Thursday, 20 December 2007


1 200g tub Yeo Valley Organic Crème Fraiche
80g Yeo Valley Organic butter
Juice and rind of 1 organic lemon
400g fettuccine pasta
Salt & freshly ground pepper
50g Yeo Valley Organic butter
2 cloves organic garlic, crushed
200g sliced or trimmings of organic smoked salmon
2 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped

Blend together the crème fraiche, 80g of butter, lemon juice and rind in a large saucepan. Whisk all the ingredients together until smooth and light.

Cook the fettuccine in a pan of salted water.

Melt the 50g of butter in a large pan, add the garlic and cook for 1 minute. Stir in the cooked fettuccine and half of the herbs.

Lightly season with salt and pepper and then add the smoked salmon and crème fraiche mixture and toss all the other ingredients together until well combined.

Spoon the fettuccine into serving bowls, top with the remaining salmon, sauce and herbs.

Thursday, 13 December 2007


8 fresh scallops, removed from shell and coral removed
50g/2oz julienne of fennel, blanched
50g/2oz julienne of carrot, blanched
50g/2oz julienne of red onion, blanched

For the Butter Sauce;
1 tsp white wine vinegar
2 tbsps English dessert wine
1 small shallot, finely chopped
125g/4½oz hard unsaltedbutter, diced
Salt and freshly ground black pepper
1 tbsp mixed soft herbs, chervil, tarragon and flat leaf parsley

This recipe was created by Paul Merrett and all of the ingredients can be sourced through

Place the white wine vinegar, dessert wine and shallot in a small pan and reduce by half.

Turn the heat down and whisk in the butter.

Season and add the mixed herbs.

Steam the scallops gently.

Reheat the julienne of vegetables and serve with scallops and butter sauce.

Thursday, 6 December 2007


250ml Yeo Valley Organic Natural Yogurt
2tbsp garam masala
1 garlic glove crushed
1 tsp grated fresh ginger
1/2tsp chilli powder
800g organic chicken diced
2tsbp groundnut oil
1 bay leaf
½ cinnamon stick
6 cardamom pods
1 onion finely chopped
3-4 tbsp Yeo Valley Organic Crème Fraiche
2tbsp sultanas
1tbsp chopped coriander

Mix the natural yogurt, garam masala, garlic, ginger and chilli powder.

Stir in the chicken until well coated, cover and refrigerate, stirring occasionally.

Drain the chicken and reserve the marinade.

Heat the oil in a large saucepan. Add the cinnamon stick, bay leaf, cardamom pods and the chicken.Cook until brown all over, remove and set aside.

Put the onion into the pan and cook until golden stirring continuously. Return the meat with marinade, crème fraiche and sultanas.

Cook on a very low heat for 25 minutes until tender.

Sprinkle with fresh coriander. Serve with rice and steamed vegetables.