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Wild garlic soup with baked eggs

15th April 2025 by Dan

Wild garlic season is upon us!

It’s funny how things go in cycles, how the ordinary can become extraordinary and the fanciful mundane. Cookery is no exception to that and in many ways the alchemy of a busy household kitchen can become common place and ordinary until someone who misses that from their home points it out upon visiting. Add social media to the mix and you have another dimension of this same thing, bear with me.

20 years ago you were certainly considered a bit radical in the kitchen if you used things like wild garlic and cooked seasonally, yup, that was me, a bit on the wild side. 10 years ago if you posted about wild garlic on your social feed it said something about you, you knew your stuff, you cooked with the seasons, you were still a bit of a rebel, these days if I were to post about using wild garlic on my socials I’d probably be drummed out of town for mundanity, or for having the audacity to point out the common place or the everyday.

Luckily, I don’t really care about that. I care about tasty, simple food cooked well in the heart of my home, and a core principal at the heart of great cookery, is a great cooker – something else I am very happy to say I have found with my ESSE, like the wild garlic, the cooker evokes a kind of thoughtfulness and awareness in the kitchen that, well, good cookery happens here, it’s important. Nuf-said.

Wild garlic soup and baked eggs

Like any other green soup, this one needs to be made fresh and used quickly or it will lose some of its vibrant bright green colour – though that won’t affect the flavour much, so unless you are very particular about how things look, maybe it matters less.

Serves: 2 for a good lunch or 4 as a starter
Prep time: 30 mins
Cookery time: 15 mins

Ingredients

  • 150g peeled and washed potatoes very thinly sliced
  • 25g standard extra virgin olive oil
  • 1 medium onion finely sliced
  • ½ stick of celery, finely chopped
  • A little fresh thyme, salt and pepper
  • 200g (ish) washed wild garlic leaves and stems

To serve

An oven proof pan, 4 eggs, some crusty bread and some proper olive oil, you know, the good stuff you save for best. You can add some grated hard cheese if you like.

To begin with

  1. In some olive oil in a large, flat but deep sided pan you know you can trust, over a moderate heat, slowly sweat your potatoes, celery and onion with some thyme, salt and pepper until half cooked and sweetened a little.
  2. Adding just enough hot water to cover the other ingredients in the pan plus an extra slosh, turn up the heat and simmer until the potatoes are thoroughly cooked. Season this soup base a little. Now, roughly chop all that wild garlic and toss it into the pan, simmer and stir for just one minute until the garlic is all immersed and had a good swish round in the pan.
  3. Now, transfer everything to a jug blender (maybe in two batches to be on the safe side) and blitz on full power for around 1 minute. Pour the soup back into the pan and season it well, taste it, make sure it tastes good. Set it aside off the heat – unless you want to use this later after re heating in which case, pour it into a bowl, that is sitting in another bowl full of ice – you need to cool it down quickly or you will lose the vivid green.
  4. Crack 4 eggs into the soup in the pan, and carefully place the soup dish into your top oven with the steam vent closed at around 180 C for about 5 mins until the eggs set, but the yolks still have some run about them.
  5. Remove the baked soup from the oven, drizzle with good olive oil, add a few chilli flakes over the top if you like, and some cheese too if you want. Serve it up right away on the table, allowing everyone to scoop out their own egg and soup – it’s a lovely dish that sings of the season. The wild garlic is up, the hens are laying, and the days are lengthening, time to feel good.

Recipe created by Tim Maddams. Tim is a chef, food writer and cookery teacher who produces seasonal recipes for ESSE at his home in Inverness using ingredients grown in his kitchen garden. ESSE first met Tim over ten years ago when he regularly co-featured in the hit TV series River Cottage. During his time as head chef at River Cottage Tim pioneered ethical, local, seasonal produce and became a key spokesperson in the area of responsibly-sourced food.

Tim’s aim is to show off the “tremendous versatility” of the ESSE 600 X electric range cooker. The new 600 X has ESSE’s classic heat storage construction, patented ovens, beautiful colour finishes and the reassuring ‘solidity’ with modern, electric controllability and responsiveness.

Tagged With: Hotplate, Ovens, Savoury, Starter, Steam Vent, Vegetarian

Cauliflower Cheese

24th March 2025 by Dan

Cauliflower cheese is a family favourite but adding wild garlic pesto to the cheese sauce makes it into a special spring tasting dish! Make the most of the first green leaves of the year. The large almond-like leaves grow in moist woodland and in damp hedgerows and shady lanes. Wild garlic can be distinguished by its strong garlic smell and the young leaves are the most flavoursome. When the flowers start to appear the leaves are starting to loose flavour. The flowers are wonderful in salads and the flower buds can be pickled to use throughout the year.

Recipe for the wild garlic pesto

  • 100g pistachio nuts or sunflower seeds, lightly toasted
  • 100g Parmesan style cheese, grated
  • 150ml olive oil
  • Two large handfuls of wild garlic leaves, washed and dried (I use a salad spinner)
  • Freshly ground black pepper to taste

Method: Simply blitz the wild garlic leaves, cheese, nuts/seeds to a rough paste in a food processor or use a pestle and mortar (that is the traditional method and that is where the name comes from in Italian!). Then slowly add the olive oil and season with ground black pepper. I don’t add salt as the cheese is salty. For the cauliflower cheese recipe you don’t need it too thin. If you are making the pesto for another recipe then do add more olive oil to make it thinner. Transfer the pesto into a clean jar and keep in the fridge until needed.

Recipe for the cauliflower cheese

  • A whole cauliflower, taking a few of the green leaves but leaving some
  • 50g strong cheddar cheese, grated plus extra the topping
  • 20g butter
  • 20g plain flour
  • 350ml milk
  • 2 heaped tablespoons wild garlic pesto plus extra for garnish
  • A handful of chopped pistachio nuts, lightly toasted for garnish, optional

Method: Steam the cauliflower in a little water for about 10 minutes until just tender, depending on the size of the cauliflower as it may take longer. Transfer to an ovenproof dish.

To make the cheese sauce: Melt the butter in a saucepan over a gentle heat, then stir in the flour. Mix to a smooth paste. Cook for a couple of minutes. Then gradually add the milk, a little at a time, whisking it well into the roux as you add it until it is all mixed in. Simmer for a minute and then add the grated cheese. Take off the heat and add the pesto. Taste and add more if you like it strong flavoured! Add more milk to make the sauce the consistency you like, as it may become thick with adding the pesto.

