Recipes by trusted brands - 49 recipes
Chef Tips and Tricks
How to trim and tie a roast
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.
Top rated Trusted brands recipes
Strawberry Trifle with Ambrosia Devon Custard
By Ambrosia Custard, Visit the Ambrosia Custard site
Line the bottom of a bowl with sponge cake
- 170g store-bought sponge cake/fingers
- 200g strawberries
- 1 packet strawberry jelly
- 300ml whipping cream
- 500g Ambrosia Devon Custard
Baked stuffed courgettes with spinach, ricotta and pine nuts
By Loyd Grossman, Visit the Loyd Grossman Website
Courgettes filled with Spinach and Ricotta Al Forno Sauce topped with feta cheese and pine nuts, baked to a crisp, ...
- 1 x 400g Jar Loyd Grossman Al Forno Tomato, Spinach and Ricotta Sauce
- 3 medium courgettes
- 1 tablespoon olive oil
- 2 heaped tablespoons of grated feta cheese
- 1 heaped tablespoon pine nuts
Tiffany Goodall’s Beetroot, British Asparagus & Smoked Salmon Salad with a Yoghurt and Pepper Dressing
By Love Beetroot, Visit the Love Beetroot site
“This salad is a gorgeous starter for late summer, and the horseradish gives it a perfect kick against the so...
- 1 pack (approx. 125g) asparagus tips
- 135g watercress and salad leaves
- 100g smoked salmon
- 2 cooked beetroot dipped in vinegar (not pickled), cut into eighths
- For the dressing:
- 3 tbsp horseradish cream
- 2 tbsp Rachel’s Organic Natural Yogurt
- 1 tsp white wine vinegar
- Black pepper to season
- 1 lemon, juiced
Jazzy Smoked Mackerel Salad
By Jazzy Potatoes, Jazzy Potatoes
Slice the potatoes into 1cm disks and cook in a pan of salted boiling water
- 300g Jazzy potatoes
- 100g green beans, cut in half
- 3tsp horseradish sauce
- 2tbsp crème fraiche
- 1tsp red wine vinegar
- 1 pack smoked mackerel
- Large handful watercress
Baked Brie with Truffle Honey
By Truffle Hunter, Visit the Truffle Hunter website
It's not a hard recipe or a proper meal but it makes a lovely starter or dessert!
- A small wheel of Brie or Camembert
- Truffle Honey
- A Pear
Clonakilty Blackpudding Topped Fish Pie
By Clonakilty Black Pudding, Visit the Clonakilty website
Preheat oven to 180°C
- 200g Clonakilty Blackpudding
- 800g Fish – Haddock, Smoked Cod, Salmon
- 200g Frozen Green Peas
- 2 Hard Boiled Free Range Eggs (optional)
- 600ml Full-fat Milk
- 1 Small Onion Quartered
- 4 Cloves
- 2 Bay Leaves
- 100g Butter
- 50g Plain Flour
- Salt and Pepper
- 1 Kg potatoes peeled and halved
- Flat Leaf Parsley, Chervil, Chives
Moroccan Beetroot & Herb Salad with Rachel’s Organic Natural Yogurt Dressing
By Love Beetroot, Visit the Love Beetroot site
In a large serving bowl, toss together the beetroot, spinach, mint & coriander, reserving a few of the herbs to gar...
- 750g cooked beetroot dipped in vinegar (not pickled), chopped into wedges
- 250g baby spinach leaves, washed & well drained
- Large bunch fresh mint, roughly chopped
- Large bunch coriander, roughly chopped
- For the dressing:
- 250ml Rachel’s Organic Natural Yogurt (either low fat or full fat)
- 2 tsp cumin seeds, roughly ground
- 1 clove garlic, crushed
- Sea salt & freshly ground black pepper
Clonakilty Blackpudding Tart With Roasted Beetroot And Goats Cheese
By Clonakilty Black Pudding, Visit the Clonakilty website
This is such a simple recipe and it looks so impressive that guests will be checking the kitchen to make sure that ...
- For the pastry:
- 225g Plain Flour
- 100g Butter
- Pinch Salt
- 2-3 tbsp water
- For the filling:
- 280g Clonakilty Blackpudding
- 300g Soft Goat’s cheese
- 200g Beetroot
- Cherry Tomatoes,
- Rocket and Mixed Herbs to serve
Cod with Truffle Mash and Roasted Leeks
By Truffle Hunter, Visit the Truffle Hunter website
Boil a pot of water for your potatoes and pre-heat your oven to 220 degrees
- 300g Fillet of Cod
- 400g Maris Piper Potatoes
- 2 Leeks
- A few drops of Truffle oil
- 1/2 tsp oregano
- 2 tbsp plain flour
- 100ml milk
- 2 tsp butter
Clonakilty "Hot Dawg"
By Clonakilty Black Pudding, Visit the Clonakilty website
One of our favourite recipes for using our Clonakilty Traditional Sausages in, the humble but incredibly moreish Ho
- 1 Packet of Clonakilty Traditional Irish Pork Sausages (6 sausages in a packet)
- Some really good quality bread, we love Arbutus Bread from Cork which is available in the English Market in Cork City.
- Some Irish Onions
- Irish Rapeseed Oil
- Salt and Pepper
- and whatever condiments you like to put on your Hot Dawg, we think that you can't go wrong with American style mustard and ketchup!
More Trusted brands recipes
-
Rigatoni With Clonakilty...
- 280g Clonakilty Blackpudding
- 200g cherry tomatoes on the vine – roughly chopped
- 2 red peppers - roughly chopped
- 1 500ml carton of Pasata
- Rapeseed Oil
- 100g Kalamata olives – pitted
- 2 cloves garlic, minced
- Salt and Pepper
- 500g Pack of Rigatoni
- chopped fresh basil
-
Citrus fish bites with Thai...
