Autumn 2014

Slow Cooked Courgettes with Chilli and Mint
(Serves 4 - 6)


Don't use massive courgettes for this recipe but if the courgettes are a little on the large side, slice them lengthways and scoop out the spongy centres before using in the recipe below.


approximately 1kg courgettes, topped and tailed
50g butter
2 tblsps olive oil
3 cloves garlic, peeled and finely chopped
a good pinch dried red chilli flakes
salt and black pepper
a handful of fresh mint leaves, finely shredded


Slice the courgettes into thin rounds. Gently heat the butter and oil in a large pan or skillet and when the butter is melted, add the garlic and chilli. Cook gently for a few minutes, until the garlic is soft but not browned.

Add the courgettes and season with salt and pepper. Cover and cook over a low heat for about 40 minutes, stirring regularly, so that the courgettes don't stick to the pan. When cooked they should be very soft. Stir through the mint and serve warm with roast lamb or white fish such as sea bass.
Creamy Rice Pudding with Raspberry Compote
(Serves 6 - 8)


This sauce goes well with cold ham as well charcuterie and pork pies. Simply add chopped dill to make the perfect Mustard Dill Sauce to serve with gravadlax or smoked salmon.

250g pudding rice
1 litre full cream milk
1 vanilla pod, split lengthways (optional)
a few pieces of lemon peel, pith removed
75-100g caster sugar
200ml double cream


For the compote:

225g raspberries
50g caster sugar
juice of ½ - 1 lemon


Place all the ingredients for the rice pudding into a heavy-based saucepan - or a double boiler, if you have one. Bring to a simmer over medium heat, stirring well to break up the rice. Reduce the heat to very low, cover loosely and cook for 20 minutes or until the rice is cooked but still has a little 'bite'. This will take longer in a double boiler.

Meanwhile, prepare the raspberry compote. Place the raspberries and sugar in a heavy-based pan and heat gently until the juices are released and the sugar melted. Add lemon juice and bring to a gentle boil for 2-3 minutes. Remove from the heat and leave to cool. Keep refrigerated.

Remove the lemon peel and vanilla pod (if using) and serve the rice pudding warm, or chilled in small pots, with the raspberry compote.
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Wild Blackberry and Orange Crisp
(Serves 4)


approx. 450g blackberries
2 tblsp caster sugar
finely grated zest of 1 large orange


For the topping:

75g plain flour
50g dark muscovado sugar
finely grated zest of 1 large orange
75g chilled butter


Preheat the oven to 200°C / Gas 6. Mix together the blackberries, caster sugar & the zest of 1 large orange then tip into an ovenproof serving dish.

To make the topping, mix the flour & brown sugar and stir in the zest of 1 large orange. Cut the chilled butter roughly into cubes and add to the flour. Rub the butter into the flour but do not overwork the mixture - aim to still see little lumps of butter and sugar in the mix as this will give you the crispy finish.

Spoon the mixture over the blackberries and bake for 15 - 20 minutes or until the topping is golden brown and the blackberries have released their juices.

Serve with vanilla ice cream, thick fresh cream or clotted cream.