- 100g Medjool dates
- 100g wholemeal self-raising flour
- 100g self-raising flour , plus extra for dusting
- 30g ground almonds
- 1 large free-range egg
- olive oil
- 320g blueberries
- 1 tablespoon runny honey
- 4 tablespoons Greek yoghurt
- ground cinnamon , optional
How to cook
- Tear the stones out of the dates and place the flesh in a food processor with the flours, ground almonds, egg, a tiny pinch of sea salt and 70ml of water.
- Blitz until combined and forming a ball of dough, then roughly knead on a clean flour-dusted surface for just 2 minutes.
- Roll out the dough 1.5cm thick, then use an 8cm cutter (or a pint glass) to cut out two rounds. Use a 3cm cutter (or the end of a clingfilm roll!) to cut a hole in the centre of each one, then use those centre bits and the remaining cut-offs of dough to roll it out again, repeating the process until you have four doughnuts in total.
- Simmer the doughnuts in a large pan of gently boiling water for 5 minutes, very carefully turning them over halfway through.
- Place a large frying pan on a medium heat with 1 tablespoon of oil. Drain the doughnuts well, then carefully transfer them to the frying pan to get golden for 10 minutes, turning regularly to build up a nice crust.
- Once looking good, add the blueberries to the pan, then drizzle over the honey. Jiggle and shake the pan over the heat for a couple of minutes, using a spoon to keep turning the doughnuts in all that lovely jammy blueberry juice.
- When it looks nice and shiny and the doughnuts are purple, ripple the yoghurt through the pan and divide between your plates. Nice with a sprinkling of cinnamon, to finish.
Smoky chorizo salmon
- 2 x 150 g salmon fillets , skin on, scaled, pin-boned, from sustainable sources
- 300 g ripe mixed-colour cherry tomatoes
- 4 sprigs of fresh basil
- 8 black olives , (stone in)
- 30 g higher-welfare chorizo
How to cook
- Put the salmon flesh side down in a large cold non-stick frying pan and place on a medium-high heat.
- As the pan comes up to temperature and the salmon begins to sizzle (about 3 minutes), flip it over and cook on the skin side for 5 minutes, or until very crisp and just cooked (depending on its thickness).
- Meanwhile, halve the cherry tomatoes, tear up most of the basil leaves, then toss it all with 1 tablespoon of red wine vinegar and a pinch of sea salt and black pepper.
- Squash the olives and discard the stones, then finely chop the flesh. Mix with 1 teaspoon of extra virgin olive oil and a splash of water.
- Finely slice the chorizo, add to the pan for the last 2 minutes, then toss in the dressed tomatoes for 30 seconds.
- Divide between your plates, with the salmon on top. Spoon over the dressed olives and pick over the remaining basil.
Calves Liver, Bacon, and Onion Gravy
- 600g Calves Liver
- 250g Sloane’s Smoked Bacon
- 500ml Sloane’s Onion Gravy
- 1kg large potatoes
- 150ml milk
- 100g butter
- Salt & pepper
How to cook
- Cut your potatoes into 3-4cm chunks and boil in lightly salted water until soft. Once soft, drain and leave to steam for 5 minutes before mashing.
- Finish the mash by placing the milk and butter in the pan used to boil the potatoes, return to the heat and warm gently until the butter has melted. Add the potatoes and mash using either a potato masher or potato ricer.
- Stir well and season with salt and pepper.
- In a hot griddle pan, first cook the bacon turning once until cooked through and crispy. Season the liver with salt and pepper and in the same pan (with the bacon fat still in) sear the liver for about one minute each side, leaving the middle slightly pink.
- Warm the onion gravy in a pan until hot through.
- Spoon the mash onto four warmed dinner plates, place the liver and bacon on top and pour the gravy over the dish.
Recipe by Joe Sloane