Recipes

Fresh Raw Beetroot Salad

Fresh Raw Beetroot Salad

A vibrant raw beetroot salad with fresh basil, juicy baby tomatoes, and a zesty horseradish dressing—refreshing, healthy, and full of flavor!
Couverts4
Preparation 15 minutes
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Equipment

  • Mandoline slicer or vegetable peeler
  • Mixing bowl
  • Sharp knife

Ingredients

  • 6 red ruby or golden beetroots
  • 300 g baby tomatoes
  • 4 tbsp olive oil
  • 2 tsp hot horseradish sauce
  • Fresh basil to taste
  • Salt to taste

Instructions

  • Wash and peel the beetroots.
  • Slice them very thinly using a mandoline or peeler.
  • Sprinkle with salt and set aside for a few minutes.
  • In a small bowl, mix the olive oil with the horseradish sauce.
  • Pour over the beetroots and let them soften for 5 minutes.
  • Halve the baby tomatoes and add them to the salad.
  • Tear the fresh basil leaves and gently toss them in.
  • Serve immediately and enjoy!

Notes & Wine Advice

Serving Tip:
For extra crunch, add toasted walnuts or pumpkin seeds before serving.
Wine Advice:
A crisp Sauvignon Blanc or a dry Rosé complements the earthy flavors of this salad beautifully.

Nutrition values

Calories: 180 kcal | Carbohydrates: 12 g | Protein: 2 g | Fat: 14 g | Sugar: 8 g
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Course; Salad / Side Dish / Vegetables
Cuisine; International / Global
Diets; Gluten-Free / Keto / Lactose Free / Low Carb / Vegan / Vegetarian

Decadent Vegan Chocolate Cake

Decadent Vegan Chocolate Cake

A rich and moist vegan chocolate cake, topped with a creamy chocolate frosting. Perfect for any occasion and completely dairy-free!
Couverts8
Preparation 20 minutes
Preparation time:35 minutes
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Equipment

  • 20 cm round cake tin
  • Mixing bowl
  • Saucepan
  • Sieve
  • Whisk
  • wire cooling rack

Ingredients

For the cake:

  • 300 ml oat milk
  • 1 tbsp lemon juice
  • 150 g vegan margarine or butter
  • 3 tbsp golden syrup agave syrup, or maple syrup
  • 1 tsp instant coffee granules or espresso powder optional
  • 275 g plain flour
  • 175 g sugar
  • 4 tbsp unsweetened cocoa powder
  • 3 tsp baking powder
  • 1 tsp bicarbonate of soda

For the vegan chocolate frosting:

  • 75 g vegan margarine or butter
  • 200 g powdered icing sugar
  • 4 tbsp unsweetened cocoa powder
  • 2 tbsp water

Instructions

  • Preheat the oven to 180°C (160°C fan) or Gas Mark 4.
  • Lightly grease a 20 cm round cake tin.
  • Stir the lemon juice into the oat milk and set aside to curdle slightly, creating a vegan buttermilk.
  • In a saucepan over medium heat, melt the margarine with the syrup and coffee granules (if using).
  • Stir well and let cool slightly.
  • Sift the flour, cocoa powder, sugar, baking powder, and bicarbonate of soda into a large mixing bowl.
  • Whisk to combine.
  • Pour the oat milk mixture and melted margarine mixture over the dry ingredients.
  • Stir well until a smooth batter forms.
  • Pour the batter into the prepared cake tin and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
  • Let the cake cool in the tin for 10 minutes, then turn it out onto a wire rack to cool completely.
  • To make the frosting, beat all frosting ingredients together until smooth.
  • Once the cake is completely cool, spread the frosting evenly over the top.

Notes & Wine Advice

Serving Tip:
For extra indulgence, top with fresh berries or a sprinkle of cocoa powder.
Wine Advice:
Pair with a sweet dessert wine like Port or a fruity red such as Zinfandel.