- 1/2 x 350g jar Loyd Grossman Yellow Thai Curry Sauce
- 1 large tuna or salmon fillet
- ½ lemon - juice only
- 1 lime – juice only
- Pinch of black pepper
- Pinch of chilli flakes
-
Summer Fruits Crumble with...
- For the crumble:
- 100g cubed cold butter
- 40g white caster sugar
- 75g light brown sugar
- 125g self-raising flour
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- For the filling:
- 500g bag of frozen summer fruits
- 4 tbsp white caster sugar
- 500g Ambrosia Devon Custard
-
Pink Lady® apple & chicken...
- for the chicken:
- 2 large skinless boneless chicken breasts (about 350g)
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp dried thyme
- Salt & freshly ground black pepper
- 2 tsp olive oil
- for the guacamole:
- 2 ripe avocados
- 1 small clove garlic, crushed
- Juice of ½ a lime, or to taste
- A shake of chilli sauce, i.e. Tabasco (optional)
- A tablespoon of finely chopped coriander
- Salt & freshly ground black pepper
- for the quesadillas:
- 6 large soft tortillas (wraps)
- A small tin of sweetcorn, drained (120g)
- A handful of cherry tomatoes, quartered
- 3 spring onions, chopped
- 250g mature cheddar cheese, grated
- 2 Pink Lady® apples, cored & thinly sliced
- 3 tbsp creme fraiche or sour cream
- A little vegetable oil for frying
-
Beetroot, Wild Rice & Herb Salad...
- You’ll need:
- for the chicken:
- 4 chicken breasts
- 2 tbsp olive oil
- 2 tsp cumin seeds, roundly ground
- 2 garlic cloves, crushed
- salt and freshly ground black pepper
- For the salad:
- 400g wild rice, or white & wild rice mixed
- 500g cooked beetroot, chopped into chunks
- 1 bunch spring onions, finely sliced
- 1 small bunch each of mint, coriander and dill (reserve some for garnishing), all roughly chopped
- For the dressing:
- Juice & zest of 1 orange
- 1 tbsp white wine vinegar
- 3 tbsp extra virgin olive oil
- salt and freshly ground black pepper
- To serve:
- 4 tsp Greek yogurt
- a few dill fronds
-
Pot-roast chicken with cider &...
- You will need
- A medium chicken, about 1.5kg
- 1 lemon, quartered
- 3 tbsp olive oil
- Salt and Pepper
- 2 onions, finely chopped
- 2 large carrots, finely chopped
- 2 sticks celery, finely chopped
- 2 bay leaves, fresh or dried
- 2 sprigs rosemary
- 2 cloves garlic, crushed
- 1 tbsp plain flour
- 250ml dry cider
- 250ml chicken stock
- 2 large or 3 small Pink Lady® apples, cored & cut into wedges
- 3 tbsp crème fraiche
- A small bunch of flat leaf parsley, chopped
- To serve
- Mashed potato or rice to serve
- Lightly steamed green vegetables, such as Tenderstem® broccoli, or spring greens
-
Savoury baked Pink Lady® apples...
- for the pork:
- Approx. 2kg pork shoulder joint (bone out)
- A little olive oil
- Salt & freshly ground black pepper
- for the baked apples:
- 1 onion, finely chopped
- 1 tbsp olive oil
- 25g butter
- 2 rashers smoked streaky bacon, finely diced
- 2 tbsp finely chopped sage leaves
- Salt & freshly ground black pepper
- 40g walnuts, chopped
- 4 small-medium Pink Lady® apples
-
AMERICAN PISTACHIOS WITH DRIED...
- 250g American pistachios, in shell
- 2 tablespoons rapeseed, groundnut or light olive oil
- 1 teaspoon mixed spice
- 1 teaspoon ground cinnamon
- Zest 2 oranges
- 3 tablespoons honey
- 75g dried cranberries
-
Clonakilty Blackpudding And...
- For the scallops
- 2 tbsp sunflower oil
- 8 rashers smoked streaky bacon, rindless
- 16 medium-sized scallops, shelled, coral removed and cleaned
- 200g/7oz Clonakilty Blackpudding, cut into 12 thick slices
- 25g/1oz butter100g
- 3½oz chicken stock
- 3 tbsp Marsala
- Sea salt flakes and freshly ground black pepper
- fresh flatleaf parsley, to garnish
- For the Colcannon
- 750g/1lb 11oz potatoes, preferably Maris Piper or King Edward, peeled, chopped
- 50g/2oz butter
- 1 onion, finely chopped
- 100g/3½oz curly kale, roughly shredded
- 200ml/2fl oz double cream
-
Sweet Eve Strawberry Trifle
- For the sponge fingers
- 1 egg
- 45g caster sugar
- 60g plain flour
- For the custard
- 2 eggs
- 1 tbsp caster sugar
- 300ml milk
- Seeds of a vanilla pod or 1 tbsp vanilla bean paste
- For the trifle
- 250g Sweet Eve strawberries
- 200ml double cream
- 2 tbsps caster sugar
-
Pistachio Sport Bars
- 7 oz of pistachios
- 3.5 oz of banana chips
- 1.4 oz of cornflakes
- 1.8 oz of dried pears
- 1.8 oz of dried apricots
- 3.5 oz of honey
- 2.8 oz of brown sugar
- 1.4 oz of crisp oat flakes
-
Clonakilty Blackpudding Antipasti...
- Black pudding
- Pestos
- Cheese
- Chutneys
- Char grilled vegetables
Any burning questions? Ask our chefs below!