Category Archives: Recipes

Basically I love food and I love cooking so the idea behind the blog was to write down recipes that I had tried and those we’d liked and would want to eat again. As John began producing more and more food on the huerta, I wanted to make keep a record of recipes for certain foods that we could cook again in the years to come.

Chicken, Bacon and Mushroom Pie

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Chicken, Bacon & Mushroom Pie

This classic chicken and mushroom pie is the ultimate comfort food, featuring a rich, velvety sauce and a crisp, golden lid of flaky pastry. By using shop-bought pastry, this dish becomes an impressively quick option for a mid-week treat or a relaxed weekend dinner. The addition of smoky bacon and a splash of white wine creates a deep, savory base that perfectly complements the earthy mushrooms and tender chicken. I find that using chicken thighs rather than breast meat ensures the filling stays succulent during the baking process. It is a hearty, warming staple that looks beautiful when brought to the table straight from the oven, with the pastry puffed to perfection.

Chicken, Bacon & Mushroom Pie

Servings: 4
Total time: 55m

INGREDIENTS

  • 1 pack (320g) shop-bought flaky or puff pastry
  • 500g chicken thighs (diced)
  • 150g smoked streaky bacon (chopped)
  • 250g button mushrooms (sliced)
  • 2 stalks celery (finely diced)
  • 1 onion (finely chopped)
  • 150ml dry white wine
  • 300ml chicken stock
  • 100ml double cream
  • 2 tbsp plain flour
  • 1 tbsp butter
  • 1 tsp dried thyme
  • 1 egg (beaten, for glaze)
  • 1 pinch salt and black pepper (to taste)

METHOD

  1. Heat a splash of oil in a large pan over medium-high heat. Brown the chicken pieces until golden, then remove and set aside.
  2. In the same pan, fry the chopped bacon until crisp.
  3. Add the butter to the pan, then toss in the celery, onion, and mushrooms. Sauté for 6–8 minutes until softened and the mushroom liquid has evaporated.
  4. Stir in the flour and cook for 1 minute to create a roux.
  5. Pour in the white wine, scraping the bottom of the pan to release the flavor, then gradually stir in the chicken stock and thyme.
  6. Return the chicken to the pan and bring to a gentle simmer for 10 minutes until the sauce thickens.
  7. Stir in the double cream and season generously with black pepper. Pour the mixture into a large pie dish and let it cool slightly.
  8. Preheat your oven to 200°C (400°F).
  9. Unroll the flaky pastry and drape it over the pie dish. Trim the edges, press down with a fork to seal, and cut a small slit in the center for steam.
  10. Brush the top thoroughly with the beaten egg for a golden finish.
  11. Bake for 25–30 minutes until the pastry is puffed and deep golden brown.
  12. Serve hot, perhaps with seasonal greens or buttery mashed potatoes.

Ajvar Roasted Red Pepper and Aubergine Spread

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ajvar

Roasted Red Pepper Ajvar

Roasted Red Pepper Ajvar is a beautifully smoky, rich and traditional Balkan dip that is incredibly versatile. It is wonderful served with crusty bread, alongside grilled meats, or stirred into pasta. Naturally vegan and packed with deep, roasted vegetable flavours, this vibrant spread is simple to prepare and truly rewarding to make at home in your own kitchen. I find that this particular recipe really captures the essence of late summer harvests, where the natural sweetness of the peppers is intensified by the roasting process. Whether you prefer it as a chunky relish or a silky smooth puree, it is a staple that deserves a place in every pantry. The slow simmering process is the secret to developing that signature thick consistency and concentrated taste that makes it so famous across the region.

Roasted Red Pepper Ajvar

Servings: 4
Total time: 1h 45m

 

INGREDIENTS

  • 6 red peppers
  • 1 large aubergine
  • 3 cloves garlic (minced)
  • 1-2 tbsp olive oil
  • 1 tbsp white vinegar
  • 1/2 tsp salt (adjust to taste)
  • 1 pinch chilli flakes (or hot paprika (optional, for spicy ajvar))
  • 1 splash balsamic vinegar

METHOD

  1. Preheat your oven to 220°C or 425°F (or use a grill for a smokier flavour).
  2. Place whole peppers and aubergines on a baking tray.
  3. Roast for 30-40 minutes, turning occasionally, until skins are blistered and blackened.
  4. Transfer roasted vegetables to a bowl, cover with a lid or cling film, and let them steam for 10-15 minutes to loosen the skins.
  5. Peel off the skins, remove stems and seeds from the peppers, and scoop the flesh from the aubergines.
  6. Let the vegetables sit in a colander for 10-15 minutes to remove extra moisture.
  7. For a chunky ajvar, mash with a fork or pulse briefly in a food processor; for a smooth ajvar, blend until silky.
  8. In a wide pan, heat 2-3 tbsp olive oil on a medium heat.
  9. Add the blended mixture, garlic, vinegar, salt, and optional sugar/chilli.
  10. Simmer gently for 30-45 minutes, stirring often, until thickened and the oil starts to separate slightly.
  11. Taste and adjust seasoning.
  12. Spoon into sterilised jars while hot, top each with a thin layer of olive oil, and seal.

