Welcome To The Recipes Section

Here our Customers and other Friends can kindly share there favourite recipes.


If you have a great recipe that we should know about please share it with us.

Hot or Cold Celeriac Soup

Celeriac Soup


1oz butter,

14oz Celeriac,

4 1/2 oz potatoes,

1 garlic clove crushed,

1 onion,

1 pint vegetable stock (home made is best),

1 tbsp fresh lemon juice,

1/2 pint milk,

salt and pepper.


Melt butter, cook celeriac, potatoes and garlic gently for 5 mins. Add stock and lemon juice, bring to boil and cook until veg's are tender. Cool a little, puree and add milk. Season. Covent Garden Soup book say this can be served cold or hot. Brrrrrr, cold soup in this weather, no thanks!

From Sarah  C.  09/11/12




2 Simple Pak Choi Recipes

Serves 4

1 Tbsp. ground nut oil
4 garlic cloves, finely chopped
350g/12oz  pak choi, washed and sliced in half
A pinch of salt

Method :

1. Heat wok over a high heat and add the groundnut oil. Add the garlic and pak choi and stir-fry for 2-3 minutes until softened and wilted. Season with salt and serve immediately.


Serves 4

200g/7oz pak choi, washed and trimmed
3 Tbsp, oyster sauce
1 Tbsp deep-fried garlic and shallot seasoning (available from Chinese supermarkets)

Method :

1. Place the pak choi on a heatproof plate and put into a bamboo steamer. Place the steamer over a pan of boiling water (making sure the water does not touch the base of the steamer) and steam on a high heat for 2-3 minutes.
2. Drizzle the oyster sauce over the pak choi and let the latent heat from the vegetables warm the sauce. Sprinkle the deep-fried garlic and shallot seasoning over the top, if you like, and serve immediately.

From Roy  16/02/10


Baked Apple Meringues

Baked apple meringues

• Red Organic apples
• Seedless raisins
• Organic Eggs
• Fairtrade white caster sugar

1. Core 4 large Red apples and fill the centres with seedless raisins. Using a knife, score the skin of the apples horizontally all the way around and place on a baking tray.
2. Whisk the whites of 2 eggs until stiff (use an electric whisk if you have one.) Add 1 tablespoon of Fairtrade white caster sugar and continue to whisk until fully blended. Slowly add another 85g sugar, whisking slowly, until you have a stiff meringue mixture.
3. Place the meringue into a piping bag and using a spiral movement pipe onto the apple. Bake in a preheated oven at 160ΊC, fan 140ΊC, gas 3 for 45 minutes and serve for a dessert with a difference.

From Emma W. 05/02/10


Carrot, Lentil and Coriander soup

This is a very tasty yet easy to make recipe that I have adapted from my Gran. The real beauty of it is that you can easily adapt it to suit the amount of veg you have in your cupboard or use other herbs than coriander and it always tastes great. It also gets better after the first day of making (I tend to make it at the weekend and then have it for lunch each day).

800g Organic carrots
3-4 Medium organic onions
4-6 Garlic cloves
3 Tins of tomatoes
250g Red lentils
2 x Bay leaves
1 x Bunch Coriander washed (about a good handful)
2 x Tablespoons of olive oil
Salt and Pepper

Peel then roughly chop the carrots, onions and garlic. Place a large pan on a low/medium heat and add the oil. Add all the chopped vegetables and mix together with a wooden spoon. Cook for 10-15 minutes with the pan lid slightly askew and occasionally stir, until the onions are soft and translucent. Meanwhile, cook the red lentils according to instructions (I flash boil mine for 10 mins and starting to go soft). Add to the vegetable pan the tins of tomatoes, the part cooked lentils and bay leaves. Remove the leaves from the stalks of coriander and set aside. Finely chop the coriander stalks and add to the pan with a can of water from one of the empty tins of tomatoes. Stir the pan, bring to the boil then reduce the heat and simmer for 45 minutes. The carrots and lentils should be lovely and soft now and ready to be liquidised along with the coriander leaves. Blend until thick and smooth and add salt and pepper to taste. Best served with a large chunk of fresh brown bread or rolls. Enjoy!

From Dan Nimmo  01/0210

Thanks very much for this lovely sounding recipe Dan!

Spiced Parsnips

The recipe for spicy parsnip soup reminded me of this method of cooking parsnips.
A delicious change from roast parsnips.

Serves: 4
Preparation time: 5 Minutes
Cooking time: 30-40 Minutes

• 750g small fresh parsnips, peeled
• 50g butter or oil
• 3 tablespoons of brown sugar
• 1 teaspoon of ground cinnamon
• 1 teaspoon of grated lemon zest

1. Preheat the oven to 220°C,  or gasmark 7. Boil the parsnips in water for 10 minutes then drain and add them to the melted butter or oil.
2. Mix together the brown sugar, cinnamon and grated lemon zest.
3. Roll the buttered parsnips in the sugar mixture and bake in the oven for 20 - 30 minutes or until golden brown.

From Erica 31/01/10


Spicy Parsnip Soup

Spicy parsnip soup
This tasty root veg provides a hearty-warming wintry soup.
Serves: 6
Preparation time: 15 Minutes
Cooking time: 50 Minutes

• 2 tablespoons olive oil
• ½ tablespoon gluten free curry paste
• 175g leeks, sliced
• 300g parsnips, thinly sliced
• 175g cooking apples; peeled, cored and chopped roughly
• 2 tablespoons fresh coriander, chopped finely
• 1 litre gluten free vegetable stock
• 100ml milk
• 100ml white wine
• 2 eating apples, peeled, cored and chopped finely (skins on)
• salt and freshly ground black pepper

1. Heat the olive oil in a heavy based saucepan over a moderate heat, stir in the curry paste.
2. Add the leeks, parsnips and cooking apple and cook for 10-15 minutes or until the vegetables are softened.
3. Add the coriander, stock, milk and wine.
4. Bring to the boil and simmer for 30-35 minutes until the parsnips are cooked.
5. Puree with a liquidizer or food processor.
6. Transfer back to the pan, reheat and season to taste.
7. Garnish sprinkled with a little remaining coriander and chopped eating apple.

