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Tuna, Vegetable & Herb Pie
Ingredients:

8 slices Wholemeal Bread
4 Eggs
¾ cup Milk
½ cup Yoghurt
1 head Broccoli
200g Green Peas
1 bunch Thyme
Lemon juice
425g Canned Tuna
½ cup Grated Cheese
2 Shallots, finely chopped
Salt & Pepper

Directions:

Line base of baking tin with bread.
Whisk eggs, milk, yoghurt, juice, thyme, some salt and pepper together and set aside.
Spread tuna over base and sprinkle with shallots, cheese, broccoli and peas, then carefully pour egg mixture over.
Bake at 180c for 25-30 mins until set.
Serve with some crusty bread. 

 

Confit Sweet Potatoes with Garlic & Thyme
Ingredients:
60g Butter or Margarine
500g Sweet Potatoes, cut into 5mm thick slices
250 ml Olive Oil
Rock salt
Ground Black Pepper
2 cloves Garlic
1 bunch Thyme
4 Tbsp Balsamic Vinegar


Directions:

Place the potatoes in a roasting tin, drizzle with half the olive oil and sprinkle very generously with rock salt and black pepper.
Bake for 30 mins or until tender, shaking tin occasionally to prevent them sticking.
Five minutes before they are ready add garlic and thyme. Shake potatoes well and cook for another few minutes.
Drizzle with the remaining olive oil and the balsamic vinegar.
Serve immediately as a side dish with a beautiful steak.
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