Butcher Dan's Recipe Vault

Pork san Choy Bow

Pork san Choy Bow

INGREDIENTS

  • 2 tbs peanut or sunflower oil
  • 1/2 bunch long green shallot, white and light green finely chopped, dark green sliced at an angle
  • 1 carrot, finely grated
  • 500g pork mince
  • 2 tbs massaman curry paste
  • 2 tbs kecap manis (Soy Sauce) plus extra to drizzle
  • Juice of 1 lime, plus extra wedges to serve
  • 1/2 bunch Thai basil, leaves picked
  • 1 little gem lettuce or baby cos lettuce, leaves separated
  • Sliced red chilli, to serve
  • Crispy onion, to serve

METHOD

  • Heat oil in a wok over a high heat. Add white and light green part of the long green shallot and cook for 1 minute, then add the carrot and cook for a further 2-3 minutes until softened.
  • Add pork mince, breaking up the mix with a wooden spoon, then add the curry paste and kecap manis and cook, tossing, for 5-6 minutes until fragrant and combined.
  • Add the lime juice, half the Thai basil and 1⁄2 cup (125ml) water and cook for a further 5-6 minutes until all liquid has evaporated and pork is caramelised.
  • Serve in lettuce cups topped with extra basil, chilli, crispy onion, long green shallot greens, and drizzle with extra kecap manis.
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Air Fryer Orange Chicken

Air Fryer Orange Chicken

Did you get an Air Fryer for Christmas? Try this super easy Orange Chicken which takes just 10 minutes in the air fryer, which allows the meat to cook through and the cornstarch coating to crisp up.

Ingredients

  • 2 lb Diced Chicken Breast 
  • 1/2 tsp.kosher salt
  • 1/4 tsp freshly ground black pepper
  • 2 large eggs
  • 30g all-purpose flour
  • 60g plus 1 tbsp. cornstarch
  • Olive oil cooking spray

  • 120ml Fresh orange juice 
  • 20g packed light brown sugar
  • 2 tbsp low-sodium soy sauce 
  • 2 cloves garlic, minced
  • 1/2 tsp. minced fresh ginger
  • 1/4 tsp crushed red pepper flakes
  • 2 tsp. toasted sesame oil
  • Sliced scallions and toasted sesame seeds, for serving

  

Method

Step 1

In a medium bowl, pat chicken dry with paper towels; season with salt and black pepper. In a shallow bowl, beat eggs to blend. In another shallow bowl, whisk flour and the cup cornstarch. Coat chicken in egg, then toss to coat in flour mixture, shaking off any excess.

 

Step 2

Coat an air-fryer basket with cooking spray. Working in batches, arrange chicken in a single layer in basket; spray chicken with cooking spray. Cook at 400°, tossing halfway through and spraying with cooking spray, until golden brown and cooked through, about 10 minutes. Transfer chicken to a clean large bowl.

 

Step 3

In a measuring cup, whisk orange juice, brown sugar, soy sauce, vinegar, and remaining 1 tbsp. cornstarch.

 

Step 4

Coat a small pot with cooking spray and heat over medium heat. Cook garlic, ginger, and red pepper flakes, stirring, until fragrant, about 2 minutes. Add orange juice mixture and bring to a boil. Cook, stirring occasionally, until thickened and slightly reduced, about 10 minutes. Add oil and stir to combine.

 

Step 5

Pour orange sauce over chicken and toss to coat. Garnish with scallions and sesame seeds.

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Beef Goulash

Beef Goulash

Make this hearty beef goulash to feed the family on chilly nights. Stir in the soured cream and parsley for an indulgent, crowd-pleasing supper for all of the family. 

Prep: 20mins
Cooking time: 2 hours
Serves: 4

Ingredients

  • 4 tbsp olive oil
  • 700g stewing steak, cut into chunks
  • 30g plain flour
  • 1 large onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 green pepper, deseeded and thinly sliced
  • 1 red pepper, deseeded and thinly sliced
  • 2 tbsp tomato purée
  • 2 tbsp paprika
  • 2 large tomatoes, diced
  • 75ml dry white wine
  • 300ml beef stock, homemade or shop-bought
  • 2 tbsp flat-leaf parsley leaves
  • 150ml soured cream

 

 

Method

  • STEP 1

    Heat oven to 160C/140C fan/gas 3.

