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FREE CLICK & COLLECT | EDINBURGH | LONDON | GLASGOW

Cookbook

Dark Chocolate and Hazelnut Biscotti

Dark Chocolate and Hazelnut Biscotti

Makes 10-12 biscuits

 

Ingredients

100g plain flour

1 tsp baking powder

55g caster sugar

40g roasted and skinless hazelnuts (roughly chopped)

25g dark chocolate chips

1 free range egg yolk

½ tsp vanilla extract with seeds

 



Method

Preheat the oven to 160°c.

Place all the dry ingredients in a bowl. Mix together the egg yolk and vanilla and add to the dry mix. Mix together well.

Lightly knead the dough on a floured work surface until smooth then shape into a log and place on a baking tray lined with parchment.

Bake for 20 minutes and allow to cool. Then carefully cut into slices about 1cm thick. Place slices onto a lined baking tray and bake again for 5-10 minutes.

Once cooked leave to cool and serve on your favourite Anta design alongside good coffee or a creamy dessert.

 

Recipe by Simon Rodgers

Almond Meringue with Summer Berries

INGREDIENTS

  • 125g almonds
  • 5 egg whites
  • 10oz caster sugar
  • 1 dessert spoon cornflour
  • 1 tbs white wine vinegar
  • 350ml double cream
  • 600g mix of raspberries, strawberries, red gooseberries
  • 2-3 tbs sugar

Preheat oven to 200°C/Gas 6.

Spread the almonds over a baking tray and roast for about 5 minutes.  Allow to cool before chopping finely.

Turn the oven down to 150C / gas 2

Grease an ANTA serving plate with a little almond or hazel nut oil. 

Separate the egg whites and whisk in a large bowl until stiff peaks form when the whisk is removed. Add the caster sugar a tablespoon at a time, whisking after each addition. Once thick fold in any remaining sugar. Mix the vinegar and cornflour together and whisk again. Fold the almonds into the meringue.

Pile onto the dish to form a crown and bake for about 1 hour. Turn the oven off and allow meringue to cool in the oven. 

Whip the cream to a soft peak and fold in the sugar and fruit and pile onto the cold meringue.

Hairst Bree

Hairst Bree

Serves 4-6

Ingredients
1 lamb shank
1 bay leaf                                                                                                                          
4-5 whole peppercorns
1 new season turnip diced
4 new season onions diced
4 small carrots diced                                                                                                      
2-3 potatoes diced
12 broad bean pods shelled and skinned
12 pea pods shelled (or equivalent of frozen)
2 good handfuls kale shredded (any colour or variety of kale)                          
1 small bunch parsley chopped 


Method
In a large pot cover the lamb shank with 2 litres of water. Add salt, peppercorns, bay leaves and cover. Over a medium heat bring to the boil and simmer for 2-3 hours until the meat is ready and falls off the bone when touched.
Remove the meat from the pot and set aside. Skim any fat from the top of the liquid and strain. Add in the onions and turnip, bring to the boil again and then simmer for 10 minutes.                                                 Add the carrots and potatoes and simmer for a further 10 minutes followed by the peas, broad beans and kale. 
Meanwhile discard the skin and bone from the lamb and chop the meat roughly. Add back into the soup and check the seasoning. Then finally stir through the chopped parsley and serve in your favourite Anta design.

Recipe by Simon Rodgers

 

Chocolate Financier

Chocolate Financier

Makes at least 12

Ingredients

145g nut brown butter

135g icing sugar

60g ground almonds

135g dark chocolate

70g plain flour

3 tbsp honey

5 small egg whites

 

Method

Pre heat oven to 170°c fan. Mix together flour, ground almonds and icing sugar. Melt the dark chocolate in a bowl over water and add in the nut brown butter. Pour the chocolate mix over the flour mix and mix well. Add in the honey.

Beat the egg whites to soft peaks. Then fold the whites into the mixture carefully and fridge the mixture for 20-30 minutes. Fill a financier tray with the mixture each one around ¾ full. Cook for 7-8 minutes then leave for 10 minutes before removing from the tray. Once removed dust with icing sugar.  

Place on your favourite Anta design and serve with fresh coffee or increase the portion and serve with chocolate sauce and vanilla ice cream or crème fraiche.


Recipe by Simon Rodgers

Braised ox cheek with Salsa Verde

Braised ox cheek with Salsa Verde

Makes 4 hearty portions

For the Ox cheek:

4 portions of ox cheek (available at any good butchers)

3 carrots

2 onions

2 cloves garlic crushed & 2 sprigs thyme

1 leek

3 celery sticks

500ml Black Isle Brewery Porter

1ltr Beef stock

For the Salsa Verde:

2 cloves garlic

2 big handfuls flat-leaf parsley

1 bunch fresh basil

1 handful fresh mint

1 small handful capers

1 small handful gherkins, in sweet vinegar

6 quality anchovy fillets

1 tbsp. Dijon mustard

3 tbsp. red wine vinegar

8 tbsp. good extra virgin olive oil

 

Method

Preheat oven to 150°c. Prepare vegetables for the ox cheek into roughly chopped pieces. Check and remove any excess sinew from the ox cheek, season with sea salt & cracked black pepper then brown well in a hot frying pan. Colour all the vegetables off in the same pan and place both into an Anta baking dish. Deglaze the frying pan with the porter and pour over the cheeks and vegetables, add enough beef stock to cover then top with tin foil. Braise for around 6-8 hours to get the best results.

To make the Salsa Verde simply chop all the herbs, garlic, anchovies, capers and gherkins until fine add in the mustard and vinegar then slowly mix in olive oil to achieve desired consistency. To finish season with sea salt and pepper you may also require a squeeze of lemon. Serve simply on an Anta plate with a generous helping of Salsa Verde and crusty bread.

 

Recipe by Simon Rodgers

Blueberry & White Chocolate Crème brûlée

Blueberry & White Chocolate Crème brûlée

Makes 4-5 Anta cups

Ingredients:

460ml double cream

50g icing sugar

9 egg yolks

blueberries

white chocolate chips

 

 

Method:

Preheat oven to 130°c. Place the cream in a small pot and gently bring to the boil. Once boiled remove and set aside.

Mix the egg yolks and sieved icing sugar in a large bowl until fully combined. Add in the boiled cream and strain the mixture through a fine sieve.

In the base of each Anta cup place a mixture of 5 blueberries and 5 white chocolate chips (more if preferred).

Fill each cup up with the crème brûlée mixture leaving a small gap to the top. Place the filled cups in to a deep tray and fill the tray with hot water until halfway up the side of the cups. Cook at 130°c until set without colouring the top.

Once cooked chill and just before serving top with caster sugar, blowtorch until golden caramel and serve with homemade biscotti.

 

Recipe by Simon Rodgers

WARM QUINOA SALAD

Ingrediants 

70g quinoa

300g red Brussels sprouts

100g spinach

Olive oil

75g feta cheese – crumbled

Salt

Pepper

 

Pistachio pesto

75g pistachios – shelled and finely chopped

3 cloves garlic

1 lemon - juice

Good handful of basil

Olive oil

 

Make the pesto – place the garlic in a food processor and pulse until chopped. Add the pistachio, basil, lemon juice and enough olive oil to form a dressing the consistency of thick cream, season.

 

Cook the quinoa as directed.

 

Quarter the Brussels sprouts, and fry in a little olive oil until soft, add the spinach and wilt down. Stir in the cooked quinoa then pour into an ANTA salad bowl.

 

Stir the pesto quickly stir into the quinoa, sprinkle the crumbled feta over the salad and serve immediately.

FRENCH PANCAKES

Ingrediants 

Makes 12

  • 1 large egg plus 1 yolk
  • 300 ml milk
  • 125g plain flour
  • Rapeseed oil
  • 2 lemons
  • Caster sugar

Whisk the egg and yolk together with half the milk.

Sift the flour into an ANTA salad bowl make a well in the middle. Gradually whisk in the milk and egg mixture making a smooth batter. Once smooth add the remaining egg and pour into an ANTA jug. Set aside for about 30 minutes.

Heat a flat bottomed frying pan, pour in a little rapeseed oil and gently swirl around the pan and sides and pour off any excess into a small ANTA bowl. The pan should be really hot.

Pour a couple of tablespoons on batter into the pan tilting so the pan spreads evenly over the bottom. Cook for about a minute until the edges start to curl and brown, using a palette knife carefully loosen the pancake and either toss or turn the pancake over and cook the other side until golden brown.

The first pancake usually does not work - do not worry it helps you gauge if the pan is hot enough and the batter the correct consistency.

You may need to wipe the pan with kitchen paper and add more oil as you make further pancakes.

Either serve straight away or keep the pancakes warm on an ANTA dinner plate, cover with foil or a second plate.

Serve with lemon wedges and caster sugar.

Vicky's Beetroot Shortbread

INGREDIENTS

Makes 20-30 rounds

100g unsalted butter

50g caster sugar

100g plain flour

50g beetroot powder (available online and in health food shops)

25g cornflour

  

METHOD

Pre-heat your oven to 150°c.

Cream the butter and sugar together in a large ANTA bowl. Mix all the dry ingredients and sift into the bowl. Mix together until fully incorporated.

Roll the mixture out to 1/2cm thickness and cut with a fluted 1.5-inch round cutter. Place on a lined baking tray or straight on to a lightly floured ANTA tile and rest for 10-15 minutes. Once rested bake for 24 minutes at 150°c. Once cooked sprinkle with an equal mix of sugar and beetroot powder, leave to cool on the tray then serve or store in an airtight container.

 

Recipe by Victoria Karl

 

Pan roasted venison loin, pearl barley, spinach puree and crisp rosti

Serves 2

250g venison loin 

500g spinach 

2 banana shallots 

3-4 rooster potatoes 

Curly kale

Chantenay carrots

Unsalted butter

100g Pearl barley

100g finely diced onion

1 garlic glove finely diced 

Thyme leaves 

Vegetable stock 

 

Method

For the crisp rosti:

Peel 2 Rooster potatoes and grate into a clean dish towel. Squeeze the grated potato to extract as much moisture as possible. Gently melt some butter and mix just enough to lightly coat the potato season with salt and pepper and sprinkle the mixture evenly over lined tray. Cook at 160 until golden and crisp.

For the barley:

Wash the pearl barley under running cold water for 5-10 minutes. Whilst the barley is rinsing gently

sweat the diced vegetables and garlic until soft. Add in the washed and drained barley thyme leaves

and cook on a medium heat adding a little stock at a time until cooked, season and finish with a little

chopped parsley.

 

For the spinach puree:

Diced the shallot and sweat in a small pot with a knob of butter and garlic. Peel and cube 2 Rooster

potatoes and add to the pot along with just enough vegetable stock to cook until soft. Once cooked

set the pot aside to cool for 10 minutes before decanting into your food processor and blend

thoroughly with wash baby spinach until smooth. Finish with seasoning and a squeeze of lemon.

To finish the dish, season the venison loin and sear in a hot pan until coloured all over. Finish in a hot oven for a couple of minutes and rest for 4 minutes before slicing. Serve with steamed kale, chantenay carrots and venison sauce finished with dark chocolate and juniper. 

 

Recipe by Simon Rodgers

 

SMOKED HADDOCK FISHCAKES

Ingredients

  • 250g smoked haddock
  • 300ml milk
  • Bay leaf
  • 325g Maris Piper potatoes
  • 25g butter
  • Large handful parsley – fine chopped
  • Plain flour
  • 1 egg  
  • 85g fresh breadcrumbs
  • 3-4 tbs rapeseed oil
  • 25g butter
  • 1 lemon

 

Preheat oven to 200C / Gas 6

 

Place the haddock skin down in an ANTA baking dish, cover with milk season with pepper and add the bay leaf.  Bake for about 10 minutes, then allow to cool.

