Gourmet Recipes

A simple soft cheesecake which is light, creamy and perfect for summer! If you’re feeling brave, the strawberry flavour is really brought out by steeping the chopped strawberries in some freshly ground black pepper and balsamic vinegar, before adding them to the cheese mixture. Ingredient s 160g Deans Lemon Curd & Oatflake shortbread rounds 50g unsalted Butter, softened 200g melted White Chocolate 250g Mascarpone or full fat soft cheese 200g Fromage Frais 1 tbsp Vanilla Extract 100ml Double Cream 225g Strawberries, hulled and roughly chopped Method Put the shortbread biscuits in a plastic bag and bash with a rolling pin until they resemble breadcrumbs. Mix the biscuit crumbs together with the softened butter and press firmly onto the base and sides of a 20cm springform tin. Refrigerate until needed. Melt the white chocolate in a bowl in the microwave and set aside until needed. Whisk the cream until soft peaks, then beat in the cream cheese and fromage frais until smooth and thic...

(Serves 4) This pudding is so much more than just a crumble. Get picking those Granny Smith's and your guests will be sure to ask you for the recipe. The secret might be in the plums. You can also use our very popular Muesli Fruit & Seeds which has no added sugar. Ingredients 3 Granny Smith apples, peeled, cored and each cut into 8 4 plums, peeled, stoned and each cut into 4 50g/2oz mixed dried fruits (e.g. cranberries, blueberries, cherries) 1 tbsp soft brown muscovado sugar ½ tsp ground cinnamon ½ tsp apple pie spice 1 orange, juice and grated zest only 2 tbsp plain flour 175g/6 oz unsweetened Pertwood Organic Muesli Fruit & Seeds or Pertwood Organic Granola Sultanas & Nuts Vanilla custard, to serve Method 1. Preheat the oven to 180C/350F/Gas 4. 2. Combine all the ingredients except the granola and spoon into a baking dish. 3. Sprinkle with the granola and bake in the oven for 45 minutes until golden and the fruit is bubbling. 4. Serve with vanilla custard. Pertwood ...

This is an inspired combination of fresh stinging nettles and fresh blackcurrant leaves. We harvest our young blackcurrant leaves throughout the growing season and or nettles are hand picked from carefully monitored sites. It’s the sting we need, as it’s the sting which contains all the stuff which is good for you! Many people have tried nettles as a vegetable (cook them like spinach) but the tradition of making ‘beers’ very similar to ginger beer has all but died out. But just taste this- the combination of the tangy mouthwatering currant and subtle body and depth which nettle brings is exceptional. Summer Pudding Serves 6-8 8 large slices thick white bread 55g/2oz caster sugar 650g/1lb 7oz summer fruits; raspberries redcurrants, blackcurrants, cherries, blueberries 3 tablespoons Thorncroft Nettle Cordial 1.1 litre/2 pint bowl Remove the crusts from the bread and cut into slices. Line base and sides of the bowl. Put the fruit and sugar into a saucepan and heat gently until the sugar h...

(one of our winning recipes in our 2006 Fair Trade Recipe Competition, from Jo Bryan, Peterborough) Ingredients: 285gChinese Dried Egg Noodles 1 tbsp Sesame Oil 3 tbsp Peanut oil I-2 Red Hot Chilli Peppers finely sliced 2 Cloves Garlic crushed of finely chopped 2 tbsp Minced fresh Ginger 225g dried mushrooms ( a mix of your Chanterelle, Cep and especially oyster mushrooms. 225g onion chopped 1 celery stalk sliced thinly 1 large organic carrot peeled and sliced into thin batons. 115g fresh organic peas 225g bean sprouts Sauce: 3 tbsp low salt soy sauce 2 tbsp Rice Wine 2 tbsp Rice Vinegar 1 tbsp Sesame Oil 2 tsp Lime juice Instructions: Soak chilli peppers for required time Cook noodles according to package directions, and rinse under cold water. Drain thoroughly then toss with sesame oil. Heat one tablespoon of the peanut oil in a wok or large sauté pan, just until smoking. Add noodles, reduce heat, and brown one side until firm and slightly golden, about four minutes. Turn over, he...

This recipe was made by Dudley the Chef on his television programme on S4C Ingredients: 2 Tregroes Waffles 2 Tablespoons of soft brown sugar 25g of butter 2 Bananas Preparation: Heat a knife in hot water and use to cut the waffles in half to create 2 rounded discs. Melt the sugar and butter together in a frying pan. Cook the bananas in the butter and sugar mixture Add the whiskey and set alight to flambe the mixture. Place one disc in the centre of each plate (toffee side up) and share out the banana mixture evenly. Place the other waffle halves on top of the banana mixture (toffee side down). To serve: Serve with a generous spoonful of the cream, a sprig of fresh mint, and lightly sprinkle icing sugar over the plate. Buy Tregroes Waffles

Ingredients Serves 4 200g blackcurrants 100g Belvoir Organic Blackcurrant Cordial 20g lavender sugar 150g custard sauce 150g Greek yoghurt 100g whipped double cream For the shortbread 110g butter (room temperature) 50g lavender sugar 175g plain flour method Firstly make the shortbread: Cream together the butter and sugar and stir in the flour. Mix to a dough and roll out to approx 1/4” thick. Cut out the shortbread rounds using approx 6 cm fluted cutter and bake in a preheated oven for 160°C for approx 15 mins until pale golden in colour To make the fool: Bring to the boil and simmer for 4 minutes the blackcurrants, Belvoir Organic Blackcurrant Cordial and lavender sugar. Leave the compote to cool. Mix the custard and Greek yoghurt together. Fold in the whipped cream. Add 2 tablespoons of the cooking liqueur from the blackcurrants. To Stack the dessert: Layer the components together starting with a shortbread biscuit followed by a tablespoon of fool and a spoonful of blackcurrant compo...

Serves 4 Ingredients 500g Welsh Beef fillet -thick end ½ tablespoon Halen Môn sea salt 1 tablespoon black peppercorns A little olive oil For the dressing; 1 heaped tablespoon Welsh grain mustard Juice of half a lemon Small handful of fresh mint 2 egg yolks 4-5 tbs olive oil Lemon – to serve Instructions Set the oven at 220°C/Gas 8. Crush the peppercorns roughly with a pestle and mortar and mix them with the salt. Rub the beef with a little olive oil then roll it in the Seasoning, pressing down so that most of the salt and pepper sticks to the meat. Warm 2 tablespoons of olive oil in a roasting tin then put over the heat until the oil starts to Sizzle. Brown the meat quickly on all sides then roast for 10 minutes only. Remove from the oven and leave to cool. To make the dressing, put the mustard, lemon juice, mint leaves and eggs yolks in a blender and whiz for a few seconds. Slowly pour in the oil, stopping when you have a dressing the consistency of double cream. Slice the beef very t...