Summer Recipe Corner: Guest Chef Scott Turnbull

Adventures in tea and food…

Changing my diet and lifestyle over the past few months thankfully hasn’t put an end to my tea adventures!

Teapots from The Teapot Dude

A fab range of teapots from The Teapot Dude – one for every occasion, from festivals, to weddings, to birthdays!

I was delighted when the lovely team at The Teapot Dude sent me a selection of their fantastic teapots – the versatile teapot peg design brightens up an ordinary cup or mug and can be matched to any important occasion.

Groovy Festival Tea from The Teapot Dude

Groovy, baby! A pre-Foodies Festival cuppa from The Teapot Dude – All you need is love!

I particularly enjoyed trying out the very latest design, All You Need is Love, inspired by festival fever, to get myself in the mood for Foodies Festival not far from my home in beautiful Syon Park.

Tasked with changing my diet to gluten and dairy free, I was a little worried about finding anything I could eat at Foodies Festival in Syon Park. I needn’t have worried – I came back with all manner of gluten and dairy free goodies!

In the process of experimenting with new dishes and alternatives to my usual favourites, also avoiding a number of other foods that cause me problems, I asked my dear friend Scott for some recipe ideas. Some summery, simple dishes that would complement some of my latest teas.

Tasty dinners for tea people

Tea People Tea and yummy Foodies goodies

Fabulous tea and goodies from Foodies Festival at Syon Park

These dishes go particularly well with the very different teas from Tea People that I picked up at the Syon Park Foodies Festival, especially the Masala Chai and the Choco Mint Rooibos. Tea People is a wonderful social enterprise organisation, blending a delicious, unique range of teas, giving half their profits to education projects in tea growing regions. I met the lovely team behind Tea People at Foodies and they have a wonderful story – find out more at www.teapeople.co.uk/our-story

Scott has come up with some mouthwatering recipes that fit the bill perfectly – I hope you enjoy them!

Bean Salad with pomegranate vinaigrette

Bean salad with pomegranate vinaigrette

Scott’s Bean Salad

Ingredients

215g Butter bean
235g Cannellini beans
1/2 finely chopped red onion
Handful of fine beans (topped & tailed)
1/2 handful of fresh chopped mint
3 tablespoons virgin olive oil
3 tablespoons virgin olive oil
1tablespoons lemon juice
1tablespoons white wine vinegar
1/2 the chopped red onion
1/2 the chopped mint.
2 tablespoons pomegranate juice & pomegranate jewels.

  1. Cook the tinned beans as per instructions ( I do mine in the microwave – quick and easy!)
  2. Drain in a sieve under cold running water, then leave over bowl to drain further.
  3. Boil some water in a pan, add a pinch of salt, then add the fine beans once water is boiling. (Make sure you only leave in the water for 90 seconds, as you want the beans to still be green and crisp)
  4. After 90 seconds, drain and put into ice cold water to stop them cooking.
  5. Drain all the beans & place in a large salad bowl, add 3 tablespoons pomegranate jewels, 1/2 of the finely chopped red onion and 1/2 the mint and gently toss together.

For the vinaigrette:
Add all the ingredients from the list and whisk together until it begins to emulsify. Drizzle over the salad & enjoy. It’s that easy!

Mojito Chicken
This is a fab summer chicken dish, and the flavours complement the bean salad perfectly. Also great with summer cocktails!

Mojito Chicken

Scott’s Mojito Chicken

Ingredients
12 chicken legs (washed)
1tablespoons of soft brown sugar
1/2tablespoons white sugar
2 tablespoons of white rum
1 tablespoons of dark rum
1 lime
3 tablespoons freshly squeezed lime juice (half the lime)
1/2 handful of fresh mint roughly chopped or torn.
Sprinkle 1 teaspoon of salt and finely ground white pepper into a large plastic container, add the chicken legs, and shake it up, baby!

Ok, now you’ve had your daily exercise, lets get to the fun part…!

Sprinkle the sugar  all over the chicken, pour over the lime juice and rum and sprinkle in 1/2 of the chopped mint. Cover with cling film and leave in the fridge overnight to marinate.

Once marinated, set the oven to Gas Mark 7/200 degrees in a fan assisted oven/220 degrees in an electric oven.

Place marinated chicken on a baking tray covered in tin foil, pour over the remaining juice, fold over the foil so it’s 1/2 covered and leave to cook in the oven for 15-20 minutes.

After this time, open up the foil, turn the chicken legs and leave for another 10-15 minutes to crisp up a bit.

Once done, decorate with a sprig of mint, place on plate and enjoy! Perfect with summer cocktails, iced mint tea, or a nice pot of Chocolate Mint Roiboos!

