Recipe: Lemon & Lime Marmalade (Sugar Free)

I love the tangy flavours of marmalade, but don’t eat it as often as I might as I end up feel a bit sugared-out - and I tend to get a bit militant about how much the kids consume. However the arrival of some beautiful Cornish-grown lemons and limes via our Fruutbox delivery got me thinking about how to create a version that not only doesn’t use refined sugar, but replaces the sweetener with locally-sourced honey, and at a much reduced ratio that the traditional 50 / 50 fruit / sugar weight. So here’s the recipe, I hope you enjoy it. So far we’ve spread it on toast, used it as the filling for an almond flour-based tart and as a compote alongside yoghurt. It keeps in the fridge for about a week .. I’d love to know your thoughts.

Recipe: Lemon & Lime Marmalade (refined sugar free)

Makes 2 medium size jars

Ingredients:

• 500g lemons & limes (in whatever ratio you like, or just use lemons or limes)

• 300ml water

• 150g local honey

• 1 tsp ground ginger

• 2 tbsp chia seeds

Method:

Note - prepare the marmalade by cutting the fruit and soaking overnight, then finish the recipe the next day.

1. Wash and dry the lemons and limes. Remove the hard ends, then slice into thin circles, removing pips and reserving juice as you cut them. Cut any larger slices into halves or quarters. Finely chop the rind at each end into small pieces. Place sliced lemons and limes along with any juice from cutting into a large bowl. Add the water, pop a lid or plate on top of the bowl and place in the fridge or a cool area overnight.

2. The following day, transfer the lemon and lime slices along with the water to a saucepan along with 1 tsp ground ginger. Bring to the boil then simmer for 30 minutes until the fruit has softened.

3. While the fruit is simmering, sterilise your jars.

4. After 30 minutes of simmering, add the honey to the pan, stir until melted and well combined then remove from heat.

5. Add the chia seeds and stir well then leave to cool, during this time the chia seeds will absorb the moisture and the marmalade will thicken.

6. When cool, pour into jars. Store in the fridge.

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Recipe: Classic Granola

Granola is a staple at Botelet breakfast tables - always one of the options on the Breakfast Club menu, and every Sunday it’s our special family breakfast; the children take it in turns each week to make granola with me on Saturday, ready to enjoy the next morning.

This recipe is an adaptation of my mother-in-law Barbara’s recipe that used to be served to B&B guests. Each week when I make it with the children we change things up a bit - add a few spices such as cinnamon or ginger; swap in nuts and seeds according to what’s in the larder and the kids’ personal favourites; grate in some orange peel before cooking for a winter citrus flavour. Feel free to adapt according to your own preferences and store cupboard availability - I love the concept of recipes that grow and evolve as they are shared.

Recipe: Tia’s Granola

Makes approx 10 servings

Ingredients:

• 450g rolled oats

• 200g almonds, roughly chopped (or alternative nut)

• 200g cashews, left whole (or alternative nut)

• 100g flaked coconut

• 120g seeds eg sunflower, pumpkin, sesame

• 100ml rapeseed oil (or alternative oil eg sunflower or olive)

• 300g local clear honey

• 1 tbsp coconut oil

• 180g raisins

Method:

1. Heat oven to 120C.

2. In a large bowl combine the oats, nuts, seeds and flaked coconut.

3. Warm the honey, rapeseed oil and coconut oil in a saucepan until melted together.

4. Pour the saucepan of honey and oil into the bowl of dry ingredients. Mix together well.

5. Spoon the mixture into two baking trays, spreading out across the trays. Place trays in the oven.

6. Cook for approx 1 hour 15 minutes, taking the trays out of the oven every 15 minutes to give them a good stir around. Remove from oven when colour turns golden - be careful to remove before burning.

7. Distribute the raisins evenly between both trays, stir to combine and leave to cool.

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Autumn Recipe: Beetroot & Apple Overnight Oats

This breakfast recipe celebrates fresh autumn ingredients - apples and beetroot - that can be found in abundance during autumn in Cornwall, and it packs it’s plant-powered punch offering a vibrant, nutritious start to the day. Prepare this simple recipe the evening before then pop in the fridge overnight. Delicious served on its own or with a dollop of yogurt and a sprinkling of granola.

