Recipes

Alice Liveing’s Salmon & Egg Fish Cakes

A simple recipe that can be made in advance ready to cook in 25 minutes. Packed full of protein from delicate flaked salmon or sea trout when in season and Clarence Court Burford Brown eggs. You can try with sweet potatoes in place of white potatoes and haddock or mackerel instead of salmon or sea trout.

Serves 4

650g maris piper potatoes, peeled and cut into chunks
Olive oil
200g salmon or sea trout fillet, skin on
2 lemons
½ teaspoon smoked paprika
Sea salt and freshly ground black pepper
120g frozen peas
2 large Clarence Court Burford Brown eggs, hard boiled and peeled
Small bunch of mixed herbs (like flat leaf parsley, chives, dill, basil), finely chopped
3 large Clarence Court Burford Brown eggs, beaten
3 tbsp plain flour
150g dry breadcrumbs
2 tablespoons mixed seeds
200g Greek yoghurt
Serve with green beans or a salad

Pre-heat the oven to 200c/ 400f/ gas mark 7.

Boil the potatoes in a large pan for around 12 minutes or until soft. Drain in a colander and allow to steam dry. Mash well and place to one side.

Meanwhile heat 1 tablespoon of olive oil in a medium frying pan and pan fry the fish for 3 minutes on each side or until just cooked through. Once cooked place the fish on a plate, peel off and discard the skin and flake the fish into big chunks and add to the potato bowl. Grate over the zest of 1 lemon, smoked paprika and season with salt and lots of black pepper.

Boil a kettle and place the peas in a sieve, place the sieve over the sink and pour the boiling water over the peas. Place the peas in a small bowl and mash with a fork. Add the peas to the potato and salmon. Chop the hard boiled eggs and add to the mix along with half of the chopped herbs and crack in one of the whole eggs. Gently mix everything together and place the bowl in the fridge whilst you prepare the coating.

Alice Liveing’s Salmon & Egg Fish Cakes

Alice Liveing’s Asparagus & New Potato Frittata

Alice Liveing makes the most of British, seasonal greens in her asparagus and new potato frittata. Super simple to make and super delicious too – it’s fabulous dished up for brunch, lunch or dinner.

Serves 2 – 4

200g new potatoes, cut into quarters
100g British Asparagus
1 onion, finely chopped
6 Clarence Court Burford Brown or Old Cotswold Legbar eggs, whisked
1tbsp olive oil
Rocket, to serve

Heat your grill to high. Put the potatoes in a pan of cold salted water and bring to the boil. Once boiling, cook for 4-5 mins until nearly tender, then add in the asparagus for around 30 seconds – 1 minute at the end. Drain and leave to stand.

Meanwhile, heat the oil in a large frying pan and add the onion. Cook this off until softened.

Pour your mixed eggs over the onion in the pan, then add the asparagus and potatoes. Place under the grill for 5 mins or until golden and cooked through. Cut into wedges and serve from the pan with salad.

Alice Liveings asparagus new potato frittata

Clarence Court – Turkish Eggs

150g Greek yogurt
1/2 clove garlic, crushed
2 Clarence Court eggs
A small handful of dill, finely chopped
3tbsp salted buttter
1tbsp olive oil
1/2tsp smoked paprika
A small handful of coriander, chopped
2 slices of sourdough, toasted

Method:

Begin by putting the greek yogurt in a large bowl and then whisk in the garlic, dill, olive oil and some seasoning. Leave on the side while you prep the rest of the ingredients so the yogurt can come to room temperature.

Next, heat the butter in a small pan until melted, stir in the paprika and leave over a very low heat.

Meanwhile, fill a saucepan half full with water and bring to the boil. Poach the eggs by gently cracking into the pan and reduce the heat so it gently simmers. Leave for 3 minutes then scoop out with a slotted spoon and gently poke the yolk to see if it is done to your liking. Drain the eggs on kitchen paper.

