Recipes
CASHEW NUT & FENNEL SOUP
- * 150g Crazy Jack Cashew Nuts
- * 1 Clove garlic crushed
- * 1 Fennel bulb chopped
- * 700ml water
- * 2 tbsp lemon juice
- * 1 tbsp olive oil
- * 2 shallots chopped
- * 1 Medium potato diced
- * Salt & pepper
- 1. Roughly chop 125g Crazy Jack Cashew Nuts in a food processor. Dry roast the remaining 25g and reserve for garnish.
- 2. Heat the oil in a large saucepan and sauté the garlic and shallots until soft. Add the fennel and potato and continue frying gently, stirring occasionally for 5-8 minutes until the vegetables are beginning to soften. Add the water, bring to the boil and simmer for a further 10 minutes until the vegetables are cooked.
- 3. Off the heat, stir in the chopped cashew nuts, cool slightly and blend until smooth. Return to the pan and heat through. Adjust the seasoning, and add lemon juice to taste.
- 4. Serve garnished with the reserved cashew nuts.
CRAZY JACK’S COUSCOUS SALAD
- 200g Crazy Jack Couscous
- 2 or 3 Spring Onions
- 1 or 2 fresh tomatoes
- ½ a cucumber
- A big bunch of coriander (or mint, parsley or Basil)
- Juice & zest of an unwaxed lemon*
- 1 Tbsp Pine Nuts*
- 1 Tbsp Pumpkin Seeds*
- 1 Tbsp Sunflower Seeds*
- 1 Tbsp Extra Virgin Olive Oil
- * Crazy Jack organic has all of these seeds and a convenient organic squeezy lemon juice with essential oil as an alternative to fresh lemons
- Cooking Instructions
Prepare the couscous as follows: - 1. Boil 2 cups of boiling water (or stock) in a wide bottomed pan.
- 2. Remove from heat and add 1 cup (200g) of couscous
- 3. Cover and leave for 5-7 minutes
- 4. Add a knob of butter or tablespoon of oil and fluff up with a fork
- 5. Dice all of the fresh vegetables; mix the vegetables and seeds into the couscous
- 6. Roughly chop the coriander (or other herb) and stir it through
- 7. Finally fork in the oil and lemon, and serve.
- This is great served warm, or can be kept cold in the fridge to snack on the day after.
FRUITY RICE SALAD
- 125g Crazy Jack Currants
- Juice & finely grated zest of 1 large organic orange
- 350g cooked Crazy Jack Brown Rice
- 50g Crazy Jack Cashew Nuts - lightly toasted
- 2 spring onions finely chopped
- 100ml olive oil
- 1tbsp "Sanchi" Tamari
- 1tsp Dijon mustard
- Salt & pepper
- 1. Soak the currants in the orange juice for 30 minutes. Strain & reserve the juice.
- 2. Mix the juice with olive oil, tamari, mustard & seasoning.
- 3. In a large bowl combine the remaining ingredients, pour dressing over and serve.
TABBOULEH
- 100g Crazy Jack Bulgar Wheat
- 4 spring onions, finely chopped
- 1 bunch flat-leaf parsley, chopped
- 1 bunch mint, chopped
- 1 cucumber, deseeded and diced
- 2 cloves garlic, crushed
- 4 tbsp Crazy Jack Lemon Juice
- 6 tbsp extra virgin olive oil
- 1 tbsp Sanchi Tamari
- Salt & Pepper
- 1. Prepare the Bulgar wheat. Place in a bowl, cover with cold water and leave for one hour. Drain in a colander lined with a tea towel and squeeze out any excess water.
- 2. In a large bowl, mix the onions, herbs, cucumber and garlic into the bulgar. Combine the lemon juice, olive oil and tamari, and pour over the salad.
- 3. Season well, toss and leave for one hour for the flavours to develop. Taste and adjust the seasoning before serving.
TAMARI ROASTED SUNFLOWER SEEDS
- 250g Crazy Jack Sunflower seeds
- 3 tbsp Sanchi Tamari soy sauce
- 1. Brown the Crazy Jack sunflower seeds in a deep frying pan over a medium heat until lightly toasted, stirring frequently. Off the heat pour on the tamari and stir until evenly coated.
- 2. Allow to cool, breaking up any seeds which stick together.
- Delicious served with an aperitif.
PESTO
- 1 large bunch (175g) fresh basil
- 125g Pecorino or Parmesan Cheese, grated
- 170ml extra virgin olive oil
- 125 Crazy Jack pinenuts
- 1 large clove garlic, crushed
- Salt & freshly ground black pepper
- 1. In a food processor, process the garlic with a little salt until softened.
