Author Archives: Sarah

Mushroom, Leek and Spinach Lasagne

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MUSHROOM, LEEK AND SPINACH LASAGNE

Mushroom, Leek and Spinach Lasagne

INGREDIENTS

  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 4 leeks, thinly sliced
  • 400g fresh mushrooms
  • Packet frozen mushrooms, thawed and drained to keep the liquid
  • 300g baby spinach
  • 20 sheets lasagne
  • Salt and pepper
  • Extra virgin olive oil
  • Extra grated parmesan

MUSHROOM BECHAMEL:

  • Milk
  • Liquid from frozen mushrooms
  • 100g grated parmesan
  • 100g butter
  • salt and pepper
  • 1 small onion, cut in half
  • 2 bayleaves

METHOD

  1. Preheat the oven to 180ºC.
  2. Prepare the lasagne according to instructions.
  3. Heat some oil and butter in a frying pan.
  4. Fry the onion, garlic, leek and mushrooms for 5-10 minutes until soft.
  5. Add the spinach, cover and cook until it has wilted down.
  6. Turn up the heat slightly to boil off most of the liquid.
  7. Season with salt and pepper.

MAKE THE BECHAMEL:

  1. Mix together the mushroom liquid and milk to make 750ml.
  2. Heat this gently in a pan, adding the onion and bayleaves for 5 minutes.
  3. Heat the butter in a saucepan.
  4. Stir in the flour and mix well, heating gently to thicken.
  5. Gradually add the liquid to the roux, stirring all the time until the sauce has thickened.
  6. Season with salt and pepper. You can always add more milk if necessary to obtain a thick white sauce.
  7. Turn down the heat and cook gently for another 5-10 minutes.
  8. Stir in the grated parmesan.

COMPLETE THE DISH:

  1. Oil the base and sides of a casserole or lasagne dish.
  2. Pour half of the bechamel sauce into the vegetable mixture and mix well.
  3. Place a layer of lasagne sheets on the base of the dish.
  4. Spoon over half of the vegetable mixture and top with another layer of lasagne.
  5. Repeat.
  6. Pour over the remaining bechamel sauce, season with salt and pepper and sprinkle with grated parmesan.
  7. Bake in the oven for 40-45 minutes until golden brown.

Olive Harvest 2025 – Vegetarian Meal Plan

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Olive Harvest 2025
Vegetarian Meal Plan

Meal Plan Image
Wow! What an amazing team! And a bumper harvest! Thank you to Deb, Dan, Margot and Skye. 

Day 1
Tuesday 11th November 2025

Day 2
Wednesday 12th November 2025

Day 3
Thursday 13th November 2025
  • Mexican kidney beans and tortillas, coleslaw, sliced lettuce, guacamole, Greek yogurt, tomato salsa, green pepper salad, green salad
  • Bread and tuna mayonnaise, cheese and tomato

Day 4
Friday 14th November 2025

Make sourdough

Day 5
Saturday 15th November 2025
  • Vegetarian paella, steamed kale, green pepper salad, green salad
  • Sardines and egg mayonnaise on toast

Day 6
Sunday 16th November 2025
  • Walk and sandwiches
  • Scrambled eggs on sourdough toast

Day 7
Monday 17th November 2025

Day 8
Tuesday 18th November 2025
  • Aubergine parmigiana, roast butternut squash, roast sweet potato chips, cabbage with Dijon cream, green pepper salad, green salad
  • Onion soup with sourdough cheese on toast

Day 9
Wednesday 19th November 2025

Day 10
Thursday 20th November 2025

Day 11
Friday 21st November 2025

Day 12
Saturday 22nd November 2025

Day 13
Sunday 23rd November 2025
  • Walk and sandwiches
  • Scrambled eggs on sourdough toast

Day 13
Monday 24th November 2025

Air fryer Welsh rarebit

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Air fryer Welsh rarebit (small batch for 6 rolls)

Air-fried Welsh rarebit is a quick, small-batch take on the classic cheesy toast, ideal when you want something savoury for two or three people. Strong cheddar, mustard, beer and egg are mixed into a thick paste, then air-fried on split rolls until bubbling and golden.

