Ingredients

• 8 medium-large potatoes
• 16 slices of streaky bacon
• 2 tbsp olive oil
• Small pot of crème fraiche or mayonnaise
• Small bunch of chives

Filling options

• Corned beef
• Cheddar cheese or blue cheese
• Haggis
• Ham
• Leftover roast meat

Method

1 Using an apple corer force a hole all the way through each potato lengthways.

2 Keep the cored section of potato and cut a 1cm piece from each end to use as a plug.

3 Fill the hole of each potato with filling of choice then plug up the ends.

4 Wrap each potato in 2 slices of streaky bacon, rub over olive oil and wrap tightly in foil.

5 Either cook on BBQ or preheated oven at 180°C / Fan 160°C / Fan 4 for 1 hour – 1 hour 20 until soft.

6 Once cooked unwrap from foil, cut in half and serve with a dollop of crème fraiche and chopped chives.

Recipe by www.seasonalspuds.com

2 Steaks of your choice

60g Watercress, chopped

1 Onion, chopped

150g bulgur wheat

2tbsp Tomato puree

200g Tomato, diced

1tsp ground cumin

10g Fresh Mint, chopped

Salt & Pepper

Olive Oil

For the Mojo Verde:

30g Coriander

30g Watercress

2 cloves garlic

Juice of 2 limes

1tsp ground cumin

1 Chilli pepper

2 tsp white wine vinegar

2tbsp Olive oil

Salt & pepper

Method

1. For the sauce, add all ingredients to a food processor and blend. You can liquidise for a smoother texture if preferred.
2. For the tabbouleh, add the bulgur wheat to a heat-proof dish and cover with double the amount of boiling water. Meanwhile, fry the onion in a pan with a little olive oil. As the onions begin to soften, add a pinch of salt and the tomato puree.
3. The bulgur wheat should have absorbed all the water by now and be cooked – add the onions and set aside.
4. Season the steaks with salt & pepper on both sides. In a hot frying pan, seal the steaks on all sides before cooking for 1 min 30 sec – 2 mins on each side. Allow to rest.
5. To the cooled bulgur wheat and onions, add the tomatoes, watercress, cumin and mint. Stir to combine.
6. Slice the steak before serving ­– you can plate up individually, but this makes a great sharing platter with the addition of some flatbreads!

Recipe from www.thewatercresscompany.com

Ingredients:  

• 12 Cornish New potatoes 
• Drizzle olive oil 
• 1 Pepper (red or green) cut into small pieces  

• 1 Large clove of garlic 
• 400g Tin cooked black beans 
• 1 Red chilli 
• 1 Tsp Chipotle 
• 1 Tsp Smoked paprika 

• 1/2 Tsp Ground coriander 
• 2 Tsp Tomato puree 
• Salt and pepper  
• Handful of grated cheddar cheese 
• Handful of fresh coriander – chopped 
• 2 Tbsp Sour cream 

Method

1 Pre-heat the oven to 180.  Place the Cornish New potatoes on a baking tray and cook in the oven for 25-30 minutes or until cooked. 

2 In a small saucepan lightly fry the garlic, pepper and 1/2 the red chilli in the olive oil. Add the black beans, chipotle, paprika, ground coriander and tomato puree and cook on a low heat. Add a little water if drying out. Season and cook for around 15 minutes.

3 Once the potatoes are cooked, remove from the oven and cut a cross on top of each.

4 Place on a serving plate and top each potato with the black bean mix, a dollop of sour cream, sprinkle of cheese, chopped fresh coriander and slices of the remaining red chilli. 

Recipe by www.seasonalspuds.com

Prep time: 15 mins

Cook time: 20 mins

Ingredients

• 1 sheet ready to roll puff pastry
• 1 punnet strawberries, sliced
• 80g watercress, big stalks removed & chopped
• Fresh basil bunch, torn
• Juice & zest of a lemon
• 100g feta, crumbled
• ¼ cup honey
• 1tbsp Chilli flakes
• Black Pepper
• Salt

Method

1. Preheat the oven to 180°C. Unravel the sheet of pastry and gently score a border, around a finger’s width, on each edge.
2. In a large mixing bowl, toss the strawberries, most of the basil (keep a little bit back), watercress, lemon juice & zest and half of the feta. Arrange this mixture on the pastry before sprinkling with the remaining feta. Bake in the oven for 20 minutes, until the pastry is golden brown.
3. Meanwhile, in a small pan over a gentle heat, combine the honey, chilli flakes, salt and a generous pinch of black pepper. Stir to combine and gently warm, so the honey is infused with the chilli flavour, be careful not to boil it. Remove from the heat after about 5 minutes and allow to cool.
4. Once the tart is fully cooked, drizzle it with the spicy honey and top with the remaining basil leaves.

