Cherie's Recipes

"Griddled Courgette, Sticky Red Onions, Red Peppers & Roast Tomatoes on Cannellini Bean Puree"

Serves 8

2 medium courgettes, sliced into 2cm ( ¾ “)  chunks, tossed in olive oil

2 red onions, cut into 6 wedges each, tossed in olive oil

2 red peppers, halved, deseeded and cut into 4cm (1 ½ “) chunks

225g/8oz cherry or baby plum tomatoes, halved

Few sprigs of thyme

2 tins of cannellini beans, drained

Finely grated zest of 2 lemons

Juice of 1 lemon


A good glug of extra virgin olive oil

Handful of flat leaf parsley, mint & basil. Roughly chop some and keep the rest as leaves.

  1. Heat oven to 180c/160fan/GM5/Aga baking oven.
  2. Line a baking sheet with baking parchment. Place the cherry tomatoes on the lined baking sheet, cut side uppermost. Drizzle with oil, season and scatter over the thyme leaves.  Roast in the oven for 30mins. Remove and set aside to cool.
  3. Heat a griddle pan and chargrill the courgette slices on both sides. Set aside.
  4. Whilst the pan is still hot, place the onion wedges into it and chargrill on both sides until the onion is charred and softened. Set aside, then place the peppers into the pan.  Griddle on each side until charred and softened.  Set aside.
  5. Drain the cannellini beans and pour into a food processor. Add the lemon zest, lemon juice and seasoning.  Whizz until smooth.  Add a good glug of extra virgin olive oil and whizz again.  Add some cold water to make a creamy consistency.  Taste for seasoning.
  6. Spread the cannellini bean puree over a serving platter. Toss the courgettes, onions and peppers in a bowl with some extra virgin olive oil and seasoning.  Place on top of the puree, scatter over the tomatoes and lots of herb leaves. Finish with a drizzle of extra virgin olive oil and serve.                                                          _________________________________________________________
“Rhubarb, Raspberry and Orange Cordiale”
1.5kg/3lb 3oz rhubarb, cut into 1”/2 ½”cm pieces
500g/1lb 2oz raspberries
285g/10oz granulated sugar
Zest & juice of 2 oranges
170m/6 fl oz cold water

1. Have 1 large or 2 small bottles sterilised, ready for the cordial to be bottled.
2. Put the rhubarb, raspberries, sugar and orange zest into a large pan with 170m/6 fl oz cold water.
3. Bring to the boil, then simmer gently for 10 minutes or until the fruit is very soft. Mash until smooth with a potato masher then remove from the heat.
4. Pour the mixture through a jelly bag or muslin lined sieve and leave overnight.
5. When all of the liquid has strained though, use a funnel to fill the sterilised bottles.
6. Label and keep in the fridge for up to a month or freeze in plastic bottles.
7. Either make a long drink by diluting with sparkling water or for a cocktail, pour a little into a glass and top up with Champagne.

"Malteser Crunch Bars"

Makes 24

200g/7oz milk chocolate

200g/7oz butter      

3TBS/170g Golden Syrup

500g/1lb 1oz Digestive biscuits, crushed

200g/7oz Maltesers, frozen


200g/7oz milk chocolate, melted with 2tsp oil

55g/2oz white chocolate, melted 

  1. Line a 28cm x 18cm baking tin with parchment paper.
  2. Melt chocolate, butter and syrup together.
  3. Allow to cool slightly and then add crushed biscuits & Maltesers.
  4. Firmly press into a lined tin and place in the fridge.
  5. When completely firm, pour the melted milk chocolate over the base and then drizzle with the white chocolate. Place back in the fridge and when firm, cut into slices.

Think Ahead & Helpful Hints

  • This freezes quite well, the Maltesers go slightly “squishy” but still taste delicious.
  • You can use a mixture of milk and plain chocolate if you like but using all dark makes the traybake a bit too rich.