Peel the potatoes and cut into 2cm cubes. Place in a large saucepan, cover with water add a pinch of salt and bring to the boil.  Cover and simmer for 20 – 25 minutes until cooked through

Drain and set aside.

Melt the butter in a pan and add about 3 tablespoons of the milk in which the haddock was cooked.  Add the potatoes and mash, add the parsley and season well.

Flake the fish into large flakes and with your hands gently combine the fish and potato mash.

Divide the mixture  in four.  With floured hands shape each quarter into a cake shape about 2.5cm thick place. Place on a plate and place in the fridge for at least 30 minutes.

Break the egg into a dish and beat lightly.

 Place the breadcrumbs into a flat dish.

Dip each fishcake into the egg mix ensuring it is completely covered, place into the breadcrumbs ensuring each is lightly covered. 

Heat the oil in a large frying pan, add the butter test if it is hot by placing a piece of bread into the oil and see if it sizzles and browns.  Fry the cakes on a medium heat for about 5 minutes on each side and crisp and golden.

 Serve on an ANTA dinner plate with a wedge of lemon.

HAGGIS BITES

HAGGIS BITES

  • 350g cooked haggis
  • 1 egg
  • 25g Plain flour
  • 50g Panko breadcrumbs 
  • 50g Tempura batter
  • 75ml sparkling water
  • Vegetable oil
  • Pepper
  • Sea salt

 

Whisky Dipping Sauce

  • 50g good quality mayonnaise
  • 1 tsp wholegrain mustard
  • 3 tbsp Scottish Whisky

 

To make the batter, gradually whisk the sparking water with the tempura batter until a double cream consistency is achieved. Add a pinch of pepper and salt and set aside for about 20 minutes. 

 

Remove the haggis from the outer casing and roll into small pieces. The warmth of your hands will make the haggis more malleable. 

 

Break the egg into an ANTA small bowl and beat lightly.  Place the breadcrumbs into another ANTA small bowl.

 

Into the flour add a pinch of pepper and salt and sift onto a cold surface.  Lightly coat the half of the Haggis balls then dip into the egg, then roll in the breadcrumbs until lightly covered.  Place on a plate and put into the fridge for at least 15 minutes.

 

Dip the remaining Haggis balls into the batter mix until generously coated. 

 

Pour the oil into a deep frying pan to a depth of about 6cm test if it is hot by placing a piece of bread into the oil and see if it sizzles and browns.  Keep a close eye on the oil incase it catches fire. 

 

Use a slotted spoon lower the haggis balls into the oil a few at a time and cook fore 3-4 minutes until golden brown.  Drain on kitchen paper.

 

Serve with the Whisky dipping sauce. 

Cream of Celeriac Soup

  • 1 large celeriac
  • 2 tbs olive oil
  • 2 onions - chopped
  • 2 Granny Smith apples – cored and quartered 
  • 25g butter
  • 900ml chicken stock
  • 200ml double cream
  • Salt 
  • Pepper
  • 25g walnuts – chopped

 

Preheat oven 180C

 

Peel and cut the celeriac into chunks and place into an ANTA baking dish sprinkle with olive oil make sure all the pieces are coated, season with salt and pepper and bake for about 45 minutes until soft.

 

Melt the butter in a frying pan and add the onions and cook until they begin to soften add the apples and continue to cook until soft.

 

Remove from the heat, add the celeriac and stock blitz with a hand blender until smooth.  Return to the heat add the cream and nutmeg and season to taste.

 

Serve in ANTA porridge bowls garnished with chopped walnuts.

Panettone

 

  • 500g strong white bread flour
  • 7g salt 
  • 50g caster sugar
  • 2 x 7g sachets instant yeast 
  • 140ml luke warm milk 
  • 5 free-range eggs, at room temperature, plus extra for egg wash 
  • 250g unsalted butter, softened, plus extra for greasing
  • 120g roasted and chopped hazelnuts
  • 120g dried sultanas 
  • 120g dark chocolate drops 

 

Method

Place the flour, salt, sugar and the eggs into the bowl of a free-standing mixer fitted with a dough hook. In a jug mix the milk and yeast together then add to the bowl. Mix slowly for two minutes, then increase the speed to medium and mix for a further 6-8 minutes until you have a soft dough. 

Add the softened butter and mix for another 5-8 minutes. Remember to scrape down the sides of the bowl often to ensure that the dough mixes well. The dough will be very soft.

Add the sultanas, chocolate and nuts. Mix until all is incorporated. 

Tip the dough into a bowl, cover with cling film and chill overnight until the dough has firmed up enough for you to able to shape it.

Prepare your Anta salad bowl by brushing the inside generously with melted butter. 

Remove the panettone dough from the fridge and knead the dough for 2 minutes by hand, shape into a ball and place into the prepared bowl.

Leave to prove at room temperature 21C-24C for a further 2-4 hours, until the dough just starts to reach the top of your Anta bowl.

Preheat the oven to 180C fan 

Brush the top of the panettone with egg wash and bake for about 20 minutes. 

Reduce the temperature to 150C fan and bake for a further 30-45 minutes. Check the panettone with a skewer its ready when the skewer comes out clean. 

Remove the panettone from the bowl immediately and allow to cool. 

 

Recipe by Simon Rodgers

Gingerbread and Dried Orange Christmas Tree Decorations

INGREDIENTS

GINGERBREAD

  • 125g butter
  • 150g dark mucovado sugar
  • 4tbs golden syrup
  • 300g plain flour
  • 1tsp bicarbonate of soda
  • 2tsp ground ginger
  • 90g icing sugar
  • 1-2tbs warm water

Preheat oven 180C/ gas 4 

Sieve the flour into a large bowl and add the bicarbonate and ground ginger. Mix well and make a well in the middle. Melt the butter, syrup and sugar in a pan over a moderate heat until the butter has melted, then pour into the flour and mix together.  

Bring together with your hands, place on a lightly floured surface and roll out to a thickness of 5mm. Stamp out with cutters of your choice and place on a greased baking tray. 

Bake for 10-12 minutes and remove from the oven. Whilst the biscuits are still hot, use a skewer to make a hole at the top of each shape (for the ribbon). Cool on a rack.

Sieve the icing into a bowl and gradually add the warmed water until it forms a fairly thick paste. Spoon into a piping bag with a small nozzle and decorate. Set aside until the icing has dried.

Thread ribbon through the hole and hang on the tree.

 

DRIED ORANGES

  • 3-4 oranges (we used clementines)

Preheat oven 140C / gas 1

Line the baking dish with greaseproof paper.

Finely slice the oranges and arrange on the baking tray. Bake  for 1- 1½ hours, turning halfway through cooking, until completely dried out. Leave to cool.

Thread ribbon through the hole and hang on the tree.

Christmas Pudding

INGREDIENTS

  • 175g each, raisins and sultanas
  • 140g dried cranberries
  • 50g mied peel
  • 50g whole blanced almonds, toasted
  • zest of an orange or lemon
  • 2 small beetroot, peeled and finely grated
  • 150ml blended whisky
  • 50ml orange liqueur
  • 175g light muscavado sugar
  • 175g white breadcrumbs
  • 125g self-raising flour
  • 2 tsp ground spice
  • 175g unsalted butter, frozen or beef suet 
  • 2 eggs, beaten
  • butter, for greasing

Mix the fruit, almonds, citrus zests, beetroot, whisky and orange liqueur in an ANTA Salad Bowl. Cover and leave overnight.

Preheat the oven to 170C/Gas 3.  Grease and ANTA Pudding bowl and line the base with greasproof paper.

Mix all the dry ingredients together then add to the fruit mixture.  Grate in the butter or mix in the suet, add the eggs and stirr.  Spoon the mixture into th epudding bowl, press down well and make a hollow in the centre.  Stand the bowl in an ANTA baking dish filled with water, then cover with a tent of foil and cook for 6 hours.  Check the baking dish occasionally as the water may need topping up.

Allow to cool.  Stored in a dry cupboard the pudding will keep for upto a year.

On the day of serving, steam for an hour before turning out on an ANTA serving plate.  Serve with extra thick cream or whisky butter.

Whole Poached Salmon

  • 1 whole salmon (scaled and gutted)
  • 1 bulb fennel
  • 1 lemon
  • 2 onions
  • 1 small leek
  • 2 sticks celery
  • handful of fresh dill, fennel and chervil herbs
  • peppercorns & sea salt
  • ½ bottle of white wine

Method

Start by peeling and roughly chopping all the vegetables. Sweat the vegetables in your fish kettle or very large pot until soft with no colour. Add in the wine and 10 peppercorns and a generous sprinkle of sea salt. Fill the pot half way with water and place the whole salmon and herbs in. Place a lid on and bring to the boil. As soon as the liquid boils remove the pot from the heat and leave to cool which will cook the salmon through. If you can chill the salmon in the liquid its best to do so.

 

Gently lift the salmon out (possibly need two people for this) and place on a large work space. Carefully remove the skin and blood line which will be brown in colour with a small paring knife scraping gently. Once all cleaned place on to an Anta serving tile and finish dressing with salad, shellfish, citrus, smoked salmon and your favourite bread and dips.  

 

Recipe by Simon Rodgers

Chocolate Truffles

  • 150g dark chocolate (70% cocoa solids)
  • 150ml double cream
  • 50g unsalted butter
  • 1 tbs brandy/rum/whisky
  • Cocoa powder
 
 
Break the chocolate into an ANTA pudding bowl.
 
Heat the cream and butter in a small pan until the butter melts and the creamy mixture reaches simmering point.
 
Pour over the chocolate and stir until the mixture is smooth and creamy, add the liqueur and mix well.
 
Cover the bowl and chill in the fridge for at least 4 hours'
 
Sieve some cocoa into an ANTA small bowl.
 
Dust your hands lightly with cocoa, then take a teaspoon of chocolate and roll the truffle mix in your palms to form a ball, drop into the bowl of cocoa roll until the chocolate is covered in cocoa and place on an ANTA Serving Plate
 
Repeat the process until all the chocolate has been rolled.
 
Chill in the fridge until required.

Christmas Cake

  • 225g raisins 
  • 125g prunes, stoned and chopped
  • 225g sultanas 
  • 225g currants 
  • 225g dried cranberries
  • 60g glace cherries, rinsed and chopped
  • 60g mixed peel
  • 4 tbsp blended whisky
  • 2 oranges, juice and zest
  • 275g unsalted butter 
  • 275g light soft brown sugar
  • 5 eggs
  • 275g plain flour 
  • 1 tbsp black treacle 
  • 60g almonds, chopped
  • 1/2 tsp salt 
  • 1 tsp mixed spice
  • 1/2 tsp nutmeg, grated
  • 3 tbsp apricot jam

 

Place the dried fruit in a large bowl, mix together. Add the whisky, orange juice and zest. Cover and leave o soak overnight.

Preheat oven to 140c / Gas 1. Grease and double line a 23cm loose bottomed cake tin.

Wrap a double layer of brown paper around the cake tin and fasten with string. This prevents the cake from burning on the outside. 

Cream the butter and sugar until light and fluffy. Gradually beat in the eggs add a tbsp of flour to prevent the mixture from curdling. Mix in the treacle. Sift flour with the mixed spice and nutmeg. Add about two tbsp to the fruit and stir in. Fold the remaining flour and spice into the egg mixture. 

Add the fruits and chopped almonds to the cake mix and fold in. 

Spoon into the prepared cake tin, leaving a dip in the middle.

Bake in the centre of the oven for 4-4 1/2 hours. Check the cake after 2 hours and if it looks coloured, cover with a grease proof paper disc and continue cooking until it is firm to the touch and well coloured. Check the cake is cooled by inserting a skewer into the middle of the cake. This should come out clean.

