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Sweet Potato Shepherds Pie

Old fashioned Shepherds Pie with a healthier twist
About 750g leftover roast lamb ( or beef)
1 onion - finely chopped
3 tbs vegetable oil
1 tbs plain flour
1 tbs tomato purée
1 tsp red currant jelly
3 tbs Worcestershire sauce
600ml stock Including any leftover gravy

1kg sweet potato
30g butter

Preheat oven 180 C/fan 160c, gas 4

Remove any fat from the joint and either finely chop the meat or lightly blitz in a food processor 

Heat the oil in a heavy based pan add the chopped onion and cook over a gentle heat until translucent. Turn up the heat add the meat, stir well. Sprinkle in the flour, stir and cook for 2 - 3 minutes. Add the stock/gravy and tomato purée, red currant jelly and Worcestershire sauce, stir and let it gently simmer for about 15 minutes. Season to tasted adding a little more Worcestershire sauce/red currant jelly if you wish.

Spoon into an ANTA baking dish and leave it to cool.

Peel the sweet potatoes and chop into even sized chunks. Bring a large pan of water to the boil add the sweet potatoes and cook for about 10-15 minutes until tender. Drain and allow to steam dry for a few minutes.

Return to the pan, mash with butter season to taste, then evenly over the meat.

Bake for about 35-40 minutes until starting to brown.

Grilled Rosemary Oranges

Recipe- Serves 2

4 large oranges (use 1 orange per person)

2 sprigs of rosemary 

100g caster sugar

75ml Contreau, or brandy 

300ml double cream


Begin by preparing the oranges. Cut the top and bottom off the orange and with a sharp knife remove the skin and pith in strips working from top to bottom of the orange. Try to not cut off any orange flesh. Cut each orange in half horizontally and place in a large bowl or tupperware. Pour any juice over the oranges.

Sprinkle the rosemary, Contreau and a little over the oranges, cover and leave for 30 minutes to infuse. Meanwhile whip the cream till it is just stiff, whip in a little sugar. Keep aside in the fridge. 

The oranges are best cooked over the barbecue however, on the hob at a high heat is fine. Heat a heavy bottomed frying pan or skillet over the hot coals, gas or induction. Sprinkle the remaining sugar in the pan and add the oranges cut side down. Let the sugar melt and start to caramelise. Keep an eye on them and watch for burning. Cook until the oranges have softened. Remove the oranges and plate cut side up. 

Put the pan back on the heat and add the remaining juices and Contreau from the bowl. Make sure you get all the caramelised bits from the pan. 

Serve a quenelle (or spoon!) of cream and a drizzle of juice over the oranges and cream. Garnish with a little rosemary.

Classic Bran Muffins

Serves: 12 

  • 85g wheat bran
  • 250ml buttermilk
  • 5 tablespoons vegetable oil
  • 1 egg
  • 100g dark brown soft sugar
  • 1/2 teaspoon vanilla extract
  • 125g plain flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 80g sultanas

Prep:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Preheat oven to 190 C / Gas mark 5. Grease a muffin tin or line with paper muffin cases.
  2. Mix together wheat bran and buttermilk; let stand for 10 minutes.
  3. Beat together oil, egg, sugar and vanilla and add to buttermilk mixture. Sift together flour, bicarbonate of soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in sultanas and spoon batter into prepared muffin tin.
  4. Bake for 15 to 20 minutes, or until a skewer inserted into the centre of a muffin comes out clean. Cool and enjoy!

Tattie Scones

180g mashed potato

220g self-raising flour

1 tsp baking powder

30g butter

70ml milk


Preheat the oven to 220ºC (425ºF, gas mark 7).

Sift the flour and baking powder into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. In another bowl, combine the milk into the mashed potato, mixing well. Add to the flour and combine with a fork to form a soft dough, you might need to add more milk. Be carefull not to handle the dough too much. Lightly knead the dough on a floured surface for a few seconds or until smooth, then roll out to 2 cm thick.
Place on a greased baking sheet. Mark the scone round into 6 wedges with a sharp knife.
Bake for 15–20 minutes or until well risen and golden brown.

Serve warm with butter and jam. 

Vegan Roots Curry and Garlic Naan


600g of root vegetables (parsnips, potatoes, celeriac, etc)

2 tbsp olive oil

2 tsp curry powder

sea salt and pepper

1 tsp cumin seeds

1 tsp ground coriander

1 tsp dried curry leaves

½ tsp turmeric

3 banana shallots

3 cloves garlic

1 thumb of fresh ginger

1 tin coconut milk

1 lemon juiced

1 tbsp tomato puree

Bunch fresh coriander

Toasted cashew nuts


Naan Bread

175ml lukewarm water

1 tsp fast action yeast

1 tsp sugar

280g bread flour

1 tsp sea salt

½ tsp baking powder

1 tbsp olive oil

3 tbsp coconut yoghurt

Fresh coriander

2 cloves garlic

Begin by preparing the vegetables and roughly chopping, if you can leave the skin on the vegetables. Rub over 2 tablespoons of olive oil, the curry powder and salt and pepper and roast in a 200˚C oven for about 20 minutes or until soft and beginning to caramelise.

Meanwhile make the curry sauce. In a dry frying pan toast the spices for about 3-5 minutes. Remove from the pan and crush with a pestle and mortar or the back of a wooden spoon on a chopping board. Add the olive oil and sweat the shallots, garlic and ginger. Add the spice mix and cook over a low heat for 10 minutes. Add the tomato puree, coconut milk and lemon juice and simmer. Once the root vegetables are ready add them to the sauce and set aside. Curry will always taste best once for at least 2 hours or better over night. When ready to serve just reheat and sprinkle over some toasted cashew nuts with some roughly chopped coriander. 

To make the naan bread add the flour, salt, baking powder, olive oil and yeast in a large bowl. Mix in the yoghurt and water and combine. The mixture will be sticky. Turn out onto a floured surface and knead for about 5 minutes until it forms a smooth ball. Put back into the bowl, cover and set aside to prove for about 2 hours. 

Remove the dough from the bowl and knock out the air. Divide into 6 and lightly knead each one to form a ball. Set aside again for 15 minutes to prove.

Meanwhile mix the finely chopped garlic and fresh coriander with olive oil ready for the garnish.

Heat a non-stick frying pan over a medium heat and roll out a dough ball into an oval shape.  Place the dough into the pan and cook until the bread begins to bubble and the underside is brown. Brush over some oil, garlic and coriander mix and flip the bread over.  If cooking on gas you can cook this side straight onto the flame, or on the barbeque. Finish with a second brush of garlic, oil and coriander with some sea salt. Serve immediately. 

Warm Winter Salad

Serves 4


300g of smoked mackerel

4 beetroot

400g new potatoes 

2 tsp hot horseradish 

1 lemon

3 tbsp olive oil




Begin by boiling the beetroot whole with the skins on for about 30 minutes until cooked but not falling apart. Allow to cool before removing the skin. This will be easy now they are cooked. Next, boil the new potatoes for about 10 minutes. 

Meanwhile, slice the beetroot to about half a centimetre slices and remove the skin of the mackerel. Roughly flake the fillets apart and mix with the beetroot slices. 

To make the dressing, thoroughly mix the horseradish, lemon juice, olive oil, salt and pepper. Once the new potatoes are cooked, drain and chop into quarters. Toss into the beetroot and mackerel with the dressing. Be careful not to mix too much before serving. Serve in an ANTA baking dish to keep slightly warm.

Slow Christmas Pork


2kg shoulder of good quality pork 

2 onions

4 apples

300ml cider

200ml stock

1 bulb garlic



1 tbsp plain flour 


Remove the pork from the fridge up to an hour before cooking. Carefully score the skin of the shoulder till you get to the fat, try not to cut through to the meat.

Rub a generous amount of sea salt into the scores and sprinkle with black pepper. 

Place the pork into an ANTA baking dish and roast for 30 minutes in a 220˚C oven. 

Remove the pork from the oven and cover it with tin foil. Turn the oven down to 180 and cook for a further 2 1/2 hours. 

Meanwhile slice the apple into slices, and the onion and garlic roughly. 

Remove the pork from the oven and in the bottom of the dish layer the onion, apple and garlic. Pour the cider and put back in the oven for another hour without the tin foil. 

Remove from the oven and allow to rest. 