Beetroot & Apple Overnight Oats

Serves 2

Ingredients:

• 80g oats

• 1 tbsp chia seeds

• 1/2 tbsp flaxseed

• 1 tbsp sunflower seeds

• 1 small apple (approx 60g when peeled and cored)

• 1 small beetroot (approx 60g)

• A few shavings fresh ginger

• 250ml almond milk (or alternative milk)

• 1 tbsp maple syrup

• 1 tsp vanilla extract

• Optional – granola and yogurt to serve

Method:

1. Place the oats, chia seeds, flaxseeds, sunflower seeds and grated ginger in a mixing bowl

2. Peel and core then apple, then grate and add to the mixing bowl

3. Wash, top and tail the beetroot then grate and add to the bowl, mix well

4. Add the almond milk, maple syrup and vanilla extract to the bowl, mix well.

5. Place a lid or plate on top of the bowl and place in the fridge overnight.

6. Take out of the fridge approx 10 minutes before eating to warm slightly, give a good stir before serving

7. Optional - add toppings of your choice such as a dollop of yogurt (plant or milk based), and a sprinkling of granola

As shared via the Muddy Stilettos Cornwall blog

Autumn Recipe: Blackberry Jam, Sugar Free

Blackberry season is well and truly here - the time of year when there’s a role reversal and the kids are pressuring me to head out for a walk for some hedgerow snacks!

Blackberry jam is a seasonal staple in our household, but this year I wanted to try a sugar free version. I normally try to cook processed sugar free, and jam is one of the exceptions I make, mainly for the preservative qualities. But with the kids (and me) not having consumed much processed sugar during lockdown - eating almost exclusively from home - I was reluctant to start feeding them 50/50 fruit/sugar jam - not least because the rest of the sugar free cooking we do will suddenly seem less tasty!

This simple recipe is a variation of my blackberry compote, just simmered a little longer and with more chia seeds added at the end to absorb the liquid and create the ‘jam’ texture. The same recipe makes a beautiful compote with a little less cooking and half the amount of chia seeds. So far we’re our family are loving it spread thick on toast, or paired with yogurt as a pudding.

I may well still make some jam with sugar to see us through the winter, but for now this recipe is proving popular for breakfast ad beyond. I’d love to know your thoughts - I hope you enjoy!

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Recipe: Blackberry Jam, Sugar Free

Makes 2 small/medium size jars of jam

Ingredients:

• 600g blackberries, washed

• 4 tbsp honey (local if possible)

• 1 tsp cinnamon

• Few gratings fresh ginger (or 1tsp dried ginger)

• 3 tsp chia seeds

• 1tsp vanilla extract

Method:

• Begin by preparing your glass jars, washing and sterilising.

• Place blackberries, honey, cinnamon and ginger in a pan and add a splash of water.

• Simmer for approximately 20 minutes, checking and stirring regularly, until there is just a small amount of liquid left around in the pan.

• Remove from heat, add chia seeds and vanilla extract. Stir well and leave to cool.

• When cool place in glass jars.

Keeps for approximately one week in the fridge.

Summer Recipe: Gooseberry & mint compote

Gooseberries and mint: both in their prime in high summer and a heavenly match on the palette. We are lucky enough to have both gooseberries and mint growing in abundance right now at Botelet, and I managed to find a moment when the gooseberry bush hadn’t just been stripped by hungry children to harvest some for breakfast!

I toyed with whether or not to share this recipe as it is so ridiculously simple; the recipes I love all have simplicity in common but this particular one takes it to a new level. And yet I know that the recipes I love to make - for their taste and for process - are the most simple. So here goes. I have called this recipe a ‘compote’ but it’s my take on it - I’ve tasted a number of gooseberry compotes that I’ve found disappointing as the gooseberries end up in a gloop that disguises the joy of their plumpness and texture. In this recipe they are softened in a frying pan along with honey, oil and mint - but be careful to cook only for a couple of minutes to retain their shape and a certain amount of ‘bite’.