Allow to cool in the tin. When cool, wrap the cake in clean greaseproof paper and foil and store in a dry place.

If a square cake is preferred the same mixture can be made in an ANTA Baking Dish or alternatively divide between 18 Small ANTA Mugs. Remember, the small cakes will cook in half the time. They can be made as presents and easily sent to those unable to join in. 

Minty New Potatoes

 

Ingredients

  • 400g new potatoes
  • handful fresh mint
  • 2 knob of butter 
  • salt and peper

 

Method

Scrub and wash the potatoes then boil for 20-25 minutes with a few leaves of mint.

Finely chope the remaining mint and set aside.

Drain the potatoes and remove the cooked mint and put into a warmed ANTA Pudding Bowl.

Melt the butter in a pan and add the chopped fresh mint, pour over the potatoes and season.

Spiced Pear Chutney

Ingredients

  • 1 onion
  • 1 small knob of ginger
  • 2 garlic cloves
  • 2 red chillies (deseeded)
  • 1 lemon juice
  • 2 orange juice
  • ¼ cup cider vinegar
  • 1 tsp hot pimento
  • 1 cup caster sugar
  • 5 firm pears
  • ¼ sultanas

 

Method

Peel and finely chop the onion, garlic, ginger and chilli. In a heavy based pot sweat briefly in a small amount of oil with a lid on without colouring. Add in the sugar, vinegar, orange & lemon juice and hot pimento and boil for 5-10 minutes.

Peel, core and cube pears. Then add pears and sultanas to the pot boil rapidly for 30 minutes. Allow to cool slightly and adjust the seasoning as required.

Jar and date your finished chutney. Unopened it will keep for months and mature in flavour. Serve with homemade oatcakes and cheese using your favourite Anta ceramics.

Recipe by Simon Rodgers

Leek and Walnut Salad

INGREDIENTS

  • 1 tbsp olive oil 
  • knob of butter 
  • 250g leeks, chopped
  • 40g walnuts, chopped
  • salt and pepper

Put the oil and butter in a frying pan on a medium heat and wait till the butter starts to foam. Add the chopped leeks, leaving to sweat over a low heat. Cook until tender. Mix in the walnuts, season with salt and pepper.

Serve in an ANTA pasta dish.

Parsnip & Ginger Soup

INGREDIENTS

  • 1 tbsp olive oil
  • 15g butter
  • 2 garlic cloves, chopped
  • 500g parsnips
  • 4-5cm piece fresh ginger

  •  

     1⁄2 tsp ground cumin
  • 1⁄2 tsp ground corriander
  • 800ml vegetable stock
  • 200ml whole milk
  • sea salt & black pepper
  • handful parsely, chopped

Preheat oven to 200°C / Gas 6.

Peel, core and chop the parsnips into 1cm pieces an place in an ANTA baking dish. Finely chop the ginger. Add ginger, cumin and corriander to the parsnips and mix together.

Drizzle with oil and roast for 30 minutes.

Heat the olive oil and butter in a pan over a medium heat and sauté the onion for about 10 minutes, until soft. Add the garlic and stir for a couple of minutes.

Tip in the parsnips and add the stock, season with salt and pepper and simmer for 5 minutes.

Allow the soup to cool slightly, then purée with a blender until smooth. Add the milk and warm through gently.

Serve the soup in warmed ANTA porridge bowls and garnish with parsley.

Maple Roasted Carrots

INGREDIENTS

Serves 6

  • 800g carrots
  • 1 tbsp olive oil
  • ½ tsp salt
  • 70ml maple syrup

Preheat oven to 200°C / Gas 6.

Chop the carrots into rough cubes and coat in the olive oil and salt before place in an ANTA baking dish and roast for 15 minutes.  

Pour over the maple syrup and cook for a further 5 minutes.

Serve straight from the oven.

Chocolate Beetroot Cake

INGREDIENTS

  • 175g unsalted butter
  • 250g light brown sugar
  • 4 eggs
  • 200g self raising flour
  • 2 tsp baking powder
  • 50g cocoa powder
  • 2 large or 3 small beetroots, grated
  • 100g dark chocolate

Preheat oven to 180°/ gas mark 4. Grease an ANTA baking dish and line with baking parchment.

Melt the chocolate in a bowl over a pan of boiling water. Add butter and allow to melt in. Remove from the heat and mix the sugar in.

Add the eggs one at a time until fully incorporated. Sift the flour, cocoa powder and baking powder and mix in to the wet ingredients. 

Slowly fold the grated beetroot through. Pour the mixture into the baking dish and bake in the oven for 30-40 minutes. Test if it's cooked by putting a skewer or knife into centre of cake, if it comes out clean then it is cooked, if it is sticky put back into oven to cook a little longer.

Once cooked, serve warm with cream or allow to cool slightly and cut into generous squares.

 

Roast Parsnips

INGREDIENTS

  • 1kg parsnips
  • 4-5cm piece fresh ginger
  • 1⁄2 tsp ground cumin
  • 1⁄2 tsp ground corriander
  • 1 tbsp olive oil

Preheat oven to 200°C / Gas 6.

Peel, core and chop the parsnips into 1cm pieces an place in an ANTA baking dish. Finely chop the ginger. Add ginger, cumin and corriander to the parsnips and mix together. Drizzle with oil and roast for 30 minutes. Serve straight from the oven.

Ginger Cake

  • 1 Anta baking dish
  • 226g self raising flour
  • 1 tsp bicarbonate of soda
  • 1.5 tbsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp mixed spice
  • 113g unsalted butter (diced)
  • 113g black treacle
  • 113g golden syrup
  • 280ml milk
  • 1 egg
  • 57g soft dark brown sugar
  • 57g soft light brown sugar

Preheat oven to 170°C / Gas mark 4

In a small pot over a low heat dissolve the sugars in the treacle and syrup. Once dissolved set aside to cool slightly and add the milk.

In a bowl sift all the dry ingredients together and rub in the diced butter. Incorporate the sugar and milk mix into the dry mix and mix well. Finally add in a beaten egg and place into a lined Anta baking dish.

Cook for 35-45 minutes.

Recipe by Simon Rodgers

Mussel Brose

Serves 4  

  • 1kg live mussels (cleaned and debearded)
  • 1 onion
  • 1 bulb fennel
  • 1 leek
  • 2-3 celery sticks
  • 2 cloves garlic
  • 1 large glass white wine
  • Unsalted butter
  • 5tbsp toasted medium oatmeal
  • 200ml double cream
  • Lemon
  • Chopped dill,chervil and parsley

 

Finely dice all the vegetable including the garlic.

In a saucepan large enough to hold the mussels sweat 1/3 of the diced vegetables in a large knob of butter.

Once cooked add in the wine and also a glass of water and bring to the boil.

Once boiled add in the mussels and place a tight fitting lid on and cook on full heat until the mussels open.

As soon as the mussels open remove from heat and place a colander above a bowl and pour the mussels and liquid through. Make sure to keep the liquid as this is very valuable to the finished brose.

Pick the mussel meat from the shells and place to the side. 

In another pot sweat the rest of the vegetables in a generous amount of the butter until soft.

Add in the toasted oats and half of the stock and bring to the boil the brose will thicken so add the mussel stock and double cream as required.

Add the picked mussel meat, juice of half the lemon and herbs to finish and check the seasoning.

Serve this hearty brose for a delicious lunch with crusty bread and butter in your favourite Anta bowls.

 

Recipe by Simon Rodgers

                                     

Gingerbread Soufflé

INGREDIENTS

For the crème patisserie (pastry cream)

  • 250ml of whole milk
  • 1 vanilla pod or 1 tsp vanilla extract
  • 50g of caster sugar
  • 3 egg yolks (keep the whites for the next part)
  • 20g arrowroot

For the soufflé

  • 4 egg whites
  • Gingerbread cake
  • Caster sugar

Bring the milk and vanilla to the boil in a saucepan then remove from the heat. Mix the sugar, egg yolks and arrowroot together until thoroughly incorporated. Pour the warmed milk over the egg mixture and whisk vigorously. Then pour the egg mixture back into the saucepan with the milk and continue to whisk over a medium heat. Cook until the mixture just starts to boil and thickens being careful not to let it burn on the bottom of the pan. Remove from the heat cover with cling film to prevent a skin forming. Allow to cool and place in the fridge until needed.

To make the soufflé, first preheat your fan oven to 190°c.

Butter 4 small ANTA mugs evenly and chill then repeat and dust with caster sugar. Mix in some crumble gingerbread cake into the crème patisserie till completely incorporated. In a separate bowl add 4 egg whites and a pinch of sugar and whisk until soft peak. Gently fold in some of the egg whites into the gingerbread mix a bit at a time. You should need around 2 tbsp of whisked whites to 1 tbsp mix. Spoon the finished mix into the prepared ramekins until full and wipe around the rim of the top then knock on the table to remove any larger air bubbles. Cook until the soufflé has risen and also turned golden.

Serve immediately with ice cream.

Recipe by Simon Rodgers

Cavolo Nero

INGREDIENTS

  • 25g pine kernels
  • 300g cavolo nero
  • 1⁄2 lemon, juice
  • pinch of salt

Begin by lightly roasting the pine nuts in a pan over a medium heat. Make sure that you keep your eye on them, as they will burn very quickly. Next, fry the cavolo nero over a low heat for 15 minutes or until it still has some bite to it. Add a squeeze of lemon juice and the pine kernels and remove from the heat. Season and serve in an ANTA pasta dish.

Glorious Young Grouse

INGREDIENTS

  • Grouse (1 per person)
  • Oil
  • Butter
  • Red wine vinegar

With the grouse season kicked off the availability of young grouse should increase quickly. Speak to your local game supplier to source.

One grouse per person as a main course is advisable or half if doing as a starter. 

To pot roast the grouse you need to start by trimming the grouse to leave just the breasts on the bone and remove the legs and underside of the carcass.

In a hot pot place a good drizzle of oil and season the breasts well on both sides. Place the crown in the pot and brown well on both breasts. Once brown put in a good couple of knobs of unsalted butter and a generous splash of red wine vinegar and place a tight fitting lid on. Leave on the highest heat for approx. 3-4 minutes then remove the pot from the heat and leave the lid ajar slightly.

Resting time is important so again give the meat around 4 minutes and then carve. Serve it with some good local ingredients on your favourite ANTA plate.

Serving suggestion:
The photographed dish is Pot Roasted Grouse with tattie scones, kale, beetroot puree, baby beets and a red wine and blueberry sauce. Please use this as inspiration and put your own twist on the dish.

By Simon Rodgers

Parsnip and Honey Cake

INGREDIENTS

  • 175ml virgin olive oil
  • 250g light brown sugar
  • 100ml honey
  • 3 eggs, beaten
  • 250g self-raising flour
  • 2 tsp baking powder
  • 1 tsp mixed spice
  • approx 250g grated parsnips

For the glaze

  • 150g icing sugar
  • 1 orange, juice

Preheat oven 180°C / Gas mark 5

Line an ANTA Baking dish with baking parchment.

Melt the oil, sugar & honey. Allow to cool slightly then add the beaten eggs.

Stir in the flour, baking powder, mixed spice & parsnips.

Pour mixture into dish and bake for 45 minutes. Test if cooked by putting a skewer or knife into centre of cake, if it comes out clean then it is cooked if it is‘sticky’ put back into oven to cook a bit longer.

Once cooked, allow to cool slightly.

To make the topping, sift sugar and add juice and then mix until smooth. Brush over cake to finish.

