Category: Recipes

Beetroot, halloumi & courgette kebabs – summer bbq recipes

Cumin and Pomegranate Infused Beetroot, halloumi & courgette kebabs in lime & toasted cumin seed dressing

The infused beetroot in this recipe provides a quick and easy way to add extra flavour and colour, creating a seriously tasty light summer supper or vegetarian option to add to a BBQ spread.

Serves: 2
Preparation time: 10 minutes
Cooking time: 10 minutes

You’ll need:

1 tsp cumin seeds
½ lime juiced
1tbsp olive oil
200g Halloumi, torn into bite sized chunks
4 Cumin & Pomegranate Infused Beetroot, cut into quarters
4 spring onions, cut into 3cm battens
1 small courgette, sliced into disks
4 kebab sticks

What to do:

  • If using wooden kebab sticks, soak them in water before using so they don’t burn on the bbq.
  • In a small frying pan, toast the cumin seeds for a minute or two until they become fragrant, take care not to burn them. Remove from the heat and stir in the lime juice and oil and season well.
  • Tip the veg and halloumi into a large bowl, pour over the dressing and combine well to coat. Thread the veg and cheese onto kebab sticks, reserving any dressing left in the bowl. Cook for 4-5 minutes on each side the BBQ or under the grill, until the cheese is browned and crisp on the outside and the veg is cooked.
  • Pour the reserved dressing onto a serving plate. Once cooked turn the kebabs on the serving plate to soak up the remaining dressing.

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Summer salad with feta and pickled cherries – summer salad recipe

Cherries are perfect for pickling. They have a sweet note that pairs perfectly with a simple red wine pickle. Throw them together with some melon, courgette, and some salty feta for a surprisingly refreshing summer salad.

Serves 4 as a starter
Preparation time 10 minutes
Cooking time 10 minutes
Cooling time 30 minutes


Pickled cherries
50 ml red wine vinegar
1 tbsp sea salt
150ml water
100g caster sugar
200g cherries, halved and stones removed
1 medium courgette, stalk removed
1/2 firm cantaloupe melon, skin and seeds removed
2 tbsp extra virgin olive oil
pinch of sea salt
small handful mint leaves
100g feta


  • Place the red wine vinegar, salt, water and sugar in a small saucepan and bring to a boil.
  • Boil for 2 minutes, stirring to make sure all the salt and sugar has dissolved. Take off the heat, pour into a bowl or container and leave to cool for 5 minutes.
  • Add the cherries and leave to cool to room temperature. (if making ahead of time, place in the fridge to chill).
  • Use a speed peeler or mandolin to make courgette ribbons the length of the courgette. Thinly slice with a knife or use a mandoline to thinly slice the melon into long strips.
  • Toss the melon in a bowl with the olive oil and a pinch of salt. Spread on a large platter. Sprinkle on the mint, crumble on the feta and scatter over the cherries.
  • Drizzle a couple of tbsps. of the pickling liquid over the top.

Feta can be replaced with a creamy burrata or mozzarella.
The pickled cherries make a great accompaniment to a cheese board.

Get ahead
The cherries can be kept in the fridge for a few days. The flavour will intensify.

Mini blueberry cheesecakes Recipe – Valentine’s day recipe

Easy to make, no-cook heart-shaped mini cheesecakes that make the perfect dessert for Valentine’s Day dinner. Make them the night before and leave in the fridge.

Recipe makes 8
Preparation time: 25 minutes
Cooking time: 4-5 minutes
Chilling time: 5 hours or overnight


Biscuit base

75g (3oz) digestive biscuits
25g (1oz) butter
2 teaspoons golden syrup

300g (11oz) full fat cream cheese
65g (21/2oz) caster sugar
1 lemon, grated rind and juice
200ml (7fl oz) double cream

1 teaspoon cornflour
Juice of ½ lemon
2 tablespoons water
40g (11/2oz) caster sugar
200g (7oz) blueberries – Valentine’s day recipe


  1. Add the biscuits to a small plastic bag, seal the top then crush the biscuits with a rolling pin. Heat the butter and golden syrup in a small saucepan until melted, stir in the biscuit crumbs and mix together. Divide between 8, 75ml (3fl oz) heart shaped sections in a flexible silicone cake mould. Press the biscuits into a thin layer with the back of a teaspoon. Chill while making the filling.
  2. Add the cream cheese, caster sugar and lemon rind to a bowl and whisk together briefly until just mixed. Gradually whisk in the lemon juice and the cream until smooth and thick.
  3. Spoon the cheesecake mixture into crumb lined moulds then spread into an even layer and swirl the tops with the back of a spoon. Chill for 5 hours or overnight.
  4. To make the blueberry topping, add the cornflour to a small saucepan, stir in the lemon juice and mix until smooth then add the water, sugar and blueberries. Cook over a medium heat for 2-3 minutes, stirring until the blueberries are just beginning to soften and the sauce has thickened to become a rich blueberry colour. Leave to cool, cover and chill until ready to serve.
  5. To serve, loosen the edges of the heart moulds and press up from the base, removing the cheesecakes with a small spatula. Transfer to serving plates and spoon the blueberries on top.

