laura-sheridans

If your broad beans and peas are small and fresh enough you can make this salad without even cooking them. Just pod and peel them, splitting the broad beans in two with a thumbnail. Or mix raw and slightly blanched beans and peas for a variety of texture. It’s a celebration of bounty in the … Read more

Fried, roasted or gilled, halloumi is one of the best comfort food snacks imaginable. I never buy halloumi for a specific occasion – because of its long shelf life, I leave it the fridge and forget about it. Then one day or evening it comes to the rescue as a late-night supper, a vegetarian option … Read more

Delice de Bourgone Mushroom Toasts  6 tablespoons olive oil  455g mixed fresh wild mushrooms (such as hen-of-the-woods, oyster, and chanterelle), cut into 1-inch pieces, divided  9 thyme sprigs, divided  6 large garlic cloves, crushed, divided  1 teaspoon salt, divided  1 teaspoon black pepper, divided  5 tablespoons unsalted butter, softened, divided  3 tablespoons finely chopped fresh … Read more

Ingredients for 2: 1 pack of Sheridans Sliced Raclette OR large wedge cut down into slices 1 pack of Golfera Proscuitto cotto  200g fallot cornichons  300g boiled potatoes  50g Dijon or whole grain mustard  Method: Boil potatoes and set aside.  Fire up the raclette machine or preheat your grill in the oven. Arrange the boiled … Read more

This is one of the tastiest and fastest cheese dinners. It is also a dish where you have a good chance of finding all the ingredients under one roof in a good deli.  SERVES 4  Ingredients: 1 onion, finely chopped  20g butter  100g pancetta, sliced  50ml white wine  150ml cream  100g creamy Gorgonzola  100g spinach, … Read more

½ bite size, chunky cut baguette  2 handfuls of black berries  500g mixed Salad greens  150g Mini Goat Log P. Jacquin 100g Roasted hazelnuts (crushed)  Honey vinaigrette  Salt and Pepper   To make vinaigrette:  50g Honey  128g Balsamic vinegar  64g Olive oil  50g Dijon mustard  1 minced shallot  Salt and pepper to taste  Place baguette chunks … Read more

Ingredients: 1 pack Golfera Bresola  1 block Booker’s cheddar  150g Pine nuts  400g Fresh rocket  Azouro Extra Virgin Olive oil  ½ Lemon juice  Salt and pepper  Method:  Preheat oven to 180C fan and toast pine nuts until lightly brown and aromatic. Be careful not to burn! They can go very quickly.  Lightly toss your rocket … Read more

A Durrus Family Recipe serves 4  Ingredients: 2 minutes preparation, 15 minutes cooking  INGREDIENTS  12 asparagus spears, washed and dried  3 tablespoons olive oil  Sea salt and freshly ground pepper  1 Reblochon, sliced  Method: Pre-heat the oven to 180c.  Lay the asparagus in one layer on a baking sheet, lined with foil if you like.  … Read more

12 x 17 inch deep baking pan/dish Ingredients:  Cooking Spray (or butter) 25g of olive oil For bread dough: 55g olive oil 460g water, warm (30-38oC) 12g fine salt (if using sea salt flakes, blitz a little to break down) 560g Strong/Bread Flour 15g instant yeast Seasoning mix, .5 tsp  dried oregano, .5 tsp crushed … Read more

Ingredients For the pastry Puff pastry (2 sheets) 1 egg whisked for egg wash flour for dusting For the filling 500 grams frozen spinach, defrosted 2 cloves of garlic minced fine or grated 1 tub of St Tola Divine or cheese of choice Zest of one lemon Salt and pepper 1 egg, beaten for egg … Read more

Ingredients: 2 boneless, skinless chicken breasts. You can leave them whole or butterfly 2 large eggs, beaten 250g of breadcrumbs 100g flour Salt & Pepper to taste 1 tbsp olive oil  Scamorza Bianca 230g, sliced or grated Rustichella dAbruzzo Linguine 500g Prunotto Organic Tomato with Basil Sauce x2  Fresh basil (optional) Parmigiano Reggiano grated to taste (optional) … Read more