Finally, add your yogurt to a bowl and then add the eggs. Finish by drizzling over the paprika butter and then sprinkle with a little parsley. Serve with the sourdough for dunking.

Alice Liveing Clarence Court Turkish Eggs

Clarence Court – FRIED EGGS OVER GARLICKY ROASTED POTATOES

1-2 medium sized potatoes, peeled and cut in to large cubes
2 Clarence Court eggs
2 cloves of garlic, crushed
2 spring onions, chopped
A small handful of coriander, chopped
1 red chilli, chopped
1/2 avocado, halved and sliced
Olive oil

Method:

Begin by cooking the potatoes in boiling salted water until softened then drain well.

Heat 1tbsp olive oil with your garlic, spring onion and chilli in a non-stick frying pan and then add the potatoes and fry until crisp and golden, then scoop out of the pan in to a warm dish.

Finally, add some more olive oil to the pan and fry off two eggs. Serve these on top of your garlicky potatoes and finish with half an avocado and your chopped coriander.

Clarence Court fried eggs over garlic potatoes

Clarence court – BRIOCHE FRENCH TOAST WITH BLUEBERRY COMPOTE

For the brioche French toast:

1 Clarence Court egg
2tbsp oat milk, or similar
1/2tbsp caster sugar
A drop of vanilla extract
2 thick slices of brioche
Butter for frying

For the blueberry compote:

100g blueberries
1/2 tbsp honey
A squeeze of lemon juice

Method:

Begin by putting the compote ingredients in to a pan. Heat gently until the blueberries start to pop and release their juice and then simmer on a low heat for 2-3 minutes until jammy, and set aside.

Meanwhile, to make the french toast, mix together the egg, milk, sugar and vanilla extract until the sugar has dissolved. Dip the bread in the egg mix so it is thoroughly coated. Fry the slices in the butter until golden brown on both sides. Serve the french toast with the blueberry compote.

brioche french toast blueberry compote

Clarence Court – Greens and Grains Bowl

(Uses x2 Clarence Court Burford Brown Eggs)

100g pre cooked quinoa
50g pre cooked lentils
1.5tbsp pesto
50g spinach, finely chopped
1/2 lemon, juiced
1 red chilli, finely sliced
1tbsp olive oil
Salt and pepper
1tbsp apple cider vinegar
2tbsp pumpkin seeds
2 Clarence Court Burford Brown eggs

Method:

Begin by mixing your cooked quinoa and lentils in a large mixing bowl. Add your pesto, finely chopped spinach, lemon juice, chilli and olive oil and mix until completely combined. Once combined, place the entire contents into your serving dish.

Next, turn on your grill to heat up. Lay your pumpkin seeds onto the tray and place under the hot grill. Keep an eye on them as they burn easily, but they should take around 2-3 minutes. Remove and leave to cool.

In a saucepan half full with water, add your cider vinegar to and bring the water to the boil. Poach your eggs in your preferred method, leaving them to cook for around 3-4 minutes depending on their size, before removing with a slatted spoon and serving on top of your grains mix. Finally sprinkle over your pumpkin seeds and serve.

Clarence court greens and grains bowl

Alice Liveing’s Potato, Spring onion and Feta Frittata

(WITH CHANGES FROM ORIGINAL RECIPE)

(Uses x4 Clarence Court Burford Brown Eggs)

250g cooked new potatoes, sliced
4 eggs
1 handful of dill
4 spring onions, finely sliced
100g feta, crumbled
Olive oil

Method:

In a small non-stick frying pan, heat oil over a medium heat. Add potatoes, then fry until beginning to crisp, this should take around 8 mins. In a bowl, whisk together the eggs, spring onions, dill and some seasoning. At this point, turn on your grill.

