New Kitchen? Here are our team’s top recipes!

From Our Work Team’s Kitchens to Yours: Delicious Recipes to Cook in Your New Space.

There’s something special about the first few meals you cook in a new kitchen. Whether it’s a cozy apartment or your dream house, those first dishes set the tone for many meals to come. What better way to kick off this chapter than by sharing some of our favorite recipes, passed down from the kitchens of our work team straight to yours!

Each of these dishes holds a special place in our hearts, and we hope they’ll bring warmth, joy, and maybe even a few new traditions into your new kitchen. Let’s get cooking!

Grease a 7-inch cake tin and line with greased greaseproof paper. Cut each cherry in half. Sieve the flour and salt together twice, then toss the cherries in a little of the flour. Cream the butter, sugar and lemon rind together until the mixture is pale and creamy. Add beaten egg a little at a time, beating well after each addition and keeping mixture stiff. Add a tablespoon of flour with the last amount of egg. Fold in remaining flour, cherries and ground almonds, adding a little milk to make a fairly stiff, dropping consistency. The stiff consistency will help cherries to remain suspended evenly in the cake while it is baking.

Turn mixture into preparation tin and bake in a moderate oven for about. One hour and 20 minutes, or until golden. Top tip. Insert a skewer into the center of the cake and if it comes out clean, the cake is cooked.

Leave the cake to cool in the tin for 5 minutes before putting on a wire tray to finish cooling.

Serve and enjoy.

Melt butter and sauteed onion and garlic.

Add chicken and cook for 4 – 5:00 minutes.

Add onion soup packet and stir stirring.

Add chicken stock, milk and veg then cook for 5 minutes.

Add corn flour slurry to thicken, then add grated cheese.

Add pastry straight on top or pour chicken mixture into another dish and place pastry on top.

Bake for 30 minutes in oven until pastry is golden.

Turn mixture into preparation tin and bake in a moderate oven for about. One hour and 20 minutes, or until golden. Top tip. Insert a skewer into the center of the cake and if it comes out clean, the cake is cooked.

Leave the cake to cool in the tin for 5 minutes before. Putting on a wire tray to finish cooling. Serve and enjoy.

Skin the tomatoes, remove the seeds and chop flesh finely.

Cut the crusts off the bread and crumble it finely into a large bowl. Peel and crush the garlic into the bowl.

Stir in the vinegar and gradually add as much olive oil as the crumbs will absorb.

Stir in the tomato flesh and juice and mix thoroughly.

Peel and grate or finely chop the onion and cucumber and stir both into the tomato mixture.

Season to taste with salt and fresh ground pepper.

Puree the mixture in a liquidiser/blender until smooth and rub it through a sieve into a bowl. – The soup should be perfectly smooth.

Dilute it with iced water until it has the consistency of thin cream.

Add more salt and pepper if required.

Cover the soup and chill.

Garnish:

• 1 small cucumber
• 2 small Peppers
• 4 large tomatoes
• Handful of Black olives
• A few Hard boiled eggs
• Raw onion rings
• Croutons

The garnishes are usually served in separate small bowls so the guests can help themselves peel and dice the cucumber core seeds and chop the Peppers. Skin the tomatoes and cube the flesh. Stone the black olives and if necessary, slice the hard boiled eggs. Place the onion ring and croutons in a bowl. To make gluten free, simply remove the bread elements.