Heat up the ESSE grill.

Pour the green sauce over the cauliflower and around it. Grate extra cheese on top. Grill until the topping and sauce is golden and bubbling.

To serve add extra pesto and nuts if you wish and serve with a green salad.

If you want to make this dish in advance, cool it once assembled and refrigerate. Before serving, bake in the oven at 180C for about 30 minutes.


Philippa Vine has worked with ESSE Cookers for approaching ten years. Initially owning a wood-fired ESSE range cooker, Philippa opened a cookery school at her farm in East Sussex showcasing the benefits of cooking with both electric and wood-fired ESSE cookers. Philippa now produces colourful, seasonal recipes using her ESSE 1000 T in her own kitchen, presents exciting cookery demonstrations and is an ambassador for Love British Food. Discover more by visiting Philippa’s Instagram profile @philippavinecooking.

Tagged With: Family Meals, Grill, Hotplate, Ovens, Savoury, Vegetarian

ESSE Cooker Top Crumpets

24th February 2025 by Dan

Everyone loves a crumpet and if you take a few minutes to make your own – you know you are winning at life. If you make a good batch they can freeze pretty well – ideal for toasting in front of your ESSE wood burner on these dreich late winter days as Spring fails to make its presence felt and the time for cosiness is well and truly still upon us.

Cooking time: 10 mins
Preparation time: 10 minutes

Proving time between half and one and a half hours – for best result prove somewhere warm – like on top of your ESSE cooker!

Set your ESSE cooker top to around 50 %

Ingredients

  • 500g organic bread flour
  • 10g salt
  • 15g dried fast acting yeast or 10 g fresh yeast
  • 600g warm water

Method

  1. Mix all the ingredients together in a planetary mixer with a whisk or k beater attached, or use a whisk followed by a stout wooden spoon in a mixing bowl If you don’t have a mixer.
  2. Allow the cross between a dough and a batter to ferment until it’s all bubbly and active.
  3. You can either make thin free form crumpets or thicker more traditional crumpets, if you have a few crumpet rings.

To cook the crumpets

4 crumpet rings, and a little melted butter and a pastry brush

If you want to simply make thin free form crumpets, simply brush the cooker top with a little butter (you might get a small amount of smoke in the kitchen, life eh?, spoon tablespoons of the mixture directly onto the cooker top (you can use a non-stick silicone heat mat if you are fussy about your stove top….. Pop the lid down over them to help keep things moist and steamy.

Allow them to cook almost all the way through, before flipping them for a final minute on the top side. You can make GIANT crumpets this way – which are also fun, you can then pile stuff on the top like a giant canape and serve it cut up like a cake for folk to help themselves to, there’s something very hearty and joyful about the idea of a giant crumpet.

If you wish to make fancy round ones that are a bit thicker, place your lightly buttered crumpet rings on the lightly buttered stove top and spoon in enough batter to get about 2/3 of the way up the side of the ring – you may want to brush the inside of your crumpet rings with a little butter to help them come out later on – or you may have fancy non-stick crumpet rings. It’s a good idea to cover these thicker ones with an upside down wok or pan, to help the steam generated by the cooking process to assist the cooking, you could just shut the lid down over the top but beware they may rise above the top of the rings and then you will have a rather messy situation occurring – trust me about this.

These will take a little longer to cook as they are thicker so watch for them burning on the bottom – of they start to do so, turn the cooker top down a little more and try again in ten minutes – but don’t get too fussy here, it’s meant to be casual and rustic, we are not trying to re-create the uniform ultra-standardisation of the supermarket crumpet here.

Once they are more or less cooked – flip them for a minute and remove the ring, re butter and go again with a fresh batch. Set the cooked ones to cool on a wire rack and then when you fancy one, toast it up and go mad with the toppings – anything from butter or cheese all the way through to left over curry works a treat on a toasted homemade crumpet – so don’t limit yourself to the everyday if you feel like going mad!


Recipe created by Tim Maddams. Tim is a chef, food writer and cookery teacher who produces seasonal recipes for ESSE at his home in Inverness using ingredients grown in his kitchen garden. ESSE first met Tim over ten years ago when he regularly co-featured in the hit TV series River Cottage. During his time as head chef at River Cottage Tim pioneered ethical, local, seasonal produce and became a key spokesperson in the area of responsibly-sourced food.

Tim’s aim is to show off the “tremendous versatility” of the ESSE 600 X electric range cooker. The new 600 X has ESSE’s classic heat storage construction, patented ovens, beautiful colour finishes and the reassuring ‘solidity’ with modern, electric controllability and responsiveness.

Tagged With: Baking, Hotplate, Savoury, Vegetarian

Roasted Cauliflower, Spices and Tahini

20th December 2024 by Dan

Technically, only technically, your average cauli is in fact a summer vegetable – however they go into a sort of stasis in the field when the day light and temperature drops and lose almost no condition until hard frost hits them (By which time the farmers have got them off the fields and into cold store) and it is for this reason you will notice that they are more expensive than other brassicas in the winter.

Anyway, onwards with the foodie bit, If like me you tire easily of brussels sprouts and kale fatigue is kicking in, then some cauliflower could be just the ticket to save you reaching for the imported veggies, but I am always surprised how few folk will roast a cauli – it really is a game changer and the way the ESSE can keep in some of the steam as you cook them is a big help too. Here I have gone spicy to try and liven things up a bit and also, well, because sometimes a bit of spice can lift a whole meal from the tolerable to the excellent and cauliflower LOVES spice.

Serves: 6 as a starter, 4 as a main, or 8 as a side

Main oven, 180 degrees (ESSE dial guide MODERATE), steam cap closed for the first ¾ of the roasting process.