  • STEP 2

    Heat 1 tbsp olive oil in a flameproof casserole dish or heavy-based saucepan. Sprinkle 700g stewing steak chunks with 30g plain flour and brown well in three batches, adding an extra 1 tbsp oil for each batch. Set the browned meat aside.

  • STEP 3

    Add in the remaining 1 tbsp oil to the casserole dish, followed by 1 large thinly sliced onion, 2 finely chopped garlic cloves, 1 green pepper and 1 red pepper, both finely sliced. Fry until softened, around 5-10 mins.

  • STEP 4

    Return the beef to the pan with 2 tbsp tomato purée and 2 tbsp paprika. Cook, stirring, for 2 mins.

  • STEP 5

    Add in 2 large diced tomatoes, 75ml dry white wine and 300ml beef stock. Cover and bake in the oven for 1 hr 30 mins - 2 hrs. Alternatively, cover and cook it on the hob on a gentle heat for about an hour, removing the lid after 45 mins.

  • STEP 6

    Sprinkle over 2 tbsp flat-leaf parsley leaves and season well with salt and freshly ground pepper. Stir in 150ml soured cream and serve.

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Roasted Game Birds with mustard fruits, pancetta and porcini stuffing

Roasted Game Birds with mustard fruits, pancetta and porcini stuffing

INGREDIENTS

  • 2 oven ready partridge 
  • 2 oven ready pheasant 
  • 2 oven ready mallard

For the stuffing

  • olive oil, for frying
  • 50 grams butter
  • 4 finely chopped banana shallot
  • 3 finely chopped celery sticks
  • 4 crushed garlic cloves
  • 1 tsp oregano
  • 1 bunch chopped flat leaf parsley
  • 10 finely chopped sage leaves
  • 500 grams free-range pork mince
  • 150 grams smoked diced pancetta
  • 1 tsp ground allspice
  • 2 tsp ground cinnamon
  • 1 tsp ground coriander
  • 0.5 tsp mixed spice
  • 4 roughly chopped dried figs
  • grated rind of 1 lemon
  • 2 free-range eggs, beaten
  • 100 grams fresh breadcrumbs
  • 75 grams pine nuts
  • 30 grams dried porcini mushrooms, soaked in boiling water for 10 minutes, chopped (reserve the water for gravy)
  • salt and pepper

For the gravy

  • 2 litres strong chicken stock
  • 2 sprigs rosemary
  • 2 bay leaves
  • 10 grams plain flour
  • 10 grams softened butter
  • 380 grams jar of Italian mustard fruits

INSTRUCTIONS

Preheat the oven to 190°C

To make the stuffing, heat a little olive oil in a frying pan with the butter cook the shallots, celery, and garlic for about 10 minutes until soft.  Remove from the heat and leave to cool.
Mix all the other stuffing ingredients in a bowl, then add the cooled shallot mixture and stir. Season with some salt and pepper. To taste the mix before cooking, fry a bit in a small frying pan and adjust the seasoning if necessary.  Roll the stuffing into 12 x 75g balls leaving the remaining stuffing to one side.
 
Season the birds generously inside and out and put into a roasting tin. Stuff the neck cavity of the birds with the remaining stuffing.

Rub the birds with olive oil then roast for 20-45 minutes taking out the birds as they are cooked:
  • the partridge will take 20-25 minutes,
  • the pheasant 25-30minutes
  • the mallard 35-45 minutes. 
Cook the stuffing balls on a greased tray for the final 25 minutes.  If the birds brown too quickly, cover them with foil.  Once cooked, set aside to rest for up to an hour before carving.

Meanwhile make the gravy.  Put the stock, rosemary, and bay leaves in a pan along with the reserved mushroom soaking liquid.  Bring to the boil and simmer until reduced by half.  Season to taste, and then strain. Cream the flour and butter and add to the gravy in small pieces, whisking as you go.

Drain the mustard fruits and add some of the syrup to the gravy, season to taste and keep warm. 

To serve, put the birds on a deep platter with the stuffing balls, then pour over some gravy, a little of the remaining mustard fruit liquid and top with the whole mustard fruits.

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BBQ Pigeon with Mustard Glaze

BBQ Pigeon with Mustard Glaze

Serving 1

Ingredients   

1 Whole pigeon

2 Sprigs of fresh thyme

2 Cloves of garlic

For the marinade:

20g Honey

20g Teriyaki sauce

10g Wholegrain mustard

2g Smoked paprika

4g Smoked chipotle paste

For the salad:

250g Fresh watercress

40g Grated parmesan

8x Raspberries

3x Whole ripe plums

a pinch Sugar

 

1. Make the marinade

Stir the marinade ingredients together.

