Breakfast Peanut Bars

I love a nice warming family breakfast in the winter months and nothing hits the spot like a bowl of creamy porridge with a variety of toppings and a drizzle of raw honey!

Time is not always on my side in the mornings though and these breakfast bars are the perfect alternative to my fave breakfast porridge. They are not served hot but they certainly hit the spot with a little fruit and yoghurt on the side.

Print and share options available below

You can make these bars ahead of time at the weekend and store them in an airtight container. They last a week or so like this and make the perfect meal prep recipe for breakfast.

What’s in the bars…

These bars include all of my favourite porridge ingredients, organic oats, runny honey, nuts, seeds, dried fruit. You can vary them a little to suit your own tastes but the ingredients I have chosen work really well together.

Best way to use these bars…

These bars are packed with energy and for that reason I think they make the best speedy breakfast snacks. You can serve them alongside a piece of fruit and a live yoghurt for a nice balanced family breakfast.

They also make fab school snacks and I love to pop them in a paper bag for break snacks or in the kids lunch boxes. I usually half them for the kids lunch boxes as they are quite large the way I cut them.

You can also crumble up leftover bars and use them to top ice cream, smoothie bowls or that creamy bowl of hot porridge you might have time to make. They also make perfect travel snacks. Pop some in a paper bag for a picnic or road trip to keep hungry tummies full.

Breakfast Peanut Bar Recipe

125g of unsalted butter

150g of coconut sugar

75g runny honey

125g of crunchy peanut butter

200g oats

75g of chopped dried apricots

75g of chopped dates

75g of sunflower seeds

75g of pumkin seeds

Butter a baking tin and turn the oven on to 160.

Melt the butter, sugar, peanut butter and honey in a small saucepan on a low to med heat. Stir until the sugar has combined and melted.

Combine all of the other ingredients in a large bowl.

Pour over the melted ingredients and stir thoroughly.

Spread the bar mixture into the baking tin and cook for around 30-40mins or until the mixture is firm to touch.

Leave to cool completely before cutting up into bars as the mixture can sometimes crumble if you try to cut it up hot.

Enjoy! x

If you enjoyed this recipe you might also like to try my delicious creamy leek and cheese tart (click the image below).

Subscribe for more lovely recipesโ€ฆ

Enter your email below to be kept up to date with more recipes and other foodie news and reviews!

My family recipes are delicious, seasonal, and made with real whole foods which are all tried and tested by my four beautiful children.

Luxury Lemon & Lime Curd

Lemon curd… oh how we love your sweet taste in this household! This traditional recipe is high in butter, sugar and eggs so if your on a diet check out my egg and dairy free recipe for lemon curd here its probably a tad healthier lol!

If you want the real thing though hang around for this delicious Luxury Lemon & Lime Curd.

Jump straight to recipe

What makes a good curd…

Well a tonne of butter…quite literally! A load of sugar and a few fresh free ranging eggs and a lot of love of course! I’d love to meet the genius who created this finger licking, moreish jar of goodness! They would definitely be a like minded friend of mine. I’ve used half lemon juice and half limes in this recipe because I love limes too and the flavour is lovely!.

How do I use lemon curd…

Well apart from spooning it out of the jar at 10:30pm at night when all the kids are in bed (oops did I say that out loud!)….I mean apart from neatly spreading it onto your breakfast toast there are so many uses. You can use it to spread inside a lemon sponge cake, I have a delicious recipe for a (lemon and poppy seed pound cake) using fresh lemon yoghurt with curd spread inside, it is soooooo good! If heaven is on earth its in this cake!

You can also use it to spread warm scones fresh from the oven, fill muffins, top ice cream with a shaving of lemon peel on top or even to fill a lemon cake bar for a delicious school snack treat. The possibilities are endless.

Lemon Curd Recipe

375g of organic unsalted butter

3 lemons and 6 limes juiced

500g of golden caster sugar

25g of cornflour

4 med free range egg yolks

4 sterilised 250ml jars

Chop the butter into smaller pieces and add to the pan. Melt and stir.

Add in the sugar, on a medium heat, keep stirring until dissolved and bring to a boil. Mix the corn flour with about 50ml of water and add to the butter and sugar. Stir for a few minutes.

Add another 50ml to the egg yolks in a cup and add to the mixture.

Remove from the heat and stir in the eggs whisking vigorously.

Pour into your lovely sterilised jars leaving about a 1cm from the top. Seal and store. Label them with a shelf life of about six months.

