Whisky & Orange Marmalade


  • 6 oranges, thinly sliced, seedless and ends trimmed (use a food processor)
  • juice of one lemon
  • 700 g granulated white sugar
  • 45 ml whisky



  1. Sterilise jars with a total capacity of 750 ml
  2. Squeeze all the juice out of the orange slices. You should get at least 500 ml. Combine orange juice with lemon juice and set aside.
  3. Place the squeezed  orange slices in a medium, heavy based saucepan, cover with water, bring to the boil and boil for 30 minutes. Drain and leave the slices until cool enough to handle.
  4. Finely chop the slices with a large knife. Remove the pips and return the chopped oranges to the saucepan. Add sugar and reserved juice. Bring to the boil, then reduce to a very low simmer for 3-3 1/2 hours.
  5. Stir it every now and again. The marmalade is ready when it reaches 104 C on a sugar thermometer and it turns a darker caramel colour.
  6. Stir in the whisky and leave the marmalade to cool before transferring to the sterilised jars.
  7. Enjoy served on hot, buttered toast.

Panettone with Mascarpone and Brandy Cream

The following recipe is the best way to enjoy Panettone, a quick and easy dessert that will impress your dinner guests!


  • 1 Panettone
  • 2 free range egg yolks
  • 2tbsp caster sugar
  • 200g Mascarpone cheese
  • 60ml Brandy
  • 100ml whipped cream
  • 20g dark chocolate, grated
  • mixed berries to garnish



  1. Using an electric mixer, beat the egg yolks and sugar until thick and creamy.
  2. Add mascarpone and Brandy and mix until combined.
  3. Whip the cream and fold into the Mascarpone mixture.
  4. Slice your Panettone. Warm up the slices in the oven or microwave (but not too much or they will dry up).
  5. Place a slice in each plate, spoon some Mascarpone Brandy cream on it, dust with dark chocolate and garnish with fresh berries.

Maple - Glazed Roasted Turkey Breast

Turkey: a versatile Christmas classic! Try this recipe, super easy to make and delicious!


  • 1 (7lb) whole fresh turkey breast
  • 1/2 apple chopped into two pieces
  • 1/2 lemon
  • 1/2 onion
  • 1 stalk celery halved
  • 1 spring fresh rosemary
  • 1 spring fresh thyme
  • salt
  • 115g butter
  • 1/2 cup Maple Syrup
  • 1 cup water


  1. Preheat oven to 180 C.
  2. Rinse the turkey breast and pat dry.
  3. Stuff turkey cavity with apple, lemon, onion, celery, rosemary and thyme.
  4. Sprinkle salt in the cavity.
  5. Place turkey in a roasting pan lined with foil.
  6. In a saucepan, melt butter with maple syrup over low heat.
  7. Pour the glaze over turkey to coat.
  8. Add 1 cup water to bottom of pan.
  9. Roast turkey breast for 2 - 2 1/2 hours (20 minutes per pound at 180 C).
  10. Baste with pan juice every 30 minutes.
  11. Remove from the oven, tent the turkey with foil and allow it to rest for 20 minutes before carving.

Parmesan roasted cauliflowers

Cauliflower can be enjoyed in different ways, add some cheese for a tasty twist!


  • 1 large cauliflower in florets
  • 1 tablespoon olive oil
  • 100 g breadcrumb
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 50 g grated Parmesan cheese



  1. Preheat oven to 220 C.
  2. In a clean plastic bag add cauliflower florets and olive oil and shake it until fully combined.
  3. Add garlic powder, salt, breadcrumbs and parmesan cheese.
  4. Mix until fully coated.
  5. Spread the cauliflower on a lined baking tray.
  6. Bake for 20 minutes, stir the cauliflower and bake for an additional 10 minutes.
  7. Serve immediately.

This recipe is a perfect side to your roast dinner. Serves 4.

Grilled corn and quinoa salad

Colourful and fresh, this salad will bring summer on your table!


  • 250 g quinoa
  • 1 small ripe mango
  • 1 ripe avocado
  • 300 g ripe mixed-colour tomatoes
  • 2 limes
  • olive oil
  • 2 corn on the cob
  • 2 cloves of garlic
  • 4 rashers of smoked streaky bacon
  • 1 fresh red chilli
  • 20 g feta cheese
  • 1/2 a bunch fresh coriander or mint



  1. Cook the quinoa and drain.
  2. Peel and destone mango and avocado and roughly chop the flesh along with the tomatoes.
  3. In a bowl, toss them with lime zest and juice, 2 tablespoons olive oil and salt and pepper.
  4. Leave to macerate while grilling the corn, then carefully slice off the kernels.
  5. In a small frying pan on medium heat cook until golden garlic, finely sliced bacon and chilli with 1 tablespoon olive oil.
  6. Tip into the bowl of veg, add the quinoa and corn and toss it together. Season to taste.
  7. Crumble over the feta, pick over the herb leaves and serve.


