Chef, Peter Sidwell, founder of Simply
Good Food TV has created a delicious recipe for the
Summer using California Prunes - Halloumi Cheese with a
Rhubarb & California Prune Chilli Jam & Spiced Flatbread
Follow the step by step instructions below to make this
Halloumi Cheese with a
Rhubarb & California
Prune Chilli Jam &
Spiced Flatbread Crisps
Ingredients for the Flatbread Crisps
225g strong white flour
225g wholemeal bread flour
5g dried yeast
1 tbsp nigella seeds
1 tbsp coriander seeds
Ingredients to prepare the Cheese
125g Halloumi cheese
1 tsp olive oil
70g thick Greek yoghurt
2 sticks of rhubarb
90g California Prunes
30ml California Prune juice
½ tsp red chilli
1 small handful of fresh coriander
1 handful of mixed salad leaves and herbs
To make the bread combine all the ingredients together a
mixing bowl and mix together to form a soft dough.
Transfer to a clean work top and knead until smooth and
Place back into the mixing bowl, cover with cling film
and leave to prove for 1 hour.
Scoop out the dough and knock back to remove the air.
Cut the dough up into 4 portions before rolling out into
Put the flat breads onto a preheated baking tray or
baking stone and bake in a hot oven at 200°C
minutes until crisp, then remove from the oven and leave
Slice the rhubarb into
cm slices and place into a hot
pan. Add the prune juice, chopped chilli and prunes.
Simmer for 10 minutes until the prunes start to break
down. Add the chopped coriander and stir together, then
leave to one side to cool while you cook the Halloumi
Pre heat a frying pan. Slice the cheese and cook in a
dry frying pan until golden brown on each side. This
should only take a couple of minutes on each side.
To make the dressing place the pomegranate seeds into a
mixing bowl with 1 tbsp of white wine vinegar and 1tsp
of olive oil. Add in the salad leaves and mix together.
To plate - spoon the rhubarb chutney onto the centre of
the plate, followed by a flatbread, top with the
Halloumi cheese and finally mix the salad together last
minute before topping the cheese to serve.
Summer is here which means you can make
the most of the Jerte Picota cherry season.
Try this delicious scone recipe using Jerte Picota
cherries, perfect for entertaining guests in the
afternoon sun or on a rainy day.
Enjoy their taste for a sweet summer!
450g self -raising flour
1 tsp bicarbonate of soda
100g cold butter
2 tbsp caster sugar
2 tbsp milk
2 tsp vanilla extract
100g of Jerte Picota cherries,
cream and cherry jam, to serve
1. Heat the oven to
2. Place the flour,
pinch of salt, bicarbonate of soda and butter into a
bowl and rub in with your fingers until the mixture
resembles breadcrumbs. Then mix in the sugar.
3. Next, mix in the
buttermilk, milk, vanilla extract and Jerte Picota
cherries until you create a soft dough. Then press out
the dough onto a lightly floured surface to about 3cm
thick and cut out with 5cm cutters.
4. Finally, transfer
to a lightly floured baking sheet and brush over the
dough shapes with a splash of milk. Bake for 12 – 15
minutes until golden and well risen.
This satisfying dish with fresh rosemary
is just right for an informal family supper. Made in one
roasting tin, it's very quick and easy to make.
This nutritious recipe has been created by Waitrose.
2 large baking potatoes, scrubbed and cut
into chunky wedges
1 large parsnip, peeled and cut into chunky wedges
500g pack Chantenay carrots, trimmed
½ x 15g pack fresh rosemary, with the stalks
discarded and roughly chopped
3 tbsp extra virgin olive oil
Pack Waitrose 8 Chicken Thighs
2 tbsp Waitrose Spanish Lavender Honey
Grated zest and juice of 1 orange
1. Preheat the oven
to 190°C, gas mark 5. Arrange the potatoes, parsnip and
carrots on the base of a large roasting tin.
2. Season lightly
and sprinkle with the rosemary. Drizzle with the olive
oil and roast in the oven for 15 minutes.
3. Remove the
vegetables from the oven and nestle the chicken pieces
between the vegetables. Mix together the honey, orange
zest and juice, and season lightly, then pour it over
the chicken to make a glaze.
4. Roast for a
further 25-30 minutes or until the vegetables and
chicken are cooked (insert a skewer into a thigh joint:
the chicken is cooked if the juices run clear and there
is no pink meat)
5. Serve straight
from the roasting tin with a selection of seasonal green
This dish can be assembled a few hours in advance, cover
and chill until ready to cook.. Use other root
vegetables if you prefer, such as celeriac, sweet potato
This month, we have a special
recipe from Silvana
Franco, food ambassador for
Waitrose. Silvana shows us
how to make Summer Pudding, a
delicious way to enjoy healthy
seasonal fruit, and a lovely
after dinner treat.