You can also add some lovely ribbon and labels to make pretty little gifts. Enjoy!

If you enjoyed this recipe you may also enjoy my delicious Easy Preserved Lemons. Click on the image below to check it out. They also make delicious presents.

…or if you love indulgent recipes like this one then feel free to click the image below for my awesome sticky toffee pudding!

Subscribe

Enter your email below to be kept up to date with more recipes and other foodie news and reviews!

My family recipes are delicious, seasonal, and made with real whole foods which are all tried and tested by my four beautiful children.

Easy Preserved Lemons

These Preserved Lemons are quite possibly the easiest preserving recipe I have made to date. They are absolutely delicious and I love using preserved lemons in tagines, roast chickens or sliced into thin slices for the top of a fresh seasonal salad. They originated in the Middle East and Mediterranean regions but are now popular throughout the world.

Click here to jump straight to the recipe

Save money by making your own…

I’ve been buying preserved lemons from the local deli but has anyone noticed how expensive they are? I could buy 3 or 4 other ingredients if I didn’t indulge in such delicacies. So why not make this recipe and save yourself a few bucks in the process that can be spent on other shopping items or in my case more kombucha or other delicious ferments.

(lovely lemons video link to be updated)

But how do I use these lemons?…

These lemons are addictive and delicious in many recipes. I love to use them in Moroccan tagine dishes and that’s where I use most of my preserved lemons. You can also use them in salads, sliced thinly and in salsas and dips. They also work really well in pasta dishes and are fabulous stuffed inside a roast chicken.

They also make such pretty gifts and I love to add a ribbon and tag and give them out to family members to use in recipes or you can also add them to a hamper for a lovely home made element.

I love using these jars below for preserving these lemons and handing them out as pretty gifts!

Using the best ingredients…

You really want to use only Organic lemons for this recipe. When it comes to eating these you will be eating the skins and not the flesh so you don’t want to be consuming any nasty chemicals that may have been sprayed onto the skins. So Organic is important in this recipe. I also like to use flaked sea salt such as the brand below as its easier to cover the flesh of the lemons.

Preserved Lemons Recipe

Ingredients

12-14 Organic Lemons

200g+ flaked sea salt

10 bay leaves

2 -4cinnamon sticks

2 x 500ml Jars or 4 x 250ml jars

Sterilise your jars in boiling water or a low oven for a few minutes.

Slice the base off of each lemon and slice each lemon into quarters, almost down to the base of the lemon but not completely slicing the quarter off, to keep the lemons whole. They should open out like a little star type shape.

Empty the salt into a large bowl and place the lemons into the bowl. Open out the lemons and add at least a tsp of salt into the middle of the lemon. Spread over the center of the lemon and ensure it is all well covered.

Place the whole (but quartered) lemons into the sterilised jar and sprinkle in some bay leaves between them. Take a rolling pin and very carefully (holding the glass firmly) squash down the lemons in the jar to release the juice out into the jar. You should be able to add in an additional lemon or two after doing this. Keep squashing down until you get enough juice in the jar to cover the lemons.

Add in another tbsp of salt on the top and squeeze the cinnamon stick down the side.

Seal and store the lemons in a cool place and try to leave for two months before using.

When ready to use check out my recipe for my (Slow Cooked Chicken, Olive and Lemon Bake), its absolutely delicious! If your using them for something else, just give them a rinse and slice out the flesh. You can then slice them into salads or other recipes. Enjoy!

About me…

Looking for more delicious recipes…

If you enjoyed this recipe you may also enjoy my delicious Creamy leek & goats cheese tart. It works well as a light evening meal or a delicious warming lunch with a salad, some baby potatoes or some root vegetables.

Or if your looking for something sweet check out my delicious Sticky Toffee Pudding with real fresh cream! It’s finger licking good!

Subscribe for more lovely recipes…

Enter your email below to be kept up to date with more recipes and other foodie news and reviews!

My family recipes are delicious, seasonal, and made with real whole foods which are all tried and tested by my four beautiful children.

Join 523 other followers

Thanks for popping by…

Creamy Leek Cheese and Walnut Tart

My son sat down at the kitchen table the other night, took one look at his plate and shouted ‘I hate quiche!’ , I said that’s ok I know you do but its not quiche its tart, ‘try a little and leave the rest if you don’t like it’…ten minutes later his plate was licked clean and he was requesting more!

