Holiday Cooking Guide: Tagine, One-Pot Recipe

Searching for sensational recipes to enjoy whilst you ‘Go Vegan’ this month or perhaps after all the festivities a simple yet healthy & delicious option is what’s required? Our fantastic Head Chef Matt Wadsworth enlightens us with a couple of inspiring, tasty & terrific Vegan favourites, one sweet & one savoury depending on your preference. Smoothie Bowl Ingredients: Banana – 1 sliced  Strawberries – 15 sliced Blueberries – two handfuls Coconut flakes Chia seeds – 1 teaspoon Granola – 2 tablespoons (add raisins for sweetness) Mango – 1/2 sliced  Dragonfruit – 1 innards scraped out Apple – 1 peeled and chopped Coconut milk – 1 tin Maple Syrup/ Bee Free Honee (Apple based Vegan alternative to Honey) – 2 tablespoons Mint – 1 sprig  Method: For the smoothie base, take the apple, coconut milk, dragonfruit, half of the strawberries, half of the banana and 1 tablespoon of honey and blend to a smooth liquid. Put in the freezer for one hour. Once moderately frozen, pour into a small bowl. Assemble your berries, banana and mango in an aesthetic like manner on top of this, then add granola followed by seeds and coconut flakes. Finish with the final table spoon of Maple Syrup/Bee Free Honee and a sprig of mint – DELICIOUS! Sri Lankan Yellow Curry Paste Ingredients; Ginger – thumb sized piece Garlic – 3 cloves White onion – 1 medium peeled Red chilli – 1 no seeds Fennel – half bulb  Coriander stalks – 1 bunch (save leaf for garnish) Curry powder – 2 tablespoons Garam Masala powder – 1 tablespoon Turmeric – 1 teaspoon Lime – 1 juice and grated zest White sugar – 1 tablespoon  Few splashes of water  Salt and pepper Other Ingredients;  2 tins of coconut milk 3/4 pint of veg stock Cumin seeds – 1 teaspoon Black mustard seeds – 1 teaspoon (optional) Selection of Stir fry vegetables. Matt suggests mange tout, spring onion, baby corn, peppers, courgette & cooked sweet potato Method: Blend all paste components and put to one side. Heat either coconut oil or sesame oil in pan with cumin and mustard seeds. When seeds begin to pop add paste and fry on a medium heat for 3 mins, making sure not to brown anything. After, add the coconut milk and veg stock. Reduce by a third or until desired thickness is reached. Add stir fry veg and cook for 2 minutes making sure it’s still crunchy. Serve and finish with coriander leaves. ENJOY!

Looking for an easy Carbonara recipe to keep up your sleeve for that quick fix for your next family holiday? Our latest holiday cooking guide will work a treat. Serves 4 people Easy to make   20 mins prep time 20 mins total We’ve used typically available ingredients, but we understand when your on holiday you need to be flexible & often work with what you’ve got. If for any reason some of the ingredients are hard to come by you can sub them with…. Spaghetti > linguine, fettuccine or vermicelli. Bacon > pancetta, lardons, prosciutto. Parmesan > pecorino romano / manchego or cheddar. Ingredients 350g (approx) of spaghetti Parmesan cheese 6-8 rations of bacon 3 eggs Olive oil Sea salt / black pepper A handful of chopped parsley (optional) 2 cloves of garlic (chopped) Cooking Tips Fill a large pan with water, a generous sprinkle of salt & bring to the boil. Cook spaghetti in accordance to the instructions – we’re looking for al dente. Drain the pasta & save a mug of pasta water for later. In a bowl whisk the eggs & add the parmesan. Using the now empty large pan cook up your bacon / lardons until crispy. Remove the bacon / lardons but keep the fat in the pan (the smoky flavour tastes great!) Add the chopped garlic to the pan & cook for 1 min / until it begins to brown off. Add your cooked spaghetti to the pan & stir – this will coat your pasta in bacon fat (yum). Turn off the hob & remove pan from the heat. Pour your parmesan / egg mixture into the pan & stir until creamy. Add the bacon / lardons into the pan, drizzle with olive oil & serve. Sprinkle with parsley & add more parmesan (if required). Enjoy! Ladram Bay Supermarket By now you’re probably wanting to try this recipe for yourself? For those staying with us you’ll be able to find all the ingredients used in this recipe at the Ladram Bay Supermarket

As we get into the swing of peak season, we thought we’d share a recipe with you that’ll make you want to reach for the BBQ tongs. The latest instalment of our holiday cooking guide is super simple & mouthwatering, ladies and gentlemen its BBQ lamb chops. BBQ Lamb Chops BBQ or oven 25 mins cooking time Serves 4 people Easy to make Ingredients for marinade 1 teaspoon of fennel seeds 1 sprig of thyme 1 teaspoon of cumin seeds 2 tablespoons of olive oil A pinch of salt & black pepper TIP: Be organised & just add a mix of the dry herbs from your cupboard at home into a sandwich bag or small tupperware. Doing this before you go away and will save time, money & most importantly, packing space! Ingredients 12 lamb chops (available from Greendale Farm shop) Preparation Instructions Light your BBQ and give it 30 mins to get nice and hot – we want those chops crispy! If weather isn’t on your side then you can still rustle up this dish in an oven,  just crank it up to 200°C / gas mark 6. On a chopping board chop up the thyme. Put all the marinade ingredients together (minus the olive oil) and blend in a pestle and mortar. If you don’t have a pestle and mortar try using an empty salt / pepper grinder. Sprinkle all your spices on the chopping board and rub each lamb chop so it’s well seasoned. Once coated, drizzle each in a splash of olive oil – then pop on the BBQ! Turn every couple of minutes for 8-10 minutes in total until they look crisp & delicious! TIP: If you press the chop & the meat gives, it’s medium-rare. If it doesn’t move then it’s well done. This dish is best served with some grilled veg, salad and cous cous – super easy prep! By now you’re probably wanting to try this recipe for yourself? We’d recommend buying your chops from Greendale Farm Shop just 15 mins away from Ladram Bay. We’ve included a map below – that way you can spend less time driving and more time cooking.

Holidays are a time for you to let your hair down and indulge, with the task of cooking often being one of the first things that gets shelved. Lets face it cooking can often feel like a lot of work when on holiday. You travel long distances, arrive with hungry children, need to operate in an often unfamiliar kitchen, with fewer ingredients at your disposal. This doesn’t need the be the case! Our latest recipe uses a single pan, can be put together in under 30 minutes, and serves 4. Bacon and Spinach Pasta Recipe:   Easy to make 10 mins prep time Serves 4 people 20 mins cook time Ingredients Required We understand when your on holiday you need to be flexible with ingredients. You can use different types of pasta, we would recommend penne or farfalle pastas as alternatives to fusilli pasta – just avoid spaghetti / linguini. 200g of bacon x1 white onion x1 chicken stock cube 200g grams of pasta 4 handfuls of spinach Parmesan /or/ cheddar Cooking Tips Cut the bacon up into small strips & fry on a medium heat in pan until crispy. Empty the pan (bacon) into a bowl, leave the bacon fat in the pan. Dice the onion & add to the pan, cook until the onion becomes soft. Add 500ml of boiling water & stock cube to the pan (stir the stock to dissolve). Add the pasta to the pan & cook for 8-1o minutes (unless using fresh pasta, in which case follow the packaging cooking instructions). Add the spinach to the pan & stir until wilted. By this time the pasta will have absorbed most of the water. Turn off the heat & add the bacon, sprinkle grated parmesan (or cheddar) over the pan before serving.