Recipes

Thai Style Prawn and Peanut Noodles

Posted by Meridian on

Ingredients 4tbsp Meridian Crunchy Peanut Butter 2tbsp sweet chilli sauce 1tbsp dark soy sauce Juice of 1 lime 2tsp fish sauce 1tbsp sesame oil 1 red onion sliced into thin wedges 2 cloves garlic 2cm ginger 150g baby sweetcorn, sliced in half lengthways 150g mange tout, sliced in half lengthways 300g frozen prawns 2 x 300g packs straight to wok thai noodles 4 spring onions, sliced widthways Method In a bowl whisk together the Meridian...

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Summer Pudding

Posted by Meridian on

Quintessentially British, this summer pudding is packed with fruits macerated with syrup and encased in juice soaked bread.  Suitable for a vegan diet. Serves: 6-8 Preparation time: 30 minutes Cooking time: Chill overnight What You Need 60ml Meridian date syrup 60ml rice bran syrup 750g mixed red berries (if using strawberries, hull and quarter them) 6 slices, day old white bread Mint to serve  What You Do Gently heat the syrups in a large saucepan...

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Savoury Soda Bread

Posted by Meridian on

One of the easiest breads you will ever make and it has yeast extract and cheddar cheese for added taste.  Make in the morning, enjoy at lunch. Serves: Makes 1 loaf Preparation time: 15 minutes Cooking time:  30 minutes What You Need 250g strong white flour 250g spelt flour 50g oats 3g salt 20g baking powder 60g cheddar cheese, grated 100ml grapeseed oil 450ml buttermilk 2 tbsp Meridian yeast extract  What You Do Heat the...

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Raspberry and Coconut Layer Cake

Posted by Meridian on

This delicious wheat free cake made with spelt flour, buttermilk and raspberries is spread with lashings of coconut and maple syrup frosting.  Perfect for entertaining a crowd. Serves: 12 Preparation time: 20 minutes Cooking time:  35 minutes What You Need For the cake 230g unsalted butter, softened 65g agave syrup 100g unrefined golden caster sugar 2 eggs and 2 egg yolks, at room temperature 1 tsp vanilla extract 240ml buttermilk 300g spelt flour 2 tsp...

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Proper Malt Loaf

Posted by Meridian on

Home-made version of the usually shop bought sticky malt loaf made with malt extract, dried fruit, date syrup and black tea.  Make ahead, as the longer you store this loaf the more deliciously sticky it becomes.  Serves: Makes 2 small loaves Preparation time: 10 minutes Cooking time:  45 minutes What You Need 140ml hot black tea 160g Meridian barley malt extract 90g unrefined dark muscovado sugar 200g raisins 2 eggs, beaten 250g self raising flour...

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