Turn to jelly

Raspberry Jellies With Whipped Coconut Cream

Swap out the raspberries for any seasonal berries. Remember to refrigerate the coconut cream overnight otherwise it won’t whip.

Prep time: 10 minutes (plus overnight setting time)

Cook time: 5 minutes

Makes: 2

1 x 400g tin coconut cream

500ml SpinneysFOOD Apple or Grape Juice

½ tbsp gelatine powder

60g frozen or fresh raspberries, plus extra for serving

1 Chill the coconut cream in the fridge overnight. 2 Whisk half the apple juice and gelatine together in a small bowl and set aside to bloom. 3 Combine the remaining apple juice and raspberries in a medium-sized pot over a high heat. Bring to a boil. Remove from the heat and whisk in the gelatine mixture. Stir until completely melted. 4 Pass through a sieve to remove any raspberry seeds, if desired, then pour into 2 x 250ml moulds. Refrigerate overnight to set. 5 Place the chilled coconut cream in a bowl. Using an electric mixer, whip the chilled coconut cream until soft peaks form. 6 Unmould the jellies by running the moulds under hot water then turn them out onto serving plates. 7 Serve topped with the raspberries and the whipped coconut cream on the side.

Two peas in a pod SPELT AND PEA RISOTTO WITH ARTICHOKES

Prep time: 20 minutes

Cook time: 1 hour

Serves: 2

1 small onion

1 garlic clove

Small handful of SpinneysFOOD Fresh Coriander

Small handful of SpinneysFOOD Fresh Parsley

200g pearled spelt

1 lemon

40g Parmesan cheese, plus extra shavings for serving

1 tbsp SpinneysFOOD Salted Butter

½ tsp SpinneysFOOD Fine Sea Salt

800ml vegetable stock

150g SpinneysFOOD Artichokes in Sunflower Seed Oil

150g frozen peas

100g SpinneysFOOD Mangetout, plus extra for serving

To serve

10g fresh pea shoots

1 Finely dice the onion. Crush the garlic. Finely chop the herbs. Rinse and drain the spelt. Zest and juice the lemon. Grate the Parmesan.

2 Place a large non-stick pan over a medium heat and melt the butter. Add the onion and sauté for 5 minutes, or until soft and translucent. Add the garlic along with the salt and herbs. Add the spelt along with the vegetable stock. Simmer gently for 40 minutes, stirring every now and then. During the last 5 minutes, add the artichokes, frozen peas and mangetout.

3 Once all the liquid has been absorbed, remove the pan from the heat. Stir in the Parmesan, lemon zest and juice. Adjust the seasoning, if necessary. 4 Divide the risotto between two bowls and top with the pea shoots, Parmesan shavings and mangetout.

Date night

HOT DATES WITH COLD FETA AND ZA’ATAR

These dates make an easy appetiser before a meal or serve them as a post-dessert cheese course. Prep time: 15 minutes

Cook time: 10 minutes

Makes: 16

16 SpinneysFOOD Medjool or Khodri Dates, seedless

45g SpinneysFOOD Za’atar

8 slices beef bacon

160g SpinneysFOOD Feta, chilled Handful of SpinneysFOOD Fresh Mint leaves SpinneysFOOD Mediterranean Extra Virgin Olive Oil, for drizzling

1 Preheat the oven to 180°C, gas mark 4.

2 Slice the dates lengthways on one side to create an opening. Spoon ½ a teaspoon of za’atar into the middle of each date. 3 Slice the beef bacon slices in half. 4 Wrap a strip of bacon around each date and secure it with a toothpick. Arrange evenly on a baking sheet and bake for 5 minutes. Remove from the oven and turn each one on its side. Bake for a further 5 minutes until caramelised. 5 Remove from the oven. Place a piece of feta and a couple of mint leaves on top of each bacon-wrapped date. Secure the feta and mint leaves to the dates with another toothpick. 6 Serve drizzled with the olive oil.

Nuts about you

PISTACHIO DUKKAH CRUSTED FILLET STEAKS WITH BABA GANOUSH MASHED POTATOES

Prep time: 30 minutes

Cook time: 50 minutes

Serves: 2

For the baba ganoush mashed potatoes

2 medium aubergines

750g medium potatoes

50g SpinneysFOOD Salted Butter

85ml SpinneysFOOD Full Fat Milk

1 tsp SpinneysFOOD Fine Sea Salt

1 garlic clove

1 lemon

4 tbsp tahini paste

1 tbsp plain yoghurt

1 tsp sumac

Large pinch of SpinneysFOOD Chilli Flakes

SpinneysFOOD Mediterranean Extra Virgin Olive Oil, for drizzling

For the steaks

50g Waitrose Cooks’ Ingredients Dukkah Spice Blend

50g slivered pistachios nuts

1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

2 x 120g SpinneysFOOD Angus Beef Fillets, at room temperature

2 tsp Dijon mustard

To serve Steamed green beans

1 To make the baba ganoush, turn on a gas burner to medium-high. Place the aubergines directly over the flame. Using a pair of tongs, turn them every 5 minutes or so until tender and the skin is charred and crispy on all sides, approx. 20 minutes. If you don’t have a gas burner, you can do this over hot coals.