2. Marinade the pigeon

Place the whole pigeon in a mixing bowl and brush it with the marinade. Season with salt, pepper and smoked paprika then set aside in the fridge for 20 minutes.

3. Preheat the oven

Preheat the oven to 180°C. While you’re waiting for the oven to heat up, rub the skins of the plums with a little oil and sugar and place them on a roasting tray.

4. Roast the pigeon

Once hot, move the marinated pigeon onto a separate lightly greased frying pan with the garlic and thyme and fry for around 8 minutes until nicely browned, then transfer to the same tray as the plums, and cook for 10-15 minutes. The plums should start to bleed at around 4 minutes, and can be removed then.

5. Rest Pigeon

Remove the pigeon from the pan and leave to rest. Prepare the salad while the meat’s relaxing, pausing every now and again to baste the pigeon with the juices from the roasting tray.

6. Dress the salad

For the salad, simply dress the watercress win a drizzle of rapeseed oil, then rip up the fresh raspberries and scatter them among the leaves. Cut up the plums.

7. Serve

Serve the rested bird on a plate or board. Arrange the salad around the pigeon, top with the pieces of plum, and sprinkle grated parmesan liberally over the top.

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One-Pot Grouse with Chorizo & New Potatoes

One-Pot Grouse with Chorizo & New Potatoes

Serving 2

Ingredients

  • 2 Whole Grouse
  • Butter
  • 1 tbsp  Olive Oil
  • 2x 1/4  Lemon
  • 2 Bay leaves
  • 2 Thyme Sprig
  • 300g  Chorizo Ring, thickly sliced
  • 700g   New Potatoes, halved (or quartered if really large)
  • 12 Garlic Cloves, unpeeled but left whole
  • Large Splash of Dry Sherry
  • 150ml  Chicken Stock
  • Handful Parsley Leaves, roughly chopped

 

Preheat the Oven

Preheat the oven to 180°C/160°C Fan/Gas Mark 4 and season the grouse all over

Brown the Grouse

In a large, flameproof casserole dish with a lid, heat the butter and some of the oil until sizzling, then spend a good 15 minutes browning the grouse well all over. Remove from the dish, and pop the lemon, 1 bay leaf and a sprig of thyme into each of the cavities. Set aside for later.

Prepare the Chorizo and Potatoes

Pour out the butter and replace with the remaining oil, then return the dish to the heat. Sizzle the chorizo for 5 minutes, until it starts to release its red oil. Throw in the potatoes, sizzle them until they start to colour, then add the garlic.

Season and splash in the sherry, allow it to bubble down a little, then pour in the stock.

Cook the Chorizo and Potatoes

Cover the dish with the lid, then cook in the oven for 20 minutes.

Add the Grouse

Season with herbs, then nestle the grouse, breast-side up, among the potatoes and chorizo.

Return the lid to the dish and cook in the oven for another 1 hour 15 minutes, or until the legs come easily away from the body.

Serve

Leave the grouse to rest for 10 minutes, then scatter with parsley and serve straight from the dish.

If you want to crisp up the skin, blast it quickly with a blowtorch.

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Drunken rabbit with wild rice and fennel flatbreads

Drunken rabbit with wild rice and fennel flatbreads

Ingredients 

  • 2 large rabbits jointed
  • 3 rashers smoked bacon cut into thin strips
  • 2 carrots peeled cut into large diced
  • 1 onion cut into large diced
  • 2 sticks celery chopped
  • 1 glove garlic crushed
  • 2 sprigs thyme
  • 1 bay leaf
  • 250 ml chicken stock
  • 150 grams prunes
  • 50 ml Armagnac or brandy
  • 50 grams soft brown sugar
  • 150 ml good red wine
  • salt and pepper
  • flour for dusting

For the rice

  • 300 grams mixed wild rice
  • 400 ml water
  • 1 tsp salt

For the flatbreads

  • 150 grams plain flour
  • 15 grams yeast
  • 75 ml warm water
  • 2 tbsp olive oil
  • 2 tsp fennel seeds

 

Method

Heat the oven to 150c
For the Drunken Rabbit:
  1. Place the prunes in a bowl and massage in the Armagnac and brown sugar, then set aside.
  2. Place a large, deep casserole over a medium heat and add a good glug of vegetable oil. Dust the rabbit joints with the flour, pat off the excess and fry gently, turning to get an even, brown colour. Remove the rabbit and then add all the chopped vegetables, bacon, herbs and garlic.
  3. Fry gently for 5-8 mins, until just starting to colour, then add the red wine, increasing the heat and stirring to remove the browned flour from the bottom, which helps to thicken the gravy, add the chicken stock, rabbit pieces and the boozy prunes.
  4. Cover the casserole and place in the middle shelf of the oven for 50 minutes.

