Thomas Edward Beney

Butternut squash, pine nuts and basil pasta with fried halloumi, broccoli, oven dried tomatoes and Duchess Oil

#ovendriedtomatoes in @duchessoil After (at Chiswick)

#ovendriedtomatoes in @duchessoil Before (at Chiswick)

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Grandpa, Czechoslovakia 1938

Pan fried cod with reduced Goan tomato and lentil soup and sprouting seeds For one serving One medium sized cod fillet, remove the skin, wash and dry and season lightly. 6 tbsp of @GloriousFoods Goan tomato and lentil soup 2 tbsp of sprouting seeds Large knob of butter 2 tbs of @DuchessOil One red pepper, for garnish Salt and pepper to taste Warm the soup and reduce by 30-50%. Meanwhile, in a heavy bottomed frying pan, melt the butter and @DuchessOil. Pan fry the fillet, skin side down, occasionally spooning the hot butter and oil over the top of the fillet to speed the cooking of the fillet. The cooking time will depend on the size and thickness of the fillet, 4-7 minutes should be sufficient. Turn the fillet over and cook for a further minute. Remove from the heat and place on a plate. Spoon the soup around the fillet and place the red pepper on top. Season to taste and serve with a glass of your favourite Sancerre.

Chocolate, strawberry and popcorn pots Serves 4 150g dark chocolate (minimum 70% cocoa solids), broken into pieces 150ml of @Roddas_Cream Cornish clotted cream 75ml of strawberry coulis or jam Small bag of caramel popcorn A dusting of icing sugar You will need A medium sized mixing bowl A medium pan of simmering hot water A table spoon A spatula 4 espresso cups A sieve In a bain-marie, melt the chocolate. Remove from the heat and add the @Roddas_Cream. In put 3 pieces of the popcorn in the espresso cups. Spoon equal amount of the liquid into the espresso cups. Top with strawberry coulis. Place in the fridge for 1-2 hours. Remove 15 mins before serving. Dust with icing sugar just before serving. Put on saucer with a few pieces of popcorn and a teaspoon. Enjoy this rich desert with someone special and a refreshing herbal tea. You can use most types of coulis, raspberry is particularly good. Fresh fruit, slices instead of the popcorn work very well.

Tuna, avocado and roasted apple with sweet and sour peanut butter paste Serves One 100 g of tuna loins ¼ Avocado, skinned ¼ bramley apple, baked at 180oc for 20 mins or until soft 2 tbsp of smooth peanut butter 2 tbsp of sweet chilli sauce 1 tbsp @DuchessOil 2 cherry tomatoes, chopped into ¼’s and baked with the apple for 5 mins 50g of quinoa, cooked in vegetable stock Fresh parsley Salt and pepper to taste. In the centre of a large plate arrange the avocado, tuna and apple, season to taste. In a small mixing bowl combine the peanut butter, sweet chilli sauce and @DuchessOil, roll into small balls and arrange around the tuna. Combine the quinoa, tomato and parsley, season and arrange around the rest of the dish. Drizzle with a little @DuchessOil and serve with a slice of crusty bread.

Homemade olive tapenade For one portion 3 anchovy fillets, finely sliced 85g of pitted black olives, drained and roughly chopped Clove of garlic, crushed 1 tbsp of capers, washed, drained and roughly chopped. Juice of 1/3 of a lemon 2 tbsp of @DuchessOil A handful of roughly chopped flat leaf parsley Pepper Combine all ingredients in a mixing bowl and eat with your favourite crusty bread or cracker. For best results, chill for 1 hour in the fridge before eating. Can be stored in the fridge for 24 hours before eating. I prefer a coarse tapenade but this recipe can easily be made smooth by finely chopping all the ingredients.

