Marinated Chicken Hearts 

I looked on line for recipes and decided to go with whatever ingredients I had to hand!

When you work for a Meat stall at a Farmers Market, surprisingly offel is pretty much always left unsold. I couldn’t resist these Hearts! And thought I could do something with those!

  1. In the tray of hearts of squeezed lime juice, tore some coriander, grated some fresh ginger, chopped some fresh chilli an drizzled a little olive oil.  
  2. Mix and allow to marinade for a few hours.
  3. Skewer the chicken hearts with cocktail sticks and fry on a low heat turning occasionally   
  4. Once nicely browned all over serve and enjoy!    
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Mary Berry Sausagemeat Lasagne 

I do love a Mary Berry recipe – I must admit I have yet to try this one out, but have heard great things! Plus you can buy your sausage meat from us at Hinton Marsh Farm. We hold a farmers market on Saturday in Stroud, and we are at the Swindon Designer outlet every Sunday.
  
Super quick and easy! Takes about 30mins to prepare

Ingredients

butter, for greasing

6 large dried lasagne sheets

75g/2¾oz mature Cheddar cheese, grated

For the pork and spinach sauce

1 tbsp oil

450g/1lb pork sausage meat

1 tbsp plain flour

1 red chilli, deseeded and finely chopped

2 fat garlic cloves, crushed

250g/9oz chestnut mushrooms, sliced

200ml/7fl oz full-fat crème fraîche

100g/3½oz baby spinach, roughly chopped

salt and freshly ground black pepper

For the tomato sauce

500g/1lb 2oz passata

2 tbsp sun-dried tomato paste

1 tsp light muscovado sugar

1 tbsp chopped fresh thyme leaves

1 tbsp chopped fresh sage

  1. Preheat the oven to 200C/180C Fan/Gas 6. Grease the ovenproof dish with butter.
  2. Soak the lasagne sheets in recently boiled warm water to soften while you prepare the two sauces.
  3. For the pork and spinach sauce, heat the oil in a large, non-stick frying pan. Add the sausage meat and brown over a high heat for 5–10 minutes until golden-brown, breaking up the mince with two wooden spoons. Sprinkle in the flour and fry for a minute.
  4. Add the chilli, garlic and mushrooms and fry for about 5 minutes. Stir in the crème fraîche and spinach. Bring to the boil and allow to bubble for a couple of minutes. Season well with salt and pepper and set aside.
  5. For the tomato sauce, mix all the ingredients together in a jug or bowl and season well with salt and pepper.
  6. Drain the lasagne sheets.
  7. Spoon one-third of the spinach sauce into the base of the ovenproof dish. Spoon one-third of the tomato sauce on top and arrange half the lasagne sheets over the tomato sauce. Repeat using two more layers of spinach and tomato sauce and one of lasagne sheets. Sprinkle over the grated cheese.
  8. Bake for 30–35 minutes, or until the pasta is tender and the top of the dish is golden-brown and bubbling around the edges. Serve immediately.

Mary Berry lemon Drizzle

  I have never baked a lemon drizzle cake before and a saw this recipe on the TV last weekend. Mary Berry used 1tbsp of finely chopped lemon verbena – but unfortunately my local shop didn’t stock this! It is an optional ingredient anyway. I made mine into a sponge and filled it with a basic butter cream recipe.

Ingredients 

  • 225g baking spread 
  • 225g caster sugar
  • 275g SR Flour
  • 2 tsp baking powder
  • 4 free range eggs
  • 4tbsp milk
  • 2 lemons, zest only

For the glaze:

  • 175g granulated sugar
  • 2 lemons, juice only
  1. Preheat oven to 180c/160c fan
  2. Grease either a tray 30x23cm or two sandwich tins
  3. Measure all the ingredients into a large bowl as beat for 2 mins  
  4. Turn the mixture into the prepared tins and level the top. Bake for 35-40mins  
  5. Meanwhile make the glaze. Mix the granulated sugar with the lemon juice and stir until a runny consistency  
  6. If making a cake prepare a basic butter cream too.
  7. Leave the sponge to cool for 5mins then brush over the glaze and it will set as the cake cools   
  8.   
  9. If making a tray bake slice into square and serve. If making a sandwich, layer one sponge with butter cream and place the other sponge on top.  

Delia Smith, Coffee and Walnut Cake

  

A sponge soaked in coffee syrup, moist and lathered in coffee cream!