- 2. Add the grated cheese, Crazy Jack Pine Nuts and basil (including the stalks) and process again.
- 3. With the motor running add the olive oil gradually until it is a good soft consistency. Taste and adjust seasoning.
- Pesto can also be made using the same method with a pestle and mortar.
- Serve with pasta or tomato salad or roasted vegetables.
BRAZIL NUT STUFFED MUSHROOMS
- 6 large portabello or field mushrooms
- 50g Wholemeal breadcrumbs
- 75g Crazy Jack Brazil Nuts chopped
- 1tbsp chopped parsley
- 25g butter
- 1 tbsp olive oil
- 100g soft goats cheese
- 2 tsp capers, drained
- Salt & pepper
- 1. Preheat the oven to gas mark 4, 180oC, 350oF. Lightly grease a shallow baking tray.
- 2. Remove stalks from the mushrooms, chop them finely and combine with the breadcrumbs, Crazy Jack Brazils, goats cheese, capers and parsley. Taste & adjust seasoning.
- 3. Divide the mixture between the mushrooms and place in the baking tray. Dot with the butter and bake for 30 minutes until golden. Serve with rice and a green salad.
CRAZY JACK’S COCONUT RICE
- 2 Spring onions, finely chopped
- 500g Crazy Jack Fragrant Rice - rinsed
- 2x400ml Crazy Jack Coconut Milk
- 2 strips lemon zest
- 2 tbsp chopped fresh mint
- 1 large red chilli - deseeded and chopped
- 2 tbsp groundnut oil
- 1 tsp salt
- 200ml water
- 2 tbsp chopped coriander
- 75g toasted coconut flakes
- 1. Heat the oil in a medium saucepan and gently fry the spring onions until soft. Add the rice and stir until translucent.
- 2. Add the coconut milk, water, salt, and lemon zest; stir, bring to the boil and simmer, covered until all the liquid is absorbed, stirring halfway through cooking time (takes about 15 minutes).
- 3. Remove the lemon zest and stir through the herbs and chilli. Taste and adjust seasoning as required.
- 4. Serve topped with the toasted coconut flakes.
STUFFED PEPPERS
- 250g Crazy Jack Easy Cook Long Grain Rice
- 4 large red peppers, halved lengthwise and deseeded
- 1 Clove garlic finely chopped
- 1 courgette finely diced
- 1 large onion finely chopped
- 1 tbsp olive oil
- 25g Crazy Jack Pine Kernels
- 1 tbsp tomato purée
- 1tbsp Crazy Jack Paprika
- 1 glass red wine
- 1. Preheat the oven to gas mark 4, 180oC, 350oF
- 2. Boil the rice, following the instructions on the packet.
- 3. Place the peppers flat in a lightly oiled ovenproof dish.
- 4. Heat the oil and saute the onion, garlic and courgette for 2 minutes, add the pine kernels and cook for a further 2 minutes.
- 5. Stir in the rice and paprika, stirring well to combine. Add the red wine and tomato purée, and cook for 3 minutes. Taste and season.
- 6. Pile the rice mixture in into the pepper halves, pressing down well.
- 7. Cover with foil and bake for 40 minutes, removing the foil for the last 10 minutes to brown lightly.
- 8. Serve with a green salad.
GREEN LENTIL CURRY
- 2 tbsp groundnut oil
- 1 onion chopped
- 1 clove garlic, crushed
- 200g button mushrooms (halved if large)
- 150g Crazy Jack Green Lentils, washed and drained
- 1 tbsp medium curry powder
- 500g spinach leaves washed
- Salt & pepper
- 1. Heat the oil in a medium saucepan and brown the onion slightly. Add the garlic and the mushrooms, and fry gently for about 5 minutes.
- 2. Stir in the lentils, coating evenly, and add the curry powder. Stir to soak up the juices and add water to cover the lentils.
- 3. Simmer gently with a lid on for 35-40 minutes until all the lentils are soft, stirring occasionally. Check halfway through cooking time, and add more water if necessary.
- 4. When cooked toss in the spinach leaves, taste and adjust seasoning. Serve on a bed of Crazy Jack Basmati Rice.
