Our Recipes
This is where we publish our loved, tried, tested and trusted recipes.

This is a nice summery dish and serves well warm or cold.

1 Tablespoon Butter

1 Tablespoon Olive Oil

2 x Medium Red Onions (thinly sliced preferably with a mandolin)

2 lb New Potatoes (par boiled)

1 x Tablespoon Soft Brown Sugar

1 Tablespoon Balsamic Vinegar

 Gas 4; 180C

1 Tablespoon Butter

1 Tablespoon Olive Oil

2 x Medium Red Onions (thinly sliced preferably with a mandolin)

1 x Tablespoon Soft Brown Sugar

1 Tablespoon Balsamic Vinegar

1 Tablespoon Soy Sauce

  • 200g/7oz peas, out of their pods
  • 1 long red chilli, seeds removed, finely chopped
  • 1 garlic clove, peeled, finely chopped
  • ½ lemon, juice only
  • ½ tbsp extra virgin olive oil
  • sea salt flakes and freshly ground black pepper
  • 100g/3½oz firm, salted, strained yoghurt or fresh soft goats' cheese
  • small handful fresh mint leaves, torn

Yotam Ottolenghi's halloumi and chicory with pomegranate and walnuts: Can be described in one word - yum! 

The combination of walnut and pomegranate seeds and/or pomegranate molasses is a pretty common one all around the Middle East, but it's particularly prevalent in central Asia, in the area around the Caspian Sea – the Georgians, for example, make a salsa similar to the one I use here and serve it with aubergine. The sweet tartness of pomegranate mellows the sometimes harsh bitterness of walnut, which results in a sharp and potent nutty-fruity mix. This salsa is good mixed with cooked butterbeans, to serve up as a delicious antipasto, or used just as it is as a bruschetta topping. Serves four to six.

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The Cud Life

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