Ingredients

• 500g cauliflower florets
• 1 large red onion, cut into chunks
• 1 large red pepper cut into chunks
• 1 (400g) can chick peas, drained well
• 2 tbsp olive oil
• 2 tsp cumin seeds
• 1 tsp smoked paprika
• 1/2 tsp turmeric
• 1/2 tsp chili flakes
• Salt and fresh ground black pepper
• 6 medium Lion Quality eggs
• 1 (100g) bag baby spinach
• 4 tbsp Greek yogurt
• 1 tbsp tahini
• 1 tbsp olive oil
• 1 tbsp lemon juice

Method

1. Preheat the oven to 220oC/Fan 200oC/Gas 7   . Take large roasting tin ( you want everything to be in a single layer), add the cauliflower, onion, pepper, chick peas and oil and toss to mix. 
2. In a small bowl, mix together all the spices with a little salt and pepper – reserve 1/2 tsp for garnish, sprinkle the rest over the vegetables in the baking tray. 
3. Toss until they are evenly coated in the spices. Bake for 25 minutes or until the vegetables are tender and golden around the edges – stir a couple of time to ensure even cooking.
4. Whilst he vegetables cook, put the eggs in a small pan and cover with cold water. Bring to the boil, then simmer uncovered for 6 minutes – the water needs to be bubbling. 
5. Drain the eggs, and run them under cold water, tapping the shells as they cool. Once cold enough to handle peel and discard the shells. Cut the eggs in half and leave to cool.
6. Place all the dressing ingredients together in a bowl and mix together with a fork. 
7. Remove the vegetables from the oven, add the spinach leaves and half the dressing  and mix well the spinach leaves will wilt. Heap the warm salad onto a large serving dish. Top with the eggs, drizzle over the remaining dressing and the reserved spices. Serve warm or cold.

Ingredients

For the cupcakes:
3 free-range eggs
150g caster sugar
150g baking margarine or softened butter
200g self-raising flour
3 tbs milk
0.5 tsp baking powder

For the syrup (optional):
70ml champagne
sugar (filled to the 70ml mark in the measuring cup)

For the decoration:
250g butter softened
350g icing sugar
l tsp leftover syrup (optional)
15 smallish strawberries, hulled, washed and dried

Method

1. Preheat the oven to 170 degrees Celsius (338 degrees Fahrenheit).

2. Line a 12-hole muffin tin with cupcake cases.

3. Cream the sugar and margarine. Then mix in the eggs followed by the flour, baking powder, and milk, beating until the mixture is smooth.

4. Divide the mixture equally between the cupcake cases and bake for about 25 minutes until the cupcakes are well risen, golden brown and springy to the touch. Allow the cupcakes to cool to room temperature on a cooling rack.

5. Measure the champagne and sugar into a small saucepan and heat gently until the sugar crystals have dissolved. Turn off the heat and allow to cool a little (or fully if you have time).

6. Prepare the buttercream by creaming the softened butter with the icing sugar until soft and pale then add two dessertspoons of champagne syrup and beat until smooth. Set aside for later.

7. When the cupcakes are cool, use a serrated bread knife to level off the top of each cupcake. Cut so that the rounded top is kept in one piece and keep all these sponge ‘hats’ for later.

8. Use the small sharp knife to cut a cone shape space at the top of each leveled cupcake. Space should be about the size of one of your strawberries, and it should point downwards, like an icecream cone.

9. Drizzle about a dessertspoon and a half of champagne syrup into the cone-shaped holes and around the sides of the cupcakes surrounding the holes.

10. Push a whole strawberry into each hole, it doesn’t matter if the top sticks out slightly as you will pipe buttercream over shortly and it won’t be seen.

11. Transfer the buttercream to the piping bag and pipe a flat spiral or swirl shape over the top of each cupcake, covering the strawberry entirely. Then reach for the cut-off sponge ‘hat’, place it on top and pipe a small, this time ‘peaked’, swirl on top decorated with a quartered strawberry on top.

12. Snuggle them fairly tightly into the tin so they don’t fall over and enjoy with friends in the beautiful outdoors …

Recipe by www.talacooking.com

Serves 2 

Prep time 15 minutes plus marinating time
Cook time 5 minutes

150g halloumi

2tsp olive oil

mixed salad leaves

For the spiced pickled raspberries

100ml cider vinegar

1 star anise

4 peppercorns

½ tsp fennel seeds

pinch chilli flakes

1tbsp sugar

100g raspberries

3 radishes, thinly sliced

1/2 small red onion, thinly sliced

For the sour dough croutes

100g sour dough preferably a day old

1 clove garlic, halved

1tbsp olive oil

1.    For the pickles, warm the vinegar in a small pan with the star anise, peppercorns, fennel, chilli and sugar until the sugar has dissolved.  Set aside to cool slightly.  Add the raspberries, radishes and onion and leave to marinate for at least 20 minutes (can be as long as overnight) until you can see the ingredients changing and turning the vinegar pink.

