Courgette, lemon and poppy seed loaf

A great way to incorporate vegetables into a sweet treat and to use up excess courgettes when you get a glut of home-grown produce


  •     200g grated courgette
  •     150g caster sugar
  •     1 egg
  •     125ml vegetable or cold pressed rapeseed oil
  •     200g plain flour
  •     1/2 teaspoon salt
  •     1/2 teaspoon bicarbonate of soda
  •     1/4 teaspoon baking powder
  •     5ms ground cinnamon
  •     Zest and juice of 2 unwaxed lemons
  •    15gms poppy seeds


  1. Preheat oven to 160 C / Gas mark 3. Grease a loaf tin or line with silicon paper.
  2. In a bowl, beat together the sugar, egg and oil.
  3. In a separate bowl, sift together the flour, salt, bicarbonate of soda, baking powder and cinammon
  4. Gently fold the flour mixture into egg mixture until just blended (do not overbeat)
  5. Gently fold in the courgette, lemon zest and juice and poppy seeds
  6. Pour the batter into the prepared tin.
  7. Bake for appx 45 minutes in the preheated oven until a knife inserted in the centre comes out clean.
  8. Remove from heat and cool about 10 minutes before turning out onto a wire rack to cool completely.
  9. Top with simple lemon glace icing if desired (optional)

Scorched mackerel with Jersey Royals, samphire and capers

A truly seasonal summer dish, celebrating the best of British ingredients in a simple but delicious recipe. If Jersey Royals aren’t available by the time you want to cook this then Cornish mids or a good salad variety such as Charlotte, Anya, Pink Fir Apple or even Salad Blue (for a real splash of colour) will do just as well.


  • For the mackerel
  • 4 super fresh mackerel fillets (pinboned)
  • 200gms caster sugar
  • 200gms fine sea salt
  • Zest and juice of 3 limes

For the potatoes

  • 400gms Jersey Royal mids (scrubbed)
  • 120gms samphire (picked and washed twice)
  • 30gms Belazu fine capers in vinegar (drained)
  • 50mls Belazu extra virgin olive oil
  • Zest & juice of 1 lemon
  • 200gms cherry tomatoes (halved)
  • Freshly ground black pepper

For the watercress oil

  • 200gms watercress
  • 200mls cold pressed rapeseed oil
  • ice

For the fish

  1. Blend together the salt, sugar and lime zest and juice in a food processor
  2. Lay the fillets of mackerel in a plastic or china dish, coat with the curing mixture and place in the fridge for 10 minutes
  3. After 10 minutes remove fillets from the tray, rinse in cold water to remove the ‘cure’ and pat dry with a clean J cloth or kitchen paper. The fillets need to be as dry as possible

For the potatoes

  1. Cut the potatoes in half and boil in salted water till ¾ cooked and drain
  2. Blanch the samphire in boiling (un-salted) water for 5 second, drain and refresh quickly

For the watercress oil

  1. Blanch the watercress in boiling salted water for 10 seconds. Remove watercress from the boiling water and plunge into ice water to stop cooking and retain vibrant green colour. Drain watercress and squeeze dry. (the watercress needs to be as dry as possible) roughly chop
  2. Blend the oil and watercress together in a food processor or blender till very smooth and emulsified.
  3. Strain through a very fine sieve and place in a squeezy bottle
  4. N.B. the oil can be made in larger quantities and stored in the fridge for up to a week

To serve

  1. Heat the oil for the potatoes in a thick based saute pan, add the part cooked potatoes and fry till golden brown
  2. Add the tomatoes and cook till softened but not mushy
  3. Add the blanched samphire, capers and lemon juice and zest and remove from heat – N.B. do not overcook the samphire as you want to retain the slight crunch
  4. Check seasoning and keep warm
  5. Lightly oil the mackerel skin, place on a baking sheet and with a blow torch lightly cook the mackerel fillets. You want the skin to be slightly blistered and charred but not burnt. – N.B. this will only take a few minutes as the fish is already ‘cooked’ with the curing mixture.
  6. Place the potato mix on warmed plates, top with the mackerel fillets and dress with the watercress oil


Roasted butternut squash with feta and chilli

Delicious as a dish in its own right or as a side dish, particularly with herb roasted chicken and green salad


  • 1kg butternut squash (peeled and cut into 30mm dice)
  • 1 bnch spring onion (trimmed and sliced at an angle 5cm thick)
  • 200gms barrel aged Feta (roughly crumbled)
  • 1 or 2 (depending on desired heat level) long, red Dutch chillies (sliced)
  • 100mls Belazu extra virgin olive oil
  • Sea salt & freshly ground black pepper
  • 120gms fresh white breadcrumbs
  • 20gms finely chopped flat leaf parsley


  1. Pre heat the oven to 200oC
  2. Blanch the butternut in lightly salted boiling water for a few minutes till lightly softened (but not fully cooked), and drain thoroughly
  3. Toss the butternut in the ½ the olive oil with the Feta, chilli and spring onion and season (go lightly on the salt a the Feta will be salty)
  4. Lightly oil an ovenproof serving dish with a little olive oil. Put the butternut and cheese mix in the dish and place in the oven
  5. Cook for approximately 15 minutes until butternut is starting to colour
  6. Meanwhile mix the breadcrumbs with the parsley and remaining olive oil
  7. Remove the butternut from the oven and sprinkle over the breadcrumb mix
  8. Place back in the oven and cook for a further 15mins till breadcrumbs are crispy and butternut is cooked through
  9. Serve as a side dish or as a main dish with green salad

Chinese crispy mushroom pancakes

Another vegan alternative to the favourite Chinese crispy duck pancakes. You may even find it hard to tell the difference



