Exploring the Delicious World of Peanut Butter Flour in Cakes, Breads, and Biscuits

Peanut butter flour is a fantastic ingredient that brings a delightful nutty flavour and a boost of protein to your baking. 

Made by pressing the oils out of roasted peanuts and grinding them into a fine powder, it’s a versatile alternative to traditional flours. 

Whether you're looking to enhance the taste of your cakes, breads, or biscuits, peanut butter flour can add a unique twist. Below are some recipes to inspire your baking adventures

1. Peanut Butter Flour Banana Cake

Ingredients:

150g peanut butter flour

100g plain flour

1 tsp baking powder

1/2 tsp bicarbonate of soda

1/4 tsp salt

3 ripe bananas, mashed

100g caster sugar

2 large eggs

100ml vegetable oil

1 tsp vanilla extract

50ml milk

Instructions:

Preheat your oven to 180°C (160°C fan). Grease and line a 20cm round cake tin.

In a bowl, combine the peanut butter flour, plain flour, baking powder, bicarbonate of soda, and salt.

In another bowl, mix the mashed bananas, sugar, eggs, oil, and vanilla extract until smooth.

Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until well combined.

Pour the batter into the prepared tin and bake for 40-45 minutes, or until a skewer inserted into the centre comes out clean.

Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

2. Peanut Butter Flour Bread

Ingredients:

200g peanut butter flour

300g strong white bread flour

1 tsp salt

2 tbsp honey

7g dried yeast

300ml warm water

2 tbsp olive oil

Instructions:

In a large bowl, mix the peanut butter flour, bread flour, and salt.

In a jug, dissolve the honey in the warm water, then sprinkle the yeast over the top and let it sit for 5-10 minutes until frothy.

Make a well in the centre of the dry ingredients and pour in the yeast mixture and olive oil. Mix to form a soft dough.

Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and leave to rise in a warm place for about 1 hour or until doubled in size.

Preheat your oven to 200°C (180°C fan). Knock back the dough, shape it into a loaf, and place it in a greased loaf tin.

Cover and leave to rise for another 30 minutes.

Bake for 30-35 minutes, or until the bread sounds hollow when tapped on the bottom. Cool on a wire rack before slicing.

3. Peanut Butter Flour Biscuits

Ingredients:

150g peanut butter flour

100g plain flour

1/2 tsp baking powder

1/4 tsp bicarbonate of soda

100g unsalted butter, softened

100g light brown sugar

1 large egg

1 tsp vanilla extract

50g chopped peanuts (optional)

Instructions:

Preheat your oven to 180°C (160°C fan). Line a baking tray with parchment paper.

In a bowl, mix the peanut butter flour, plain flour, baking powder, and bicarbonate of soda.

In a separate bowl, cream together the butter and sugar until light and fluffy.

Beat in the egg and vanilla extract until well combined.

Gradually add the dry ingredients to the wet mixture, mixing until a dough forms. If using, fold in the chopped peanuts.

Roll tablespoons of dough into balls and place them on the prepared baking tray, spacing them apart to allow for spreading.

Flatten each ball slightly with the back of a fork.

Bake for 10-12 minutes, or until the edges are golden brown. Allow to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.

Conclusion

Peanut butter flour is a delightful ingredient that can elevate your baking with its rich, nutty flavour and additional nutritional benefits. These recipes for cakes, breads, and biscuits are just a starting point—experiment with your own creations and enjoy the unique taste that peanut butter flour brings to your kitchen. Happy baking!

Homemade Vegan Substitutes for Dairy Cream and Other Dairy Products

As more people embrace plant-based diets for health, ethical, or environmental reasons, the demand for vegan alternatives to traditional dairy products has skyrocketed. 

Thankfully, you don’t have to rely solely on shop-bought options. Making your own vegan substitutes at home can be both satisfying and cost-effective. Here are some easy and delicious homemade substitutes for dairy cream and other dairy products.

Vegan Cream Substitutes

1. Cashew Cream

Cashew cream is incredibly versatile and can be used in both savoury and sweet dishes. Here's how to make it:

Ingredients:

250g raw cashews

177ml water (or more for a thinner consistency)

1-2 teaspoons lemon juice (optional, for a tangy flavour)

A pinch of salt

Instructions:

Soak the cashews in water for at least 4 hours or overnight. Drain and rinse them.

