RAPESEED OIL FOCACCIA
Makes 1-2 focacciaPrep time over 2 hoursCooking time approximately 20-25 minutes ingredients 500g strong white bread flour1 sachet (7g) dried ‘easy bake’ or fast action
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Makes 1-2 focacciaPrep time over 2 hoursCooking time approximately 20-25 minutes ingredients 500g strong white bread flour1 sachet (7g) dried ‘easy bake’ or fast action
Serves 8Prep time 15 minutesCooking time 1 hr 15 mins, plus 2-3 hours to cool ingredients 4 large egg whites225g caster sugar½ tsp lemon juice
ingredients 100ml rapeseed oil 3 large eggs 225g caster sugar 250g self-raising flour 50g ground almonds Zest and juice of 2 lemons Limoncello syrup:
A classic homemade pizza dough that’s soft, chewy and perfect for your favourite toppings. Using Borderfields Cold Pressed Rapeseed Oil adds a subtle, clean-tasting lift
ingredients Serves 2–4Prep time: 20 minsCook time: 25 mins Ingredients:For the neeps & tattie hash browns:• 200g swede (rutabaga), peeled and cubed• 200g Maris Piper
ingredients 375g flour / 3 cups (we used wholemeal self-raising for extra fibre) 189g icing sugar / 1¼ cups 236ml Borderfields cold pressed rapeseed oil
ingredients Fruit Mix 300g / 10 oz raisins 150g / 5 oz dried apricots, chopped into 8mm (⅓”) pieces 75g / 2.5 oz mixed peel,
ingredients Makes: 1 large pie Prep time: 20 minutes Resting time: 30 minutes Cook time: 35–40 minutes Pastry Ingredients 250g self-raising flour Pinch of salt
ingredients Makes: 1 loaf Prep time: 10 minutes Cook time: 50–60 minutes Wet ingredients: 320g pumpkin purée (roast pumpkin or sweet potatoes mashed) 2 eggs
ingredients For the cake: 300g beetroot, cooked and peeled (you can buy cooked beetroot, just make sure it’s plain and not vinegary) 100g dark chocolate