Pan Fried halloumi with spinach and ricotta tortellini and sweet potato chips For one portion Four medium sized slices of halloumi 100g of spinach and ricotta tortellini (shop bought in the instance, but very simple of make yourself) I small sweet potato, washed and unpeeled, sliced into large chips Half a medium bramley apple sliced in half A large knob of butter Tbsp of fresh thyme leaves Two tbsp of whole almonds, roughly chopped 50g of tuna loins in olive oil 100g of green beans Juice of half a lemon 2 tbsp of @DuchessOil Salt and pepper to taste Preheat the oven to 190oc On the hob, heat the @DuchessOil over a medium temperature in a roasting dish add the sweet potato and half the thyme leaves. Roast until crispy, usually 25-30mins. After 15 mins add the apple and chopped almonds. Meanwhile, heat the butter in a heavy frying pan, add the halloumi and fry till golden on both sides. In a medium saucepan, add the beans and tortellini, cover with boiling water salt to taste and heat on a rolling boil for 2-3 mins. Arrange on a plate along with the tuna and eat with a refreshing gin and tonic (@BombaySapphire of course)

Poached apple with Rodda’s clotted cream and Milka Daim shavings For one serving Two medium sized bramley apples, peeled, cored and sliced in eighths One desert spoon of dark muscovado sugar Two tbsp of apple juice Squeeze of lemon juice Two tbsp of Rodda’s clotted cream, mixed until softened Shavings of Milka Daim A sprig of mint leaves In a large heavy based pan heat the apple juice, lemon juice sugar and sliced apples. Cover and heat on a low temperature until softened. Spoon the Rodda’s clotted cream into a large desert bowl. Place the slices of apple on top. Sprinkle the shavings of Milka Daim on top and garnish with the mint leaves. Simple, fast, rich and warming on a cold winter’s night.

Warm broccoli, celeriac and orange salad Ingredients (for one serving) Five/six broccoli florets 10/15 thin slices of celeriac Three tbsp of quinoa, cooked and set aside One mushroom, sliced Three/four thin slices of fresh ginger Half a large orange, one quarter sliced, the other juiced Three tbsp of sprouting beans Tbsp of chopped mint Two tbsp of #rapeseedoil Salt and pepper Heat the oil in a pan, fry the celeriac for three minutes. Par boil the broccoli, add to the celeriac with the mushroom, ginger and sprouting beans stir fry for three more minutes. Take off the heat, add the orange slices, the orange juice and mint. Season to taste and combine with the quinoa on a plate. Serve with a good quality gin and tonic, served with lime of course.

Confit of halibut with poached vegetables and sprouting beans Ingredients (for one serving) Halibut steak Half pack of butter Four florets of broccoli Six long thin slices of celeriac One mushroom, sliced Three tbsp of sprouting beans Three tbsp of apple juice Juice of half a lemon Two tbsp #DuchessOil One tbsp of thyme leaves One tbsp of chopped basil One tbsp of chopped parsley One tbsp of chopped mint Salt and pepper Melt the butter in a pan, confit the halibut for 5-6 minutes, ensuring the fish is covered completely in the butter. Meanwhile, heat the #DuchessOil add the celeriac, broccoli and thyme, stir fry for three minutes, reduce the heat add the sprouting beans, lemon juice and apple juice. Season and add the mushrooms and basil. Simmer for three minutes, until tender. Stir in the remaining herbs and combine on a plate with the fish and enjoy with your favourite bottle of #sancerre

Celeriac Mash Ingredients One medium sized celeriac bulb, peeled and diced into one centimetre cubes Two cloves of garlic, crushed Four tbsp of vegetable stock Three tbsp of #DuchessOil 150g of strong cheddar, shaved One tbsp of thyme leaves Handful of parsley, roughly chopped A large knob of butter Salt and pepper to taste In a heavy casserole dish, fry the celeriac in the #DuchessOil for five minutes till it starts to turn golden brown, reduce the heat and add the garlic and thyme. Fry for a further two minutes, being careful not to burn the garlic, reduce the heat further and add the stock, season to taste cover and simmer for 20 to 25 minutes until tender. Remove from the heat roughly mash, add the butter and season further, if required. Serve with the cheddar shavings sprinkled on top. Delicious served with any roast dinner.

Warm quinoa and mixed sprouting bean salad with fennel, orange and ginger Ingredients 100g Quinoa, cooked and cooled 50g of mixed sprouting beans Half fennel bulb 100g of aubergine, in medium sized cubes One small red onion, chopped into large slices One segment of a large orange sliced Six thin slices of ginger Chopped mint #DuchessOil Salt and pepper to taste Roast the fennel, aubergine and onion in a little #DuchessOil for 25 mins. Take out of the oven, add the ginger, the mixed sprouting beans and stir. Add the quinoa, orange and mint. Season to taste and plate up.

Hummus with sesame flatbreads