apples

2tsp dried active yeast

1 tsp salt

2 tbsp sugar

600g strong bread flour

100g grated cheese – something nice and full-bodied (I used Lyburn Gold)


 

1) Peel and core the apples, then chop them coarsely into a saucepan with about 4 tablespoons of water. Put the lid on and heat over a moderate heat until the apples begin to ‘fall’ (go mushy).  Lower the heat and cook for 5 minutes, then beat furiously to a puree.  You don’t want lumps.


2) Transfer this puree to a bowl and add the sugar, stirring well.  When it is just warm to the touch, add the yeast, stir and leave for 30 minutes.


3) Mix in the flour, salt and 120ml warm water.  Add the grated cheese and mix to a rough dough.


4) Lightly oil your work surface and transfer the dough on to it, kneading well for about 5 minutes until it is nicely elastic.  Put it back in a clean bowl and cover with a damp tea towel.  At this point you need to leave it to rise.  Depending on your timing you can do this for a couple of hours in a warm place, or overnight in the fridge.


5) When the dough is doubled in size, turn it out onto the surface and give it another knead to knock the air out of it.  Tease the dough into a ball shape and put ona baking tray on top of the oven to prove. Heat your oven to 200 centigrade, 180 fan and let the dough rise up again to twice its volume.  No need to cover it, as letting it dry out a bit will give you a better crust.


6) Put a bowl of water in the bottom of the oven, then bake your loaf for 20-30 minutes until nicely brown and sounding hollow when you tap its bottom.  Put it on a wire rack to cool so that it doesn’t go soft underneath.


This is nice as it is, slathered in butter or cream cheese, but goes really well with a good soup!!


Buy the ingredients for this recipe:

Home / Recipes / Sides / Bacon and Leek Cake(18 products)

The French have areal thing for savoury cakes, which for some reason does not seem to have filtered over to the UK as yet.  I have to say that when I was first introduced to the concept I did find it a little strange!  However, after some experimentation I have been well and truly converted.  These are lovely served hot for supper with some good mayonnaise and a salad, or as very portable and original picnic food.  There are endless combination possibilities, but here is an easy one to get you started – the children really like it and it’s great for packed lunches with a difference.

 

250g diced smoked bacon

1 tablespoon light olive oil

1 medium onion

1 leek, diced

225g plain flour

1 teaspoon baking powder

2 duck eggs or 3 large hens’ eggs

2 tablespoons olive oil

1 tablespoon white balsamic vinegar

4 tablespoons soured cream or crème fraiche

150g grated emmental or other nutty, meltable cheese

75ml whole milk

 

1) Preheat the oven to 160 fan, 180 centigrade.


2) Fry the bacon with the onion and leek in the tablespoon of oil until the vegetables are soft and the bacon cooked.


3) In a bowl, combine the eggs, olive oil, balsamic and cream.  Add the flour and baking powder,followed by the cheese and milk, stirring well.


4) Grease and line a 750g loaf tin.  Add the contents of the frying pan to the other ingredients and pile this into the loaf tin.  Level off and bake for around 35 minutes until well risen and golden.  There is no need to test with a skewer, as some softness in the middle is not necessarily a bad thing!

 

5) Turn out onto a wire rack and allow to settle for 5 minutes before slicing and eating!


Buy the ingredients for this recipe:


Home / Recipes / Sides / Salsa Verde(8 products)



A traditional Italian sauce which goes well with fish or meat. If serving with meat omit the lemon juice for red wine vinegar and double the Dijon mustard. It can be vegan if the anchovies are removed.

Serves 8

2 Big handfuls of parsley
2 Big handfuls of mint
1 Small handful of basil or rocket or marjoram
8 Anchovy fillets
1 tablespoon capers
1 teaspoon of Dijon mustard
Juice of half a lemon
Enough olive oil to loosen sauce approximately 8 tablespoons

Start by finely chopping all the herbs and place in a mixing bowl. Add enough oil to cover, this will prevent oxidisation and stop the herbs from turning brown. Next finely chop the capers and anchovies and add to the herb mix with the lemon juice and mustard. Mix the sauce until everything looks evenly distributed.

I served it with pan fried monk fish, herby borlotti beans and purple sprouting broccoli for a healthy dinner.

picpic

By Isabelle Stanley

category image

A colourful, summery side dish making use of new season cabbage and carrots.
Quick to put together and very tasty.