Blend the cashews with water until smooth and creamy.

Add lemon juice and salt if desired.

Store in the fridge for up to a week.

2. Coconut Cream

Coconut cream is rich and perfect for desserts and curries.

Ingredients:

1 can of full-fat coconut milk (chilled overnight)

Instructions:

Open the can without shaking it.

Scoop out the solidified coconut cream from the top, leaving the liquid behind.

Whip the coconut cream with a mixer until it’s fluffy.

Vegan Milk Substitutes

1. Almond Milk

Almond milk is a popular dairy milk alternative and is easy to make at home.

Ingredients:

250g almonds

 946.353ml water

1-2 dates (optional, for sweetness)

1 teaspoon vanilla extract (optional)

Instructions:

Soak almonds overnight. Drain and rinse.

Blend almonds with water until smooth.

Strain the mixture using a nut milk bag or cheesecloth.

Sweeten with dates and vanilla if desired.

Store in the fridge for up to four days.

2. Oat Milk

Oat milk is creamy and great for coffee or baking.

Ingredients:

250g rolled oats

946g water

A pinch of salt

1-2 tablespoons maple syrup (optional, for sweetness)

Instructions:

Blend oats with water and salt until smooth.

Strain through a nut milk bag or cheesecloth.

Sweeten with maple syrup if desired.

Store in the fridge for up to five days.

Vegan Cheese Substitutes

1. Nut Cheese

Nut cheese is a tasty and satisfying substitute for traditional cheese.

Ingredients:

260g raw cashews or almonds

2 tablespoons nutritional yeast

1 tablespoon lemon juice

1 garlic clove

Salt to taste

Water, as needed

Instructions:

Soak the nuts overnight. Drain and rinse.

Blend the nuts with nutritional yeast, lemon juice, garlic, and salt.

Add water gradually until you reach a creamy consistency.

Store in the fridge for up to a week.

2. Tofu Ricotta

Tofu ricotta is perfect for lasagne and stuffed shells.

Ingredients

1 block firm tofu, drained

2 tablespoons nutritional yeast

1 tablespoon lemon juice

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Instructions:

Crumble the tofu into a bowl.

Mix in the nutritional yeast, lemon juice, garlic powder, onion powder, salt, and pepper.

Stir until the mixture resembles ricotta cheese.

Store in the fridge for up to five days.

Vegan Butter Substitute

1. Coconut Oil and Olive Oil Mix

This mix is great for spreading and cooking.

Ingredients:

118g coconut oil (solid at room temperature)

118g olive oil

Instructions:

Blend the coconut oil and olive oil until smooth.

Store in an airtight container in the fridge.

2. Nut and Seed Butter

Nut and seed butters, like almond or sunflower seed butter, can be used as a spread.

Ingredients:

236g nuts or seeds of your choice

A pinch of salt

Instructions:

Roast the nuts or seeds if desired.

Blend until smooth and creamy, adding a pinch of salt to taste.

Store in an airtight container.

Creating your own vegan dairy substitutes at home can be easy and rewarding. These alternatives not only allow you to control the ingredients but also often taste fresher and more delicious than store-bought versions. Experiment with these recipes and enjoy the rich, creamy textures and flavours in your plant-based cooking. Happy vegan cooking!

Cooking with Nut Butters: A Nutty Adventure in the Kitchen

Nut butters are a versatile and delicious addition to any kitchen. Whether you’re a seasoned chef or a novice cook, incorporating nut butters into your recipes can elevate your dishes with rich flavours and creamy textures. 

From the classic peanut butter to the luxurious almond and cashew butters, there’s a whole world of culinary possibilities waiting to be explored.

The Basics of Nut Butters

Nut butters are simply ground nuts transformed into a smooth or a chunky paste. They come in a variety of types, each offering unique tastes and nutritional benefits:

Peanut Butter: A pantry staple, known for its distinct, robust flavour and creamy texture.

Almond Butter: A slightly sweet, delicate alternative to peanut butter, packed with vitamins and minerals.

Cashew Butter: Smooth and buttery, with a subtle sweetness, ideal for both sweet and savoury dishes.

