The catering is a highlight of our courses and we are often asked for some of our recipes!

Apple & Broccoli Salad

Sounds peculiar but somehow it works! Cut bite size chunks of apple and raw broccoli and serve with a honey mustard dressing. Commercially bought dressing is ok, but a teaspoon of wholegrain mustard, a teaspoon of honey, olive oil and white wine vinegar in a 3:1 ratio, salt & pepper to taste. Mix it all up and wait for the response!


Chickpea Curry

We found this recipe which is a great hit with vegetarians and omnivores alike. It is from one of Jamie Oliver’s friends Das Sreedharan


Olive oil to fry

1/2 cinnamon quill

3 cardamom pods crushed

2 cloves

Pinch fennel seeds

4 garlic cloves crushed

a thumb sized piece of ginger finely chopped

2 green chillies finely chopped

3 onions chopped

1/2 teaspoon ground turmeric

1 level teaspoon ground coriander

1 level teaspoon garam masala

1 heaped teaspoon tomato paste

4 ripe tomatoes chopped

2 x 400g cans chickpeas rinsed & drained

200ml light coconut milk

100g baby spinach

Bunch coriander leaves picked, chopped.

  1. Step 1:
  2. Put a wide pan over medium heat, and once hot, add a good drizzle of olive oil, the cinnamon quill, cardamom, cloves, fennel seeds, garlic, ginger and green chilli. Stir and cook for a couple of minutes, then add the onion. Cook, stirring occasionally, for a further 15-20 minutes until soft and golden.
  3. Step 2:
  4. Stir in the turmeric, chilli powder, ground coriander, garam masala, tomato paste and a pinch of salt. Add the tomatoes, then 450ml water. Bring to a boil, then add the chickpeas. Cover and cook over medium heat, stirring occasionally, for 15 minutes.
  5. Step 3:
  6. Reduce the heat to low and pour in the coconut milk. Simmer gently for 5 minutes, until well combined, adding the spinach to wilt for the last couple of minutes. Season to taste. Remove the pan from the heat, scatter with the coriander leaves and serve.
 Butter chicken
  1. Place yoghurt, garlic, ginger, cumin, coriander, garam masala and chilli powder in a glass or ceramic dish. Add chicken. Stir to coat. Cover. Refrigerate for 2 hours.

  2. Step 2

    Heat oil and butter in a heavy-based saucepan over medium-high heat. Add onion. Cook, stirring occasionally, for 3 to 4 minutes or until softened. Add chicken mixture to pan. Cook, stirring, for 5 minutes or until chicken just starts to change colour. Add tomato puree and stock. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until chicken is tender and mixture has thickened slightly.

  3. Step 3

    Stir in cream. Simmer for a further 5 minutes or until heated through. Serve with steamed rice and coriander leaves.

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