LENTIL & TOMATO QUICHE
- 1 Short crust pastry case in a 23cm loose-bottomed flan tin
- 1 tbsp olive oil
- 1 Leek washed and finely chopped
- 1 clove garlic, crushed
- 175g Crazy Jack Red Lentils
- 2 tsp Crazy Jack dried thyme
- 600ml milk
- 2 medium eggs
- 75g grated Gruyère cheese
- 3 Ripe tomatoes thickly sliced
- 1. Preheat the oven to gas mark 5, 190oC. In a medium sized pan gently fry the leek and garlic until soft.
- 2. Add the red lentils, stir to coat, then add the thyme and milk. Bring to the boil and simmer gently for 40-50 minutes stirring occasionally until the mixture is very thick. Leave to cool.
- 3. Beat the eggs and add to the lentils with 50g cheese. Place in the pasty case and arrange the tomato slices on top. Sprinkle over the remaining cheese and bake for 45 minutes or until the filling has browned and set. Leave to cool in the tin for a few minutes before serving.
WALNUT & CELERY QUICHE
- 2 stocks celery finely chopped
- 150ml single cream
- 100g Stilton cheese, crumbled
- 100g Gruyère cheese, grated
- 1 tbsp olive oil
- 3 eggs
- 75g Crazy Jack Walnuts
- Salt & pepper
- 9 inch loose bottomed tart tin lined with short crust pastry
- 1. Preheat the oven to gas mark 6, 200oC.
- 2. Heat the oil in a small pan and sauté the celery until translucent.
- 3. In a large bowl beat the eggs and add the cream, Stilton, walnuts, and celery, and mix well.
- 4. Sprinkle the Gruyère cheese over the base of the pasty case and pour the egg mixture over, Bake for 35-40 minutes until set. Leave to cool for 5 minutes and serve with a mixed leaf salad.
LEMON COUS-COUS WITH PAPRIKA MUSHROOMS
- 1 tbsp olive oil
- 15g unsalted butter
- 1 onion roughly chopped
- 1 clove garlic, crushed
- 250g mushrooms halved (quartered if large)
- 1tbsp pimenton (smoked paprika)
- 1 tin cannellini beans, drained & rinsed
- 1 tin chopped tomatoes
- 2 tbsp sour cream
- 2 tbsp flat leaf parsley, chopped
- Salt & pepper
- 200g Crazy Jack Cous-cous
- Juice and zest of 1 lemon
- 250 ml boiling water
- 1 tbsp olive oil
- Salt & Pepper
- 1. Heat the oil and butter in a medium pan and saute the onion and garlic until soft. Add the mushrooms and fry for a further 3 minutes. Stir in the pimenton, coating the mushrooms. Pour in the cannelloni beans and tomatoes, bring to the boil and simmer for 10 minutes.
- 2. Prepare the cous-cous. Place it in a bowl with the juice and zest of the lemon, and some salt and pepper. Add the boiling water followed by the olive oil, stir once, cover, and leave in a warm place for 5 minutes.
- 3. When the mushrooms are cooked, swirl in the sour cream and adjust seasoning. Fluff up the cous-cous with a fork and arrange it on a serving dish. Pour the mushroom mixture on top and sprinkle with parsley. Serve immediately.
VEGETABLE TAGINE WITH APRICOTS
- 1 medium onion - finely chopped
- 1 small red pepper - sliced
- 1 medium aubergine - roughly chopped
- 1 medium courgette - roughly chopped
- 1 tsp ground cinnamon
- 1 medium carrot thickly sliced
- 1 tin chickpeas, drained and rinsed
- 1 clove garlic crushed
- 2 tbsp olive oil
- 2 tsp ground cumin
- 1 tsp ground ginger
- 100g Crazy Jack apricots
- 1 jar passata
- salt & pepper
- 1. In a large saucepan gently fry the onion in the olive oil until soft. Add the garlic, pepper, aubergine and courgette, and fry for 2 minutes. Add the spices and stir well for 2 minutes.
- 2. Add the remaining ingredients, stir well and cook until the apricots and carrots are soft.
- 3. Season to taste, and serve with couscous.
ALMOND CAKE
- 60g unsalted butter softened
- 175g Crazy Jack Almonds finely ground
- Whole Crazy Jack Almonds to decorate
- Zest & juice of one small orange
- 60g plain flour
- Pinch of salt
- 2 medium eggs separated
- 60g caster sugar
- 1. Preheat the oven to gas mark 4, 180oC, 350oF. Grease and line a 1lb loaf tin.
- 2. Rub the butter into the flour and almonds until mixture resembles breadcrumbs. Add sugar, egg yolks, orange zest and juice, and mix well. In a separate bowl whisk the egg whites until stiff and fold into the almond mixture.