 

 

Red Onion Chutney

INGREDIENTS

  • 1kg peeled sliced red onions
  • 3-4 cloves garlic
  • 85g unsalted butter
  • olive oil
  • 60g soft light brown sugar
  • 60g cater sugar
  • 2-3 sprigs of thyme (leaves only)
  • 1 cinnamon stick
  • 2-3 bay leaves
  • 1 large orange (zest and juice)
  • 350ml red wine
  • 150ml port
  • 175ml red wine vinegar

Finely sliced the onions and grate or finely chop the garlic. In a heavy based pot, melt the butter with a little olive oil. On a medium heat sweat then onions and garlic until they begins to soften. Add in the sugars, thyme, bay leaves, orange and cinnamon stick. Give the mix a good stir until the sugar has completely melted.

Once the mixture looks glossy add in all the liquids and place on a high heat uncovered for about 10-15 minutes stirring regularly to avoid the mixture sticking. Turn the heat down and simmer gently for about 20 minutes.

Once ready leave to cool and serve in your favourite ANTA small bowl. Your chutney can be stored in the fridge for 2-3 months.

Recipe by Simon Rodgers

John Dory

INGREDIENTS

  • 2 John Dory fillets
  • 400g baby potatoes
  • rapeseed oil  
  • 125g unsalted butter
  • white wine vinegar
  • 75ml white wine
  • 2 banana shallots
  • 6 whole peppercorns
  • 150ml double cream
  • Flaked sea salt

Boil the baby potatoes in salted water until cooked. Strain and crush lightly.

Finely slice the shallots and place into a small pot along with a generous splash of white wine vinegar, peppercorns, pinch of sea salt and white wine. Bring to the boil until almost all the liquid has evaporated then add the double cream and reduced by half. Take off the heat and gradually beat in your cubed butter whisking until emulsified completely. Pass the sauce through a fine sieve and add dried seaweed flakes.

In a hot frying pan fry of your crushed potatoes with a generous amount of rapeseed oil and a splash of white wine vinegar until crisp and golden. Season your potatoes well. Salt the John Dory and pan fry on the skin until crisp and golden edges start to show using a hot oiled pan.

To serve plate the potatoes in the middle of your favourite Anta plates and top with seasonal green vegetables add the fish to finish and dress the plate with the sauce.

Recipe by Simon Rodgers

 

Scottish Langoustines

INGREDIENTS

  • Langoustines (around 2 per person)
  • Fresh crusty bread

For the Aioli

  • 3 free-range egg yolks
  • 4 cloves garlic
  • ½ lemon (juice only)
  • salt and freshly ground black pepper
  • 150ml extra virgin olive oil
  • 1-2 tsp Djon Mustard
  • saffron, optional

 Langoustines are best sourced fresh however can also be bought frozen. When buying fresh they should still be actively moving and smell fresh. 

To cook, simply boil a pan of generously salted water making sure it sufficiently covers all the langoustines. Once a rapid boil is achieved place the langoustines in and place a lid on. Ideally only cook until they are just cooked as they toughen if overcooked. This should only take around 3 minutes.

Plunge them into ice water to cool rapidly to avoid further cooking.

To make the Aioli, blend all ingredients, except the olive oil, in a food processor. Pour the oil into the blender in a continuous stream, until it forms a thick sauce. The mixture, once blended, should be vibrant and yellow in colour. To vary the flavour, add a little saffron. If you find the aioli too thick simply add a couple of spoons of very hot water.

Serve the langoustines whole in your favourite ANTA plates with fresh salad leaves, crusty bread and aioli for a very tasty starter or main course. Great for the warmer weather.

Recipe by Simon Rodgers

Dark Chocolate Brownies

INGREDIENTS

  • 227g unsalted butter
  • 227g dark chocolate
  • 5 medium eggs
  • 283g caster sugar
  • Vanilla extract
  • 113g chopped pecans
  • 113g chopped white chocolate
  • 85g plain flour
  • 85g cocoa powder

Preheat the oven to 180°c

Place the dark chocolate and butter in a bowl above a pot of hot water to melt. 

Using an electric whisk beat the eggs and sugar with a splash of vanilla until almost white. The egg and sugar mix should look like foam once beaten sufficiently.

Sift the flour and cocoa powder together. Once all stages are complete simply fold all together gently until well mixed. Line an ANTA baking dish with greaseproof paper and add the mixture.

Cook at 180°c for approximately 20-25mins. Only cook until it has just set to ensure a soft middle to your brownie. 

Recipe by Simon Rodgers

Whisky Fudge

INGREDIENTS

  • 1kg caster sugar
  • 1 tin condensed milk
  • 250g unsalted butter
  • 600ml very hot water (not boiling)
  • 50ml Scotch whisky

Use a large deep pot with a thick base.

Put all the ingredients except the whisky into the pot and bring to the boil, stirring only a couple of times. Boil rapidly for at least 5 minutes. Then turn down the heat to a low setting and cook for about 30 minutes. Try not to stir the fudge. Depending on your pan and heat this could take a while to get to the colour/stage you require.

Once your fudge mix has reached a deep golden brown colour it is ready to take off the heat. If the mix has stuck to the base of the pan slightly gently tease off and leave on the heat for a further 5 minutes.

Once ready, beat the heat out of the fudge with a wooden spoon. This is hard work, but you need to keep beating the fudge until it starts to come together like a ball of dough. After beating for around 4 minutes, add your whisky a little at a time and continue beating. You might find it easier to transfer to a bowl and beat it in a cool area (outside the kitchen door works).

When it comes together, place in a greaseproof lined ANTA baking dish and leave to cool for a further 20 minutes. Once the fudge has almost set run a small sharp knife through it to cut into small cubes and leave to set fully. Turn out the fudge and serve with tea or coffee. Any leftover fudge will keep in an airtight container.

 

Recipe by Simon Rodgers 

Chicken Liver Pâté & Oatcakes

To make the pâté -

INGREDIENTS

  • 160 g butter , softened
  • 2 shallots , peeled and finely chopped
  • 2 cloves garlic , peeled and finely chopped
  • 400 g chicken livers (trimmed)
  • a few sprigs fresh thyme , leaves picked
  • 1 small wineglass brandy
  • sea salt
  • freshly ground black pepper
  • olive oil

Heat a little olive oil in a frying pan. Gently fry the shallots and garlic for 10 minutes, until soft and tender, then remove to a plate.

Wipe the pan clean with some kitchen roll, turn up the heat then put in the livers and most of the thyme leaves. Cook the livers for a couple of minutes on each side, until lightly coloured but still a little pink in the middle – if you overcook them they will lose their smooth texture and become grainy. Pour in the brandy. If you're using a gas hob you can flame it until the alcohol cooks off.

Simmer for a minute or so, then take the livers off the heat and pour them into a food processor with the cooked shallots and garlic. Blitz until you have a smooth purée. Add the softened butter and continue to blitz, then season well and add the mace. Transfer the mixture to an ANTA small bowl or small mugs. You could also place a layer of red onion marmalade underneath the pâté before filling.

To make the oatcakes -

INGREDIENTS

  • 340g wholemeal flour
  • 60g medium oatmeal
  • 85g soft dark brown sugar
  • 1.5 tsp salt
  • 2 tsp baking powder
  • 170g unsalted butter
  • 1-3 tbsp.

Preheat oven to 100°c/ gas mark 1

Gather all of the dry ingredients together and mix lightly by hand making sure to disperse the sugar evenly. Grate in the butter and rub until completely combined. Then add 1-2 tbsp milk to bring together to form a dough. Roll out to preferred thickness and cut in to shapes of your choice.

Place the oatcakes onto a lined baking sheet and cook at approx. 100°c/ gas mark 1 until completely dried out and firm, this will easily take about 1 hour.

Serve alongside your pâté on an ANTA serving plate.

Swiss Roll

INGREDIENTS

  • 115g caster sugar
  • 4 eggs
  • 115g self raising flour
  • jam
  • 75g butter
  • 175g icing sugar (plus extra to dust)
  • icing sugar (to dust)
 
Preheat oven to 160°c / gas mark 3
 
Beat sugar and eggs together until light and creamy. Carefully fold in the flour and transfer onto a baking tin lined with grease proof paper.
 
Bake for 10-15 mins and keep an eye on it to avoid overcooking. Meanwhile dust another sheet of greaseproof paper with icing sugar. Once ready, remove from the oven and immediately flip over onto the paper.
 
Leave this to cool while you prepare the buttercream. Gradually mix the icing sugar into the butter until it reaches the correct consistency. Spread this over your cooled cake, then spread a layer of jam and trim round the edges to neaten. Roll it up and serve on an ANTA serving plate.

Puff Pastry Twists

INGREDIENTS

  • 1 roll puff pastry
  • 1 tin anchovy fillets
  • 6-8 egg yolks
  • Smoked paprika
  • Chopped parsley
  • Splash of double cream

Preheat oven to 180°c/gas mark 4

Lay your puff pastry out and cut in half. Mix the 6 yolks with a small splash of cream then heavily brush some onto one length of pastry. Slice your anchovies lengthways and place three lines of them on to the egg washed pastry.

Sprinkle a generous amount of smoked paprika and chopped parsley over the top then drizzle some more of the egg mixture also. Place the other length of pastry on top and lightly roll to seal. To finish preparing lightly brush the top with egg wash and refrigerate.

Once chilled take out and slice into 1cm thick strips and place upright on a lined baking tray leaving plenty of space in between. Bake at 180°C for approx. 10-12 minutes or until fully crisp and golden. Once cooked allow to cool then place into an Anta Beaker. These make a delicious canapé for drinks receptions and also a great start to an evening meal served with a fish pâté.

Recipe by Simon Rodgers

Queen's Birthday Cupcakes

INGREDIENTS

Makes 8 cupcakes in ANTA small mugs

  • 120g butter
  • 120g caster sugar
  • 120g self-raising flour
  • 2 large eggs
  • 1 tsp vanilla extract
  • Cake cases
  • Icing sugar to dust
  • Edible flowers & ribbon for decoration

Preheat oven to 180°c / gas mark 4

First, line 8 small ANTA mugs with cake cases. Cream together butter and sugar in a large mixing bowl until light and fluffy. Add the eggs one at a time until fully combined and mix through one teaspoon of vanilla extract. Slowly sift in flour and fold through the mixture.

Spoon evenly into your lined mugs and place them onto a baking tray, for ease. Bake in your preheated oven for 10-15 minutes. They should be golden brown and springy to the touch.

Once they are cool, remove them from the mugs. Tie some ribbon around the cakes, then dust with icing sugar and top with some small edible flowers for a royal touch.

Salmon with Couscous

INGREDIENTS

Serves 4

  • 4 fillets of Salmon
  • 1 large onion finely diced
  • 400g couscous
  • Lightly toasted seeds (sesame, pumpkin, sunflower, poppy and pine nuts)
  • 400ml fish stock
  • 2-3 tbsp spice mix (curry powder)
  • 1/2 cucumber peeled
  • 150g natural yoghurt
  • 1 clove of garlic peeled
  • 150g sultanas soaked in hot water until soft
  • 1 bag baby spinach
  • 1 bunch asparagus
  • fresh coriander leaves

To make the cous cous:

First, sweat the finely diced onion in a pot then add spice and cook for a further couple of minutes. Then add stock.

Once boiled, place hot stock over the couscous in a bowl and cover with cling film and leave until all the liquid has been absorbed. Then, fluff with a fork and add desired amounts of toasted seeds, chopped sultanas, chopped fresh coriander and a small piece of butter. Season with salt and a squeeze of lemon juice

The cucumber should be coursely grated into a clean dish cloth. Only grate the firm flesh not the seeds in the centre, then squeeze out excess liquid. Chop the garlic to a paste and add, finish with yoghurt and season well.