Nutrition values

Calories: 320 kcal | Carbohydrates: 50 g | Protein: 4 g | Fat: 12 g | Sugar: 30 g
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Course; Cake / Chocolate / Dessert
Cuisine; International / Global
Diets; Dairy-Free / Vegan / Vegetarian

Smoked Haddock and Leek Tart

Smoked Haddock and Leek Tart

A rich and flavorful smoked haddock and leek tart with a buttery crust, creamy filling, and a touch of fresh dill—perfect for a comforting meal!
Couverts6
Preparation 30 minutes
Preparation time:30 minutes
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Equipment

  • 25 cm loose-bottom tart tin
  • baking tray
  • Frying pan
  • Mixing bowl
  • Rolling Pin
  • Sieve
  • Whisk

Ingredients

For the pastry:

  • 300 g plain flour
  • 250 g unsalted butter cubed
  • 2-3 tbsp cold water

For the filling:

  • 2 leeks finely sliced
  • 1 tbsp oil
  • 200 g undyed smoked haddock cut into 1 cm chunks
  • 50 g fresh dill finely chopped
  • 3 eggs
  • 150 ml single cream
  • 100 g cheddar cheese grated
  • Salt and pepper to taste

Instructions

  • Sift the flour into a large bowl.
  • Add the cubed butter and rub it into the flour until the mixture resembles breadcrumbs.
  • Stir in just enough cold water with a knife to bring the mixture together into a dough.
  • Roll out the dough on a floured surface into a circle about 10 cm larger than the tart tin.
  • Carefully lift the pastry around a rolling pin and unroll it over the tin.
  • Press the pastry gently into the corners.
  • Trim away excess pastry and refrigerate for 30 minutes.
  • Preheat the oven to 200°C (180°C fan) or Gas Mark 6.
  • Place a baking tray in the oven to heat.
  • Heat the oil in a frying pan and gently fry the leeks until soft.
  • Set aside.
  • In a mixing bowl, whisk together the eggs, cream, cheese, dill, salt, and pepper.
  • Spread the cooked leeks evenly over the pastry base.
  • Scatter the haddock chunks over the leeks.
  • Pour the cream mixture over the filling, ensuring even coverage.
  • Place the tart on the preheated baking tray and bake for 25-30 minutes, or until golden brown and set.
  • Allow to cool slightly before serving.

Notes & Wine Advice

Serving Tip:
Serve warm with a fresh green salad and a drizzle of lemon juice for extra brightness.
Wine Advice:
A crisp Chardonnay or a dry Sauvignon Blanc pairs well with the creamy, smoky flavors of this tart.

Nutrition values

Calories: 450 kcal | Carbohydrates: 28 g | Protein: 20 g | Fat: 30 g | Sugar: 3 g
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Course; Fish / Main Course / Quiche
Cuisine; England

Monkfish Provençal with Tomato and Wine Sauce

Monkfish Provençal with Tomato and Wine Sauce

A classic French dish featuring tender monkfish medallions in a rich, flavorful Provençal sauce with vine tomatoes, white wine, and herbs.
Couverts2 servings
Preparation 15 minutes
Preparation time:30 minutes
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Equipment

  • deep pan
  • Frying pan
  • kitchen paper
  • Mixing spoon
  • Sharp knife

Ingredients

For the monkfish:

  • 280 g monkfish tail
  • 2 tbsp plain flour
  • Salt and pepper to taste
  • 2 tbsp oil
  • 30 g butter

For the sauce:

  • 1 tbsp olive oil
  • 1 medium onion finely chopped
  • 1 shallot finely chopped
  • 2 cloves garlic finely chopped
  • 125 ml white wine
  • 1 heaped tsp tomato purée
  • 450 g vine tomatoes skinned, cored, and chopped
  • 1 tsp sugar
  • Chopped parsley to taste

