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Somerset Foodie recipes - let us inspire you...

Orecciette Pasta with roasted cauliflower, preserved lemons, hazelnuts and pangrattata

Orecchiette Pasta with Roasted Cauliflower, Preserved Lemon & Hazelnuts

Growing up, cauliflower was generally presented to me smothered in cheese sauce and baked in the oven. It's delicious and still is a real family favourite. However, the wonderful nutty flavour that a simple cauliflower develops when roasted is a joy that I didn't discover until a few years ago. Cauliflower is widely available all year round, although they are at their peak in spring and autumn, they are a real workhorse during those drab months when not much seems to be in season.
Korean Chilli & Garlic Noodles

Korean Chilli & Garlic Noodles

I have a number of 'go to' noodle sauces - ones that I can throw together really quickly, generally from store cupboard ingredients and this is one of them. Gochujang provides the base for this sauce and also the Korean vibe...

Shaved Fennel and Chickpea Salad with Pickled Lemon Dressing

Shaved Fennel and Chickpea Salad with Pickled Lemon Dressing

I keep reaching for our delicious Pickled Lemon Paste. It's intense lemon flavour provides a great lift to so many dishes...

Spanish Chickpea Stew with Fino Sherry and Roasted Peppers

Spanish Chickpea Stew with Fino Sherry and Roasted Peppers

If you've ever thought vegetarian food is slightly dull, hold on to your hats... this simple one-pot dish based on the humble chickpea absolutely packs in the flavour. The soft creamy chickpeas are cooked in a richly flavoured tomato sauce with a good splash of Fino sherry, dried chilli and smoked paprika. The dish is finished with roasted peppers, creamy aioli made with olive oil, a scattering of fresh parsley and a chunk of grilled sourdough.

Whole Roasted Cauliflower with Schug

Whole Roasted Cauliflower with Schug

Ready for a cauliflower renaissance? No more soggy, over-cooked mush, cauliflower deserves to be a dinner-plate hero! This humble vegetable is simply transformed when roasted - it's sweet and nutty with hints of smoky charring on the edges.
Broccoli on Sourdough with Mexican Chilli Oil and Burrata

Broccoli on Sourdough with Mexican Chilli Oil and Burrata

I guess broccoli isn't the first ingredient that springs to mind when considering 'things to go on my toast' but a friend of mine raved about this recipe, it's from the brilliant Thomasina Miers - a chef, writer and TV presenter who won MasterChef in 2005. 
Asian Cucumber Salad

Asian Cucumber Salad

It's sometimes hard to get excited about cucumber, particular when they are 'straight from the fridge cold' and sliced into slightly uninspiring rounds. Cucumbers are 96% water, they have a lovely clean, crunchy texture but need a little helping hand to bring out their best.
Noodle Salad with Sesame, Ginger & Soy Dressing

Noodle Salad with Sesame, Ginger & Soy Dressing

I just love the fresh vibrant flavours of a noodle salad, a riot of textures and flavours - brought together with a zingy, aromatic dressing. Year-round versatility, you can incorporate whatever fresh veg or salad happens to be in season at the time, or lurking in your fridge and needs using up.

Wild Garlic Potato Salad with Japanese Mayonaise

Wild Garlic Potato Salad with Japanese Mayonaise

Wild garlic is so abundant in Somerset - so much of the woodland in early spring has that unmistakable aroma. The season starts in early March and goes on through to the middle of Spring. If you miss the season we sell an awesome jar of Wild Garlic Pesto made in small batches on our doorstep...
Roasted Butternut Squash Salad, Pecans, Spinach, Feta with Maple Syrup Dressing

Roasted Butternut Squash Salad, Pecans, Spinach, Feta with Maple Syrup Dressing

The idea of a dressing is to enhance the flavour of the food you are eating. The acid from the vinegar contrasts with the sugar, salt and oil to heighten the pleasure we get from eating. Dressing hot, cooked vegetables is just as gratifying as dressing cold salad leaves, almost more so.
Orecchiette Pasta with Roasted Squash, Cavolo Nero & Pangratatto

Orecchiette Pasta with Roasted Squash, Cavolo Nero & Pangratatto

Orecchiette is a pasta shape that hails from the Southern Italian region of Apulia and is perfect for this beautiful pasta dish. Pangratatto is effectively just fried breadcrumbs but it's a great addition to this dish as it adds a brilliant texture. There are lots of different squashes now widely available from good green grocers. We got ours from a fantastic local organisation called Root Connections www.rootconnections.co.uk - a charity that helps homeless people. They have a small farm where volunteers and residents grow fabulous produce to supply homes and restaurants with the fruits of their labour, check it out, it's amazing.
Date Syrup Flapjack Recipe

Date Syrup Flapjack Recipe

In the last few months I've been experimenting with different ingredients and in particular, different sugars and syrups. Although fuel is the main purpose, flavour is equally as critical. My cycling buddies have been enthusiastic candidates for my flapjack taste-test trials, and in the last few weeks, I think I'm getting close to the perfect recipe.

Fresh handmade pasta

Fresh handmade pasta

There is something primal about making your own pasta, a bit like making your own bread. I don’t always have time to do this (or the organisational ability), but when I do, it's deeply rewarding and tastes just SO GOOD. You need just two ingredients for this recipe...00 Pasta flour and fresh eggs. 
Rhubarb and Orange Drizzle Cake

Rhubarb and Orange Drizzle Cake

This is a fab seasonal cake recipe using rhubarb - the amazing vegetable that thinks it's a fruit! Forced Rhubarb which is beautifully tender, comes into season in January - with the garden Rhubarb season kicking off in April. Garden rhubarb is slightly less tender but often deeper in flavour.
Apricot Frangipane Tart

Apricot Frangipane Tart

Apricots aren't always the easiest fruit to work with, but few can resist the delights of a beautiful apricot tart. We invited our friend Lucy from the Pockeredge Pantry to show us her recipe for this stunning tart. Using her glorious Apricot Jam, full of big chunks of fruit, our Matthews flour and ground almonds we make a tart befitting the best French patisseries.
Miso Mushroom Poke Bowl

Miso Mushroom Poke Bowl

You could easily be mistaken for thinking that a Poke bowl is a Japanese invention, but actually it's one of the national dishes of Hawaii. Slap bang in the middle of the Pacific Ocean, Hawaiian cuisine has lots of influences from the Orient.