In short…this tart is super delicious and enjoyed by all our family. The crispy easy to make hand made pastry is delicious filled with the buttery slow cooked leek base and topped with salty goats cheese and crunchy walnuts. It’s a divine combo for lunch or an evening meal.

I’m gonna have to admit to forgetting to add my walnuts for this photo shoot but please don’t make that mistake as they really do add such a lovely liight crunch to the tart.

The recipe is really easy and you could make it quicker by using ready to roll pastry or a pre-baked pastry case but I can guarantee the little extra effort to make your own is worth it.

It is best enjoyed with some freshly cooked beetroot or other cooked root vegetables on the side.

Enjoy!

Creamy Leek & Goats Cheese Tart Recipe

Serves about 6

Ingredients

Pastry

125g of plain organic flour

75g of unsalted butter

1 organic egg (separated into yolk and white)

3-4tbsp of organic milk

Pinch of salt

Filling Ingredients

25g of butter

a splash of olive oil

600g of leeks

100g of soft goats cheese

a small handful of broken walnuts

2 free range eggs and 2 egg yolks

200ml of creme fraiche

100 ml of whole milk

salt and pepper

Grease your tart/quiche tin and heat the oven to 170oc.

Start by making the pastry, combine the flour, butter and egg yolk in a bowl. I personally like to use my kitchen aid mixer with the dough hook on.

Knead until well combine, roll into a ball and wrap in clingfilm. Place in the fridge to chill for around 30mins.

Slice the leeks and melt the butter and olive oil in a frying pan. I love to use my cast iron pan for this. Cook on a medium heat for around 15 mins or until very soft. You want to try and not burn them to keep them soft and buttery.

Roll out the pastry, after the chilling period, to the cover the whole tart casing so that there is enough of the pastry to come right up the sides. I use a tart tin with a pop out bottom to make things easier afterwards.

Place the pastry into the tart up and over the sides and trim to fit.

Lay baking paper over the entire pastry casing and up the sides and fill with baking beans.

Bake the pastry for 15mins.

Set aside the cooked leeks to cool slightly. Remove the pastry case and carefully remove the paper and beans. Brush with the egg white from the separated egg in the pastry making and bake for another 5 mins to create a lovely golden seal on the pastry.

Remove from the oven. Whisk together in a jug the eggs, yolks, creme fraiche and milk and season with salt and pepper. Set aside.

Spread the leeks across the bottom of the pastry case, dot with blobs of goats cheese and sprinkle with the walnuts. Pour over the jug of whisked mixture being careful to not go over the sides.

Bake for 30/40mins in the oven or until golden and cook up your side vegetables.

Serve warm, slice and enjoy!

This dish is best eaten in the colder months and with locally grown organic ingredients if you can source them. Itโ€™s great to support smaller businesses and I would highly recommend a visit to your local farmers market or farm shop if you have one.

The Best Crispy Duck & Seasonal Slaw

This is just the best combination for a delicious weekend lunch or as a light evening meal with a few baby potatoes. The crispy duck goes really well with my seasonal slaw of celeriac, brussel sprouts and apple

It is cooked simply in the cast iron pan in butter and seasoned lightly with salt and pepper, it really doesn’t require much else to taste delicious. The skin is crisped slowly in the pan and finished off in the oven with a short period of rest afterwards before slicing.

The crunchy slaw is drizzled in a dressing made of mustard, raw honey (for that additional health boost), olive oil and a squeeze of fresh lemon juice.

You could add a drizzle of sauce and perhaps a red currant or other tart fruity sauce would be delicious here and it would make it slightly more photogenic also but I ask that you try the simplicity of this dish first and I’m sure you will enjoy it!

I really hope you enjoy this crispy duck recipe, it certainly is a new favourite for me!

Love

Seasonal Slaw Recipe

Celeriac (approx 200g)

Brussel sprouts (approx 200g)

Sweet Apples x 2 med

1/4 cup of olive oil

1tsp of mustard

1tsp of honey (preferably raw)

A squeeze of a fresh lemon

Salt and pepper

2 tbsp of chopped walnuts

You can add more veg and apples to increase the quantity.

Slice the celeriac up in chunky pieces, peel the first layers off the sprouts and cut the apple into chunky pieces also.

Run the celeriac, sprouts and apple through the food processor to shred.

Combine the olive oil, mustard, honey, lemon and salt and pepper in a glass and whisk to combine. Adjust the ingredients in the dressing to suit your own tastes if you prefer.

