NEW cookery lesson – “Learn to cook delicious vegetarian food”

Vegetarian cookery lesson

Learn to cook a range of tasty & seasonal vegetarian dishes with this lesson.

From red lentil & mushroom lasagne, mixed bean chilli, pasta sauces and vegetable parsley pastry pies to curries, soups, salads & bakes to mezze & tapas – the list is endless!

Vegan option also available.

Drop us a line for further info:


Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo

Louisiana crab cakes

Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo

Serves 2

For the crab cakes:
250g white crab meat – tinned or fresh
2 spring onions, finely sliced
1 stick celery, finely diced
½ red pepper finely diced
100g mashed potatoes
½ red chilli finely diced
50g plain flour, seasoned with cayenne + salt & pepper
50g white breadcrumbs
1 medium egg, beaten
Vegetable oil

Mix together the crab + spring onions + celery + peppers + mash + chilli + S & P
Divide the mixture into 4 and shape into big, fat cakes and then place in the fridge for 30 minutes to firm up
Dust the cakes with the seasoned flour
Dip in the beaten egg
Coat the cakes in breadcrumbs on all sides
Fry the crab cakes in in a frying pan over a hot heat for around 3 minutes on each side until golden & piping hot. Lower the heat if the cakes brown too quickly or you can  finish them off in the oven
Serve with a big dollop of garlic red pepper mayo & a wedge of lemon

Louisiana crab cakes

For the roasted red pepper garlic, smoked paprika and lime mayo:
1 medium roasted red pepper, skinned and roughly chopped
1 clove garlic
3 tablespoons mayonnaise
Smallest pinch of smoked paprika
Squeeze of lime
S & P
Add all the ingredient to a mini food processor and blitz as coarse or smooth as you like

 Louisiana crab cakes

Roast chicken & rosemary ravioli with red pesto mascarpone sauce

Chicken ravioli with red pesto & mascarpone sance

The filling for these ravioli is leftover rosemary & garlic roast chicken

Make a batch of pasta dough as outlined in our pasta dough recipe

Rustle up some red pesto as found outlined in a previous post

Red pesto

Red pesto

Shred the cold cooked chicken (leg meat works best for this recipe)

Add the meat to a pan along with a whole garlic clove – peeled and bashed in half

Add organic chicken stock to just cover the chicken + a fresh sprig of rosemary

Poach for 15 minutes or until most of the stock has reduced

Allow to cool

Chicken ravioli with red pesto & mascarpone sance

Then add breadcrumbs + grated Parmesan + chopped parsley + S&P to the cooled chicken mixture

Roll out the pasta dough

Make & cook the ravioli as outlined in our Beef ravioli recipe (N.B as a rough guide 100g of flour will make approx. 12 4cm x 4cm ravioli)

Gently heat the red pesto and stir in some mascarpone just before serving

Chicken ravioli with red pesto & mascarpone sance

This is a great way to use leftovers – meat, fish or veggies!