Spring is just around the corner and Castle MacLellan
has developed three tasty recipe ideas for picnic
perfectionists, veggie-lovers and anyone wanting to try
something deliciously different in 2017.
Food is even better when it is enjoyed surrounded by
family and friends and these dishes are perfect for
those occasions when you want to add a little something
special – without having to abandon your guests to spend
hours in the kitchen.
Castle MacLellan has been established for over 30 years
and is renowned for its high quality range of pâtés,
they really are the experts. Their attention to detail
and sourcing of authentic ingredients enable them to
create the finest recipes. We can’t guarantee what the
weather will do this spring but we do know that, come
rain or shine, these recipes will add a little sunshine
to your table.
Castle MacLellan is owned by the Kavli Trust, with all
profits going to charity meaning every time you buy
their luxurious pâté you know you’re supporting good
causes in the UK and abroad. Now that’s what we call
Throughout 2017 Castle MacLellan will be encouraging
people to ‘Pâté Together’ by hosting their very own pâté
party – whether its nibbles before a night out, snacks
for a cosy night in front of the TV or rustling up a
delicious meal for the whole family. Share your #PateParty
moments on the Castle MacLellan
1. Something fishy is going on…
Spiced Monkfish en Croute
Deliciously meaty, monk fish is the perfect alternative
to lamb or pork this spring and Castle MacLellan Salmon
Pâté really adds flavour to this tasty, crispy dish.
One of the leanest fish around, monk fish is a great
choice for a healthy meal.
Perfect for: A fish dish with a difference this Good
1 Tub of Castle MacLellan Salmon Pate
4 x 100g Monk fish tail (trimmed)
1 Packet of Ready Rolled Filo Pastry
5ml Olive oil
5g Chopped Parsley
Salt and Pepper to taste
Dust the monk fish fillet with the nutmeg and pan fry in
olive oil for 1 minute on each side.
Remove from the pan and allow to cool.
Preheat oven to 200°C.
Pour any leftover juices from the pan into a bowl and
add 1 Tub of Castle MacLellan Salmon Pate and the
chopped parsley. Mix well to combine all the
Lay one sheet of filo pastry on a lightly floured
surface and brush with melted butter then lay a second
sheet on top and brush with melted butter. You will need
to do this for all four fillets but do one parcel at a
time as the filo pastry will dry out if done in advance.
Spread a quarter of the pate along the centre of the
sheets of pastry and place one of the monk fish fillets
Fold all four sides in to the centre to form a tight
parcel, trim of any excess pastry. Brush with melted
butter and turn over and brush the top.
Place on a baking tray and repeat step 4-6 for the other
3 monk fish fillets.
Cook in centre of a preheated oven for 20 minutes.
Should be cooked through and golden on top.
2. Perfect for a picnic
Ham & Duck Pie
Nothing says spring like packing pies for a picnic and
heading out into the fresh air. Not only are they
delicious, they are simple and easy to make too! You can
even cheat and use ready-made pasty – we won’t tell
For a more delicate flavour, try ham hock and Castle
MacLellan Chicken Liver Pâté with a beetroot or
caramelised onion chutney.
Perfect for: A picnic in the park over Spring Bank
1 Tub of Castle MacLellan Duck Pâté
500g Packet of Short Crust Pastry
200g Packet of Ham Hock
Preheat the oven to 200°C.
Roll out your short crust pastry so it is thinner than a
pound coin. Cut out 8x9cm circles of pastry for the base
of your pies. Then cut out 8x7cm discs for the tops. You
may need to re-roll the pastry to do this.
Brush the tin moulds with a little oil before pushing
the base circle into the muffin tray.
Put a table spoon of the ham hock into the base of each
pie, you want it to be about ½ full.
On top of the ham hock add a layer of Castle MacLellan
Duck Pâté, use about 1 tbsp on each pie. Then spoon the
same amount of chutney onto the top. Ideal chutney to
use in this pie would be an apple based one. We used
apple and cider.
Brush the outer edge with milk/egg and add a pastry lid.
Pinch the sides to seal and make a small hole in the
top. Cook for 20-25 minutes or until the top is golden
A classic…with a twist
Castle MacLellan Mushroom Pâté and Vegetable Lasagne
Comfort food doesn’t get much better than this. Adding
Castle MacLellan’s rich and creamy Mushroom Pâté gives a
depth of flavour to this classic meal.
Hearty and wholesome, this dish will make sure that the
whole family is warmed up on a drizzly spring evening.
Perfect for: Treating your mum this Mother’s Day.