Drizzle over the slaw and mix through, add in the chopped walnuts for extra crunch.

Duck Recipe

Duck breasts with skin

25g of salted butter

Salt and pepper

Preheat the oven to 160oc and melt the butter in the cast iron pan on a medium heat.

Season the duck breasts skin side down generously on each side and place into the heated pan, bring the heat up a little gradually and cook for a few minutes each side.

Place the breasts into an oven proof dish and cook for a further 10 mins.

Leave to rest for 5 minutes and slice and serve immediately alongside the slaw.

This dish is best eaten in the colder months and with locally grown organic ingredients if you can source them. It’s great to support smaller businesses and I would highly recommend a visit to your local farmers market or farm shop if you have one.

Review – The Berry Company

I am always on the lookout for something new and nutritious for the family and I love these drinks by The Berry Company. They are one of our favourite UK brands at the moment and they use such a huge variety of nutritious berries in their juice blends.

They went down well with the kids, especially at breakfast time and its great to know they are getting something with such awesome ingredients to drink at this time of day.

These are a selection of my faves above! I love the Superberries one, it tasted so good in a smoothie. You can find the ingredients at https://theberrycompany.co.uk/flavours/superberries-purple

I tried a few different recipes with these drinks but to be honest they work best served straight in a glass with ice or diluted with water. They do work well in smoothies though and are really nice gently warmed with a few spices for a cold winters night drink.

They also have a delicious selection of their own cocktail recipes which do work well with alcohol free gin too! https://theberrycompany.co.uk/our-recipes

You can find them at Holland and Barrett, Ocado, Waitrose and most of these places even deliver from their online stores.

Our delicious juice blends our now all made from natural ingredients, without added sugar or any added sweeteners. We continue to pride ourselves on sourcing the best and most exotic ingredients and botanicals from around the world that deliver light and balanced flavours, full of taste and goodness. The Berry Company Website

https://theberrycompany.co.uk/

They also have no added sugar, are suitable for vegans and are free from any additional artificial ingredients.

These products were gifted and these are my own personal opinions.

Sticky Toffee Apple Pudding

The New Year is here and many of us are hitting the gym and pounding the streets with new trainers and sports gear….

…meanwhile I’m in the kitchen creating delicious full fat hearty puddings for the family drizzled in toffee sauce and lashings of thick fresh cream! Oops!

I do promise some healthier winter recipes are on their way but in the meantime please enjoy a slice of this divine Sticky Toffee Apple Pudding with some thick cream.

This pudding is certainly a well deserved treat in the cold winter months. We were out in the garden planning and plotting our growing adventures for this year and it was super cold.

I left the family defrosting by the fire and rustled up a delicious lunch of pan fried duck breast with a side of seasonal slaw and for a treat we had this delicious sticky toffee apple cake drizzled in toffee sauce and cream to warm everyone up. It’s fair to say it went down well with the kids!

I have used organic ingredients in this recipe but you can use non organic if you desire. Its important to use the golden caster sugar if you can source it as I think the flavour is better for the purpose of this recipe.

Ingredients

Toffee Sauce

125g of unsalted butter

60g of golden caster sugar

60g of muscovado sugar

200ml of thick double cream

Pudding Batter

60g of unsalted butter

80g of golden caster sugar

70g of muscavado

2 medium eggs

180g of plain flour

1tsp of baking powder

1tsp of bicarbonate of soda

1tsp of cinnamon

1tsp of ground cloves

1/2tsp of salt

200g of grated apple (2 med apples)

90g of chopped walnuts

Heat the oven to 180 and butter a suitable baking dish.

Add all the sauce ingredients into a small saucepan and gently heat through until the butter has melted.

Bring to a bubbling boil and stir for around five minutes or until the sauce has thickened enough to stick to the spoon or whisk.

Pour half of the sauce into your buttered baking dish and leave to cool while you make the cake.

Beat together the butter and the sugars, then add the eggs to the mixture and continue to beat together until it is all well combined.

Sift the flour, baking powder, bicarbonate of soda, cinnamon, cloves and salt into the mixture and mix again to blend together. Add in the grated apple and the chopped walnuts and mix together gently.

Spoon all of the mixture into the baking dish on top of the sauce and bake in the oven for around 45 minutes or until a knife inserted into the hot cake comes out clean.

