A FANTASTIC SELECTION OF RECIPES BY DAPHNE LAMBERT
In celebration of the winter season
Food and drink to bring joy and delight.
30 ml vodka
125 ml cranberry juice (either fresh or bought)
125 ml tonic water
squeeze of lime juice
a few fresh cranberries
Pop a few ice-cubes into a tall glass, tip in the vodka and cranberry juice, add the cranberries with a squeeze of lime and top up with tonic water. Serve straightaway.
For a non alcoholic alternative omit the vodka, for an extra sparkle replace the tonic water with Prosecco.
Gin & tonic sorbet
350ml sugar syrup
250ml tonic water
juice of ½ lemon
Combine all the ingredients together and if you have an ice cream maker churn following the makers instructions. Freeze the sorbet until you need it. If you do not have an ice cream maker, place the mixture in a container suitable for freezing and freeze until slushy. Remove the slushy ice mix from the freezer and whisk until the icy lumps are broken up and the texture is smooth. Place back into the freezer and repeat this chilling and whisking process until the sorbet reaches the consistency required. Freeze until ready to use.
makes about 10/12
2 egg yolks
200g rice flour 120g ground almonds 1 teaspoon gluten free baking powder 2 teaspoons ground cinnamon
1 teaspoon ground allspice
2 teaspoons ground cinnamon
200g bitter chocolate
Very gently heat the honey to make it runny. Beat in all the other ingredients except the chocolate. Turn onto a working surface and gently knead into a smooth dough. Wrap up well in greaseproof paper and chill in the fridge overnight.
Remove the dough from the fridge and preheat the oven 170C/gas mark 3.
Dust the dough with rice flour place between 2 sheets of baking parchment and roll out to thickness of 1.5cm. Peel of the top sheet of paper and cut out heart shapes repeat to use up the dough.
Place the hearts on a baking tray lined with baking parchment. Bake for approximately 12 minutes. Remove from the oven and cool on a wire tray.
Gently melt the chocolate. Using a wooden skewer pierced into the biscuit lower the biscuit into the chocolate (you could use a fork) submerge in the chocolate, you may have to tip the container to totally coat the biscuit; remove, let any excess chocolate drip off then carefully place on parchment paper remove skewer and leave to set. Repeat. Store in an air tight tin.
Jerusalem artichoke, oyster mushroom and hazelnut salad
125g whole hazelnuts
4 handfuls of salad leaves
8 large Jerusalem artichoke
teaspoon lemon juice
225g oyster mushrooms
2 tablespoons olive oil
1 teaspoon chopped thyme
1 dessertspoon chopped parsley
4 tablespoons hazelnut oil
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
Salt and pepper
Put the hazelnuts on a tray and bake in the oven until the skins go dark brown and crack. Remove and tip into a tea towel gather up the sides and rub the nuts together to remove the skins. Open the tea towel and pick out the skinned nuts. Roughly chop the nuts and set on one side. Check the salad leaves are clean and pop in the fridge.
Peel the artichokes dropping them into cold water with a squeeze of lemon juice as you prepare them. Cut into ¼" rounds and steam for 5 minutes.
Sauté the oyster mushrooms in the olive oil and when just beginning to turn golden brown at the edges add the herbs and remove from the heat. Whisk the hazelnut oil, balsamic vinegar, Dijon mustard together and season. Toss the leaves in half of the dressing and divide between 4 plates. Pop the oyster mushrooms on top then the Jerusalem artichokes and swirl over the remaining dressing. Scatter over the nuts and serve.
fabulous figgy bread
Fig & hazelnut bread
750g spelt flour
1 ½ teaspoons salt
1 oz fresh yeast
¼ litre warm water
1 tbsp fennel seeds
1 tbsp chopped rosemary
150g dried figs, stems removed and quartered
oven 190C 375F for the nuts 450 for the bread
Roast the hazelnuts in a preheated oven until the skins go dark brown and crack. Remove and tip into a tea towel gather up the sides and rub the nuts together to remove the skins then pick out the skinned nuts.
Crumble the yeast into the warm water.
Place the spelt, salt, fennel and rosemary into a bowl then add the yeast and water and enough extra water to make a sticky but cohesive dough, cover and leave for 10 minutes.
Turn out onto an oiled surface and knead for 10 minutes, until the dough is no longer sticky. Knead in the hazelnuts and figs, place in a clean oiled bowl, cover and leave for 1 – 11/2 hours. Turn out, divide into two and shape each into a ball, leave covered for 5 minutes. Shape into two loaves and leave to rise, covered, for 1 hour.
Bake for 20 minutes at 450F. Rotate the loaves, lower heat to 400F and bake for a further 20 minutes. Cool on a rack.