Tip the eggs into frying pan, mix quickly, lower the heat, then sprinkle over the crumbled feta. After about 8 mins, once the top side has almost set, pop under the grill for 2-3 mins or until firm and golden. Slide out of the pan and serve!

clarence court spring onion feta potato frittata

Clarence court – Gooey Dark Choloate Chip Brownies

(Uses x3 large Clarence Court Burford Brown Eggs)

185g organic unsalted butter
185g cooking dark chocolate
85g plain flour
40g cocoa powder
100g best 80% dark chocolate
3 large Clarence Court Burford Brown eggs
275g golden caster sugar

Method:

Cut 185g unsalted butter into small cubes and tip into a medium sized bowl then break 185g cooking dark chocolate into small pieces and drop into the bowl.
Next, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.

While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180 degrees.

Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.

Chop 80% dark chocolate into chunks on a board.

Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula.

Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.

Gently fold in this powder using a figure of eight action. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy.

Finally, stir in the 80% dark chocolate chunks until they’re dotted throughout.

Pour the mixture into the prepared tin and then gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.

Put in the oven and cook 25 mins. (May need slightly longer, keep in for another 5 if unsure).

Leave the whole thing in the tin until completely cold, then, cut into quarters, then cut each quarter into four squares.

Clarence court Choloate Chip Brownies

Warm Halloumi, Kale and Pomegranate Salad

200g kale
100g pomegranate seeds
200g halloumi
1 red onion
1 clove of garlic, minced
3tbsp tahini
1 lemon, juiced
A small handful of fresh mint
2tbsp olive oil

Pre heat the oven to 180 degrees.

Slice your red onion in to wedges and then assemble on to a baking try and drizzle with olive oil before placing in to the oven to cook for around 30 minutes or until caramelised and soft.

Next, add 1tbsp olive oil to a large frying pan and add all of your kale in to the pan to sauté on a medium heat until slightly charred and completely cooked through. Once done, place in to your serving dish and leave to stand.

For your dressing, add your tahini, minced garlic, lemon juice, a tbsp of olive oil and a big pinch of salt and pepper and mix everything until completely combined. To loosen the consistency a little, you can add a little warm water and stir through, then set aside.

Finally cut your halloumi into slices and then in either a frying or a griddle pan, add a drizzle of olive oil and fry off your halloumi for around 3 minutes on either side.

Remove your red onion from the oven and add to your kale, then finally serve with your halloumi, pomegranate and drizzle with your dressing!

Warm Halloumi Kale and Pomegranate Salad

Sweet potato and Red Onion Frittata

1 large sweet potato, peeled and cut in to small chunks
1 large red onion, peeled and cut in to wedges
6 large eggs
3 tbsp olive oil
A few sprigs of fresh dill
Seasoning

Begin by pre heating your oven to 180 degrees.

Place your sweet potato on to a baking tray, drizzle with olive oil, season and then place in to the oven to cook for around 30 minutes or until soft.

When cooked, add 1tbsp of olive oil to a large frying pan and add your red onions to the pan to soften. Add your sweet potato and then leave to cook for a few minutes.

Meanwhile, whisk your eggs in a bowl and then gently pour in to the pan and leave to cook for a few minutes, before reducing the heat and leaving to cook for a further 3 minutes before placing in to the oven to cook for a further 10 minutes or until cooked through.

Remove and serve topped with some fresh dill!

Sweet potato and Red Onion Frittata

Spicy Prawn Skewers with Asian Slaw

3 garlic cloves, finely minced
1 red chilli, seeded and finely chopped
2 tbsp of honey
2 tbsp olive oil
2 tsp lime juice

1/4 purple cabbage, finely chopped
1 green apple, finely chopped in to matchsticks
1 carrot, grated
A small handful of roasted cashew nuts
1 tbsp toasted sesame seeds
A small handful of mint and coriander finely chopped
1 red chilli, finely chopped

2tsp sesame oil
2tbsp soy sauce
1/2 lime, juiced
1tbsp olive oil

Heat your grill.
Begin by creating your prawn marinade by combining the minced garlic, chilli, honey, olive oil and lime juice.
Lace your prawns on to your skewers and then coat with your marinade before placing on to a baking tray and under the grill for around 10 minutes ensuring you turn half way through.

