Guest Chef 7
Bean, tomato and sausage stew
Heat the butter substitute in a large saucepan, add onion and garlic and fry for 5 minutes until soft. Add red pepper and celery to the pan and fry for 5 minutes. Stir in the chorizo, tomato puree, stock, chopped toma...
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Mushroom risotto
In a small saucepan, heat the chicken stock and bring to a simmer. In a heavy-bottomed pot or pan, pour the butter substitute and sauté the pancetta and onions over medium-low heat for 5 minutes. Add the sliced mushr...
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Lemon drizzle Cake
Sift the flour and baking powder into a large mixing bowl, add the remaining cake ingredients and beat with a wooden spoon until smooth. Spoon the mixture into a greased and base lined loaf tin. Bake in a preheated ov...
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Cherry Bakewell cake
Preheat oven to gas mark 4/180°C/160°C fan. Using a food processor or an electric mixer, blend together the Flora Cuisine, sugar, flour, ground almonds, eggs and vanilla extract. Place half of the mix into a greased...
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Pork with mustard and mushrooms
Preheat the oven to 160C/Gas 4/fan oven 140C. Rub the flora cuisine all over the surface of a gratin dish or ramekins. Peel and slice the potatoes to a width of 3mm/1⁄8in. Lay the slices on a clean tea towel and pat...
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Fish and leek pie
Preheat oven to 200°c, 180° fan assisted or gas mark 6. Boil potatoes in a pot for about 15mins or until cooked. Meanwhile for the sauce, place the flora cuisine in a pot, heat and add the flour and cook for a few m...
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Sweet potato and chicken curry with naan bread and rice
Put the chicken thighs in a bowl and marinate with spice paste, minced garlic and yoghurt for at least 15mins or overnight. Next, peel and chop the sweet potato into cubes. Place in a bowl of water with a squeeze of l...
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Healthy veggie and goats` cheese fritters
In a large bowl, mix together the grated courgette that had been drained, onions, grated potatoes, spring onion, sweetcorn, tomatoes, peppers, peas, grated goats cheese and mint and mix together thoroughly. Season wit...
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