Macroom oatmeal with peaches & pomegranate


Abondance and almond pepper rarebits.



Chef: Annie Bell.

Yields 6 Servings

Marcona almonds take the place of bread in this rarebit mix, and Abondance stands in for cheddar. I fell for this mountain cheese from the French Haute-Savoie years ago, so it is great to see it travelling further afield and widely available in many supermarkets. Made from unpasteurised cow’s milk, it has the same pleasingly supple texture of other mountain cheeses of that ilk, such as Beaufort. It melts beautifully and is both more understated and elegant than gruyère, with a gentle fragrance that hints at fruit and flowers, and hazelnuts.


Ingredients checklist
 6 red and yellow peppers, stalks trimmed, halved through the stalk, and seeds discarded
 3 tablespoons extra virgin olive oil
 sea salt, black pepper
 1 tbsp lemon thyme leaves or finely chopped marjoram
 300 g cocktail tomatoes, coarsely diced
 50 g roasted Marcona almonds
 120 g Abondance, cut up
 1 tsp Dijon mustard
 1 tsp Worcestershire sauce
 1 tbsp gin

1.Preheat the oven to 200°C fan/220°C/gas mark 7. Arrange the peppers in a roasting pan, drizzle over 2 tablespoons of the oil, season and toss to coat, then turn, cupped-side up, and scatter over the thyme or marjoram. Roast for 20 minutes, then fill with the tomatoes, drizzle over the remaining oil, season with a little salt and roast for a further 20 minutes.

2.In the meantime, whizz the almonds to a coarse powder in a food processor. Now add the cheese, mustard, Worcestershire sauce and gin and continue to whizz to a paste. This can also be made well in advance, then covered and chilled.

3.Dot the rarebit mixture over the peppers (a little over a heaped teaspoon for each one) and return to the oven for 10–15 minutes until golden. Serve straight away.


Energy 249 Kcal | Fat 17.9g | Sat fat 5.7g | Carbs 10.1g | Sugar 9.3g | Protein 8.9g | Salt 0.5g

Abondance and almond pepper rarebits

Roast squash,chilli and coriander soup.



Chef: Annie Bell.

Yields 6 Servings

This roast vegetable soup that is full of South American pizzazz would be nowhere without its finishing flourish of soured cream. As punchy as it is simple, there is no careful stirring or frying, instead the caramelisation takes place in the oven and the flavours concentrate in the process.


Ingredients checklist for soup
1.5–1.6kg butternut squash, skin and seeds discarded, and cut into chunks
2 large onions, peeled, halved and sliced
4 vine tomatoes, halved
1 medium–hot red chilli (5–7cm long)
4 tbsp extra virgin olive oil
sea salt
900 ml chicken or vegetable stock
Ingredients checklist to serve
2 tbsp soured cream
coarsely chopped coriander
pickled piri-piri or jalapeño peppers (optional)

1.Preheat the oven to 200˚C fan/220˚C/gas mark 6. Arrange the squash, onions and
tomatoes in a couple of large roasting pans so that they fit in a crowded single layer, adding the chilli to one. Drizzle a couple of tablespoons of oil over each roasting pan and season with salt. Roast for 55 minutes, stirring halfway through.

2.Remove from the oven, and if any of the onion strands are particularly dark, discard these.

3.Scrape out the inside of the chilli, discarding the seeds if possible, and liquidise the vegetables with the stock in batches in a blender. Pass through a sieve into a saucepan.

4.Gently reheat and serve with a spoon of soured cream, some chopped coriander and pickled chilli if wished.



Energy 248 Kcal | Fat 11.2g | Sat fat 3g | Carbs 28.2g | Sugar 17.3g | Protein 4.9g | Salt 0.8g

Roast squash, chilli and coriander soup

Chia rice pudding with roasted rhubarb.


Yields. 1 Serving
Ingredients checklist
 500 g rhubarb, chopped into 3” pieces
 120 g sugar
 1 orange, thickly sliced
 100 g toasted flaked almonds or pistachio nuts
 75 g pudding rice
 375 ml milk
 2 chai tea bags
 2 tbsp sugar


1Preheat the oven to 180C.

2 Place the rhubarb into an oven proof dish. Pour over the sugar. Place the orange slices on top. Cover with foil and bake for 25 minutes. Sprinkle with the orange blossom water and leave to cool.

3. Place the rice, milk, chai tea bags and sugar in a saucepan. Bring to the boil on the hob. Turn down to simmer slowly for 30 – 40 minutes, only leave the tea bags in the milk for ten minutes before removing.

4. Stir occasionally to ensure it doesn’t catch on the bottom. Spoon the rice pudding into bowls, top with some rhubarb and scatter with toasted almonds. Serve right away.

Chai rice pudding with roast rhubarb

Lemon posset with marinated berries


Macroom oatmeal with peaches & pomegranate


Macroom oatmeal with peaches & pomegranate


Macroom oatmeal with peaches & pomegranate: