2-minute Mackerel Pate

Mark Hughes Appetisers & Starters, Light Lunches, Spice 0 Comments

Our 2-minute Mackerel Pate has alway been one of those go-to recipes to get you out of trouble. It’s almost as quick to put together as it is to open a shop-bought one, but you can tweak this one just the way you like it – plus you know what’s in  it. Use either peppered mackerel or plain smoked – the packs …

Walnut Basil Pesto

Mark Hughes Appetisers & Starters, BBQ, Dips & sauces, Leftovers, Light Lunches, Main Courses, Oils, Salads 0 Comments

Pesto is one of the most versatile things you can have on hand and can make so many different meals & our Walnut Basil Pesto is a super easy way to get massive flavour for very little effort. The classic way to eat it is tossed with hot pasta but it’s delicious spread over some fish before roasting, added to a soup …

Spiced Sweet Potato Soup

Mark Hughes Appetisers & Starters, Light Lunches, Recipes, Taste products 0 Comments

We met Emma Cotton at a food festival and got chatting about one of her favourite soup recipes, using sweet potato and our Ethiopian-inspired Berbere spice. Any recipe with sweet potato and coconut is a winner in our book, so we asked Emma to give us the recipe. Just a few short days later, this fab recipe appeared in our …

Minted yoghurt dip

Mark Hughes Appetisers & Starters, BBQ, Dips & sauces, Side Dishes 0 Comments

This simple dip is a great all-rounder, perfectly partnering everything from some simple lamb chops to a curry or a piece of salmon. But for a summer salad or accompaniment, it really excels. With the smell of charcoal (and, often, burnt sausages) filling the air, we turn our attention to dining al fresco. Of course, with our unpredictable weather this …

Street Chicken – food with attitude!

Mark Hughes Appetisers & Starters, Leftovers, Light Lunches, Main Courses, Rubs 0 Comments

This is an incredibly simple dish and really shows the flexibility of our rubs. Substitute the chicken for chunky fish fillets or even camembert or brie wedges if you prefer and feel free to add your own personal touch to the mixture too. Spicy breadcrumbs are so easy to make and any leftover can simply go in the freezer for …

Middle Eastern Stuffed Flatbreads

Mark Hughes Appetisers & Starters, BBQ, Dips & sauces, Light Lunches, Main Courses, Rubs, Taste products 0 Comments

One spice you may not have tried before is Sumac. Made from the dried, crushed berries of a sumac tree it is an essential part of any Middle Eastern cuisine, imparting a citrusy, almost bitter taste that’s delicious in marinades, seasonings, stews and soups. Its partner, Za’atar, is Sumac with herbs and spices and both together deliver an incredible and unique flavour. This is …

Goat’s Cheese Salad on a stick with Balsamic drizzle

Mark Hughes Appetisers & Starters, Balsamic, Light Lunches, Taste products 0 Comments

We love this classic appetiser and serving it is so much easier when it’s on a stick! The saltiness of the goat’s cheese is balanced with sweetness of the balsamic and the parma ham. Serve with a chilled glass of prosecco for a real treat! Ingredients (makes around 20) small round/log of Goat’s cheese Blackberry & Rosemary or Fig & …

Smoked duck, goat cheese & Chocolate balsamic

Mark Hughes Appetisers & Starters, Balsamic, Light Lunches, Main Courses, Salads, Taste products 0 Comments

We met the fabulous Elly McCauseland at a food event back in March, when she very kindly did a beautiful recipe for Blackberry & Rosemary Balsamic Glazed Pigeon Breast. So, we were really chuffed when another appeared on her super food blog Nutmegs, seven using our Chocolate & Vanilla Aged Balsamic vinegar! We made our Blackberry & Rosemary Balsamic with a …

Insalata Caprese: Tomato & Mozzarella salad with Smoked Chilli Oil

Mark Hughes Appetisers & Starters, Light Lunches, Oils, Salads, Side Dishes 0 Comments

One of the most obvious uses for any good oil is a salad dressing. But, the classic combo of 3 parts oil to 1 part balsamic vinegar is usually reserved (at least, in our book) for a salad that’s robust enough to cope; for a baby leaf salad or rocket leaves we normally just use a drizzle of balsamic vinegar …