2.    For the croutes, preheat the oven to 200C/fan 180C/gas mark 6.  Slice the sourdough and rub the cut side of the garlic over the bread and then cut it into cubes.  Drizzle with the olive oil, toss to mix and then bake in the oven for 5 minutes until golden and crisp.

3.    Pat dry the halloumi with kitchen paper and then slice the block into 6 pieces.  Heat the oil in a frying pan add the slices and cook for 3-4 minutes turning until golden on both sides. You may need to do this in batches.

4.    Divide the leaves between plates, add the halloumi, spoon over the pickles and top with the croutons.

You can make the pickles and the croutons the day before if you want to a fast throw together lunch.

For a meat version, slice 250g skinless chicken breast, season with some salt and pepper and pan fry in the hot oil for 3-4 minutes until golden and cooked through.

Recipe from www.lovefreshberries.co.uk

INGREDIENTS

• Plain flour, for dusting
• 2 x 220g balls frozen pizza dough, defrosted
• 3 tbsp tomato chutney
• 150g Président Emmental Grated
• 2 x 280g jars Cooks’ Ingredients Chargrilled Peppers
• 100g pack free-range sliced ham with rosemary and thyme

METHOD

1 Preheat the oven to 200°C/Gas Mark 6; line a baking sheet with baking parchment. On a lightly floured surface, roll each ball of pizza dough to a rectangle (about 28cm x 18cm).
2 Leaving a 2cm clear border along both of the longer edges, spread 11⁄2 tbsp chutney over each rectangle of dough. Sprinkle with the Emmental and arrange the chargrilled peppers on top. Lay the slices of ham over the top and press down lightly to compact the filling.
3 Starting at one of the longer edges, roll up one of the pizza dough rectangles into a log. Cut into 8 equal rolls and arrange on the parchment. Repeat with the other dough rectangle. Bake for 15-20 minutes. Cool for 5 minutes before serving, or leave to cool completely. Put in a cool bag with an ice block if taking on a picnic or store in an airtight container for up to 2 days.

Recipe by Waitrose and Partners

INGREDIENTS

• 6 tbsp tomato pasta sauce
• 8 pitted green or black olives
• 6 cherry tomatoes
• 2 wholemeal tortilla wraps
• 50g grated Cheddar and mozzarella cheese
• 1 yellow pepper, deseeded and cut into sticks

METHOD

1 Preheat the oven to 220°C/Gas Mark 6. Lightly oil a large baking tray big enough to hold two tortilla wraps.
2 Put the pasta sauce in a bowl. Roughly chop the olives, cut the tomatoes into quarters then stir both into the pasta sauce.
3 Spoon half the pasta sauce mixture over the two tortillas, then use a spoon to spread it to the edges leaving a 3cm clear border. Use a spoon to make a hollow in the centre of the sauce and crack in an egg.
4 Scatter half the cheese around the egg, covering the sauce, then lay pepper sticks around the egg. Bake in the oven for
6-8 minutes or until the egg has set. Leave to cool slightly before transferring to plates to eat.

Recipe by British Lion Eggs

Serves 2

INGREDIENTS

• 100g red lentils
• 1 onion, peeled & finely diced
• 15g coriander, leaves removed & stalks chopped
• 150g black rice, rinsed in a sieve
• 2 garlic cloves, peeled and chopped
• 3 chillies, deseeded and finely chopped (or leave the seeds in for more heat)
• 125g cherry tomatoes, quartered
• 1 dhansak spice mix (1 tbsp curry powder, 1 tsp garam masala)
• 1 tin coconut milk
• 1 sweetcorn cob (peeled and kernels removed)
• 15g chervil, roughly chopped
• 175ml yoghurt
• 60g mango chutney
• 150g baby spinach
• 1 lime

METHOD

1 Put the lentils in a heatproof bowl or saucepan. Cover with boiled water and set aside.
2 Transfer the black rice to a medium saucepan, cover with boiling water & add a pinch of salt. Bring to the boil then simmer for approximately 25-30 minutes until tender.
3 Heat 1 tbsp of oil in a large saucepan. Gently fry the onion & coriander stalks for 10 minutes, stirring occasionally.
4 Add the garlic, dhansak spice mix and some of the chilli (add to your taste) to the onion. Stir for 2 minutes. Add coconut milk. Drain the lentils into a sieve, rinse then add them too. Bring to a low boil then let it simmer for
10 minutes.
5 Stir the sweetcorn, tomatoes and chutney into the lentils. Simmer for 5-8 minutes, until the lentils are soft.
6 In handfuls, stir the spinach into the lentils until wilted. Drain the rice. Stir 3⁄4 of the coriander leaves into the curry. Season and add lime juice, to taste.
7 Mix the chervil and yoghurt in a small bowl, adding a pinch of salt to taste.
8 Serve the curry with rice, yoghurt, remaining coriander & some extra chilli if you like.

Recipe by Riverford