Planning the future with Filofax’s sunshine bright range

☀️Busy planning the year ahead of exciting projects and ideas with Filofax ☀️

With plenty of pages all tailored to me… notes – address sections – diary – and even a plastic wallet perfect for expense receipts this is every working persons must-have planning ‘tool’… To buy or shop the whole range head to filofax.co.uk

Father’s Day edit: Treat his sweet tooth with UK based Holdsworth chocolates

Have a patriotic pa with a sweet tooth? Then this #unionjack box of boozy choccys from @holdsworthchocolates is the spot on gift for him (treat yourself 😉) find dark strawberry creams to creme de cacao truffles… yum!

#choclatier #food #asof #sprinkleoffreckles #fathersdaygifts #foodie #foodislife #daddio #british #truffle #grandmarnier #strawberries #holdsworth

Care for a cocktail…? Try British Cassis for your friday night top tipples

Love a cocktail? But also love blackcurrant? Then this White Heron Drinks British Cassis is for you… it comes with a little cocktail menu, and it’s perfect for a right royal knees up!

Grab yourself a bottle now, and work your way through their suggestions (responsibly please) plus take a peek at their cocktail suggestions online at whiteherondrinks.co.uk/cocktails 

To make the cocktail as shown… 

Pour 50ml (double shot) cider into a chilled champagne coupe [like these beauties from IWOOT ] then shake 50ml British cassis, 50ml pineapple juice and 25ml orange juice altogether, then add ice and shake until cold. Pour over cider – Voila!

It’s super tasty and frothy too! Garnish with blackcurrants on a skewer.

*Heads off to make another…* 

Eating out: Tasty Crab in Battersea

🦀 These mini crab cakes with spicy alioli are so tasty! – you can grab yours from No29 Power Station West – Their food is delicious, breakfast through to dinner… if you don’t go you’re missing out! 🦀

 

A dessert must… exploring France

Check out this amazing dessert from La Potiniere in Fleury sur Andelle – a light passionfruit mousse dressed with dark chocolate chips, freeze dried raspberries and salted popcorn… with a caramel and biscuit tuille 😍 No words can explain how amazing this was!

Father’s Day edit: Treat your papa to a smooth whiskey tipple

Treat your papa this #father’s day… to this smooth citrusy 13 year old Old Pulteney Malt whiskey or to the #toffee #butterscotch flavours of a #10yearold Speyburn Whisky…

Is it a taste of Scotland your dad fancies? Sort this with a bottle of Old Pulteney, a Single Malt Scotch whisky that delivers a true reflection of its maritime heritage in Wick. Bursting with the power and subtlety of the sea, Old Pulteney’s core collection offers a range of carefully developed expressions, appealing to all tastes and budgets.

This 12 year old is matured wholly in air-dried, hand-selected ex-bourbon casks. It offers a smooth medium-bodied whisky boasting a sweet long-lasting finish. With its citrus and salty back notes, pair this whisky with some homemade fudge for a wonderful gift for any man.

 

RRP: £32 (70cl)

Alternatively celebrate with Speyburn, a multi award-winning selection of Single Malt Scotch whiskies, crafted from the purest of water, deep in the heart of Speyside. Since 1897, Speyburn remains the only distillery to use the water from Granty Burn – a stream flowing with remarkably soft and clear spring water and a major tributary of the River Spey. The outstanding natural environment has resulted in an authentic and quality Core Collection boasting everything you want from a Single Malt Scotch Whisky.

Buy it now in Booths (North of England chain) and selected independents

RRP £32 (70cl)

This is just one of our top father’s day options coming over the next few weeks!

Celebrate British Tomato Fortnight with these super tomato recipes…

It’s #nationaltomatofortnight and we are eating Sweet #piccolo British Tomatoes from Eric Wall Tomatoes you should taste them they’re divine!

We created this scrummy Roasted Piccolo & garlic meatball tagliatelle with these super sweet Piccolo’s – it was such a simple recipe – and we don’t do much in the way of measuring when we’re mid cook! So excuse no exact measurements on this!

