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Elderflower Champagne

Elderflower Champagne
Summer fizz that packs a punch!
Recipe type: Drinks
  • 4 litres hot water
  • 750g sugar
  • Juice and zest of 3 unwaxed lemons and 1 large orange.
  • 2 tablespoons cider apple vinegar
  • About 15-20 Elderflower heads, in full bloom
  • A good pinch of dried yeast
  1. Put the hot water and sugar into a large container (a spotlessly clean bucket is good) and stir until the sugar dissolves, then top up with cold water so you have 6 litres of liquid in total.
  2. Add the citrus juice and zest, the vinegar and the flower heads and stir gently.
  3. Cover with a clean muslin and leave to ferment in an airy and cool place for 2 or 3 days. Have a look at the brew at this point and add a pinch of yeast.
  4. Leave the mixture to ferment covered with muslin for a further four days. Strain the liquid through a sieve lined with muslin and decant into sterilised screw-top plastic bottles (a good deal of pressure can build up inside as the fermenting brew produces carbon dioxide so strong bottles and lids are essential).
  5. Seal and leave to ferment in the bottles for at least a week before serving, chilled with Mango juice.
  6. Can now be transferred into glass bottles with swing top lids or champagne bottles with a cork and cage or proper stopper
  7. The champagne should keep in the bottles for several months. Store in a cool, dry place.
  8. If using Grolsch style swing top bottles watch your fingers, don’t point the bottle at anyone as it can be a bit feisty and open outdoors if you don’t want to be cleaning up when you should be quaffing.
  9. To avoid explosions, use strong bottles and strong seals. A really active mixture can produce lots of gas if left for a long period, so do remember to let it off regularly to prevent explosions! There are lots of warnings about where and when to pick them but one’s away from busy roads are best and are always best picked on a hot sunny day. Don’t put them in a plastic bag for too long and use immediately for best results.


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Ginger Zinger

Ginger Zinger
A Healthy Juice to get you started. SCOFF ‘s favourite & Jules drinks this during the show instead of coffee!
Recipe type: Drinks
Serves: 1
Prep time: 
Total time: 
  • 2 Carrots
  • 2 Apples
  • ¼ Lemon ( with skin on if unwaxed – peeled if waxed )
  • Slice of Ginger – about ¼”
  • Small handful of Ice
  1. Juice It!!


Nut Free Hummus Cooked by Annie’s Supper Club


Nut Free Hummus Cooked by Annie’s Supper Club
Nut Free Hummus Cooked by Annie’s Supper Club This is my own recipe and it does NOT include tahini – that is because we have customers with nut allergies so, like so much of what we do, we make it accessible for all. Obviously you could add some if you prefer the taste. I use my Vitamix , but a liquidizer is fine.
Cuisine: Middle Eastern
Recipe type: Appetiser
Serves: 4
  • 1 can of chickpeas – drained & rinsed
  • 40ml fresh lemon juice
  • 65ml good quality olive oil
  • 1tsp ground cumin
  • ¼tsp ground cayenne
  • 1 clove of garlic, minced and pasted
  • ½ tsp sea salt
  • Fresh parsley & olive oil to garnish (optional)
  • Place 30ml of the lemon juice and the olive oil in the Vitamix container. Add the cumin, cayenne, salt and garlic. Add the drained chickpeas.
  1. Place 30ml of the lemon juice and the olive oil in the Vitamix container. Add the cumin, cayenne, salt and garlic. Add the drained chickpeas.
  2. Set the dial to Variable 1 then turn the Vitamix on and slowly increase the speed to 10.
  3. If you want a really smooth hummus you can use High but I tend to keep the speed on 10 as I don’t want a puree but a hummus with a bit of character. Use the tamper if necessary to push the ingredients down.
  4. Turn the machine off and taste – add the rest of the lemon juice and adjust the seasoning to suit your tastes.
  5. To serve I like to sprinkle with fresh, finely chopped parsley and a drizzle of olive oil.
  6. Cooked by Annie’s Supper Club www.Anniesupperclub.co.uk

