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  • Blanco Niño' Green Pea Guacamole

    Blanco Niño' Green Pea Guacamole

    Here is a recipe from our good friend's at Blanco Niño using their sublime corn chips which are available to order here online!

    We’re quite partial to a creamy avocado but sometimes it’s not easy to find an avocado that’s just right. So why not swap it for an unassuming freezer staple? 



    This recipe makes about 620g or a big sharing bowl of dip.

     450g or a pack of frozen peas

    2 tbsp or 30g of tahini  

    ½ cup or 15g of coriander, sliced

    ½ cup or 15g of mint, sliced

    The zest of 1 lime

    The juice of 2 limes

    ⅔ tbsp or 10g of extra virgin olive oil

    2 tbsp or 30g of finely diced brown onion

    2 whole or 40g of fresh red and green chilli, chopped

    2 tbsp or 30g of water

    Season with salt to taste

    Blanco Niño Lightly Salted corn tortilla chips



    1. Bring about 1 litre of water to a boil at high heat and add the peas. As soon as they are defrosted, strain them out of the water and shake them well. 
    2. In a blender or food processor, add the tahini, olive oil, lime juice and zest, water, salt and some of the coriander and mint and blend well. Taste and correct seasoning if needed
    3. Transfer to a bowl, add the onion, chilli, rest of herbs and mix
    4. Pour the dip on a serving dish or wide bowl and sprinkle the gremolata all over it.
    5. Serve with Blanco Niño corn tortilla chips on the side.
  • Slow cooked Short Rib Cheeseburger Pizza by Barry Horne

    Slow cooked Short Rib Cheeseburger Pizza by Barry Horne

    Makes 2 large pizzas


    For the dough:

    500g strong flour

    7g fast action yeast

    5g salt

    300ml warm water 

    For the short rib:

    500g short rib

    1 large onion

    2 carrots

    1tbsp tomato puree

    125ml red wine

    500ml beef stock

    Salt and pepper

    For the rest:

    Tomato sauce for pizza (either jar or homemade)

    200g grated cheddar and mozzarella 

    1 small red onion (cut in rings)

    Small jar Gherkins/pickles

    American mustard 

    50g Mayo 

    50g Ketchup

    ¼tsp Smoked paprika


    Start with the short rib as this takes about 2 hours. Pre heat the oven to 160 deg C. Roughly chop the veg and leave to one side. Season the ribs well with salt and pepper and sear in a hot pan to get colour all over, take them out and add the onion and carrot and colour them also. Add the tomato puree and cook for 1-2 mins, remove everything from the pan and place in a deep dish or baking tray, deglaze the pan with the red wine and reduce, then add the beef stock, bring to the boil and pour over the beef and veg cover with some foil and put into the oven and cook for 2-3 hours or until it’s falling apart.

    When cooked strain off the sauce and stored the beef and keep in the sauce until ready to use. 

    While your short ribs are cooking you can make the dough for the pizza.Add all ingredients to a large mixing bowl and bring together to form a dough. Knead the dough for 8-10 mins to activate the yeast and to stretch the gluten, this will make for a better bread dough.

    Place back into the bowl and leave to prove for 45 mins to 1 hour or until doubled in size.

    When doubled, roll out a large rectangle and put it into a deep rectangular tray and leave to prove again until doubled in size.

    Then onto the toppings:

    For the burger sauce, mix the ketchup and mayo, a nice pinch of paprika and add a small amount of the pickle juice. Whisk together and season well. 

    Then slice up the gherkins and onions and your ready to build. 

    Preheat the oven to 200 deg C. Grab your tray with the dough and add a layer of tomato sauce. Add the cheese all around the edge of the tray as you want a thick crust of cheese around the pizza and then scatter the rest around the middle. Add a good helping of the shredded short rib and bake in the oven for 15 mins. 

    When it comes out of the oven then you can add the rest. 

    Add the gherkins/pickles and onion rings and then drizzle over the burger sauce and American mustard and enjoy ! 

