recipes

Pre-heat oven to 180°C / gas 4.

Grease and line an ANTA baking dish.

Put the chocolate and butter into a heatproof mixing bowl, set over a pan of barely simmering water and allow to melt slowly, stirring occasionally.

Once the butter and chocolate have melted, remove from the heat and allow to cool for 1 – 2 minutes.

Beat the eggs and sugar together with an electric whisk before folding in the flour and raspberries.

Gently pour the mixture into the ANTA baking dish and bake for 30 – 35 minutes or until golden brown.

To check, insert a scewer into the centre and if it comes out clean it’s ready (the raspberries may leave a residue on the skewer so don’t be fooled by their juiciness!).

Remove the sponge from the oven and allow to cool for 10 minutes before turning out onto a wire rack.

Place the extra chocolate into a heatproof bowl and set over a pan of barely simmering water.

Stir until the chocolate has melted and is smooth.

Drizzle over the cake before serving.

Pre-heat oven to 160°C / gas 3.

Core the apple and slice through the centre into very thin slices, roughly 1-2mm thick.

Dust with cinnamon and lay flat on a baking tray, lined with greaseproof paper.

Cook for 45 minutes to 1 hour, turning halfway through and removing any crisps that have already browned.

Continue to cook until the apples have dried out and are lightly golden.

Cool before storing in an airtight container.

Enjoy as a snack or use to dress festive cakes before serving on an ANTA Holly serving plate.

Wash the beetroot and boil for 15 minutes in their skins.

Peel and boil the potatoes in water in a separate pan.

Chop the onions, garlic and chilli and sauté in the oil until soft.

RInse the cooked beetroot in cold water and remove the skins.

Discard the water and skins.

Chop and add them together with the potatoes, the water the potatoes were boiled in together with the stock.

Bring to the boil and simmer for 5 minutes until soft.

Mash them roughly, season with salt and pepper and serve in a warmed ANTA pasta dish garnished with cream and parsley.

Heat the oven to 180°.

Cut the butter into small pieces and rub it well into the flour until it resembles bread crumbs.

Add the cold water and mix gently until it holds together as a paste.

Roll it just larger than the tin before lining. (Always cook pastry in a tin, it goes soggy cooked on stoneware).

Place the ground almond and sugar in the pastry case.

Arrange the sliced apples and bake for 20 minutes.

Meanwhile, melt the jelly and water in a pan.

Remove the tart from the oven after 20 minutes and pour the glaze over the top.

Return it to the oven and cook for a further 5 minutes.

Remove from the tin.

Serve hot or cold on an ANTA serving plate.

Heat the oven to 180° and grease a tartlet tin.

Cut the butter into small pieces and rub it well into the flour until it resembles breadcrumbs.

Roll out the pastry thinly.

Cut into 24 circles and place in the tartlet tin.

Divide the cheese into 24 small pieces.

Put a walnut on the top.

Mix the cream and egg in a jug adding salt and pepper.

Pour the mixture into the tin dividing equally.

Place in a hot oven for 10 to 12 minutes or until brown.

Serve warm on an ANTA plate.

Pre heat oven to 180°.

Cut peppers and chillies in half and deseed.

Place on a baking tray and add the garlic.

Drizzel with olive oil and roast in a hot oven for 20 minutes or until the peppers begin to blacken.

Allow to cool.

Add the walnuts and the juice of 1/2 a lemon before blending with a food processor.

Put into an ANTA bowl and serve with rye or sourdough crackers.

Pre heat oven to 180° / Gas 4.

Grease an ANTA Baking Dish.

Using an apple corer, core each apple and score round the middle.

Place in the baking dish.

Three-quarter fill each apple with the dried fruit, topping with the sugar mix, and a knob of butter.

Sprinkle with the flaked almonds.

Add 3-4 tablespoons of water to the dish.

Place in the oven and bake for 40-50 minutes until golden and the apple pulp is oozing from the scored skin.

Serve in individual ANTA Small Bowls with cream or ice-cream.

Preheat the oven to 170°C, gas mark 4.

Peel and deseed the pumpkin and chop into 3cm chunks. Drizzle with oil and roast in the oven for 45 minutes or until soft.

Meanwhile, over a medium heat melt half the butter and gently sweat the shallots until translucent.

Add the nutmeg and continue to cook down.

Remove the pumpkin from the oven and add to the saucepan with the shallots.

Add enough stock to just cover the pumpkin.

Simmer for 10 minutes.

Using a stick blender or food processor, blend the ingredients until very smooth. Place back into the saucepan and add the remaining butter and double cream.

Heat very gently and serve in an ANTA pasta dish or porridge bowl with a drizzle of olive oil.