You can serve just like this or you can use the caramelised cider, apple and onion to make a gravy. Add a little water and scrape all of the dark sticky bit from the edge of the baking dish. Add the flour and mix thoroughly, scrape as much as you can of this to a saucepan. Gradually add the stock and bring to the boil. Once thickened and dark push through a sieve. 


Homemade Piccalilli

350 g (12oz) small cauliflower florets

250 g (9oz) small broccoli florets

courgettes, cut into 1.5cm (2/3in) pieces

200 g (7oz) green beans, cut into 5cm (2in) lengths

150 g (5oz) shallots, peeled and halved quartered (depending on size)

250 g (9oz) salt

1 l white wine vinegar

garlic clove, crushed

2.5cm (1in) piece fresh root ginger, grated

250 g (9oz) granulated sugar

2 tbsp. mustard seeds

75 g (3oz) plain flour

2 tbsp. turmeric

1 tbsp. mustard powder

  1. In a large non-metallic bowl, mix vegetables, the salt and enough water to cover. Cover bowl with clingfilm and leave overnight.

  2. Drain and rinse vegetables. In a large pan, heat 1 litre  (13/4 pint) white wine vinegar, garlic, ginger, sugar and mustard seeds. Bring to a simmer, add vegetables and simmer for 5-8min until just cooked, but still crunchy. Lift vegetables out with a slotted spoon and set aside.

  3. In a small bowl, mix remaining 200ml (1/4pt) white wine vinegar, flour, turmeric and mustard powder. Stir into pan and bring to the boil, whisking occasionally. Simmer for 5-7min until thickened and glossy.

  4. Return vegetables to the pan, mix. Spoon into sterilised wide-neck jars and seal. Cool completely. Store in a cool dry place for up to 3 months. Chill after opening.

Chickpea Dip

Chickpea Dip with Yogurt 

2 x 250g tins of chickpeas, drained 

1.5 tablespoon tahini

1 clove of garlic

1 lemon 

Olive oil

150g Greek yogurt 

Toasted pine nuts

Drain and tip the chickpeas into a food processor.

Peel and add the garlic, the tahini, a good squeeze of lemon juice and 1 tablespoon of oil.

Season with a pinch of sea salt, then pop the lid on and blitz.

Mix in the food processor as long as is needed depending on whether you prefer your dip smooth or more rustic and chunky. 

Have a taste and add more lemon juice or a splash of water to loosen, if needed, then transfer to a serving bowl.

Loosely fold half the greek yogurt into the mixture and then spoon the rest of it on top. 
Sprinkle with toasted pine nuts, a glug of olive oil and a crack of black pepper. 

Serve with sliced carrots, cucumbers, radishes or peppers, and some warm flatbreads.

Spicy Roast Chicken


1 whole free range chicken

2 tbsp olive oil

4 garlic cloves

2 tsp ground cumin

1/2 tsp cinnamon

2 tsp smoked paprika

1 fresh red chilli - with seeds

Sea salt



Begin by making the spiced paste. Combine the oil, garlic, cumin, paprika and whole chilli in a food processor and blitz until smooth. Rub this mixture all over the whole chicken, place breast side down in an ANTA salad bowl and cover with an ANTA salad plate. Leave in the fridge for 2 hours or, if you can, over night. 

Pre heat the oven to 200°C. Roast the chicken in the salad bowl for 1 hour or until the juices run clear. Remove the salad plate from the bowl and turn the chicken over being careful the skin doesn’t rip. With the breasts are facing up, sprinkle with salt and pepper and put back in the oven for 10 minutes without the plate to brown on top.

Beetroot with goats curd and basil oil

Serves 4 small portions
4 Large beetroot
1L organic whole goats milk
2 tbsp lemon juice
sea salt
extra virgin olive oil
bunch of basil
To make the goats curd heat the goats milk to lukewarm temperature. Remove from the heat and stir in the
lemon juice and a pinch of sea salt. Leave to sit for 15 minutes then strain through a muslin cloth over a
bowl (retain the buttermilk and use for pancakes or scones). Leave to drip for a couple of hours or until you think you have got the correct consistency. It should be soft and crumbly. 
Meanwhile, boil the beetroot whole with their skins on in a large pan of water, until almost soft but still a little crunchy. Drain the beetroot and you will now be able to peel them easily, you can set aside until required. Roughly chop the basil and mix into some extra virgin olive oil and set aside. 
Roughly smash up the beetroot into chunks. Heat up some olive oil in a frying pan and fry the beets until beginning to brown, add a little salt. Squeeze lemon juice over the beets before plating up. 
Scatter the beetroot with the oil and lemon juices in the pan, and a small amount of curd on the plate and finish with a drizzle of basil oil. Season with pepper and salt if required.