  • Leftover Lamb Lettuce Cups by Barry Horne

    Leftover Lamb Lettuce Cups by Barry Horne
    Perfect to serve as a canapé!
    200g leftover lamb shoulder or leg (sliced)
    2 little gem lettuce (broken into leaves)
    1 red chilli (finely sliced)
    2 spring onions (finely sliced)
    10g thai basil 
    10g mint
    1-2 tbsp Xinjiang spice mix (see below)
     Xinjiang Spice Mix:
    2tbsp gochugaru flakes (korean chilli)
    1tbsp fennel seed
    1tsp cumin seed
    1tsp szechuan peppercorns
    1tsp salt
    For the dressing:
    Juice of 2 limes
    10g palm sugar
    20ml fish sauce
    For Xinjiang Spice Mix:
    Toast the fennel, cumin and szechuan in a dry pan for 3-4 mins on a high heat, transfer to a spice blender or pestle and mortar and add the rest of the ingredients.
    Blend to a fine powder.
    For Canapés:
    Get a large pan on a high heat and add the sliced leftover lamb, no need for any oil as the fat in the lamb will melt and help with this.
    Allow it to get crispy and then turn over, when turned add a good amount of the spice mix and keep warm.
    Make the dressing by adding all the ingredients to a bowl  and mix until the sugar has dissolved.
    Arrange the lettuce leaves on a plate or board and add a small amount of the lamb, add some sliced chilli, spring onion and some of the chopped Thai basil and mint.
    Dress each one with a small amount of the dressing and serve.
    Garnish with some toasted black and white sesame seeds.
  • Pasta with Guanciale and Wild Garlic and Hazelnut Pesto by Barry Horne

    Pasta with Guanciale and Wild Garlic and Hazelnut Pesto by Barry Horne

    Serves 4


    1 pack of Liguori Trecce pasta (any pasta shape is good)

    100g wild garlic

    25g parmesan cheese grated

    60g toasted hazelnuts

    150ml good olive oil

    50g guanciale (finely diced)

    1 lemon



    To make the pesto use a large pestle and mortar or a blender. If using the pestle and mortar add the wild garlic with a good pinch of sea salt and start to break down. Add the hazelnuts and break up, grate in the cheese and mix well. Then slowly add the olive oil and keep bashing together to make a fine paste, season with salt if needed and add a good squeeze of lemon. If using a blender just add everything into the blender and blend until smooth.

    When your pesto is made, get a large pan of water on the boil and season well with salt.

    When boiling add the pasta and cook until al-dente.

    While the pasta is cooking, add the finely diced guanciale or pancetta to a frying pan and turn on the heat to medium high heat. It's best to start it in a cold pan as this will help render the fat, cook for 7-8 mins  when the pasta is cooked, save a cup of the water and add the pasta to the frying pan, add a good amount of the pesto and add some of the pasta cooking water, toss together adding more water if needed.

    Serve with a nice grating of the parmesan.

  • Wild Garlic stuffed Lamb Saddle with a Spring Ragout of Peas, Broad Beans and Asparagus  by Barry Horne

    Wild Garlic stuffed Lamb Saddle with a Spring Ragout of Peas, Broad Beans and Asparagus  by Barry Horne

    serves 4


    1 Boneless Saddle of Lamb (either plain or stuffed) 

    2 shallots (finely diced)

    100g peas

    100g broad beans 

    1 bunch asparagus 

    50g wild garlic 

    200ml chicken stock 

    25g butter 



    1 lemon 

    5g Parsley 

    5g Mint


    Pre heat the oven to 180 deg C.

    Get your butcher to debone a saddle or noisette of lamb and you can either stuff it yourself with wild garlic leaves by laying them out evenly and rolling into a nice uniform piece, or this Easter we will be doing a wild garlic and lemon stuffed lamb noisette also - see it here

    Prep the asparagus by cutting off the ends. Cut into small 1 inch pieces and leave to one side with the peas and broad beans. Chop the parsley, mint and the same amount of wild garlic and keep to one side. 

    Place a pan on a medium high heat and season the rolled saddle all over with salt and pepper. Sear and get some colour all round on the fat, when browned, transfer to the oven and cook for around 15-20 mins or until your internal temperature reaches 48 degrees C. Take out once cooked and leave to rest. 

    Meanwhile while your saddle is resting, get a large saucepan on a medium heat and add the butter and diced shallots. Sweat these for 4-5 mins until soft, add the peas, asparagus and broad beans, add the chicken stock and turn the heat up to full. 

    Bring to the boil and cook for 2 mins, take off the heat and add the chopped herbs and a good squeeze of lemon juice, season with salt and pepper and you're ready to plate.

    Slice the saddle into 8 pieces and place a nice amount of the ragout onto each plate, place the lamb on top and garnish with some wild garlic flowers and pea shoots.