 

Orange Marmalade

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Orange Marmalade

 

Orange Marmalade

INGREDIENTS

  • 5 or 6 small Seville oranges
  • 2 juice oranges
  • sugar

METHOD

  1. Cut the small bitter oranges into quarters. Thinly slice, removing the pips as you go.
    Transfer the orange strips and any juice to a bowl.
  2. Cut the juice oranges in half and juice.
  3. Cut the halves into quarters and thinly slice. Add to the bowl with the bitter orange strips along with the orange juice.
  4. Weigh the oranges to calculate how much sugar is needed. 
  5. Multiply the quantity by 0.8 and add this amount of sugar.
  6. Transfer to the pressure cooker and bring to the boil.
  7. Cover and bring to pressure.
  8. Cook for 30 minutes before leaving to cool.
  9. Transfer to jars.
  10. Eat and enjoy.

Sgroppino – An Italian Lemon Cocktail

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Sgroppino

Sgroppino is a traditional Italian dessert cocktail made with lemon sorbet, vodka and prosecco. It is often served at the end of a meal, or sometimes between courses, as a refreshing palate cleanser. Light, citrusy and gently frothy, it is quick to prepare and best enjoyed immediately while still cold and airy.

Sgroppino

Servings: 4
Total time: 10 mins

 

INGREDIENTS

  • 500 g lemon sorbet, very cold and slightly softened
  • 100 ml vodka, straight from the freezer
  • 750 ml prosecco, well chilled
  • Zest of 2 lemons, optional
  • Mint leaves or lemon twists, to serve

METHOD

  1. Remove the lemon sorbet from the freezer and let it soften at room temperature for about 5 minutes until scoopable but still firm.
  2. Place the sorbet in a chilled bowl and whisk gently until smooth and creamy.
  3. Slowly whisk in the vodka until fully combined.
  4. Gradually pour in the prosecco, whisking gently to keep the mixture light and foamy.
  5. Taste and adjust, adding a splash more vodka for sharpness or a little extra sorbet for sweetness if needed.
  6. Serve immediately in chilled champagne flutes or coupes.
  7. Garnish with a mint leaf or a fine twist of lemon zest.

Deb’s Pear Tarte Tatin

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Pear Tarte Tatin

To mark the end of the olive harvest, we decided to have a meal to celebrate, and Deb suggested this as a pudding. She made it using our winter pears and it was absolutely delicious served with custard.

Pear Tarte Tatin

Servings: 8
Total time: 1h

 

INGREDIENTS

  • 8 pears, peeled, cored and halved
  • 100g caster sugar
  • 100g butter
  • 2 star anise
  • 3 cardamom pods
  • 1 large cinnamon stick
  • 2 tbsp brandy
  • 500g all-butter puff pastry

METHOD

  1. Prepare the pears by peeling, coring and halving them, then set aside.
  2. Put the sugar, butter and all the spices into a 20cm ovenproof frying pan. Warm over a medium–high heat until it bubbles and turns a deep caramel colour, stirring now and then.
  3. Laying the pears into the caramel, cook them for 10–12 minutes, turning occasionally, until glossy and well coated. Add the brandy and let it briefly flambé, then lift the pears out and set aside.
  4. Heat the oven to 200°C (fan 180°C). Roll the pastry to the thickness of a €1 coin. Using a plate slightly larger than your pan, cut out a circle and thin the edges gently with your fingers.
  5. Arrange the pears back in the pan, cut side up, in a flower pattern. Return the cinnamon stick to the centre and scatter in the cardamom pods.
  6. Lay the pastry over the pears, tucking the edges down the sides and under the fruit. Prick the pastry a few times to allow steam to escape.
  7. Bake for 15 minutes. If juices bubble up around the edges, carefully pour them off. Reduce the oven to 180°C (fan 160°C) and bake for a further 15 minutes, or until the pastry is golden and crisp.
  8. Let the tart rest for about 10 minutes, then invert it carefully onto a serving plate. Serve warm.