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Stuck for an idea of what to cook with something you have bought from the farm shop? Then look no further! Here you will find lots of delicious, tried and tested recipes - so why not try something new? Below you will find some suggestions, and from the drop down menu above you'll find delicious seaonal recipes or something to cook for that specail occasion.

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Look no further...


For some great seasonal recipes have a look here or for that special occasion have a lookhere

 

 

Gluten-Free Banana, Coconut and Lemon Loaf

Makes 1 Loaf     8-10 servings

Prep: 5-10 Minutes          Cooking TIme: 1 hour

This is a seriously delicious loaf that is so easy to make, everyone wil love it!  All you have to do is mash the bananas and mix all the ingredients together - so simply!

 

Ingredients

1/2 cup Coconut Oil
1/2 cup Honey
3 large ripe bananas -  mashed
2 cups desiccated coconut
1 cup flour   (eg plain, whoelemal, gluten-free or buckwhet flour - use ground almonds o make gf)
1 tsp baking powder (check if gluten-free if required)
4 large free range eggs
zest of 2 lemons
pinch of salt

Method

Preheat oven to 180C/355F/ Gas mark 5

Gently melt the honey and coconut oil together in a small
bowl.

Use a fork to mix the mashed bananas with the coconut flour, baking powder, honey mixture, eggs, lemon zest and salt.  Be careful not to over-mix

Pour the mixture into a greased and lined loaf tin and bake for approx. 1 hour or until a skewer inserted into the middle comes out clean.

Serve sliced whilst still warm spread with a little butter! The loaf will keep (unsliced) in an airtight container for up to 5 days. (warm each slice for a few seconds in the micro wave) It also freezes very well.

Frozen Bakery Cooking Instructions


Croissants
Spread out on a baking tray and leave to defrost and ‘prove’ overnight at room temperature. Egg wash, and bake in oven at 190°c, Gas Mark 5 until golden brown (approximately 8-10 minutes). Best eaten warm.

Pain aux chocolat
Spread out on a baking tray and leave to defrost and ‘prove’ overnight at room temperature. Eggwash, and bake in oven at 190°c, Gas Mark 5 until golden brown (approximately 8-10 minutes). Best eaten warm.

Pain aux raisins
Spread out on a baking tray and leave to defrost and ‘prove’ overnight at room temperature. Eggwash, and bake in oven at 190°c, Gas Mark 5 until golden brown (approximately 8-10 minutes). Best eaten warm.

Maple Pecan Danish
Cook from frozen in a hot oven at 190°C/375ºF/Gas Mark 5 for 15 minutes until pastry is cooked.

Yorkshire Puddings
Place in a pre-heated oven at 200°C/400ºF/Gas Mark 6 for 3-4 minutes.

Hash Browns
Deep fry in hot oil for 4-5 minutes or bake at 200ºC/400ºF/ Gas Mark 6 for 20 minutes.

Tuscan Roasting Vegetables
Spread the frozen vegetables in a shallow roasting tray, add crushed garlic, salt and drips of olive oil. Roast on top shelf of a very hot oven for 8-12 minutes.

Asparagus and Gruyère Crown, Mushroom, Stilton and Pinenut Parcel, Salmon en Croute
Oven cook from frozen: Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Remove packaging, place on baking tray and cook for approximately 30-40 minutes.