Instructions

  • Heat 1 tbsp olive oil in a deep pan over medium heat.
  • Add the onion and shallot and sauté until soft.
  • Add the garlic and cook for another 1-2 minutes.
  • Pour in the white wine, bring to a boil, and let it reduce for a few minutes.
  • Stir in the chopped tomatoes, tomato purée, and sugar.
  • Season with salt and pepper.
  • Simmer uncovered for 20-25 minutes until the sauce thickens.
  • If necessary, remove the membrane from the monkfish.
  • Rinse, pat dry, and cut into 2.5 cm chunks.
  • On a plate, mix the flour with salt and pepper.
  • Lightly coat the monkfish in the flour, shaking off any excess.
  • Heat 2 tbsp oil and butter in a frying pan over medium heat.
  • Cook the monkfish for about 3 minutes per side until golden brown.
  • Let it rest for a few minutes.
  • Spoon the tomato mixture onto plates and place the monkfish on top.
  • Garnish with chopped parsley and serve immediately.

Notes & Wine Advice

Serving Tip:
Serve with crusty bread or a side of steamed vegetables for a complete meal.
Wine Advice:
Pair with a crisp Sauvignon Blanc or a light Chardonnay to complement the delicate flavors of the monkfish.

Nutrition values

Calories: 400 kcal | Carbohydrates: 20 g | Protein: 35 g | Fat: 18 g | Sugar: 10 g
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Course; Fish / Main Course
Cuisine; French

Chinese-Style Duck with Pineapple

Chinese-Style Duck with Pineapple

This Chinese-inspired duck dish combines crispy roasted duck with a sweet and tangy pineapple sauce, infused with hoisin, soy sauce, and aromatic spices.
Couverts4
Preparation 20 minutes
Preparation time:1 hour 20 minutes
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Equipment

  • Baking tray with rack
  • Large wok
  • Sharp knife
  • Mixing bowl
  • Whisk

Ingredients

  • For the duck:
  • 2.25 kg whole duck
  • 310 ml water divided
  • 2 tbsp chopped chilies divided
  • 4 ½ tbsp white vinegar divided
  • 4 ½ tbsp soy sauce divided
  • 4 tbsp hoisin sauce divided
  • ¼ tsp five-spice powder
  • For the stir-fry:
  • 1 pineapple peeled, cored, and cut into chunks
  • 4 green onions sliced
  • 2 tbsp nut oil
  • 2 tsp ginger root diced
  • 1 garlic clove crushed
  • 1 tbsp cornflour

Instructions

  • Preheat the oven to 220°C.
  • Rinse the duck and place it on a rack in a baking tray.
  • In a bowl, mix half of the water, 1 tbsp chopped chilies, 3 tbsp white vinegar, 3 tbsp soy sauce, 3 tbsp hoisin sauce, and five-spice powder.
  • Pour the mixture over the duck.
  • Roast the duck uncovered for 20 minutes, basting and turning frequently until light brown.
  • Reduce the heat to 180°C and continue roasting, basting regularly, for 1 hour.
  • Remove the duck from the oven and let it cool completely.
  • Cut in half, discard the backbone, and chop into small serving-sized pieces.
  • Heat the oil in a wok over high heat.
  • Stir-fry the ginger and garlic for 1 minute.
  • Add the duck pieces and stir-fry for 3-4 minutes until heated through.
  • In a bowl, mix the remaining water, 1 tbsp chopped chilies, 1 ½ tbsp white vinegar, 1 ½ tbsp soy sauce, 1 tbsp hoisin sauce, and the cornflour.
  • Pour over the duck and cook until the sauce thickens.
  • Add the pineapple and green onions, stir-frying for another 2 minutes until the pineapple is hot.
  • Serve with sticky rice and garnish with green onion curls.

Notes & Wine Advice

Serving Tip:
Pair with steamed jasmine rice and a side of stir-fried vegetables for a balanced meal.
Wine Advice:
A fruity Pinot Noir or a medium-bodied Merlot complements the rich flavors of the duck and pineapple.

Nutrition values

Calories: 650 kcal | Carbohydrates: 35 g | Protein: 50 g | Fat: 35 g | Sugar: 20 g
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Course; Duck / Fruit / Main Course / Stir-fry / Wok
Cuisine; China

Traditional Roast Chicken with Lemon and Sage

Traditional Roast Chicken with Lemon and Sage

A simple and flavorful traditional roast chicken, infused with lemon and sage, cooked to perfection with crispy golden skin and juicy, tender meat.
Couverts6 servings
Preparation 10 minutes
Preparation time:1 hour 15 minutes
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Equipment

Ingredients

  • 1 medium chicken
  • ½ onion
  • 1 sprig of sage or 1 tsp dried sage
  • 1 lemon halved
  • 1 tbsp rapeseed oil

Instructions

  • Preheat the oven to 200°C (Gas Mark 6).
  • Stuff the onion, sage, and lemon halves into the cavity of the chicken.
  • Drizzle the chicken with rapeseed oil.
  • Place the chicken breast-side down in a baking dish and roast for 1 hour, covered.
  • Remove the cover, turn the chicken over, and roast for another 15 minutes to crisp up the skin.
  • To check if the chicken is done, insert a skewer between the breast and the leg.
  • If the juices run clear, it is ready.
  • Let the chicken rest for a few minutes before carving.

Notes & Wine Advice

Serving Tip:
Serve with roasted vegetables and drizzle the natural chicken juices as a simple, flavorful gravy.
Wine Advice:
A light-bodied Chardonnay or a crisp Sauvignon Blanc pairs beautifully with the citrus and herb flavors of the roast chicken.

Nutrition values

Calories: 400 kcal | Carbohydrates: 2 g | Protein: 40 g | Fat: 26 g | Sugar: 1 g
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Course; Chicken / Main Course
Cuisine; England

Classic Scottish Flapjacks

Classic Scottish Flapjacks

These traditional Scottish flapjacks are chewy, buttery, and naturally sweetened with honey—perfect for a snack or teatime treat.
Couverts10 servings
Preparation 10 minutes
Preparation time:20 minutes
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Equipment

  • 20 cm round cake tin
  • Mixing spoon
  • Saucepan
  • Sharp knife

Ingredients

  • 200 g unsalted butter
  • 200 g demerara sugar
  • 200 ml honey
  • 400 g porridge oats

Instructions

  • Preheat the oven to 180°C (Gas Mark 4).
  • Melt the butter, sugar, and honey in a saucepan over medium heat, stirring occasionally until fully combined.
  • Add the oats and mix well to coat them evenly in the syrup mixture.
  • Transfer the mixture to a 20 cm round cake tin and press it down firmly with the back of a spoon.
  • Bake for 15-20 minutes, or until the edges turn golden brown.
  • Allow the flapjacks to cool completely in the tin before cutting into wedges.

Notes & Wine Advice

Serving Tip:
Enjoy with a cup of tea, or drizzle with melted dark chocolate for extra indulgence.
Wine Advice:
Pairs beautifully with a dessert wine like Sauternes or a spiced chai tea.

Nutrition values

Calories: 320 kcal | Carbohydrates: 45 g | Protein: 4 g | Fat: 14 g | Sugar: 20 g
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Course; Cake / Dessert / Snack
Cuisine; Scotland

Homemade Peppermint Creams

Homemade Peppermint Creams

These homemade peppermint creams are a delightful sweet treat, coated in rich dark chocolate. Perfect as a festive gift or after-dinner indulgence!
Couverts20 pieces
Preparation 15 minutes
drying time 1 day
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Equipment

  • Fork
  • greaseproof paper
  • Mixing bowl
  • Saucepan
  • Sharp knife
  • Wooden spoon

Ingredients

  • 1 large egg white
  • 350 g icing sugar sifted
  • 3 drops peppermint oil
  • 150 g dark chocolate

Instructions

  • Crack the egg white into a mixing bowl and whisk with a fork until frothy.
  • Gradually sift in half of the icing sugar, stirring with a wooden spoon.
  • Add the peppermint oil and continue to add the remaining icing sugar, mixing until a smooth, firm paste forms.
  • You may not need all the icing sugar.
  • Roll the paste into a long sausage about 3 cm in diameter, then cut into 1 cm slices.
  • Place the peppermint creams onto a tray lined with greaseproof paper and let them dry in a warm place for 24 hours.
  • Once the sweets have dried, break the chocolate into a heatproof bowl and place it over a pan of simmering water to melt.
  • Remove from the heat.
  • Dip half of each peppermint cream into the melted chocolate and place back on the greaseproof paper to set.