If you find the cheesecakes a little tricky to remove from the moulds or haven’t had much time to chill them, freeze for 30 minutes to firm up then try again.

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Courgette, spinach & ricotta lasagne recipe

A delicious lasagne recipe that’s comforting in winter and perfect for veganuary. – winter recipes

Preparation time:30 minutes
Cooking time:60 minutes
Total time: 1 hour 30 minutes

Serves: 6 – 8
Calories: 452


55g butter
40g plain flour
750ml semi-skimmed milk
2 x 260g bag essential Waitrose spinach, washed
1 tbsp chopped fresh oregano
½ tsp grated nutmeg
250g essential Waitrose Ricotta Cheese
1 tbsp olive oil
4 medium courgettes, coarsely grated
2 cloves garlic, finely chopped
25g pack fresh basil, chopped
50g pecorino cheese, freshly grated
300g pack fresh lasagne sheets
50g toasted pine nuts


  • Preheat the oven to 200ºC, gas mark 6. Melt 40g butter in a medium pan, add the flour and cook for a minute, then whisk in the milk. Bring to the boil stirring, and simmer for 5 minutes, stirring, to give a thin white sauce. Season well.
  • Heat the remaining butter in a pan, add the spinach and toss it in the melted butter. Cover the pan and cook until wilted. Boil the spinach quickly to reduce any liquid. Season and add the oregano and nutmeg. Cool and stir in the ricotta.
  • Heat the olive oil in a non-stick frying pan, add the grated courgettes and cook for 5 minutes until golden. Add the garlic and cook for a minute then season well. Stir in the basil and half the pecorino. Season to taste.
  • Layer up the ingredients in a buttered ovenproof dish starting with a layer of white sauce then lasagne then spinach and courgette then pine nuts. Continue until all the ingredients are used up finishing with white sauce. Sprinkle with the remaining pecorino and bake for about 40 to 45 minutes until golden and bubbling. Serve on warmed plates with a tomato and onion salad.

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Creamy Fish Pie Recipe – dinner recipes

Rich and creamy fish pie recipe perfect for a family midweek meal. Opies Cocktail Gherkins add a distinct crunch whilst the salty, flavourful Capers are the perfect foil to the creamy fish.

  • Serves 4 
  • Preparation time:   20 minutes
  • Cooking time:         1 hour 20 minutes
  • Allergens:                Fish, Dairy, Seafood, Gluten,


For the filling:

  • 2 tablespoon Opies capers, chopped
  • 10 Opies Cocktail Gherkins, chopped
  • 350g Haddock fillets
  • 400ml Milk
  • 1 Bay Leaf
  • 5 Black Peppercorns
  • 1 blade of Mace
  • 25g Butter
  • 75g Frozen Prawns
  • 75g Frozen Peas
  • 2 tablespoons Plain Flour
  • 2 tablespoons chopped Parsley
  • For the topping:
  • 900g floury Potatoes, peeled and chopped
  • 85g low-fat Soft Cheese
  • 4 tablespoons Milk
  • 55g Cheddar Cheese, grated


  1. Heat the oven to 180°C.
  2. Cook the potatoes in boiling water for 20-25 minutes or until tender.
  3. Meanwhile, place the fish in a large saucepan with the milk, bay leaf, peppercorns and mace, bring to the boil. Cover and simmer gently for 10 minutes. 
  4. Remove the fish and set aside to cool.  Strain the milk into a jug, discarding the bay leaf, peppercorns and mace.
  5. Melt the butter in the saucepan, stir in the flour and continue cooking for 2-3 minutes over a medium heat.
  6. Gradually add the reserved milk, stirring to give a smooth sauce. Bring to the boil, reduce the heat and simmer, stirring often, for 10-12 minutes. Remove from the heat.
  7. Flake the fish into chunks, discarding any remaining bone and skin and add to the sauce.  Stir in the peas, prawns, capers, gherkins, parsley and lemon juice.  Season to taste and transfer to an ovenproof dish.
  8. Drain the potatoes, return them to the pan and mash thoroughly. Beat in the soft cheese and milk until light and fluffy.  Season to taste.
  9. Top the dish with the mashed potato and sprinkle with grated cheese.
  10. Bake for 25 minutes until golden. Serve with a watercress salad.

