Cherry BBQ Sauce, Apricot BBQ Sauce, Raspberry BBQ Sauce

Try making this Cherry BBQ Sauce, it tastes phenomenal on ribs and chicken!


  • 1 medium onion, chopped
  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • 2 cups fresh or frozen dark sweet cherries, pitted and coarsely chopped
  • 1 cup tomato ketchup
  • 2/3 cup brown sugar
  • 1/4 cup cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons ground mustard
  • 1/2 teaspoon pepper


  1. In a large saucepan, saute onion in butter until tender.
  2. Add garlic; cook 1 minute longer. Stir in the remaining ingredients.
  3. Cook, uncovered, over medium-low heat for 20 minutes or until cherries are tender and sauce is thickened, stirring occasionally.

Apricot BBQ sauce
Sweet and tangy, this sauce is great on grilled chicken!


  • 6 large apricots chopped small
  • 1 can tomato puree
  • 4 dashes Worcestershire sauce
  • 2 tablespoons honey
  • 1/4 cup brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon onion power
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt & pepper to taste


  1. Add all ingredients to a medium saucepan on medium-high heat. Give it a stir. Bring it to the boil, and then reduce the heat to medium-low. Cover it with the lid slightly ajar. Let it simmer for 20 minutes, giving it a stir every 5-10 minutes or so, just to prevent it from burning on the bottom.
  2. After about 20 minutes, the apricots should be very soft. Using a potato masher, mash the apricots. Give it a taste and adjust seasonings as needed (or add more sugar or vinegar to adjust taste). Cover again, with the lid slightly ajar, and continue simmering the sauce for another 20 minutes or so, again stirring every 5-10 minutes.
  3. If the sauce looks thick enough for your taste, remove it from the heat and let it cool for at least 20 minutes prior to transferring it to sterilised airtight jars. The sauce should keep for about a week in the fridge.

Raspberry BBQ Sauce, perfect on chicken and pork.


  • 1/2 cup tomato ketchup
  • 2 tablespoons brown sugar
  • 2 tablespoons white vinegar
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1 cup fresh raspberries


  1. Add the ketchup, brown sugar, white vinegar, onion powder, and garlic powder to a small bowl and whisk until well combined.
  2. Puree the raspberries in a blender.
  3. To remove the seeds, strain the raspberries through a fine mesh strainer over the small bowl of sauce until only seeds remain in the strainer.
  4. Whisk the raspberries puree into the barbecue sauce until fully blended.
  5. Refrigerate until needed.

Cherry Pie


For the filling

  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 1/2 pounds Godshill Orchard fresh sweet cherries, stemmed and pitted
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt

For the pie

  • 1 package shortcrust (or follow our easy shortcrust recipe!)
  • 1 large egg
  • 1 teaspoon water
  • 1 tablespoon demerara sugar


  1. Whisk the sugar and cornstarch together in a large saucepan. Add the cherries, vanilla, and salt and toss to coat in the sugar-cornstarch mixture. Cook over medium-high heat until the cherries begin to break down and the mixture begins to simmer and thicken slightly, 8 to 10 minutes. Remove from the heat to cool slightly while you prepare the crust.
  2. Heat the oven to 190 C. Unroll the shortcrust and transfer it to a 9-inch standard pie pan. Press the dough into the bottom and along the sides of the pie plate, being careful not to puncture the dough. Keep the extra dough for the top of the pie.
  3. Whisk the egg and water together with a fork in a small bowl to make an egg wash. Brush the inside of the pie crust with the egg wash (save some for brushing the top crust). Pour the cooled filling into the crust.
  4. Cut 1-inch wide strips out of the remaining dough. Transfer every other strip to the top of the pie, spacing them evenly. Create a criss cross pattern by alternating the strips.
  5. Brush the top crust and edges of the pie dough with the egg wash, then sprinkle generously with the coarse sugar.
  6. Bake until the filling is bubbling, 40 to 45 minutes.
  7. Cool before slicing.
  8. Serve your cherry pie warm with a scoop of your favourite vanilla bean ice cream.

Easy Shortcrust

This Shortcrust recipe can be done using a food processor or by hand and it will make a 9 inch double crust pie.



