Category: Recipes

If you’re a Gavin and Stacey fan, you’ll know the power of an omelette, it’s a simple yet staple meal that makes you feel at home no matter where you are and with the long autumn nights approaching, home is the best place to be. Speaking of staple meals, pancakes are always a reliable option, we even have a day dedicated to them! If you love a simple yet delicious dish, why not combine the two?

Follow this easy recipe for Omelette Pancakes with Tomato and Pepper Sauce for the perfect ‘home’ meal this autumn.

Ingredients

• 4 large eggs
• handful basil leaves
• For the sauce
• 2 tsp rapeseed oil, and some extra for the pancakes
• 1 yellow pepper, quartered, deseeded, and thinly sliced
• 2 garlic cloves, thinly sliced
• 1 tbsp cider vinegar
• 400g can chopped tomatoes
• wholemeal bread or salad leaves, to serve

Method

Step 1 – First make the sauce. Heat the oil in a large frying pan and fry the pepper and garlic for 5 minutes to soften them.

Step 2 – Spoon in the cider vinegar and allow to sizzle. Tip in the tomatoes, then measure in a third of a can of water. Cover and leave to simmer for 10-15 minutes until the peppers are tender and the sauce is thick.

Step 3 – For the pancakes, beat 1 egg with 1 tsp water and seasoning, then heat a small non-stick frying pan with a tiny amount of oil.

Step 4 – Add the egg mixture and cook for 1-2 minutes until set into a thin pancake. Lift onto a plate, cover with foil and repeat with the other eggs. Roll up onto warm plates, spoon over the sauce and scatter with the basil. Serve with bread or a salad on the side. Enjoy!

After a (surprisingly) warm and radiant British summer, autumn is upon us once again. As the day’s get shorter and the nights get colder, what more could you want than some warming comfort food after a day in the cool, crisp autumn air?

Whether it’s your favourite season, or you’re already counting the days until summer returns, this recipe for red pepper and tomato soup will be sure to warm you up this autumn!

Ingredients (for two)

• 400g tomatoes, halved
• 1 red onion, quartered
• 2 Romano peppers, chopped
• 2 tbsp olive oil
• 2 garlic cloves, bashed in their skins
• A few thyme sprigs
• 1 tbsp red wine vinegar
• 2 tbsp ricotta
• few basil leaves
• 1 tbsp mixed seeds, toasted
• Bread to serve

Method

Step 1 – Heat oven to 200C/180C fan/gas 6.

Step 2 – Put the tomatoes, onion, and peppers in a roasting tin, toss with the oil and season. Add the garlic and thyme sprigs, then roast for 25-30 mins until all the veg has softened and slightly caramelised.

Step 3 – Squeeze the garlic cloves out of their skins and into the tin, strip the leaves off the thyme and discard the stalks and garlic skins. Mix the vinegar into the tin then blend everything a blender or using a stick blender. Make sure to add enough water to loosen to your preferred consistency.

Step 4 – Taste soup for seasoning, then spoon into two bowls and top each with a spoonful of ricotta, a few basil leaves, the seeds, and a drizzle of oil. Serve with bread if desired.

 Nothing’s simpler than soup, right? And with 10 minute prep and 30 minute cooking time, you’ll be able to snuggle in front of the sofa for the night in no time, enjoy!

Are you looking for a divine dining dish that is suitable for vegetarians and vegans? Well look no further! Impress your veggie friends with a pleasurable pasta dish that’s filled with flavour…

Ingredients:

• 350g orzo

Sauce

• 1kg small tomatoes on the vine
• 4 cloves garlic, peeled
• A small bunch basil
• 3 tbsp red wine vinegar
• 1 tbsp caster sugar
• 1 red or green chilli, finely chopped
• 150ml vermouth, plus 2 tbsp to serve

Herb Salsa

• A small bunch basil
• A small bunch flat-leaf parsley
• A handful of mint
• 1 clove garlic
• 30g Grana Padano, grated (optional)
• 100ml extra-virgin olive oil
• 1 lemon, zested and juiced

Method:

Step 1 – Heat the oven to 200C/fan 180C/gas 6.

Step 2 – Put the sauce ingredients into a wide, shallow, 2-litre ovenproof dish. Season with salt and pepper, stir and roast for 30 minutes, until the tomatoes have cooked down and have some colour.

Step 3 – Meanwhile, put the salsa ingredients into a blender or food processor and pulse until a chunky consistency, then season.

Step 4 – Season the tomatoes, then stir through the orzo and 200ml of water. Bake for 25 minutes until the pasta has cooked through and swelled in the sauce. Add 2 tbsp of vermouth. Pick out the basil (which will have blackened).

Step 5 – To serve, spoon into bowls and swirl the salsa through the pasta and top with your desired amount of salt and pepper seasoning.

School struggles? Rammed rosters? Don’t worry, we’re here to take the stress off with another easy back-to-school lunchbox idea so you can tick one thing off the to-do list!