To cook the salmon:

You need a hot frying pan with oil. Salt the fish and place in the pan skin side down and leave until crisp. Turn over and finish cooking to your preference. Salmon should be served slightly pink in the centre. When almost cooked, add asparagus spears sliced in half to the pan and cook. Finish the pan with a squeeze of lemon juice. Wilt the spinach in a hot clean pan and pat dry when cooked.

Then serve on your favourite Anta plates and enjoy.

Recipe By Simon Rodgers

Lemon Posset

INGREDIENTS

To fill 4 small Anta mugs

  • 568ml (1 pint) double cream
  • 5oz caster sugar
  • 100ml fresh lemon juice

First, bring the sugar and cream to the boil. Take off the stove and add the lemon juice then bring back to the boil. As soon as the mixture comes to the boil again, take it off the stove and allow to cool slightly.

Distribute the mixture into 4 small Anta mugs and place in the fridge until set. We advise making your lemon posset at least 6 hours before serving.

This is a very simple but impressive dinner party dessert and should be served with fresh blueberries and homemade shortbread.

 

Recipe by Simon Rodgers

Tear & Share

INGREDIENTS

  • Pizza dough (from our previous recipe)
  • Semolina

Filling 1

  • red onion marmalade
  • goats cheese (crumbled)

Filling 2

  • tomato pesto
  • mozzarella (sliced)
  • chorizo (sliced)

Filling 3

  • black pudding
  • smoked streaky bacon lardons

Filling 4

  • garlic butter

First make the pizza dough following our previous recipe, and split the dough into 12/16 pieces. Each segment should then be rolled out into a strip on a board with semolina. Place a filling on each one and roll up tightly. Once they are all made up with all the different fillings then the outside of each roll should be lightly brushed with rapeseed oil.

Lightly coat your ANTA baking dish with rapeseed oil and sprinkle with semolina. Place each roll with the best looking end of the roll facing up and leave somewhere warm to prove before cooking. Once proven, lightly brush the top with oil and bake at 180°c. Try out some of your own filling ideas too, the possibilities are endless!

Recipe by Simon Rodgers

Stem Ginger Ice Cream

INGREDIENTS

Fills 1 ANTA baking dish

  • 12 egg yolks
  • 10oz caster sugar
  • 900ml double cream
  • Stem ginger pieces in syrup

This recipe is a classic frozen parfait recipe so does not require an ice cream churner. You can adapt this recipe to many different flavours.

First, place your yolks and sugar in a suitable bowl to sit over a pot of water on the cooker top. Heat the water gently then place the bowl above and whisk the yolks and sugar continuously until light and fluffy. You will find this easier using an electric handheld whisk. Once the mixture has double in size and is almost white in colour it is ready. Take off the heat and continue to whisk until cool.

In a separate bowl semi whip the double cream with a generous glug of the ginger syrup until the cream starts to ribbon. Fold in finely chopped stem ginger to your desired taste. Then gently fold the two mixtures together and pour into your ANTA baking dish. Place into the freezer and leave until set.

Recipe By Simon Rodgers 

 

 

Waldorf Salad

INGREDIENTS

  • 5 crisp red apples
  • 3-4 sticks celery
  • 100g chopped walnuts
  • 1-2 crisp cos or romaine lettuce

Dressing

  • 5 tbsp. mayonnaise
  • pinch of salt and sugar
  • squeeze of lime/lemon juice
  • chopped parsley

In a small ANTA bowl, combine the mayonnaise, sugar, lime/lemon juice, and salt. Mix until smooth and add chopped parsley.

Wash celery, apple and lettuce. Chop the lettuce, then cut the apple into matchsticks and the celery into thin slices and combine in a salad bowl. Pour the mayonnaise mixture over the apples, celery, lettuce and toss until coated.

Cover and chill for 30 minutes. Just before serving, toss in the walnuts.

Recipe by Simon Rodgers

Carrot & Coriander Soup

INGREDIENTS

  • 1 tbsp coriander seeds
  • knob of butter
  • 1 large onion
  • 1 clove garlic
  • 750g carrots
  • 2 pints chicken or vegetable stock
  • salt & pepper to season
  • handful of fresh coriander, chopped

For the croutons: 

  • 3-4 slices leftover bread
  • 70g melted butter
  • 2 tbsp olive oil
  • Salt & pepper

Serves 6

Preheat oven to 160°c/ gas mark 4

Lightly toast the coriander seeds in a dry small frying pan for a couple of minutes. Once they are cool, crush them as finely as possible in a pestle and mortar.

Next, finely chop the onion, crush the garlic and grate the carrots. Melt the butter in a large saucepan and add onion and garlic and the crushed coriander seeds. When the onions start to soften, add the grated carrot and put the lid on the pan. Allow to cook over a low heat for 10 minutes.

Now, add stock and bring to the boil. Reduce the heat and simmer with the pan lid partially on for around 20 minutes.

Once the soup has cooked, blend in a food processor until thick and smooth. 

Then, make your croutons. Roughly cut the leftover bread into large cubes. Mix the melted butter with oil and salt and pepper. Coat the bread cubes in the butter mixture and then spread evenly over a baking tray. Bake in the oven at 160°c for 18 minutes or until golden.

Heat the soup back up over the hob and stir through chopped coriander. Season with salt and pepper and serve in an ANTA bowl sprinkled with croutons.

Scottish Tablet

INGREDIENTS

  • 1kg caster sugar
  • 1 tin condensed milk
  • 250g unsalted butter
  • 600ml very hot water (not boiling)

 

Use a large deep pot with a thick base.

Put all the ingredients in the pot and bring to the boil stirring only a couple of times. Boil rapidly for at least 5 minutes.

Then, turn down the heat to a low setting and cook for about 30 minutes. Try not to stir the tablet very often. Depending on your pan and heat this could take a while to get to the colour/stage you require.

Once your tablet mix has reached a deep golden brown colour it is ready to take off the heat. If the mix has stuck to the base of the pan slightly, gently tease off and leave on the heat for a further 5 minutes.

Once ready you have to beat the heat out of the tablet with a wooden spoon. This is going to be hard work but you need to keep beating the tablet until it start to come together like a ball of dough. You might find it easier to transfer to a bowl and beat it in a cool area (outside the kitchen door works). Once it has come together place in a greaseproof lined Anta Baking dish and leave to cool for a further 20 minutes.

Once the tablet has almost set, run a small sharp knife through it to cut into small cubes and leave to set fully. Turn out the tablet and serve with tea or coffee using your favourite Anta stoneware. Any leftover tablet will keep in an airtight container and is also great crushed into an ice cream mix. 

Recipe by Simon Rodgers.

Lavender Shortbread

INGREDIENTS

  • 250g plain flour
  • 85g rice flour
  • 90g caster sugar
  • 250g salted butter
  • 1-2 tbsp fresh lavender flowers chopped finely 

Preheat oven to 160°c / gas mark 3

Line a baking tray with parchment.

In a large bowl, sift both flours together and add in sugar.

Then, grate the butter to make it easier to work into the flour mixture. Start to rub all the ingredients together until they begin to form a dough and add in the lavender flowers.

Once the mixture has all come together leave it to rest for 30 mins. Then, roll out on a lightly floured surface and cut to desired shape and size using biscuit cutters.

Place the shortbread onto your lined baking tray. Cook until lightly golden. Remove from the oven and lift onto a cooling rack. Sprinkle with castor sugar and leave to cool. 

Recipe by Simon Rodgers.

Pizza Dough

INGREDIENTS

  • 250g strong white bread flour
  • 5g sugar
  • 5g salt
  • 10ml olive oil
  • 4g dried yeast
  • 180ml water (at blood temperature)

 Makes 1-2 large pizzas

Sift the flour, sugar and salt together in your favourite Anta salad bowl. Add the olive oil and dried yeast and mix well.

Add the water in stages whilst mixing together with a large spoon or your hand. You might not need all the liquid so be careful not to add in large amounts.

Once the mixture forms a dough remove from the bowl and knead the mixture for around 5 minutes and then return to the cleaned Anta bowl and cover with cling film. Keep the bowl in a warm place to prove. We placed ours in the warming oven of an Aga. Once proven it should have doubled in size. Now you are ready to begin rolling and creating your favourite pizzas.

A handy tip is to use semolina and flour on your worktop as it reduces the pizza base sticking and once cooked makes the base extra crisp.

MOZARELLA AND TOMATO BITES

INGREDIENTS

  • 190g plain flour
  • 125g unsalted butter
  • a little cold water
  • 1 pack mozzarella
  • 12 baby tomatoes

Preheat oven 180°c/gas 4

Sift the flour into a large bowl, cube the butter and rub into the flour until it resembles breadcrumbs. Using a knife stir in just enough cold water to form a dough. Wrap the dough in cling film and place in the fridge.

Roll out the pastry on a cold surface as thinly as you can. Cut out 24 circles and place on a baking tray – prick the pastry and bake for 10 minutes. 

Cut the mozzarella into slices small enough to sit on the pastry. Halve the tomatoes.

Place the mozzarella on top of the pastry and place a halved tomato on each return to the oven for a further 10 minutes.

Chocolate Swiss Roll

INGREDIENTS

  • 115g caster sugar (plus extra to dust)
  • 4 eggs
  • 70g self raising flour
  • 40g cocoa powder 

Buttercream 

  • 75g butter
  • 175g icing sugar (plus extra to dust)
  • 1 tbsp cocoa powder

Preheat oven to 160°c / gas mark 3

Whisk together sugar and eggs until light and creamy. This will take around 5-7 minutes by hand. Carefully fold in the flour and cocoa powder and transfer onto a baking tin lined with grease proof paper.

Bake for 10-15 mins and keep an eye on it to avoid overcooking. Meanwhile dust another sheet of greaseproof paper with caster sugar. Once ready, remove from the oven and immediately flip over onto the paper.

Leave this to cool while you prepare the chocolate buttercream. Gradually mix the icing sugar and cocoa powder into the butter until it reaches the correct consistency. Spread this over your cooled cake and trim round the edges to neaten. Roll it up and serve on an ANTA serving plate.

Blueberry Cake

INGREDIENTS

  • 150g caster sugar
  • 225ml milk
  • 100g butter
  • 55g dried fruit
  • 55g bluberries
  • 300g self raising flour
  • 1 egg

Preheat oven to 180°C/Gas 5.

Put the sugar, fruit, butter and milk to a sauepan and heat until the butter has completely melted. Mix well and leave to cool.

Add the flour and egg to the cooled fruit mixture and beat together gently.

Line an ANTA Baking Dish with parchment and cook for approximately 45 minutes.

Recipe by Simon Rodgers.

Cullen Skink

INGREDIENTS

  • 2 large onions 
  • 4 sticks of celery
  • 1 leek
  • 1 bulb fennel
  • 1 clove of garlic (grated)
  • 6 large potatoes
  • 1ltr fish stock
  • 2 large fillets of undyed smoked haddock
  • 200ml double cream
  • 1 lemon
  • freshly chopped parsley/dill/chervil

(makes four heary portions)

 

Finely dice the onion, celery, fennel and the white of the leek.

Sweat all diced Vegetables and garlic in a suitably sized pot with lid until soft.

Wash and peel potatoes and cut into cubes.

Add potatoes and ½ the fish stock to pan and cook on a medium heat until the potatoes are almost cooked but still hold their shape.

Debone and chopped the smoked haddock into pieces the same size as the potatoes and add.

Gently stir to avoid breaking the fish up and cook for a further 5 minutes on a low heat adding more fish stock if needed.

Finish with a generous pour of double cream, a squeeze of lemon and some chopped fresh herbs.

Serve in your favourite Anta bowls with crusty bread and butter.