Make many holes in the top of the pudding with a fork and pour the remaining sauce over the top of the pudding. Leave to soak into the cake for a few minutes and then serve in squares with extra cream on the top.

Enjoy!

Luxury Smoked Salmon Christmas Wreath

This delicious smoked salmon salad platter served with an onion cream cheese spread would make the perfect centerpiece of a nibble spread for guests, a delicious Christmas day starter or even a late Christmas Day brunch.

It looks very impressive on the table but it is soooo simple to make and very quick to put together. The combination of ingredients and flavours really work well together and are delicious served on slices of warm crusty bread.

I have used high quality thinly sliced Scottish (of course!) smoked salmon for this dish. The quality is important if you want the flavours just right.

Sprinkled throughout the wreath are bite sized chunks of crunchy cucumbers, ripe avocado chunks, chopped cherry tomatoes, red onion and garnished with spring onions and dill.

I served the wreath up with lemon slices for squeezing on the top and my creamy onion flavoured cream cheese spread. It is absolutely delicious eaten with crusty bread spread with the cream cheese and topped with pieces of salmon and salad.

The ingredient quantities are variable so I’ve based it on what I used to serve my family a small starter portion. So this would feed roughly 4-5 as a nibble or starter. Simply increase if you are serving more.

Ingredients

Salmon Wreath

Smoked salmon slices – about a 400g pack

Half cucumber – quartered length ways then sliced

Half an avocado – scooped whole, sliced then cut into similar sized pieces as the cucmber.

Half a red onion – sliced thinly, then cut into four again

Cherry tomatoes (about 200g) – quartered

2 Spring Onions – Slice thinly

2 tbsp of Dill – chop finely

2 lemons

Cream cheese

1 small tub of cream cheese

Half a red onion, grated or finely chopped

Dill

A squeeze of lemon

Salt and pepper

Crusty bread slices

Split the smoked salmon slices into smaller pieces and display around the plate in a circular fashion. Add the cucumber, avocado, red onion, and cherry tomatoes spread out around the wreath to create a good balance of colour. Sprinkle over the chopped dill and spring onion and season lightly with salt and pepper. Remember it will be quite salty already due to the smoked salmon. Quarter the lemons and display in the middle around the bowl of cream cheese (recipe below).

Empty the cream cheese into a large bowl and add in the grated onion, chopped dill, a squeeze of lemon and season with salt and pepper. Mix well and transfer to a small bowl. Position this bowl in the center of the wreath and arrange the lemon pieces around it.

We spread some slices of the crusty bread with the cream cheese and topped off with pieces from the wreath.

Enjoy!

Hazelnut & Chocolate Stollen

This version of the traditional Christmas Stollen is absolutely delicious!

If you make just one thing this Christmas let it be this ‘Chocolate & Hazelnut Stollen’ bake filled with the colourful sweetness of cranberries, apricots, chocolate chips and the delicious blend of Christmas spices.

We enjoyed a slice of this warm with some delicious warmed spice apple juice. It’s so quick to pop on this delicious warming drink while you wait for the dough to rise and it makes the perfect accompaniment with a slice of Stollen by the fire. I have included the recipe below for you.

Spiced Apple Juice Recipe

4 liters of apple juice

1 sliced apple

1 handful of dried cranberries

2 cinnamon sticks or 4tsp of cinnamon

2 tsp of ground cloves

2 tsp of allspice

Pour all of the juice into a huge pot, I love my huge cast iron pot for this with the lid. Add all the spices, apples and cranberries and adjust to your tastes. Simmer for an hr or so and leave on a low heat to serve all evening.

This lasted us a few nights but you could also half the recipe. Its also important to use good quality pressed apple juice instead of concentrate which tends to be too sweet.

Stollen Recipe

100g of dried cranberries

30g of chopped hazelnuts

50g of dried chopped apricots

200ml of warm apple juice (you can use the drink above too, it works really well just make sure its not too hot)

1tbsp of dried yeast

250g of strong white flour (an additional 50g when fruit is added)

2tsp of cinnamon

2tsp of allspice

1/2tsp of ground cloves

80g of chocolate chips

10g of coconut oil

2tbsp of icing sugar

100g of chocolate chips (for melting)

Soak the dried cranberries, hazelnuts and dried apricots in 100ml of hot water and set aside (you can increase the quantities of fruit if you prefer it sweeter).

Add the warm apple juice to a small jug and sprinkle in the dried yeast. Stir gently and set aside to bubble and activate for 15-20mins.