From John  30/01/10


Pumpkin Soup

Pumpkin soup
This is a traditionally British, autumnal, rich & warming soup.

Serves: 4
Preparation time: 20 Minutes
Cooking time: 20 Minutes

• 675g pumpkin
• 100g butter
• 1 bay leaf
• 150ml milk
• 150ml carton of single cream
• freshly ground black pepper

1. Cut the pumpkin flesh into small cubes.
2. Heat the butter in a pan & toss the cubes in it with the bay leaf & seasoning; cook gently until they are pulpy.
3. Liquidise with the milk.
4. Add the cream, heat through, season to taste & serve with croutons of fried bread

From John  30/01/10


Sweetcorn and Chilly Soup

Serves 6-8


  • 1 small red onion, finely chopped
  • 1 clove garlic, thinly sliced
  • 2 celery sticks, chopped
  • ½ yellow bell pepper
  • ½ medium red chilli
  • 2 cans sweetcorn
  • 1-2 pints vegetable stock
  • 100 ml of cream

Method: How to make sweetcorn and chilli soup

1. Sweat all the vegetables in a knob of butter and splash of oil until the onions are translucent.

2. Add the sweet corn and vegetable stock and bring to a boil.

3. Puree soup in a blender.

4. Sieve soup to remove bits of corn skin, add cream and serve.

From Elizabeth  29/01/10


Immune Boosting Elixir

I have recently seen a recipe for an ‘Immune Boosting Elixir’.
You grate 1 teaspoon of fresh organic ginger, pour on half a cup of hot water, stir in the juice of half an organic lemon and 1 teaspoon of organic honey. Yum yum. Sounds a treat even if your immune system doesn’t need a boost.      -  From Mary Mitchell 29/01/10

Thank you very much for this Mary, sounds great and I think we can all do with a boost.


Tiger Prawn Curry


  • 4 tbsp sunflower oil
  • 1 tsp black mustard seeds
  • 500g vine-ripened tomatoes, skinned, deseeded and chopped
  • 500g raw tiger prawns, peeled
  • 100ml coconut cream
  • 4 tbsp chopped fresh coriander
  • For the curry paste
  • 1 medium onion, chopped
  • 3 garlic cloves, crushed
  • 2 green chillies, deseeded and chopped
  • 2.5cm fresh ginger, chopped
  • 4 tsp paprika
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • 1/2 tsp cayenne pepper
  • 1/2 tsp turmeric powder
  • 1/2 tsp salt
  • 2 tsp lemon juice

Method: How to make tiger prawn curry

1. Make the curry paste. Put the ingredients into a food processor with 1 tablespoon of water and blend until smooth. Transfer to a bowl and set aside.

2. Heat the oil in a frying pan over a medium heat, add the mustard seeds and cover the pan with a lid. As soon as they begin to pop, uncover and add the prepared curry paste. Fry for 4-5 minutes until it seems to be splitting from the oil, then add 250ml hot water and simmer for a further 3 minutes.

3. Stir in the tomatoes and cook for 5 minutes, stirring, until they have broken down in the sauce. Add the prawns and coconut cream and simmer gently for 3-4 minutes, until

the prawns are just firm and pink. Season to taste. Stir in the coriander and serve immediately with naan bread or pooris.

From Roy  29/01/10

Lamb Curry with Basmati Rice

2 tbsp vegetable oil
900g/2lb lamb fillet, cut into 3cm/1in cubes
2 onions, roughly chopped
3 garlic cloves, peeled and crushed
2 green chillies, finely chopped
1 tbsp grated fresh ginger
1 tbsp ground turmeric
1½ tbsp garam masala
1½ tbsp ground cumin
1 tbsp chilli powder
1 tbsp plain flour
6 large tomatoes, roughly chopped
400ml/14fl oz coconut milk
600ml/1 pint chicken stock
250g/9oz baby spinach leaves
1 pomegranate, seeded
200g/7oz plain yoghurt
salt and freshly ground black pepper
steamed basmati rice, to serve


1. Heat a large saucepan and add one tablespoon of the vegetable oil and then the lamb. Cook over a high heat for 3-4 minutes, or until the lamb is golden-brown all over, then remove and set aside.
2. Reduce the heat and add the remaining tablespoon of vegetable oil. Add the onions, garlic, chillies and ginger and fry for 2-3 minutes, until golden and softened.
3. Add all the turmeric, garam masala, cumin and chilli powder and fry, stirring well, for one minute.
4. Add the flour and cook for a further minute.
5. Add the tomatoes and coconut milk and heat to bring to a simmer.
6. Add the lamb and enough chicken stock to just cover the lamb. Stir well, scraping the bottom of the pan to deglaze and release any residue at the bottom of the pan.
7. Heat the mixture until simmering, then cover and cook on a low heat for about one hour, or until the lamb is tender and cooked through.
8. Skim off any excess fat from the surface of the sauce, then add the spinach and pomegranate. Cook for 1-2 minutes, until the spinach has wilted.
9. Add the yoghurt, season, to taste, with salt and freshly ground black pepper and stir well.
10. Serve onto warmed plates with steamed basmati rice alongside.

From Roy 29/01/10