These Tomato and Mozzarella Croustades are colourful little morsels which take minutes to prepare. It’s worth keeping a couple of packets of mini croustades in the Christmas larder so that you can easily whip up tasty canapés using festive foods: pâté, cheeses, smoked meats and fish.
Cooking Time: 8 minutes
As well as being attractive to look at and used for decorative purposes, baked and stuffed munchkin pumpkins make excellent fare for Halloween and Bonfire night. Twenty times smaller than a standard pumpkin they are ‘single serving sized’; if cooked in a hot oven both the flesh and skin can be eaten. We suggest a spicy pork filling with black beans (the pork mince could be exchanged for pieces of sausage meat if preferred).
Cooking time: 40 minutes Read more
Make the most of the wonderful fresh produce that is currently available by incorporating broad beans, peas and asparagus in this delicious savoury tart. It is absolutely ideal for packed lunches, picnics and summer parties. Broad beans, once removed from their pod (choose only the freshest and firmest when purchasing), should be blanched. This makes the removal of the thick outer skin easier to achieve and reveals the vibrant green bean that will enliven savoury summer cooking.
Although classed as a vegetable rhubarb is normally used for desserts. If you fancy trying something slightly different try this recipe.
Cooking Time: 20 Minutes
Make the most of winter brassicas and ‘Jazz up’ savoy cabbage and sprouts by stir frying with smoked bacon lardons and chestnuts.
Cooking Time: 6-8 Minutes
Autumn squash like butternut squash or pumpkins are bright and colourful with a sweet flesh but tough skins. However, by roasting small pieces this makes the skin tender and easier to eat. The colourful contrast of haddock with Autumn squash makes this a vibrant looking and delicious tasting, Mediterranean style meal.
Cooking Time: 25mins Read more
Tagines can sometimes take quite a while to cook. This quick cook lamb cutlet tagine whilst using typical Moroccan ingredients is speedy to prepare and cook. Spring lamb is best in early autumn when it develops a good flavour which compliments Moroccan spices and flavours.
Recipe provided by Meat Promotion Wales (HCC).
Cooking time: 30 minutes Read more
This Spiced Chicken with Pickled Plum recipe is really versatile. It can be served hot with rice and vegetables or cold with salad. Plums come into season around September and are ideal for this recipe. Victoria plums are suitable and they have such a vibrant colour which contrasts well with the chicken.
Cooking Time: 15 minutes Read more
These tomato and fig tarts are ideal for lunch with a crisp salad, but could also be ideal as a starter. The combination of goats’ cheese with figs and tomatoes, drizzled with honey is very ‘moorish’.
Cooking time: 15 minutes