• 200g Giant couscous
• 4 Tbsp olive oil
• 6 Parsnips
• 3 Red onions, thinly sliced
• 25g Golden sultanas
• 25g Parsley, finely chopped
• 50g Feta, crumbled
• 20g Pomegranate seeds, to garnish
• Pomegranate molasses, to garnish
• Maldon Salt
• Cracked black pepper

Parsnips are healthy and good for the body, providing plenty of vitamins, minerals and healthy fibre. They are also low in fat
and are packed full of flavour. As a root vegetable they serve themselves well when roasted and this delicious salad is a great
way of adding them into your diet.
1. Begin my preheating the oven to 180C. Prepare the parsnips by simply cutting the larger ones in half lengthways but
keeping any small one’s whole. Place them into a roasting tray and drizzle with 2 tbsp olive oil, some Maldon salt and
cracked black pepper. Toss them so they are well coated and then place in the preheated oven for 30 minutes, turning
halfway through. They should be golden brown and crispy on the edges.
2. While the parsnips are cooking, prepare the couscous. In a saucepan, cook the couscous according to the packet
instructions. Once cooked, drain and remove from the heat. Add the remaining 2 tbsp olive oil, plenty of Maldon salt and
cracked black pepper. Allow the couscous to cool.
3. Once the couscous has cooled and the parsnips are out of the oven (and also cooled). Stir the finely sliced red onion,
chopped parsley, sultanas and crumbled feta into the couscous. Check the season and adjust if needed.
4. Pile the couscous onto a serving platter and top with the roasted parsnips. Garnish with the pomegranate seeds, a little
extra parsley and a drizzle of pomegranate molasses.



• 1 Red radicchio
• 1 Eating apple, sliced into matchsticks
• 50g Wild rocket
• 25g Pecorino, shaved
• 20g Pine nuts, toasted
• 10g Dill
• Half lemon juiced
• 1 Tbsp olive oil
• 1 Tbsp Walnut oil
• 1 Tbsp cider vinegar
• Maldon Salt
• Cracked black pepper

This recipe shows you how to prepare radicchio for salad and combines apple, rocket, pecorino and pine nuts along with a
beautiful dressing.
1. Start by preparing the dressing for the salad. In small bowl or jug, combine the lemon juice, olive oil, walnut oil and cider
vinegar. Whisk together and then season with Maldon salt and cracked black pepper. Set aside.
2. To prepare the radicchio, carefully pluck the leaves off working your way into the centre core. Once you reach the inside
white core, discard this as it can be bitter and tough.
3. Arrange the radicchio leaves on a large serving platter and toss with the apple matchsticks, wild rocket and dill.
4. Drizzle the dressing over the leaves and apple before topping with the pecorino shavings and toasted pine nuts, plus a
final garnish of dill fronds.



• 2 Tbsp olive oil
• 3 Spring onions
• 1 Garlic clove, crushed
• 1 Tsp cumin seeds
• 1 Tsp ground coriander
• 100g Cavalo nero, shredded
• 100g Baby spinach
• Half lemon, zested and juiced
• 40g Frozen peas
• 4 Eggs
• 25g Fresh coriander, roughly chopped
• 15g Dill, fronds picked (plus extra for garnish)
• A small handful fresh mint, leaves picked
• 20g Feta cheese
• Pinch of Chilli flakes
• Maldon Salt

This recipe is packed full of hearty green vegetables and baked eggs. It is full of flavour from the spices, feta, herbs and
lemon and makes a great brunch or lunch dish.
1. Take a large frying pan – a cast iron pan works well for this, as it needs to be oven proof also – and place on a
medium heat. Heat 1 tbsp of olive oil, and when hot, add the sliced spring onions and fry gently until softened.
2. Once softened add the crushed garlic, cumin seeds and ground coriander and continue to fry for another 2 minutes
until starting to smell fragrant.
3. Next add the cavolo nero, spinach and lemon juice and zest. Cook this down gently, stirring often for 5 minutes until
the cavolo nero and spinach has softened and wilted. Once they are cooked down, add the frozen peas, chopped
coriander and dill fronds and cook for another 2 minutes.
4. Now you want to create 4 shallow wells in the vegetable mixture and carefully crack the eggs into each hole. Turn
the heat down and gently cowant the whites to be just set but the yolks to still be runny, so it is worth keeping an
eye on them.
5. Remove the pan from the oven as soon as the eggs are cooked. Top the dish with the feta cheese crumbled over the
top, the picked mint leaves and some extra dill fronds. Finally finish with a drizzle of olive oil, some Maldon salt and
cracked black pepper. Serve the eggs immediately to the table for everyone to serve themselves alongside some
toasted sourdough



