Shared Kitchen - Real food from scratch

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Summer Corn & Snow Pea Salad

Colourful, sweet and crunchy with a fresh note from lemon and ginger, this salad will go with many things. Try it with roast chicken, with barbecued meats and vegetables, in wraps and tacos.

Prawns with Red Chermoula

In this dish chermoula paste, lemon juice and fresh herbs are added to sizzling prawns. Yep, they’re good.

Spice up your life with Red Chermoula Paste

This spicy paste can be smeared over fish and meats or vegetables before baking, roasting or barbecuing, or let down with oil or liquid to form a sauce. The paste will keep refrigerated for about a month, if not longer.

That’ll teach me

Are all measuring spoons created equal? Does it matter?

Spiced Persian Burgul

This is gloriously buttery and nutty but the tang of apricots and clean bite of yoghurt give it a lift. Try it with rich lamb dishes, or stuff it into pepper halves or hollowed-out zucchini halves and bake until vegetables are tender.

Frittata with Peas, Mint & Ricotta

The perfect temperature to enjoy this frittata is around 30 minutes after cooking, while it still has a hint of warmth, and the edges are lacy and crisp and the ricotta still soft and creamy.

Apple & Blackberry Crumble

I’ve kept the crumble mix quite simple in this crumble as the fruit has plenty of zingy fruity flavours.

Grilled Asparagus with Toasted Hazelnuts

There’s so much you can do with grilled asparagus (yep, like eat it!).

Ricotta

Although classified as a cheese, ricotta is really a by-product of the cheesemaking process. Some solids remain in the whey after cheesemaking and to retrieve these the cheesemaker reheats the whey and scoops off the solids as they come to the surface. The curds are drained in baskets, then once they mould together, the mass […]

Goat’s Cheese with Strawberries

This makes an excellent light summery main course salad. A perfect match for a glass of chilled Rosé.

Potato Puffs

These little potato cakes are as fluffy as a soufflé (it’s hard to believe there is no egg whipped into them), with a nice crunchy golden exterior. They’re delicious served with chutneys and pickles.