2 x 113g packs of Castle MacLellan Mushroom Pâté
4 Fresh Pasta Sheets - from a 250g Packet
6 x Spring Onions - Discard outer leaves, wash and
1 x medium Courgette - approx 8 oz/250g - washed and
chopped into 1/4” dice
300g mushrooms - finely chopped
1 x small clove garlic - finely crushed
1 x Tablespoon Tomato Puree
Half Vegetable cube - mixed with 8 fluid oz of hot water
1 x Tablespoon Plain Flour
1 x Tablespoon fresh Italian herbs - finely chopped
(Basil, Marjoram, Oregano etc)
6 fl oz fresh milk
Salt and freshly ground Black Pepper
50g Parmesan cheese - grated
1 Tablespoon vegetable oil
In a medium bowl mix the two packs of Castle MacLellan
Mushroom Pate with the fresh milk, leave aside.
Put the oil into a medium sized saucepan on the heat and
sauté the spring onions and garlic until softened. Add
the chopped courgette and mushrooms. Add the plain
flour, stirring well and cook one minute, add the tomato
puree and gradually add the vegetable stock stirring
Add the fresh chopped herbs and season well. Bring to
the boil, turn down the heat and simmer 10/12 minutes
until the sauce has reduced slightly, thickened and the
vegetables are cooked.
Place Lasagne sheets in a large shallow dish. Pour over
enough boiling water to cover the pasta. Cover with foil
and leave for 2 minutes until pliable.
Take out, drain and lay each sheet out on a clean tea
Lay one sheet of pasta in the base of a square lasagne
dish covering the whole of the base.
Layer 2 - Vegetable mixture.
Layer 3 - Pasta sheet.
Layer - 4 Mushroom pate/milk mixture.
Repeat - the 4 layers and top with the grated Parmesan
Cook in a preheated oven for approximately 30 minutes
until golden brown.
beautiful jellies are the perfect treat for Valentine's
Day or a show stopper for a dinner party.
This impressive dessert is light and delicate, the
sparking wine tingles on your tongue when you eat it.
Use your favourite combination of fruit, but avoid
pineapple and kiwi fruit as these prevent the jelly from
setting. You can enjoy the rest of the bottle while
you’re waiting for the jellies to set!
This recipe has been created by Eisberg.
300ml Eisberg Alcohol-Free Sparkling Rosé Wine
250g fruit (such as summer berries or nectarines/peaches
3 leaves of gelatine
75ml elderflower cordial
1 tbs caster sugar
A few sprigs of fresh mint, extra berries and single
cream to serve
1. Ensure the
Eisberg Alcohol-Free Sparkling Rosé Wine is well
chilled. Divide the fruit between four glasses and chill
on a freezer-proof tray or plate.
In a medium heatproof bowl soak the
gelatine in a little cold water for a few minutes, then
drain and discard the water. Place the gelatine back in
the bowl and pour over the elderflower cordial.
Suspend the bowl over a pan of hot water
on a very low heat and stir gently until the gelatine is
completely dissolved. Make sure you don’t overheat it
and keep stirring all the time.
Once dissolved, stir in the sugar to dissolve and set
aside for 10 minutes to cool. Slowly pour the wine into
the cordial mixture then pour over the fruit in the
glasses. Ideally place into the freezer for half an hour
then transfer to the fridge to finish setting for
another hour. If you can’t freeze it, just place in the
fridge but you may not retain as many bubbles in the
When completely set, dip the jelly moulds into a bowl of
hot water for a few seconds ensuring that the water
doesn’t flow over the top of the moulds. Turn onto a
plate and give a little shake to release. Garnish the
plate with a few berries and some mint, and enjoy
This month, we have a special
seasonal recipe from Silvana
Franco, food ambassador
for Waitrose. Silvana shows us
how to make delicious Crêpes
Suzettes a stunning pancake
dessert, fit for a king, to help
you celebrate Pancake Day on
Shrove Tuesday, 28th February.
"I'm going to show you how to
make a classic French Dessert
says Silvana Franco. "First of
all we're going to make the
pancakes themselves, and we'll
try and get eight pancakes out
of the mixture. Then for the
sauce we'll need a large pan and
orange liqueur. I've used
Cointreau, and for the final
touch a little bit of brandy.
Once the flames have subsided
are ready to serve."
It is said that Crêpes
Suzettes were originally created
by mistake by a 14 year old
Henri Charpentier in 1895
at the Maitre at Monte Carlo's
Café de Paris. He was preparing
a dessert for the Prince of
Wales, the future King
of the United Kingdom,
whose guests included a
beautiful French girl named
The waiter made the dish using
pancakes and a selection of
cordials and liqueurs, but it
unexpectedly caught fire. However, when he
served the pancakes in the hot
syrup they were delicious. The
Prince asked the waiter for the
name of the dessert and he told
Princesse. The Prince realised
the pancake controlled the
gender of the name and this was
aimed as a compliment for him,
but protested with mock ferocity
that there was a lady present.