  • For the mushrooms
  • 250gm oyster mushroom
  • 250gms shi-take mushroom
  • 1 clove garlic (crushed)
  • 30mls vegetable oil
  • 60mls dark soy sauce
  • 5 gms five spice powder
  • 30 mls rice wine
  • 20mls toasted sesame oil
  • 15gms light brown sugar

To serve

  • 12 -16 Chinese pancakes
  • 4 large spring onions (cut into 5cm fine strips)
  • ½ cucumber (cut into 5cm matchsticks)
  • 100gms moili (peeled and cut into 5cm matchsticks)
  • 50gms carrots (peeled and cut into 5cm matchsticks)
  • 120mls hoi-sin or plum sauce

For the mushrooms

  • Tear the oyster mushrooms into 5 cm strips, slice the shi-take into 3cm thick slices
  • Heat the vegetable oil in a heavy based frying pan
  • Add the garlic and fry till starting to colour, then add the mushrooms and fry gently until starting to soften
  • Add the remaining mushroom ingredients and cook gently until the mixture is quite dry and coated with a light glaze. Keep warm
  • Heat a deep fat fryer to 180oC. Take one third of the mushroom mix and deep fry till crispy (be careful as the oil will spit furiously.)

o   N.B. if you don’t want to deep fry you can crisp the mushrooms in the oven at 240oC on a silicon mat or oiled baking paper for appx 10mins

To serve

  • Heat the pancakes in a microwave or steamer
  • Serve all elements in separate bowls. Top the cooked mushroom with the crispy mushroom to replicate the crispy duck skin

Prime ‘beet’ burger

Vegan alternative for a ‘meaty’ burger if you’re trying to do reduce your meat intake but still want the ‘dirty burger’ experience.


  • For the burger
  • 10g Chopped Parsley
  • 350g Grated beetroot
  • 150g grated carrot
  • 120g Oats
  • 2 shallots, finely chopped
  • 250g cooked green lentils
  • 1 tblspn miso paste
  • Salt & pepper

For the garlic mayo

  • 250mls cold pressed rapeseed oil
  • 125mls unsweetened soya milk
  • 25mls white wine vinegar
  • 3 cloves roasted garlic
  • 1 tspn Dijon mustard
  • Salt & pepper

2 beef tomatoes

  • 1 little gem lettuce
  • 1 red onion (sliced)
  • 8 slices vegan cheese
  • 8 burger buns

To garnish

  • tomatoes
  • lettuce
  • onion
  • a few home-pickled cucumbers

For the burger

  • In a large bowl, combine the carrot, beetroot, oats, parsley, seasoning, miso and shallots.
  • In a food processor blitz the cooked green lentils.
  • Cover and refrigerate for at least 30 minutes (or preferably up to 24 hours).
  • Combine the cooked green lentils with the chilled mixture.
  • Shape into round burgers – Makes 8 medium sized (quarter pound) burgers

For the garlic mayo

  • Using a stick blender blitz together soya milk, vinegar, garlic, mustard, salt and pepper
  • Slowly pour in oil whilst blending till sauce emulsifies
  • Check seasoning
  • N.B. this recipe will make more than you need for the burgers the remainder can be kept in the fridge for use in other dishes

To serve

  • Pan fry the burgers with a little oil to get a caramelised outside and place on a baking tray into a preheated oven (180oC) to cook through (appx 10 mins)
  • When almost cooked put a slice of cheese on each burger to melt slightly
  • Toast the buns, spread the mayo on the base of each bun
  • Top with washed lettuce leaves, tomato, sliced onion and finally the burger and bun top

Our Vegetable Plot

A modern, fun take on old school crudites.


  • 1 bnch baby carrots
  • 1 bnch breakfast radishes
  • 1 bnch baby turnips
  • 1 bnch baby fennel
  • 50gms sugar snap peas
  • 1 pnt baby corn
  • 1 bnch baby beetroot
  • 1 string cherry vine tomatoes
  • 1 bnch spring onions
  • 1 pnt growing pea tendrils
  • 15mls balsamic vinegar
  • Little olive oil
  • 15mls cider vinegar
  • Salt & pepper

For the houmous

  • 400g canned chickpeas (drained)
  • Juice of 1 lemon
  • 1 garlic cloves, crushed
  • 1 tsp ground cumin
  • pinch salt
  • 30gms tahini
  • 50mls water
  • 60mls extra virgin olive oil

For the ‘soil’

  • 100gms pumpernickel bread
  • 20gms pumpkin seeds (toasted)
  • 100gms pitted Kalamata olives
  • 100gms cooked black quinoa

Mini plant pots to serve

  1. For the vegetables
  • Scrub the baby carrots and trim leaving some of the green stalk on
  • Trim radishes leaving as much stalk as is presentable
  • Clean baby turnip, cut in half and blanch in boiling salted water, drain, refresh and sit in the cider vinegar till ready
  • Cut baby fennel into 10cm lengths and blanch
  • Cut baby corn in half lengthwise and blanch lightly
  • Clean baby beets, cut in half and toss in a little olive oil, seasoning and balsamic vinegar, wrap in tin foil and bake in the oven till cooked but still firm. Allow to cool
  • Wash and trim spring onions and cut in half
  1. For the houmous
  • Blend all houmous ingredients in a food processor till smooth and creamy. Check seasoning
  1. For the soil
  • Dry the pumpernickel bread out lightly in the oven.
  • Blend the bread, olives and pumpkin seeds in a food processor to resemble coarse breadcrumbs
  • Mix with the cooked quinoa
  • Place back in oven for 10 minutes at 160oC to dry out. Allow to cool
  1. To Serve
  • Three quarter fill the mini plant pots with the houmous
  • Top each pot with a layer of ‘soil’
  • Insert the vegetables into the pots
  • Pick the pea tendrils and use to garnish each pot