Basil Infused Olive Oil Recipes
Basil Infused Olive Oil
For vibrant, herby flavour without any time spent chopping basil leaves, bring out this brilliant infused oil. Drizzle it into salad dressings or over slices of sourdough before crisping up in a pan for sandwiches – or add to balsamic vinegar as a dip for crusty bread.
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Tear & share Hedgehog-style wild garlic bread
Vegan chick’n & plant-based bacon pie
Giant couscous & falafel salad with sweet tahini dressing
Sunken chocolate cake with passion fruit-rippled cream
Crispy ‘chorizo’, olive & courgette bucatini with lemon & feta
Celery, Puy lentil, date & toasted almond salad
Chicken fat breadcrumb & sriracha aïoli salad
Crispy tofu fried rice
Orange & herb butter spatchcock chicken, with cheat's sriracha aïoli
Banana pancakes with passion fruit cream
Sweet paprika & pul biber nuts
Creamy pea pasta with crispy garlic sausage
The best Scotch eggs
Aubergine & chicken parmigiana
Summer melon, grilled courgette & feta salad
Cheesy chive fish cakes
5 ingredients: Grilled peppers with halloumi, olives & houmous
Roasted courgette, aubergine, tomatoes & chickpeas with harissa glazed lamb
Braised mixed summer greens, fennel & beans with pasta
Jersey Royal, green bean, salad onion & anchovy salad with pesto dressing
Summer layered strawberry cheesecakes
Chorizo, tomato & chickpea broth
Poached eggs on toast with tomato & jalapeño salsa
Sirloin steak with balsamic tomato butter sauce & chips
Crispy zaatar squid with olive & sundried tomato mayo
Orange & almond seed cake with berries & Greek yogurt
The best éclairs
Easy strawberry & vanilla jam
Summer vegetable pearl barley ‘risotto’
Griddled mackerel with herby courgette, grain & toasted seed salad
Roasted pineapple & ginger cake
Korean-style mushroom & tofu kebabs
Teriyaki chicken drummers
Spanish-style garlic prawns
Spiced corn on the cob
Greek-style vegan pittas
Beef tagliata, flame-roasted tomato & mozzarella salad
Watermelon & mint ice lollies
Summery pea & basil soup
Strawberry & mascarpone tartlets
Roast cod with tomato dressing
Asparagus, broad bean & pea frittata with a seed and parmesan crust
Peach, mozzarella & rocket salad
Blackberry, goat’s cheese & prosciutto bruschetta
Olive pesto casarecce
Toasted hazelnut & mixed berry roll
Cannellini bean, smoked mackerel & beetroot salad with green caper dressing
Jerk chicken with zingy avocado
Hot dogs with beer-braised onions
Blueberry & lemon curd sundaes
Edamame & tofu noodle salad
Raspberry mint mojito crush
White chocolate & saffron mousse with roasted strawberries
Strawberry & cardamom traybake