The lady swiftly rose to her
feet, made a curtsy with her
full skirt, and asked if it
could be changed to Crêpes
The waiter heartily agreed and
the dessert was duly named. The
next day Henri, the waiter
received a present of a jewelled
ring, a panama hat and a cane
from the Prince. The flambéed
dessert soon became popular in
French restaurants and later on
in the 1960s as a dinner party
showpiece and in smart
Suzette are surprisingly easy to
make and a stylish and
sophisticated way to enjoy
pancakes. Perfect for a romantic
meal, Pancake Day or for a
dinner party dessert to impress
Follow the recipe in the
step-by-step instructions below
and watch the video so you can
enjoy these delicious
showstopping pancakes at home.
Silvana's Recipe for
Ingredients for the Crêpes
100g plain flour
25g caster sugar
zest of 1 medium orange
1 large egg,
300ml whole milk
25g butter, plus
extra for frying
Ingredients for the Sauce
Juice of 2 medium
oranges, plus strips of orange
zest, to garnish
Juice and finely
grated zest of 1 lemon
3 tbsp Cointreau
or Grand Marnier
75g caster sugar
100g butter, cut
into small cubes
2 tbsp brandy
Icing sugar, to
1. First make the
crêpes. Stir together the flour,
sugar and orange zest in a
mixing bowl. Make a well in the
centre, add the egg and mix with
a spoon, gradually adding half
the milk and drawing the flour
into the centre as you mix. Once
all the flour has been
incorporated, beat the mixture
for 2 minutes until smooth.
Stir in the remaining milk and
the melted butter to make a
smooth, shiny batter that coats
the back of a wooden spoon. Pour
into a jug.
Heat a knob of butter in a 20cm
heavy-based frying pan or deep
pancake pan until foaming. Pour
in a little batter, tilting the
pan to coat the base as thinly
as possible. When the batter
turns slightly darker and feels
firm, flip it over with a large
palette knife to cook the other
side. Transfer the crêpe to a
warm plate, cover with cling
film or a large saucepan lid and
continue with the remaining
batter to make 8 crêpes.
To make the sauce, mix together
the orange and lemon juice,
lemon zest and liqueur in a
bowl. Place 2-3 tbsp of this
mixture in the frying pan with
the sugar. Heat gently over a
low heat until the sugar has
melted, then boil for 1-2
minutes until it turns a light
Add the cubed butter to the pan,
swirling over a low heat until
the butter has melted. Stir the
remaining citrus mixture into
the pan and allow to bubble for
2-3 minutes until smooth and
Fold each crêpe into quarters
and slide them into the pan,
basting with the sauce. Heat
through for 1 minute. Take them
to the table, quickly pour over
the brandy and carefully ignite
with a long taper or match. When
the flames have died down, serve
the warm crêpes and sauce
garnished with strips of orange
zest and dusted with icing
The crêpes can be made to the
end of step 3, several hours
ahead of serving. Stack them on
a plate and cover with cling
film. They can also be wrapped
in foil when cool and frozen for
up to 3 months.
Simply continue from step 4 to
serve. Don't worry if the
caramel becomes solid in the pan
when the citrus sauce is added,
as it will soften and dissolve
as it cooks.
Fillets in Eisberg Alcohol-Free
Rosé and Lemon Marinade
This delicious salmon recipe
with Eisberg Alcohol-Free Rosé
and gorgeous olives and baby
potatoes is perfect for a
healthy Valentine's meal or
This recipe has been created by
4 fresh salmon fillets
100ml Eisberg Alcohol-Free Rosé
50ml Extra Virgin Olive Oil
½ tsp crushed dried chillies
Pinch of black pepper
A few sprigs of fresh thyme
800g baby potatoes
2tbs fresh pesto
100g mixed lettuce leaves
2cm piece cucumber, sliced
1 spring onion, sliced
A few sprigs of fresh parsley,
Preheat the oven to 180°C, fan
200°C or conventional Gas 6.
Zest the lemons and reserve a
little for garnish, then place
the rest into a small bowl or
dish. Squeeze in the lemon
juice. Whisk in the Eisberg
Alcohol-Free Rosé, olive oil,
crushed chillies and black
Place the salmon fillets in a
dish or bowl and pour over two
thirds of the marinade to coat.