Hazelnut Butter: Often paired with chocolate, it offers a rich, indulgent flavour.

Nut Butter in Savoury Dishes

Nut butters aren't just for spreading on toast or blending into smoothies. They can add depth and creaminess to a variety of savoury dishes:

1. Nutty Satay Sauce:

A classic use of peanut butter in Asian cuisine. Combine peanut butter with soy sauce, lime juice, garlic, and a bit of chilli for a spicy, tangy sauce perfect for grilled chicken or tofu skewers.

2. Creamy Nut Butter Soup:

Add a spoonful of almond or cashew butter to soups like butternut squash or sweet potato for a rich, velvety texture. It’s a great way to add extra protein and healthy fats to your meal.

3. Nut Butter Stir-Fry:

Create a quick and easy sauce with cashew butter, soy sauce, ginger, and garlic. Toss it with your favourite vegetables and protein for a flavourful stir-fry.

Sweet Treats with Nut Butters

Nut butters shine in desserts, providing a creamy base and nutty undertones:

1. Classic Peanut Butter Cookies:

A timeless treat, these cookies are simple to make and incredibly satisfying. Combine peanut butter with sugar, egg, and a touch of vanilla for a deliciously chewy biscuit.

2. Almond Butter Brownies:

Swap out some of the butter in your favourite brownie recipe for almond butter. This adds a subtle nutty flavour and makes the brownies extra moist and decadent.

3. Nut Butter Smoothies:

Blend almond or cashew butter with bananas, a splash of milk, and a drizzle of honey for a creamy, nutritious smoothie that’s perfect for breakfast or a post-workout snack.

Creative Uses for Nut Butters

Think outside the jar and use nut butters in unexpected ways:

1. Salad Dressings:

Whisk together almond butter, lemon juice, olive oil, and a bit of honey for a creamy, tangy salad dressing. It pairs wonderfully with leafy greens and roasted vegetables.

2. Nut Butter Marinades:

Create a flavour-packed marinade with peanut or cashew butter, soy sauce, and spices. Marinate chicken, tofu, or vegetables for a unique twist on your usual grilling routine.

3. Nut Butter Frosting:

Elevate your cakes and cupcakes with a nut butter frosting. Blend almond or cashew butter with icing sugar and a bit of milk for a rich, nutty topping.

Health Benefits of Nut Butters

Nut butters are not only delicious but also packed with nutrients. They are excellent sources of healthy fats, protein, vitamins, and minerals. Regular consumption can support heart health, provide sustained energy, and contribute to overall well-being.

Cooking with nut butters opens up a world of culinary creativity. Their rich flavours and creamy textures can enhance both sweet and savoury dishes. So next time you’re in the kitchen, reach for a jar of your favourite nut butter and experiment with these delightful recipes. Your taste buds will thank you!

Happy nut cooking!

I'm officially joyful! Aldi launched Ballycastle that tastes exactly like Reese's Peanut Butter Cups!

Fans of Reese's Peanut Butter Cups (like me!) will be thrilled with the news Aldi is launching a totally new Ballycastle flavour, the Milk Chocolate & Peanut Butter Cream Liqueur (£7.49, 70cl) which will  be in stores from Thursday 29th June.

It's a luxurious blend of Irish whisky, rich chocolate and salty-sweet peanut butter notes, fans will be certain to notice flavour similarities to Reese’s Peanut Butter Cups, but with a nifty alcoholic twist.

Serve it neat, with ice or why not create your deliciously boozy milkshake?

Ingredients:

100ml Ballycastle Chocolate & Peanut Butter Cream Liqueur

100ml Cowbelle Chocolate Fudge Milk

500ml water

60g The Pantry Cocoa Powder

Moser Roth Milk Chocolate, shaved

Peanuts to garnish

Method:

In a small saucepan, boil 250ml of water then remove from heat and add The Pantry Cocoa Powder 

Stir to dissolve and then add the remaining 250ml cup of water 

Once it's cool, add the Ballycastle Chocolate & Peanut Butter Cream Liqueur to the mixture and leave to infuse

Once successfully infused (this will take ten minutes) shake all the ingredients up in a cocktail shaker with ice. 