For the wild rice:

  1. Give the rice a good wash under cold, running water.
  2. Place the stock, water and salt into a pan large enough to hold the rice and bring to the boil. Add the rice and cook for 8-10 mins, depending on how you like your rice, wild rice can be slightly chewier than white rice so may need a little more cooking. Once cooked, pour into a sieve and run under cold water until completely cold.

For the Flatbreads:

  1. In a food processor, add the flour, oil, yeast and water, and then pulse until it forms dough.
  2. In a dry frying pan over a low heat, gently fry the fennel seeds to release their flavour, once you can smell the fennel they are usually ready. Allow them to cool.
  3. Remove the dough to a bowl and add the cooled fennel seeds, quickly knead them in, cover the bowl with cling film and put somewhere warm until the dough doubles in size.
  4. When it has doubled in size, place a frying pan over a medium heat, tip out the dough and pinch off golf ball sized pieces; roll them in your hands then roll flat with a rolling pin.
  5. Place them in the pan over a medium heat, a griddle pan is best and gently cook, the thinner you roll them, the faster they cook.
  6. Once browned on one side, flip them over and finish cooking.

To serve:

Remove the casserole and stir gently, checking the rabbit is soft and starting to come away from the bone, taste for salt and pepper.

Return the rice to a pan of boiling water for 1 minute, drain and spoon into the centre of a large plate, place the rabbit pieces on top of the rice, remembering all those braised vegetables and rich gravy, finally a couple of warm flatbreads on the side.
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Wild duck with grapes and radicchio

Wild duck with grapes and radicchio

We will soon be stocking wild mallard as the season gets underway. This duck recipe is an easy introduction to cooking with game. Serve as an alternative to your standard Sunday roast. Serves 2. 

Ingredients

  • 1 mallard, about 600g, oven-ready from Turnbull's 
  • 1 fresh rosemary sprig
  • 1 fresh thyme sprig
  • 2 strips orange zest
  • ¼ cinnamon stick
  • 50g butter
  • 
1 radicchio
  • 1 tbsp olive oil
  • Small bunch red grapes on the stem, about 200g
  • 
1 large tbsp good balsamic vinegar

Method

  1. Prepare the mallard. Check there are no feathery stubs still attached to the skin and pick out those that you can find (a pair of cooks’ tweezers will help). Season the cavity well with salt and pepper, then stuff with the herbs, orange zest, cinnamon stick and half the butter. Set aside.

  2. Bring a large pan of salted water to the boil. Cut the radicchio into quarters, leaving the leaves attached at the base, then drop into a pan of boiling water for 30 seconds. Drain well and set aside on a clean cloth or piece of paper towel.

  3. Heat the oven to 240°C/220°C fan/gas 9. Season the bird with salt and pepper. Heat the oil in a flameproof casserole (or oven proof sauté pan) on a medium-high heat and brown the mallard very well (it will take a good 15 minutes to do properly). Making sure the bird is breast-side up in the pot, transfer it to the oven and roast for 10 minutes. Add the radicchio and the grapes to the pot, then roast for a further 10 minutes, turning the radicchio and grapes halfway through. To check if the duck is done, give the breasts a gentle squeeze – they should be firm yet giving, like a perfectly ripe peach.

  4. Transfer the bird to a board, drizzle with the balsamic vinegar, cover loosely with foil and leave to rest for 10 minutes. Add the rest of the butter to the pot and put it back on a high heat for just a minute, to melt the butter, bring the juices to a boil and make sure the radicchio and grapes are warmed through.

  5. Carve the mallard as you would a chicken – serve the breasts off the bone and the legs bone-in. The meat won’t be piping hot, as it’s medium-rare, so serve it quickly on warm plates, garnished with the radicchio and grapes, drizzled with the scant but flavoursome sauce.

