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Level 4 Caramelized Nectarine & Thyme Puree by Amanda Orchard

Summer stone fruit is just so glorious, this beautiful nectarine puree is sweet, buttery and tangy with subtle herbal notes. Can be served with yoghurts, custards, porridge, modified cereals, ice-cream, or on its own…. it even pairs well with chicken or pork! The nectarines in this recipe are interchangeable with other stone fruits, why not […]

Pavlova with Dried Apricots in Verjuice Syrup

The dried apricots in verjuice are available for purchase at Maggie’s Farm Shop The pavlova recipe base can used with your favourite toppings – perhaps delicious fresh berries?

Savoury Baked Custard With Bacon Parmesan & Fresh Herbs (by Amanda Orchard)

This silky baked custard suitable for texture levels 4 through 7 and requires no blending! Its silky and smooth, full of rich umami flavour and rounded out with the aroma of fresh herbs. Recipe provided by Amanda Orchard, https://texturedfoods.com/  

Broccoli Romanesco

Watch Maggie make this simple yet tasty dish by clicking here

Lemon Posset

Originally a posset was a drink made from hot milk and honey, spiced and laced with ale or wine. It was popular in the Middle Ages as a remedy for colds and minor ailments and as a sleep-aid. Later, it became a thickened cream dessert, usually flavored with honey and lemon.