Cheddar, dill & beer loaf

360g organic flour – either all white or ½ white & ½ brown
120g mature Cheddar – grated
2 tablespoons finely chopped dill (or substitute chives if you prefer)
½ teaspoon local honey
2 teaspoons baking powder
300ml pilsner/lager at room temperature (non-alcoholic works too)
1.5 teaspoons salt
Butter at room temperature


Combine the flour/s, baking powder, dill, salt and Cheddar
Stir in the pilsner & honey
Pour into a buttered loaf tin and brush the top with a little oil or butter
Bake at 190C for about 35-40 minutes or until an inserted skewer comes out clean
However tempted you are to eat this loaf, allow it to cool on a rack for at least 15 minutes before slicing!


This loaf works well using gluten free flours (e.g. Doves Farm) and lager (e.g.Estrella Damm Daura Gluten Free Lager or Celia Organic Gluten Free Lager)


Perfect with lots of butter!

& makes a fine tuna mayo sandwich too!


Tuna + mayonnaise + capers + cucumber + lemon + black pepper, et voila!



Baja California fish tacos

Fish taco

Salsa cruda/pico de gallo – diced seeded tomatoes + green chilli + coriander (optional) + red onion + lime juice + salt

fish tacos

Guacamole – scoop out the avocado flesh & mash coarsely

Add diced seeded tomatoes + chilli + red onion

Squeeze in some lime juice + minced garlic + salt


For the fish – cut any firm white fish into strips

Marinate with garlic + oregano + chilli + lime juice + sea salt


Make batter – flour + ice cold water + salt + chopped coriander

Dip fish into batter & deep fry until cooked & golden

Assemble tacos- shredded lettuce topped with fried fish

Baja Califonia fish tacos

Spoon on the tomato salsa

Some guacamole

And soured cream

Baja Califonia fish tacos

Serve with a wedge of lime and a cold beer!

Baja Califonia fish tacos

Sunday lunch of salmon en croute with tarragon butter spinach is going swimmingly!


Layers of salmon and spinach & tarragon butter wrapped in golden puff pastry

Works a treat with creamy leek sauce & boiled parsley butter baby new potatoes : )


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Marinated anchovy and salmorejo crostini

Tosta de boquerones con salmorejo - marinated anchovies and salmorejo croutons

Marinate prepared white anchovies in chopped parsley + finely sliced garlic + extra virgin olive oil


For the salmorejo:
Skin and core ripe tomatoes
Roughly chop and blitz in food processor until smooth
Place cubed white bread (crusts removed) in the tomato and leave to soak for 5 minutes
Add a small clove of garlic + salt + splash of sherry vinegar
Blitz again until smooth
Slowly add extra virgin olive oil until the mix is emulsified, smooth & creamy

Marinate prepared white anchovies, parsley and olive oil

Add a spoonful of salmorejo to the toasted crostini
Top with an anchovy fillet

Tosta de boquerones con salmorejo – marinated anchovies and salmorejo croutons

Roll the leftover anchovy fillets around pimento stuffed olives and secure with a toothpick

Tosta de boquerones con salmorejo – marinated anchovies and salmorejo croutons

Goes well with a  glass of chilled fino sherry




Sardinas al horno – baked sardines

Baked sardines

Baked sardines

Sardine fillets + lemon + parsley + white wine + olive oil

Baked sardines

Baked sardines

Rinse sardines & pat dry

Season with S&P

Add olive oil to baking tray

Lay sardine fillets side by side

Pour over wine + lemon juice

Scatter minced garlic & parsley over fillets

Drizzle with more olive oil

Baked sardines

Baked sardines

Sprinkle breadcumbs over the sardines

Baked sardines

Baked sardines

Bake @ 190C until cooked through  – about 15 to 20 minutes

Baked sardines

Baked sardines

Perfect for a quick summer lunch served with a simple mixed leaf & onion salad with a sherry vinegar dressing