- Preheat the oven to 180°C/350°F/Gas Mark 4.
- To make pastry, sift the flour, add the caster sugar and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
- Add enough beaten egg to bind the pastry. The pastry can also be made using a food processor.
- Cut a circle of parchment to fit a large pastry dish, sprinkle with flour, roll out the pastry on the floured parchment and then slide it into the dish and bake blind for about 15 minutes.
- Meanwhile boil the ingredients for compote for 3 – 4 minutes.
- When pastry is baked, fill with the apple and cranberry compote.
- To make the crumble topping, combine the flour, sugar, butter and oats in a food processor until it resembles coarse breadcrumbs. (Add the oats last if you would like them to stay coarse and be visible in the crumble).
- Sprinkle the crumble over the fruit and bake in the oven for about 40 minutes.
- Serve with ice cream or whipped cream.
- 75g/3oz Odlums Cream Plain Flour
- 25g/1oz Odlums Cornflour
- 50g/2oz Shamrock Ground Almonds
- 125g/4oz Butter (softened)
- 50g/2oz Shamrock Golden Caster Sugar
- Preheat oven to 160°C/325°F/gas mark 3. Beat butter and sugar together until smooth. A wooden spoon or electric mixer may be used!
- Add the flour, cornflour and ground almonds. Mix gently until a dough is formed.
- Use your finger tips to form dough into a ball and lightly knead, if necessary.
- Press dough into a greased 8”/20cm round. A sandwich tin may be used.
- Prick around top of dough with a fork.
- Bake for 20 minutes or until very pale in colour.
- Allow to set in tin for 5 minutes, then transfer to a wire rack to cool. Slice or cut into shapes.
- As soon as shortbread is cold, store in an airtight tin.
For biscuits, roll out mixture on a floured surface and cut out shapes or rounds using biscuit cutters.
For fingers, press dough into a 7”/18cm square tin and cut into fingers after baking.
- Enjoy with fresh cream and strawberries
- Serve with a scoop of ice cream
- Perfect accompaniment to a cup of tea or coffee!
Our Odlums Self Raising Flour is a plain flour with added raising agents. Great for baking, it is ideal for cupcakes. Also perfect for sponges, scones and tea breads.
OUR INGREDIENTS: Wheat Flour. Raising Agents (Sodium Bicarbonate, Acid Calcium Phosphate, Sodium Acid Pyrophosphate).
For allergens, including Cereals containing Gluten, see ingredients in bold. Packed on a line that also handles Soya, Egg and Milk.
Source of fibre. Suitable for vegetarians and vegans.
- 300ml Millac Gold Double or cooking cream
- 300g Skinned smoked mackerel fillets
- Juice from 2 medium lemons
- 75g Lakeland Dairies Unsalted butter
- 2 tspn Horseradish sauce
- 2 tspn Dijon mustard
- 1 level tspn Ground black pepper
- 1 cucumber
Put the cucumber aside.
Place all the ingredients into a blender and blend until you achieve a smooth past, scrapping down as necessary.
Cut the cucumber into 0.5cm slices and arrange on a plate, pipe the mousse onto the cucumber slices or quenelle using two dessert spoons.
Pastry 175g/6oz Odlums Cream Plain Flour Pinch of Salt 75g/3oz Butter/Margarine Cold Water Topping 75g/3oz Odlums Cream Plain Flour 125g/4oz Butter/Margarine 125g/4oz Caster Sugar 100g packet Shamrock Ground Almonds 2 Eggs 2 teaspoons Goodall’s Almond Extract/Essence 2 tablespoons Fruitfield Raspberry Jam Shamrock Flaked Almonds to decorate
- Preheat oven to 190°C/375°F/Gas 5. Lightly grease an 11 x 7”/ 28x 18cm Swiss Roll tin.
- Sieve the flour and salt into a bowl. Rub in the margarine and add sufficient water to make a soft dough.
- Turn onto a lightly floured board, roll out and line the Swiss Roll tin. Cover and leave in the fridge while making the topping.
To make topping
- Melt the margarine in a pan over a low heat.
- Remove from the heat and add the sugar, ground almonds and strong flour.
- Mix well, then beat in the eggs and almond essence. Leave to cool a little.
- Remove pastry from the fridge; spread the jam over the top of the pastry base.
- Pour the topping over the jam.
- Decorate with flaked almonds and bake for 35-40 mins. until pale golden in colour.
- When cool, cut into slices.
Cooking time: 5 minutes
- 2 eggs
- Salt and freshly ground black pepper
- A little olive oil
- 3 handfuls (approx. 50g) baby spinach leaves
- 1 tablesp. mature cheddar cheese
- Crushed chilli flakes
- Wholemeal toast
Break the eggs into a small bowl, season with salt and black pepper and whisk to combine. Heat the oil in a non-stick frying pan. Add the spinach and stir until it wilts. This will take about 2 minutes.
Add the eggs to the pan and stir to combine with the spinach and to allow the eggs to reach the bottom of the pan. Allow to cook for a minute or two, stirring occasionally. When they are just about set remove the pan from the heat. Stir through the cheese and sprinkle over some chilli flakes.
Serve with wholemeal toast.
Nutritional Analysis per Serving