As ever with my recipes this one is processed sugar free, and you can adjust the levels of honey for a sweeter tooth or if you wish to create more of the syrup.

I have used this as a compote to top breakfast pots with granola and yogurt (as pictured above), to accompany a light supper of roasted summer vegetables, as well as providing flavour and moisture within breakfast muffins - so do play around with how to use it, and I hope you enjoy.

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Recipe: Gooseberry & mint compote

Serves 4 as a topping for breakfast pots

Ingredients:

• 200g gooseberries topped and tailed, and cut in half

• 1 desert spoon honey (local if possible)

• 8 mint leaves, torn into small pieces

• Drizzle of oil eg sunflower

• Optional serving suggestion: yogurt, muesli or granola & mint sprigs

Method:

• Wash, top and tail the gooseberries then cut them in half.

• Place a drizzle of oil in a frying pan, add the honey and warm at a low to medium heat so that the honey and oil spread over the base of the pan and are just beginning to sizzle.

• Add the gooseberries, cook for about one minute until the fruit turns from translucent to a white-ish colour. Stir gently to keep the shape of the gooseberries.

• Add the mint leaves and cook for a further one minute.

• Remove from heat.

• Serve warm, or cool then store in fridge.

It really is as simple as that!

Recipe: Spring Smoothie Bowl

My all-time favourite breakfast is a bowl full of smoothie - cramming in all the goodies such as seasonal veg or leaves from the garden, fruits - whether picked fresh, delivered or frozen - with plenty of nuts and seeds to boost the density and depth of flavour. Topped with muesli and perhaps some fresh fruits if I have to hand, it is my go-to.

Our smoothie bowl is different every day according to what’s in the larder, fridge, freezer and garden - and the joy of smoothies is that they are so utterly versatile - so mix things up and in so doing use up any leftovers or what you have to hand.

The forget-me-not flowers that add a pop of colour to the bowl grow easily in many of our gardens at this time of year felt like a poignant reminder - let’s not forget this time we’re in right now during lockdown, let’s commit to learn from it and try to hold onto any positive changes it has invoked in our lives.

Spring Smoothie Bowl

Makes approx 2 servings

Ingredients

• 1 cup (approx 130g) frozen berries

• 1 stalk rhubarb, chopped into small pieces

• 2 chard leaves, roughly torn or chopped

• Handful spinach or other greens

• Handful flaked coconut

• 2 tbsp yogurt

• Small handful raisins

• Handful nuts - any you have available

• 1 tbsp seeds - any you have available eg linseed, sunflower, pumpkin, sesame, chia

• Few shavings fresh ginger

• Few leaves fresh mint

• 200ml boiled water (boiled water helps to soften the frozen berries)

• 100ml almond milk (or other milk of your choice eg cows, coconut)

• Optional: muesli to sprinkle on top

• Optional: fresh fruits for on top

• Optional: edible flowers such as forget-me-nots to decorate your smoothie bowl

Method:

• Place all ingredients in a blender and whizz up until smooth

• Serve with optional toppings such as muesli, fresh fruits and edible flowers

Recipe: Granola - via the Comfort Cookbook for Hospitality Action

I was honoured to be asked to share my granola recipe for the Comfort Cookbook - a beautifully curated digital offering featuring seasonal recipes from chefs across the South West. The book has been put together with the simple intention of sharing recipes to nourish us and our creativity during lockdown, whilst raising funds for the charity Hospitality Action. Donations from this cookery book will help Hospitality Action to support families impacted by the COVID19 pandemic who face hardship and an uncertain future.

The granola recipe that features in the Comfort Cookbook, alongside my Rhubarb and Lavender Compote, is a regular on the Botelet Breakfast Club menu. It’s easy to make and incredibly adaptable depending upon what’s available in your store cupboard right now.

If you’d love to give this recipe a go then do visit the Justgiving page where you can make make a pledge on a ‘pay what you can afford’ basis, then download a copy of this beautiful cook book. I’d love to know your thoughts on the recipe! And I cannot wait to be able to serve this again in-person once lockdown ends and we are able to open up the Botelet Breakfast Club table once again.

Take care
Tia x