Father’s Day Gourmet Beef Burgers

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Father's Day Gourmet Beef Burgers Yum
What better to impress your dad with this Father’s Day than a gourmet burger? Perfect for popping on the BBQ or under the grill, these are really easy to make and taste delicious with sweet potato wedges or skin-on chips.
Instructions
  1. Preheat your grill to medium heat or light your BBQ.
  2. Finely chop the onion, garlic cloves, parsley and gherkin.
  3. Place all of these ingredients plus the mince, mustard, yolk, herbs and chilli flakes into a large bowl and season with salt and pepper.
  4. Mix well.
  5. Shape the mixture into 8 burgers and brush with oil.
  6. Cook on the BBQ or in a grill.
  7. Serve on a soft sesame seed bun with your choice of toppings. A slice of beef tomato, lettuce, caramelised onion and a chunk of fresh avocado would work wonderfully, as well as a dollop of lemon mayonnaise.
  8. Hold together with a wooden skewer for a professional look

Salmon, Dill and Creme Fraiche Tartlets

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Salmon, Dill and Creme Fraiche Tartlets Yum
It is June, so it seems only right that Alison at Home should bring you a recipe which is perfect for picnicking. These precious little tartlets are so simple to make and have a beautifully delicate flavour. So lay out your picnic blanket, pour the prosecco and enjoy.
Course Big Bites
Servings
Ingredients
For the Pastry
For the Filling
Course Big Bites
Servings
Ingredients
For the Pastry
For the Filling
Instructions
For the Pastry
  1. Sift the flour into a large bowl and mix with a pinch of salt.
  2. Add the butter in cubes, and rub together until you have fine crumbs.
  3. Add the milk and bind.
  4. Lightly flour a surface, and knead the mixture until you have a smooth dough.
  5. Roll the dough out thinly and place over a tin with room for 8 tarts, approx 4’ across.
  6. Prick the pastry and leave to chill in the fridge for half an hour.
  7. Preheat your oven to 200C.
  8. Bake the pastry cases blind with grease proof for 10 minutes, and then without the paper for 6 minutes, or until golden brown.
For the Filling
  1. Season the salmon.
  2. Cook in olive oil over a medium heat for 3 minutes on each side, until cooked through.
  3. Once cooked, leave to one side and beat the creme fraiche and eggs in a bowl until smooth.
  4. Mix in the dill, salt and spring onions.
  5. Sprinkle the salmon into the pastry cases.
  6. Pour over the egg mixture and cook in the oven for 20 minutes.

Gourmet Breakfast in Bed: Waffles

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Gourmet Breakfast in Bed: Waffles Yum
We wouldn't necessarily encourage eating waffles for breakfast everyday, but we all deserve a lazy breakfast in bed as an occasional treat. At Alison at Home, we can't think of anything more luxurious to nibble whilst cosied up in bed than warm waffles washed down with fresh coffee.The effort of emerging from your cocoon may seem great, but once you have a bite of these deliciously fluffy yet crisp goodies you will realise it was so worth it. Don't feel guilty...enjoy!
Course Big Bites
Servings
Ingredients
Course Big Bites
Servings
Ingredients
Instructions
  1. Preheat your waffle iron
  2. Mix the flour, baking powder, salt and sugar in a large bowl.
  3. Using a separate bowl beat the eggs then stir in the melted butter, butter and vanilla.
  4. Pour the milk mixture into the flour and beat until blended.
  5. Using a ladle, pour the batter into the waffle iron.
  6. Cook until golden and then serve immediately with your favourite preserve or maple syrup and a fresh coffee.