This late-summer recipe is delicious and easy to make. It serves 4 and it's a great gluten free dish to enjoy as a side to your grilled meat or as a main course.

Pasta alla puttanesca

Spaghetti alla puttanesca is an Italian pasta dish invented in Naples in the mid 20th century. Deliciously aromatic and quick to make, this dish is on the table in just 20 minutes!


  • 3 cloves of garlic
  • 1 small handful of black olives
  • 2 handfuls of ripe cherry tomatoes
  • 2 fresh red chillies
  • 1/2 bunch of fresh basil
  • 400 g spaghetti
  • olive oil
  • 3 anchovies fillets



  1. Bring a large pan of salted water to the boil. Meanwhile peel and finely slice the garlic and halve the cherry tomatoes. Slice the chillies and pick the basil leaves.
  2. Add the spaghetti to the pan of boiling water and cook according to the packet instructions.
  3. Place a large frying pan over a medium-high heat, drizzle in a good lug of olive oil, add the garlic and chillies, then tear in the anchovies and olives and stir for two minutes or until the garlic turn golden and the anchovies melt.
  4. Add the cherry tomatoes, a good splash of pasta water and cover with a lid. Cook for 3 to 4 minutes, until the tomatoes start to cook down.
  5. Drain the pasta reserving a cupful of cooking water. Add the basil to the sauce along with the pasta and a splash of water to loosen.
  6. Serve immediately.

This pasta recipes is perfect in Summer but you will enjoy it all year round. Serves 4-6.

Pan roasted brussels sprouts with bacon

Brussels Sprouts: you either love them or hate them! This recipe gives Brussels sprouts an interesting twist that will make them appealing to everyone!


  • 4 strips thick-cut bacon
  • 2 tablespoons butter
  • 1 pound Brussels Sprouts, halved
  • 1/2 large onion, chopped
  • Salt and freshly ground black pepper


  1. Cook bacon in a large skillet over medium-high heat until crispy.
  2. Remove to a paper towel lined plate and roughly chop it.
  3. In the same pan with bacon fat, melt the butter over high heat.
  4. Add onions and lightly boiled Brussels Sprouts and cook, until sprouts are golden brown.
  5. Season with salt and pepper to taste and toss bacon back into pan.
  6. Serve immediately.

This recipe is the perfect side to your roast dinner. Serves 4.

Old-fashioned Pumpkin Pie


Who says that it has to be Halloween to enjoy a delicious pumpkin pie?


  • 425 g pumpkin puree
  • 1 can (400 g) sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 (9 inch) pie crust



  1. Preheat oven to 220 C.
  2. In a large bowl, whisk together pumpkin, condensed milk, eggs, spices and salt, until smooth.
  3. Pour into crust and bake 15 minutes.
  4. Reduce oven temperature to 180 C and continue baking for 35-40 minutes or until knife inserted 1 inch from crust comes out clean. Cool.
  5. Garnish as desired and enjoy with whipped cream.


Courgette Loaf

Even the pickiest kid will enjoy a slice of this delicious cake in his packed lunch...Can it count as one of their five a days?? We guess so!!


  • 1 1/2 cups grated courgettes
  • 1 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/2 cup unsweetened applesauce
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon



  1. Preheat oven to 180 degrees celsius.
  2. Grease a loaf pan.
  3. In a large bowl add courgettes, sugar, brown sugar, applesauce, oil, eggs and vanilla. Mix until well combined.
  4. Add flour, baking powder, baking soda, salt and cinnamon. Try not to over mix.
  5. Pour the mix in the loaf pan and bake for 50-55 minutes.
  6. Cool in the pan for 10 minutes then move to a wire rack to cool completely.
  7. Store covered in the fridge.

Courgette fries

This delicious recipe is quick and easy to make and it s ideal as a side dish.


  • 100 g flour
  • 150 g chilled beer
  • a pinch of salt
  • 2 medium courgettes
  • rapeseed oil (enough cooking oil to fill a medium saucepan with about 1 inch oil)


  1. Make the batter: mix flour and salt. Add chilled beer and mix with a fork. Chill in the fridge for 15 minutes (batter can be kept in the fridge for up to 2 days).
  2. Wash, top and tail courgettes, then cut into 4 big pieces. Cut each piece in half then lay flat and slice into fry shapes.
  3. Heat up the oil until it sizzles when you add a courgette end. Dip the fries in the batter a few at a time, let any excess batter drip off, then place into the hot oil carefully.
  4. Let cook for 5 minutes, turning once after about 2 minutes. Remove with a slotted spoon onto kitchen paper to drain.
  5. Season and serve immediately.