- 3. Pour into the tin, gently level the surface and decorate with the reserved whole Crazy Jack Almonds. Bake for 40-45 minutes or until lightly browned. Allow to cool for 5 minutes and then turn onto wire rack to cool.
ALMOND CHOCOLATE CAKE
- 200g good quality dark chocolate
- 80g unsalted butter melted
- 175g Crazy Jack Ground Almonds
- Grated zest of one orange
- 6 eggs separated
- 200g caster sugar
- 100g Breadcrumbs
- 1. Preheat the oven to gas mark 4, 180oC, 350oF. Grease and line an 18cm springform tin and sprinkle with some ground almonds to coat.
- 2. Melt the chocolate with 2tbsp hot water over a low heat (or in a microwave). Beat the egg yolks with the sugar until light and fluffy. Fold in the almonds, breadcrumbs, melted butter and orange zest, followed by the chocolate.
- 3. Beat the egg whites until stiff and carefully fold into the almond chocolate mixture. Pour into the prepared tin and bake for 45 - 50 minutes.
APRICOT MERINGUE PIE
- 450g Short crust Pastry
- 250g Crazy Jack Apricots
- 250g Crazy Jack Sugar
- 3 eggs, separated
- Juice & zest of one orange
- 1. Soak the apricots for 1 to 2 hours
- 2. Pre-heat the oven to gas mark 5, 190oF.
- 3. Roll the pastry and line a 20cm (8") fluted loose-bottomed flan tin. Chill.
- 4. Boil the apricots with 150g sugar until soft. Allow to cool.
- 5. Place in food processor with juice & zest of orange - add egg yolks & blend again.
- 6. Pour into pastry case and bake for 30 minutes, or until lightly set.
- 7. Whisk egg whites until stiff, and add remaining sugar, a little at a time.
- 8. Pile onto the tart and bake for a further 15 minutes.
- Allow to cool slightly before serving.
DATE & WALNUT LOAF
- 250g Crazy Jack Dates, halved
- 150g unsalted butter softened
- 2 tbsp maple syrup
- 275g self raising flour
- 50g Crazy Jack walnut halves
- 150ml boiling water
- 125g light muscovado sugar
- 2 eggs
- 1 tsp Baking powder
- 1. Preheat the oven to gas mark 4, 180oC, 350oF. Grease and line a 1kg (2lb) loaf tin.
- 2. Pour hot water on the dates and leave until cold.
- 3. Place the butter, sugar, maple syrup, eggs, flour and baking powder into a bowl and beat vigorously until combined.
- 4. Take half the walnuts and chop coarsely. Fold into the mixture with the dates.
- 5. Turn into the prepared tins, sprinkle remaining walnuts on top and bake for 75 minutes. Cover for the last half hour to prevent excessive browning.
- 6. Allow to cool for 5 minutes in the tin before turning out. Serve on its own or with butter.
FRUIT & CARROT CAKE
- 175g Crazy Jack Mixed Vine Fruit
- 125g muscovado sugar
- 100ml maple syrup
- 175g carrot finely grated
- 1 tsp Crazy Jack Ground Cinnamon
- 125g butter
- 150ml water
- 1 egg beaten
- 250g plain flour
- 2 tsp Baking powder
- 1. Preheat the oven to gas mark 4, 180oC, 350oF. Grease and line a 20cm cake tin.
- 2. Heat the first 7 ingredients and simmer for 5 minutes. Allow to cool.
- 3. Stir in the egg, followed by the flour and baking powder, and mix together thoroughly.
- 4. Turn into prepared tin and bake for 60 minutes, or until firm to touch
HAZELNUT & BANANA MUFFINS
- 225g Self-raising flour
- 1 tbsp Baking powder
- Pinch salt
- 150g Honey
- 4 tbsp hazelnut or sunflower oil
- 2 large ripe bananas, mashed
- 150g Crazy Jack small oats
- 2 tsp bicarbonate of soda
- 175g natural yoghurt
- 1 large egg
- 250g Crazy Jack Hazelnuts chopped
- 1. Preheat the oven to gas mark 8, 230oC. Combine dry ingredients in a large bowl.
- 2. Mix yoghurt, honey, egg and oil together and pour into dry ingredients, stir and fold in the hazelnuts and bananas.
- 3. Spoon into muffin cases, leave to stand for 5 minutes and bake for 15-20 minutes. Serve warm - can be reheated. Makes 12-14.