Moussaka

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Moussaka Yum
Inspired by Alison's recent trip to Greece, we've brought you a traditional Greek recipe-Moussaka. This dish is perfect for family gatherings or entertaining friends as it can be made in one big bowl and served in the middle of the table. Absolutely delicious.
Course Big Bites
Cuisine Greek
Servings
Ingredients
For the Lamb Sauce
For the White Sauce
Course Big Bites
Cuisine Greek
Servings
Ingredients
For the Lamb Sauce
For the White Sauce
Instructions
  1. Heat some oil in a large frying pan, and cook the onions and garlic until browned.
  2. Combine with the mince and heat for about 4 minutes.
  3. Add the red wine, canned tomatoes, tomoato puree, oregano and cinnamon.
  4. Gently simmer for 35 minutes, stirring occasionally to prevent from sticking.
  5. Whilst this simmers, slice the aubergines and brush with oil.
  6. In a frying pan, fry the aubergine until browned on both sides.
  7. Lay half of the aubergine slices over the base of a shallow ovenproof dish. Season well.
  8. Once the lamb sauce is ready, remove the cinnamon stick and spoon half over the aubergines.
  9. Add the remaining aubergines and add the other half of the lamb sauce.
  10. Preheat your oven to 200C.
  11. For the white sauce, melt the butter in a pan then stir in the flour and cook for one minute.
  12. On a low heat, gradually beat in the milk until the mixture starts to thicken-this should take about ten minutes.
  13. Add the cheese and nutmeg and season.
  14. Allow to cool slightly, and then beat in the eggs.
  15. Pour the white sauce over the lamb and bake in the oven for 35 minutes until a delicious golden brown.

Organic Mushroom Risotto

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Organic Mushroom Risotto Yum
As Autumn approaches, the Alison at Home team has been dreaming of hearty, warming dishes which are both simple to make and mouth watering. Being Zero Waste Week, we also wanted to bring you a recipe which allows you to use those ingredients in your fridge or cupboard which might be thrown away, and we couldn’t think of a dish which embodied all of these qualities more than risotto.This mushroom risotto recipe also encourages you to use organic ingredients which are both better for you, and the environment. The term can be a little confusing, but essentially organic food is food which is produced using environmentally and animal friendly methods from organic farms. There are no chemical additives in organic food, and the animals enjoy the very highest welfare standards with plenty of access to fields.So if you fancy, then where possible try and use organic produce for this comforting recipe, and feel free to throw in other ingredients lingering in your fridge which you think could complement the dish. Enjoy!
Course Big Bites
Servings
Ingredients
Course Big Bites
Servings
Ingredients
Instructions
  1. Soak the porcini mushrooms in hot water for 10 minutes.
  2. Once soaked, drain the mushrooms well.
  3. Gently heat the oil in a large pan, and add the onion and garlic.
  4. Fry for 3 minutes or until the onions are softened.
  5. Add the chestnut mushrooms and fry for a further 3 minutes, until browned.
  6. Once browned, stir in the rice.
  7. Add the wine on a gentle heat, constantly stirring until the liquid has been absorbed.
  8. Allow the mixture to simmer, and slowly ladle in some of the stock whilst stirring until the liquid has been absorbed and the rice is plump.
  9. Chop the porcini mushrooms.
  10. Add these along with the parsley, butter, salt and pepper to the risotto mixture. Shave some parmesan over the top and serve.

Pheasant, Bacon and Berry Casserole

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Pheasant, Bacon and Berry Casserole Yum
It's still chilly outside and pheasant is very much in season, so this is the ideal time of year for this hearty dish from the Bonne Maman recipe book. Perfect for making the day before a family gathering or a as a great alternative to a Sunday Roast, it is simply bursting with flavour. Enjoy!
Course Big Bites
Servings
Ingredients
Course Big Bites
Servings
Ingredients
Instructions
  1. Preheat the oven to 180 C
  2. Soak the dried mushrooms in 300ml warm water for 20 minutes. Drain, reserving the liquid and finely chop.
  3. In a large casserole dish, melt the butter and brown the pheasant pieces well on all sides. Remove with a slotted spoon and set aside.
  4. Add the juniper berries to the pan with the onions and bacon and fry gently for 10 minutes until golden.
  5. Stir in the soaked mushrooms and flour, followed by the wine and stock. Bring to the boil, return all the pheasant pieces, cover and cook in the preheated oven for 25 minutes.
  6. Uncover the casserole, stir in the button mushrooms, cover again and return to the oven for a further 20-25 minutes until very tender.
  7. Using a slotted spoon, transfer the contents of the casserole to a warm platter leaving the cooking juices behind. Cover and keep warm.
  8. Bring the cooking juices to the boil and stir in the red current jelly. Add a little of the mushroom soaking liquid if needed. Bubble for 1-2 minutes, then spoon over the pheasant and serve.

