Recipes

Mary’s Buckeye Fudge

Mary’s Buckeye Fudge

Mary’s Buckeye Fudge “My Mom grew up on a donkey farm in Pickaway County, Ohio, and Buckeye balls are reminiscent of her Thanksgiving on the farm. These are somewhat more elegant” 225 g butter800 g castor sugar1 small can evaporated milk200 ml water¼ tsp vanilla...

read more
Pears Poached in a Saffron Syrup

Pears Poached in a Saffron Syrup

Pears Poached in a Saffron Syrup Most exotic of all the fruit compotes, pears cooked this way turn a wonderful deep golden colour and are delicately infused with the flavours of saffron and cardamom - two of the world’s most precious spices. We use Conference and...

read more
Mini Cheese Scones with Chilli Jam and Ardsallagh Goats Cheese

Mini Cheese Scones with Chilli Jam and Ardsallagh Goats Cheese

Mini Cheese Scones with Chilli Jam and Ardsallagh Goats Cheese This zingy Chilli Jam is great with everything from fried eggs to cold meat. Terrific on a piece of chicken breast or fish or spread on bruschetta with goat’s cheese and rocket leaves. Scones175 g Self...

read more
Zoe Schiffer’s Latke’s

Zoe Schiffer’s Latke’s

Zoe Schiffer’s Latke’s 4 large floury potatoes2 medium onions1 egg2 tbsp matzo meal or breadcrumbsOil for fryingSaltPepperTo serve:Hot smoked salmonHorseradishDillSour cream Grate potatoes and onions.Place in a cheese cloth over a sieve and squeeze ALL the liquid out...

read more
Tim Slater’s Arancini and Greenhouse Pesto

Tim Slater’s Arancini and Greenhouse Pesto

Tim Slater’s Arancini and Greenhouse Pesto This canapé pays homage to Ballymaloe's six-week Herb and Salad exam using the ingredients fresh from the glasshouse to make a tasty pesto to top the arancini made from the Ballymaloe Cookery School Risotto ala...

read more
Pears in Red Wine

Pears in Red Wine

Pears in Red Wine A tasty way to use up any of that leftover red wine from Christmas. 4 hard pears50 g Demerara sugar250 ml red winecream (whipped) Heat oven to 180C.Peel the pears, halve lengthwise and remove the core.Place in a single layer in an oven-proof dish and...

read more
Meringue à la Reine

Meringue à la Reine

Meringue à la Reine Said to be a favourite of Marie Antoinette, these meringue boats would make a luxurious dessert for Christmas. Save the egg yolks to make the Lobster Newburg 3 egg whitessalt75 g granulated sugar75 g caster sugar25 g lightly toasted nibbed...

read more
Lobster Newburg

Lobster Newburg

Lobster Newburg This would make a luxurious starter for Christmas. Save the egg whites to make the Meringue à la Reine 2 large cooked lobsters125 g butter (melted)6 large slices white bread50 g butter150 ml sherry or Madeira1 tbsp brandy3 egg yolks300 ml...

read more
Courgette Fritters with Tomato Sauce

Courgette Fritters with Tomato Sauce

Courgette Fritters with Tomato Sauce Courgette Fritters2 eggs1 clove garlic (crushed)3 courgettes (grated, but not peeled)100 g parmesan cheese (grated)125 g self-raising flourSalt & PepperOil for shallow fryingTomato Sauce250 g tomatoes1 onion1 clove garlic...

read more
Spinach & Mushroom Lasagne

Spinach & Mushroom Lasagne

Spinach & Mushroom Lasagne 8 lasagne sheets800 g spinach1 tsp butter1 tsp marjoram350 g cottage cheeseSalt & pepperSauce250 g mushrooms25 g butter150 ml vegetable stock1 tsp soy sauceTopping75 g cheddar GeneralPre-heat oven to Gas 6, 200°C.Lightly oil a baking...

read more
Borscht

Borscht

Borscht 350 g beetroot175 g carrot1 onion200 ml tomato juice400 ml vegetable stock1 tsp caraway seedsSalt & PepperNutmeg150 ml soured cream Peel and chop the vegetables finely.Add to saucepan with tomato juice, vegetable stock and caraway seeds.Bring to boil and...

read more

Contact Us if you have a recipe to submit.
Also see our list of Artisan Producers.

Become a Member Today!

Join a network of a million activists across more than 150 countries.
Support more than 10,000 projects protecting biodiversity.
Defend Good, Clean and Fair food for all.

Join UsContact Us