PRUNE WHIP
- 250g Crazy Jack prunes
- 200g Greek set yogurt
- 2 tbsp clear honey
- 225ml double cream, lightly whipped
- 2 tbsp Amaretto or Armagnac (optional)
- Amaretti biscuits to serve.
- 1. Cover the prunes with water and simmer gently until tender.
- 2. Purée with 120ml of the cooking water and allow to cool. Place in a large bowl and fold in the yoghurt, honey, cream and Amaretto (if used). Spoon into serving bowl and chill for at least 1 hour. Serve decorated with crushed Amaretti biscuits.
RAISIN & PEANUT COOKIES
- 125g unsalted butter, softened
- 150g light muscovado sugar
- 1 egg
- 150g plain flour
- 2 tsp baking powder
- 125g crunchy peanut butter
- 17g Crazy Jack Raisins
- 1. Preheat the oven to gas mark 5, 190oC, 375oF. Grease two baking sheets.
- 2. Beat together all the ingredients except the raisins. When well blended stir in the raisins.
- 3. Roll heaped teaspoonfuls of the mixture into balls and place on the baking sheets, not too close together, and bake for 15-20 minutes. Cool for 1 minute before transferring to a wire rack to firm up.
PUMPKIN SEED CRUNCHY CEREAL
- 120ml sunflower oil
- 90ml clear honey
- 250g wheat flakes
- 50g Crazy Jack Hazelnuts chopped
- 50g Crazy Jack Sunflower Seeds
- 25g Crazy Jack Linseed
- 90ml malt extract
- 250g rolled oat flakes
- 50g Crazy Jack Almonds chopped
- 50g Crazy Jack Pumpkin seeds
- 25g Crazy Jack Sesame Seed
- 1. Preheat oven to 190oC / gas mark 5
- 2. Place oil, malt & honey in a pan and heat gently until malt & honey are runny.
- 3. Place the remaining ingredients in a large bowl. Pour the oil mixture into the bowl and stir thoroughly to coat.
- 4. Turn into a large roasting pan and bake for 35 – 40 minutes stirring occasionally. Leave to cool, then break up any large pieces with your fingers. When cold store in an airtight container. Delicious for breakfast with yoghurt, milk or stewed fruit.
SULTANA & CARROT CAKE
- 175 Crazy Jack Sultanas
- 125g muscovado sugar
- 6 tbsp Clear honey
- 175g carrot finely grated
- 1 tsp Crazy Jack Mixed Spice
- Finely grated zest of 1 orange
- 125g unsalted butter
- 150ml water
- 1 egg beaten
- 250g wholemeal flour
- 2 tsp Baking powder
- 1. Preheat the oven to gas mark 4, 180oC, 350oF. Grease and base line an 8 inch cake tin.
- 2. Place sultanas, sugar, honey, carrot, mixed spice, orange zest, butter and water in a saucepan and bring to the boil.
- 3. Simmer gently for 5 minutes, stirring from time to time. Turn into a bowl and leave to cool.
- 3. Stir in the egg, followed by the flour and baking powder. Mix together thoroughly.
- 4. Turn into prepared tin and bake for 60 minutes. Cool on a wire rack.
APRICOT CRUMBLE SQUARES
- 300g Self-raising whole wheat flour
- 100g Crazy Jack Porridge Oats
- ½ tsp Crazy Jack Cinnamon
- ½ tsp baking powder
- 175g golden caster sugar
- 200g butter or soft margarine
- 1 egg beaten
- 2tbsp milk
- 400g Crazy Jack Soft Dried Apricots
- Finely grated zest of 1 orange
- 1. Preheat the over to 180oC, gas mark 4; grease and line a tin 22cm x 22cm
- 2. Place flour, oats, cinnamon, baking powder and sugar into a large bowl. Rub the butter into the mixture until it resembles breadcrumbs.
- 3. Remove half of the mixture and set aside.
- 4. Add the egg and milk to the other half and spread in the tin.
- 5. Chop the apricots very finely (in a food processor is best) and add the orange zest
- 6. Spread over the base mixture and top with the crumble mixture
- 7. Bake for 35 mins until golden.
- 8. Cool before serving
PRUNE CLAFOUTIS
- 400g Crazy Jack Soft Prunes
- 2 tbsp brandy
- 2 tbsp Crazy Jack Flaked Almonds
- 1 tbsp icing sugar
- Batter:
- 100g plain flour, sifted
- Pinch of salt
- 100ml double cream
- 3 drops Almond essence
- 75g caster sugar
- 3 eggs
- 1. Butter a 26x22cm ovenproof dish. Preheat the oven to 200oC, gas mark 6
- 1. Soak the prunes in the brandy
- 2. Make the batter by combining all of the ingredients in a food processor or with an electric whisk
- 3. Place the prunes in the prepared dish, pour the batter over and sprinkle with flaked almonds.