Prep and cook time, around 50 mins

Ingredients

  • 1 cauliflower
  • 1 teaspoon harissa paste
  • 1 bulb, yes bulb, of garlic
  • 4 tablespoons olive oil
  • 1 teaspoon coriander seeds
  • 1 teaspoon nigella seeds
  • 1 teaspoon cumin seeds
  • A handful or two of watercress or winter cress, or even rocket at a push
  • 1 orange
  • 1 tablespoon of tahini
  • A little water
  • Some extra good olive oil for drizzling
  • A few leaves of sage

Method

  1. To begin with you need to find a decent baking tray, then it’s time to gather the ingredients and set yourself up ready to so some chopping – start with the cauliflower and I like to divide it first in half, saving the leaves and stems and slicing those more finely then the “curds”, which I will divide into wedges.
  2. Toss the chopped cauli under the cold tap in a colander to remove any traces of unpleasantness and then pop them in the baking tray, drizzle with a few tablespoons of olive oil and the harissa. Now sprinkle over half the spice seeds, it’s starting to look quite funky already, isn’t it?
  3. Tumble that all around and add a good few sea salt flakes to help season things up. Fling the whole tray in the oven and close the steam vent – it’s going to want around 30 mins of uninterrupted oven time to get going.
  4. While that happens, peel and roughly chop your garlic, finely chopping 1 big clove to go in the tahini mix in a minute.
  5. Juice the orange and take a few swipes of zest too.
  6. Make the tahini dressing; In a small bowl, add the tahini, 1 finely chopped garlic clove, the remaining spice seeds and some water to create a light but glossy dressing, season this with salt, but no pepper – remember that harissa on the cauliflower.
  7. Open the oven and give the cauli a good ‘shuggle’ about, now open the steam vent and to the baking tray add the sage leaves, the orange zest and juice and all that roughly chopped garlic, make sure the cauli looks like it still has enough olive oil and pop the tray back in the oven – this time for just 20 mins, it may want a little longer, but you do not want to burn that garlic.
  8. Find a nice flat serving dish, scatter the now fully roasted and spicy cauliflower over this, adding any oil or juices in the tray over the top.
  9. Fling the green leaves over the top, drizzle with the tahini dressing, scatter over the remaining seeds and then relax, it’s all done and it’s not quite like cauliflower as you thought you knew it.

Recipe created by Tim Maddams. Tim is a chef, food writer and cookery teacher who produces seasonal recipes for ESSE at his home in Inverness using ingredients grown in his kitchen garden. ESSE first met Tim over ten years ago when he regularly co-featured in the hit TV series River Cottage. During his time as head chef at River Cottage Tim pioneered ethical, local, seasonal produce and became a key spokesperson in the area of responsibly-sourced food.

Tim’s aim is to show off the “tremendous versatility” of the ESSE 600 X electric range cooker. The new 600 X has ESSE’s classic heat storage construction, patented ovens, beautiful colour finishes and the reassuring ‘solidity’ with modern, electric controllability and responsiveness.

Tagged With: Ovens, Savoury, Starter, Steam Vent, Vegetarian

Baked Squash and Parmesan Soup

10th November 2024 by Dan

November

I love the abundance of November, there’s still just about stuff tumbling from the poly tunnel including a few very late and not all that sweet tomatoes, we have had our annual batch of pigs taken care of so there’s bacon to make and a freezer full of wonder, squashes and herbs to use up and well – darkness, the smoke of bonfires and the cosy heat from the ESSE lending a new warmth to this old farmhouse kitchen, full of drafts, holes, dogs and the occasional intrepid slug.

So, with the possibility of the last fun before Christmas resonating in the background of life I’ve put together a couple of really simple warming and spicy crowd pleasers for this month’s kitchen diary, I hope you like them, I hope you find them super simple to make and I very much hope you will share them with friends.

Baked Squash and Parmesan Soup

Cooking squashes needn’t be the peeling and coring gruelling exercise it seems to mean to most people. I bake almost all squashes I use whole, after a brief scrub and a good drizzle with olive oil and a generous sprinkling with salt and pepper. You can then, once baked and cooled, core the squash out very easily, scrape the flesh from the skin should you decide not to use it and then you have lots of tasty baked squash flesh to use for whatever purpose you like; salads, sides, sauces or indeed, soup.

Often I will make a soup out of a baked squash, using the scooped out seeds and a little onion as the base for a stock, retain the flesh of the squash with the skin on as it adds extra healthy fibre and wont effect the delicious texture of the soup whilst the same time enhancing the depth you will get in flavour by including all the lovely browned and caramelised “roasty” bits – a “win win” effectively – it’s also an easy one to sling on whilst you are using the oven for another dish – thus saving you energy too.

Less of a recipe and more a guide to getting the consistency right, the following step by step will help you find the right spot. You don’t need to use parmesan, or finish the dish with crispy sage, but both work excellently to elevate this simple pottage to supper party status.

So, here we go then;

Ingredients

  • 1 squash
  • 1 onions
  • 3 cloves of garlic
  • 8 or 12 sage leaves
  • 1 tablespoon of butter
  • Some water
  • A few black pepper corns
  • 1 glass of dry white wine
  • A little cinnamon powder
  • Olive oil
  • Salt

Method

  1. Set the top oven of your ESSE to around 180 degrees Celsius and close the oven steam vent.
  2. Wash and scrub your squash and select a suitable baking dish or oven proof pan, drizzle the whole top of the squash with olive oil season with salt and pepper, and fling it in the oven. More or less forget about it but perhaps set a timer for an hour and then have a look, you want the whole thing to be fully cooked so prod it with spoon back and see if it gives.
  3. Different squashes will have different cooking times and the size will also come into it, I used a Japanese winter squash the specific name of which escapes me but it is a little like a Crown Prince, so fairly firm fleshed and quite robust – mine was about the size of a volley ball and needed almost two hours to be full baked. If you are using a spaghetti squash or similar it will take far less time, a butternut will probably be somewhere in the middle.
  4. Once your squash is cooked, remove it from the oven and allow it to cool down – this can take rather a long time, and they can be handled whilst they are hot, but I prefer to let them come down to something approaching safe to handle before I get too involved with them, this I think improves the flavour of the end result but I maybe imagining it. Discard the stalk and the hard bit on the bottom.
  5. Scoop out the seeds into a small saucepan and add any fluid that has gathered in the baking vessel. Add a halved onion with the skin on and a few cloves of bashed garlic, pinch of salt, dash of white wine, sprig of thyme, a few black peppercorns and a fresh bay leaf if you can manage it. Top this up with cold water and bring to a gentle simmer, before leaving to steep for about 20 minutes.
  6. Meanwhile, break up your squash flesh and skin and add as much of it as you think you will need to the jug blender, set the rest aside for use in other things. Strain the stock into the blender over the baked squash within and blitz. As a rough guide I’d say you really want the fluid to come around 4 5th’s of the way up the squash you have in the blender – but some squashes are more densely fleshed than others, remember the old chef maxim here, it is easier by far to add more fluid if required than to remove it.
  7. Season, adjust consistency, add a dash of cinnamon powder, a pinch of chilli flakes and blend again, this time with a timer running for 1 minute – you will feel like it is a very long minute but trust me, let it have the time, the results will be silky smooth, tip and scrape out the soup in to a pan and allow it to just re heat nicely without boiling it, adjust the seasoning as required. Grate about a handful of parmesan cheese and fling half into the soup. Stir it in.
  8. In a small frying pan melt a tablespoon or 2 of butter until it is almost but not quite turning brown then add a few sage leaves and spoon the butter and leaves about a bit, remove form the stove but leave the leaves in the butter to go crispy, serve the soup in bowls with a few sage leaves, a drizzle of the butter from the sage pan, a further sprinkling of grated parmesan and a few more chilli flakes.

Recipe created by Tim Maddams. Tim is a chef, food writer and cookery teacher who produces seasonal recipes for ESSE at his home in Inverness using ingredients grown in his kitchen garden. ESSE first met Tim over ten years ago when he regularly co-featured in the hit TV series River Cottage. During his time as head chef at River Cottage Tim pioneered ethical, local, seasonal produce and became a key spokesperson in the area of responsibly-sourced food.

Tim’s aim is to show off the “tremendous versatility” of the ESSE 600 X electric range cooker. The new 600 X has ESSE’s classic heat storage construction, patented ovens, beautiful colour finishes and the reassuring ‘solidity’ with modern, electric controllability and responsiveness.

Tagged With: Hotplate, Ovens, Savoury, Starter, Steam Vent, Vegetarian

Marrow Masala Turmeric Fried Basmati Rice

1st October 2024 by Dan

Marrow, what is it good for? I know, it’s not an everyday issue nor one that seems as prevalent amongst those that don’t grow their own courgettes but almost any honesty table, farm shop or harvest festival box will doubtless contain a leviathan of the marrow order, resplendent in its glorious green, cream and yellow armour they are a thing of wonder but also a thing of ancient terror. My granny, god bless her, was keen on a marrow – a stuffed marrow was her weapon of choice but sadly this was not accompanied by any seasoning, and her oven lacked a little commitment to the cause as well, so things tended to end up a little moist, dreary and dare I say insipid. I have tried here to make things more interesting; I have turned the good ship marrow away from its stuffing course and set its sights on horizons a little more suitable, spicy and also, simple.

This recipe can be made more complex if you make your own Garam masala, I’d suggest that you do as it makes such a huge difference, I recommend the recipe in the Rick Stein India cookbook, or the Mira Soda version is good too – ultimately you will want to make it your own. Shop bought might will be fine but make sure it is fresh and vibrant – not a spice mix that has stayed on the shelf for some time, losing the will to live.

I have used fresh tomatoes as they are still coming out of the poly tunnel – but tinned will work just fine and are probably better than most shop bought fresh toms by this time of year.

I am not brave enough to commit to a proper “Indian” title to this dish, as I simply don’t have the knowledge or experience to accurately do that – so I’m calling this a “Curried Marrow Spiced Basmati Bake” – we love it in our house and I hope you will love it in yours, I often serve this up with some fresh mint and garlic yoghurt, and a few mustard seed wilted greens and if you feel like you will miss the meat – some diced free range chicken thighs can be added when you are cooking the onions.

ESSE Settings

Stove top to 50%
Top oven (vent closed) to 160

Prep time 20 mins, cooking time 45 mins.

You will need a large casserole type dish with a lid, and a sheet of baking paper.

Serves 6

Ingredients

  • 2 medium red onions
  • 2 large cloves of garlic
  • 1 inch of fresh root ginger
  • 125g butter
  • 300g basmati rice (soaked in warm water for at least 20 mins)
  • 6 curry leaves
  • 1,2 or three dried chillies or fresh chillies – depending on their heat and your preference
  • 1kg marrow
  • 1 dessert spoon each of Garam masala and ground turmeric
  • 1 teaspoon salt
  • 500g fresh super ripe tomatoes, blended in a liquidiser or 1 tin of good tomatoes, and a little water to rinse out the inside of the tin and top up the moisture
  • 250 ml water

Method

  1. To start soak your rice, it’s really important to help make sure this works as well as it can.
  2. Now then, let’s get cooking. Heat your pan upon the stove top and melt the butter in it. Slice the red onions and garlic and add these, cook them stirring occasionally for around 8 minutes then add the finely chopped root ginger cook for another couple of minutes, add the turmeric and spice and again continue cooking – all very straightforward.
  3. When it comes to the marrow things are a little more complicated – marrow skin is often tough as old boots, and the seed are big so – I like to peel off about 2/3rds of the skin using a sharp knife and also trim out the seeds and the spongy flesh that surrounds them – if you trim off the end of your marrow to expose a cross section you will see that you can cut your marrow lengthways into three, this will leave you with easy segments to remove the seeds from. These segments can then be sliced into roughly pound coin thick pieces. I don’t like to remove all the skin as it’s a great source of fibre, full of goodness and lends a little texture to this dish – but you can remove it all if you want.
  4. Add the marrow to the onion mix and cook for a few minutes stirring well, add the blitzed tomatoes and cook again for a minute or two with the lid on. Once everything is simmering nicely add the salt and chillies and curry leaves , along with the water – bring this all back to the simmer.
  5. Now, drain the rice that has been soaking and add this to the pan – spread it out well without quite stirring it in, but making sure it is as submerged as possible.
  6. Make a close-fitting circle of baking paper to fit on top of the rice and place it on top of the rice, fit the lid to the pan and throw the whole thing into the oven for 30 minutes.
  7. After 30 minutes take it out of the oven but do not remove the lid leave it to stand for about 10 minutes.

That’s it – you are now ready to serve, the rice should be soft but not over cooked, the marrow flesh should be soft and tender, well spiced and unctuous – just spoon it out into bowls, add the garnish of your choice and serve – you may find yourself wishing for more marrows!

Recipe created by Tim Maddams. Tim is a chef, food writer and cookery teacher who produces seasonal recipes for ESSE at his home in Inverness using ingredients grown in his kitchen garden. ESSE first met Tim over ten years ago when he regularly co-featured in the hit TV series River Cottage. During his time as head chef at River Cottage Tim pioneered ethical, local, seasonal produce and became a key spokesperson in the area of responsibly-sourced food.

