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In need of some inspiration for Mother’s Day?

Mum’s everywhere are probably looking forward to a bit of rest and a big treat on Sunday 14th and we have a few ideas up our sleeve to help make sure that happens…

Thanks to home foodie and blogger Beth Sachs of Jam and Clotted Cream, we have created two delicious recipe boxes for hard-working mums. Inside you’ll find all the main ingredients to create a delicious treat…

	Mother’s Day Brunch Box (even the kids can help with this one!) All the ingredients to make Spanish style scrambled eggs, sweet rhubarb muffins and home-made pear and apple smoothies. £42.95/box
	Mother’s Day 3 Course Recipe Box Treat your mum to a 3 course meal at home! For starters is a refreshing endive, pear and roquefort salad followed by succulent lemon roast chicken and sides. Dessert will be tangy rhubarb and ginger crumble (plus a bottle of prosecco!) £89.95/box

Recipe: Rhubarb Delight

Serves 4

16 Thin Stalks of Rhubarb
200g Caster Sugar
2 Tbsp Water
200g Mascarpone
180ml Double Cream
2 Tsp Finely Grated Orange Rind
2 Tsp Gelatine
60ml Freshly Squeezed Orange Juice
2 Blood Oranges (optional)

First wash the rhubarb, scrubbing away any dirt. Cut away the leaves and white part of the stalk, then slice into 3cm pieces.

Heat a medium pan and add the rhubarb with 100g of the caster sugar and 1 tablespoon of water. Stir until the sugar is dissolved, then bring to the boil, simmer and cover for 10 minutes until thickened. Transfer to a bowl and leave to cool, then refrigerate.

Now in a small heatproof jug, add 1 tablespoon of water and sprinkle gelatine over the top. Stand the jug in a pan of simmering water, stirring the liquid until the gelatine is dissolved. Remove from the heat and stir in the orange juice.

Beat the mascarpone with 100g caster sugar until smooth. Add the cream and orange rind and beat until. Then beat the warm gelatine mixture into the mixture until combined.

Now the rhubarb is cooled, dived the mixture into eight serving glasses. Divide the creamy mixture evenly over the rhubarb and refrigerate for 3 hours or until set.

Serve decorated with fresh orange segments.

Don’t be put off by this winter wonder, you’ll get all the help you need at Natoora…

Some people love chocolate. We love artichokes. They are one of the great things about winter and well worth trying this month. They come in all shapes, colours and sizes and are absolutely delicious.

Since you are unlikely to have seen these delights on the supermarket shelves, they might appear a bit daunting (especially the spiky variety!), so this week we thought we’d take the time to explain a bit more about these winter wonders…

The Good and The Bad: To check if the artichoke is good, it needs to be firm and not speckled, and the leaves well attached to the heart. The stalk also has to be firm.

The Heart of the Matter: There’s alot of peeling away to get to the tender heart, but it’s definitely worth the effort! See our recipe below for a step by step guide.

Bearded Beauties: Sometimes they have a “beard” inside the heart that needs to be removed before cooking with the help of a sharp knife.

Tender Hearts: The first 4 cm of the stalk is absolutely delicious so do not throw away, but make sure to remove the outer strings by scraping with a knife, or by peeling the outer part.

Storage: They will keep in a plastic bag in the fridge for 5-6 days. You can take out the outer leaves and cut the top, wash thoroughly, blanch in water with some lemon and freeze. Or see our artichoke preserving masterclass to make your own deli delights.

Recipe: Stewed Mammole Artichokes

Serves 4

8 Mammole Artichokes
1 Clove of Garlic
1 Lemon
2 Tbsp Chopped Mint
Extra Virgin Olive Oil
50g Breadcrumbs
2 Tbsp Chopped Parsley

This is how they do it Rome!