Ingredients

1 small red cabbage or half large
2 large carrots
1/2 red onion
Squeeze of lemon juice
1 tsp dijon mustard
1 tbsp white wine vinegar
Mayonnaise (as much or little as desired)
Seed mix (e.g pumpkin, sunflower, sesame) Optional

Method


1. Finely slice the red cabbage and red onion, and grate the carrots.
2. Mix in a large bowl with the lemon juice, mustard and white wine vinegar.
3. Lightly toast the seeds in a pan taking care not to burn and mix in.
4. Season to taste with salt and pepper.
5. Add mayonnaise according to your preference.
pic

Serves 4-6
Ingredients

400g white sprouting broccoli, long stems trimmed
150g plain flour
50g cornflour
250ml cold water
Pinch salt
½ tsp white wine vinegar
1 large egg yolk
Vegetable oil, for deep-frying

For the dipping sauce

3 tbsp Mirin
3 tbsp white wine vinegar
4 tbsp caster sugar
¼-½ tsp dried chilli flakes
1 tbsp soy sauce
1 tbsp sesame seeds
Juice of 1 lemon


Method

Put all the sauce ingredients except the sesame seeds and lemon juice in a small saucepan and bring to the boil. Reduce the heat and simmer for 5 minutes. Allow to cool while you prepare the batter. Stir in the lemon juice and sprinkle with sesame seeds just before serving. Put the flour and cornflour in a large mixing bowl. Slowly whisk in the water to form a smooth paste. Add the salt, vinegar and egg yolk and mix to combine. Refrigerate the batter for at least 15 minutes or up to 1 hour.

Prepare the broccoli, trimming the ends and removing any large leaves or thick stalks. Set aside.

Heat the oil in a heavy-based saucepan to 190ºC or until a cube of bread browns in 30 seconds. Dip the broccoli in the batter and fry in batches for 3-4 minutes or until golden and cooked. Remove from the oil with a slotted spoon and drain on kitchen paper. Serve immediately with the dipping sauce.

Cook's tip: The dipping sauce will keep for one month stored in a sterilised jar. You can also try a selection of other vegetables for a bit of variety, such as asparagus, carrots and red peppers. The batter is so light you'll be able to eat more than you think.

Recipe adapted from
Vegetarian by Pippa Cuthbert and Lindsay Cameron Wilson
  • Picture of 6 Large Eggs
    £1.85
    Qty.

    From Debbie Ralph of Brick Kiln Farm, Colchester, Essex.


    Free Range, Vegetarian

  • Picture of Billingtons Golden Icing Sugar (500g)
    £1.65
    Qty.

    Billington's natural unrefined golden icing sugar locks rather than refines out the natural molasses of the sugar cane


    Vegan, Dairy free

  • Picture of Demerara Sugar (500g)
    £1.49
    Qty.
    From Traidcraft - Fighting Poverty Through Trade.

    Country of Origin: Mauritius


    Vegan, Dairy free, Fairtrade

  • Picture of Golden Caster Sugar (500g)
    £1.49
    Qty.

    From Traidcraft - Fighting Poverty Through Trade.

    Country of Origin: Mauritius


    Vegan, Dairy free, Fairtrade

  • Picture of Golden Granulated Sugar (500g)
    £1.49
    Qty.

    From Traidcraft - Fighting Poverty Through Trade.

    Country of Origin: Mauritius


    Vegan, Dairy free, Fairtrade

  • Picture of Liquid Egg Whites x 15
    £3.85
    Qty.

    From Anna & Alla of Two Chicks, Kettering, Warks.


    Free Range, Vegetarian, Gluten free

  • Picture of Marriage's Plain White Flour (1kg)
    £1.49
    Qty.

     All-purpose for pastry, biscuits & sauces

    With a light texture and bright colour, our all-purpose flour, milled from selected organic wheats, is perfect for general baking.


    Organic, Vegan

  • Picture of Pullet Eggs x 12
    £2.29
    Qty.

    From Debbie Ralph of Brick Kiln Farm, Colchester, Essex.


    Eggs from Maturing Birds that are usually discarded - make a difference by enjoying them!


    Free Range, Vegetarian

  • Picture of Pullet Eggs x 6
    £1.19
    Qty.

    From Debbie Ralph of Brick Kiln Farm, Colchester, Essex.


    Eggs from Maturing Birds that are usually discarded - make a difference by enjoying them!


    Free Range, Vegetarian

  • Picture of Tate & Lyle Granulated Sugar (1kg)
    £0.80
    Qty.
  • Picture of White Wine Vinegar (350ml)
    £1.45
    Qty.

    From Aspall Hall, Debenham, Suffolk


    Vegetarian

Home / Recipes / Sides / Salsa Verde(5 products)
category image

A vibrant herb sauce bursting with flavour. Excellent with fish and meat.

Ingredients

Basil, Mint and Flat Parsley, good handful of each
tsp Dijon mustard
3 tbsp red wine vinegar
1 tbsp capers
Cornichons, handful, roughly chopped
4 anchovy fillets
1 clove garlic
Olive oil

Method

Place all the ingredients in a food processor and gradually add olive oil while blitzing until desired consistency is reached.

For a coarser texture chop and mix ingredients by hand.