Tim’s aim is to show off the “tremendous versatility” of the ESSE 600 X electric range cooker. The new 600 X has ESSE’s classic heat storage construction, patented ovens, beautiful colour finishes and the reassuring ‘solidity’ with modern, electric controllability and responsiveness.

Tagged With: Hotplate, Ovens, Savoury, Steam Vent, Vegetarian

Oven dried tomatoes with basil, and a stove top toastie

9th September 2024 by Dan

Tomatoes

Whether you grow your own, pilfer them from next door or simply buy them in the shops – UK tomatoes are at their very best this month, they are also at their most abundant so you should be able to grab a bargain – but whatever are you to do with them?

“Whilst the lovely autumnal tomatoes won’t be around for long they can be preserved and there are many ways to do so. I like to make soups and sauces and freeze them, I also like to ferment cherry tomatoes with Asian seven spices and my mate Bill makes the most wonderful green tomato chutney – ill see if I can prize the recipe off him…. My ultimate favourite though, and one that suite. The ESSE range cooker perfectly, is the oven dried tomatoes routine. This is a version of the way we used to make them at River Cottage Canteen, when I used to have hair and more energy, which I think is based on an old favourite of the River Café version that I used to make at Alistair Little’s in Notting Hill even further back in the day when I didn’t even realise I had hair and energy was crystallising out of the air and straight into my cooking. Enough day dreaming of active follicles, on with the cookery.”

Oven dried tomatoes with basil, and a stove top toastie there of…

I tend to do these in the bottom oven of the ESSE with the vent open and the best thing to do is to pop them on overnight, just don’t forget that they are in there – start on 160 for the first hour or two then turn it down to 120 and just forget about them till the morning – you can also pop them on in the morning and take them out in the afternoon – you get the picture…

Ingredients

  • Around a kilo and a half of well ripe tomatoes
  • A few leaves of basil
  • A clove or two of garlic
  • A glug of good olive oil
  • Salt and Pepper
  • A well trusted ESSE baking tray and a something else to do for a while

And later on you might want

A couple of slices of your daily bread, and some fine cheddar style cheese. A little pesto if you fancy it or some harissa paste of you like things spicy

Method

  1. To begin with you will need to cut up your tomatoes – you can cut them into eighths, or quarters or even halves – just remember the larger they are the longer they will take to dry out (due to the reduced surface area caused by cutting them less) – and try not to have too much of a variance in size of cut tomatoes across each batch you make so you don’t get too many really dried ones and too many not quite dried enough ones.
  2. Place you cut tomatoes onto an ESSE baking sheet skin sides down as far as possible, drizzle with a little olive oil and season well with pepper and a little salt. Tear a few leaves of basil and scatter a that around with the tomatoes and slice a large clove of garlic very thinly and place a little of that on top of each piece of tomato too.
  3. Pop these in the bottom oven of the ESSE with the steam vent open on 160 degrees for 1 hour or so then turn the heat way down to 120 and basically do your best to forget about them for at least 6 hours. You can check them every now and again if you like.
  4. Once you are happy they are ready – they will have lost around 60% of their moisture and will be starting to look a lot like sun dried tomatoes you might buy in the deli, you can remove them from the oven or just turn the oven off and leave them there for another little while if they want a smidgeon longer.
  5. Take them out of the tray and place them in a clean jar or tub, add a drizzle more olive oil and any oil and reduced tomato juice from the baking tray should be scraped into the jar along with them. These lovely rich and salty but sweet tomatoes will now keep quite happily in the fridge for weeks on end – they won’t last that long though! They are a delicious addition to a salad or pizza or risotto, even chopped and tossed through your roasties on a Sunday to elevate that particular dish just another small notch, they work very well in a salad with roasted squash, walnuts, rocket and sheep’s curd… I will leave the details to you BUT you might want to consider a stove top toastie.

Ingredients

  • A silicon baking sheet or a piece of baking parchment or, if you are like me, a devil may care attitude towards your cooking plate on your ESSE stove top.
  • A few slices of good cheddar type cheese
  • A few of your dried tomatoes
  • 2 chunky slices of your daily bread
  • Butter

Method

I won’t labour the point here, you all know fine how to make a toastie I’m sure, but I do like to butter the outside and season with salt and pepper, cook them on the stove top – it’s worth dropping the lid down too just to help trap some heat and give them a little squeeze too – watch out you don’t squeeze too much cheese out and start a smokey catastrophe!

Tim Maddams is a chef, food writer and cookery teacher who produces seasonal recipes for ESSE at his home in Inverness using ingredients grown in his kitchen garden. ESSE first met Tim over ten years ago when he regularly co-featured in the hit TV series River Cottage. During his time as head chef at River Cottage Tim pioneered ethical, local, seasonal produce and became a key spokesperson in the area of responsibly-sourced food.

Tim’s aim is to show off the “tremendous versatility” of the ESSE 600 X electric range cooker. The new 600 X has ESSE’s classic heat storage construction, patented ovens, beautiful colour finishes and the reassuring ‘solidity’ with modern, electric controllability and responsiveness.

Tagged With: Hotplate, Ovens, Savoury, Steam Vent, Vegetarian

Slow roasted tomatoes, cream cheese and herby breadcrumbs

9th September 2024 by Dan

Tomatoes

Whether you grow your own, pilfer them from next door or simply buy them in the shops – UK tomatoes are at their very best this month, they are also at their most abundant so you should be able to grab a bargain – but whatever are you to do with them?

“The gentle warmth the ESSE range cookers emanate into the kitchen is a comfort as the days shorten rapidly up here in north east Scotland, and as the light withers the temperature variation extremes prompt a final pulse of effort in the garden and polytunnel, plums hang heavy on the tree and the apples won’t be very far behind.”

ESSE slow roasted tomatoes, cream cheese and herby breadcrumbs

This warming and intensely indulgent dish suits the time of year perfectly, basically we have three things to do. Fling a few super ripe toms into a pan with some olive oil, sling them into the ESSE top oven on 160 after a brief encounter with the stove top to get things going, and finally, after an hour or so, a little faffing with cheese and herby crumbs and a brief return to the firey furnace will result in a lunch not-to-be-missed. You might even wish to spice things up with a little chilli, but I have to say on this occasion I wont be, preferring to let the tomatoes power the play list of flavours, rather than relegate them to a secondary position of sweetness and softly melting texture.