Meanwhile, mix your cabbage, apple, carrot, cashews, sesame seeds, mint, coriander and chilli in a bowl. In a separate bowl, mix your dressing ingredients and then pour over your salad, tossing to ensure completely covered.

Serve your prawns skewers a top your slaw!

spicy prawn skewers asian slaw

Carrot Cake Overnight Oats

40g grated carrot
A pinch of mixed spice
1/4tsp cinnamon
50g chunky porridge oats
1tsp honey
1tbsp sultanas
Milk, to cover

Mix all the dry ingredients together in a bowl until combined. Once mixed, cover slowly with your milk till you reach your desired consistency and stir through.

Place in to an airtight container and in to the fridge overnight, or for at least 3-4 hours.

 

carrot cake overnight oats

Chocolate orange energy balls

100g pitted medjool dates⁣
100g pecans⁣
50g pumpkin seeds⁣
50g chunky porridge oats⁣
4tbsp cacao + extra for rolling in after 2tbsp almond butter⁣
Zest and juice of 1 orange⁣

Place all the ingredients and around 3 tbsp of your orange juice in to a food processor.⁣

Blitz for a few minutes until the mixture is starting to clump together. If it’s a bit dry, add a drop more orange juice.⁣

Roll the mixture into small balls (you may need to lightly oil your hands here to help them come together) before finally rolling them in a light coating of extra cacao.⁣

chocolate and pecan energy balls recipe

Banana and Almond Butter Muffins

250g self raising flour
1tsp baking powder
75g brown sugar
3 very ripe bananas
2 large eggs
25g ground almonds
100g almond butter (I use pip and nut coconut almond butter) + extra for drizzling
50g toasted flaked almonds
100g natural yogurt

Heat the oven to 200 degrees.

Line a 12-hole muffin tin with muffin cases.

Sieve the flour into a bowl and then add baking powder, almonds and brown sugar.

In a separate bowl, mix the mashed banana with the nut butter, eggs and yogurt until the mixture is smooth, using a hand blender if you have one.

Fold the wet mixture and the dry mixture together along with half the flaked almonds.

Finally divide the mixture between the cases and bake for around 15-20 minutes or until risen and golden.

Remove and leave to cool before drizzling with a little extra nut butter and the remaining flaked almonds.

Banana and Almond Butter Muffins recipe

Smashed Peas on Toast

240g frozen peas
1 garlic clove, minced
1/2 lemon
A small handful of fresh mint
4 thick slices of sourdough bread

Put your peas into a small bowl and cover with boiling water, then set aside for 10 minutes.
Ad your garlic clove, lemon juice, mint, a pinch of salt and pepper and 1-2tsp of olive oil to a food processor and blend.
Drain your peas and then transfer them in to the food processor and further pulse until the mixture reaches a smooth consistency.
Toast your bread and then spread the mixture over the slices of toast, topping with a squeeze of fresh lemon and a good grind of black pepper.

smashed peas on toast

Creamy Lentil Dahl

1 large onion
3 cloves of garlic
A thumb size piece of root ginger
2tbsp butter
1tsp garam masala
1tsp ground turmeric
1tsp ground coriander
1tsp black mustard seeds
1 bay leaf
1tbsp tomato puree
250g cooked puy or beluga lentils
500ml hot vegetable stock
2tbsp double cream
A small handful of fresh coriander, chopped

Begin by preparing the onion, garlic and ginger, chopping them finely. (You could also blend them in a food processor to make a paste).
Melt the butter in a large saucepan and cook the above over a low heat for a few minutes. Add your garam masala, ground turmeric, ground coriander, mustard seeds and bay leaf, and cook for a further few minutes (you may need to add a dash of water too), before then adding the tomato puree and cooked lentils.
Now, pour in the stock and simmer over a medium heat for around 25 minutes or until the stock had reduced and the lentils are thick and creamy.
When the dhal is ready, stir in the cream, and garnish with your fresh coriander.