• Half butternut squash, spiralized
• 1 Green courgette, thinly sliced
• 1 Yellow courgette, thinly sliced
• 15g Fresh mint, leaves picked
• Half red chilli, deseeded and finely diced
• 2 Tbsp olive oil
• 100g Burrata
• Maldon Salt
• Cracked black pepper

This recipe shows you how easy it is to make butternut squash spaghetti by spiralizing the squash, which makes a great
and healthy alternative to pasta. You can make different sauces for your squash spaghetti; however, this is a lighter
alternative which uses burrata, courgette, mint and lemon.
1. Begin my peeling and deseeding the butternut squash. Then cut into sections and using a spiralizer, create long
ribbons which look like spaghetti. Place a large frying pan on the heat and drizzle with 1 tbsp olive oil. When the pan
is hot, add the butternut squash spaghetti and sauté for 5 – 7 minutes until softened and golden. Remove from the
2. While the butternut squash is cooking, place a second small frying pan onto the heat and drizzle in 1 tbsp olive oil.
When the oil is hot, add the slices of courgette and fry for a few minutes on each side so they are golden and toasty
– you made need to do this in batches. Remove them from the heat.
3. Now you can plate up – pile a golden heap of butternut squash spaghetti onto two plates. Top with some burrata,
fried courgette slices, diced chilli, fresh mint leaves and some lemon zest. Finish each plate with a final pinch of
Maldon salt, some cracked black pepper and a drizzle of olive oil.



• 5 Blood oranges
• 250g Golden caster sugar
• 150g Plain flour
• 80g Semolina
• 2 Tsp baking powder
• Pinch of Maldon Salt
• 1 Orange, zested and juiced
• 1 Tsp vanilla extract
• 3 Large eggs
• 250ml Extra virgin olive oil, plus extra for greasing
• Creme fraiche, to serve

The Blood Orange Olive Oil cake combines beautiful seasonal Blood Oranges and the use of Olive oil makes it wonderfully
moist and flavoursome without being too sweet. It is topped with Blood Orange slices for a real showstopper dessert.
1. Grease a 20cm round cake tin with olive oil and line the base with parchment paper. Preheat the oven to 190C.
2. Take the blood oranges and carefully cut into thin rounds (as thin as you can go!). Start by sprinkling 30g of the golden
caster sugar on the bottom of the cake tin, over the paper. Then arrange the slices on top of the in a nice circular
pattern. Use the end pieces of the blood oranges to squeeze over any remaining juice and then set aside while you make
the cake batter.
3. In a large mixing bowl mix together the plain flour, semolina, baking powder and Maldon salt. Adding salt to your baking
helps balance and enhance flavours, it balances sweetness and acidity.
4. Next in a smaller bowl mix together the orange juice and zest, vanilla extract and olive oil.
5. Place the eggs and sugar into a stand mixer – or you can use an electric whisk – and beat them together until they are
pale and fluffy. Next add the dry ingredients, followed by the wet ingredients and beat until smooth.
6. Pour the cake batter into the tin on top of the orange slices and smooth over the top. Place the cake tin into the
preheated oven and bake for 30 – 40 minutes until golden brown on top and cooked through.
7. Remove from the oven and allow to cool for 10 minutes. Then carefully remove from the cake tin before turning it
upside down onto a plate and peeling off the baking paper. Allow the cake to then cool completely before slicing and
serving with crème fraiche.

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