recipes

Soup

• Melt the butter in a pan, add the onion and cook until soft.
• Add the butternut squash, give everything a stir and season with salt and pepper.
• Put the lid on and keeping the heat low, allow the vegetables to sweat gently for 10 minutes to release their juices.
• Pour in the milk and stock, simmer for 20 minutes.
• Puree the soup.

Oatcake

• Preheat oven to 180ºC/Gas 4
• Put all of the dry ingredients into a bowl and mix together with the melted butter.
• Add the water slowly until the mixture comes together.
• Roll out thinly and cut into small rounds.
• Place on a metal baking sheet and bake for 12 minutes.
• Turn the oven down to 160ºC and bake for a further 8-10 minutes.
• Cool on a wire rack.

Ice-cream

• Combine the egg yolks, cornflour and caster sugar together in a bowl, mix until smooth.
• Heat the milk in a saucepan until almost boiling.
• Gradually pour the hot milk into the egg mixture, stirring all the time as you do so.
• Now return the egg and milk mixture to the pan and cook over a low heat stirring constantly until thickened.
• Remove from the heat and pour the thickened custard back into a bowl.
• Sprinkle the surface with a little granulated sugar (this will prevent a skin forming) and allow cool.
• When the custard has cooled completely, whip the cream in a large mixing bowl until standing in soft peaks.
• Add the cool custard, chopped ginger and the ginger syrup.
• Mix until evenly combined.
• Pour into a shallow freezer proof container and chill for at least 2 hours before serving.

Roasted Rhubarb

• Preheat oven to 180C/ Gas 4
• Wash and trim the rhubarb so it fits within an ANTA baking dish.
• Sprinkle the caster sugar over the rhubarb, pour over the ginger wine.
• Bake for about 30 minutes until soft.

• 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.

• Drain the soaked haricot beans and place in a pan with fresh water, the onion, carrot and garlic. Bring to the boil for about 30 mintues or until the beans are soft but still with a little bite.
• 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