Lemon, pistachio,courgette loaf cake


Lemon, pistachio and courgette loaf cake.

If you’re going to be growing your own vegetables this summer then this pretty summer cake has to be the most delicious way to deal with a glut of courgettes. The chopped pistachios add a satisfying crunch to this moist lemony courgette loaf cake.  Big on flavour but light on texture, this easy bake is just as good packed into a tin for a picnic or served with Greek yogurt for dessert.


300g grated courgettes

120g butter

280g self-raising flour

1/2 tsp baking powder

180g caster sugar

zest of 2 lemons

handful of pistachios, plus extra for decoration

1/2 tsp vanilla extract

3 medium eggs


juice of 2 lemons

60g icing sugar


The perfect summer loaf cake

Preparation Method:

  1. Preheat oven to 180C/fan 160C/gas4.  Line a 1.2 litre loaf tin with baking parchment and spray or brush with a little oil.
  2. Cream the butter and sugar together in a mixing bowl.  Add the courgettes with the lemon zest and the pistachio’s, vanilla and eggs and mix this together until combined.  Add the flour and baking powder and fold carefully.
  3. Tip the mixture into the load tin and bake for 1 hour or until a skewer inserted into the cake comes out clean.
  4. Once the cake is baked remove from the oven and set aside while you make the drizzle.  Mix the lemon and icing sugar in a saucepan over a low heat until the sugar has dissolved.  Using a fork gently prick the top of the loaf and then pour the drizzle all over the cake so that some soaks into the loaf and the rest forms a light glaze on top.  Remove the loaf from the tin, sprinkle the left over pistachios on top and serve.


Harissa Sea Bream with roasted vegetables and couscous.


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Harissa sea bream with roasted vegetables and cous cous

The lightly spiced sea bream is the perfect match for the mediterranean flavoured vegetables.  A simple but impressive recipe bursting with delicious Moroccan spice.  The harissa adds a wonderful smoky spice to the delicate flavour of sea bream while the cous cous adds a healthy crunch.  An easy to prepare, healthy meal that will remind you summer is only a few months away.

Serves 2

Time 30 mins


Delicious moroccan spice


2 fillets sea bream

1 courgette cut into strips

2 red peppers, deseeded and cut into thick slices

2 red onions, cut into wedges

2 tbsp olive oil

1 tbsp Harissa paste

Enough prepared cous cous for two people

Freshly ground pepper to season


Healthy and easy to prepare

Preparation Method:

1) Preheat oven to 200C.  Put the onion, courgette and red pepper into a roasting tray and drizzle with olive oil.  Roast the vegetables for approx 20 minutes.

2) Meanwhile pre-heat the grill to medium.  Put the sea bream on a tray and brush each fillet with Harissa paste.  Season with freshly ground pepper and grill for 4-5 minutes, until cooked through.

3) Arrange the prepared cous cous on two plates.  Place the roasted vegetables on top of the cous cous.  Then place the harissa sea bass on top of the vegetables.

Scottish Beef Stew


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Scottish Beef Stew

Perfect on winter days, this warming stew is made using the finest Aberdeen Angus Beef.  Rich, meaty, tangy and enriched with red wine this is comfort food at its best. Continue reading