Pasta Recipe


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


Creamy Pasta Sauce

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.

Put the mushrooms to one side.

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.

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.

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.

Serve on Pasta or with Chicken.


With permission of





Bread recipes

White bread

700g strong white flour

2 tsp salt

1 tsp yeast

1 tsp brown sugar

425ml warm water


Wholemeal bread

570g wholemeal flour

2 tsp salt

2 tsp yeast

1 tsp brown sugar

400ml warm water


Focaccia bread

500g strong white flour

2 tsp salt

1 i/2 tsp yeast

300ml warm water

3 tbls olive oil


All breads mix all dry ingredients and oil together then add warm water and mix together and need for 10 minutes and leave to prove until double in size

Then bake at 180oC for 15 mins and check.


With permission of 


Tear and Share Bread



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



Preparation method

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
     into a ball then turn out onto a lightly floured surface and knead
4.Place the dough in an oiled bowl and cover loosely with oiled clingfilm. Leave to rise in a
    warm place for 45-60 minutes or until doubled in size.
5.Meanwhile, melt the butter and oil in a large non-stick frying pan and fry the onion and garlic
    over a very low heat for 10 minutes, or until softened.
6.Scatter the chopped sage over the onions and cook for a further 2-3 minutes. Remove from
    the heat, season with lots of freshly ground black pepper and set aside to cool.
7.When the dough has doubled in size, tip it back onto a floured surface and flatten with the
     palms of your hands. Spoon the onion mixture on top and knead for a couple of minutes until evenly
     incorporated. Sprinkle with a little extra flour if it becomes sticky.
8.Divide the dough into eight and shape into neat balls by pulling the dough from the outside
    of the ball and pushing into the centre. Turn over with the ends underneath. Place the rolls in a circle
    on a large baking tray lined with greaseproof paper, making sure the dough balls are touching. Cover
    loosely with oiled cling film and leave to prove in a warm place for 45 minutes, or until doubled in size.
9.Preheat the oven to 180C/350F/Gas 6.
10.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.





With permission of

Runner Bean parcels with Olympic swimming seared Tuna and Jersey Potatoes



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
     water) Prepare the runner beans and tie them into parcels with the softened chives
3. Steam the Runner bean parcels for about 5 minutes
4. Heat the Olive Oil Till Hot and Sear each Tuna Steak for 2 minutes on each side. Depending on the
     thickness of the steak – it should leave a little bit of Pink meat in the middle.
5. Chop the Garlic Fine and heat gently in a Pan with the butter till melted.
6. Serve all together and Use the Garlic butter as a dressing over the Tuna and Beans



With permission of

Easy Pasta Recipe

90 g flour

1 large egg

Mix well and then knead till smooth and silky.

Rest for 15 minutes

Keep covered till ready to roll out



With permission of

Easy Ciabatta Bread


Ovenight preparation

250g/9oz Italian type ’00’ bread flour
190ml/7fl oz water
15g/½oz yeast


To finish the bread

250g/9oz Italian type ’00’ bread flour
10g/½oz yeast
190ml/7fl oz water
12g/½oz salt

Preparation method

1.For the overnight preparation, mix the flour with the water in a large bowl and add the yeast.
    Whisk for three minutes and leave to rise overnight (or at least eight hours).
2. To finish the bread, add the remaining flour and yeast to the bread mixture and mix well.
3. Gradually add the rest of the water to the bread mixture. When nearly all of the water has
     been added, add the salt to the remaining water and mix together for a further five minutes,
     until a sticky dough is formed.
4. Transfer the dough into a large oiled bowl and leave to rise for one hour.
5. Transfer the dough to a heavily floured work surface and leave to rest for a further 30
6. Preheat the oven to 240C/465F/Gas 8.
7. Cut the dough into three strips and stretch them out to make long, flat ciabatta loaf shapes.
8. Place onto a baking sheet lined with baking paper and leave for ten minutes.
9. Transfer the dough to the oven to bake for 25 minutes, or until risen and golden-brown.
10. Remove from the oven and transfer to a wire rack to cool.



With permission of

Chocolate mud pudding in own rich Chocolate sauce



50g butter

200g brown sugar

Half table spoon black treacle

475ml milk

90g self-raising flour

75ml cocoa powder



Preheat oven to 180C/Gas 4

Lightly grease a 1.5 litre ovenproof dish, place dish on a baking sheet

Put butter in a saucepan. Add 115g of the sugar and 150 of the milk.

Heat gently, stirring occasionally until the butter is melted and the sugar is dissolved.
Remove pan from heat.

Sift flour and 15ml coca into the mixture. Stir in until even. Pour mix into the dish and
level the surface.

Sift the remaining sugar and cocoa powder into a bowl, mix well, then sprinkle over the
pudding mixture. Pour the remaining milk over the pudding.

Bake for 45-50 minutes or until the sponge has risen to the top and is firm to the touch.

Serve hot with cream or ice cream.


With permission of

Chicken Liver Pate


100 g Salted Butter

300 g Chicken Livers cut up small

3 Shallots

100 g Chopped Smoked Bacon

150 ml Red Wine

Salt and Pepper to taste

Pinch of Paprika


Chop the Shallots fine and sweat in the butter. The butter does seem a lot but you need that for the
Pate to set properly.

Once the Shallots are soft and translucent add the Bacon and Livers. Sauté all together for 5

Add the Wine and the seasoning. Turn the heat down to low and simmer covered for 10 minutes.
Remove the lid and simmer for another 15 minutes till most of the liquid has evaporated.

Leave it to cool slightly then blend with a hand held blender till smooth.

Set in a mould in the fridge till cold.



With permission of

Basic Biscuit Dough

250 g softened butter
140 g castor sugar
1 egg yold
2 tsp vanilla
300 g plain flour
Mix everything together really well.

Lemony fingers
Add zest of 2 lemons and dip into lemon icing

Almond crush
Substitute vanilla for almond essence
Roll the dough into a roll and then roll in chopped almond before slicing and cutting into rings.


With permission of

Recipe – Pumpkin & Ginger Soup


Riverford’s Liz & Caroline Asteraki favourite recipe:
Pumpkin & Ginger Soup
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 onion, roughly chopped
  • 1kg squash or pumpkin, peeled, deseeded & diced
  • 5cm piece of fresh ginger, peeled & finely chopped
  • 1 dssp honey
  • 1ltr veg or chicken stock
  • milk to thin the soup
  • sea salt & ground black pepper
  • sprinkling of paprika or nutmeg


Heat the oil in a large pan. Add the onion and cook slowly, stirring occasionally, for 8-10 mins, without colouring. Add the squash, ginger and honey. Stir and add the stock. Bring to the boil, then simmer for 20-25 mins until the squash is tender. Blitz in a blender. Reheat, adding just enough milk to thin the soup to the consistency you want. Season and sprinkle over a little paprika or nutmeg to serve.