We made a simple sauce (passata) with some blended Piccolo tomatoes and lightly roasted tomatoes (season with salt and pepper) we then heated this through with a couple of teaspoons of crushed garlic to taste and added some basil (you can use dried or fresh)

Whilst this was being prepped, meatballs were grilled and 2 tagliatelle nests were cooked to packed instructions too!

Finally we halved a handful of tomatoes, and sprinkled them over the top and added half a vine of extra whole ones too!

Now check out these other tasty creations below from British Tomatoes

Pasta

SEAFOOD & TOMATO PASTA

Who doesn’t love pasta and seafood? Even the new Duchess of Sussex herself (Meghan) allegedly does – so this deliciously simple dish combines the two with Great British Tomatoes!

Serves 2       Prep time: 10 minutes      Cooking: 15 minutes    Price: £9.21

3tbsp olive oil – 14p

4 British Large Vine Tomatoes, skinned and finely chopped – 76p

1 red onion, finely chopped – 22p

Few drops of balsamic vinegar

160g small scallops – £4.14

180g tagliatelle or linguine – 25p

200g cooked, peeled prawns – £2.00

2tbsp chopped fresh parsley, plus extra to garnish – 67p

6-8 British Baby Plum Tomatoes, halved – 40p

30g Parmesan cheese, finely grated – 63p

Salt and freshly ground black pepper

1 Heat the olive oil in a frying pan. Add the chopped tomatoes and red onion and cook over a low heat for 10-12 minutes, until very soft, adding a splash of water if needed. Season with salt, pepper and a few drops of balsamic vinegar.

2 Meanwhile, cook the tagliatelle or linguine in lightly salted boiling water for 10-12 minutes, until tender.

3 Add the scallops to the tomato mixture and cook for 2 minutes, then add the prawns, parsley and baby plum tomatoes. Cook, stirring, for about 1 minute, until heated through.

4 Drain the pasta. Gently stir through the tomato mixture and share between two warmed serving bowls or plates. Serve, sprinkled with Parmesan cheese and extra parsley.

Cook’s tip: To skin tomatoes, put them into a heatproof bowl. Pour over boiling water and leave for 15-20 seconds, then drain. The skins will be easy to peel away.   

Tart

OVEN-ROASTED TOMATO, SPINACH AND MOZZARELLA TART

This gorgeous main course tart is made with filo pastry brushed with melted butter – filled with oven-roasted British vine tomatoes with wilted spinach, mozzarella and basil. It’s a simple yet super tasty summery dish!

Serves 8       Prep time: 25 minutes      Cooking: 30 minutes

Suitable for vegetarians   Price: £7.46

12 British Medium Vine Tomatoes, halved – £2.00

1tbsp olive oil – 10p

200g young spinach, washed – £1.50

270g pack filo pastry sheets, thawed if frozen – £1.50

100g butter, melted – 56p

2 x 125g balls mozzarella, sliced – £1.00

2 eggs – 30p

150ml single cream – 50p

Salt and freshly ground black pepper

Basil leaves, to garnish

1 Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Put the tomatoes into a roasting tin, drizzle with olive oil and season with a little salt and pepper. Roast for 10-15 minutes, then cool.

2 Put the spinach into a colander and slowly pour a kettleful of boiling water over it to wilt the leaves. Leave to cool.

3 Unroll the sheets of filo pastry. Brush each one with melted butter and stack them one on top of the other on a large greased baking sheet, criss-crossing them as you layer them. Gather and scrunch the edges, bringing them together to form a border.

4 Squeeze the excess moisture from the spinach, then arrange on the tart with the tomatoes and mozzarella. Beat the eggs and single cream together and season with salt and pepper. Pour into the tart case. Bake for 20-25 minutes until set and golden. Serve, garnished with basil leaves.

Cook’s tip: It’s easy to make this tart for 4 people – simply halve the quantities and reduce the size of the tart.