This is a delicious, light soup. Mrs Oil likes to use lemon thyme to add a fresh citrus hint to accompany the apples. Mrs Oil prefers to use organic  vegetables.
 
Serves approximately 8 portions.
      
       INGREDIENTS

• 1 tbsp Orodeal Extra Virgin Olive Oil
• 1 large onion, roughly chopped
• 2 potatoes, peeled and cubed
• 3 gloves of Spanish Garlic, peeled and chopped
• 2 apples, peeled, cored and chopped, add a splash of lemon juice to stop them discolouring.
• 1 large celeriac, peeled and chopped
• 2 sprigs of lemon thyme
• 3 Bay Leaves
• 1 litre preferably homemade chicken or vegetable stock
• Salt & Pepper

 
METHOD
 
Heat the Orodeal in a heavy-bottomed pan and add the onions, garlic and potatoes with a small pinch on Maldon Sea Salt. Cook over a low heat for about 10 minutes.

Add the apples and celeriac and a splash of water.

Cover and allow to sweat for about 15 minutes, checking every so often to make sure the mixture is not too dry and sticking to the pan. Add a splash of water if required.

Add the lemon thyme, bay leaves, stock and only a little pinch of Maldon Sea Salt and a few grinds of pepper. Bring to boil then simmer for 15 minutes.

Crumble and add the Roquefort Cheese. Save some for serving.

Allow the soup to cool. 

Remove the sprigs of lemon thyme and blitz the mixture in a food processor or blender until smooth. Check the seasoning.
​
To serve reheat the soup until piping hot. Serve in bowls, crumble some Roquesfort on top, drizzle with Orodeal and a few parsley leaves.

We love a hearty stew in the depths of winter. As the clocks change and the daylight hours increase so Mrs Oil’s dishes become lighter embracing the new seasons produce. This is a great way to use the cheaper neck of lamb instead of the leg. This is for 8 people – Mrs Oil likes to batch cook and save portions in the freezer for easy mid-week meals or take to work lunches. Due to Mrs Oil’s intolerances she uses gluten-free flour.
 
       Ingredients

• 1kg neck of lamb from your local butcher – we get our local butcher to dice it.
• 1 large organic carrot – cut into chunks
• 1 large organic onion – finely chopped
• 3 organic celery stalks – finely chopped
• 3 cloves of garlic – peeled.
• Bouquet Garni – 6 black peppercorns & Mrs Oil used from our allotment fresh bay leaves, thyme, rosemary.
• Tablespoon of flour
• Glug of brandy
• 1 litre lamb stock

Method

1. Pre-heat the oven approx. 125  (fan assisted).
2. Brown the lamb in batches and set aside.
3. In the same pan, on a low – medium heat gently sweat off the onions, celery and carrots – approx. 10 minutes.
4. Return the lamb to the pan and add the flour. Cook through for a couple of minutes.
5. On a high heat add the glug of brandy and reduce by at least half – stirring to deglaze the pan.
6. Add the stock garlic and bouquet garni.
7. Bring to boil then add a lid.
8. Put in oven for 3 hours.

 
Mrs Oil likes to serve this with Orodeal mashed potato and spring greens

​This is great a great comforting soup. Roasting the carrots intensifies their flavour. Great as a starter
or a take to work portion. Due to Mrs Oil’s food intolerances she uses fake cream.
 
Ingredients
 

• Orodeal Extra Virgin Olive Oil
• 5 large dirty organic carrots
• 1 large organic onion – finely diced
• 2 stalks organic celery – finely diced
• 2 cloves of organic garlic – finely sliced
• 2 litre Mrs Oil’s chicken stock
• A couple of sprigs of fresh rosemary & thyme
• 3 bay leaves
• 1 tsp ground cumin, ground coriander, ground ginger, chilli flakes
• 1 whole fresh chilli
• Salt & pepper
• 1 small tub of cream

Method
 

1. Pre-heat the oven approx. 180  
2. Wash the carrots. Top and tail them and slice length ways into ¼
3. Place sliced carrots onto baking tray. Drizzle with Orodeal, sprinkle with Maldon sea salt, a grind of black pepper and add sprigs of rosemary and thyme.
4. Roast in oven until golden – approx. 40 minutes.
5. Place a large pan on a low-medium heat. Add a glug of Orodeal and add the onion, celery & garlic. Cook until soft – approx. 10 minutes.
6. Roughly chop roast carrots and add to pan along with bay leaves, cumin, coriander, ginger & chilli flakes. Cook for about a minute.
7. Add the stock and whole chilli and bring to boil.
8. Once boiling reduce heat and allow soup to simmer for 20 minutes.
9. Allow to cool and add cream then blitz with a hand blender or food processor. You can have it as smooth or as chunky as you want.

 
Mrs Oil likes to serve with some grated parmesan cheese, a drizzle of Orodeal and warm homemade
bread.

This is great as a starter, main course with a side salad, party food or take a slice to work. It can be eaten hot or cold. Can be stored in the fridge for up to 3 days.
 
Ingredients

• Mrs Oil’s Fragrant & Zingy Pesto
• 1 sheet of shop bought puff pastry
• Vine ripened organic tomatoes – approx. 4
• 2 packets of soft goats cheese
• Fresh herbs – basil, thyme or tarragon

Method

1. Pre-heat the oven approx. 200  – check filo pastry for correct temperature.
2. Unroll puff pastry onto a baking tray.
3. Score a line 1cm from edge all the way around the puff pastry. This allows edge to puff up slightly.
4. Thinly spread a thin layer of pesto onto the puff pastry.  If you put too much pesto on the pastry it will not cook correctly and will be soggy. Do not put pesto on the edges.
5. Slice the tomatoes and goats cheese.
6. In rows (approx. 4) alternate the tomato and goats cheese slices. If using basil, then alternate these with the tomatoes and goats cheese.
7. Scatter little dollops of pesto on the tomatoes and goats’ cheese.
8. Chop and scatter the herbs over the tart.
9. Season with salt and pepper.
10. Cook ion the oven for approx. 20 minutes or until cooked and has a nice colour.
11. Remove from oven and leave to cool.

