Woven in the West of Ireland since 1892

Ingredients:
800g oat flakes

200g seeds/ nuts of your choice * I prefer sunflower, pumpkin flaked almonds and hazelnuts

200g dried cranberries

1tsp vanilla extract

150g honey

125g butter

  1. Mix all of the seeds, nuts & oats together.
  2. Melt the butter, honey & vanilla together.
  3. Toss both mixes together in a bowl.
  4. Spread evenly on baking sheets . Place in the oven at 160 degrees.
  5. Toast till golden brown, you will need to mix regularly while it’s roasting.
  6. Remove from the oven leave to cool on the trays.
  7. Once the mix is 100% cold add the dried cranberries & store in an airtight container. It will keep fresh for a few weeks if you store in a cool dry place!

I also look forward to the cooler mornings, leaves falling, spiced squash soups, fruity curries & hot chilies.

But salads are always at the core of our menu here’s my latest favorite❤️❤️

 

Roasted squash & beetroot salad with cumin spiced hazelnuts

1/2 butternut squash

4 whole beetroot

4 tbsp olive oil

Salt/pepper

1 cup hazelnuts

1tsp cumin

  1. Peel the beetroot, cut in half and slice into wedges approx 8-10 depending on size.
  2. Peel, half and scoop out the squash. Cut into 3 inch lengths approx.
  3. Place each veg in separate roasting trays. Toss in olive oil & season with salt & pepper.
  4. Place in a preheated oven at 190 degrees Celsius for 20 mins approx it until tender.
  5. Meanwhile on a dry heated pan toss the hazelnuts until they are lightly toasted add the cumin & a pinch of salt toast for another 30 seconds or so. Place on a tray to cool.
  6. Arrange your slightly cooled squash & beetroot on a platter. Toss some hazelnuts over & serve.

Not to mention the C word to early ??but we do have our delicious christmas puddings on the shelves already!!

Till next time…

Kathleen

#chefatfoxford

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