First you’ll need to prepare the artichokes.
1. Remove the tough outer leaves.
2. With a very sharp knige, cut the top so that you are left with the tender part only.
3. Cut the stalk leaving only 4cm.
4. Put the artichoke upside down and press it down with your hand so that the leaves will separate (you will need to stuff them later, this way you can access the center of the artichoke).
5. Put them in a bowl with cold water and the juice of a lemon (to prevent discolouration).

Now finely chop the garlic and mix with the chopped mint, parsley, breadcrumbs and a little olive oil. Drain the artichokes of excess water. Using a teaspoon, stuff the mix into the artichokes.

Heat some oil in a pan. Then put the artichokes in the pan, head side down. Lightly fry for a few minutes, and drizzle with olive oil. Add enough water to cover the first half of the artichoke, then add salt and cover.

After half an hour, check with a fork. If it’s tender, it’s ready! Serve immediately and drizzle with the juice from the pan. This is a fantastic accompaniment to meat, cheese or eggs.

It’s pancake day today and we can’t wait to get flipping!
We always look forward to pancake day at Natoora. It comes at a time of year when citrus is at its best so what better way to flavour these doughy delights than with fresh oranges and lemons.

Shrove Tuesday arose through the need to use up food that were forbidden during Lent. So what will we be stuffing in ours this Tuesday…?

Large Sicilian Oranges: Make your own crepe suzette with these sweet, juicy oranges, sugar, butter and of course, some Cointreau.
Rhubarb: Our fantastic forced rhubarb from Yorkshire will be fantastic stewed with sugar and generously dolloped inside a fresh pancake.
Amalfi Lemons: The real classic, just squeeze over and add sugar or even better, try with Ricotta in our recipe below.
Hazelnut and Chocolate Spread: Rich, chocolatey spread, even better when a little melted.
Blueberries: Leave for an hour with brown sugar and creme di cassis and you’ve got heaven in a bowl.
Pears: Roast and serve with vanilla cream or ice cream.

It might not go in a pancake, but also well worth a try this week is the amazing wild pink radicchio. It is only around for a couple of weeks so make sure you don’t miss out. So beauitful it is just as at home on display as it is for eating!

Lemon and Ricotta Pancakes

Serves 4

1 Lemon
200gr Plain Flour
1 tsp Baking Powder
1 Egg, Beaten
200ml Semi-Skimmed milk
200g Ricotta
1 knob Butter
Icing Sugar (to dust)
250g Mixed Berries

Mix the flour, baking powder and a pinch of salt. Make a well in the middle, then pour in the egg and a bit of milk. With a wooden spoon, gradually draw the flour into the liquid until you have a smooth batter. Mix in the rest of the milk and the juice of half the lemon. Beat in the ricotta.

In a large, non-stick frying pan, add the butter. Heat and swirl the butter aroud to cover the bottom. If there is any extra, tip out the excess and reserve. Here we are making 3 or 4 pancakes at once, so spoon in tablespoons of batter, spaced well apart.

Cook on a medium heat for a couple of minutes until bubbles appear on the surface. Flip over with a fish slice and cook for a couple more minutes until golden. Set aside and repeat until all the mixture is used up.

To serve, top with berries, grated lemon zest and a sprinkling of icing sugar.

A wide variety of flavours can be unlocked with our range of peppercorns..

Ah what would any chef do wthout a good selection of spices? We know very well that anyone remotely interested in learning how to cook needs at least two things: a good cook book to start with and a cupboard full of spices to boost the flavours (or hide the occasional mistakes).

That’s why at Natoora we have decided to widen our already rich selection of spices and cooking ingredients! Pepper is the most popular and most widespread spice in the world, so let’s concentrate on it and some of the new varieties from Steenberg’s Organics:

Organic Green Peppercorns: Fresh, light and fruity, these are whole peppercorns which have not ripened fully. Ideal with red meat and salmon.
Organic Black Peppercorns: Strong and pungent, these are some of the finest you will find on the market.
Organic Pink Peppercorns: Sweet, delicate and pungent at the same time, they beautifully pair with fish but are really a berry!

Happy Eating!

