Our Recipes

Spicy Apricot Chicken Kebabs
Apricot and Toasted Almond Jam and Ricotta Crumpets
Genoa Fig and Pear Rocket Salad
Chunky Beetroot, Apple and Ginger Party Dip



Combine a jar of Apricot and Toasted Almond Jam in a saucepan Caramelised White Balsamic Vinegar , curry paste, garlic cloves, grated ginger.

Stir over a low heat for a few minutes, cool.

Arrange 12 chicken kebabs in a dish in a single layer, brush with a 1/4 of the sauce and refrigerate for 1-2 hours.

Preheat grill or Barbecue, lightly brush kebabs with oil.

Cook and turn frequently for 10 minutes until cooked through.

Serve with the remaining reheated sauce and a sprinkle of chopped coriander.



Butter toasted crumpets then spread liberally with Apricot and Toasted Almond Jam.

Top with a generous dollop of Ricotta.

Sprinkle with nutmeg. 


  • 100-200gm mixed rocket & baby spinach leaves
  • 1 pear sliced
  • 50gm chopped walnuts
  • ¼ red onion, finely sliced
  • 50gm shaved parmesan or chopped goats cheese feta
  • ½ cup Fig & Pear Vinegar


In a large salad bowl combine mixed salad leaves , pear, walnut halves, finely sliced red onion and toss together.

Sprinkle over a cup of shaved parmesan or chunks of goats cheese feta.

Drizzle over  Fig and Pear Vinegar.

Gently toss again and serve immediately.



Combine Beetroot, Apple and Ginger Chutney with a carton of soft cream cheese.

Pile into a serving dish and sprinkle over chopped chives and lightly toasted pine nuts.

Serve with bread or crackers.