Toffee Apples

Toffee Apples
4 apples
150g salted butter
150g caster sugar
80ml double cream
Lemon Juice
Begin by slicing the apples horizontally into 1.5cm discs. Squeeze a little lemon juice over them to stop them from discolouring. 
In a saucepan, add the butter and sugar and cook until the mixture becomes and dark yellow colour. Slowly add the double cream and keep stirring until all combined and the sauce begins to thicken. Keep warm. 
In a frying pan over a medium heat, cook the apple slices until golden and beginning to soften.
On an ANTA salad plate, place the apple slices in on top of each other to remake the whole apple and pour over the toffee sauce.
Serve with ice-cream. 

Boston Beans


800g haricot beans tinned

1 tsp mustard whole grain

1 1/2 tbsp treacle

2 tbsp soft dark brown sugar

1 tbsp tomato puree

1 tsp paprika

200g passata

2 cloves garlic

1 onion, chopped 

500ml ham stock

olive oil

salt and pepper

Fresh parsley


Preheat the oven to 120˚C. 

In a heavy bottomed pan, fry the onion and garlic over a medium heat until soft and beginning to caramelise. Add the paprika, mustard, treacle and brown sugar, and a little stock to loosen.  Next add the beans, tomato puree and passata. Finally pour in the ham stock and bring to the boil. 

With a lid on the pan, transfer it to the oven and bake for at least 2 hours. Check the pan occasionally to make sure that you have enough liquid. Add water if looking too dry.

Serve hot with fresh parsley torn on top and crusty bread. 

Vegetables Al Forno


A selection of root veg such as, pumpkin, beetroot, carrots, celeriac, squash, parsnips etc. 

1 whole head of garlic

Olive oil

Lemon juice

Salt and pepper


Peel and slice your root veg so they are 1cm thick. Place into a heavy bottomed roasting tray. Drizzle over olive oil, salt and pepper and set aside for 20 minutes. 

When your barbecue is hot place the tray over the flames. At this point add more olive oil. When the veg begin to char on one side turn them over. Keep checking and turning until the veg are soft through. At this point squeeze half a lemon juice over the veg and some black pepper. 

Serve on an ANTA large tile, or in a baking dish. 

Fresh Pasta


6 large free-range eggs - beaten

600 g Tipo '00' flour 

A pasta machine


Make a volcano shape with the flour on a flat work surface or a wooden board. Make a well in the middle, and pour in two thirds of the eggs.

Using your fingertips in a circular motion, gradually mix the flour and the eggs until you have a dough you can bring together in a ball. Knead for about 10 minutes until it is smooth, and springs back when poked. 

Wrap in a damp cloth and allow to rest for about an hour in a cool place. 

Divide the dough into smaller balls. Roll out the first ball of dough on a lightly floured surface until it is about 1cm thick and will go through the widest setting of your pasta machine comfortably. Put it through each setting twice, cutting it in half when it becomes too long to handle. Reduce the thickness of the machine, until you have your desired thickness of pasta.  

Cut the pasta sheets into long thin tagliatelle strips. Hang the pasta over a wooden spoon and allow to dry for about 15 minutes.

The pasta will keep for a couple of days in the fridge. When you require to cook it bring a large pan of salted water to the boil, add the pasta, in batches if necessary, and cook for a couple of minutes, stirring occasionally to keep it moving.