Pour into your preferred glasses and top up with whipped cream, grated Moser Roth Milk Chocolate and the peanuts!

The latest addition follows the success of Aldi’s Ballycastle Hazelnut Chocolate Cream Liqueur (£7.49, 70cl), which was noted as a delicious alcoholic twist on the much-loved spread, Nutella.

The supermarket’s Ballycastle range has scooped a series of awards. The Specially Selected Irish Cream (£7.99, 70cl) landed a ‘Great Value’ accolade in the 2022 prestigious Which? ‘Irish Cream Liqueur’ taste test, whilst the Ballycastle White Chocolate Cream (£7.49, 70cl) and the Ballycastle Chocolate, Caramel and Hazelnut Cream (£7.49, 70cl) BOTH won medals at this year’s International Wine and Spirits Competition (IWSC).

Aldi’s Ballycastle Milk Chocolate & Peanut Butter Cream Liqueur is available in-stores and via Click & Collect nationwide from Thursday 29th June.

Actually, when I make this milkshake, I'm seriously thinking of adding some Reese's Peanut Butter Cups into the mix! 

A shopping trip to our nearest Aldi is certainly on the cards for next Thursday!

Here's a good news story for dog lovers! Duerr's & Sons Ltd Rebrands Dog Lovers Favourite 'Peamutt Butter' and Secures Morrison's Win

Duerr's & Sons Ltd has secured a new listing in Morrison's stores for its newly rebranded popular pet treat 'Peamutt Butter'.

The new-look packaging will hit Morrison's shelves across the UK for the first time this month under an introductory promotional offer during March.

Ranking as the UK's number One peanut butter for dogs, the supermarket listing follows 12 months of growth for the pet product, with sales of Peamutt Butter up 63% on the previous year.

Manchester-based Duerr's & Sons Ltd believe the sales increase is driven by listings in Tesco, Sainsbury's, The Range and Jollyes in 2022, plus being available online available with sites such as Amazon

Pets at Home, which has stocked the product for seven years, has seen a 25% rise over the last year. And independent pet food retailers have also seen an increase of 23%, proving that in the current economic climate consumers are still keen to spend on their fur family members.

The product rebrand is the first of its kind since Peamutt Butter was brought to market in 2016 and is supported by investment in a new website, PR outreach and social media marketing.

Duerr's, currently the biggest producer and distributor of peanut butter in UK, has introduced a new-look character 'Peamutt' on-pack to boost brand recognition on marketing channels and on the shelf.

Sales and marketing director and 5th generation Duerr's & Sons Ltd, Richard Duerr, said: “The original idea came from our family dog's love of peanutt butter. As the biggest producer of peanut butter in the UK, it seemed a shame our pets were missing out, so we created a prototype.

“Seven years on, we're rebranding to drive growth and secure new listings in the mults, like our recent win with Morrison's. We have a new 'Peamutt' as a character for the brand ensuring the product is more noticeable on shelf and becomes more familiar with consumers across multiple channels."

He went on to say: “Even in a cost of living crisis trends show pet parents are still looking to indulge their dogs. Peamutt Butter is a good value for money, a largely affordable, treat that shoppers can grab in the supermarket while doing their own weekly shop. The rebrand is aimed at keeping the product front of mind and ensuring we remain the go-to for peanut butter for dogs.”

Peamutt Butter is an affordable treat for your pampered pooches across the UK. Designed as a snack for four-legged friends, it is packed full of protein and contains heart-healthy fats, vitamin B, niacin and vitamin E.

This spreadable, smooth peanut butter is designed to be used on dog toys and lick matts, as well as a training treat. Tapping into the ever booming 'fur baby' trend it can also be used as ingredient for doggy home-baking. Peamutt Butter is available in 340g jars– RRP £2.50.

Duerr's & Sons Manchester, established in 1881, is a family business that's barking mad about dogs. Famed nationwide for its household jams and marmalades, Duerr's & Sons is the biggest producer of peanut butter in the UK. Peamutt Butter was crafted by this family of dog lovers to ensure everyone in the family can enjoy the joys of the nutty treat.

