by Sandra Parr | Feb 28, 2018 | Recipes
Easy to make Vegan and Gluten Free ginger cake INGREDIENTS FOR CAKE 350g Gluten Free Plain flour 1 teaspoon ground cinnamon 1/2 teaspoon Bicarbonate of soda 1 teaspoon Baking Powder 1/2 – 1 teaspoon ground all spice 2-3 teaspoon ground ginger pinch of salt...
by Sandra Parr | Jan 24, 2018 | Recipes
Yallo Roast Potatoes INGREDIENTS 1kg Maris Piper Potatoes 100ml Yallo Cold Pressed Rapeseed Oil Salt & Pepper to Season METHOD Preheat the oven to 200C, 400F, Gas mark 6 Peel and cut potatoes into medium sized pieces. Part boil for 10 minutes, the...
by Sandra Parr | Jan 23, 2018 | Recipes
Delicious and moist ginger cake INGREDIENTS FOR CAKE 375g Plain flour 1 tablespoon ground cinnamon 2 teaspoons Bicarbonate of soda 1/2 teaspoon ground cloves 1 teaspoon ground ginger 1/2 teaspoon salt 300g Caster Sugar 250ml Yallo Cold Pressed Rapeseed Oil 250ml...
by Sandra Parr | Jan 23, 2018 | Recipes
Fudge Recipe INGREDIENTS 500g chocolate chips (any kind you fancy) 1 can of Caramel condensed milk 50g Wignalls Yallo Chilli oil 4 broken up meringues or assorted sweets or nuts METHOD Put the chocolate chips, condensed milk and oil into a large...
by Sandra Parr | Jan 17, 2018 | Recipes
Basic pesto recipe INGREDIENTS 120ml Wignalls Yallo Cold Pressed Rapeseed Oil or your chosen infused Yallo 50g chopped fresh basil 1 clove crushed garlic 4 tbsp pine nuts 100g freshly grated parmesan 25g freshly grated pecorino Salt & pepper to taste...
by Sandra Parr | Jan 17, 2018 | Recipes
Basic bruschetta recipe INGREDIENTS Medium sourdough or ciabatta (sliced) Handful of cherry tomatoes 1 tbsp Chopped basil 1 Garlic clove crushed 1 Red Onion, finely chopped Salt & Pepper METHOD Preheat oven to 200 C Brush both sides of the cut...
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