  • 325 g plain flour
  • 1 teaspoon salt
  • 1 tablespoon sugar, optional
  • 1 cup (230 grams) very cold unsalted butter, cut into 1/2-inch cubes
  • 4 to 8 tablespoons ice water



  1. Add 190 g flour, salt and sugar (optional) to a food processor. Pulse 2 to 3 times until combined.
  2. Scatter butter cubes over flour and process until a dough begins to form, about 15 seconds.
  3. Scrape bowl, redistribute the flour-butter mixture then add remaining flour. Pulse 4 to 5 times until flour is evenly distributed. (Dough should look broken up and a little crumbly).
  4. Transfer to a medium bowl. Sprinkle ice water over mixture, start with 4 tablespoons and add from there. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 2 to 4 more tablespoons of water and continue to press until dough comes together.
  5. Remove dough from bowl and place on a lightly floured surface. Work the dough just enough to form a ball. Cut ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).
  6. Before rolling out the dough remove it from the refrigerator and let sit at room temperature for 5 minutes.
  7. To prevent a soggy pie brush the bottom crust with egg wash. Brushing the empty pie crust with egg wash creates a protective barrier between the raw dough and the filling. You’ll brush the remaining egg wash onto the top crust for a shiny, golden finish.
  8. If you are making a single crust pie, pierce the bottom of the crust with a fork (this prevent air pockets or bubbles from forming while baking). Line the crust with two sheets of foil. (Be sure to push foil against the edges of the crust). Then, fill foil with dried rice, dried beans or pie weights. Refrigerate 30 minutes. Bake 20 to 30 minutes or until the crust is golden. Make an egg wash by whisking one egg yolk and 1 tablespoon of cream in a small bowl. Then, remove rice, beans or pie weights and foil from pie crust. Brush the bottom and sides of the crust with egg wash. Bake until egg wash is dry and shiny, 3 to 5 minutes. Cool crust completely before filling.

Infused Water Recipes

Stay hydrated with some refreshing infused water recipes. Combining fruits and herbs they'll encourage you to drink more water!

Infused water is best 2 to 4 hours after you've made it or you can let it infuse overnight in the fridge. Of course some ingredients last longer than others: fresh basil leaves last 2 to 3 days but rosemary can last up to a week!

For All Options:

  • 5 cups water
  • 1 cup ice cubes optional

For Strawberry, Basil and Lemon:

  • 1/2 cup strawberries stemmed and sliced, fresh or frozen
  • 5 large fresh basil leaves torn
  • 1 lemon thinly sliced

For Honeydew Melon, Cucumber, and Mint:

  • 1/2 cup honeydew cubes
  • 1 cucumber thinly sliced
  • 10 fresh mint leaves torn

Blackberries, Orange, and Ginger:

  • 1/2 pint blackberries
  • 1 orange thinly sliced
  • 1 (2-inch) piece ginger peeled and thinly sliced

Blueberry, Lemon, and Rosemary:

  • 1/2 pint blueberries
  • 1 lemon thinly sliced
  • 4 sprigs fresh rosemary

Pineapple, Coconut, and Lime:

  • 1 cup pineapple chunks, fresh or frozen
  • 1 cup coconut chunks, fresh or frozen
  • 1 lime thinly sliced

Watermelon, Kiwi, and Lime:

  • 1 cup watermelon cubes
  • 1 kiwi diced or cut into circles
  • 1 lime sliced into circles

Grapefruit, Pomegranate, and Mint:

  • 1 grapefruit thinly sliced
  • 1/2 cup pomegranate seeds
  • 10 mint leaves torn

Mango, Raspberry, and Ginger:

  • 1 mango peeled and cubed
  • 1/2 pint raspberries
  • 1 (2-inch) piece ginger peeled and thinly sliced


  1. In a large jar, place the desired combination of fruit or herbs.
  2. Add ice and fill container with water.
  3. Add additional fruit or herbs to garnish, if desired.

Seared Pork Chops & Peaches


  • 2 Tbsp olive oil
  • 6 bone-in centre - cut pork chops
  • 1 onion, thinly sliced
  • 4 peaches, pitted and sliced
  • ½ cup chicken broth
  • 2 Tbsp chopped fresh basil


  • Heat oil in a large cast-iron skillet over medium-high heat; lightly sprinkle pork with salt and pepper.
  • Brown pork, in 2 batches if needed, in hot oil 2 to 3 minutes per side; remove from skillet, and keep warm.
  • Add onion to skillet; reduce heat to medium. Sauté 5 minutes or until browned and tender; stir in peaches.
  • Return pork to pan; add broth.
  • Cover and simmer 4 minutes or until pork is done; sprinkle with basil.

Enjoy served with a spinach salad with balsamic vinaigrette and walnuts.

Katy's Nectarine Salad

My Aussie friend Katy made me this awesome nectarine salad. Delicious and fresh it can be enjoyed as a side or as a main course on a bright summer day!


  • 4 cups fresh rocket
  • 3 medium nectarines, sliced
  • 1 mozzarella cut in small cubes
  • 4 thin Parma ham slices, cut in small strips
  • 2 Tbsp Balsamic vinegar
  • 1/4 cup olive oil
  • salt and pepper to taste


  1. In a bowl combine all the ingredients.
  2. In a jar, mix balsamic vinegar and olive oil. Close the lid and shake well to combine.
  3. Add the vinaigrette to the salad and sprinkle with salt and pepper.


For a vegetarian alternative you can replace Parma ham with grilled Halloumi cheese and add some walnuts or pecan instead of Mozzarella cheese.