Katherine

The world’s most expensive ham has just gone on sale, but is it worth the huge price tag?…

The now infamous ham has gone on sale for £1800 for a whole leg. Some think it is worth every penny, others say it is only the most expensive because the price has been inflated to make it so.

Whatever your opinon, lovers of fine hams and cured meats will no doubt appreciate our extensive range of freshly sliced charcuterie. Our years of experience in sourcing the best quality charcuterie means that we have an enviable selection.

We recommend the new Gerbolo Gran Riserva, intensely flavoured and ridiculously moreish, or the sweet and delicate Prosciutto San Daniele. For a treat from the Basque county, try the air salted Jambon de Bayonne. It is geographically protected for its superb quality and taste. We also have arguably the very best Prosciutto di Parma in Italy, produced by the family company of Pio Tosini. It has been served at the River Café for over 4 years and we can see why! It is first choice ham, carefully selected and cured to ensure a fantastic sweet taste – you will savour every slice…

Happy Eating!

Katherine

Stay out of the cold and close to your oven – now is the perfect time to stay in and cook up a storm!

It’s been one of the coldest weeks of recent times and we’re keeping warm by doing a good bit of cooking. Now is the perfect time to experiment with homemade soups, fuelling risottos and piping hot stews, so throw off your boots, give up your hat and scarf and defrost in front of a hot stove with our top 5 dishes to beat the BIG FREEZE…

1. Homemade Spiced Pumpkin Soup: Heat up in more ways than one with Jam and Clotted Cream’s delicious pumpkin soup. Spiced with mustard seeds, garam masala, turmeric and chilli powder it has some amazing flavours and will warm you up through and through!

2. Make your own Gnocchi: If you don’t fancy braving the fiercely cold winds and ice outside, spend the evening at home making your own gnocchi. With our step by step guide you’ll create some truly tasty nuggets, ready to take on your favourite flavours. Give it a go…

3. Veal Stew: Warm yet? If not, this nourishing stew will do the job! With the intense flavours of mushrooms and veal it is well worth a try…

4. Sticky Date Bars: Another of Jam and Clotted Cream’s delicious recipes, ready to give you a much needed energy boost! Munch on these as a snack, or serve warm with cream. Yum!

5. Mull it Over: Christmas might be over but there is definitely room for some hot (and of course alcoholic) drinks this Winter! Try our recipe for mulled wine – the perfect drink for these cold winter nights.

We know you might be feeling a bit stuffed after all that delicious Christmas food, so how about a few healthy treats to kick start the New Year…

1. Clementines aren’t just for Christmas! Full of vitamin C they will perk you up with a much needed zing.
2. Lettuce doesn’t have to be boring (we promise!). Try mixing frisee with some soft blue cheese, walnuts and some warm roasted pears for a tasty salad. See our recipe below!
3. Top up on essential oils from some incredibly fresh fish. Try salmon, mackerel or tuna – even better when marinaded with lemon, chilli, honey and ginger!

Of course, we can’t always be good so don’t forget to have the occasional treat…oozing chocolate fondant cakes, outstanding Rococo chocolate bars, buttery organic biscuits…need we go on?

Happy Eating!

Katherine

Forget chestnuts roasting on an open fire, avoid Christmas cliches in the kitchen this year with Natoora’s alternative Christmas food guide.

1. Make your presents stand out. Forget Terry’s Chocolate Orange and think Terry’s homemade sticky date bars . Or if you want to give them something really tasty, have a look at our gift hampers

2. Obviously our Appledore turkeys are first class birds, but if you fancy a change for Christmas dinner try Bollito Misto - our Christmas meal box comes with all the ingredients plus a recipe from top chef Theo Randall! Hurry though, you need to order this box today for Christmas delivery!

3. Forget 2 turtle doves, try an eclectic selection of chocolates in a beautiful dove box from Rococo.

4. Don’t waste your time trying get that patridge down from the pear tree, buy one online! Fresh from Moen and Sons they’ll make a real Christmas treat…

5. Chestnuts are pretty good just roasted and with a good bit of salt, but you could also add some cooked chestnuts to your sprouts on Christmas day to revive two festive classics.

