Recipes & Ingredients

Ingredients:

• 1 kilo onions (peeled and halved),
• 4 tablespoons of olive oil,
• 1 teaspoon sea salt,
• 2 teaspoons chopped fresh thyme leaves,
• 110 grams dark brown sugar,
• 3 tablespoons balsamic vinegar,
• 3 tablespoons white wine vinegar,
• 2 tablespoons port,
• 2 tablespoons redcurrant jelly,
• freshly ground pepper.

Method:
Finely slice the onions. Heat the oil in a large pan, then add the onions, salt and thyme and soften gently, stirring occasionally for 35-40 minutes. Once the onions are soft, add all the remaining ingredients, plus a good grind of black pepper, and bring slowly to the boil. Cook for a further 10 minutes or so stirring occasionally, until most of the liquid has evaporated. Spoon into warm sterilised jars and seal.

Ingredients:

• 250g plain flour,
• 1 teaspoon baking powder,
• ½ teaspoon sea salt,
• 2 tablespoons poppy seeds,
• 2 tablespoons sesame seeds,
• 1 teaspoon black pepper,
• 60 grams butter (cold and chopped).

Method:
Preheat the oven to 180°C/Fan 160°C/Gas 4. Line two baking sheets with baking paper. Sift the flour, baking powder and salt into a bowl, then stir in the seeds and pepper. Using your fingertips, rub in the butter until it resembles fine breadcrumbs. Make a well in the centre, then add 100ml iced water. Using a flat-bladed knife at first and then your hands, mix until a firm dough forms, adding more iced water if necessary. Don’t over mix!

Form the dough into a rough ball, then cut in half. Wrap one half in cling film and chill in the fridge. Roll the other half out between two sheets of baking paper until 1-2mm thick. Using a lightly floured 6cm round cutter, cut out rounds. Place on a baking sheet and prick all over with a fork. Repeat with the rest of the dough. Chill for 20 minutes. Bake for 20-35 minutes until lightly golden. Move to a wire rack to cool.

Ingredients:

• A 1 packet large marshmallows,
• 2 tablespoons drinking chocolate,
• ½ can condensed milk,
• 225 grams digestive biscuits,
• 50 grams butter or margarine,
• chocolate sugar strands e.g. vermicelli.

Method:
Crush the biscuits in a plastic bag with a rolling pin until very small, this means no lumps left! Melt the butter, condensed milk and drinking chocolate in a saucepan, when melted remove from the heat. Use a wooden spoon to stir, add the biscuits, mix together. Take a marshmallow and a ball, the size of a walnut, of the biscuit  mixture and wrap it around the marshmallow. Pour the chocolate strands into a small bowl and place the balls in the bowl and shake until completely covered.

Ingredients:

• 180ml sunflower oil,
• 240ml orange juice,
• 160 grams orange marmalade (fine cut or without peel),
• 4 medium free range eggs,
• grated zest of 1 orange,
• 70 grams caster sugar,
• 90 grams plain flour,
• 180 grams semolina,
• 2 tablespoons ground almonds,
• 2 teaspoons baking powder,
• thick Greek yoghurt.

Soaking syrup:

• 200 grams of caster sugar,
• 140ml water,
• 1 tablespoon orange blossom water,
• plus a little for the yoghurt.

Method:
Preheat the oven 180°C/Fan 160°C/Gas 4. Whisk together the oil, orange juice, marmalade, eggs and orange zest until marmalade dissolves. Mix together the dry ingredients and add to the wet. Grease and line two 500 gram loaf tins. Divide the mixture between the two and cook for 45-60 minutes. Near the end of cooking  time add syrup ingredients together in a pan and bring to the boil. Brush cakes with hot syrup as soon as they come out of the oven, use all the syrup. Cool cakes,  remove from the tins and serve with yoghurt flavoured with orange blossom water.