2 Remove the aubergines from the flame and place in a large colander over a bowl. Allow them to sit and drain for a few minutes until thoroughly cooled and all excess water has drained. 3 Meanwhile, peel and cube the potatoes. Place them in a large pot of generously salted water and place the pot over a high heat. Bring to a boil and cook for approx. 15-20 minutes, or until the potatoes are very soft. Drain and return to the pot.

4 Mash the potatoes and mix in the butter, milk and ½ teaspoon of salt. Set aside and keep warm. 5 Crush the garlic. Juice the lemon. 6 Once the aubergines are cool enough to touch, peel off the charred skin and discard. Place the flesh in a medium-sized bowl and mash with a fork. Add the tahini paste, garlic, lemon juice, yoghurt, remaining salt, sumac and chilli flakes. Mix well to combine. Stir through the mashed potatoes. Set aside and keep warm. 7 To make the crust, combine the dukkah and pistachios in a bowl. Set aside.

8 Preheat the oven to 200°C, gas mark 6.

9 Heat a large cast-iron pan over a high heat. Add the olive oil and cook each fillet for 5 minutes on either side, or until caramelised and medium rare. Transfer to serving plates. Evenly brush the sides of the fillet with the mustard and roll in the pistachio-dukkah mixture, pressing down firmly to secure the crust. 10 Serve the fillet steaks with the baba ganoush mashed potatoes, green beans, a drizzle of olive oil and an extra sprinkling of dukkah.

You’re my main squeeze

LEMON CURD GLAZED

SALMON FILLETS

Prep time: 10 minutes

Cook time: 15 minutes

Serves: 2

2 Irish organic salmon fillets

½ tsp SpinneysFOOD Fine Sea Salt

2 tbsp Waitrose Duchy Organic Sicilian Lemon Curd

3 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

200g SpinneysFOOD Tenderstem Broccoli

½ tsp SpinneysFOOD Sea Salt Flakes

To serve

SpinneysFOOD Black Pepper, freshly ground

1 lemon

1 Preheat the oven to 200°C, gas mark 6. Line a roasting tray with parchment paper.

2 Season the salmon fillets with the salt then brush with the lemon curd. Place on the roasting tray and roast for 10-15 minutes, basting with the lemon curd every 5 minutes.

3 Meanwhile, bring a pot of salted water to a boil. Add the tenderstem broccoli. Cook for

2-3 minutes or until tender. Drain and divide between two serving plates. 4 Remove the salmon fillets from the oven. 5 Sprinkle the fillets with freshly ground pepper and serve alongside the tenderstem broccoli and slices of lemon.

Apple of my eye

MISO CARAMEL APPLE CAKE

This miso caramel is a spin on salted caramel with the miso adding a salty note, which balances the sweetness of this cake perfectly.

Prep time: 30 minutes

Cook time: 30 minutes

Serves: 4

For the miso caramel

165g SpinneysFOOD Fine Grain White Sugar

4 tbsp water

125ml single cream

1 tsp light miso

For the cakes

2 Granny Smith apples

90g SpinneysFOOD Salted Butter, melted

1 large SpinneysFOOD Organic Free-Range Egg

190g plain yoghurt

190g SpinneysFOOD Light Muscovado Sugar

1 tsp vanilla extract

150g SpinneysFOOD Self-Raising Flour

For the icing

120ml sour cream

200g full-fat cream cheese

1 tsp vanilla extract

50g SpinneysFOOD Super Fine Icing Sugar

1 To make the miso caramel, combine the sugar and water in a saucepan over a medium-high heat. Bring to a boil, without stirring, and cook until it takes on a deep amber-red colour. Remove from the heat and slowly pour in the cream, swirling the pan as you do. Add the miso and whisk to thoroughly combine. Set aside to cool. 2 Preheat the oven to 180°C, gas mark 4. Grease and line 3 x 12cm springform cake tins with baking paper.

3 Peel, core and slice the apples. Place the slices in a bowlful of lemon water to prevent them from browning. 4 Place the melted butter, egg, yoghurt, sugar and vanilla extract in a bowl and whisk to combine. Sift in the flour and stir until smooth. 5 Divide the miso caramel in half. Then divide one half equally between the cake tins making sure to coat the bottom of each. Arrange the apple slices in two layers on top of the caramel, reserving a few slices for serving. Drizzle with the remaining miso caramel. 6 Divide the batter between the tins. Bake for 20 minutes, or until a skewer inserted into the middle comes out clean. Allow the cakes to cool for 10 minutes before turning out onto a wire rack to cool. 7 To make the icing, whisk together the sour cream, cream cheese and vanilla extract in a bowl until smooth then sift in the icing sugar. 8 Place one cake on a serving plate and spread a thick layer of the icing over the top. Place the second cake on top of the first and repeat the process with the icing. Top with the final cake. Spread a generous layer of icing over the top of the cake. 9 Decorate with the remaining apple slices and serve.

Make your Valentine’s Day extra special with our selection of treats.

ChocOnChoc Chocolate Love Fancies

ChocOnChoc I Love You Chocolate Message

Mr Men Mr Perfect Hot Chocolate & Cookies

Lindt Lindor Milk Chocolate heart

Guylian Artisanal Belgian Chocolate Hearts