Leak Puff

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Leak Puff Yum
Leeks are in season between November and April, so this is the perfect time of year to embrace their distinctive flavour. Very similar in taste to onions, they are also slightly sweet. This leek puff is great for buffets and really simple to make.
Instructions
  1. Preheat the oven to Gas Mark 7/220C and put a baking tray into the oven*.
  2. Trim, wash, drain and slice the leeks.
  3. Melt the butter in a large frying pan and cook the leeks until soft – for about 20 minutes.
  4. Season, turn up the heat and add the cream. Allow to bubble for a moment or two until the mixture is thick and creamy.
  5. Half the pastry and roll into two identical circles.
  6. Wipe butter onto a baking tray and put on it one of the pastry circles.
  7. Spoon on the cooled leeks, leaving about 3cm all around the edge – brush that edge with beaten egg yolk.
  8. Put the second pastry circle on top and press the edges down all round, sealing them firmly – use the tines of a fork.
  9. Brush all over with beaten egg.
  10. Make slits in the top of the pastry to allow steam to escape.
  11. Slide the pie onto the warmed baking tray already in the oven and bake for 25 minutes until puffed and golden.
  12. Cool for a few moments before serving.

Lemon Balm and Parsley Spaghetti

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Lemon Balm and Parsley Spaghetti Yum
A friend of Alison at Home, Red magazine's Lifestyle Director Pip McCormac has just released his first recipe book. The Herb and Flower Cookbook is simply bursting with recipes which are not only a feast for the tastebuds, but also the eyes. We asked him to suggest a recipe which is perfect for the summer months...and here it is! Lemon balm adds a very pleasant zing – the citrus flavour you’d expect and a slight savoury undertone. Use it instead of lemon zest in cakes, to make lemon drinks or in this very peppy pasta. Substitute the lemon balm and parsley with...mint and basil, lemon thyme and oregano or nasturtium and thyme.
Course Big Bites
Servings
Ingredients
Course Big Bites
Servings
Ingredients
Instructions
  1. Add a splash of olive oil to a large pan of water and bring to the boil.
  2. Once bubbling, add the spaghetti and cook according to the packet instructions.
  3. Meanwhile, add a glug of oil to another saucepan with a lid, and set over a medium heat.
  4. Once warm, add the garlic and chilli and cover, letting them sweat for 2–3 minutes until the garlic is a golden brown.
  5. Trim and slice the courgette in half lengthways and then chop into slices about 1cm thick.
  6. Add the courgette to the pan of garlic, stir, cover and cook for around 5 minutes, until the courgette is soft and beginning to brown.
  7. Remove the courgette pan from the heat and stir in the lemon juice – it will splutter – and return to the heat to cook off some of the liquid.
  8. Once cooked, drain the pasta and add it to the courgette pan with the leaves from the lemon balm.
  9. Stir everything together; place the pan back on the heat if you feel it needs another minute to warm through.
  10. Divide the spaghetti mixture between two bowls, sprinkle over the parsley and some Parmesan if you like. Eat immediately.
Recipe Notes

Salmon, Dill and Creme Fraiche Tartlets

Print Recipe
Salmon, Dill and Creme Fraiche Tartlets Yum
It is June, so it seems only right that Alison at Home should bring you a recipe which is perfect for picnicking. These precious little tartlets are so simple to make and have a beautifully delicate flavour. So lay out your picnic blanket, pour the prosecco and enjoy.
Course Big Bites
Servings
People
Ingredients
For the Pastry
For the Filling
Course Big Bites
Servings
People
Ingredients
For the Pastry
For the Filling
Instructions
For the Pastry
  1. Sift the flour into a large bowl and mix with a pinch of salt.
  2. Add the butter in cubes, and rub together until you have fine crumbs.
  3. Add the milk and bind.
  4. Lightly flour a surface, and knead the mixture until you have a smooth dough.
  5. Roll the dough out thinly and place over a tin with room for 8 tarts, approx 4’ across.
  6. Prick the pastry and leave to chill in the fridge for half an hour.
  7. Preheat your oven to 200C.8. Bake the pastry cases blind with grease proof for 10 minutes, and then without the paper for 6 minutes, or until golden brown.
For the Filling
  1. Season the Salmon.
  2. Cook in olive oil over a medium heat for 3 minutes on each side, until cooked through.
  3. Once cooked, leave to one side and beat the creme fraiche and eggs in a bowl until smooth.
  4. Mix in the dill, salt and spring onions.
  5. Sprinkle the salmon into the pastry cases.
  6. Pour over the egg mixture and cook in the oven for 20 minutes.