Cover and chill for at least
half an hour.
Place a piece of foil onto a
baking tray and oil lightly,
then transfer the fillets to the
foil. Roast for 20 minutes or
until the salmon is just cooked.
Meanwhile, boil the potatoes in
boiling water for about 15
minutes or until tender, then
drain and stir in the pesto.
Make the salad with the leaves,
cucumber, olives, spring onion
Serve the salmon with the thyme
sprigs and lemon zest sprinkled
over - the potatoes and salad on
the side. Pour the rest of the
marinade into a jar to drizzle
The classic lemon meringue pie
is the inspiration for these
cute little tea-time treats. The
sweet and sharp passion fruit
gives them even more of a tang
than you'll find in the
afternoon tea or a stylish
dinner party dessert.
This delicious recipe is created
Ingredients for the Meringue
2 Medium egg whites
50g caster sugar
Ingredients for the Passion
75g unsalted butter
8 passion fruit; 6 sieved for
2 large eggs
1 Large egg yolk
100g Caster sugar
Ingredients for the Pastry
125g plain flour, plus extra for
1 tbsp icing sugar
1 medium egg yolk
75g Unsalted butter, chilled and
For the pastry, pulse the flour,
butter, sugar and a pinch of
salt in a blender. Add the egg
yolk and 2 tbsp water and pulse.
Knead lightly to bring together.
Flatten, cover and chill for 30
Divide evenly into 8. On a
lightly floured surface, roll
out a piece 3mm thick. Use a
cutter or a saucer to make an
11cm disc; press into a muffin
tin and prick the base. Repeat
with the other pastry pieces and
chill for 15 minutes.
Preheat oven to 180°C, gas mark
4. Line each pastry case with a
square of foil and baking beans.
Cook for 15–20 minutes. Once
cool, remove from the tins and
arrange on a baking sheet.
Meanwhile, make the curd. Place
the sugar and butter in a
saucepan over a very gentle
heat. Whisk the seeds and pulp
of 2 passion fruit, the sieved
juice, the whole eggs and yolk
into the pan. Stir constantly
until the curd coats the back of
a spoon. Cool. Pour into the
pastry cases and chill for 20
Make the meringue. Turn the oven
up to 230°C, gas mark 8. Whisk
the egg whites until they hold
stiff peaks. Gradually add the
sugar, beating well between each
addition until stiff. Using a
piping bag with a star-shaped
nozzle, pipe a swirl of meringue
over the curd. Cook on the
middle shelf of the oven for 2–3
minutes until the meringue is
tinged golden brown. Cool, then
chill for 20 minutes to set the
Preparation time: 1 hour, plus 1
Cooking time: 35 minutes, plus
20 minutes chilling
Total time: 2 hours 55 minutes,
delicious Waitrose recipes
with Primula Cheese
This romantic Bruschetta with delicious Primula
Cheese is the perfect way to say, 'I Love You'
on Valentine's Day.
Packed with lots of healthy ingredients, it will
make a lovely treat for Valentine's lunch with a
glass of champagne.
thick white or brown bread
Primula Cheese with chives
fresh plum tomatoes
onions – peeled and finely sliced
olives - finely chopped
tablespoon fresh basil – finely chopped
Tablespoon extra-virgin olive oil
fresh basil leaves
Cut the bread into 12 heart-shaped slices
Brush one side of each heart with the olive oil
and place oiled side up under a preheated hot
grill until golden brown. Allow to cool
the meantime, skin the plum tomatoes by cutting
a small cross in the base of each tomato and
place them into a bowl. Pour boiling water over
the tomatoes to cover them and leave to blanch
for 1 minute. Using a slotted spoon take the
tomatoes out of the hot water, allow to cool.
When cool enough to handle, gently peel off the
Cut out the stem base and cut into quarters,
squeeze out the juice and the seeds and chop the
tomatoes into ¼” dice. Drain on kitchen paper
Place the chopped tomatoes, chopped olives,
sliced spring onions and chopped Basil into a
mixing bowl and season well
Cut the garlic clove in half and rub garlic on
to each slice of toasted baguette, then pipe
each slice with the cheese around the edge of
the bread. Lay the slices on to a serving dish
Spoon the tomato mixture on to the slices and
garnish with extra Basil leaves
Beef in Stout with
Parsley & Horseradish
your family to this fabulous winter warmer, the
perfect way to revive from the cold weather.