 

Recipie by: Chef Jacob Kenedy
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Herb stuffed roast pork

Herb stuffed roast pork

A loin of pork is the ideal roasting joint because it has a thick layer of fat, which keeps the tender meat moist while roasting. You can also use leg too. Serves 4-6. 

Ingredients

  • 1.4kg boned and rolled loin or leg of Northumbrian Pork
  • 1 tbsp chopped fresh sage
  • 1 tbsp chopped fresh thyme, plus thyme sprigs to garnish (optional)
  • 3 garlic cloves, crushed
  • 3 amaretti biscuits, crushed
  • 3 tsp sea salt
  • Sunflower oil, for greasing
  • 1 tsp plain flour
  • 600ml pork or chicken stock, hot

For the stuffing

  • 1 medium onion, finely chopped
  • 25g butter, plus extra for brushing
  • 75g fresh white breadcrumbs
  • 25g amaretti biscuits, crushed
  • 1 heaped tbsp chopped fresh sage
  • 1 tbsp chopped fresh thyme
  • ½ medium free-range egg, beaten
  • OPTIONAL: Turnbull's Traditional Sausagemeat 

Method

  1. Preheat the oven to 240°C/fan 220°C/gas 9, or as high as it will go. In a bowl, mix together the sage, thyme, garlic, biscuits, and season well. Unroll the pork, turn over and spread the herb mixture all over the meat side. Reshape the joint and tie with string at 2cm intervals. Weigh to calculate the cooking time (see p80; a 1.4kg joint with about 100g herb filling should take 1¾ hours), then rub 3 tsp salt into the skin, making sure it goes into the slits. Place in a lightly greased roasting tin, skin-side up and roast for 20 minutes, then reduce the temperature to 180°C/fan160°C/gas 4 and roast for the remainder of your calculated roasting time.

  2. Meanwhile, make the stuffing. Fry the onion gently in the butter until soft and lightly browned. Tip into a bowl and stir in the breadcrumbs, crushed biscuits, sage and thyme. Season. Stir in the egg, then spoon into a small, buttered ovenproof dish and rough up the surface with a fork. Cover and set aside.

  3. Half an hour before the pork is ready, brush the top of the stuffing with a little melted butter and roast alongside the pork.

  4. When the pork is cooked, remove from the oven and rest, uncovered, for 15 minutes. Turn the oven off. Lay a sheet of foil on the stuffing and leave in the oven to keep warm.

  5. To make the gravy, pour the excess fat from the tin and put over a medium heat on the hob. Stir in the flour and gradually pour in the stock, stirring and scraping up all the juices from the base as you go. Bring to the boil, then simmer until reduced. Strain into a gravy boat. Take the pork to the table, garnished with thyme sprigs, if you like. Remove the string from the pork, slide a knife under the crackling and lift it off. Carve the meat and serve with the crackling, stuffing and gravy.



    Recipie: https://www.deliciousmagazine.co.uk/recipes/herb-stuffed-roast-pork/ 
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Braised beef in ale with scone topping

Braised beef in ale with scone topping

One of those hearty recipes that never fails to please is Beef that has been cooked in ale. If you want to save some time, pick up one of Baker Phil's handmade Scones instead of making your own! Serves 4. 

Ingredients

  • 1 Bottle of Turnbull's 1880 Gold (brewed by Alnwick Brewery) 
  • 500ml fresh beef stock
  • 1.2kg Northumbrian Braising Steak, cut even pieces
  • 4 tbsp sunflower oil
  • 200g smoked bacon lardons
  • 25g butter
  • 250g chestnut mushrooms, thickly sliced
  • 2 medium onions, thinly sliced
  • 1 tsp sugar
  • 3 garlic cloves, crushed
  • 1 tbsp fresh thyme leaves, chopped
  • 20g plain flour
  • 3 tbsp Worcestershire sauce
  • 4 bay leaves

For the mustard scone topping (or pickup a Turnbull's Cheese scone) 

  • 225g self-raising flour, plus extra to dust
  • 1 tsp baking powder
  • 1 tsp English mustard powder
  • 1/2 tsp each salt and ground black pepper
  • 55g chilled butter, cut into small pieces
  • 150g cheddar, finely grated
  • 1 tbsp fresh thyme leaves, chopped
  • 1 tbsp chopped fresh curly leaf parsley
  • Mix of 60ml milk and 60ml water, warmed, plus extra milk for brushing
  • 1 tbsp wholegrain mustard

Method

  1. Boil the ale and beef stock in a pan until reduced to 600ml (15-20 minutes)

  2. Meanwhile, season the beef. Heat 1 tbsp oil in a large non-stick frying pan. Add half the beef and brown for 1 minute on each side. Put in the baking dish. Repeat with the remaining beef and another 1 tbsp oil.

