recipes

Preheat the oven to 180ºC (350ºF).

Wash the spinach and boil with a little water in a covered pan.

Meanwhile, mix the ricotta and parmesan cheese and 1 egg all together, add a pinch of salt and pepper.

Drain the spinach and remove as much water as you can.

Combine into the cheese mixture.

Line a 15cm cake tin with baking parchment and the sheet of puff pastry.

Fill with the spinach and cheese mixture making three wells. In each well, place a whole egg.

Bring the four corners of the puff pastry to the centre.

Bake for 50 minutes and serve warm on an ANTA serving plate.

Heat the oven to 180°C

Pat the chicken dry with a kitchen towel.

Mix together the paprika, melted butter, garlic powder, salt, and pepper.

Spread over the entire surface of the chicken and place the chicken in an ANTA Salad Bowl.

Heat the honey and lemon juice in a small pot and set aside.

Roast for approximately 1 hour to an hour and 15 minutes.

Baste with the lemon-honey mixture after 35 minutes, and then every 15 minutes after that.

The chicken is done when the juices run clear.

Preheat the over to 180°C/ Gas 4.

Line an ANTA Baking Dish with greaseproof paper.

Finely crush the biscuits, then mix with melted butter.

Spoon mixture into the baking dish pressing down.

Drizzle condensed milk evenly over the top.

Scatter the chopped chocolate evenly.

Finally sprinkle with coconut, patting down lightly.

Bake in the middle of the oven for 20 minutes until the coconut is golden brown.

Remove from the oven and leave to cool completely before cutting into small squares.

In another pan, cover the pork belly with water and bring to the boil. Once boiled, drain the water and set aside.

Reserve 250ml of the cooking liquid from the beans and discard the vegetables. Place the beans in an ANTA salad bowl. Preheat the oven to 160ºC/gas mark 3.

Stir in the treacle and mustard into the bean’s cooking water and add the white wine. Season with salt and pepper.

Add the pork to the beans and pour over the cooking water. Cover with an ANTA salad plate and tin foil. Bake in the oven for 2-3 hours. For the last 30 minutes, remove the plate and tin foil to let the beans become sticky.

Preheat oven to 180°C

Grease and line an ANTA baking dish.

Cream together the butter and sugar until light and fluffy and pale in colour.

Add the eggs in one at a time beating until fully mixed in.

Add the flour, ground almonds, baking powder and milk and mix until combined.

Pour the batter into the baking dish, scatter over the rhubarb evenly, pressing it in just a little bit.

Bake in the over for 30-40 minutes until set in the middle and lightly browned.

Leave to cool for 10 minutes before removing from the dish and allowing to cool completely.

Preheat oven to 200°C / Gas 6.

Arrange prawns into an ANTA Baking Dish and marinade with the remaining ingredients for 20 minutes.

Place the dish in the oven and cook for 10 minutes.

Serve immediately with quartered limes and parsley

Rub together butter and dry ingredients.

Roll out to 1cm thick.

Cut into large circles.

Bake at 140°C for 30 minutes.

Chop the aubergine and courgette into 2 cm .

Peel the garlic cloves.

In a large pan on a medium heat, fry the aubergine and courgette pieces in generous amounts of olive oil, about 5 to 6 minutes on each side, or until golden brown – you will need to do this in batches, adding more oil as necessary.

Transfer to folded paper towels to drain.

For the dressing, pick and finely chop the mint leaves.

Using a pestle and mortar, crush the garlic and a pinch of sea salt into a paste.

When smooth, mix in the extra virgin olive oil, vinegar, pomegranate molasses and mint.

Arrange the veg pieces on a serving plate, drizzle over the dressing and scatter over the pomegranate seeds

After washing and drying the radishes, toss with olive oil and place in an ANTA pasta dish.

Sprinkle with sea salt flakes and cracked black pepper.

Roast at 200C for 8-10 minutes, then squeeze over the lemon juice turning the radishes.

Return to the oven for a further 5-8 minutes until golden brown.

Serve as a side dish straight from the ANTA dish.

Fill a large ANTA jug one third full with the spirit and top up with tonic.

Add the Creme de Cassis

Stir in the borrage or mint, you can also add in cucumber skin

Fill an ANTA beaker with ice, top up with your homemade Pimms and enjoy!