I hope you enjoy trying out these fabulous, healthy summer recipes. Follow Scott on Instagram at Callisto22 for more fab recipes and drool-worthy pictures of his latest creations!

Eat, drink and be merry!

Rachael and Scott xx

Scott and me at the Labyrinth Masked Ball

Guest Chef Scott Turnbull with me at the fabulous Labyrinth Masked Ball!

Happy New Year!

It’s a new year – time to get life in order…

Library Corner

At this time of year, I always like to read lifestyle books that help me get my life in order.  Previous Christmas gifts have included the fabulous The Goddess Guide and The Goddess Experience by Giselle Scanlon; Clare Coulson’s House Rules, Camilla Morton’s How to Walk in High Heels and A Girl for All Seasons; the wonderful Things I Wish my Mother had told Me, by Lucia Van Der Post; and the brilliantly-titled How to do everything and still have time for yourself, by Dawna Walter, also the author of The Life Laundry.  I love all these authors and this style of book – you can dip in and out like a women’s lifestyle magazine, but they are incredibly useful to keep and refer back to particular sections for reference for years to come.

I also look for interesting cookbooks to give me recipe inspiration for healthy meals throughout the New Year ahead – as well as firm favourites Nigel Slater and Bill Granger; I always go back to my Food Doctor books for inspiration.  I particularly love Ian Marber’s healthy, low fat salad dressing suggestions, using staple ingredients like vegetable juice.

Every January, I look forward to perusing my local bookshops and charity shops for similar finds.  This year I was delighted to find Gok Wan’s Work Your Wardrobe and Nigella Express in one of many of my well-stocked local charity shops, spurring me to action to audit my wardrobe and plan some quick, delicious meals!

Then it’s on to some meaty reads to keep me going on the commute – very excited to start Hilary Mantel’s Bring up the Bodies, especially having just read Alison Weir’s The Lady in the Tower, about the fall of Anne Boleyn.  I also have a stack of Philippa Gregory novels waiting for me!

Happy reading…

Christmas Tree DecorationsThe most wonderful time of the year…

On the subject of Anne Boleyn, I received several lovely Christmas gifts from my wonderful husband on this theme – my Anne and Henry Christmas tree decorations – shown in the picture; Hampton Court Tea Blend and Lemon Curd, and the piece de resistance, a replica of Anne’s famous “B” necklace, in an “R” for me!

Twinings Tea BoxAlice in Wonderland MugTime for tea?

Similarly, I also received a number of gifts from family and friends related to, you’ve guessed it, tea!  I am very proud of my beautiful Twinings tea chest; a delightful book on afternoon tea from my mother in law; a fun tea towel and shoe-shaped cake slice; this fabulous White Rabbit mug; and an entirely different type of tea – Whittard’s Bath Tea Bags! Ah, thank you, lovely people – you know me so well! 

We also enjoyed several afternoon teas at local favourites The Original Maids of Honour in Kew and The Teacup in Richmond, where we discovered Cinnamon black tea, perfect for this time of year!  It smells like Christmas in a cup, and Cinnamon is so warming and comforting…

Bath time treats

And not forgetting another of my favourite things – Soap & Glory!  I was lucky enough to receive the enormous bag of goodies that is The Best of All gift set.  I am now well and truly stocked up with my favourite Soap & Glory treats and looking forward to some bath time pampering!

It was a lovely, relaxing holiday season – I was ill last year, so really enjoyed decorating and entertaining in our little cottage this time round – everything seemed very festive and very cosy.

The snow is on its way – time for some winter warmers…

It’s got a lot colder – snow is on the way.  I promised to offer up some seasonal recipes, so here are some lovely winter warmers to keep out the cold.

All recipes serve 2, but could easily serve more, as there are usually leftovers that we keep in the fridge for a few days, or freeze!

Creamy Corn Chowder

Serves 2

Creamy Corn Chowder

What I love about this recipe is that you can easily make it with store cupboard and kitchen staples – there’s usually a tin of corn on the shelf and some bacon or ham in the fridge!

Ingredients:
  • Bacon/ham/pancetta/Parma Ham – whatever you have.  (I used Parma ham)
  • A glug of olive oil (I’m using Filippo Berio Extra Virgin olive oil at the moment)
  • 2 chopped large onions
  • 1/2 teaspoon ground turmeric
  • Approx. 1 pint chicken stock (can use vegetable stock if Vegetarian)
  • 6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
  • One tin of corn or equivalent weight frozen/fresh corn kernels
  • 2 tablespoons coconut milk/ a quarter of a small can coconut cream (optional)
  • 2 tablespoons crème fraîche
  • Grated cheese (any hard cheese works well), or 2 tablespoons cream cheese
  • Sea salt and freshly ground black pepper to taste
To cook:

Use a large casserole/stockpot or saucepan.  Cook bacon/ham in the olive oil over medium heat, until crisp. Remove the bacon from the pan and set aside. Add the onions to the pan (you may need to add a little more oil) and cook until the onions turn clear.