Ingredients

  • A medium sized oven proof frying pan
  • A little fresh marjoram or thyme, or both
  • 2 large cloves of garlic
  • Salt and pepper
  • 50g full fat cream cheese
  • A handful of breadcrumbs and a sprig of parsley
  • 500g ripe tomatoes, ideally larger ones – I’m showing off and using my homegrown “Marmande” and “Green Zebra” but any really good and properly ripe tomatoes will work really well
  • 75 ml good extra virgin olive oil

Method

  1. To start, ensure you nudge the ESSE controller for the top oven up to 160, with the steam vent open and the stove top onto about 50%
  2. Rinse and de-stem your tomatoes, slice them horizontally so you expose maximum surface area on the cut side, if your tomatoes are oddly shaped you will just have to work it out as best you can.
  3. Place the pan on the stove top, to start getting it warmed up, and arrange your tomatoes into the pan, give them a slosh of olive oil. Finely slice 1 clove of garlic and place a sliver on top of each cut surface of tomatoes, these will be facing up so the majority of the juice stays inside the tomatoes, it’s not the end of the world though if a few go topsy turvy.
  4. Scatter over some sea salt flakes, some freshly ground pepper and either some thyme or fresh marjoram or at a pinch a little “mixed dried herb” from the larder – but don’t overdo it, we want to add backing vocals to the tomatoes not drown them out.
  5. Fling the whole show in the oven and – let’s get some herby breadcrumbs prepped whilst they do their thing. Place 1 roughly chopped clove of garlic in the food processor with some roughly chopped parsley, a little salt and pepper and a touch of olive oil. Add the breadcrumbs too and pulse the machine until the crumbs look a little green and everything is well mixed. Tip these out onto a baking sheet and pop then in the oven too, but just for 5 or ten minutes to toast them up a little.
  6. Fast forward to the end of the hour, carefully remove the tomato pan from the oven – things should be looking relaxed bordering on collapsed and smelling reasonably epic by this point. If they are swimming in juice, carefully drain some off and set it aside to add to your next soup, sauce or dressing, of just eat it like a broth whilst you wait for the next bit to happen.
  7. Place a little cream cheese onto the tomatoes with a teaspoon and then scatter over all the herby crumbs, and return the pan to the oven for another 10 minutes whilst you make sure the phone is on do not disturb, the door is closed and no one is about to interrupt your lunch.
  8. Plonk the pan on the table with a spoon, and dive on into a serious seasonal treat, remembering to return your ESSE cooker to its slumber mode, or set it to the correct level for whatever you plan to do next.

Tim Maddams is a chef, food writer and cookery teacher who produces seasonal recipes for ESSE at his home in Inverness using ingredients grown in his kitchen garden. ESSE first met Tim over ten years ago when he regularly co-featured in the hit TV series River Cottage. During his time as head chef at River Cottage Tim pioneered ethical, local, seasonal produce and became a key spokesperson in the area of responsibly-sourced food.

Tim’s aim is to show off the “tremendous versatility” of the ESSE 600 X electric range cooker. The new 600 X has ESSE’s classic heat storage construction, patented ovens, beautiful colour finishes and the reassuring ‘solidity’ with modern, electric controllability and responsiveness.

Tagged With: Hotplate, Ovens, Quick Meals, Savoury, Starter, Vegetarian

Aubergine and Red Pepper Chilli with Pickled Red Onions

14th February 2024 by Dan

I chose this recipe because I love the flavours and I love beans. It’s warming and colourful and adaptable to serve in different ways. The parmesan fried eggs are really delicious. As a variation I would serve it with rice (without the egg) or on a jacket potato.

Top tip – make sure you get the aubergine quite dark but also make sure it is nice and soft. I used the hot ESSE cast iron plate to sear the aubergine to get them nice and dark to help give a smokey flavour and the oven for slow cooking the red peppers. This tenderises and sweetens them. The induction was used to cook the chilli but equally I could have used the hot plate side for that too.

Ingredients

  • 2 x aubergines
  • 2 onions (and 1 red onion)
  • 3 red peppers
  • 1 dried chipotle chilli
  • 1 tsp cumin seeds
  • 2 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 tbsp. brown sugar
  • 2 tbsp. balsamic vinegar
  • 300g cherry tomatoes
  • 400 g tin tomatoes
  • 2 cans kidney beans
  • Salt and pepper
  • 2 large handfuls of spinach leaves
  • 1 lime
  • Olive oil

Method

  1. Heat the hot plate to about 2/3 capacity. Slice the aubergines into 3cm thick rounds and drizzle with olive oil. Season with salt and pepper. Sear the slices directly on the middle of the hot plate. Put the lid down to keep moisture in and cook on both sides until they are soft and browned.
  2. Half the red peppers and remove seeds and stalks. Place in a roasting tray with olive oil, salt and pepper and chopped garlic. Bake in the oven with vent open at 160c (ESSE dial guide middle of MOD) until soft (about an hour)
  3. Chop or slice the 2 white onions and cook with a little oil in a deep pan. Add the spices and the chilli. (Soak the chilli in hot water first and cut it up with a pair of scissors)
  4. Add the peppers, aubergines, tomatoes, beans, sugar, and vinegar. Allow to simmer gently and then check for seasoning and adjust to your taste.
  5. Finely slice the red onion, cover with some white vinegar and a little white sugar. Leave to soften in this pickle.

To serve; Stir the spinach into the hot chilli. Add a squeeze of lime juice to taste. Place chilli in a bowl with a grilled slice of focaccia and some of the pickled red onions.

Recipe prepared and served by Dominique Ashford at Dale House Barn and Kitchen in the Forest of Bowland, North East Lancashire. A warm welcome is offered at Dale House with delicious home cooked meals made using either the ESSE 1000 X electric range cooker or the ESSE Ironheart wood-fired cooking stove.

Dominique has trained in some of the best professional kitchens in the country under Michelin starred chefs such as the Roux brothers and Aiden Byrne. She was head pastry chef at the Houses of Parliament for 13 years and also at Sir Terence Conran’s flagship restaurant, Le Pont de la Tour. She continues to do private chef work and consultancy to restaurants, individuals and high end brands such as ESSE Stoves and Range Cookers. She now uses her skills and imagination to run cookery and baking courses, guests are in-store for a culinary treat.

Tagged With: Family Meals, Hotplate, Ovens, Savoury, Steam Vent, Vegetarian

Red winter salad with beetroot, Yorkshire rhubarb and chicory

7th February 2024 by Dan

This is a refreshing, colourful and nutritious salad.  This serves 4 people as it will keep in the fridge for the next day.