Heart shaped Fruit Tart

Heart shaped Fruit Tart
Cuisine: French
Recipe type: Dessert
  • For the sweet pastry use a heart shaped base pan to keep with the theme!
  • • 350g/12 oz plain flour
  • • pinch salt
  • • 125g/4½oz unsalted butter
  • • 125g/4½oz caster sugar
  • • 2 free-range eggs, whole and 1 yolk only
  • Crème patissière
  • • 500ml/18fl oz full fat milk
  • • 2 vanilla pods, seeds removed and pods retained
  • • 6 free-range eggs, yolks only
  • • 120g/4½oz caster sugar
  • • 50g/2oz plain flour
  • • 4 tbsp Cherry brandy
  • Ingredients for the toppings
  • • 800g/14oz strawberries
  • To serve
  • • 4 tbsp smooth apricot jam
  • • 75g/2¾oz mint tips
  • • 50g/2oz icing sugar
  • • 100g/3½oz green shelled pistachios almonds and pecan nuts, roughly chopped
  1. For the sweet pastry, preheat the oven to 190C/350F/Gas 5.
  2. Lightly grease and flour 12 x 8cm/3¼ heart shaped tins.
  3. Stir the flour and salt together in a large mixing bowl. Add the flattened butter straight from the fridge into the flour and rub in the mixture.
  4. Add the sugar, mix together the eggs and egg yolk, and add to the mixture. Gently mix with a dough scraper, or spatula, until the dough comes together in a ball.
  5. Lightly flour a work surface, tip the pastry ball out onto it, and knead until you have a smooth soft dough. Shape the pastry into a square, to make it easier to roll out.
  6. Place the dough the fridge to chill for an hour minimum, preferably overnight.
  7. Remove the pastry from the fridge and lightly flour a work surface. Roll out the pastry 2-3mm thick and line the 12 tins, leaving an overhang of pastry. Place some greaseproof paper over the top and fill with baking beans. Rest in the fridge for 30 minutes.
  8. Once chilled, place the pastry tart cases on a baking sheet and cook for 15 minutes. Lift out the paper and beans, brush with beaten egg yolk, and place back in the oven for 8 minutes.
  9. Remove from the oven and allow to cool for 15 minutes. Then trim the edges and lift out onto a cooling rack.
  10. For the crème patissière, place the milk, vanilla seeds and pods into a large saucepan and warm though.
  11. Place the eggs, sugar and flour in a large mixing bowl and whisk until the colour changes and becomes pale. Gradually add the warm milk and vanilla to the egg mixture, whisk together, then return the mixture to the pan. Cook on a low heat until it the mixture thickens, then pour into a clean bowl. Place a circle of greaseproof paper on the mixture, to stop a skin forming.
  12. If you would like to flavour the crème with kirsch, add it to the crème once it is cold.
  13. To make up the fruit tarts, spoon the crème patissière in a piping bag, and pipe into the pastry cases. Top the tarts with the strawberries.
  14. Put the apricot jam and 1-2 tablespoons of water in a small sauce pan and warm it through, so it loosens up and becomes more liquid. Lightly brush the fruit to glaze.
  15. To serve, place the tarts on a cake stand and dust with icing sugar, and garnish with mint tips or pistachios.


Pasta Recipe

Pasta Recipe
Cuisine: Italian
Recipe type: Main
Serves: 2
Prep time: 
Cook time: 
Total time: 
  • 500g plain flour
  • 4 whole eggs
  • 6 egg yolks
  • 1 tbls olive oil
  • Mix all ingredients in food processor and leave to stand in fridge for 10 minutes
  1. Fry 300 g of chestnut mushrooms quartered in 1 tbl spoon of olive oil and spoon of butter till golden. Add one finely chopped garlic clove and cook till soft.
  2. Put the mushrooms to one side.
  3. On a low heat melt 50 g of butter in a sauce pan. When melted add 50 g of plain flour, stir very well to incorporate the flour and butter into a paste.
  4. Add 50 ml of milk at a time and mix well to get rid of any lumps, when the 50 ml of milk has been stirred in add another 50 ml – Keep stirring constantly so that the mixture does not burn.
  5. In total you will need to add 300 ml of full fat milk. Once the sauce has thickened add 100 g of grated mature cheddar and 1 tsp of English mustard. Season with salt and pepper. Add the mushrooms to the sauce plus 30 g of chopped parsley.
  6. Serve on Pasta or with Chicken.


