• Orzo & Spinach Salad

    Orzo & Spinach Salad
    1 ½ cups Risoni or Orzo pasta2 large handfuls spinach – use small tender leaves, trimmed and washed4 spring onions, finely chopped¾ cup flat leaf parsley coarsley chopped2 tablespoons torn basil leaves¼ cup lemon juice4 tablespoons Olive Oil Cook the orzo in a large saucepan of boiling salted water until al dente, then drain, rinse under cold water and drain again. Transfer cooked...
  • Turkey Salad With Pawpaw & Cashew Chutney

    Turkey Salad With Pawpaw & Cashew Chutney
    4 cups roasted turkey or chicken3 stalks of celery diced4 spring onions finely sliced1 cup seedless green grapes1/2 cup sultanas1 jar Wild Country Pawpaw & Cashew Chutney1 cup plain yoghurt1 cup lite mayonnaise - I use Best Foods if I don't have any homemade available2 teaspoons curry powder Mix yoghurt, chutney, mayonnaise and curry powder together. Add dressing to the shredded poultry, celery,...
  • Salmon & Linguine With Lemon Herb Mayo

    Salmon & Linguine With Lemon Herb Mayo
    This is a light and enjoyable dish to have at lunchtime or supper.250g dried linguine or spaghettiOlive Oil2 leeks white part only, finely chopped or 6 spring onions500g fresh salmon, pin-boned, skinned and cut into 2-3cm pieces2 Tablespoons drained small capers2 cloves garlic, crushed2 cups baby spinach leaves¼ cup lemon juice60mls dry white wineCook pasta in plenty of boiling salted water until al...
  • Cuban Sandwich

    Cuban Sandwich
    Really Good bread - ciabatta or turkish pideButterHam slices - between 4 - 8 depending on thicknessBacon - streaky cooked until nice and crunchyPork belly - roasted and sliced.Swiss Cheese SlicesSandwich Pickles362 Grillhouse Spicy American Deli Mustard Cut your bread open lengthways to open up into two large pieces. Butter and get ready to layer up your ingredients Mustard Cheese slices pickles meats...
  • Wasabi & Salmon Dip

    1 180g can red or pink salmonWild Country Wasabi Aioli Simply drain a can of pink or red salmon, remove the bones if any and mix sufficient Wasabi Aioli (about 2 Tablespoons) in to the salmon, mashing it as you go to ensure it's well combined. Store in the fridge until ready to serve.
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