"What better way to serve
British berries than in a
classic Summer Pudding," says
Silvana Franco. "This tasty
recipe includes a lovely
selection of raspberries,
blackberries and strawberries."
Try this mouthwatering recipe with
Silvana's easy to follow
step-by-step instructions below,
and watch the video so that you can
make this gorgeous dessert for
your family and friends.
1kg of mixed
Summer berries (including
strawberries, raspberries and
125g caster sugar
8 thin slices of
bread cut from a white loaf,
with the crusts removed
1. Quarter or
halve the strawberries,
depending on their size, and put
them in a saucepan with the
raspberries and blackberries.
Add the sugar and heat gently.
Cook for 4-5 minutes, stirring
frequently, until the sugar is
dissolved and the fruits are
soft but still retain some of
their shape, and there are
plenty of juices in the pan.
Use about 6 slices of the bread
to line the base and sides of a
1.2 litre pudding basin. Cut and
trim the slices so the basin is
lined in a fairly even layer
with no gaps. Using a ladle,
drain off 150ml of the juice
from the fruit and reserve.
Ladle the fruit and remaining
juice into the basin and cover
with the remaining slices of
bread, cutting to fit.
Cover with a saucer that fits
just inside the rim of the basin
and weigh down with a heavy
kitchen weight or food cans
weighing about 1kg. Chill
Turn the pudding out onto a
serving plate and pour over the
reserved juices, then garnish
with extra strawberries and a
sprig of redcurrant. Serve cut
into wedges with a spoonful of
clotted cream or single cream
These tasty bean burgers are a
fun way to add some vegetables
to your family’s diet. Easy to
prepare, you can vary the chilli
and spices according to your
This recipe has been created by
Canned Food UK.
1 small red onion
1 garlic clove
1 red chilli
400g can chopped
420g can low salt
410g can borlotti
198g can sweet
1 tsp ground
1 tbsp freshly
6 slices French
Cook the onions, garlic and
chilli in a frying pan for 3
minutes in a tablespoon of olive
oil until softened but not
Meanwhile, squeeze all of the
moisture out of the spinach and
combine in a large bowl with the
baked beans, sweet corn,
borlotti beans, breadcrumbs,
cumin and coriander.
Mash together and add the onion,
garlic and chilli mixture.
Season and shape the mixture
into patties, then lightly grill
for 3 minutes for each side.
Serve on a French bread slice
with salad and relish.
This light Summer meal is easy
to make, nutritious and filling.
This tasty recipe has been created by
350g diced potatoes
2 tbsp Waitrose Half Fat Crème
2 Waitrose Select Farm Salmon
60g bag Waitrose Watercress,
Rocket & Spinach
1 tbsp chopped dill
Salt & pepper to season
Boil the diced potatoes for 10
minutes until tender, drain and
mash with the crème fraîche and
Meanwhile, poach the salmon
fillets for 7-8 minutes in a pan
of water, then remove and
discard all but 1 tbsp of the
liquid. Add the watercress,
rocket & spinach to the pan, and
cook until just wilted then stir
into the mash.
Place the salmon on a plate,
heat the remaining crème fraîche
with the chopped dill and spoon
over the salmon. Serve with
freshly steamed green beans and
delicious Waitrose recipes
Raspberry and Rosé Wine Jellies
These delicious jellies are
perfect for a family dessert or
a dinner party.
This mouthwatering recipe has been created by
an Organic Raw
Chocolate Starter Kit
Sixtyplusurfers has teamed up with Indigo Herbs
to offer five lucky readers the chance to
win a delicious and nutritious Organic Raw
Chocolate Starter Kit so that you can make your
own healthy and tasty chocolate at home.
Chocolate lovers rejoice - studies show that a
small amount of dark chocolate everyday can be
good for your health. The cacao bean from which
chocolate is made, is packed with more
antioxidants than blueberries. Antioxidants help
protect the body from damage caused by free
radicals. Many experts believe this damage is a
factor in the development of disease, so eating
a diet rich in antioxidants is recommended as a
The humble cacao bean is one of the highest
scoring foods on the ORAC scale, a scale that
measures the total antioxidant levels of a food.
This bean is also one of the top 10 magnesium
rich foods, and it is also high in calcium and
iron. Magnesium relieves muscle tension,
improves circulation and along with calcium
strengthens the bones. Iron oxygenates the blood
and reduces fatigue. It is the phytochemical,
theobromine found in chocolate which gives it
its stimulating effect and this can improve
short term brain function and concentration.
However this does not apply to all chocolate.
