recipes

Preheat the oven to 180°C, gas mark 4.

Squeeze the lemon, dust with cinnamon and set aside.

To make the crumble mix the oats, ground almonds and sugar in a bowl.

Add the coconut oil and mix in, making sure it is fully combined.

You may have to use your hands to rub in the oil.

Spoon the crumble mix evenly over the apples and plums and bake in the preheated oven for 30 minutes until the cumble is golden brown.

Serve with ice-cream or yoghurt – dairy or dairy free

Preheat oven to 190°C, gas mark 5.

Place pork on a board, rind-side up and using a sharp knife, score the rind at 3cm intervals.

Rub the salt and oil equally into the cuts.

Place the pork into the dish, rind-side up, and roast uncovered for 1 hour 20 minutes.

Increase the temperature to 220°C, gas mark 7 for 15 minutes or until the crackling is well done and crisp.

Remove the pork for the dish, set aside and cover to keep it warm.

Strain the liquid into a saucepan, skimming the fat from the surface.

Bring to a boil.

Add the plums and reduce the heat.

Simmer for 15 minutes uncovered or until the sauce thickens.

Peel and finely dice the onion and garlic.

Over a medium heat gently fry in olive oil.

Slice the chorizo and add to the onion and garlic, frying until the fat is released from the chorizo then add the paprika.

Drain and rinse the chickpeas and add to the pan along with the chopped tomatoes.

Add the chicken stock and season with a little salt and plenty of pepper.

Bring to the boil and simmer for 10 minutes.

Heat the grill to its highest setting.

Pour half of the oil into a small saucepan, add the garlic and warm over a low heat for a couple of minutes.

Remove from the heat and leave to cool.

Meanwhile, place each langoustine on a board and cut down through the head and tail to divide in half,

Remove the grit and and tract from each half.

Pour the cooled oil and garlic into a large bowl, add the langoustines and cover thoroughly.

Place the langoustines shell down on a baking tray and season with salt and pepper.

Grill for a couple of minutes and then turn, adding more oil if you have any remaining, for a further 2 to 3 minutes until the tail meat is opaque.

While the langousines are under the grill prepare the dressing.

Add 1 tablespoon of lemon juice to the remaining olive oil along with the chopped chilli, coriander and a pinch of salt and pepper.

Once cooked,arrange on a warmed ANTA serving plate, drizzel over the dressing and serve with large wedges of lemon and fresh crusty bread.

Mix all the ingredients together in a large bowl until it forms a smooth batter, similar to thick cream

Place a frying pan over a medium heat.

Once hot, add the mixture, one ladle at a time and cook for 1 minute each side.

Keep the pancakes warm in a low oven as you work your way through the batter.

Preheat oven to 180° C, gas mark 4.

Put the flour in a large bowl.

Cut the butter into cubes and work quickly rubbing it into the flour until it resembles bread crumbs.

Add the cold water and pull it together to form a ball but handle as little as possible.

Roll out on a cold hard surface into a circle just larger than an ANTA pasta dish.

Put the rhubarb into the pasta dish and place a whole piece of ginger in the centre.

Spoon the syrup over the rhubarb.

Loosen the pastry circle and lift it onto the pasta dish to form a lid.

Trim the excess from the edges and roll it again and cut it into strips.

Place round the edge and with the back of a fork, press it down onto the rimm of the dish leaving a space between each impression.

Bake in the oven for 15 minutes until the pastry is golden brown.

Sprinkle the top with caster sugar.

Serve warm with ice cream as a pudding or serve cold upside down as a Tarte Tatin by placing an ANTA serving plate over the dish and quickly flipping it over.

The lucky one finds the whole piece of ginger in their serving!

Place the cream and sugar in a pan and slowly bring to the boil.

Boil for 3 minutes, then allow to cool a little.

Add the lemon juice and zest and whisk well.

Sieve the mixture and pour it into six ANTA small mugs.

Leave them to cool before placing in the fridge to set for about 4-6 hours or overnight.

Garnish with a thin slice of lemon, a little extra zest and serve.

Start by finely chopping the onion and garlic and add to a non stick frying pan.

Over a medium heat gently fry with olive oil.

Slice the chorizo into small chunks and add to the pan.

Quarter the tomatoes and also add to the pan.

Add a splash of water and saute down, reducing slightly.

Add theh paprika and salt.

Put two slices of sourdough bread on to toast then butter before topping with the tomato and chorizo mix.

Finally, in the same pan, add a glug of olive oil, crack the eggs in and fry to your desired liking.

Drain the pinto beans but keep aside some of the water.

In a food processor, blitz the beans with 1 tablespoon of water.

Add the tahini, garlic and lemon juice and blitz until smooth.

Preheat the oven to 200°C.

Prepare the leeks by chopping off the roots and the woody greens at the top.

Wash and then chop in half.

Slice the leeks length ways being careful to keep all the layers together.

Drizzle generously with olive oil, sprinkle with salt and black pepper.

Place in the oven for 10 minutes, then remove and squeeze the lemon over the leeks before returning to the oven for another 10 minutes.