Croissants

INGREDIENTS

  • 480g Strong Flour
  • 15g Yeast
  • 300ml Cold Water
  • 6g Salt
  • 15g Sugar
  • 15g Milk powder
  • 250g Unsalted butter

Makes: 15-20 large or 30 small

Sieve the flour. Dissolve the yeast in half of the water. Then dissolve the salt and sugar in the rest of the water and whisk in the milk powder. Add both liquids to the flour and mix slowly for 5 minutes.

Take a large tray and cover with cling film. Roll the dough into a large rectangle the same size as the tray, lay on the tray, cover with cling film and rest for 25 minutes.

Process the butter by rolling out to two-thirds the size of the dough inside a plastic bag. Place the butter on the dough, leaving one third uncovered, fold the edges. Fold over the uncovered dough and then fold over the over third, giving three layers of dough and two layers of butter. Roll out into a rectangle the same size as before and shake before folding into three. Rest in a cool place for 30 minutes.

Once again, roll into a rectangle the same size as before and shake before folding into three. Repeat once more, giving three single turns in total. Then finally, roll out into a rectangle 20cm long and 3mm thick. Cut into isosceles triangles. Make a small cut in the short edge of each triangle and roll away from yourself as tight as possible, stretching the dough at the same time. Seal the tip with eggwash.
 
Bend the ends to form the crescent shape, then place on a baking tray lined with silicone baking paper, making sure to leave space between each one as they will expand during proving. Leave at room temperature for 35-40 minutes until they double in size.

Eggwash and bake at 230oC for 15 minutes. Cool on a wire rack.

Roast Potatoes & Yorkshire Puddings

Roast Potatoes

  • I.25kg Maris Piper. Kind Edward or Desiree  potatoes
  • Vegetable oil

Preheat oven 200C / gas 6

Peel the potatoes and halve or quarter (the potatoes should be about 5cm).   Place in a pan of cold water with a pinch of salt, cover and bring to the boil, then turn the heat down and simmer for about 5 minutes. Drain in a colander and using two forks fluff up the edges of the potatoes.

Place a roasting pan in the oven with about 3-3 tablespoons of oil and heat until piping hot.

Add the potatoes to the pan, sprinkle with rock salt. Baste well with the oil, making sure the potatoes are covered all round.  Roast for about an hour turning the potatoes from time to time to ensure they brown evenly.

 

Yorkshire puddings

  • 100g plain flour
  • 300 ml milk
  • 2 large eggs
  • Salt and pepper
  • Oil / fat from the roast

Preheat oven 220C / gas 7

Sieve the flour into an ANTA jug, Whisk the milk and egg together pour into the jug and blitz with a hand blender, season and set aside for at least 30 minutes.

Add 2 teaspoons or so of oil or fat from the roast to   12-hole muffin tins.  Place tins in the preheated oven for 5 minutes.

Stir the batter and carefully pour into the heated muffin tins and bake for about 25 minutes until they are well risen and golden brown.

Cook’s note: You can make the Yorkshire puddings in advance and reheat just before serving.

Roe Deer Chateaubriand

INGREDIENTS

  • 2 thick cuts venison fillet (or approximately 200g per person)
  • 1 tbsp olive oil
  • 75g/3oz butter
  • Bunch rosemary
  • Few cloves garlic 

Serves 4

Preheat the oven to 200°C/gas 6. 

Season the meat with salt and freshly ground black pepper. Heat the oil and half of the butter in a large frying pan on the hob. 

Once hot, add the venison and seal on all sides until browned, basting with the remaining butter as you go along. 

Prepare a roasting tin with the rosemary sprigs and whole garlic cloves. Then, transfer the venison to the tin and roast in the oven for 15 minutes, or 20 if you prefer your venison more well-done. Then, remove from the oven, turn over and allow to rest for at least 15 minutes.

Slice and serve on a warmed ANTA plate with fresh spring greens.

Onion Tarte Tatin

INGREDIENTS

  • 200g plain flour
  • 125g unsalted butter
  • 2tbs water  
  • 8 medium red onions
  • Vegetable oil
  • 1 tsp Balsamic vinegar

 

Finely slice the onions and cook slowly in a heavy pan until really soft, turning from time to time.  This will take at least 30 minutes.

In the meantime, make the pastry – sift the flour into a large bowl, cube the butter and rub into the flour until it resembles breadcrumbs. Using a knife stir in just enough cold water to form a dough.  Wrap the dough in cling film and place in the fridge for 30 minutes.

Mix the cooked onions with the balsamic vinegar and season then tip into an ANTA dinner plate.

Preheat the oven 220°C/ gas 7

Roll out the pastry to form a circle slightly larger than the dinner plate.  Carefully lift it and place over the onions and press it down over the edge of the plate.

Bake for 20-30 minutes until the pastry is golden and firm.  Remove from the oven and let it stand for 5 minutes.  Then run a knife round the edge of the plate trimming off any excess pastry, place an ANTA serving plate over the top of the pastry and carefully turn the whole thing upside down.

Chocolate Fudge Pudding

  • 115g self-raising flour
  • 3tbs cocoa
  • 150g butter
  • 150g caster sugar
  • 3 eggs
  • ½ tsp vanilla essence
  • 2-3tbs milk

For the sauce

  • 150g soft brown sugar
  • 3tbs cocoa
  • 450ml hot water

Preheat oven 190C / gas 5

Butter an ANTA baking dish.

Sift the flour and cocoa and set aside. Cream the butter and sugar until light and fluffy.  Whisk the eggs and vanilla essence and gradually add the butter and sugar, adding a little of the flour/cocoa as you go.  Fold in remaining flour and enough milk to form a medium soft mix.  Pour into the prepared baking dish and spread evenly.

In a large ANTA jug combine the sugar, cocoa and hot water and mix well.  Pour over the cake mixture.  

Place the dish on a baking tray and bake for about 40 minutes until the cake is firm and springy.

Strawberry Tartlets

  • 160g plain flour
  • 125g unsalted butter
  • 1tbs caster sugar
  • Cold water
  • Punnet of strawberries
  • Gooseberry jam

 

Sift the flour into a large bowl, cube the butter and rub into the flour until it resembles breadcrumbs, stir in the sugar. Using a knife stir in just enough cold water to form a dough.  Wrap the dough in cling film and place in the fridge for 30 minutes.

Preheat the oven 200C / gas 6

Roll out the pastry on a cold surface to a 3mm thickness.  Cut out circles and line the tartlet tin.  Scrunch a circle of greaseproof paper into each tartlet and fill with baking beans, bake blind for about 15 minutes, remove the beans and paper and return to the oven and bake until golden. Allow to cool.

Wash and hull the strawberries.

Carefully remove the tarts from the tin.  Half fill with a dollop of gooseberry jam then top with a strawberry.  Glaze by brush the fruit with a little more melted jam.

Serve on an ANTA Serving Plate.

Cook’s tip: for a special treat replace with gooseberry jam with leftover gooseberry fool or whipped cream.

Bacon & Onion Flan

  • 300g flour
  • 250g butter
  • 3 tbs water - approx
  • 3 rashers bacon
  • 1 white onion
  • 6 eggs
  • 150ml full milk
  • 150ml single cream
  • 23cm loose bottom flan tin

 

Sift the flour into a large bowl, cube the butter and rub into the flour until it resembles breadcrumbs. Using a knife stir in just enough cold water to form a dough.  Wrap the dough in cling film and place in the fridge for 30 minutes.

Preheat the oven 220C/ gas 7

Roll out the pastry on a floured surface to form a circle about 10cm larger than the pie tin.  Carefully lift the pastry around a rolling pin. 

Unroll the pastry on top of the tin, and then use your hands to gently push the pastry into the corners of the tin.  Trim away any excess pastry.   

Cover the tart base with baking parchment and fill with baking beans, bake blind for about 15 minutes.

Meanwhile, slice the bacon into strips and finely chop the onions.   Fry the bacon in a heavy based pan until it begins to get crispy, remove from the pan.  Add the onion and cook until soft.

Whisk the milk, cream and eggs together.

Reduce oven to 180C / gas 4

Sprinkle the onion and bacon over the base of the tart then pour in the liquid.

Place the flan tin on a baking tray and return to the oven, bake for about 30 minutes until just set in the middle and golden brown.

Serve warm.

Traditional Roast Chicken

INGREDIENTS

Serves 6

  • 1 medium chicken
  • ½ onion
  • sprig of sage or 1 tsp dried sage
  • 1 lemon, halved

Preheat oven to 200°C/Gas 6.

Stuff all the ingredients into the carcass of the chicken, and drizzle with rapeseed oil. Place the chicken breat down into an ANTA Salad Bowl.

Cook for one hour. Remove from the oven, turn the chicken over and place back in the oven for 15 minutes to crisp up the skin.

To serve, bring the bowl to the table and carve. Serve the juice from the chicken which remains in the bottom of the bowl as a gravy.

Gooseberry Buns

INGREDIENTS

Makes about 20 buns

  • 170g ground rice
  • 170g self-raising flour
  • 110g butter
  • 110g caster sugar
  • 1tsp baking powder
  • 1 large egg
  • About 3tbs milk
  • 20 small sweet gooseberries 

Preheat oven 190C / gas 5

Rub the butter into the flours, add sugar and baking powder.

Separate egg. Break the yolk and add to dry ingredients with enough milk to form a soft dough.

Divide into balls the size of a large walnut. Make a hollow and drop a gooseberry into it. Close up and dip into lightly beaten egg white.

Place on lightly greased baking trays leaving space between the buns as they will spread slightly, then flatten slightly with the heel of your hand.

Bake for 10-12 minutes until golden brown. Let them cool on the tray for a few minutes, then turn them onto a wire rack to cool completely.

Duck with Cherries

INGREDIENTS

  • 4 duck breasts
  • 225g cherries
  • Brandy or port

Score the skin of the duck being careful not to cut the flesh. Sprinkle with rock salt and a little pepper.

Heat a heavy based frying pan and place the duck skin down in the pan (no need to grease) and fry over a medium high heat until the skin is crispy. This will take about 5 minutes. Turn down the heat and turn the duck and continue to cook for a further 4-8 minutes.

Pit the cherries. Add the cherries to the pan and warm through.  

Add a good glug of brandy or port to the duck and flambé (keep a large saucepan lid close by in case you need to douse the flames).

Serve in a warmed ANTA baking dish.  

Smoked Mackarel Pâté

INGREDIENTS

Mackerel and beetroot pâté

  • 2 smoked mackerel fillets
  • 1 lemon
  • 1 large beetroot

Mackerel and gooseberry pâté

  • 2 smoked mackerel fillets
  • 8tbs gooseberry purée

For both pates remove skin from the mackerel fillets and break into pieces.

Beetroot – chop the beetroot, add to the mackerel and lemon juice and blitz with a hand held blender (or in a food processor). Season, then turn into an ANTA pudding bowl and chill.

Gooseberry – Blitz the mackerel and half the gooseberry puree with a hand held blender (or in a food processor). Season, and add further puree – you may not need it all. Then turn the mixture into an ANTA pudding bowl and chill.

Serve on ANTA oatcakes (see ANTA cook book page 141) or on toasted rosemary focaccia.

Shortbread Blackcurrant Tartlets

INGREDIENTS

  • 120g plain flour
  • 50g caster sugar
  • 50g cornflour
  • 125g unsalted butter
  • Blackcurrant jam (see ANTA cookbook page 153)
  • Blackcurrants for decoration 

Sift the flour into a large bowl, cube the butter and rub into the flour until it resembles breadcrumbs. Stir in the sugar. Bring together with your hands.

Place a good spoonful of dough into the tartlet case and using your fingertips cover the base of the hole and push the dough up the side of the individual tin. Scrunch a circle of greaseproof paper into each tartlet and fill with baking beans, put in the fridge for about 30 minutes. 