Stir in the seasoning and turmeric and cook for about 3 minutes. Add the chicken stock, bring to the boil, then simmer uncovered for around (10-15 minutes).  Add the corn to the soup, and then add the crème fraîche and/or coconut cream/milk and cheese. Cook for 5 more minutes, until the cheese is melted and the soup takes on a more creamy consistency. Season with a pinch more salt and pepper. Serve piping hot with a garnish of crisped bacon/ham and, if you like, some fresh parsley.

Make it even heartier…

I was inspired by the wonderful Barefoot Contessa, Ina Garten, for this dish! (Ina has a lovely, more hearty Cheddar Corn Chowder recipe that also includes potatoes – you can find it on the Food Network website –http://www.foodnetwork.com/recipes/ina-garten/cheddar-corn-chowder-recipe/index.html)

No-chili Chicken Korma

Serves 2

No Chilli Chicken KormaI’m allergic to peppers and chilies, so often miss out on the wonderful flavours of Indian cooking.  However, after some experimenting at home, I came up with a tasty korma recipe without any chilies or related products.  Should you wish to add some spice, you can add chili flakes/paste or chili salt towards the end of cooking!

Ingredients:
  • A large glug of olive oil
  • 2 chopped large onions
  • ½ teaspoon ground turmeric
  • ½ teaspoon chopped ginger
  • 1 teaspoon chopped garlic
  • 1 cinnamon stick or ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cumin
  • Small bunch chopped fresh coriander and parsley (reserve a few sprigs for garnish) or ½ teaspoon ground coriander
  • Peeled potatoes – 2 medium/large potatoes should be enough
  • Frozen peas – about a cup full
  • Sweetcorn/carrots/beans – any vegetables you might have handy
  • One tin of corn or equivalent weight frozen/fresh corn kernels
  • 2 tablespoons coconut milk
  • 1/2 small can coconut cream
  • 1 tablespoon crème fraîche
  • Teaspoon tomato puree
  • Sea salt and freshly ground black pepper to taste
To cook:

Fry the chicken in the olive oil (if using pre-cooked leftover chicken, warm in the pan with the onions).

Once the chicken is cooked, add the onion (an possibly a little more oil) until the onions are soft and translucent

Add the ginger, garlic, spices, tomato puree, salt and pepper, lower the heat and cook for a few minutes, to release the flavours of the spices.  (If you want to make the traditional version of this with fresh chili, this is also when you add the chilies).  Keep stirring – you don’t want the mixture to burn to the pan – and add a little water if necessary.

Add any vegetables and cook for about 10 minutes

Add the coconut milk, coconut cream and crème fraîche. stir thoroughly and simmer on a low heat until the vegetables are soft, the colour of the sauce turns a nice yellowy shade and the consistency is creamy.  To thicken the sauce, add some.

Season to taste, serve with wholegrain rice and garnish with a sprig of fresh coriander or parsley.

Veggie sausage casserole

Serves 2

Veggie Sausage CasseroleThis is a cold weather favourite at home.  Quick and easy – and can even all be thrown into the slow cooker and left to bubble away while you’re at work!

Ingredients:
  • 6-8 veggie sausages (try Linda McCartney or Quorn sausages)
  • A large glug of olive oil
  • 2 chopped large onions
  • 1 teaspoon chopped garlic
  • Tin chopped tomatoes
  • ½ pint vegetable stock (if you aren’t a vegetarian, chicken stock also works really well!)
  • Frozen peas – about a cup full
  • Half a can sweetcorn
  • 4 carrots
  • Half can cannellini beans
  • Half can kidney beans
  • Any other vegetables you might have handy – chopped butternut squash beans, leeks, spinach all work well
  • 2 tablespoons crème fraîche
  • 1 teaspoon tomato puree
  • Sea salt and freshly ground black pepper to taste
  • Fresh thyme
  • Fresh rosemary
To cook:

Fry or grill the veggie sausages, slice and reserve.  Cook the onions and leeks (if using) in the oil until translucent.  Add the other vegetables and cook for around 10 minutes on a medium heat (if using spinach, don’t add this until a few minutes before the end of cooking).  Add tinned tomatoes and stock and bring to the boil.  Add the herbs, season with salt and pepper.  Reduce heat and simmer for around 15 minutes, until all the vegetables are soft.  Add any leafy vegetables (eg. spinach) and cook for a few minutes more.  Serve over wholegrain rice or pasta, (or with mashed potatoes/carrot and suede mash) and garnish with any fresh herbs you might have – parsley works well.

Happy New Year everyone – and bon appétit!