Mini Cheese & Onion Quiches

Here is  a quiche recipe that the kids will love! Cook it in a cup cake tray to have finger food for the whole family. Ideal for picnic and birthday party!


  • 250 g shortcrust pastry
  • 1 egg
  • 140 ml double cream
  • 80 g grated cheddar cheese
  • 1/2 onion
  • 1 tsp olive oil


  1. Preheat oven to 190C degrees (170 fan, gas mark 5)
  2. Put a small frying pan on medium heat with a teaspoon of oil. Chop the onion as finely as you can and add to the pan.
  3. Cook gently until softened and just browning.
  4. Roll out the pastry onto a floured surface until it is 1 cm thick.
  5. Grease a cup cake tin, and with a glass or a biscuit cutter (slightly larger than the tin moulds), cut the pastry. Push each pastry circle into the moulds.
  6. Beat the egg in a bowl and continue to beat as you add the double cream.
  7. When completely combined, add grated cheese and the onion, then stir. Pour the mixture into each pastry case until about half full. With a fork, make sure each pastry case has some onion and cheese inside then top up the cases with the liquid until they have half a cm of pastry left above the liquid line.
  8. Cook in the oven for 10-12 minutes.When done, the quiche centres will have no runny liquid left visible and will have blown up to deflate almost immediately.
  9. When slightly cooled, move to a wire cooling rack.

For a nice twist you can add ham or pancetta too!

Asparagus, Cherry Tomatoes & Feta Cheese Frittata


  • olive oil
  • 1 bunch asparagus trimmed and cut into 2.5 cm pieces
  • 1 small onion, diced
  • 1 cup cherry tomatoes, cut in half
  • 1 cup whole milk
  • 6 free range eggs
  • salt and pepper
  • 1/2 cup crumbled Feta cheese


  1. Preheat oven to 200 C (400F).
  2. In a skillet, over medium heat add a drizzle of olive oil. Heat the oil then add cut asparagus and diced onions. Let them cook for 3-4 minutes or until the onions are softened.
  3. Add the cherry tomatoes and let cook for 2 extra minutes.
  4. Meanwhile whisk in a separate bowl milk, eggs, salt and pepper until combined.
  5. Pour the egg mixture on top of the veggies without mixing and let it cook on the stove for 5 minutes on medium heat.
  6. After 5 minutes, turn off the heat, sprinkle the top with feta cheese and put in the oven.
  7. Let the frittata cook for 10 minutes or until golden brown on the top and edges.
  8. Serve immediately.

Spring Risotto with Asparagus


  • 1 lt chicken or vegetable broth
  • 2Tbsp olive oil
  • 1 handful finely chopped shallots
  • 1 cup arborio rice
  • 1 glass dry white wine
  • 300 g thin asparagus spears, cut 5 cm long
  • 1-2 tsp fresh lemon juice
  • chopped fresh parsley
  • 60 g grated Parmesan cheese
  • salt and pepper
  • 1 tsp grated lemon zest, for garnish
  • 1 nob of butter


  1. In a large pot take the broth to the boil then, reduce heat to a simmer and maintain over low heat.
  2. In a large saucepan, over medium heat, heat the oil and add the shallots. Cook for 4 minutes. Add asparagus and cook for 2 extra minutes.
  3. Add the rice, mix well and toast it for a minute.
  4. Pour the glass of wine in and let it evaporate. Add a ladleful of broth (or enough to cover the rice), stir and cover with a lid. Repeat every time broth is absorbed until rice is cooked and creamy (approx 25 minutes).
  5. When the rice is cooked and the liquid is absorbed, remove from the heat and add a nob of butter, lemon juice, parsley and Parmesan cheese.
  6. Serve immediately topped with fresh ground pepper, lemon zest and extra cheese if desired.

Asparagus & Pear Salad


  • 1 pound fresh asparagus, trimmed
  • 1 large pear, sliced
  • 2 teaspoons lemon juice
  • 2 spring onions, thinly sliced
  • 1/4 cup chopped walnuts, toasted
  • 2 tablespoons honey Dijon salad dressing (65g Dijon mustard, 65g honey, 60ml apple cider vinegar, 60ml extra virgin olive oil, 1 tablespoon fresh lemon juice, salt and pepper to taste).
  • 8 romaine lettuce leaves


  1. In a jar, add all the ingredients to make the honey Dijon dressing, close the lid and shake well. Set aside.
  2. In a large skillet, bring water to a boil. Add asparagus, cover and boil for 5 mins or until crisp-tender.
  3. Drain and place asparagus in ice water. Drain, pat dry and cut in 1 cm pieces. Set aside.
  4. In a large bowl, combine pear and lemon juice. Add the onions, walnuts and reserved asparagus. Drizzle with dressing and toss to coat.
  5. Arrange the lettuce on 4 plates and top with asparagus mixture. Serve immediately.