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 | Traditional Cornish Pasties Serves 3 - 4 Firstly, pre-heat the oven to 200°C before starting the filling. Dice all the vegetables and prepare the meat. In two separate pans full of salted water boil the carrots/swede and potato (separately) until soft and tender. In a separate, heavy bottomed frying pan start sweating the ...Read recipe >> |
 | Pumpkin Salad with Grapes & Soft Cheese Serves 4 Preheat the oven to 220°C. Line a baking tray with baking paper. Put 2 tbsp olive oil into a large bowl with the cumin, coriander, salt pepper and whisk to combine. Add the pumpkin wedges and toss to coat. Transfer to the baking tray in a single layer. Bake for 30 minutes ...Read recipe >> |
 | Divertimenti's Spring Greens Tabbouleh Serves 4 Be sure after blanching the peas, asparagus, broad beans and sugar snap peas you refresh in icy water to keep the vibrant green and prevent overcooking. To prepare the bulgur: Place the cracked wheat in a large bowl and drizzle with olive oil, salt and pepper. Bring 250ml of vegetable ...Read recipe >> |
 | Divertimenti's Roast Sweet Potato, Cherry Tomato & Asparagus Salad A deliciously beautiful salad that is lovely served at room temperature or even cold and really stands out on a luncheon spread. Place the sweet potatoes on a baking tray lined with baking parchment. Drizzle with olive oil, sea salt and freshly ground black pepper. Do the same with the ...Read recipe >> |
 | Divertimenti's Roasted Vegetable Salad with Parsley and Almond Pesto Serves 4-6 To prepare vegetables: Preheat oven to 200 C. Line 3 baking trays with baking parchment and set aside. Cut the courgettes into chunks on the diagonal and place on a tray. Do the same with the aubergine and place on a 2nd tray. The peppers will go on the 3rd ...Read recipe >> |
 | Couscous, Broad Beans, Pea, Feta & Mint Salad Serves 4-6 Prepare couscous by placing in a large mixing bowl and adding the boiling stock. Immediately cover with cling film and allow to steep for 15 minutes. When the couscous is cooked drizzle with olive oil, salt and pepper and fluff with a fork. Add the peas, broad beans, tomatoes, mint...Read recipe >> |
 | Chickpea, Pepper & Chorizo Salad Serves 4-6 Preheat the oven to 200 C. Place drained chickpeas in a large mixing bowl. Place the peppers onto a baking tray lined with baking parchment. Drizzle with olive oil, salt and pepper and place into the oven. Roast until the skins...Read recipe >> |
 | Divertimenti's Chickpea, Cucumber & Chili Salad with Yoghurt Dressing Serves 4-6 In a large mixing bowl add the chickpeas, cucumber, herbs, chilli and spring onion. Combine the yoghurt, lemon zest and juice, Tabasco, a drizzle of olive oil, salt and pepper in a bowl to make the dressing. Add the dressing to the chickpeas. Mix to combine and adjust seasoning as....Read recipe >> |
 | Divertimenti's Butternut Squash, Feta & Barley Salad with Red Wine Vinaigrette Serves 4-6 Preheat the oven to 200 C. Place the butternut squash on a paper lined tray and drizzle with olive oil, salt and pepper. Once soft allow to cool. Mix all of the dressing ingredients together and mix to combine.Place the barley in a large mixing bowl. Add the green beans...Read recipe >> |
 | Divertimenti's Mixed Leaves Salad with Fennel & Orange Serves 4-6 To assemble the salad: Combine the leaves together. Top with the fennel, black olives, and orange segments. Finish with crumbled goats cheese, olive oil, sea salt and freshly ground black pepper...Read recipe >> |
 | Diveritmenti's Rocket & Slow Roasted Tomato Salad Serves 4-6 To slow roast the tomatoes, place them on a tray lined with baking parchment. Drizzle with olive oil, salt, pepper and a pinch of sugar. Place in oven and roast slowly for about 1 ½ hour. To assemble the salad: layer the rocket with the tomatoes, feta, olives, pinenuts. Finish ...Read recipe >> |
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