laura-sheridans 
For 4 people Ingredients: 1 Pont l’Evêque of 360g 4 large leeks 8 slices of smoked bacon 25 g of butter 1/2 litre of milk Nutmeg Salt and freshly ground pepper 25 g of flour Method: Prepare the leeks, wash them and cook them in water or steam for about 15 minutes. Drain them well … Read more
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
