I didn’t Know you could get recipes using Field Fare frozen produce, but on their website they list quite a few.
Here are a couple to whet your appetite – and, of course, you can buy the Field Fare stuff here, in the shop.
Bramley Apple, Potato & Ham Rosti
Recipe provided by www.bramleyapples.co.uk
400g potatoes, peeled and grated
200g field fare frozen Bramley apple slices (defrosted and grated)
100g mature cheddar, grated
75g sliced ham, cut into small pieces
75g crème fraîche
1 tsp Dijon mustard
1 egg yolk
1 tbsp chopped chives
sea salt and freshly ground black pepper
Place the potatoes and apple in a clean tea towel and squeeze out as much water as possible. Tip into a bowl and add the cheese, ham, crème fraîche, Dijon mustard, egg yolk, chives, salt and pepper. Mix thoroughly.
Heat a large non-stick frying pan over a low-medium heat, and add a good trickle of oil. Divide the rösti mixture into 6 and spoon into the frying pan (doing in a couple of batches of your pan isn’t big enough), pressing down with the back of the spoon to give a flat surface. Cook for about 5 minutes before carefully turning over and continuing to cook for a further 5 minutes, until both sides are golden and crisp. Serve straight away.
Tip: If you prefer to make these a vegetarian rösti, simply omit the ham. A tasty addition is to add some finely chopped sundried tomato or if you are making these for kids, they will love a couple of tablespoons of sweetcorn added to the mixture.
Blackberry and coconut parfait
40g flaked almonds, roughly crushed*
40g pistachio nuts, roughly chopped
1 tablespoon caster sugar*
400g can full fat coconut milk*
2 limes, grated rind of both, juice of 1
4 tablespoons runny honey*
75g caster sugar*
450g Greek style yogurt
225g field fare frozen blackberries (defrosted)
(Items marked with a * are available in the shop as well)
Line the base and two long sides of a 900g (2lb) non-stick loaf tin with a strip of non-stick baking paper or clingfilm.
To make the granola topping, heat the butter in a frying pan, stir in the flaked almonds and cook for 2-3 minutes, stirring until just beginning to colour. Mix in the pistachio nuts and sugar and cook for 1 minute until the sugar has dissolved then take off the heat and leave to cool.
For the parfait, pour the coconut milk into a mixing bowl, add the lime rind and juice, honey and sugar and whisk together until smooth. Add the yogurt and whisk briefly until smooth.
Pour about one third of the parfait mixture into the base of the lined tin. Crumble about one third of the blackberries over the top, breaking up with fingertips, then spoon over half the remaining parfait mix and repeat so that all the parfait mixture and all the blackberries are added to the tin.
Level the surface of the mixture and spoon over the cooled granola in an even layer. Freeze for 6 hours or overnight, covering the top with climgfilm as soon as it is hard.
To serve, take the parfait out of the freezer 15-25 minutes before you are ready to serve it. Allow to defrost slightly then run a wetted round bladed knife round the sides of the parfait to loosen it. Turn out on to a plate, peel off the lining paper or clingfilm. Decorate, if liked, with tiny viola flowers and cut into thick slices with a hot knife.