Vegetarian Minestrone Soup

Ingredients 2 tablespoons Third Pillar olive oil 1 large leek, white part only, thinly sliced 1 onion, finely diced 2 cloves garlic, minced 1 (400g) can diced tomatoes 2 tablespoons tomato paste 1 teaspoon dried oregano 1 potato, peeled and chopped into small pieces 1 carrot, peeled and chopped into small pieces 1 zucchini, chopped […]

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Pea, Potato and Leek Soup

Ingredients 2 large leeks, white part only, thinly sliced 50g butter 1 white onion, finely diced 2 cloves garlic, finely chopped 1.5 litres water 6 teaspoons of Foragers Organic Vegetable Stock Concentrate 2 large potatoes, peeled and chopped into small cubes 1 ½ cups of frozen peas salt and freshly ground white pepper thickened cream […]

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Pan-Fried Potato Gnocchi with Chorizo, Prawns and Cherry Tomatoes

Ingredients (serves 4) olive oil 1 Mondo’s smoked chorizo, sliced 12 prawns, shelled and deveined ½ onion, finely diced 2 cloves garlic, crushed 250g cherry tomatoes, sliced in half chopped parsley for garnish Potato Gnocchi 600g Royal Blue potatoes pinch salt, pepper and nutmeg 50g grated parmesan ~80-100g fine Italian “00” flour pinch of salt, […]

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Salmon Salad with Truffle Ponzu

Gala Truffle Ponzu is great as a dressing for salads and works well with seafood like salmon. Ingredients Thin slices of smoked salmon Mix of salad greens Cucumber (use a vegetable peeler to peel the cucumber into thin ribbons) Red radish (use a vegetable peeler to peel into thin rounds) Arrange the vegetables on a […]

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Oat Crackers

Ingredients 1 ½ cup Mason’s Country Fresh Rolled Oats 1 cup Eden Valley Wholemeal Flour ½ teaspoon baking powder, sifted ½ teaspoon salt 1 tablespoon caster sugar 75g butter at room temperature, cut into small cubes ½ cup water Method Preheat oven to 175C. Line baking trays with greaseproof paper. Place the rolled oats in […]

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