Add the flour, cinnamon, allspice, cloves and coconut oil and mix together. I use the dough hook on my kitchen aid for creating the dough but you can, as described in this recipe, knead by hand.

Once the yeast has been left to activate add it into the flour and spices in the bowl. Mix together to create a smooth dough, adjusting the flour or adding a little water if necessary. You should have a relatively non sticky dough which can be handled without feeling too sticky in your hands. If its too sticky add a little extra flour.

Remove the dough from the bowl for kneading. Add a little vegetable oil to your hands to reduce sticking whilst kneading. Knead for 10 minutes until completely smooth and pliable.

Place in a bowl which has been lightly oiled and cover with a clean dish towel and leave to rise somewhere warm for one hour.

Remove from the bowl again. Drain the soaked dried fruit, nuts and chocolate chips and add to the dough. You might need some additional flour at this point so that the dough doesn’t become sticky due to the extra moisture. Knead for a further 10mins.

Leave to rise again for another hour in the same warm place.

Shape into a rounded loaf shape and bake at 180oc for 30-40minutes or until lightly brown and when tapped on the bottom it should sound hollow.

Leave to cool on a wire cooling rack for around half an hour.

Add the icing sugar into a small bowl with a little water to create a thick but runny paste. You can either paste this onto the whole top of the loaf and finish with a dusting of icing sugar or you can drizzle it as I have in the image above.

Melt the chocolate and drizzle across the loaf. Sprinkle with some additional chopped hazelnuts and slice to serve.

Enjoy!

Christmas Nibble Board

Christmas nibbles…ah!…so many happy memories of our family nibble platters at Christmas time!

I’ve seen many a delicious plate of nibbles in my day, from the excitement of my Mum and Dad bringing out our faves at Christmas to visiting Grandma and Grandad at Hogmany and feasting on scrummy hot nibbles all night when we were wee and then to us as parents ourselves bringing out warm plates of nibbles to our own excited kids!

There’s been many a happy memory around food in our household at Christmas young and old.

I made this somewhat healthier version of a nibble platter to feed the kids the day we collected the Christmas tree, because who has time to prepare huge meals when your all singing Christmas songs and decorating the tree with twinkling lights.

I used fresh fruits, vegetables, homemade crumbly feta almond cheese, sticky mango and sweet chilli sausage bowls and mushroom based sausage rolls. Yummy!

It’s super easy to prepare and assemble and you can of course vary the ingredients loads.

Ingredients

Sliced fruit and vegetables of choice

Vegetarian/vegan sausages

Vegetarian/vegan sausage rolls

Crispbreads for spreading

Crisps

Mango chutney

Sesame seeds

Sweet Chilli sauce

Chopped Spring onions

Cranberry sauce

Black olives

Sun dried tomatoes

Almond Feta Ingredients

2 cups of whole almonds

1 shallot or half a red onion chopped

2 chopped garlic cloves

1 lemon

1-2tbsp of plain yogurt (I used coconut) (optional)

Salt & pepper

Almond Feta Recipe

Soak the almonds in boiling hot water in a bowl for a couple of hours and peel off the skins. Pop the peeled almonds into the blender. Add the chopped onion or shallot, garlic, the juice of 1 lemon, yogurt if using, salt and pepper.

Blend in a high powered blender until completely smooth and taste, adjusting the seasonings as necessary. Add a little water if necessary too. You should have a really thick ‘stick to the spoon’ paste texture.

Lay out a muslin flat on the counter and spoon out the almond mixture onto the muslin. Wrap up into a tight ball and squeeze out the excess liquid over the sink. Tie a knot and hang into a jug, place in the fridge over night. If you don’t have time just squeeze out as much liquid as possible and then shape into a ball. Place in a glass dish and bake at 160 for 30mins or until golden and crispy on the outside.

Drizzle with olive oil and sprinkle with chopped herbs, sun dried tomatoes or olives etc. Serve with thin crispbreads or oatcakes.

Sticky Sausages Recipe

Cook the vegetarian sausages on a medium heat in the oven. Split into two bowls, coat one batch in mango chutney and the other in sweet chilli sauce. Serve in two small bowls, sprinkle sesame seeds over the mango sausages and spring onions over the sweet chilli ones.

Lay the cheese and sausages out on a chopping board and display the sliced vegetables all around the bowls to make it all look pretty and edible.

Enjoy!

1 2 16
%d bloggers like this: