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Burns Night Cullen Skink
Ingredients Method Finely chop your onion. Heat your butter on the pan and once frothing, add the onion. Fry on a medium heat for around 5 minutes, or until translucent – but careful not to let it colour. Whilst your onions are frying, peel and roughly chop your potatoes into small chunks. Add these to…
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Recipe: Minestrone soup
Ingredients: 1 tbsp olive oil 1 brown onion 2 sticks of celery 1 clove of garlic 1 medium carrot 1 medium courgette 400g tin of tomatoes Vegetable stock cube 1tsp mixed herbs 400g tin of cannellini beans 200g uncooked ditalini, orzo or any small pasta Salt Black pepper Method: Heat your oil in a large…
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Recipe: Lemon and elderflower drizzle cake
Clutch onto the floral and citrus flavours of summer with this luscious lemon and elderflower drizzle cake. This recipe is a firm favourite of our Communications and Events Supervisor Jenny, who cooked it regularly with her grandma growing up. Ingredients: For the cake: 113g caster sugar 113g butter 2 medium eggs 113g self-raising flour 1tsp…
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Recipe: Tennis Cake
Did you enjoy Wimbledon? We’ve taken the inspiration for this month’s recipe from this longstanding British sporting tournament, with an aptly named ‘Tennis cake’. First appearing in Mrs Beeton’s 1906 Book of Household Management our version is slightly simplified and uses glacé cherries rather than raisins and candied peel, for a bit of a summer…
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Recipe: Wild garlic pesto
For those of you feeling adventurous enough to head out on a woodland walk and forage for your own wild garlic, here’s a quick and easy wild garlic pesto recipe for you to try at home: Ingredients: 100g wild garlic (adjust the recipe for as much as you’ve foraged) 30g toasted pine nuts 30g finely…