This mouthwatering recipe has been created by
Ingredients for the
½ onion, finely chopped
20g pack fresh parsley, finely chopped
80 g fresh white breadcrumbs
1 large egg, beaten
2 tsp creamed horseradish
15 g butter
Ingredients for the
3 tbsp groundnut or sunflower oil
2 x 500g essential Waitrose British Beef Diced
2 x 400g packs ready-prepared Irish stew mix
(from the chiller)
330ml bottle stout
Preheat the oven to 170°C, gas mark 3.
Heat 2 tbsp of the oil in a heavy-bottomed
casserole then brown the meat in batches. Remove
with any juices and set aside. Add the remaining
oil to the pan and fry the vegetables for 1–2
minutes until lightly coloured.
2. Pour in
the stout and stir to scrape up all the flavour
from the bottom of the pan. Add 750ml cold
water, return the browned beef and season. Bring
to the boil, then immediately turn down the
heat. Cover and cook in the preheated oven for
2-2¼ hours. Check a couple of times during
cooking to make sure the mixture hasn’t become
too dry. Add more water if necessary.
Meanwhile, make the dumplings. Sauté the onion
in the butter. Place in a bowl and add the rest
of the ingredients. Bring the mixture together,
using damp hands, and form into about 12 golf
ball-sized dumplings. The mixture will be rather
loose, but persevere. Take the beef out of the
oven and place the dumplings on top 30 minutes
before the end of cooking time. Return to the
oven, uncovered, for the final 30 minutes.
1. Pre-heat the oven to 170ºC
fan/190ºC conventional/Gas 5.
2. Fill a
muffin tray with paper cases.
3. Using an
electric hand whisk, cream the butter and sugar
until pale then add the egg, a little at a time,
whisking in between each addition. After you
have added about half of the egg, add a spoonful
of the flour to stop the mixture from curdling.
Once all the egg is incorporated, add the
marmalade and stir with a metal spoon, then fold
in the flour and baking powder.
the mixture between the paper cases and bake for
10-15 minutes until golden.
5. Allow to
cool then scoop out a piece from the top of each
cake, place a teaspoonful of marmalade in the
hollow and replace the tops.
6. To make
the icing melt the butter and marmalade in a pan
over low heat or in the microwave, then stir in
the icing sugar and cocoa powder and mix well -
adding the milk if the mixture is a little
stiff. Smooth the icing over the top of the
cakes using a butter knife or palette knife.
Here's a veggie version of lasagne with a
tomato-based sauce instead of the bechamel. You
can omit the cheese and butter to reduce the
calorie and fat contents further still.
as a vegetarian winter warmer.
This recipe has been created by Waitrose
1 tsp olive oil
1 sweet potato, peeled and diced
1 onion, diced
2 sticks celery, peeled and diced
3 carrots, peeled and diced
2 parsnips, peeled and diced
3 fat cloves garlic, chopped
50ml white wine or vermouth
1 sprig of thyme, leaves pulled off
2 x 400g tins plum tomatoes, drained and chopped
4 sheets fresh egg lasagne
2 leeks, trimmed and thinly sliced
1 tsp butter (optional)
80g Gruyère, cubed (optional)
Preheat the oven to 200°C, gas mark 6.
2. Heat the
olive oil in a saucepan over a medium heat. Add
the vegetables and cook, covered, for 10
minutes, stirring occasionally. Add the garlic,
wine, thyme, tomatoes and simmer for 15 minutes
till thick. Season. Place the leeks in a pan
with a splash of water, cover and cook for 5
minutes. Stir in the teaspoon of butter, if
using. Place the lasagne in a dish, pour over
boiling water and leave for 5 minutes.
assemble, place half the veg sauce in an
oven-proof dish (around 20cm x 30cm), then layer
2 sheets of lasagne on top. Add the rest of the
sauce and another layer of lasagne. Top with the
Gruyère (if using) and the leeks, along with any
juices. Bake for 20 minutes, until the leeks are
golden brown and the cheese bubbles. Serve
Show you really care this Valentine’s Day by
making this deliciously oozy, heart-shaped
chocolate pudding. Best of all, there’s more
than enough to share. This recipe is by
1 tbsp cocoa
2 egg yolks
3 tbsp caster sugar
3 tbsp plain flour
100g dark chocolate
100g unsalted butter
You will also need a 400ml silicone cake mould
the oven to 180 ̊C, gas mark 4. Put 1 tbsp
cocoa, 2 eggs, 2 egg yolks, 3 tbsp caster sugar,
3 tbsp plain flour and a pinch of salt in a food
processor with 100g each melted unsalted butter
and dark chocolate; whizz until smooth. Tip into
the mould, tap on a surface to even out and bake
for 20-22 minutes, until risen.
2. Cool in
the mould for 2 minutes, then turn out and serve
with crème fraîche, if liked.