Ingredients

  • 2 heads of red chicory
  • 1 small bunch of fresh beetroot
  • 4 sticks of forced Yorkshire rhubarb, trimmed and cut into chunks
  • 1 tablespoon honey
  • 3 spring onions, finely chopped

For the dressing:

  • 1 teaspoon Dijon mustard
  • 1 dessertspoon cider vinegar
  • 3 tablespoon olive oil
  • Sea salt and freshly ground black pepper

Method

  1. To cook the beetroot, wash but don’t peel them. Place them on an oven tray and cover with kitchen foil. Roast in the oven 180C (ESSE dial guide centre of HOT) for about 1 1/2 hours, depending on their size or leave them in the ESSE on slumber mode for longer.
  2. Cool them and then rub the skin off with your hands (wear gloves!).
  3. Put the the chunks of rhubarb onto a roasting tray, drizzle with honey and roast for 5 – 9 minutes until just tender. Reserve the honey and rhubarb juice for the dressing.
  4. To make the dressing, place all the ingredients, except the oil, into a bowl. Whisk them together until mixed then pour the oil in and whisk continuously until a thick dressing.
  5. Add the honey/rhubarb juices and add the finely chopped spring onions. Taste the dressing for seasoning.
  6. To assemble the salad: Trim away the chicory stalk ends then separate the leaves and arrange on a large platter.
  7. Then cut the cooked & peeled beetroot and arrange on top of the chicory, followed by the cooked rhubarb chunks.
  8. Pour over the dressing, enough to your liking and serve.

This winter salad can be served with a Caramalised red onion and cheese heart quiche.

Recipe prepared by Philippa Vine at Bluebell Farmhouse Kitchen and Cookery School in East Sussex.

Tagged With: Ovens, Quick Meals, Savoury, Vegetarian

Caramalised red onion and cheese heart quiche

7th February 2024 by Dan

You don’t have to bake the pastry blind as it will cook on the base of the ESSE oven. This is a simple recipe, with store cupboard ingredients and the perfect match with this refreshing and nutritious February salad. I used a 23cm heart shaped tin or use a loose based round tin.

Ingredients

For the pastry:

  • 175g wholemeal or plain flour
  • 85g cold butter
  • 1 egg
  • 1 teaspoon smoked sweet paprika (optional)

For the filling:

  • 3 large red onions, finely sliced
  • 2 tablespoons olive oil
  • 100g mature hard cheese, grated
  • 2 eggs
  • 150ml single cream
  • Sea salt and freshly ground black pepper
  • Freshly grated nutmeg

Method

Heat the oven to 180C (ESSE dial guide middle of HOT).

  1. For the pastry, mix together the flour and paprika. Then add the butter, cut up into cubes and rub into the flour, mix until fine breadcrumbs.
  2. Then add the egg until it makes a dough (if you are using wholemeal flour you may need to add a splash of cold water to make a dough). Leave to rest in the fridge while you make the filling.
  3. Cook the onions in the oil until  they start to soften (the longer and  the slower the better).  You can cook them in the oven if you prefer.  Cook until they are softened and turn naturally sweet. Then season to taste.
  4. Line the tin with pastry. Sprinkle half of the grated cheese over the tart base and then spread the onions on top.
  5. Beat the eggs into the cream, season with salt and pepper and pour over the onions, top with the remaining cheese and finally grate in some fresh nutmeg.
  6. Bake direct on the base of the ESSE oven for about 35 minutes or until the filling is firm and golden.

Caramalised red onion and cheese heart quiche is lovely served with a Red winter salad with beetroot, Yorkshire rhubarb and chicory.

Recipe prepared by Philippa Vine at Bluebell Farmhouse Kitchen and Cookery School in East Sussex.

Tagged With: Family Meals, Hotplate, Ovens, Savoury, Vegetarian

Poppyseed Pancakes with Lemon curd cream cheese

7th February 2024 by Dan

For me this is one of huge benefits of owning an ESSE cooker, using the hotplate to cook pancakes, tortillas and flat breads direct on the hotplate.  Its worth getting the cooker just for pancakes!! No need to own any non-stick frying pan as you have your own built in pancake pan! You will make about 8-10 pancakes. Pancakes are quick and easy to make “1-2-3 “ (100g flour, 2 eggs, 300ml milk). The batter improves in texture and flavour if you leave it to rest for  30 minutes or over night in the fridge before making the pancakes. This gives the flour a chance to absorb the liquid and for the gluten to relax. This recipe makes crepe style pancakes as I love them thin.  The consistency of the batter determines the thickness of the pancake. The thinner the batter the thinner the pancake.  Have a flippin’ time!

Ingredients

  • 100g plain flour
  • 2 eggs
  • 300ml milk
  • A knob of butter, melted
  • A tablespoon of poppy seeds
  • A pinch of sea salt

For the filling:

  • 150g lemon curd
  • 200g cream cheese

Method

  1. Put the flour, a pinch of salt and poppy seeds in a bowl.
  2. Make a well in the centre and whisk in the eggs, then slowly whisk in the milk, drawing the flour into the liquid to make a smooth batter.
  3. Whisk in the melted butter.
  4. Ideally, let the batter to rest for half an hour.
  5. Meanwhile, make the filling by beating the lemon curd into the cream cheese.  Taste, you can always add some fresh lemon juice for extra sharpness.

To cook the pancakes, heat the hotplate to 200C (dial on 12 o’clock) and wipe the hotplate with a greased kitchen paper.  Then using a ladle pour a little batter directly on the hotplate, swirl it around with the back of the spoon to make it thin.

Allow the pancake to brown on its underside, this will take about 60 seconds and then flip, using a palette knife, and cook until golden on the other side. As the pancakes are cooked, stack and repeat with the remaining batter.  Then when you are ready to serve them, cover half of each pancake with the curd filling and fold in half.  These can be made in advance and reheated in the ESSE.

Recipe prepared using the right hand side of the cast iron hotplate on the ESSE Ironheart wood-fired cooking stove by Philippa Vine at Bluebell Farmhouse Kitchen, East Sussex.

Tagged With: Hotplate, Quick Meals, Savoury, Starter, Sweet, Vegetarian

Creamed Cabbage with Carrots

9th January 2024 by Dan

A delicious winter side dish that cooks quickly and is great to serve with a dish that requires a sauce.