English Pea and Mint Soup with Lemon Ricotta and Peashoots

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English Pea and Mint Soup with Lemon Ricotta and Peashoots Yum
Bring this classic summer recipe up to date with some beautiful edible flowers. Stunning.
Course Big Bites
Servings
People
Ingredients
Course Big Bites
Servings
People
Ingredients
Instructions
  1. Melt the butter in a saucepan and sweat the shallots until soft.
  2. Add the fresh peas and enough stock to cover them in the pan and boil for a couple of minutes until the peas are tender.
  3. Reserve 2 tbsp of peas and then place the remainder in a blender with the stock and blitz until smooth.
  4. Add the frozen peas, double cream and if necessary a little more vegetable stock if the soup is too thick and blend again.
  5. Season well, then strain through a sieve into a jug and chill.
  6. In a small bowl mix the ricotta with the lemon juice, zest and a pinch of salt. reserve.
To Serve
  1. Place 3 small spoonfuls of lemon ricotta on the base of a shallow soup bowl. Top each with a sprinkle of paprika and a borage flower.
  2. Pour the chilled soup around the ricotta and dress with peashoots and edible flowers.

Rosemary Skewered Scallops

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Rosemary Skewered Scallops Yum
In this rustic dish, sturdy fresh rosemary sprigs serve as the skewers. First, trim the sprigs to roughly 6-inch lengths, then use a small knife to carefully whittle the thicker ends to a point. Thread the scallops onto the rosemary skewers. It’s easier than it sounds, and it will give you lots of flavour with only six ingredients. Recipe courtesy of Bon Appetit for Food Republic
Course Big Bites
Servings
People
Course Big Bites
Servings
People
Instructions
  1. Thread three scallops onto each rosemary sprig.
  2. Drizzle with two tablespoons oil and season with salt and pepper.
  3. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high.
  4. Brush grill grate with oil.
  5. Place lemon halves, cut side down, on grill.
  6. Grill scallops until golden brown and just opaque in center, three to four minutes per side.
  7. Transfer to plates and serve caramelised lemon halves on the side for squeezing over.

Marinated Grilled Zucchini with Feta and Huckleberries

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Marinated Grilled Zucchini with Feta and Huckleberries Yum
This recipe is perfect for entertaining as the flavours develop best when the dish is left in the fridge over night. So, you can the cooking out of the way the day before, leaving you more time on the day to relax with loved ones. Recipe courtesy of Martha Stewart
Course Big Bites
Prep Time 30 Minutes
Servings
People
Ingredients
Course Big Bites
Prep Time 30 Minutes
Servings
People
Ingredients
Instructions
  1. Place zucchini, cut side up, on a wire rack set in a rimmed baking sheet.
  2. Season with 1 tbsp salt, flip, and let stand until slightly softened and juices are released, about 1 1/2 hours. Gently squeeze zucchini, extracting as much liquid as possible, and pat dry.
  3. Meanwhile, preheat grill over medium-high heat. Brush zucchini with 2 tablespoons oil and grill, flipping once, until lightly charred and tender-for about 15 minutes. Transfer to a 9-by-13-inch baking dish.
  4. Heat 1 tbsp of oil in a small skillet over medium heat. Add shallots and garlic and cook, stirring occasionally, until translucent, for about 5 minutes.
  5. Distribute shallot-and-garlic mixture evenly over zucchini. Sprinkle with coriander seeds, huckleberries, and 1 tsp salt. Drizzle with vinegar and remaining cup oil.
  6. Marinate mixture at least 1 hour at room temperature or (preferably) up to 24 hours in refrigerator. If refrigerated, bring mixture to room temperature before serving.
  7. Layer zucchini mixture and feta on a serving platter, drizzle with some marinade, and garnish with coriander sprigs and huckleberries.