Ingredients:

• 1/2 tsp extra virgin olive oil
• 1/2 small brown onion, diced
• 1/4 diced tomatoes
• 75g pasta of choice (the funkier shape the better!) 
• 75g baby cucumbers, chopped
• 1/4 cup pepitas
• 40g Woolworths cheese
• 1 orange, quartered

Method:

Step 1 – Heat oil in medium non-stick frying pan over a medium heat.

Step 2 – Cook onion, stirring, for 5 minutes or until softened. Add tomatoes and bring to a simmer. Simmer for 25 minutes and season with pepper.

Step 3 – Simultaneously, cook pasta according to packet instructions. Transfer pasta and 1/2 cup water to sauce mixture. Toss to coat pasta in sauce.

Step 4 – Toss cucumber and pepitas together. Serve spaghetti topped with cheese in lunch boxes with cucumber salad and orange wedges.

And that’s it! Another swift and simple recipe for school lunchboxes, enjoy!

As summer is coming to an end and the autumn months are setting in, so is the season of comfort food! But, if you want the best of both worlds and are holding onto the summer season for a little bit longer, then try out this tasty tomato and chickpea curry recipe that is as light and easy as summer meals but will still fill you up ready for the autumn nights…

Ingredients:

• 1 tbsp olive oil
• 2 onions, finely sliced
• 2 garlic cloves, crushed
• 1 tsp garam masala
• 1 tsp turmeric
• 1 tsp ground coriander
• 400g can plum tomatoes
• 400ml can coconut milk
• 400g can chickpeas, drained and rinsed
• 2 large tomatoes, quartered
• ½ small pack coriander, roughly chopped
• cooked basmati rice, to serve

Method:

Step 1 – Heat 1 tbsp olive oil in a large pan and add the 2 sliced onions. Cook until softened, this will take about 10 minutes.

Step 2 – Add the 2 crushed garlic cloves, 1 tsp garam masala, 1 tsp turmeric and 1 tsp ground coriander, and stir to combine.

Step 3 – Cook for 1-2 mins, then pour in a 400g can of plum tomatoes, break up with a wooden spoon and let simmer for 10 minutes.

Step 4 – Pour in a 400ml can of coconut milk and season. Bring to the boil and simmer for a further 10-15 minutes until the sauce has thickened.

Step 5 – Tip in a drained and rinsed 400g can of chickpeas and 2 quartered large tomatoes, and warm through. Scatter over roughly chopped coriander from ½ pack and serve with fluffy rice.

Not only is this dish delicious but it counts as THREE of your five-a-day!

September us upon us and that can only mean one thing… school has started again! Whether you’ve been counting down the days until the summer holidays end or you’re bracing yourself for the return of swift school runs, our sausage and tomato skewer recipe will be a great addition to the school season.

Ingredients:

• Chipolata sausages
• Cherry tomatoes

Method:

Step 1 – Cook the sausages in a frying pan at a medium heat until a golden-brown colour.      This can be done the morning-of or the night before.

Step 2 – If you are cooking the sausages the night before, ensure that they are fully cooled and stored in the fridge overnight.

Step 3 – Chop up your tomatoes and other ingredients of choice to accompany the sausages and tomatoes and add them to your skewer.

Ingredient Inspiration:

The great thing about this lunch idea is that you can pair it with anything! There is something for everyone (including the fussiest easters!). If you’re struggling to think of ideas take a look at what we recommend…

• Lettuce leaves
• Breadsticks
• Mango
• Strawberries

Follow these three simple steps and you have yourself the perfect packed lunch!

Want some more flavour in your baked beans? Follow this quick and easy recipe for smoky tomato baked beans to add a kick to your breakfast!

Ingredients:

• 400g can chickpeas, rinsed and drained
• 400g can butter beans, rinsed and drained
• 6 whole unpeeled garlic cloves
• 400g baby heirloom tomatoes, large tomatoes chopped
• 125g cherry truss tomatoes
• 2 tsp smoked paprika
• 2 tbs tomato paste
• 1/4 cup (60ml) extra virgin olive oil
• 2 tbs pomegranate molasses
• 100g Greek feta, crumbled
• Sliced baguette & Tabasco, to serve

Method:

1. Preheat the oven to 220°C.
2. Toss the chickpeas, beans, garlic, tomatoes, paprika, tomato paste, 2 tbs oil and 11/2 tbs molasses in a large baking dish.
3. Bake for 30 minutes. Stir, breaking up tomatoes slightly. Cook for a further 10 minutes or until tomatoes release their juices.
4.  Drizzle beans with remaining molasses and oil. Squeeze garlic from skins and serve topped with feta. Enjoy!