Preheat the oven to 170C / gas 3.

Bake blind for about 15 minutes. If the shortbread has puffed up, prick with a fork. Remove the beans and paper, return to the oven and bake for a further 10 minutes until a light golden colour.  

Place a good dollop of blackberry jam in each tart and return to the oven for about 5 minutes.

Carefully remove the tarts from the tin. Decorate with fresh blackcurrants and glaze by brush the fruit with a little more melted jam.

Serve on an ANTA serving plate.

Wilted Swiss Chard

INGREDIENTS

  • 300g chard
  • 1/2 chilli
  • 2 cloves garlic
  • 25g pine nuts, toasted
  • Mint leaves, chopped
  • Olive oil 

Chop the garlic and chilli.

Remove the stalks from the chard if thick and cut in to 10cm pieces.

Heat a heavy bottomed frying pan with a little oil. Add the stalks, garlic and chilli and fry over a low to medium heat for about 3 minutes until the stalks are soft.

Add the Chard leaves (torn in half if large) and cook for a further 3 minutes until they have wilted down. Toss in toasted pine nuts and mint and serve in an ANTA pasta bowl.

Apricot and Date Chutney

INGREDIENTS

  • 500g dried apricots
  • 240g sultanas
  • 310ml white wine vinegar
  • 165g soft light brown sugar
  • 260g dates - pitted
  • 120g preserved ginger
  • 1 tbs salt
  • 1 tbs yellow mustard seeds
  • 1/2 tsp chilli powder
  • 350ml water

Quarter the apricots, cover with boiling water and stand for at least 1 hour.

Drain the apricots and place in a preserving pan (or non aluminium pan) and add the sultanas and vinegar.  Bring to the boil and simmer for about 20 minutes until the apricots are soft.

Meantime, chop the ginger and dates fairly finely. 

Add the remaining ingredients and stir until the sugar is melted. Bring to the boil, then simmer for about 5 minutes until thick.

Pour into warm sterilised jars (see ANTA cook book page 162) cover and seal. Once cold, store the jars in a cool place for 3-4 weeks before use. Keep in the fridge once opened.

Walnut and Cheese Scones

INGREDIENTS

  • 350g self-raising flour
  • 1 tsp baking powder
  • 100g butter
  • 250ml full milk
  • 100ml greek yoghurt
  • 60g cheddar or stilton
  • 60g walnuts

Preheat oven to 200C / gas 6

Line an ANTA baking dish with damp greaseproof paper which helps shape the paper to the dish, and heat the dish in the oven.

Finely chop the walnuts and chop the cheese into small cubes. Sieve the flour and baking powder into a large bowl. Cube the butter and rub into the flour until it resembles breadcrumbs. Add the walnuts and cheese.  Whisk the milk and yoghurt together and add to the flour, bringing together with two knives in a cutting motion.

Remove baking dish from the oven.

On a floured surface, shape the dough to the size of the baking dish and carefully place in the paper case shell. 

Bake for 12-15 minutes until golden brown.

Allow to cool in the baking dish for about 15 minutes and then lift out onto a wire rack to cool. Beware the baking dish may still be very hot. 

Peppermint Creams

INGREDIENTS

  • 1 large egg white
  • 350g icing sugar
  • A few drops of peppermint oil
  • 150g dark chocolate

Crack the egg white into an ANTA salad bowl and froth up with a fork. Sieve the icing sugar and add about half to the egg white, beating with a wooden spoon. Add a few drops of peppermint oil and continue to add further sugar. You may not need it all.

Roll the paste out to a long sausage about 3cm in diameter. Cut into 1cm slices. Put onto a tray lined with greaseproof paper and allow to dry out in a warm place for about 24 hours.

Once the sweets have dried out, break the chocolate into a small bowl and place over a pan of boiling water to melt. Remove from the heat and carefully dip half the sweet into the chocolate.

Place back onto the greaseproof paper until the chocolate hardens.

An ideal present or stocking filler, especially packaged in colourful ANTA stoneware or an empty candle pot.

Roast Pheasant with Skirlie and Bread Sauce

INGREDIENTS

  • 1 pheasant
  • 2 slices bacon
  • 1/2 lemon
  • 2 sticks celery

Preheat oven to 200°C/Gas 6.

Quarter the celery and lemon and fill the cavity of the bird. Place the bird breast down in an ANTA pudding bowl, season with salt and pepper and roast for about 15 minutes

Remove from the oven and carefully turn the bird around. Place the bacon over the breast and return to the oven for a further 20-25 minutes, removing the bacon for the last 4 minutes. Check the pheasant is cooked by piercing the skin between the leg and breast – the juices should be clear.

 

For the Skirlie:

  • 1 medium onion
  • 1 tbs rape seed oil
  • 100g medium oatmeal

Finely chop the onion and cook in a little rape seed oil until soft. Stir in the oatmeal and cook gently for about 15 minutes until crisp and golden. Season with salt and pepper.

 

For the Bread Sauce:

  • 600ml milk
  • 1 small onion
  • 1/2 carrot
  • 3 cloves
  • 100g white breadcrumbs
  • Knob of butter

Peel the onion, cut in half and insert the cloves into the onion. Chop the carrot in to large chunks. Put the milk in a small pan, add the onion, carrot and bay leaf, season and bring to the boil. Remove from the heat and set aside for at least 30 minutes.

Remove the onion and carrots and bring milk to the simmer. Add the breadcrumbs and cook through for 3-4 minutes. Add a small knob of butter and season to taste.

Pheasant Pearl Barley Risotto

INGREDIENTS

  • 1 onion
  • 2 sticks celery
  • 2 garlic cloves, chopped
  • 300g pearl barley
  • 250ml white wine
  • 400g mixed wild and chestnut mushrooms, chopped
  • 1 litre chicken stock
  • 400g of cooked pheasant or chicken
  • Parmesan

Finely chop the onion and cook in a little oil until soft. Slice the celery and garlic, add to the onions and cook for a couple of minutes. Add the mushrooms and as they begin to soften, add the pearl barley. Stir so all the grains are covered in the oil. Add the wine and continue stirring until it is absorbed. Add about 750ml of the stock and simmer until tender. Stir occasionally - you may need to add more stock.

Add the pheasant meat and heat through.

Serve with shredded parmesan.

Toffee Apples

INGREDIENTS

  • 8 green eating apples
  • 450g granulated sugar
  • 3tbs golden syrup
  • 150ml water
  • 8 lolly sticks

Wash and dry the apples removing any stalks. Insert the lolly stick into the stalk end of the apple.

Measure the sugar, syrup and water into a large heavy bottomed pan and stir over a low heat until the sugar has melted. Bring to the boil and cook without stirring until the mixture starts to caramelise (154C).

Draw the pan off the heat and dip the apples, tilting the pan to cover. Place the apples on a buttered ANTA serving dish to harden.

Ginger and Pumpkin Soup

INGREDIENTS

  • Half a pumpkin
  • 3 onions
  • 2 carrots
  • 1 inch root ginger
  • 2 pints of stock
  • 2 tbs rapeseed oil
  • A dessert tbs freshly grated nutmeg

Heat the oil in a large sauce pan.

Add the chopped onion and ginger and cook until soft.

Remove the seeds and skin from the pumpkin, chop and add to the pan along with the chopped carrots. Allow to sweat for 5 minutes.

Add the stock and cook for 10-15 minutes until the vegetables are soft.

Puree the soup and serve in ANTA bowls.

Season with a sprinkling of nutmeg.

Broccoli & Stilton Soup

INGREDIENTS

  • 1 tbsp rapeseed oil
  • 1 onion, finely chopped
  • 1 stick of celery, sliced
  • 1 leek, sliced
  • 1 medium potato, diced
  • 1 tbsp unsalted butter
  • 1 lt vegetable stock
  • 1 head broccoli, chopped
  • 140g stilton

Heat the oil in a large pan. Add the onion and cook until soft.

Add the celery, leek, potato and butter. Allow to sweat for five minutes.

Add the stock and brocolli. Cook for 10-15 minutes until all the vegetables are soft.

Puree the soup. Stir inthe stilton, allowing a few lumps to remain. Season with black pepper.

Red Tomato and Black Olive Bread

INGREDIENTS

  • 10 oven dried tomatoes (see ANTA cook book page 120)
  • 10 black olives
  • 350g plain flour
  • 1tsp salt
  • 2tbs baking powder
  • 200ml greek yoghurt
  • 275ml milk
  • 1tbs tomato puree
  • 3tbs oil
  • 5 eggs
  • 40g parmesan

Preheat the oven to 180C/gas 4

Line an ANTA baking dish with damp greaseproof paper which helps shape the paper to the dish, and heat the dish in the oven.

Coarsely chop the tomatoes and olives.

Mix together the flour, salt and baking powder in a large ANTA bowl. Whisk the yoghurt, milk, eggs, tomato puree and oil together and pour into the dry ingredients, then add the sundried tomatoes, olives and half the parmesan. 

Pour the mix into the lined baking dish, smooth out the mixture and sprinkle with the remaining parmesan. Bake for about 1 hour, then test to see if a skewer inserted into the bake comes out clean. 

Allow to cool in the baking dish for about 15 minutes and then lift out onto a wire rack to cool. Beware the baking dish may still be very hot. 

Orange Rock Buns

INGREDIENTS

Makes about 12 buns

  • 225g self-raising flour
  • 75g caster sugar
  • 1tsp baking powder
  • 100g butter
  • 1 egg
  • 1 orange
  • 150g cranberries

Preheat oven to 180°C/Gas 4.

Sift the flour and baking powder into a large bowl, add the sugar and mix well. Cube the butter and rub into the dry ingredients.

Grate in the zest of ½ an orange and then add cranberries. Add the juice of a whole orange and a beaten egg to form a stiff dough.

Place golf ball sized rough spoons of mixture onto a greased baking tray leaving space between as they will spread. Bake for about 15 minutes until brown. Let them cool on the tray for a few minutes and then turn them onto a wire rack to cool completely.

Cranberry Cous Cous

INGREDIENTS

  • 300g cous cous
  • 1 stick celery
  • 1 small red onion
  • 50g dried cranberries
  • 1 red pepper
  • 26g pine nuts - toasted
  • 1 lemon
  • 3-4 tbsp olive oil
  • handful of mint
  • stock

Cook the cous cous as instructed.

Finely chop the onion, slice the celery and fry in a little olive oil. Add the cranberries and cook until the onions are soft.

Finely chop the red pepper. Finely chop the mint. 

Place the couscous into an ANTA pudding bowl, add the onion mix, pepper and nuts, lemon zest and mint and mix together with a fork. 

Mix the olive oil and lemon juice together and season. Add to the couscous.  

Cover with cling film and put aside for about 30 minutes to allow the flavours to infuse.

Brussels Sprouts with Bacon

INGREDIENTS

  • 600g brussels sprouts
  • 5 rashers unsmoked bacon
  • Butter

Preheat oven to 200°C/Gas 6.

Butter an ANTA baking dish. 

Clean and trim the Brussels sprouts, cut any large ones in half. Place in the baking dish in a single layer and season.

Slice the bacon into 5cm strips and sprinkle over the sprouts.

Roast in the oven for about 25 minutes turning halfway through the bake.

Profiterole Stack

INGREDIENTS

  • 100g butter
  • 300ml water
  • 120g plain flour
  • 4 eggs
  • 600ml double cream
  • 200g dark chocolate

Preheat oven 200C / gas 6

Sift the flour into a bowl.

Put the cold water into a medium saucepan, cut the butter into small pieces and add to the water. Put over a moderate heat. As soon as the butter melts, bring to the boil and remove from the heat. Immediately pour in the flour and beat hard with a wooden spoon until the mixture comes away from the sides of the pan and you have a smooth paste.