Tip: Substitute the haddock for your preferred fish or cheaper cuts like Pollock. Enjoy with Chardonnay or Chenin Blanc.

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White Chocolate & Red Berry Tiramisu Recipe – Christmas tiramisu recipe

A twist on the classic Tiramisu Recipe, the whole family will love!

  • Serves 6-8
  • Preparation time: 10 minutes
  • Cooking time: 40 minutes
  • Allergens: Dairy, Gluten, Eggs


  • 460g Opies Red Berries with Pink Gin and reserved syrup
  • 150g White Chocolate, broken into small pieces, plus extra to garnish
  • 4 Eggs, separated
  • 100g Caster Sugar
  • 250g Mascarpone Cheese
  • 200g Sponge Finger Biscuits


  1. Melt the chocolate in a bowl over a saucepan of simmering water. Remove from the heat and allow to cool.
  2. Place the egg yolks in a mixing bowl with the sugar, beat until thick and pale.
  3. Stir in the mascarpone cheese until really smooth and mix in the cooled melted chocolate.
  4. In a separate bowl, whisk the egg whites until they form stiff peaks. Fold them into the mascarpone and egg mixture until well combined.
  5. Dip half the biscuits in the reserved syrup and place them at the base of a serving dish. Spread half the mascarpone mixture over the biscuits, followed by half the fruit.
  6. Cover the fruit with a second layer of biscuits dipped in reserved syrup, add the remaining fruit, followed by the rest of the mascarpone mixture.
  7. Grate the remaining chocolate and sprinkle over the dessert, cover with cling film and chill in the fridge before serving.

Tip: This Tiramisu is delicious when served with cream or ice cream.

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Apricot Mince Pies Recipe – Christmas minced pies  recipe

This is a delicious mince pies recipe that will put you in a festive mood as soon as it hits your taste buds. And it’s easy to make too!


  • 100g (3 ½ oz) unsalted butter, at room temperature and cubed, plus extra for greasing
  • 200g (7 oz) plain flour, plus extra for dusting
  • 1 tsp ground mixed spice
  • 1 tbsp caster sugar
  • 6 tsp Bonne Maman Apricot Conserve
  • 6 tsp good quality mincemeat
  • Milk or beaten egg, for glazing
  • Icing sugar, to dust


  • Preheat the oven to 200°c (fan oven 180°c), gas mark 6. Lightly grease a 12-hole cake tin.
  • Put the flour into a mixing bowl, add the butter and rub into the flour until the mixture is like fine breadcrumbs.
  • Add the mixed spice to the sugar in a pestle and mortar or a strong bowl with the end of a rolling pin and grind together until well mixed and a little powdery. Add this to the flour and butter and stir in.
  • Using a round-bladed palette knife, mix 3-4 tablespoons cold water, stirring until it comes together. Then with your hands, work the dough gently into a ball, wrap in cling film and allow to rest for about 20 minutes.
  • Roll out the pastry thinly on a lightly floured work surface. Stamp out 12 circles with a fluted pastry cutter, slightly larger than the cake holes, and press the circles into the tin.
  • Put about ½ teaspoon of apricot conserve into each pastry case, then top with about ½ teaspoon of mincemeat.
  • Re-roll the pastry trimmings and cut about 12 smaller circles and put them on top of the mincemeat. Glaze the tops with a little milk or beaten egg, if available, and bake in the preheated oven for 12-15 minutes until the pastry is crisp and golden.
  • Cool in the tin for 5 minutes, then remove and cool on a wire rack. Dust with icing sugar to finish.

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Classic Christmas Cake Recipe – Christmas cake recipe

Packed full of rich fruit, nuts and flavour, this classic Christmas cake recipe is quick and easy to bake.

Serves 16-20
Preparation time: 45 minutes, plus cooling
Bake time: 2 hours, 10 minutes
You will also need: a 20cm springform cake tin, base and sides greased and double-lined with baking parchment.


  • 150g Plain flour
  • 50g Self-raising flour
  • 1tsp Mixed spice
  • 1tsp Ground cinnamon
  • ½tsp Ginger
  • ½tsp Ground cloves
  • ½tsp Freshly grated nutmeg
  • 100g Ground almonds
  • 4 Medium eggs, lightly beaten

For the nut and dried fruit mixture:

  • 100g Mixed nuts, roughly chopped
  • 200g Raisins
  • 200g Billington’s Natural glace cherries, halved
  • 100g Glace ginger
  • 100g Ready-to-eat stoned dates, roughly chopped
  • 100g Cut mixed peel
  • 150ml Apple juice
  • 175g Unsalted butter
  • 200g Billington’s Unrefined Dark Muscovado Sugar
  • 2tbsp Black treacle
  • Billington’s Golden Icing Sugar, for decoration