Welsh rarebit

Servings: 6 roll halves
Total time: 10 minutes
Prep time: 5 minutes
Cooking time: 3–5 minutes

 

INGREDIENTS

  • 100 g grated strong cheddar
  • 1 tsp (5 ml) English mustard
  • 1 tbsp (15 ml) soft butter
  • 1 tbsp (15 ml) beer or milk
  • 1 small egg, lightly beaten
  • A few drops Worcestershire sauce (optional)
  • Black pepper to taste
  • 6 small rolls, halved

METHOD

  1. In a bowl, mix the cheddar, mustard, butter, beer or milk, egg, Worcestershire sauce and black pepper together until you have a thick paste.
  2. Lightly toast the cut sides of the roll halves first if you like, as this helps prevent them from becoming soggy.
  3. Spread the cheesy mixture evenly over each roll half, going right to the edges.
  4. Place the topped roll halves in the air fryer basket, lining it with baking paper if needed.
  5. Air fry at 190°C for 3–5 minutes, until the tops are bubbling and golden.

TIPS

  • Do not overload the topping; a generous but even layer melts and browns more evenly.
  • Add a pinch of paprika or cayenne before cooking if you would like a little extra heat.
  • For a Buck rarebit twist, top each roll half with a quail egg or small fried egg after cooking.

Cod en papillote with Greek flavours

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Cod en papillote with Greek flavours

Cod en papillote with Greek flavours is a simple and healthy way to cook cod, as the fish steams gently inside a parchment parcel with tomatoes, olives, capers, herbs and lemon, which keeps it tender while creating a light, fragrant sauce. It’s lovely served straight from the parcel with new potatoes, couscous or a crisp green salad.

Cod en papillote with Greek flavours

Cod en papillote with Greek flavours

Servings: 2
Total time: 20 minutes
Prep time: 5 minutes
Cooking time: 15 minutes

 

INGREDIENTS

  • 1 cod loin
  • 1 medium tomato, sliced
  • 2 tbsp (30 ml) sun-dried tomato in oil, chopped
  • 1/2 medium red onion, sliced
  • 60 ml pitted black olives, chopped
  • 1 tbsp (15 ml) capers, drained
  • 1 tsp dried oregano
  • 1 sprig fresh thyme
  • 1/2 tsp black pepper
  • 1/2 tsp fine salt
  • 2 tbsp (30 ml) extra virgin olive oil
  • 1/2 lemon, juiced or in thin slices

METHOD

  1. Cut a large sheet of baking parchment or foil so it is big enough to wrap the cod and vegetables into a sealed parcel.
  2. Place the sliced tomato and sliced red onion in the centre of the sheet to form a bed for the fish.
  3. Season the vegetables with a little salt, pepper and the dried oregano.
  4. Lay the cod loin on top of the vegetables.
  5. Season the cod with the remaining salt and pepper.
  6. Scatter the chopped olives and capers over the fish, then add the thyme sprig.
  7. Drizzle the olive oil over the top and add the lemon juice or lemon slices.
  8. Fold the parchment into a tight parcel, sealing the edges firmly so the steam remains inside.
  9. Cook in an air fryer at 180°C for 15 minutes, or in an oven at the same temperature for slightly longer.
  10. Open the parcel carefully, as the steam will be hot, and serve the cod with the juices spooned over the vegetables.

Baked aubergine with tomatoes and mozzarella

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Baked aubergine with tomatoes and mozzarella

Baked aubergine with tomatoes and mozzarella

A simple yet delicious baked aubergine dish, topped with a rich cherry tomato and basil sauce
and finished with melting mozzarella – perfect for two.

Baked aubergine with tomatoes and mozzarella

Baked aubergine with tomatoes and mozzarella

Servings: 2
Total time: 40 minutes
Cooking time: 40 minutes

 

INGREDIENTS

  • 1 aubergine
  • 200 g cherry tomatoes
  • 1 handful fresh basil leaves (to taste)
  • 1 pinch salt (to taste)
  • 1 pinch black pepper (to taste)
  • 150 g fresh mozzarella (4 slices)
  • 2 tbsp (30 ml) olive oil
  • 1 large garlic clove, sliced
  • 1 pinch chilli flakes (for garnish)

METHOD

  1. Cut the aubergine in half lengthways and make shallow incisions in the flesh.
  2. Sprinkle with salt, drizzle with 1 tbsp (15 ml) olive oil, and bake in a preheated oven at 170°C for 15–20 minutes, depending on the size of the aubergine.
  3. Heat the remaining 1 tbsp (15 ml) olive oil in a pan. Add the sliced garlic and halved cherry tomatoes.
  4. Season with salt, cover, and cook for about 15 minutes.
  5. Add the fresh basil leaves to the pan, then use a spoon to crush the tomatoes into a thick, aromatic sauce.
  6. Remove the aubergine from the oven. Use a spoon to create a shallow well in each half, then top with the tomato sauce and mozzarella slices.
  7. Return to the oven and bake at 220°C for 5 minutes, or until the cheese is melted and bubbling.
  8. Garnish with chilli flakes and fresh basil leaves before serving.