Esto es genial para servir como entrante, cómo plato principal con una ensalada, un entrante para una cena con invitados o para llevar al trabajo (tomar una rebanada para trabajar) Se puede comer caliente o frío. Se puede almacenar en la nevera hasta por 3 días.
 Ingredientes

• El Pesto de Mrs Oil1 masa de hojaldre comprada en la tienda
• Tomates organicos en rama aprox. 4 
• 2 paquetes de queso de cabra suave
• Hierbas frescas: albahaca, tomillo o estragon

 Método
1.       Precalentar el horno aprox. 200 ° C: compruebe que la masa de hojaldre tenga la temperatura                     correcta.
2.       Desenrolle la masa hojaldre sobre una bandeja para hornear.
3.       Marque una línea a 1 cm del borde alrededor de la masa de hojaldre. Esto permite que el borde se               hinche ligeramente.
4.       Extienda una fina capa de pesto sobre la masa de hojaldre. Si pones demasiado pesto en el hojaldre             no se cocinará correctamente y estará empapado. No ponga pesto en los bordes.
5.       Corta los tomates y el queso de cabra.
6.       En hileras (aprox. 4) alternar las rodajas de tomate y queso de cabra. Si usa albahaca, alterne estos             con los tomates y el queso de cabra.
7.       Esparce pequeñas cucharadas de pesto sobre los tomates y el queso de cabra.
8.       Picar y esparcir las hierbas sobre la tarta.
9.       Condimentar con sal y pimienta.
10.     Cocine en el horno durante aprox. 20 minutos o hasta que esté cocido y tenga un color agradable.
11.     Retirar del horno y dejar enfriar.

This is a quick and easy to make recipe. This can be used in a variety of dishes, Mrs Oil's favourite is Tomato, Goats Cheese and Pesto Tart. The addition of a squeeze of lemon juice lifts the flavours and gives it a zingy flavour. Can be kept in fridge for up to 3 days.

Ingredients

• 1 garlic glove
• 1 large bunch of fresh basil
• 1 handful of pine nuts
• 1 handful of freshly grated Parmesan cheese
• Orodeal  Extra Virgin Olive Oil
• 1 lemon

 
Method

1. Lightly toast the pine nuts – this will give them a creaminess, toast too much will make them taste nutty.
2. Peel the garlic, then pound in a pestle and mortar with a pinch of Maldon sea salt.
3. Pick, roughly chop and add the basil leaves, then bash to a paste. Mrs Oil prefers to use a pestle and mortar instead of a food processor as bashing the basil brings out the essential oil and taste of the basil.
4. Add the pine nuts to the mixture and pound again, then stir in half the Parmesan.
5. Drizzle in a little Orodeal – you want just enough to just bind the mixture.
6. Add the remaining cheese, then season with salt and black pepper and a squeeze of lemon juice. Have a taste, and keep adding a bit more cheese, Orodeal, salt and pepper until you are happy with the taste and consistency.

        Mrs Oil's does not like food waste so instead of throwing ripe/brown bananas away Mrs Oil uses them           to make her tasty banana loaf. Due to Mrs Oil's food intolerances she uses gluten-free flour, the choice          is yours.

• 3 very ripe bananas
• 3 large organic free-range eggs
• 100g soft light brown sugar
• 150ml Orodeal Extra Virgin Olive Oil
• 275g white self-raising flour
• 1 tsp ground nutmeg
• 1 tsp baking powder

Method

1. Preheat the oven to 180C/160C Fan/Gas 4 and grease and line a 900g/2lb loaf tin with baking paper.
2. Peel the bananas and mash with a fork. Tip into a large mixing bowl and add the eggs, sugar and Orodeal. Use a fork or whisk to combine.
3. Add the flour, nutmeg and baking powder and whisk together until thoroughly combined. Pour into the prepared tin. Bake for 40 minutes, or until the cake is well risen and a skewer inserted into the centre comes out clean.
4. Cool in the tin for 10 minutes, then turn out onto a wire rack. Serve warm or cold in slices.

Roasted Peppers
This dish came originally from Elizabeth David. I have yet to meet anyone who dislikes it. If you have finicky friends don’t tell them it contains anchovy – they will never know. It is essential to use really good olive oil as this will improve the flavour no end. People will be fighting with each other to dip their bread in the roasting tin.

Ingredients:
Peppers (any colour apart from green. Allow one per person)
For each pepper, one half tomato, skinned and seeded (use tinned if you can’t get decent ripe ones);
sliver of garlic;
one anchovy fillet cut into small pieces;
1 tbsp Orodeal extra virgin olive oil.
************************************************
Preheat your oven to 180˚C/Mark 4.
Pop your tomatoes in a bowl of boiling water and leave for a minute or two. This will allow you to skin them easily. Remove skins and seeds and cut into quarters.
Split the peppers in half, length wise. Leave the stalks in - they preserve the shape of the pepper during cooking. Remove the seeds and the white membrane.
Lay on a shallow roasting tray. To each half pepper add two quarters of tomato, a sliver of the garlic and the anchovy fillet. Add a good spoonful of the Orodeal.
​Cook until the peppers are soft and just beginning to char at the edges. This takes anywhere between 45 minutes and an hour depending on the size of your peppers. Don’t use little ones. When removing from the tray be careful not to lose the juices – they are sublime. Scatter with a little ripped basil, and serve with some good bread to mop up the juices.

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