Alice liveing recipe Creamy Lentil Dahl

Sticky Date, Quinoa and Flaxseed Cookies

80g unsalted butter
30g maple syrup
75g caster sugar
30g jumbo oats
30g flaxseed
250g cooked quinoa
100g self raising flour
100g pitted chopped dates
1 egg
1tsp vanilla extract

Preheat the oven to 180 degrees and line two baking trays with baking paper.
Melt the butter and manly syrup together in a small saucepan.
In a separate bowl, mix together the sugar, oats, flaxseed, quinoa, flour and dates until completely combined.
Beat in the eggs and add the vanilla and then pour in the melted butter and continue to mix.
Cover the mixture and then leave to sit in the fridge for around 15 minutes.
Then, using your hands, create 12 balls and divide them between the baking trays before flattening with the back of a spoon.
Bake for around 15-20 minutes until golden and then remove and leave to cool.

Alice Liveing recipe Date Quinoa and Flaxseed Cookies

Easy Chicken and Quinoa Tagine

1 tbsp olive oil
4 chicken thigh fillets
1 onion, finely chopped
1tsp ground cinnamon
1tsp smoked paprika
1tsp ground coriander
1tsp ground turmeric
1tbsp lemon rind
400g chopped tomatoes
100g cooked quinoa
A small handful of dried apricots, chopped
1tbsp toasted almonds
A small handful of flat leaf parsley, chopped

Begin by adding your olive oil to a casserole dish and place over a medium heat. Season the chicken thighs well, and then add these to the dish. Fry for a few minutes and then add the onion and cook for 3-4 minutes until soft.
Next stir in the spices and cook for a minute before adding the lemon rind, chopped tomatoes and ½ a tin of water and then leave to simmer gently for around 15 minutes.
Finally, stir in the quinoa, dried apricots and 500ml of water, and cook for a further few minutes until thickened.
Serve scattered with the almonds and parsley.

easy chicken and quinoa tagine

Lentil Bolognese

1 onion, peeled
1 small carrot
3 cloves of garlic, peeled
1 celery stick
2tbsp olive oil
A sprig of fresh rosemary
400g chopped tomatoes
1tbsp tomato puree
250g cooked puy lentils
Seasoning
A small handful of fresh basil

Finely dice the onion, carrot, celery and garlic.
Add your olive oil to a saucepan and then add the vegetables and cook for a few minutes until softened.
Add the rosemary and then season well.
Next, add your chopped tomatoes, tomato puree and lentils and cook for a further 15-20 minutes until the sauce has thickened well.
Finally, remove the rosemary sprig and serve a top of spaghetti with some fresh basil.

alice liveing recipe Lentil Bolognese

Almond Butter, Banana and Apple Porridge

60g chunky porridge oats
Any milk or water, to cover
1/2tsp cinnamon
1/2 banana, mashed (depending on how sweet you want it to be)
1tbsp almond butter
1/4 apple, cut into matchsticks
1tsp maple syrup (optional)
A very small handful of skin on almonds, crushed

Begin by adding your oats, cinnamon and banana to a saucepan and then cover with your chosen liquid (I like to use oat or almond milk).
Bring to a gentle simmer on the hob until the porridge is completely warmed through, and then transfer in to a dish and top with your apple sticks, followed by your almond butter, crushed almonds and a drizzle of maple syrup if you prefer it a little sweeter!

Almond Butter Banana and Apple Porridge

Fully Loaded Mushrooms

2 eggs
2 large portobello mushrooms, stalks removed (or flat mushrooms)
1/2 avocado, stone removed and chopped in to small cubes
1 spring onion
4 cherry tomatoes, chopped in to quarters
1/2 red chilli, finely chopped
20g feta
1tsp lime juice
A small handful of coriander, chopped
Olive oil

Begin by heating the oven to 180 degrees.
Then mix your spring onion, cherry tomatoes, avocado, lime juice and coriander. Season well and then leave to sit.
Meanwhile, brush the mushrooms with olive oil and put on to a baking tray to cook for around 10-15 minutes in the oven.
When your mushrooms are almost ready, bring a saucepan half full with water to the boil and poach your eggs for around 3-4 minutes.
Once your mushrooms are cooked serve them topped with your poached eggs, and then top with your avocado mix. Finally crumble over your feta, and chilli and then drizzle with a glug of olive oil
to finish.

