Recipe for January

Sent in by Anne Kinsman Warm courgette and lime salad Ingredients: 1 tbsp olive oil Zest and juice of 1 lime 1 garlic clove, finely chopped 2 tbsps roughly chopped fresh coriander leaves, plus extra for serving 2 courgettes, about 325g (11oz) in total, cut into thin diagonal slices Salt and pepper Method: 1. Put …

Recipe for December

Sent in by Anne Kinsman Feta Salad Ingredients: 4 tomatoes cut into wedges Half a cucumber cut into bite size cubes 1 red pepper cored, de-seeded and cut into rings or thinly sliced 1 red onion, thinly sliced 200g (7oz) feta cheese, cubed 100g (3oz) pitted black olives 4 tbsp olive oil 2 tbsp white …

Recipe for November

Sent in by Anne Kinsman Mushroom and Broccoli Pie  Ingredients: 350g (11 oz) broccoli florets 3 tablespoons olive oil 350g (11 oz) mushrooms trimmed and thickly sliced 150g (5oz) gorgonzola cheese 3 tbsp mascarpone cheese 4 tbsp crème fraiche 2 tbsp chopped chives 1 large sheet ready rolled puff pastry (thawed if frozen) 1 egg …

Recipe for October

Sent in by Anne Kinsman Baked haddock with fennel and tomatoes Ingredients: 4 Haddock (or other white fish, such as cod or whiting, responsibly sourced) 175 – 250g each 4 tbsp lemon juice 4 tbsp olive oil 1 tbsp balsamic vinegar 1 tbsp clear honey 4 garlic cloves finely chopped 2 red onions quartered 2 …

Recipe for September

Cheese and Spinach tart Ingredients: 50g (2oz) butter 1 small onion finely chopped 1 garlic clove crushed 2 teaspoons fresh thyme chopped 250g frozen leaf spinach (thawed) 175ml (6 fl oz) single cream 2 eggs beaten 25g (1oz) parmesan cheese 20 cm (8 inch) frozen pastry tart case (cook from frozen) Salt and black pepper …

Recipe for August

Buttered Cauliflower Crumble Ingredients: 1 large cauliflower 25g (1oz) butter 50g (2oz) fresh breadcrumbs 2 table spoons olive oil 3 tablespoons capers 3 cocktail gherkins finely chopped 3 tablespoons chopped dill or tarragon 100ml (3 ½ oz) crème fraiche 4 tablespoons grated parmesan cheese Salt and pepper Method: 1. Cut the cauliflower into large florets …

Recipe for July

Contributed by Anne Kinsman Spinach and Green Bean Risotto Ingredients: 1 litre (1 ¾ pints) vegetable stock 1 tablespoon olive oil 125g (4 oz) butter 1 garlic clove crushed 1 onion finely chopped 300g (10 oz) Arborio rice 125g (4 oz) green beans, trimmed and cut into short lengths 125g (4 oz) shelled peas 125g …

Recipe for June

Pea and Potato Frittata  Contributed by Anne Kinsman Ingredients: 3 Table spoons olive oil 1 Red onion sliced 567g new potatoes, cooked and cut into thick slices 200g frozen peas 6 large eggs 75g cheddar cheese (or reduced fat cheese) 1 half tea spoon white wine vinegar 1 round lettuce, leaves separated and torn into …

Pumpkin Cake Recipe

Soft Vegan Pumpkin Cake with Pumpkin Spice Buttercream Frosting YIELD: ONE 9X9-INCH PAN, 9 TO 12 GENEROUS PIECES TOTAL TIME:1 HOUR, FOR COOLING TIME PREP TIME:10 MINUTES COOK TIME:ABOUT 27 MINUTES INGREDIENTS: Cake 3/4 cup pumpkin puree 3/4 cup granulated sugar 1/4 cup light brown sugar 1/3 cup coconut oil, in melted state (vegetable or …

Wild garlic pesto with goats cheese and hazelnuts

With all the wild garlic still growing on Arran at the moment it is the perfect time to make this recipe, a creation from Mark Williams at Galloway Wild Foods http://www.gallowaywildfoods.com I’m sure many people already make pesto with it and the internet is awash with recipes, and really doesn’t need yet another. But I …