6. You can even jazz up your stocking filler clementines with one of the recipes below!

Happy Eating!

Katherine

Two ways with Clementines

Get these out of your stocking and into the pan!

Clementine Sauce
8 Clementines
150g Caster Sugar
125ml Cold Water
Orange Liquer

Peel and segment the clementines. Bring the sugar and water to the boil in a pan, making sure to stir regularly. Let them boil for about 5 minutes until the liquid has reduced by a third. Now add the clementines and orange liquer and stir well. Remove from the pan and leave to cool. Once cooled, blend to a purée. Pass through a fine sieve, reserving the liquid as the sauce. You can then use this sauce on the dessert of your choice! We like it with Panacotta.

Roasted Clementines with Vanilla
4 Clementines
200g Caster Sugar
1 Vanilla Pod
1 Lemon

Peel and quarter the clementine. Heat the sugar in a large frying pan over a high heat, then split the vanilla pod and add it to the sugar. Add the clementine wedges and cook so that they caramelise for five minutes until golden brown. Wedge the lemon and serve with the roasted clementines.

Christmas is fast approaching and this year it promises to be a tasty one with our Christmas Meal Boxes, including recipes from top chefs…

This year, we’ve created some truly delicious meal boxes using the best fresh produce and gourmet groceries. Each box contains carefully selected main ingredients for your festive meal, including a main course, dessert and wine. Our selection includes recipes contributed exclusively to Natoora buy top chefs and suppliers who work with us.

What’s more, when you order one of these fine festive meal boxes, you will automatically receive 10% off the whole of your order*! Complete your Christmas with a host of wonderful seasonal products available from our Christmas shop.

Happy Eating!

Katherine
*Terms and Conditions: Discount only valid when you order a Christmas meal box. Does not include gift hampers. Not valid in conjunction with any other offer except price discounts. No cash alternative. We reserve the right to refuse or restrict orders.

Discover delicious meal boxes from £90…

Bollito Misto with Capon: Recipe provided by Theo Randall (Theo Randall at the Intercontinental, winner of Italian Restaurant of the year 2008). £151, Serves 6-7
Includes capon and ingredients for Bollito Misto, seasonal vegetables, wine, prosecco and Panettone Le Cose Buone.

Tell me more…

Oie excellence de la St Martin with roasted salsify and mash potatoes: Recipe provided by Michelin-starred chef Antonin Bonnet from The Greenhouse £168, Serves 8-9
Includes goose and accompanying ingredients, champagne, wine and chocolate fondants.

Tell me more…

Appledore Bronze Turkey recipe with all the Trimmings: Recipe provided by Moen and Sons butchers £188, Serves 12-14

Includes turkey, chipolatas, seasonal vegetables, wine, champagne and Violet Cakes’ Christmas pudding.

Tell me more…

Christmas Fruit and Vegetable Box £29.95, Serves 4-6
Packed with some of our Christmas favourites like juicy clementines and red currants, to sweet parsnips and of course brussel sprouts! Also included are some mixed herbs, chestnuts, grapes, leeks and much more…

Tell me more…

Don’t forget to check out our full range of gourmet Christmas delights in our Christmas Shop!

Get your wish list ready, and your stirring arm flexed, it’s time to make some puddings…
This Sunday it’s time to take part in one of the weirdest (and tastiest) great British traditions. In only 5 days it’s the day when the whole country gets together to make (and of course stir) their Christmas puddings. This gives the flavours a month to mature before its big day when we set it on fire and devour it slice by brandy soaked slice.

While you are mixing together the spices, plump fruits, suet and of course, alcohol, it is also tradition to make a wish. And this year, all our wishes have come true, because we have none other than Violet Cakes Christmas Puds to enjoy! See our full selection of cakes and panettone here and see what will tickle your fancy.

Happy Stirring!

Katherine