Serves: 4

Ingredients

  • 1 Savoy cabbage, washed & finely shredded
  • 3 carrots, peeled and grated
  • A good knob of butter
  • 100ml double cream
  • A little grated nutmeg
  • Freshly ground black pepper and sea salt

Method

  1. Place the shredded cabbage and carrot into a large pan.
  2. Season with salt and plenty of freshly ground black pepper and a little grated nutmeg.
  3. Add the butter and a couple of tablespoons of water.
  4. Put a lid over the pan and place it on a high heat.
  5. When you see lots of steam under the lid, remove the pan from the heat and stir in the cream.
  6. Taste for seasoning and replace the lid until you are ready to serve. It can be reheated well or left at the back of the ESSE until needed.

Winter comfort recipes prepared by Philippa Vine using the Ironheart wood-fired cooking stove at Bluebell Farmhouse Kitchen and Cookery School in East Sussex.

Tagged With: Hotplate, Savoury, Vegetarian

Waldorf salad with pickled walnuts

2nd January 2024 by Dan

A tasty, healthy and simple winter salad with the added bonus of one of my favourite winter store cupboard ingredients of pickled walnuts.  Try adding some to a beef stew to give it an extra savoury flavour.

Ingredients

  • 60g walnuts
  • 3 apples, skin left on, cored & cut into small chunks
  • 4 sticks of celery, chopped into small chunks, include the leaves too
  • A small handful of fresh parsley, chopped
  • 3 pickled walnuts, finely chopped

For the vinaigrette

  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 4 tablespoons of olive oil
  • 2 tablespoons apple cider vinegar
  • Sea salt and freshly ground black pepper

Method

  1. Toast the walnuts in the ESSE until lightly golden and aromatic.  Leave to cool.
  2. In a bowl, mix the apples, celery, parsley, pickled walnuts and the toasted walnuts roughly chopped.  Give it a good stir.
  3. Make the vinaigrette by placing all the ingredients together in a small bowl and whisk to emulsify then add enough of the vinaigrette to coat the salad.  Leave any leftover salad dressing in a jam jar for another salad.

Winter comfort recipes prepared by Philippa Vine using the Ironheart wood-fired cooking stove at Bluebell Farmhouse Kitchen and Cookery School in East Sussex.

Tagged With: Ovens, Quick Meals, Savoury, Starter, Vegetarian

Stuffed butternut squash with creamy leeks and chicken

31st October 2023 by Dan

Serves 4 depending on the size of the squash. A great one pot and a seasonal gluten free meal.  Leave out the chicken if you would like it vegetarian.

Ingredients

  • 2 butternut squashes
  • 2 large leeks, washed and chopped
  • 2 teaspoon fennel seeds
  • 2 chicken breasts, diced small
  • 150ml double cream
  • Olive oil and a knob of butter
  • Sea salt and freshly ground black pepper

Method

  1. Preheat the oven to 190C / ESSE dial reading low end of HOT.
  2. Halve the squash lengthways and place cut side up on a baking tray and roast for about 50 minutes (depending on the size) until tender.
  3. Fry the chopped leeks with a little oil and butter in a pan for a couple of minutes until softened.
  4. Then add the fennel seeds and season well then transfer to a bowl.
  5. Fry the chicken in the same pan with a little oil and cook for about 4 mins until cooked through, then add the cream to the pan.
  6. Bring to the boil and simmer for a couple of minutes.  Then add to the leeks.
  7. When the squash are cooked, with a knife cut around the edge about 1 cm from the skin, remove the seeds with a spoon and scoop out the flesh.
  8. Place with the leeks and chicken and give it a good mix.  Taste for seasoning and spoon this mixture back into the squash shells and return to the oven until piping hot.  Or you can prepare ahead of time and leave them in the fridge overnight and reheat when required.

Recipe provided by Philippa Vine of Bluebell Farmhouse Kitchen in East Sussex. Philippa is a cookery demonstrator with her own professional kitchen featuring a selection of British made ESSE range cookers. As a chef Philippa is a passionate advocate of local seasonal produce and what delicious dishes they can produce.  She is keen to share with the general public what a dedicated community of small independent farmers and producers there are across the UK and to encourage the reduction of food miles.

Tagged With: Family Meals, Hotplate, Ovens, Savoury, Vegetarian

Autumnal Warming Granola

12th October 2023 by Dan

The ESSE 990 ELX or 1000 X are perfect for baking granola as it gives such an even bake. This recipe can be seasonally adapted… cranberries for Christmas, dried blueberries and strawberries added in summer… maybe dried apricots in Spring! The added bonus of the steam vent is that it creates that delicious crunchy granola. It’s a delightful go to ‘meal’ when you are on the run, you feel you are adding goodness to your body!

Ingredients

  • 4 cups old-fashioned oats, organic preferably
  • A handful of chopped nuts, e.g. almonds, walnuts, cashews, Brazil nuts, pecans
  • ¼ cup pumpkin seeds
  • ¼ cup chia seeds
  • 1 teaspoon sea salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon Turmeric
  • ½ teaspoon ground ginger
  • A good grating of fresh nutmeg
  • 1 tsp of zested orange
  • ½ cup melted coconut oil
  • ½ cup maple syrup
  • 2 teaspoons pure vanilla extract
  • ½ cup chopped dried fruit (optional)
  • ½ cup of flaked coconut (optional)

Method

  1. Heat oven to 180c / ESSE dial guide top end of MODERATE.
  2. In a large mixing bowl, stir together oats, nuts, chia seeds, spices, orange zest and sea salt until evenly combined.
  3. In a separate mixing bowl, stir together the melted coconut oil, maple syrup and vanilla extract until combined.  Pour the coconut oil mixture onto the oat mixture, and stir until evenly combined.
  4. Spread the granola out evenly on an ESSE baking sheet or tray.  Bake for 20 minutes with the steam vent open, stirring once halfway through.  Then remove from the oven, add the coconut or dried fruit if using, and give the mixture a good stir.  Bake for 5 more minutes, until the granola is lightly toasted and golden.
  5. Remove from the oven and transfer the tray to a wire baking rack.  Let cool until the granola reaches room temperature.
  6. Store in an airtight container at room temperature for up to 1 month

This recipe was created and prepared using an ESSE Electric Range Cooker  by Georgina Revill of Vivaldi Catering. Georgie runs a bespoke cookery school called The Cook Shack on the Isle of Man.

Tagged With: Baking, Ovens, Savoury, Vegetarian

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