½ red cabbage – very finely shredded
250g Brussels sprouts – very finely sliced
4 celery sticks cut into fine slices
6 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon tamari
1 teaspoon Dijon mustard
black pepper & salt
seeds from 1 pomegranate
handful of almonds sliced and toastedWarming
Place the red cabbage, Brussels & celery in a bowl.
Mix together the olive oil, lemon juice, tamari, mustard, salt & pepper and mix through the vegetables. Leave to stand at room temperature for 30 minutes, turn into a serving dish &
top with pomegranate seeds and toasted almonds.
Foods that support a strong immune system
Our immune system depends on many nutrients to work effectively and the ideal immune-boosting diet is really no different from the ideal everyday diet but if you are a bit-off track at the moment here are a few pointers.
The thymus gland produces hormones responsible for immune activity and special white blood cells called T cells, which destroy infected cells. T cell activity and the production of antibodies depend on vitamin B6. Spinach, turnip greens, leeks, cauliflower, broccoli, brussel sprouts and shiitake mushroom, all in season at the moment, are a good source of vitamin B6 as are whole grains.
Vitamin C intake is essential to immune function. Vitamin C helps immune cells to mature and improves the performance of antibodies and macrophage. Citrus fruits, cauliflower, broccoli and kale are good sources and all abundant at the moment. Other good sources are strawberries, blueberries and raspberries in the summer and rosehip, elderberries and blackberries in the autumn. Preserve these fruits to have in the Winter months. Vitamin C along with vitamins A & E and zinc & selenium are important anti-oxidant nutrients – they disarm the free radicals which invaders produce.
Eat fresh green leaves every day. The chlorophyll in green leaves supports our immune system by combating unhealthy colonies of bacteria, yeasts & fungi in the body and reduces inflammation.
Good bacterial balance in the gut is important for immune function. Eat plenty of lactic ferments like sauerkraut and kefir.
If you work inside all day you are probably not getting enough sun. When we lack vitamin D our immune systems are vulnerable to bacteria and viruses. Eggs, yogurt, shiitake mushroomsare good sources as well as fatty fish – herrings, sardines, mackerel, wild salmon.
Garlic is a wonderful antibacterial, antiviral and antifungal and turmeric, ginger and cinnamon are powerful spices to add to your immune boosting diet.
Eat plenty of good fat, cold pressed olive oil and organic butter are both beneficial. Fresh seeds and nuts are rich in essential fatty acids as well as vitamin E, zinc and protein. Cooking with poly unsaturated oils creates toxic trans-fatty acids and exposure to air creates rancidity. Altered oils of this nature suppress the immune system.
Make certain you eat three meals a day. If you are battling adrenal fatigue, diabetes, weight issues, hormone or blood sugar problems you may need to eat 5 smaller meals. If all your commitments
allow try to take a few early nights and allow your body to rest and restore. Never underestimate the positive effect to the immune system from having a good 8 hours sleep!
Baked mackerel fillet with green leaf salad and a citrus-chilli dressing
4 mackerel fillets
2 tablespoons olive oil
juice and zest of half a lemon
1 clove garlic finely chopped
Selection of green leaves (watercress, mizuna, lamb's lettuce, mint, fennel, flat leaf parsley).
Dressing: 2 tablespoons orange juice, 1 tablespoon lime juice, 4 tablespoons olive oil, 1 small chilli seeded and chopped, salt and pepper.
Mix the olive oil, garlic and lemon together. Place the mackerel fillets in an oiled baking dish and pour over the marinade, leave for 15 minutes. Pick over the leaves and divide between 4 plates.
Blend all the dressing ingredients together in a processor.
Bake the fish in a moderate to hot oven, 180 degrees celcius, for 12 minutes. Place a fillet on top of the leaves on each plate and spoon over the dressing.
Chunky vegetable and white bean soup
A diet rich in vegetables and pulses supports the immune system.
1 tablespoon olive oil
1 onion chopped
4 garlic cloves chopped
1 carrot peeled and diced
2 sticks celery diced
1 leek trimmed, washed and cut into slices
1 turnip peeled and diced
1 tsp tomato puree
1 litre vegetable stock
400g tin of haricots beans
1 head of broccoli florets
large handful finely shredded spinach
handful of chopped parsley
Cook the onion and garlic in the olive oil until tender
Add the carrot, celery, leek and turnip and cook for a further 2 minutes
Stir in the tomato puree, add the stock, bring to the boil and simmer gently for 20 minutes.
Add the haricots beans and cook for a further 10 minutes.
Add the broccoli and the spinach, cook for a further 2 minutes, stir in the parsley, season and serve.
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