  • Preheat the oven to 150°C or gas mark 2. For the nut and dried fruit mixture, put all the ingredients into a large pan and heat gently, stirring until the sugar dissolves and butter has melted. Bring up to the boil, then remove from the heat and set aside.
  • Into a large bowl, add the flours, spices and ground almonds, then stir in the eggs, followed by the nut and fruit mixture. Pour into the prepared tin and level out with a spoon.
  • Bake in the oven for 2 hours, or until the top is both golden and a skewer comes out clean when inserted through the centre (if necessary, cook for a further 10-15 minutes) springy to the touch. Transfer on to a wire rack and allow to cool completely in the tin. Once cool, remove the cake from the tin and place on to a large plate or stand (or wrap in baking paper, followed by a layer of foil and store for up to three days until ready to serve)
  • To decorate, use a star-shaped stencil or similar placed in the centre of the top of the cake, and dust with icing sugar.

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Strawberry, Cranberry & Pistachio Tuiles Recipe – Christmas tiramisu recipe

This new take on tuiles – traditional French wafer biscuits – is incredibly easy to make and the tuiles look very festive studded with dried fruits and green pistachios. They’re delicious with mousses, fools and ice cream or simply served with a cup of coffee. A little stack of tuiles popped in a beribboned Bonne Maman jar will also make a lovely house gift.


  • 15g chopped dried apricots
  • 15g cranberries, chopped
  • 2 tbsp Bonne Maman Strawberry Conserve; can also use Raspberry,
    Wild Blueberry or Blackcurrant Conserve
  • Finely grated zest of 1 orange
  • 1 large egg white
  • 50g golden caster sugar
  • 25g plain flour
  • 25g melted butter, cooled
  • 20g pistachio nuts, finely chopped
  • 15g toasted, flaked almonds
  • Icing sugar, to dust


  1. Put the apricots and cranberries into a small bowl and stir in the Strawberry Conserve and orange zest. Set aside for an hour.
  2. Heat the oven to 220C, 200C fan, gas 7. Line two baking sheets with non-stick baking parchment. Have a wooden spoon on hand for cooling and shaping the cooked tuiles over the handle.
  3. Whisk the egg white until stiff. Gradually whisk in the caster sugar until the mixture forms stiff peaks.
  4. Stir in the flour and melted butter until the mixture is a smooth paste.
  5. Using just one baking sheet at a time, take a teaspoon of mixture and spread it into a thin, almost transparent round, about 4cm across. Drop on a little of the fruity conserve mixture and a sprinkling of nuts. Don’t do more than 3 rounds per baking sheet as the tuiles cook and cool very quickly. 
  6. Bake the tuiles for 5mins. Prepare the second baking sheet of tuiles as you wait for the first to bake.
  7. The tuiles should have spread out a little and be tinged with golden brown around the edges. Lift off with a palette knife and press gently over the wooden spoon handle to curve as they cool. Dust very lightly with icing sugar.
  8. Pack into airtight containers or freeze.


The tuiles will stay crisp for a day or so but if they soften on storage, simply pop them back into a hot oven, covered loosely with foil, for a minute to crisp them up again. 

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Parmigiano Reggiano and Butternut Squash Soup Recipe – Autumn soup recipe

This awesome Parmigiano Reggiano and Butternut Squash Soup recipe is super easy to make, it’s filling and perfect for this time of year so enjoy x


150g Parmigiano Reggiano, with rind
25g butter
1 large onion, finely chopped
1 medium butternut squash, peeled, deseeded and chopped into chunks
900ml hot vegetable stock
150ml milk
Salt and freshly ground pepper, to season
4-6 slices French bread
Fresh parsley or thyme, chopped to garnish


  • Reserve the rind from the Parmigiano Reggiano and cut it into chunks, then finely grate the cheese.
  • Melt the butter in a large saucepan, and gently fry the onion for about three minutes, until softened, but not browned. Add the butternut squash, vegetable stock, and Parmigiano-Reggiano rind. Heat until the mixture is just simmering, then turn the heat to low and cook gently for about 20 minutes, partially covered, until the vegetables are soft and tender.
  • Remove the rind from the saucepan, then transfer the soup to a blender or food processor and add most of the grated cheese, reserving about 25g (1oz) for garnishing. Blend the soup for 15-20 seconds, until completely smooth. Return it to the saucepan and add the milk. Stir thoroughly and reheat until piping hot. Taste and adjust the seasoning.

Tip: Enjoy this warming soup with a glass of Sauvignon blanc

© 2019 Wine Lovers Box.

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