Pancakes aren’t just for Shrove Tuesday; they are a special treat that we believe should be enjoyed all year round. They make a tasty Christmas day brunch to prepare you for the big day. This versatile dish can also be made as a quick lunch or supper, if you wish to serve it with chips and salad.
Ingredients
Method
- Heat 1 tbsp oil in a small saucepan over a medium heat. Add the onions and fry for 15-20 mins, stirring occasionally until completely soft and golden.
- Tip the flour into a large jug. Make a well in the middle and gradually whisk in the egg and milk until you have a smooth batter.
- When the onions are almost cooked, heat a medium non-stick frying pan over a medium heat and wipe with oiled kitchen paper. Pour approximately 3 tbsp batter into the pan, tilting it to coat the pan evenly. Cook for 1 min, flip and cook for a further 30 secs until golden. Sprinkle the softened onion, ham, Cheddar, and parsley (saving a little parsley to garnish) over one side of the crepe and fold over the pancake. Cook for 1 min to melt the cheese. Repeat until you’ve used all the ingredients and have 4 crepes in total. Sprinkle with the extra parsley.
Everyone loves tacos; they are most definitely a firm favourite of mine! This recipe makes them much healthier by using lots of grated hidden vegetables and organic beef mince. Carrots are an excellent super food to add to your meals. They are rich in beta carotene that the body converts to vitamin A; this helps to support immune function. Courgettes also contain 40% of your recommended daily intake of vitamin A… so it is time to eat up!
Ingredients:
- 340g of organic beef mince from Helen Browning’s
- 1 small courgette (shredded)
- 8 soft or hard taco shells
- 2 medium carrots (shredded)
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1 tablespoon chili powder
- 1/2 teaspoon onion powder
- 60ml water
- 1/2 teaspoon sea salt
- 1/8 teaspoon cayenne pepper
- your favourite taco fixings such as onions, tomatoes, lettuce, olives, cabbage, beans, cheese, avocado
Method
- Brown the beef in a pan over medium heat.
- While the meat is cooking mix the taco seasonings together in a small bowl.
- Once the beef is cooked through, drain off fat and return to stove and reduce heat to low.
- Stir in the taco seasonings and the shredded vegetables.
- Add the water and let simmer for 8 to 10 minutes until most of the water has been absorbed.
- Fill taco shells with meat and top with your favourite fixings.
Make a change to your usual cheesy pasta dish with some hearty gnocchi and spicy chorizo; it is mouth-wateringly good! This recipe makes an excellent family meal, and is unbelievably tasty. Try it out for yourself.
Ingredients:
- 1 tbsp olive oil
- 1 onion (finely chopped)
- 2 garlic cloves (crushed)
- 120g organic cooking chorizo from Helen Browning’s (diced)
- 2 x 400g cans chopped tomatoes
- 1 tsp caster sugar
- 600g fresh gnocchi
- 125g mozzarella ball (cut into chunks)
- small bunch of basil (torn)
- green salad (to serve)
Method
- Heat the oil in a medium pan over a medium heat. Fry the onion and garlic for 8-10 mins until soft. Add the chorizo and fry for 5 mins more. Tip in the tomatoes and sugar, and season. Bring to a simmer, then add the gnocchi and cook for 8 mins, stirring often, until soft. Heat the grill to high.
- Stir ¾ of the mozzarella and most of the basil through the gnocchi. Divide the mixture between six ovenproof ramekins or put in one baking dish. Top with the remaining mozzarella, then grill for 3 mins, or until the cheese is melted and golden. Season, scatter over the remaining basil and serve with green salad.
“My darkly decadent red cabbage is truly delicious with bold flavours that people are going to go nuts for. This sweet and sour combination is all about maximum impact with minimal effort. An absolute gem of a dish to bring colour to your table.” Jamie Oliver – find original recipe here.
Try this recipe with organic Chorizo – on offer now!
Ingredients
Method
- Roughly dice the chorizo and place into a large casserole pan on a medium heat. Cook for a few minutes, or until the chorizo has released its oils, then add the fennel seeds. Peel and finely slice the red onion, add to the pan, and cook for a few minutes, or until softened and smelling amazing.
- Chop away any tatty outer leaves from the red cabbage, trim the base, then cut into wedges and roughly slice. Add to the pan with a swig of red wine vinegar, and a pinch of sea salt and black pepper. Cook with the lid ajar on a low heat for 10 minutes, stirring frequently. Add the tinned pears, with some of the juice, and continue cooking for a further 10 minutes, or until the cabbage is tender.
Try a taste of España with this delicious recipe; it will help bring back fond memories of a summer holiday in Spain, even on a cold Winter’s night. It makes an appetizing combination of hake and spicy chorizo that is perfect for dinner guests. Mmm delicious!
Ingredients
- 50ml/2fl oz olive oil
- 2 onions (sliced thinly)
- 6 garlic cloves, sliced
- 2 tsp paprika
- 70g/3oz organic cooking chorizo from Helen Browning’s (cut into cubes)
- 100g/4oz padron peppers or other tiny green peppers, sliced (or 1 large pepper, diced)
- 900g/2lb floury potatoes (scraped and halved lengthways)
- 85ml/3fl oz dry white wine
- 300ml/10fl oz water
- 8 x 100g/4oz or 4 x 225g/8oz hake steaks
- salt and freshly ground black pepper
Method
- Heat the olive oil in a terracotta cazuela or a shallow flameproof casserole
- Add the onions and garlic and cook gently until soft.
- Add the paprika and fry for 2-3 minutes, then add the chorizo sausage and green peppers and fry for another 3-4 minutes.
- Stir in the potatoes, then pour in the wine and water, season with some salt and pepper and simmer for about 10 minutes, until the potatoes are just tender, and the liquid has reduced a little.
- Season the hake steaks well on both sides. Put them on top of the potatoes, cover, and simmer for 8-10 minutes, until the hake is cooked through.
Add some extra oomph to your cheeseboard and wow your guests with these unusually delicious biscuits. This recipe combines spicy chorizo with extra special manchego cheese for a moreish finish. Add them to your cheeseboard or make an edible gift for friends and family.
Ingredients:
Method:
- Put the flour, paprika and fennel seeds in a food processor and blitz with the butter until it resembles fine breadcrumbs. Add the manchego and chopped chorizo and blitz again until a dough forms. Roll into a 4cm log and wrap in baking parchment. Chill in the freezer for 30-40 mins until firm.
- Heat the oven to 180C/160C fan/gas 4. Unwrap the dough and slice into 5mm-thick biscuits. Lay on a lined baking sheet well-spaced apart (they will spread in the oven). Bake for 15-20 mins until golden. Leave to cool. Will keep in an airtight container for three days.
