• Moroccan Lentil Soup with Feta and Herbs
    A recipe by Charlotte Pike Serves 6 Ingredients 3 tbsp olive oil 1 red onion, finely chopped 3 garlic cloves, finely chopped 1 tbsp ground cumin ½ tbsp ground coriander 1 tbsp ras al hanout 275g red lentils 400g can chopped tomatoes 1.2 litres chicken or vegetable stock Optional extras To serve, crumbled feta and
  • Aubergines, Butter Beans and Tomatoes with Halloumi and Fresh Herbs
    A recipe by Charlotte Pike Inspired by the flavours of Greece, this is a lovely summery meal to enjoy for a light lunch or supper with some pitta or flatbread, and is a fantastic accompaniment to a slow roast shoulder of lamb or butterflied leg cooked on the barbeque. The trick for the best result
  • Wheaten Bread
    A recipe by Charlotte Pike Ingredients 500ml whole milk 2 tbsp fresh lemon juice 250g plain flour 250g Wholemeal plain flour 1 tsp sea salt 2 tsp bicarbonate of soda 150g porridge oats 30g honey 30g treacle      Method Preheat the oven to 200C/180C Fan/Gas Mark 5. Grease a 900g loaf tin with flavourless oil and
  • Flatbreads
    A recipe by Charlotte Pike Makes 8 Ingredients 500g plain or spelt flour 1 large pinch sea salt 240-250ml water 4 tbsp olive oil Method Place the flour and salt in a bowl and stir to distribute the salt. Add the water and oil and stir to combine. Fold and knead the dough until all
  • Greek Moussaka
    A recipe by Charlotte Pike Potatoes are a much-loved addition to moussaka. I often leave them out to make it a little lighter, so the choice is yours.  Serves 8 Ingredients 2 large aubergines, cut into 1cm thick rounds Extra virgin olive oil 1 large onion, finely chopped 2-4 cloves garlic, peeled and finely chopped
  • Chocolate Chip Cookies
    A recipe by Charlotte Pike Makes about 30 Ingredients 225g butter 200g light brown soft sugar 150g caster sugar 2 large eggs 1 teaspoon pure vanilla extract 350g plain white flour 1 teaspoon baking powder 1 teaspoon bicarbonate of soda Generous pinch of sea salt 150g chocolate chips 100g chopped nuts, such as hazelnuts or
  • Apple Crumble
    A recipe by Charlotte Pike Serves 6 Ingredients For the filling 900g apples, peeled, cored and chopped into 2cm cubes 50g light brown soft sugar For the topping 100g plain flour 50g chilled butter 50g light brown soft sugar 50g rolled oats (optional) Method Preheat the oven to 180C/ Gas Mark 4. Place the apples
  • Courgette Fritters with Feta, Mint and Parsley
    A recipe by Charlotte Pike These delicious fritters are wonderfully simple to make, and are a great use or larger courgettes, which, in my view, do not look as appealing or have the delicate flavour of the first, young courgettes of the season. Chickpea or gram flour has a lovely flavour, but use plain white
  • Homemade Tomato Sauce
    A recipe by Charlotte Pike Makes around 1 litre Ingredients 5 tbsp olive oil or 100g butter 2 brown onions, thinly sliced Sea salt, black pepper and sugar, to taste 4 x 400g tins tomatoes, or 1600g fresh tomatoes Method Warm the oil or butter in a large saucepan. Add the onion and slowly cook
  • Boulangère Potatoes
    A recipe by Charlotte Pike Serves 6-8 Ingredients 1kg large floury potatoes, peeled 500ml chicken stock Salt and pepper A little butter, for greasing the dish Method Preheat the oven to 200°C/ Gas Mark 6. Take a large ovenproof dish – I use a shallow rectangular ceramic dish, measuring 30x20cm – and butter the inside.
  • White Yeast Bread
    White Yeast Bread A recipe by Charlotte Pike Makes 1 large loaf Ingredients 400g strong white bread flour plus a couple of handfuls extra for sprinkling 1 tsp salt 1 tsp fast action dried yeast 1 tsp caster sugar 300ml warm water 1 tbsp sunflower oil Sunflower or poppy seeds to decorate (optional) Method Place