Charlotte’s Cottage Pie


Preparation time: 1 hour
Cooking time: 40-45 minutes
Serves: 4 people


6 banana shallots finely sliced

180g of merchant gourmet whole chestnuts
Garlic oil
Knorr rich beef stock pot
450g of field&flower course cut beef mince
Worcester sauce
Red wine
Half a butternut squash
1 large potato
Knob of butter


1.Pre-heat the oven to 180c. Cut your potatoes and butternut squash into even sized pieces, and put into a large pan of cold salted water. Let the water boil and then simmer until soft.

2. While this is happening, heat a glug of garlic oil and a splash of water in a pan and soften the shallots.

3. Add the beef to the pan and brown the meat, add some wine and a few dashes of Worcester sauce and stir.

4. Add the chestnuts.

5. Put the stock pot into the pan and let it melt in, simmer. If it looks dry add a little water and let it cook down.

6. Drain the butternut squash and potatoes and mash with a knob of butter.

7. Put the meat into an oven proof dish and top with the mash. Run a fork over the top to create little ridges in the mash.

8. Place in the oven and cook for about 40/45 mins, until the mash is crispy.

9. Serve with green veg.

Sandra’s stuffed Pheasant.


Preparation time: 40 minutes
Cooking time: 15 minutes
Serves: 2-3 people


1 field&flower pheasant
1 orange
Fresh parsley
1/7 field&flower salted butter
Pinch of Salt

For Stuffing:

3 apples
1 bag of rice
Raisins (optional)


1. Cook the bag of rice

2.Place rice into a plastic bowl and mix with the apple (sliced), cinnamon and raisins (optional).

3. After washing, brush pheasant with butter. Sprinkle with freshly chopped parsley and add a pinch of salt.

4. Stuff the pheasant with half the rice, apple, cinnamon & raisin mixture (put aside the other half to serve alongside).

5. Cut the oranges into 6 and place around the pheasant.

6. Bake in the oven at about 195 C. The baking time : about 15 minutes – until the skin is golden brown.

7. Serve with the remaining rice, cinnamon and apple mixture!


Charlotte’s Pesto Hake


Preparation time: 15 minutes
Cooking time: 10-12 minutes
Serves: 2 people


1 pack of hake fillets
1 pack of basil
1 glove of garlic
Sea salt
1 handful of toasted cashew nuts
Olive oil
Banana shallots, finely sliced


1. Heat the oven to 180c

2. In a frying plan heat a little olive oil and fry the shallots until soft.

3. In a food processor add the cashew nuts, basil, garlic, parmesan and olive oil. Blend until smooth and add as much oil as you need to get the required consistency. Sprinkle salt to taste.

4. Remove the skin from the hake.

5. Place the hake on a lined baking tray. Top with shallots and pesto.

6. Bake for 10 to 12 minutes.

7. Serve with rice and broccoli.

Charlotte’s Shepherd’s Pie



Preparation time: 1 hour
Cooking time: 40 minutes
Serves: 3 people


1 onion finely chopped
300g f&f lamb mince
2 carrots pealed and chopped
2 handfuls of frozen peas
2 glugs of red wine
Vegetable stock
Worcestershire sauce
1 tsp tomato puree
Salt & pepper
6 new potatoes, sliced
1 tbsp olive oil
1 sprig of fresh rosemary


1.Preheat the oven to 180c.

2. In a saucepan, heat the oil. Add the onion and cook until soft.

3. Meanwhile, in a non-stick frying pan, heat a tiny bit of olive oil and fry the lamb mince until browned all over.

4. Combine the onions and mince and add the tomato puree, stock, wine, rosemary and worcestershire sauce.

5. Leave to simmer for about 40 mins.

6. While the meat is simmering, par boil the new potatoes. Drain and cool

7. Slice the potatoes and toss in a little butter.

8. Spoon the mince into an ovenproof dish and top with the sliced new potatoes.

9. Cook for about 40 mins or until golden brown.





Willow’s Teriyaki Salmon & Tomato Courgetti

A great dish to beat the midweek blues. Super quick, healthy and delicious!


Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 2 people


2 field&flower salmon fillets
2 spiralised courgettes
8 cherry tomatoes
1 tsp coconut oil
Homemade Teriyaki sauce:
4 spring onions,
Grated thumb of ginger
1 tbsp rice wine vinegar
2 tbsp honey
4 tbsp soy sauce


1. Heat the coconut oil in a frying pan over a medium to high heat

2. Place your salmon fillets in the pan and fry for 2-3 minutes on each side until browned.

3. Mix together the Teriyaki ingredients, then pour into the pan with the salmon. Remove the pan from the heat once the sauce starts to bubble.

4. Toss the tomatoes in another pan and stir fry for 1 minute. Add the courgette noodles and toss for 1 minute to warm through.

5. Serve the salmon on top of the noodles and drizzle any remaining sauce over the top.

Sandra’s Cheesy Kamis Chicken & Pickle Bites


Preparation time: 30 minutes
Cooking time: 2 hours
Serves: 2 people


4 skinless chicken breasts
50g butter
2 eggs
4 mozzarella slices
4 small pickles
Kamis chicken seasoning
100g bread crumbs


1. Pound your chicken breasts to flatten.

2. Slice the breasts lengthwise into halves.

3. Place mozzarella across the length of each slice and add a pickle into the centre of the slice.

4. Roll up the chicken breasts into a croquette shape (if they don’t hold tie them up with string or use a toothpick to pin together).

5. Rub salt, pepper & Kamis spice onto your rolled up chicken

6. Crack an egg into a bowl and whisk before painting over the chicken then roll in bread crumbs.

7. Fry the chicken in butter until golden brown all over.

8. Serve them with peas and a generous dollop of mashed potatoes!


Willow’s Mozzarella Chicken & Chorizo

Now the days are getting shorter and a chill is in the air, we’re staying in to cook up cosy and warming meals. But comfort food doesn’t have to be unhealthy. This recipe is a great winter warmer that contains lots of tasty ingredients without being stodgy and it’s super quick to make, win-win!


Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 2 people


2 chicken breasts
150g chorizo
1 tin of chopped tomatoes
2 mozzarella balls
5 handfuls of spinach
1bsp coconut oil
1 red onion
40g pine nuts


1. Heat your coconut oil in a large pan over a medium heat

2. Add the chorizo and fry for 1 minute then add the onion, frying for another minute.

3. Turn up the heat to high and add the chicken. Stir fry until the chicken is completely cooked through.

4. Toss in the tinned tomatoes and stir. Add the spinach a handful at a time until fully wilted.

5. Pop in small chunks of the mozzarella into small pockets in the mixture. Turn off the heat and let the mozzarella melt.

6. Serve with a sprinkling of pine nuts.