What more to say…

The the sponge:

  • 1 1/2 tbsp instant coffee mixed with 2tbsp boiling water
  • 75g walnut halves
  • 175g self raising flour
  • 1 1/2 tsp baking powder
  • 175g softened butter
  • 175g golden caster sugar
  • 3 large eggs

For the syrup:

  • 1tbsp instant coffee powder
  • 50g Demerara sugar
  • 55ml boiling water

For the filling and topping:

  • 1tbsp instant coffee powder
  • 1tbsp golden caster sugar
  • 10 walnut halves, reserved from the sponge cake
  • 250g mascarpone
  • 200ml fromage frais
  1. Preheat oven to 325F(170′)
  2. Spread walnuts on a tray and bake for 7-8mins. After that reserve 10 halves for decorating the cake, and finely chop the rest.
  3. In a large mixing bowl sieve the flour and baking powder.
  4. Now add all the other ingredients  (except the coffee and walnuts). And blend with a hand whisk. Then fold in the coffee and walnuts.  
  5. Divide the mixture between two prepared sandwich tins. Spreading the mixture out evenly.  
  6. Bake for 30mins on the centre shelf.
  7. While the cakes are cooking you can make the syrup and filling. 
  8. For the syrup first place the coffee and sugar in a heatproof jug, then measure the boiling water into it and stir briskly until dissolved.
  9. For the filling, place all the ingredients except the reserved walnuts in a bowl and whisk together. 
  10. When the cakes are cooked, remove from the oven but leave in their tins and prick them all over with a skewer. Spoon over the syrup. Only when the cakes are completely cooled turn them out very carefully. Spread half the filling over the first cake, place the other cake on top and spread over the remaining coffee cream.  
  11. Finally decorate with the reserved walnuts   

Curried Quinoa Salad with Cucumber-Mint Raita

Oo I love Indian flavours and to combine them with quinoa is something I have never done before.

  

  • 1tsp olive oil
  • 2tsp curry powder
  • 1 garlic clove -crushed
  • 1 cup of uncooked quinoa
  • 2 cups of water
  • 1 diced and peeled mango
  • 1/2 cup of celery
  • 1/4 cup thinly sliced spring onion
  • 3tbsp chopped fresh coriander
  • 3tbsp raisins 
  • 1/4 cup diced cucumber
  • 2tsp freshly chopped mint
  • Pot of yoghurt 
  • Handful of spinach
  1. Heat oil in a medium pan on medium-high heat. Add garlic and curry powder and cook for one minute – stir constantly  
  2. Add quinoa and water. Bring to the boil. Cover, reduce heat, and simmer for 20mins  
  3. Remove from heat when cooked stir in sea salt and cracked pepper (I used a mixed grinder with chilli too)   
  4. Prepare all the vegetables and fruit. When quinoa has cooled, stir in all the ingredients gently   
  5. Combine the cucumber and mint with the yoghurt in a small bowl  
  6. Serve the quinoa mix on each plate and add about two tbsp of raita – delicious!!   

Biryani Recipes 

I love an Indian meal and Biryanis are one of my favourites!

  
There are so many delicious recipes out there when you google it, prawn, chicken, vegetable and beef…  

I followed a recipe a few weeks ago for a prawn Biryani and cannot trace it back for the life of me! But any recipe using fresh ingredients and Indian spices will taste superb! 

Tips:

Making a paste and marinating the prawns or meat is best 

  
Adding spices and flavours in the saucepan of boiling water will add depths of flavour to the rice.

  
Blending fresh herbs makes all the difference! 

  
  
Go get inspired!

Google ‘Biryanis Recipes’ 

Cod wrapped in Pancetta

I’ve had this recipe for a while and have been meaning to try it out and what a tasty dish!

It’s from a Waitrose recipe card, simple and quick. With Mediterranean flavours it’s perfect enjoyed outside on a sunny evening with a glass of wine.

  

  • Fresh thyme
  • 4 skinless cod loins
  • 70g pack pancetta slices
  • Olive oil

For the veggies:

  • Olive oil
  • A few garlic cloves
  • Mixed vegetables suitable for roasting
  • Sweet potato/potato
  • 2tbsp tomato purée 
  • Lemon slices to serve
  1. Preheat oven to 200′
  2. Prepare the veg for roasting. I used sweet and normal potatoes and slightly boiled them first so that they’re soft. Onion, courgette, pepper, cherry tomatoes, and a few crushed garlic cloves. 
  3. Drizzle a baking tray with olive oil and mix the veg together. Add sprigs of rosemary or keep plain and simple.
  4. Place in the oven for about 40mins  
  5. Meanwhile sprinkle each cod loin with thyme. Wrap slices of pancetta around each cod loin so that ends are underneath. Place in a baking tray and drizzle with olive oil. Put in the oven 15mins before the veg is ready.  
  6. Add tomato purée to the veg and mix in.
  7. Serve the mixed roasted potatoes and veg with the cod loin and a slice of lemon 

Fresh, delicious and nutritious! 

