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Serves 4-6 peoplePrep time 5-10 minutesCooking Time approximately 30 minutes ingredients 6 medium carrots3 tbsp rose harissa2 tbsp Borderfields Cold Pressed Rapeseed OilSea salt and
ingredients (with Borderfields Everyday Spray)How to butterfly a chicken breast Place the chicken breast flat on a chopping board. Hold it steady with your non-knife
ingredients Sliced white cabbage 2 carrots, grated ½ red onion, finely sliced 2 tbsp homemade Borderfields mayonnaise 2 tbsp yoghurt Small handful raisins Small handful
ingredients 1 whole egg 1 egg yolk 220ml Borderfields Cold Pressed Rapeseed Oil 1 tsp English/Dijon mustard 1 tsp apple cider vinegar ½ tsp salt
ingredients 2 tomatoes 1 small shallot, peeled and finely chopped 3 tbsp Borderfields Cold Pressed rapeseed oil 1 tbsp red wine vinegar 1 tsp sugar
ingredients BORDERFIELDS COLD PRESSED RAPESEED OIL & BALSAMIC 6 tbsp Borderfields Gold Cold Pressed Rapeseed Oil 3 tbsp balsamic vinegar 1 tbsp smoked garlic 1
BEETROOT AND GARLIC HUMMUS ingredients 250g cooked beetroot, cut into quarters1 x 430g tin chickpeas, drained and rinsed2 tbsp Borderfields Garlic Rapeseed Oil1 lemon, zest,
https://youtube.com/watch?v=r7LYFpraWjY%3Ffeature%3Dshare ingredients 200 g pistachio10 g basil75 g Parmigiano Reggiano (or a vegetarian alternative), grated1 garlic clove150 ml basil rapeseed oil method Add basil leaves,
https://youtube.com/watch?v=YKVvHqvIEOg%3Ffeature%3Dshare ingredients • 50g pine nuts• 80g basil• 50g parmesan or vegetarian alternative• 150ml Borderfields Rapeseed Oil• 2 garlic cloves method Heat a small frying
INGREDIENTS 100g roasted pine nuts 40g garlic cloves blanched 50g grated parmesan 50g watercress leaves 200ml Borderfields Cold Pressed Rapeseed Oil Salt and pepper METHOD