Beat the eggs and gradually add to the paste – beat until you have a smooth paste with a dropping consistency. 

Drop teaspoons of the mixture onto a lightly greased ANTA plate - they will spread so allow space between.   Bake for about 20-25 minutes until they are crisp and a golden brown. Pierce the side of each bun with a skewer, then return to the oven for a further 5 minutes to dry out.

Remove from the oven and allow to cool completely.

Whip the cream to a soft peak. Then fill the choux buns either with a piping bag or teaspoon.

Upend a large ANTA mug on an ANTA dinner plate. Build a choux bun tower around the mug, being careful to disguise the mug as you build.

Melt the chocolate in a bowl over a pan of water. Carefully pour over the buns being careful to coat them all.

To serve, place the dinner plate on another mug to create an ANTA cake stand.

Smoked Salmon Blinis

INGREDIENTS

  • 175g plain flour
  • 2tsp baking powder
  • 200ml milk
  • 1 egg
  • Pinch salt
  • 100g smoked salmon
  • 100ml double cream
  • Horseradish
  • Squeeze of lemon

Beat the cream until it holds its own shape. Add the horseradish, lemon juice and seasoning to taste.

Cut the smoked salmon into small pieces.

Put the flour, baking powder and salt into a bowl, making a well in the centre. Break the egg into the well, add half the milk and beat to a smooth paste. Add the remaining milk.

Heat a frying pan to medium heat and add a little vegetable oil. Drop a teaspoon of the batter into the pan and once it begins to bubble flip it over. Make a few blinis at once. Keep warm on a cake rack covered with a tea towel.

Once the blinis are cooked, arrange on an ANTA serving dish. Place a piece of smoked salmon on each and top with a dollop of horseradish cream.

Ratatouille

INGREDIENTS

  • 2 aubergines
  • 4 courgettes
  • 2 red and/or yellow peppers
  • 2 onions
  • 2-3 cloves garlic
  • 12 baby tomatoes
  • Courgette flowers
  • 2-3 tbs oil

Preheat oven to 220C/gas 7.

Slice the aubergines lengthways and place in a shallow roasting tin. Sprinkle with salt and leave for 10 minutes or so. Pat dry.

Slice the courgettes lengthways or horizontally if they are round courgettes. Quarter the onions, slice the peppers and chop the garlic and courgette flowers.

Place the cooked aubergine in the oven and sprinkle with some of the oil. Roast for about 10 minutes. Add the courgettes, peppers, onions and garlic and mix together, seasoning well. 

Roast for a further 20 minutes or so until the vegetables are softened. Then add the tomatoes and courgette flowers. Season further and bake for another 10 minutes until the vegetables have started to brown at the edges.

Roast and serve in an ANTA Baking Dish.

Homemade Hummus

INGREDIENTS

Serves 6

  • 400g chickpeas
  • 1 large garlic clove
  • 5tbs oil, plus extra for serving
  • 2 lemons
  • 2 tbs light tahini
  • Salt & pepper

If using dried beans soak overnight as directed.

Chop the garlic and lightly fry in a tablespoon of the oil. Rinse the beans and combine with the other

ingredients in a large bowl and blitz with a hand held mixer or in a food processor. Season to taste.

Spoon into an ANTA pudding basin serve drizzled with a little more olive oil.

Cook’s note: Try adding chopped coriander or chilli or paprika.

Smoked Haddock Soufflé

INGREDIENTS

  • 30g / 1oz butter
  • 250g / 10oz smoked haddock
  • Bay leaf
  • 300ml / ½ pt milk
  • 30g / 1oz flour
  • 60g / 2oz grated cheddar
  • 1 tsp mustard
  • 4 eggs – separated
  • Breadcrumbs
  • Pepper


Place the haddock skin down in an ANTA baking dish, cover with milk, season with pepper and add the bay leaf. Bake for about 15 – 20 minutes, then allow to cool.

Grease 6 small ANTA mugs and coat with breadcrumbs.

Melt butter in a pan, add flour and cook for a few minutes. Gradually add the milk in which the haddock was poached and bring to the boil. Add the cheese and mustard and check seasoning. Allow to cool then beat in the egg yolks and stir in the flaked fish.

Beat the egg whites to a soft peak, fold half into the fish mixture and then gently fold in the remaining egg white.

Fill the mugs being careful not to let the mixture dribble down the mugs.

Place the mugs in an ANTA baking dish half filled with hot water.

Bake for about 10 minutes until brown and well risen.

Serve immediately with a green salad.

Oranges in Caramel

INGREDIENTS

  • 6 oranges
  • 160g granulated sugar

Peel and finely slice the oranges and place in layers on an ANTA fruit dish.

Place the sugar in a heavy based frying pan, do not stir just tilt the pan as the sugar begins to melt. Allow the sugar to melt and turn to a deep caramel colour; tilt the pan to ensure an even colour.

From a height, pour the caramel evenly over the oranges - lift the pan up and down as your pour to create a thread effect.

Serve in an ANTA Fruit Dish for an impressive but easy dessert.

Flapjocks

INGREDIENTS

Makes 10

  • 200g unsalted butter 
  • 200g demerara sugar
  • 200g honey
  • 400g porridge oats

Preheat the oven to 180°C/Gas 4.

Melt the butter, sugar and honey in a saucepan, stirring occasionally. Add the oats and mix well.

Transfer the mixture to a 20cm round cake tin and press down with the back of a spoon. Bake in the oven for 15-20 minutes until the edges turn golden.

Leave to cool in the tin and then cut into wedges and serve on an ANTA Serving Plate.

Pavlova

INGREDIENTS

  • 8 egg whites
  • 250g caster sugar
  • 150g icing sugar
  • 1 tbsp white wine vinegar
  • pinch of salt
  • 1 tbsp cornflour
  • 300ml double cream
  • fruit salad - mix of preferred fruits (mango, pineapple, passion fruit, strawberries, raspberries, melon, grapes, peaches)

Preheat oven to 170C/Gas 3. Lightly grease an ANTA Serving Plate.

In a large dry bolw, beat the egg whites using an electric mixer on a high speed until they form soft peaks.

Gradually add the sugar about a tablespoon at a time and beat continuously. The mixture should be firm and glossy and sugar should have dissolved. Beat in the vinegar abd salt. Sift the cornflour and gently fold in.

Using a spatula, spread the mixture over the centre of the plate making the sides straight and higher than the centre.

Place in the oven reducing the heat to 150C/Gas 2 and cook for one hour. Turn the oven off and leave the door slightly open. Allow to cool in the oven.

Whip the cream, pile into the centre of the meringue and top with assorted fruit.

Chocolate Soufflés

 

INGREDIENTS

  • 4 medium eggs separated
  • 2 tsp plain flour
  • 4 tbs strong black coffee ie expresso (dissolve 3 tsp ground coffee in 4 tbs water)
  • 100g caster sugar
  • 150g plain chocolate
  • 1 tbs ground almonds
  • 12 squares white chocolate

Preheat oven 180°C/Gas 5

Grease 6 ANTA Small Mugs and dust with ground almonds

Melt the chocolate in a bowl over boiling water with the coffee, remove from heat and allow to cool slightly, stir in the flour, egg yolks and half the sugar and set aside.

Whisk egg whites to a soft peak, then add the sugar and continue whisking until mixture is frim but not stiff, using a metal spoon gradually fold in the cooled chocolate mixture.

Fill the cups to 1.5cm /1/2 inch from the top.
Press 2 x squares of white chocolate to each cup of mixture before baking

Place the mugs into an ANTA baking dish and half fill with boiling water.

Bake for 20 minutes and serve in the small mugs straight from the oven

Cooks note: Stir in about a tablespoon of the egg whites into the chocolate mixture to lighten the mix, it is then easier to fold in the remaining egg whites evenly.

Sticky Sausages

INGREDIENTS

Serves 6

  • 12 pork sausages
  • 3 tbsp marmalade

Preheat oven to 200°C/Gas 6.

Place sausages in an ANTA Baking Dish and bake for 20 minutes, turning occassionally to achieve an even colour.

Spoon the marmalade over the sausages, coating evenly. Bake for a further 10 minutes until brown adn sticky.

Aubergine Moussaka

INGREDIENTS

Serves 6

  • 4 aubergines
  • salt
  • 1 yellow pepper, sliced
  • 1 tbsp olive oil
  • 1 ltr fresh tomato sauce
  • 1 tin anchovies

Topping

  • 75g unsalted butter
  • 75g flour
  • 600ml milk warm
  • 4 eggs
  • Parmesan

 

Preheat oven 200°C/Gas 6.

Slice the aubergines lengthways, sprinkle with salt and place on baking tray for 20 minutes. Wipe away the excess salt with kitchen paper and pat dry. 

Return to the baking tray drizzle with a little olive oil and bake for about 25 minutes until soft. Meanwhile slice the pepper and sauté until soft. Place the aubergine slices in an ANTA baking dish, layering with the tomato sauce and yellow peppers and slices of anchovy and anchovy oil.  Finish with a layer of aubergine.

Melt the butter add flour cooking for a few minutes, gradually add the milk and bring to the boil.  Whisk the eggs and gradually add to the white sauce. Pour over the aubergine and sprinkle with grated Parmesan.

Bake for about 45 minutes until golden brown. Allow to stand for about 5 minutes before serving

Fish & Tomato Chowder

INGREDIENTS

For the tomato sauce

  • 500g onions, chopped
  • 1 head of garlic, chopped
  • 2 tbsp olive oil
  • 1 head of celery, sliced
  • 1kg of fresh, ripe tomatoes on the vine
  • salt and pepper

For the soup

  • approx. 500mp/1pt fish or chicken stock
  • 700g/1.5lb white fish 
  • 2 onions
  • coriander

Heat the tomato sauce, which you will need to dilute with stock, to your desired consistency.

Finely slice the onions and fry in a pan in a little olive oil until beginning to get soft.

Add the skinned fish fillets and fry for a few minutes on each side.

Carefully cut the cooked fish into large chunk and add – with the onions – to the warmed soup.

Serve in ANTA pasta dish sprinkled with black pepper and coriander.

Cauliflower & Cheddar Soup

INGREDIENTS

  • knob of butter
  • 1 large onion
  • 1 clove garlic
  • 1 large cauliflower
  • 1 potato
  • 700ml vegetable stock
  • 400ml milk
  • 100g cheddar
  • nutmeg
  • salt & pepper to season
  • handful of fresh chive

Heat the butter in a large saucepan and add the chopped onion and garlic. Cook until soft.

Add the cauliflower, potato, stock, milk and cheese.

Bring to the boil and then leave to simmer for around 30 minutes until the cauliflower and potato are soft.

Blend in a food processor until a smooth, thick soup is formed . If required add a little extra milk to thin the soup.

Season with salt, pepper and nutmeg to taste.

Serve in an ANTA bowl and garnish with fresh chives.

Coffee Cake

Sponge

  • 285g unsalted butter
  • 285g caster sugar
  • 5 large eggs
  • 3tsb espresso or strong coffee
  • 285g self-raising flour

Preheat oven 160°C/Gas 3.

Grease and line an ANTA Baking Dish.

Cream butter and sugar until light. Gradually beat in eggs, then coffee, and fold in the flour.

Pour into baking dish and bake for about 45-50 minutes until coloured and firm to the touch.

Allow to cool.

 

Icing & decoration

  • 90g unsalted butter
  • 180g icing sugar
  • tsp espresso or strong coffee
  • 24 walnut halves

 

For the icing cream together butter and sugar – add coffee to taste.

Spread over cake and decorate with walnut halves.

Return to the baking dish for storage.

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