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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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Hazelnut rum espresso martini
Orangey millionaire’s shortbread
Croquettes with tomato frito sauce
Tapenade & sardine chicory cups
Cardamom vanilla daiquiri
Clover club cocktail
Fig, blue cheese & crispy prosciutto crostini
Parsnip, shallot & Marmite tatin
Caramelised butternut, spinach & cheese rotolo
Sage & lemon braised turkey
Parsnip miso soup with sticky parsnip peel
Parsnip gnocchi with sage & garlic mushrooms
Edd Kimber's chocolate orange trifle
Cranberry & amaretti semifreddo
Clementine granita
Cranberry & yogurt loaf cake
Sweet & sour red cabbage
Sticky sweet chilli, pepper & bourbon jam
Spiced turkey soup
Roast beef with blackberry & port sauce
Roasted orange, maple & fennel seed glazed parsnips & carrots
Roast potatoes with rosemary salt
Roast vegetable & Taleggio focaccia Pugliese
Pistachio tiramisu with boozy cherries
Mincemeat meringue tarts
Mulled wine syrup
Grilled chocolate, marzipan, orange & ricotta panettone sandwiches
Cider-steamed Dover sole & clams
Christmas cranberry & sage stuffing
Clementine & cardamom cranberry sauce
Chocolate Christmas cookies
Blanched sprouts with pecan & lemon brown butter
‘Bombay mix’ spiced nuts
The spiced spritz
The no-alcohol spritz
The fruity spritz
The zesty spritz
The ombre spritz
The classic spritz
No-bake chocolate Christmas cake
White forest blondies
Warm winter green salad with tahini dressing
Chocolate & orange marmalade Viennese biscuits
Christmas gravy
Lemon chicken & winter slaw
Lemon & berry streusel muffins
Roasted lemony carrot & spelt salad
Vegan nut Wellington
Houmous with smoked chilli butter, crispy mushrooms & caramelised onion
Roast hake with rice, greens & peanuts
Steak with chimichurri sauce, sweetcorn salsa & crispy potatoes
Warm butternut squash, kale, lentil & goat’s cheese salad
Kale, garlic & anchovy linguine with chilli crumbs
Winter el diablo