Runner Bean parcels with Olympic swimming seared Tuna and Jersey Potatoes

Runner Bean parcels with Olympic swimming seared Tuna and Jersey Potatoes
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
  • 1 Tuna Steak per person
  • Olive Oil
  • 5 or 6 New Jersey potatoes per person
  • 100 g of Runner Beans per person
  • 100 g Chives – cut long
  • 1 clove Garlic
  • 50 g Butter
  1. Put the new potatoes In a saucepan with boiling water and cook on a medium heat for 12 minutes.
  2. Whilst the potatoes are cooking Blanch the Chives in boiling water.( Insert for 3 minutes into boiling
  3. water) Prepare the runner beans and tie them into parcels with the softened chives
  4. Steam the Runner bean parcels for about 5 minutes
  5. Heat the Olive Oil Till Hot and Sear each Tuna Steak for 2 minutes on each side. Depending on the
  6. thickness of the steak – it should leave a little bit of Pink meat in the middle.
  7. Chop the Garlic Fine and heat gently in a Pan with the butter till melted.
  8. Serve all together and Use the Garlic butter as a dressing over the Tuna and Beans


Tear and share

Tear and Share
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • 150ml/5fl oz whole milk, plus extra for glazing
  • 400g/14oz strong white flour, plus extra for kneading
  • 7g/¼oz sachet fast-action dried yeast
  • 1 tsp caster sugar
  • 1 tsp fine sea salt
  • 15g/½oz butter
  • 1 tbsp sunflower oil, plus extra for greasing
  • 1 large onion, peeled and chopped
  • 1 garlic clove, crushed
  • 15-20 sage leaves, chopped, plus extra for garnish
  • freshly ground black pepper
  1. Heat 150ml/5fl oz water and the milk in a saucepan over a low heat until lukewarm.
  2. Sift the flour into a large mixing bowl and stir in the yeast, sugar and salt.
  3. Make a well in the centre and stir in the water and milk with a large wooden spoon. Gather
  4. into a ball then turn out onto a lightly floured surface and knead
  5. Place the dough in an oiled bowl and cover loosely with oiled clingfilm. Leave to rise in a
  6. warm place for 45-60 minutes or until doubled in size.
  7. Meanwhile, melt the butter and oil in a large non-stick frying pan and fry the onion and garlic
  8. over a very low heat for 10 minutes, or until softened.
  9. Scatter the chopped sage over the onions and cook for a further 2-3 minutes. Remove from
  10. the heat, season with lots of freshly ground black pepper and set aside to cool.
  11. When the dough has doubled in size, tip it back onto a floured surface and flatten with the
  12. palms of your hands. Spoon the onion mixture on top and knead for a couple of minutes until evenly
  13. incorporated. Sprinkle with a little extra flour if it becomes sticky.
  14. Divide the dough into eight and shape into neat balls by pulling the dough from the outside
  15. of the ball and pushing into the centre. Turn over with the ends underneath. Place the rolls in a circle
  16. on a large baking tray lined with greaseproof paper, making sure the dough balls are touching. Cover
  17. loosely with oiled cling film and leave to prove in a warm place for 45 minutes, or until doubled in size.
  18. Preheat the oven to 180C/350F/Gas 6.
  19. Brush the top of each roll lightly with milk and place a small sage leaf on top. Brush with more milk and bake in the centre of the oven for 20 minutes, or until risen and golden-brown.


5 Minute Banana Chocolate Chip Quinoa Flake Bake

5 Minute Banana Chocolate Chip Quinoa Flake Bake
The perfect 5 minute breakfast that’s high in protein, fiber… and chocolate.
Recipe type: Dessert
Serves: 2
Prep time: 
Cook time: 
Total time: 
  • 3 tbsp banana, mashed
  • ¼ cup egg white *see note
  • ½ cup quinoa flakes
  • 1 tbsp dairy-free chocolate chips or carob chips
  • 1 tbsp pecans, chopped
  • pinch cinnamon and nutmeg
  1. Example
  2. Prepare a 16oz. microwave/oven safe dish by oiling with a dab of coconut oil. Set aside. Drop all ingredients in a small bowl and mix until fully incorporated. Press mixture into prepare dish and even out with fork.
  3. Microwave option: Place in the microwave and cook for 2.5 minutes. You’ll know when it’s done when it rises slightly, is harder to the touch, and pulls away from the sides of the dish. Don’t bake it too long, or you’ll have a chocolate Frisbee!
  4. Oven option: Place in a preheated oven at 350F and bake for 25-30 minutes, or until toothpick inserted comes out clean.
  5. Allow to rest for 1 minute before tipping over onto a plate and smothering with your favorite toppings.