No matter what the weather is like outside, these delicious meals will have you in the summer mood!


Meat, Game Poultry

Lamb, Chicken, Beef, Pork, Veal


Salmon, Wild Salmon, Crab, Sea bass, Cod, haddock, Monkfish, Plaice, Lobster, Prawns


Asparagus, Courgettes, Broad beans, Peppers, Broccoli, Runner beans, Carrots, Watercress.



Tayberries, Gooseberries, Redcurrants, Cherries, Raspberries, Strawberries, Rhubarb



Recipes this Month

Mediterranean Fish Stew

Chicken & Pasta Salad

Berry Cake



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Phone No: 087 2304986



           Mediterranean Fish Stew             

  (serves 4)

This vibrant fish stew is really delicious and so simple to prepare.


Low cal cooking spray

1 large spanish onion, finely chopped.

1 red pepper, deseeded & diced

1 red chilli, deseeded & finely chopped

3 garlic cloves, finely chopped

1 x 400g tin of chopped tomatoes

425g. (approx. 4 potatoes) peeled & cut into cubes

1 pk fresh coriander leaves and stalks chopped

1 bay leaf

15ml/1 tbsp. tomato puree

500 ml/17 fl ozs. chicken or fish stock

200ml water

350g Cod fillet, skinned, remove any bones and cut into bit sized chunks.

260g pk seafood selection (e.g. cooked mussels, king prawns and squid)

Sea salt and freshly ground pepper.


1) Spray a large lidded saucepan or frying pan with low calorie cooking spray and place over a medium heat.

2) Add the onion and pepper, stir fry for about 8-10 minutes until soft, but do not brown.

3) Add the chili, garlic and coriander and fry for 2-3 minutes.  Stir in the stock, puree and bay leaf.  Simmer until reduced by half.

4) Add the potatoes, tomatoes and water, bring to a gentle boil, then reduce the heat and simmer for 20-25 minutes or until the potatoes are just tender.

5) Season to taste, stir in the cod and mixed seafood, cover and cook for 6-8 minutes or until the fish is cooked through

6) Remove the bay leaf.

7) Divide between 4 heated bowls, scatter over some chopped coriander and freshly ground black pepper.


Chicken & Pasta Salad 

(serves 4)



13oz/370g dried pasta shapes

90ml/6 level tbsp. extra-light mayonnaise

142/5 oz. fat-free natural yoghurt

6 spring onions, finely sliced

30ml/2 tbsp. passata

15ml/1 tbsp. mild curry powder

15ml/1 level tbsp. mango chutney

Salt and freshly ground black pepper

12 oz. /340g cooked, skinless chicken breasts, cut into bite-size pieces

½ cucumber, finely chopped

2 tomatoes, chopped

A small handful of fresh coriander, chopped, reserving some to garnish


  1. Cook the pasta according to the packet instructions. Drain well and set aside.
  2. In a large bowl, mix together the mayonnaise, yogurt, sliced spring onions, passata, curry powder and mango chutney and then season to taste.
  3. Add the pasta and the chicken to the bowl and then stir in the cucumber, tomatoes and most of the coriander. Toss to mix well and then serve garnished with the reserved coriander.


Honey & Mustard Vinaigrette



10ml/ 2tsp wholegrain mustard

50ml/ 5dsp balsamic vinegar

150ml/ ¼ pt. of olive oil

10ml/ 2 tsp. runny honey

30-45 ml 2-3 tsp. water


Place all the ingredients in a screw top jar and shake vigorously until well combined. Leave to let the flavours blend for about 1 hour. Use to dress your summer salads. Good with mixed greens or a salad of tomatoes and onions or spring onions.

This mix will keep for 2-3 weeks. Shake well before using each time.


 Berry Cake


170g/6 oz. butter

227g/ 8 oz. blueberries, dessert gooseberries, raspberries or redcurrants

227g/8 oz. self-raising flour, sieved    

170g/ 6 oz. soft brown sugar

3 large eggs, beaten

Zest and juice of 1 orange


  1. Pre-heat oven to 180oC/ 350oF/Gas 4.
  2. Grease and base line a 20cm/ 8” spring sided tin.
  3. Top and tail the berries in a bowl.
  4. Cream the butter and sugar until light and fluffy, then gently mix in the eggs and flour alternatively. Fold in the orange zest, juice and lightly floured berries.
  5. Place the mixture into the tin.
  6. Bake in the pre-heated oven for 45 mins – 1 hour. Cool for a few minutes before un-moulding. *If wished, decorate with whole poached berries on top and dust with a little sieved icing sugar.

Serve this deliciously moist cake as a pudding while it is still warm or cold with whipped cream.

If wished, place half the cake mixture in the tin, then scatter over the chosen fruit and top with the remaining cake mixture.


*Marjorie’s Tip

Top and tail the fruit, if necessary. Rinse and dry the fruit.  Dust with flour to prevent the fruit from sinking.


For more great recipes from Marjorie, check out the links below. Bon appetit! 






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