It’s BBQ season! As the weather gets warmer, the dedicated family cook (generally Dad) has the ongoing task of impressing family and friends with a jaw-dropping, mouth-watering BBQ. Impress your guests with more than just burgers and sausages this year and try our recipe for smoky pork ribs with the added flavours of corn, beans, and tomato salsa…

Ingredients:

• 2 racks American-style pork spareribs
• ½ cup (125ml) barbecue sauce
• ¼ cup (60ml) oyster sauce
• 1 tsp Worcestershire sauce
• ¼ cup (60g) brown sugar
• 2 tsp smoked paprika
• 2 corn cobs, husks removed
• 500g runner beans or green beans, blanched, refreshed
• 500g cherry tomatoes, halved
• 1 garlic clove, crushed
• 1 tbs apple cider vinegar
• ¼ cup (60ml) extra virgin olive oil
• Juice of 1 lime, plus wedges to serve
• Flat-leaf parsley leaves to serve

Method:

1. Place ribs in a large saucepan of cold, salted water over medium heat. Bring to a simmer and cook for 45 minutes until tender. Drain and cool slightly.
2. Combine sauces, sugar and half the paprika in a bowl. Spread paprika mixture over ribs, keeping ¼ cup for basting.
3. Preheat a barbecue or chargrill pan to a high heat. Add the corn and ribs. Cook, turning and basting the ribs for 10 minutes once until sticky and caramelised. Add beans for the final 2 minutes and cook.
4. Place the beans in a bowl with tomatoes. Combine garlic, vinegar, oil, lime juice and remaining 1 tsp paprika, then season and stir with bean mixture.
5. Cut the corn into pieces. Serve with ribs, bean salad, parsley, and lime wedges. Enjoy!

Do you want to bring the authentic taste of Italy into your home this summer? Rather than buying a tube of tomato passata, why not try making your own and embrace the classic culture of Italy? It’s easier than you may think, just follow the steps below!

Ingredients:

• 5kg ripe red tomatoes, washed and halved
• 500g onions, chopped
• 1 garlic bulb, cloves separated, peeled, bruised
• 1/2 cup (125ml) olive oil
• 1 bunch basil, leaves torn

Method:

1. Preheat the oven to 180°C. Grease 2 baking trays and line with baking paper.
2. Spread tomatoes, onion, and garlic evenly across prepared trays, then season with 1 tbs salt flakes and 1 tsp freshly ground black pepper. Divide oil evenly between trays while tossing to combine. Roast (swapping trays halfway) for 45 minutes. Set aside to cool for 30 minutes, then stir through basil.
3. Pass tomato mixture through a sieve into a bowl, extracting as much juice as possible.
4. Pour the passata into hot jars.
5. Line the base of a large stockpot (it should be deep enough to submerge the jars under water) with a tea towel and add jars.
6. Roughly matching the water temperature to the temperature of the jars, pour in enough water to completely cover the jars. Slowly bring to the boil over medium heat. Boil for 40 minutes ensuring that jars are always submerged.
7. Using a heatproof jug, remove enough water from the pot to allow you to carefully remove jars from water using oven gloves. Set aside at room temperature overnight.
8. The next day, the jar lids should be concave, if lids are not concave, passata should be stored chilled and used within 2 weeks. Sealed jars can be stored in a cool, dark place for up to 1 year.

Bruschetta is one of the most popular dishes worldwide, its refreshing and delicious taste ensures that it is the go-to starter for many foodies and is a great way to cleanse your palette before tucking into a main meal. Below, we have detailed a unique spin on the traditional bruschetta that you can use this summer to make your starters brusch-better!

Ingredients:

• Tomato seeds and skin mixture (recipe below)
• Olive oil, to cover, plus extra to drizzle
• 4 slices sourdough, grilled
• Dried chilli flakes, oregano and thyme, to serve
• Tomato seeds and skin mixture
• 5kg ripe red tomatoes, washed and halved
• 500g onions, chopped
• 1 garlic bulb, cloves separated, peeled, bruised

Method for tomato seeds and skin mixture:

1. To make the tomato seeds and skin mixture, preheat the oven to 180°C, grease 2 baking trays and line with baking paper.
2. Spread tomatoes, onion, and garlic evenly across prepared trays, then season with 1 tbs salt flakes and 1 tsp freshly ground black pepper. Divide oil evenly between trays and toss to combine. Roast (swapping trays halfway) for 45 minutes. Set aside to cool for 30 minutes, then stir in the basil.
3. Pass tomato mixture through a sieve into a bowl. Repeat several times, together with the seeds and skins to remove as much juice as possible. Collect any remaining seeds and skins to make the tomato conserva.

Method for the conseva bruschetta:

1. Preheat the oven to 100°C. Grease a large baking tray and line with baking paper.
2. Spread tomato seeds and skin mixture over the prepared tray and roast for 1 hour 45 minutes.
3. Transfer roasted seeds and skin to a bowl and, using a stick blender, combine until smooth, then tightly pack into a sterilised jar. Cover with a 1cm-deep layer of oil and store, chilled, for up to 1 month.
4. To make bruschetta, spread tomato conserva onto grilled sourdough and drizzle with extra oil. Scatter with chilli flakes, oregano, and thyme to serve. Enjoy!