Bakewell Tart

So when I asked my boyfriend what do you want me to bake you for your birthday I got this reply!

  
This is a lovely simple recipe and produces tasty results! 

Using a good jam and sprinkling fresh raspberries on the base made a great touch to the finished Tart!
For the pastry:

  • 100g plain white flour
  • 50g unsalted butter
  • 1tbsp caster sugar
  • 1 free range egg yolk

For the filling:

  • 100g unsalted butter
  • 109g caster sugar
  • 2 large eggs – beaten
  • 100g white self raising flour
  • 50g ground almonds
  • 3-4drops almond extract
  • 2tbsp raspberry conserve
  • Handful of fresh raspberries
  • 25g flaked almonds

Takes about 1 hour from start to finish.

  1. Make the pastry first. Rub the butter into the flour and then stir in the sugar, and egg yolk. Add a little cold water until a stiff dough consistency is achieved. Wrap in cling film and chill for 30mins
  2. Preheat oven to 190′
  3. Prepare the filling by mixing together the butter, sugar, eggs, flour, ground almonds, and almond extract.  
  4. Roll out the chilled pastry very thin and line a 20cm loose based metal tart tin. Press down firmly. Spread the conserve over the pastry base and scatter the fresh raspberries. Finally pour over the almond filing. Level the surface and sprinkle the flaked almonds.  
  5. Bake for about 25mins.
  6. Once the sponge is cooked let the tart rest for a while in the tin.
  7. Enjoy warm with ice cream, cream or custard, or cold with a cuppa!

  

Fresh Coconut Cake 

I love any excuse to flick through my cook books and try out a new recipe! With my Nans birthday around the corner and her love of coconut – I thought thank you Delia Smith!

  

For the cake:

  • 75g grated fresh coconut
  • 175g SR Flour
  • 1tsp baking powder
  • 3 large eggs
  • 175g soft butter
  • 175g golden caster sugar
  • 1tsp vanilla extract

For the frosting:

  • 40g grated fresh coconut 
  • 250g mascarpone
  • 200ml fromage frais
  • 1tsp vanilla extract
  • 1 dessert spoon golden caster sugar

50g grated Fresh coconut for decorating the top and side of cake.

  

  1. Preheat oven to 170′ fan assisted
  2. Sieve the flour and baking powder into a bowl from height to add as much air as possible
  3. Add all the other ingredients but the fresh coconut
  4. Use an electric whisk and mix until smooth
  5. Stir in the grated coconut and divide between two greased and lined 8inch sandwich tins  
  6. Place them on the centre shelf of the oven for about 30min
  7. Once baked leave for 5 minutes to cool, then turn out on to a wire cooking rack. Carefully peel off the baking paper. Once cold carefully divide each one horizontally into two halves using a sharp knife  
  8. For the frosting simply whisk all the ingredients together
  9. Select the plate you want to serve the cake on. Place one layer of the cake on first, followed by a thin layer of frosting, about a fifth. Follow by the next layer and so on. Use the rest of the frosting to coat the sides and the top of the cake and cover with the grated fresh coconut.  

Serve and enjoy –

Happy Birthday Nanny 🙂

Deliciously Ella recipe – Roasted Squash, Olive, Avocado and Rocket Salad

So highly recommend this recipe! It’s fresh, simple, delicious! 

Can eat it straight away warm from the oven or chill and eat later.

  • 1 large butternut squash
  • Olive oil
  • 1tbsp paprika
  • 1tbsp mixed herbs
  • Bag of rocket
  • Mug of pitted olives
  • 2 avocados

For the dressing

  • 1tbsp balsamic vinegar 
  • 2tbsp cider apple vinegar
  • 2tbso olive oil
  • Sat and pepper


  1. Preheat oven to fan 180′
  2. Peel the squash and cut into chunks  
  3. Place in a baking tray and drizzle with olive oil, season  and sprinkle over the paprika and herbs, add fresh herbs like rosemary if you can.
  4. Mix everything well and bake for about 40mins – until soft  
  5. For the dressing mix all the ingredients together 
  6. Mix the rocket with the dressing and olives, mix the salad with the squash and slice and mix the avocado in too