Notes & Wine Advice

Serving Tip:
Package in decorative boxes or jars for a festive homemade gift.
Wine Advice:
Pairs well with a dessert wine like Port or a minty cocktail such as a Grasshopper.

Nutrition values

Calories: 90 kcal | Carbohydrates: 18 g | Protein: 0.5 g | Fat: 2 g | Sugar: 17 g
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Course; Candy / Fruit / Treats
Cuisine; England

Bacon and Onion Quiche with a Creamy Filling

Bacon and Onion Quiche with a Creamy Filling

A deliciously savory bacon and onion quiche with a creamy filling, perfect for a light lunch or dinner. A classic recipe with a golden, flaky pastry crust.
Couverts6
Preparation 15 minutes
Preparation time:45 minutes
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Equipment

  • Tart tin
  • Baking parchment
  • Baking beans
  • heavy-based frying pan
  • Whisk
  • baking tray

Ingredients

  • 300 g plain flour
  • 250 g unsalted butter
  • 2-3 tbsp cold water
  • 3 bacon rashers
  • 1 white onion
  • 4 garlic cloves
  • 6 eggs
  • 150 ml full-fat milk
  • 150 ml single cream
  • Handful of parsley chopped

Instructions

  • Preheat oven to 200°C/Gas 6
  • Cover the tart base with baking parchment and fill with baking beans, bake blind for about 15 minutes.
  • Meanwhile, slice the bacon into strips and finely chop the onions.
  • Fry the bacon in a heavy based pan until it begins to get crispy, remove from the pan.
  • Add the onion and cook until soft finally add the chopped garlic and cook for 2 minutes.
  • Whisk the milk, cream and eggs together.
  • Remove the pastry from the oven and reduce the heat to 180°C/Gas 4.
  • Sprinkle the onion, bacon and parsley over the base of the tart then pour in the liquid.
  • Place the tin on a baking tray and return to the oven, bake for about 30 minutes until just set in the middle and golden brown.

Notes & Wine Advice

Serving Tip:
Serve with a fresh salad for a light, satisfying meal. You can also enjoy it warm or cold for a picnic or brunch.
Wine Advice:
Pair with a light, crisp white wine like Chardonnay or Sauvignon Blanc to complement the savory flavors.

Nutrition values

Calories: 350 kcal | Carbohydrates: 25 g | Protein: 12 g | Fat: 24 g | Sugar: 4 g
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Course; Main Course / Pork / Quiche
Cuisine; International / Global

Caramelized Oranges

Caramelized Oranges

A simple yet elegant dessert of caramelized oranges, with a rich, smooth caramel topping that adds a beautiful contrast to the fruit’s freshness.
Couverts4
Preparation 10 minutes
Preparation time:10 minutes
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Equipment

  • Fruit dish
  • heavy-based frying pan

Ingredients

  • 6 oranges
  • 160 g granulated sugar

Instructions

  • Peel and finely slice the oranges, then arrange them in layers on a fruit dish.
  • Place the sugar in a heavy-based frying pan.
  • Do not stir; simply tilt the pan as the sugar begins to melt.
  • Allow the sugar to melt and turn into a deep caramel color, tilting the pan to ensure even melting.
  • From a height, pour the caramel evenly over the sliced oranges.
  • Lift the pan up and down as you pour to create a thread-like effect with the caramel.
  • Serve immediately in a decorative dish for a beautiful and impressive dessert.

Notes & Wine Advice

Serving Tip:
Serve chilled or at room temperature for the perfect sweet and tangy finish to any meal.
Wine Advice:
Pair with a light dessert wine such as a Moscato or a citrusy sparkling wine to complement the caramelized sweetness.

Nutrition values

Calories: 120 kcal | Carbohydrates: 30 g | Protein: 1 g | Fat: 0 g | Sugar: 28 g
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Course; Dessert / Fruit
Cuisine; International / Global