  3. Add the bacon to the pan and stir-fry for 2 minutes until golden. Put in the baking dish using a slotted spoon. Add 1 tbsp oil and half the butter to the pan. When the butter has melted, add the mushrooms. Stir-fry over a high heat for 2 minutes, then spoon them over the beef and bacon.

  4. Heat the oven to 150°C/130°C fan/gas 2. Turn the heat down to low-medium. Add the remaining butter and oil to the pan with the onions and sugar and fry for about 20-25 minutes, stirring frequently, until richly caramelised. Add the garlic and thyme and cook for 1 minute more.

  5. Stir the 20g flour into the onions, then the ale and stock reduction, and bring to the boil, stirring. Stir in the Worcestershire sauce and bay leaves and season lightly to taste. Pour the sauce over the meat, then cover the dish with foil, sealing it well around the edges. Cook for 2-2 1/2 hours until the beef is meltingly tender.

  6. When the beef is tender, make the topping. Sift the flour, baking powder, mustard powder, salt and pepper into a food processor. Add the butter and pulse until it resembles fine breadcrumbs (or put the dry ingredients into a large mixing bowl, then work in the butter with your fingertips). Tip into a large mixing bowl and mix in 100g of the grated cheese and the herbs. Mix the warm milk and water with the wholegrain mustard, add it to the bowl and mix in with a dinner knife. Bring the dough together with your hands, turn out onto a floured work surface and gently press out until 1.5cm thick. Cut into 6cm rounds, then combine the offcuts to make 12 scones.

  7. Remove the beef from the oven, then remove and discard the foil. Turn up the oven to 220°C/200°C fan/gas 7. Brush the scone tops with milk and sprinkle over the remaining 50g cheese. Arrange the scones over the baking dish, then bake for 20 minutes until they’re risen and golden. Serve with seasonal greens.  

TIP: Braise the beef up to 48 hours in advance. Reheat (covered in foil) in a low oven while you make the scones, carrying on from step 6.

 

Recipie: https://www.deliciousmagazine.co.uk/recipes/braised-beef-in-ale-with-mustard-scone-topping/ 
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Pork Steaks with Mango Chutney

Pork Steaks with Mango Chutney

Preparation Time: 10 minutes

Cooking Time: 18-25 minutes

 

Ingredients:

4 Pork Loin Steaks

6 oz dried apricots, chopped

1 red onion, peeled and thinly sliced

2 tablespoons sweet chilli sauce

1 tablespoon mango chutney, try Mad Jam Woman (made in Amble) 

Juice of 1 lemon

½ pint water

1 tablespoon freshly chopped Coriander 

 

Method:

  1. Put the apricots in a pan with the onion, sweet chilli sauce, mango chutney, lemon juice and water.
  2. Bring to the boil, reduce the heat and simmer for 10-15 minutes until reduced and thickened. Remove from the heat, allow to cook and stir through the cilantro.
  3. Preheat the grill to moderate and cook the pork for 8-10 minutes on each side. Alternatively, cook on a prepared BBQ for 8-10 minutes on each side over direct heat.
  4. Serve the pork with the apricot chutney, new potatoes and green salad or seasonal vegetables.
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Grilled Nectarines with Honey & Cream

Grilled Nectarines with Honey & Cream

Fruit on the BBQ? Yes. 

If you needed to be told that you can char-grill fruit and don’t want to put on a couple of ounces, don’t try this, simple, but extravagant, self-indulgent, high in fat and definitely not one of your 5-a-Day, but absolutely delicious!

  • Serving Size 4

    Ingredients 

    • Nectarines halved & stoned x 4
    • 20ml honey – runny
    • 10ml black treacle
    • 5g ground cinnamon
    • 50gl vanilla ice cream
    • 20g clotted cream

    Method 

    1. Mix honey & black treacle and brush over cut surface of nectarines
    2. Grill cut-face down on medium grill for 5 minutes, or until warmed through.
    3. Serve with scoop of ice cream and smaller scoop of cream on top.
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