- 4. Bake for about 30 minutes until well risen and set
- 5. Sprinkle with icing sugar just before serving
STUFFED DATES
- 1 pack Large Soft Organic Dates
- 1 pack Crazy Jack Organic Marzipan
- 1 pack Crazy Jack Walnut Halves
- 1. With a sharp knife cut a line horizontally in each date to make a pouch.
- 2. Take a piece from the marzipan block and cut into pieces the length of a date and the diameter of a slim pencil.
- 3. Stuff each date with a marzipan lozenge.
- 4. Press one walnut half into the marzipan in each date to finish.
- Serving suggestion: arrange on a plain plate and decorate with a few flower petals (ideally from an organic garden!)
SESAME TOFU STIR-FRY
- 75g Crazy Jack Sesame Seeds
- 3 spring onions chopped
- 1 yellow pepper deseeded and sliced
- 2 courgettes cut into sticks
- 250g Tofu, cubed
- 1 red pepper deseeded and sliced
- 2 large mushrooms, sliced
- 1 tbsp Soy Sauce
- 2 tbsp sesame oil
- 1 tbsp medium Sherry
- salt & pepper.
- 1. Fry the sesame seeds in a dry wok until toasted, and set aside.
- 2. Place 1 tbsp of sesame oil in the wok and, when hot, stir fry the tofu until evenly browned. Remove with a slotted spoon and set aside.
- 3 Add remaining sesame oil and fry the vegetables for 5 minutes, stirring frequently.
- 4. Add the sesame seeds and tofu and heat through. Pour in the Soy Sauce and Sherry, add seasoning and serve immediately.
ALMOND & CAULIFLOWER KORMA
- 125g Crazy Jack Blanched Almonds
- 2 tbsp groundnut oil
- 1 Onion – chopped
- 1 clove Garlic – crushed
- 2 tsp Korma curry powder
- 1 tsp salt
- 1 Cauliflower cut into florets
- 400ml water or stock
- 40g Crazy Jack Ground Almonds
- Coriander for garnish
- 1. Lightly toast the Blanched Almonds in a dry pan
- 2. Heat the oil, add the onion & garlic and fry gently for 5 mins
- 3. Add Korma powder and salt; fry for a further 2 mins.
- 4. Add the cauliflower and stir to coat evenly
- 5. Add water, bring to the boil and simmer for 6-8 min.
- 6. Stir in the ground almonds, cook for 2 min to thicken
- 7. Stir in the blanched almonds, heat through and serve garnished with coriander on a bed of Crazy Jack Basmati Rice
MAGIC MUFFIN RECIPE
- Dry Ingredients:
- 150g plain flour
- ½ tablespoon baking powder
- ¼ teaspoon sea salt
- 40g castor sugar
- Wet Ingredients:
- 1 large egg
- 110ml milk
- 50g butter (melted & left to cool a little)
- ½ teaspoon vanilla extract
- 100g Crazy Jack Organic Wild Blueberries. (Makes 12 large or 6 MONSTER muffins!)
- 1. Sieve and mix all the dry ingredients in one bowl. Mix and beat all the wet ingredients in another bowl.
- 2. Then sieve the dry ingredients into the wet mix, folding gently to get an uneven sticky goo. Don’t panic.
- 3. Throw in the blueberries and lightly fold them in. The secret is not to stir too vigorously – it will look uneven, don’t worry about it.
- 4. Dollop a spoon of the mix into each cup of a well greased muffin tin. Bake for 20 to 30 minutes in a hot oven (gas mark 6, 400°F/200°C). Check to see when well risen and golden brown. Remove from the oven and cool a few minutes then turn out on a wire rack.
FIG & HONEY ICE CREAM
- 500g Crazy Jack Soft Dried Figs
- 200ml honey
- 275ml double cream
- 100ml milk
- Serves 6-8
- 1. Put the figs and honey in a food processor and blend until smooth. Add the cream and milk and process again until creamy
- 2. Either: pour into an ice cream machine and proceed according to maker’s instructions
- OR: Pour into a shallow container and freeze until starting to form crystals (around 2 hours). Break up the crystals with a fork and return to freezer. Repeat this process 2 or 3 times. Cover and freeze until required.
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