Unfortunately not all chocolate is created
equal. These health benefit apply to good
quality chocolate that is free from dairy and
not loaded with processed sugar, it’s the dark
bitter kind. This is because the beneficial
nutrients are in the cacao butter, cacao powder
and cacao paste that are used to make chocolate.
The Organic Cacao products in this kit are the
finest quality, sourced from a fair trade
supplier in Peru. The Latin name Theobroma cacao
literally means food of the Gods.
There is a great history of use of cacao in
South America and the beans were once valued so
highly that they were used as currency. This
chocolate is sweetened with agave nectar from
Mexico, which has a low glycaemic index and this
means it won’t spike you blood sugar or
destabilise your mood. The chocolate is
delicious, rich and dark with a hint of pure
Making your own chocolate is surprisingly easy
and this Organic Chocolate Kit has everything
you need inside pre-weighed and ready to go.
It’s important not to overheat the cacao
ingredients when making this chocolate as this
destroys some of the nutrients, so the cacao
butter is melted gently over a bain-marie away
from a heat source.
You can just use a bowl over a pan of pre-boiled
water at home. Then the deliciously flavoursome
vanilla powder is infused into the butter before
the cacao powder is sieved and vigorously mixed
in. Finally the runny agave nectar is poured and
stirred until the result is a dark and glossy
running chocolate. This is poured into an ice
cube tray or into a chocolate mould if you have
one, then put it into the freezer to set. It is
recommended to make small chocolates of 15-20g,
as this is an optimum daily portion to enjoy
after a meal.
The Organic Chocolate Kit includes:
100% Pure Organic Chocolate Ingredients
you could possibly need to make your own
Tell us the name of the phytochemical in
chocolate which helps improve short term brain
function and concentration?
d) Glucosamine To Enter the Competition
us the name of the phytochemical in chocolate
which helps improve short term brain function
and concentration? Then send in your answer,
together with your full
name, postal address and telephone number to the
Sixtyplusurfers email address as shown below:
* Please label your entry Organic Chocolate Kit
* This competition is open to our
UK visitors only
stylish granita will make an eyecatching dinner
party dessert and is fresh and cooling.
This delicious recipe has been
100g caster sugar
4 Pink Florida Grapefruit
Grated zest and juice, 1 orange
8 Waitrose Seriously Delicate All Butter
Lavender Shortbread hearts
1. Place the
sugar and water in a small pan and heat gently,
stirring until the sugar dissolves. Set aside to
Meanwhile, squeeze the juice from 3 of the
grapefruit and add to the orange zest and
juice-you should have about 600ml in total. Add
the juice to the cooled sugar syrup and pour
into a rigid container. Freeze for 3-4 hours or
overnight, stirring with a fork once or twice
3. Cut the
remaining grapefruit into segments.
the surface of the granita with a fork to break
up the crystals then divide between 4 small
bowls or glasses.
5. Top each
granita serving with 1 or 2 segments of pink
grapefruit and serve with the shortbread hearts
on the side.
For a delicious twist, add a few juniper berries
- the main botanical used to flavour gin - to
the sugar in step.
Remember to discard the berries before adding to
the grapefruit juice.
Preparation time: 15 minutes plus cooling &
delicious Waitrose recipes
This elegant Summer Salad is
perfect for the warmer weather and is a great way
to enjoy nutritious trout and asparagus.
This healthy recipe has been created by
Ingredients for the Salad
Juice and finely grated zest of 1 lemon
1 large bulb fennel
1 Granny Smith apple
400g English asparagus spears, trimmed
200g pack essential Waitrose Radish, thinly
2 bunches of watercress with the thick stems
2 packs of Waitrose Kiln Smoked Rainbow Trout
Ingredients for the Dressing
3 tbsp crème fraîche
2 tbsp hot horseradish sauce
2 tbsp extra virgin rapeseed oil or extra virgin
Combine half the lemon juice and all the zest in
a large bowl. Halve the fennel bulb, remove the
core, then slice thinly. Combine with the lemon
juice and zest, add a good pinch of salt and
toss to coat. Quarter, core and thinly slice the
apple and add to the bowl. Toss everything
together then set aside for 10 minutes.
Meanwhile, bring a large pan of water to the
boil, add the asparagus and cook for 4 minutes.
Drain and refresh under cold running water.
Slice the asparagus in half lengthways then add
to the bowl, along with the radishes and
watercress, and toss to combine.
For the dressing, whisk together the remaining
lemon juice with the crème fraîche, horseradish
and oil. Whisk in enough cold water to loosen to
the consistency of double cream.
Spread a little of the dressing onto four
serving plates and pile the salad on top. Flake
the trout over the salad and drizzle with the
remaining dressing. Serves: 4