Arroz Con Leche

Arroz Con Leche
Spanish rice pudding
serves 4-6
1 litre whole milk
rind of 1 lemon cut into strips (no white pith)
1 cinnamon stick
125g pudding rice
50g caster sugar
ground cinnamon
lemon zest
Begin by heating the milk, lemon rind and cinnamon stick in a heavy bottomed pan. Once boiling, remove from the heat and add the rice and sugar. Cook over a low heat, stirring often for 45 minutes. Make sure you stir enough to stop it burning on the bottom of the pan. Once the rice is cooked remove the lemon rind and cinnamon stick. 
Leave to cool to absorb more of the liquid. Serve on an ANTA salad plate and garnish with lemon zest and ground cinnamon. 

Red Pepper Dip

4 red peppers
1 large onion or 3 shallots, peeled and cut in chunks
2 cloves garlic, peeled
2 Tablespoons olive oil (reduce as necessary for your diet)
1½ teaspoons red wine vinegar
1½ teaspoons kosher salt
¼ teaspoon black pepper


Preheat the oven to 218C. Line a baking tray with parchment paper and set aside.
Cut the peppers into quarters and remove the seeds. Place on the tray with the onion and garlic. Toss with remaining ingredients.
Bake at 218C for 45-50 minutes, tossing halfway through, until the tops of the peppers are starting to brown.
Remove from oven and set aside to cool.
Place all ingredients – including the oil from the pan – into a food processor and blend until smooth.

Salsa and Hummus Canapes


4 salad tomatoes
3 spring onions
bunch of fresh coriander
1 lime juice - or to taste
3 tbsp olive oil
salt and pepper

Begin by deseeding the tomatoes and chopping the flesh into small cubes. Finely slice the spring onion and mix with the tomatoes. Separate the leaves from the stalks of the coriander and chop the stalks finely before adding to the salsa. Squeeze over the lime and the olive oil. Season with Salt and pepper. Garnish with torn coriander leaves. 

Paprika Hummus

• 400g chickpeas
• 1 large garlic clove
• 5tbs oil, plus extra for serving
• 2 lemon - juice
• 2 tbs light tahini
1 tsp ground paprika
• 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 the other ingredients and half the paprika in a large bowl and blitz with a hand held mixer or in a food processor. Season to taste adding more lemon or oil if you prefer. 
Spoon into an ANTA pudding basin serve drizzled with a little more olive oil and sprinkle with half teaspoon of paprika. 

Hedgerow Jellies

Crab Apple and Rowan Jelly

  • 1kg crab apples
  • 1kg wowan berries
  • about 1.5kg sugar
  • Water

Put the apples and Rowans in a heavy bottom pan and cover with water.  Bring to the boil and then reduce the heat to simmer until the fruit has broken down to a pulp.  

Strain the pulp through a muslin cloth. If you want clear jelly leave to drip overnight, if you squeeze the liquid through the muslin you will get a cloudy jelly. 

Add 750g of sugar for every litre of juice. Dissolve the sugar in the juice over a low heat then Bring the liquid to boil. Boil rapidly for about 10 minutes. Skim the scum off the top as it appears.  

To test the jelly has set, pour a little onto a chilled plate and run your finger through. If it separates and wrinkles it is ready to jar. 

Sterilise some old jam jars or ANTA store jars with boiling water then carefully pour in the hot jelly. Leave to cool and enjoy.  

Crab Apple and Rosehip Jelly

  • 1kg crab apples
  • 1kg rosehip
  • 1.5kg sugar
  • Water

Repeat the above steps.

Pea and Ham Terrine

1 ham hough about 500g

small handful of parsley 
200g frozen peas
50g butter
for the stock 
250ml cider
1 carrot
1 onion
1 celery stick
pepper corns 
  1. In a large pan, cover the ham hough with the stock ingredients and add water to cover the ham.  Bring to the boil then reduce heat to a simmer and cook for 2 hrs or until the meat falls from the bone. Remove the ham and set aside to cool. 
    Meanwhile boil the peas until soft and then blitz with the butter to make a pure. Season with pepper but no salt. 
    Grease an ANTA porridge bowl then line with cling film. Remove the hocks, then strain the stock through a fine sieve into a pan. Set aside.
    Shred the ham and mix the meat with the parsley. Add the pea puree first then layer the ham into the porridge bowl. 
    Bring the stock back up to the boil and reduce for a further 15 minutes.
    Pour over the stock and cover with cling film. Chill in a fridge for at least 3 hours and serve with homemade bread or oatcakes.

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