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1 Ingredient: Caramelised Peach and Prosciutto Quesadillas with Strawberry Salsa & Guacamole

2 Sep

Readers, I’d like to first and fore mostly apologise to you. I feel like we’ve misrepresented ourselves slightly…so far we’ve posted recipes that are vegan, gluten free, dairy free, all kinds of free, when in fact what I usually want to be doing is watching Honey Boo Boo in a dirty t shirt whilst I stuff my fat face with carbs, melted cheese and meat. When people ask me what I’d eat if I could only eat one meal for the rest of my life, my immediate response is to wipe the blood off my knuckles and cry for four hours. But if I really had to consider it, it would be a three way tie between sandwiches, roast dinners, and Mexican food…okay, okay, I suppose I could narrow that down to quesadillas. Now at first the three seem unrelated, but let’s do the math here. What do you get when you combine a roast dinner and a sandwich? A perfect hybrid of layers of meat, stuffing and cranberry sauce encased in bready goodness. A sandwich and a quesadilla? Well essentially the two are beautifully interchangeable. Quesadillas are like the Mexican grilled cheese…bubbling, molten cheese glues together a lightly griddled, golden pocket of joy. The word quesadilla is formed from ‘tortilla’ and ‘queso’, meaning cheese, but of course I refused to stop there and thus, the caramelised peach and prosciutto quesadilla was born.



(For strawberry salsa)

Roughly 6 ripe vine tomatoes, middles scooped out and cut into small chunks

1/2 finely chopped red onion

1 tsp chopped coriander

Juice of 1/2 a lime

1 tbsp jarred jalapeños (alter to taste) finely chopped

Handful of strawberries, cut into small chunks

1 tbsp chopped spring onion

(For guacamole)

1 avocado, flesh scooped out

1 tbsp chopped red onion

1 tsp chopped coriander

Juice of 1/2 lime

(For quesadillas)

1 tortilla

1 large peach cut into chunks

1/2 sliced red onion

1 tsp olive oil

1tsp ground cinnamon

Handful grated cheese (I used a strong cheddar)

Blue cheese to crumble over

4/5 slices of prosciutto


1. Put a frying pan on med-high heat and add oil. Chop peaches into cubes and slice red onions. Add to pan with cinnamon and reduce the heat. Leave to gently caramelise for about 20 mins while you prepare your dips.


2. Start on your salsa (although it’s worth getting a bowl ready for the guacamole as they have a lot of the same ingredients). Cut  tomatoes in half and remove the middles so it isn’t too wet (that’s what she said).


3. Combine salsa ingredients in a bowl and season to taste.


4. Combine guacamole ingredients in a bowl, season to taste and mash together with fork.


5. By this point your peaches should be beautifully caramelised. Remove from heat and set aside.


6. Place a griddle pan on high heat. When hot, put tortilla in pan and sprinkle cheese over one half.


7. Top with peaches and prosciutto and fold over empty side to form a half-moon shape.


8. Press down lightly with spatula to hold it together. Remove from heat and serve immediately with guacamole and strawberry salsa.




1 Ingredient: Artichoke Pate

24 Aug

One of the things that I always struggle with is what to do with the PILES of leftover ingredients that always seem to mount up in my fridge. Until the day when I wake up and think ‘I know what my life urgently needs today…LEEKS!’, I am destined for an existence of half filled bags of vegetables or bowls of mysteries covered in foil. Predictably, this week saw my fridge filled with half empty tins of artichokes, half squeezed lemons and withering tarragon. So what to do with it all? Brunch. To me, brunch is recipe in itself. Each component must compliment and enhance the other in order to create this perfect meal. Your tea must be in your favourite tea cup, coffee must be freshly brewed, reading material must be available. And at the centre of this should be a smorgasbord of delectable nibbles that can be mixed and matched to provide those tastebuds with a variety of wonderful bites…


Whether you favour sweet, flaky pastries or a platter of meats and cheeses, brunch brings a peaceful air of it’s-midday-and-I-have-nothing-to-do-but-eat, teamed with a dash of relief that you can finally use those really tiny teacups that are too small for your morning tea, but they were on sale so gosh did you just have to have them. So turn on Radio 4 (*cough* Radio 1), put the kettle on, and whip up this delicious little spread.


1/2 tin drained artichokes

Squeeze of lemon

1 tsp tarragon

1 tbsp grated parmesan

1 clove garlic

Drizzle of olive oil (or the oil from a jar of artichoke hearts if you have them)

Small bread roll (I used olive bread)


(The capers are just innocent bystanders)


1.   Put a griddle pan on high heat. Quarter the artichoke hearts, peel one of your garlic cloves and chuck it all in a food processor with a squeeze of lemon, grated parmesan and oil. Season well.


2.   Whizz up thoroughly until smooth.


3.  Cut your bread horizontally, and drizzle each side with olive oil and rub in chopped garlic. If you’re less garlickly inclined, cut a clove of garlic in half and rub the clove on the bread.


4.   Grill on each side until golden and lightly charred.


Wasn’t that easy? Now compile that heavenly board of perfection and enjoy, because it’s nearly time for lunch.



