All Year Round recipes

Spiced Biscuits


  • 2 cups plain flour
  • 1/2 cup golden caster sugar
  • 2 Tablespoon oatbran
  • 1 teaspoon baking soda
  • 70 gm butter
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon Chinese five spice
  • 1 egg
  • 2 Tablespoons milk
  • 3 Tablespoons raisins
  • 2 Tablespoons crushed walnuts


Mix the dry ingredients together, rub the butter into the mixture until it resembles breadcrumbs, add the walnuts and raisins, bind the mixture together with the egg and milk to make a firm but pliable biscuit dough, roll into a small loaf, rest in the fridge for ten minutes.

Slice 1cm thick biscuits from the loaf and press onto a greased and floured baking tray.

Bake 12-15 minutes in a pre-heated oven 180 degrees.


Chicken and Chorizo Barley Risotto

Serves: 5


  • 200g barley (7oz)
  • 5 chicken thighs or leftover chicken
  • 5 hot chorizo sausages (250g)
  • vegetable bouillon powder or chicken stock (4fl oz)
  • 3 leeks
  • 2-3 cloves of garlic chopped
  • chopped fresh herbs of your choice


  1.  Precook the barley in boiling water for 30 minutes or so.
  2.  Skin the sausages and slice 4 into rounds and 1 into dice.
  3.  Saute the rounds of sausages to release the oil. (Keep the diced one back to garnish.)
  4.  Add the leeks in with the sausage to soften.
  5.  Drain the barley and add to the pan along with the stock.
  6.  Cook on a low heat for 30-40 minutes until the barley is soft. Stir frequently.
  7.  Chop the chicken into bitesize pieces and add along with some of fresh chopped herbs when the risotto is nearly ready.
  8.  In a separate pan toast the garlic in a little olive oil and add the diced sausage to crisp up.

 Serve the risotto sprinkled with the toasted garlic and diced chorizo and the last of the chopped herbs.


Green Vegetable Curry

Green Vegetable Curry

This Thai influenced curry is fragrant rather than spicey hot, and provides a warming alternative to the usual cold weather foods.


For the curry paste

  • 4 lemon grass stalks, inside leaves only, chopped
  • 6 medium hot small chillies, seeded and chopped (change quantities to taste)
  • 3 cloves garlic
  • Thumb size piece of fresh ginger, chopped
  • 2 shallots or 1 onion, chopped
  • Coriander, 1 bunch
  • Lime zest, 1 teaspoon
  • Juice of 1 lime
  • Thai fish sauce (nam pla)
  • Black pepper

For the curry

  • 1 small pumpkin or squash, chopped into 1.5 cm chunks 4 aubergines, chopped into 1.5 cm chunks
  • 8 Shiitake mushrooms, or 200 grams button mushrooms, chopped into 1.5 cm chunk if necessary
  • 400 ml can of coconut mil
  • 400 ml stock (vegetable if only using vegetables)
  • Fresh green peppercorns
  • Coriander, a bunch
  • Thai basil leaves, roughly torn (you can use ordinary basil in place of the Thai)






For the curry paste whizz all the ingredients in a food processor until you have a paste.

The paste needn't be too smooth so you have some texture left. Also, you will not need all of it and the rest can be stored in the fridge for about 1 week.


Fry the squash and aubergine in vegetable oil until slightly browned, then add mushrooms and brown them.

At this stage you can replace the vegetables with meat or add meat to the curry


Add about 4 tablespoons of the curry paste, and fry for a couple of minutes, stirring so it doesn't burn



Add the coconut milk, stock and a few green peppercorns, and simmer until the vegetables are tender.

If you want to use fish add it  here, cut into 1.5 cm chunks


Taste and add more curry paste if wanted; if you do cook for another few minutes.



You can use meat or fish in place of or in addition to the vegetables, and vary the vegetables according to what is in season.



The Devon Chef  

Quick Lemon Fool

Devonshire cream and yogurt make a delicious lemon fool. For 4 portions you will require:

 The finely grated zest, and juice of 1 unwaxed lemon

1 tablespoon Devon honey

8 oz (250 g) natural yogurt

125 ml double cream, lightly whipped

Stir the lemon juice, zest and honey together, and blend with the yogurt. Gently fold in the whipped cream, pour into serving dishes and chill before serving. Garnish with a fresh mint leaf.

Paul Cleave