Alice liveing Fully Loaded Mushrooms

Cinnamon, coconut and vanilla overnight protein oats

50g oats
1 scoop vanilla protein
1/2tsp cinnamon
2tsp desiccated coconut
1/2 banana, mashed
Oat milk

Place your oats in to a tupperware and then add your cinnamon, coconut, mashed banana and protein and then gently pour over your oat milk until you cover the mixture completely.

Stir well until all the ingredients are combined and then add any extra milk if you feel like it needs it. Place the lid on to your tupperware and pop in to the fridge for at least two hours, but preferably overnight to set.

Cinnamon, coconut and vanilla overnight protein oats

One pot chicken, chickpea and chorizo

4 chicken thighs
1 red onion, cut in to wedges
1 round of chorizo, sliced
1 400g tin chickpeas, drained and rinsed
1/2 tsp rosemary, chopped
Olive oil
100ml chicken stock

Heat the oven to 180 degrees. Place the chicken thighs in an oiled roasting tin. Add the onions and season well before pouring the chicken stock in to the dish.
Roast for 30 minutes and then remove and add the chorizo, rosemary and chickpeas and cook for another 15 minutes or so. Then remove and serve!

One pot chicken chickpea and chorizo recipe

Fluffy Raspberry and Coconut Pancakes

135g plain flour
1 tsp baking powder
½ tsp salt
2 tbsp caster sugar
130ml oat milk
1 large egg, beaten
2 tbsp melted butter (plus extra to fry them in)

For the raspberry coulis:

250g raspberries
1 tbsp icing sugar
1/2 lemon juice only or to taste

+ Granola and dried coconut flakes

Method:

1. Sift the flour, baking powder, salt and caster sugar into a large bowl.
2. In a separate bowl, lightly whisk together the milk and egg, then whisk in the melted butter.
3. Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Let the batter stand for a few minutes.
4. Heat a non-stick frying pan over a medium heat and add a knob of butter. When it’s melted, add a ladle of batter. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm thick.
5. Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
6. For the coulis, heat up all the ingredient in a pan until the raspberries are gently bubbling and then blitz in a food processor.
7. Serve your pancakes with raspberry coulis and toppings.

Fluffy Raspberry and Coconut Pancakes

Peanut Butter and Date Cookies

200g peanut butter
175g golden caster sugar
2tbsp chopped dates
1/2tsp salt
1/2tsp cinnamon
1 egg
1tsp milk

Set your oven to 180 degrees.
Mix your peanut butter and sugar first, before adding your dates, salt, cinnamon, egg and milk until it comes to a dough consistency.
Place some baking paper on to two baking trays and then using your hands make 8-10 small balls before using a spoon or your hands to flatten them in to cookie shapes.
Cook for 12-15 minutes before golden and then remove and leave to cool fully first before plating up and serving!

Peanut Butter and Date Cookies

Whipped Feta on Sourdough Toast with Poached Eggs

60g feta
2tbsp Greek yogurt (I use Fage)
1/2 lemon, juiced
2 slices of sourdough
1tbsp dukkah
1 small handful of flat leaf parsley, chopped

Begin by adding the feta, yogurt, lemon juice, a good amount of seasoning and a little bit of water in to a bowl and mix until completely combined. (You can use a food processor to do this)
Next, fill a saucepan half full with slightly salted water and bring to the boil. Crack your eggs in oto the water and cook for around 3 minutes.
Meanwhile, toast your sourdough.
Finally, serve your whipped feta on to your toast and then top with your poached eggs and then sprinkle with the dukkah and parsley.

whipped feta on sourdough poached eggs