1 Ingredient: Artichoke and Spinach Pizza with Basil Pesto

22 Aug

I knew it wouldn’t take long before we paid homage to the Jay-Z of food; The Pizza. Those people that don’t like pizza? No. Shut up. Go away. Your opinions are wrong. There is no food as universally adored as the pizza. I’m sure I speak on the behalf of many here when I say that if something involves a big old pile of melted cheese, I want to get involved. So when we landed on artichokes for this weeks MVP my mind immediately wandered to a happy place filled with molten mozzarella paired with lemony artichokes and a drizzle of olive oil. Are you hungry yet? Well I am and I just ate this whole damn pizza.



(For the pizza dough)

500g strong white bread flour

1 tbsp dried yeast

1 tbsp golden castor sugar

2 tbsp olive oil

325ml warm water

(For basil pesto)

2 tbsp grated parmesan

Bunch fresh basil

1 clove garlic

50ml olive oil

50g pine nuts

(For the pizza)

1/2 tin drained artichoke hearts

1 ball torn mozzarella

Handful of spinach, chopped


1.   Mix together water, olive oil, sugar and yeast in a measuring jug and set aside for a few minutes.

2.   Sift the flour into a large bowl, creating a well in the centre. Pour yeast mixture into well and get those hands dirty.


Here, I made a grave error. Thinking myself a fancy lady, I thought I could handle mixing the dough on a surface. I was wrong. Soon after this photo that innocent looking yeast mixture trickled through the flour wall and all hell broke loose.

       3.   Mix with hands until fully incorporated and kneed until you have a smooth, elastic-y dough. Cover bowl with damp tea towel and place in a warm room for 30 mins.

4.   Whilst your dough is rising, you have two choices. You could either get started on cleaning the GIANT FLOURY MESS that is your kitchen after you failed to listen and just had to forego that bowl. OR you could get started on that delicious basil pesto. Now, put those pine nuts into a saucepan and toast lightly. This is also a good time to preheat your oven as high as it will go and make sure that whatever you’re using to cook the pizza on is inside. If you don’t have a pizza stone (which I don’t) just flip over a baking tray and use that.


5. Place the toasted pine nuts in a food processor with a clove of garlic, a handful of fresh basil, a grating of parmesan and 50ml of olive oil and whizz up.


6.   Transfer your deliciously fragrant pesto into a container and pop in the fridge until your dough is ready.


7.   Whilst your dough is still rising, start prepping your toppings.

8. When risen, take your dough and give it a good whack on a floured surface to knock the air out and kneed for a minute or so. The dough should be enough for roughly 3 pizzas, so divide it up, cover with lightly oiled cling film and place in fridge or freezer until needed.


9.   Excuse me for not being the Queen of England, but I don’t actually own a rolling pin. Grab one of the many, many empty wine bottles littered around your kitchen and roll that dough out nice and thin.


10.   Once it’s rolled out, place carefully on floured baking tray/pizza stone and add toppings.


11.   Spread out the pesto and tear over mozzarella. I used a scatter of roquefort, followed by chopped artichoke hearts, a squeeze of lemon juice, chopped spinach and a pinch of fresh tarragon. Obviously this can all be altered according to taste.


12.   Put your pizza in the oven for around 17 minutes, but keep checking (without opening the oven door) every few minutes.

13.   Remove from oven when the cheese is bubbling and the crust golden, sit back and marvel at the wonder you have created.


1 Ingredient: Artichoke Soup in a Crusty Bread Bowl

19 Aug


Not to go all Walter White on you, but these little suckers are pretty cool. Yes, this week it’s another of Pinterest’s most coveted aphrodisiacs; the artichoke. Basically there are two main types of artichoke; Jerusalem artichokes, which are apparently part of the sunflower family but look more like weird little ginger-parsnip hybrids. The other is the globe artichoke, named so presumably because of its rounded, smooth appearance, which is part of the thistle family (imagine the raucous holidays). Now globe artichokes contain a compound called cynarin which as well as doing a bunch of good stuff for your liver and kidneys, temporarily suppresses bitterness receptors making everything eaten shortly after taste sweet. Enough of the chemistry lesson though, the point is that artichokes are tasty, versatile, delicious and good for you, and this is what we’ve been up to…



Approx. 400g potatoes (I used Exquisia), peeled and chopped

1 can artichoke hearts, drained and roughly chopped

2 leeks, washed and roughly chopped

1 litre chicken stock

1 round bread loaf (I used a caramelised onion bread)

2 tablespoons lemon juice

1 tablespoon tarragon

Optional (and highly recommended) roquefort to garnish


        1.   Roughly chop all the vegetables, cover with 1 litre chicken stock and add chopped tarragon, bring to the boil and simmer for 25 mins.


        2.   Whilst the veg is simmering, slice the top off the loaf and hollow out. Brush inside of loaf with olive oil and place in preheated oven at 175c for 15 mins (10 points to Gryffindor if you somehow manage to avoid scoffing down the remains).


3.   Remove the vegetables from heat and blend well using a hand blender. Add lemon juice and season to taste.


        4.   Pour soup into baked bread bowl, sprinkle over tarragon and a dash of olive oil, and crumble over roquefort.


A few notes…

  • Switch the chicken stock for vegetable stock and omit the roquefort for a vegan alternative.
  • On the topic of roquefort…oh my god did that addition make me do that Emma Stone Lobster Shack gif face. Yuummmmmm.
  • You may notice the lack in presence in actual artichokes here. Well that’s just because I live in a pretty shitty area and I’m not sure that many people know about vegetables yet. If you fancy making life that little bit more complicated for yourself then by all means use fresh artichokes.
  • Be prepared to make a mess as the savage in you tears down those glorious bread-y walls.


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