Berry and Apple Muffins

Takes: 35 mins
Makes 12

Ingredients:

• 125g buckwheat flour
• 125g brown rice flour
• 2 tsp gluten-free bicarbonate of soda
• a pinch of salt
• 8 tbsp honey
• juice of half a lemon
• 175g goat's yogurt
• 4 tbsp goat's milk
• 1 tsp vanilla extract
• 1 duck egg, beaten
• 50g goat's butter
• 250g apples, peeled, cored, and chopped into small pieces
• 4 tbsp water
• 150g blueberries or blackberries

Method:

1. Preheat the oven to 200C, fan 180C.  Place muffin cases in the muffin tin.
2. Sift together the flour, bicarbonate of soda and salt into a blow, then stir in the honey and lemon juice.
3. Heat the apple pieces in a pan over a low fire with the goat's butter and water for 15 minutes.  Add 1 tsp of honey to the pan.  Leave to cool.
4. In a separate bowl, mix together the yogurt, milk, vanilla extract and egg.
5. Add all the wet ingredients to the dry ingredients, and mix together.  Gently stir in 75g blueberries.
6. Pour the mixture into the muffin cases and scatter 75g blueberries on top.  Sprinkle with 2 tbsp sesame seeds.  Bake for 20 minutes, until the muffins are risen, firm and golden.
7. Remove and cool on a wire rack.

 

Chicken Salad with Kiwi Fruit and Cashews

Takes: 15 mins
Serves 4

Ingredients:

• 4 pieces of chicken breasts, grilled then thinly sliced
• 4 kiwi fruit, peeled, halved and sliced
• 4 spring onions, sliced
• 100g watercress
• 50g cashews, toasted

Method:

1. Arrange the chicken, kiwi slices, spring onions and watercress in a large bowl.  Sprinkle over the cashews.
2. Mix the ingredients together and serve.

Chicken Korma with Tomato Sambal

Takes: 30 mins
Serves 4

Ingredients:

• 400g chicken breast fillets
• 1 tbsp curry powder
• 2 spring onions, trimmed
• 215g sugar snap peas
• 250g basmati rice
• 2 tsp coconut oil
• 1 tin coconut milk
• 1 big mango, peeled and cubed

FOR THE TOMATO SAMBAL

• 1 small red onion
• 1 tbsp lime juice
• 3 ripe vine tomatoes
• 4 inch piece cucumber
• small handful fresh coriander

Method:

1. Cut the chicken into slices then place in a bowl with the curry powder.  Mix to coat.  Set aside while you slice the spring onions and cut the sugar snaps into 3 diagonal slices.
2. Cook the rice.
3. Meanwhile, heat the oil in a large frying pan.  Add the coated chicken and cook until golden.  Add the onions and stir-fry for 1 minute.  Stir in the coconut milk, mango, and sugar snaps and simmer for another 5 minutes until thickened slightly.  Season.
4. For the sambal, cut the onion into cubes; place in a bowl with the lime juice.  Cut the tomatoes and cucumber to the same size and chop the coriander.  Mix into the bowl; season.

Lamb, Plum, and Rosemary Casserole

Takes: 2 hours
Serves 4

Ingredients:

• 3 tbsp olive oil
• 400g lamb, diced
• 250g shallots, peeled and sliced
• 3 celery sticks, sliced on the angle into 1 inch pieces
• 2 carrots, peeled and sliced on the angle into 1 inch pieces
• 4 garlic cloves, peeled and cut into 3
• 2 tbsp buckwheat flour
• 4 plums, stoned and sliced
• 700ml stock
• 5 sprigs rosemary

FOR THE PARSLEY MASH

• 750g potatoes
• 15g goat's butter
• splash of goat's milk
• 3 tbsp parsley, chopped

Method:

1. Preheat the oven to 180C, fan 160C.  Heat 1 tbsp oil in the bottom of a heavy casserole and fry the lamb.  Remove and set aside.
2. Fry the shallots until the edges begin to brown.  Remove and add to the meat.  Return your lamb to the pot with the celery, carrots, and garlic.  Fry for a further 5 minutes until the celery and carrots begin to soften.  Stir through the flour and then add in the plums and season well.  Pour over 2 tbsp of stock and allow it to bubble off before adding the rest of the stock and rosemary leaves.  Cook for 1.5 hours.
3. Meanwhile, put the potatoes into cold salted water, bring to the boil and cook for 30 minutes.  Drain and mash with a knob of butter and a splash of milk, then stir through the parsley.  Serve alongside the stew.

Orange Poppy Seed Cake

Takes: 1 hr 15 mins
Serves 5

Ingredients:

• 125g goat's butter, room temperature, plus extra for greasing
• 100g honey
• 1 duck egg
• 75g buckwheat flour
• 75g brown rice flour
• 1 tsp bicarbonate of soda
• 1 orange, zested and squeezed
• 25g poppy seeds

Method:

1. Preheat the oven to 190C, fan 170C.  Line a springform cake tin with nonstick baking paper, lightly grease the sides with butter.  Beat the butter and honey in a bowl until light and fluffy.
2. Add the egg, flour, and bicarbonate of soda and beat until combined.  Add the orange zest and juice and the poppy seeds then beat together.  Pour into the tin and bake for 50 minutes.  Remove from oven and cool.