Chocolate and Butter for Lowering Cholesterol and Weight Management

Scientists and doctors from a Cambridge-based company, Lycotec Ltd, have developed a technology which converts all edible fats and oils into lipid-lowering and weight management products.

Moreover, it prevents the accumulation of excessive fat in our body should we succumb to temptation and eat more than we should have done.

This technology explores completely new mechanisms of lipid metabolism in humans.

Based on this, the company has developed new chocolate and butter products which have been tested in double blind, placebo controlled trials.

The results were remarkable in drastic reduction of elevated cholesterol and triglycerides in patient blood – major lipids in our body.

The taste and the texture of the new products are identical to the original, and the cost is 2 pence per day for 1 person.

The ingredients used are safe and accepted by the food industry, and technology implementation does not require specialised or expensive equipment.

According to the founder of Lycotec, Dr. Ivan Petyaev, we now have the means to completely change the negative impact of food fats in our society. Let industry make it happen.

For more information please contact info@lycotec.com

Loseley Summer Meadow Butter takes Blackberry and Apple Oat Crumble and makes it better with butter!

Delicious autumn fruits are given a healthy wholemeal treatment along with long lasting oats, and creamy Loseley Summer Meadow Butter.

The porridge oats not only add extra crunch but also an added bonus to those bored of using them for breakfast. The crumble will keep you full and satisfied for longer than traditional mixes.

Cooking apples 680g (1½ lbs), peeled and sliced
Blackberries 200g (7oz)
Granulated sugar 100g (4oz)
Wholemeal flour 100g (3½ oz)
Loseley Summer Meadow Butter 90g (3½ oz)
Light Muscovado sugar 50g (2 oz)
Porridge Oats 100g (3½ oz)

1. Preheat the oven to 190˚C/ 375˚F/ Gas 5 and put the fruit into a 1.25 litre (2 pints) ovenproof dish in layers with the granulated sugar.
2. Place the flour in a separate bowl and rub in the Loseley Summer Meadow Butter until the mixture resembles fine breadcrumbs. Stir in the brown sugar and porridge oats.
3. Sprinkle the crumble mixture thickly and evenly over the fruit, pressing down lightly.
4. Place the crumble on a baking tray and cook in the oven for 15 minutes. Reduce the temperature to 180 ˚C/ 350˚F/ Gas 4 and continue cooking for a further 45 minutes or until the top is lightly browned. Serve the crumble hot with custard.

Cooks' Tip

If you pick wild blackberries from the hedgerows, be sure to pick those that are well away from any busy main roads to ensure they are not contaminated by car exhaust fumes, and wash them well before eating.

10 minutes preparation time
1 hour cooking time
371 Kcal per portion
13.4g fat per portion
8g is saturated
6 servings
Suitable for vegetarians

Loseley Summer Meadow Butter is packed in a 250g tub and costs £1.29p.

Loseley Chilled Foods are available from the chilled cabinet of local independent grocers, Morrisons and Waitrose. Visit www.loseley.com for more information.

Parsnip and Apple Soup with Loseley Summer Meadow Butter

Sweet parsnip and tart cooking apples form the perfect partnership for a tasty soup fit for bracing winter temperatures.

With only 10 minutes preparation time, this warming soup also offers a low calorie option or a creamy comparison dependent on the mood.

INGREDIENTS

Loseley Summer Meadow Butter 50g (2oz)
Dessert Apple 1, cored, peeled and sliced
Parsnips 680g (1½ lb), peeled and sliced
Bramley cooking apple 1, cored, peeled and sliced
Vegetable stock 1¼ litres (2 pints)
Sage leaves 4, plus extra to garnish
Whole cloves 2
Single cream 150ml (¼ pint)
Salt and freshly ground black pepper

METHOD

1. Melt the half butter in a large saucepan and add the dessert apple slices. Sauté until lightly browned, remove and set aside. Melt the remaining Loseley Summer Meadow Butter and add the parsnips and cooking apple. Cover and cook gently for 10 minutes, stirring occasionally.
2. Pour the stock into the saucepan and add the sage and cloves. Bring to the boil, cover and then simmer for 30 minutes, until the parsnip is softened.
3. Remove the sage leaves and cloves, then puree in a blender or food processor. Return to the saucepan and reheat gently with the cream. Season to taste. Serve hot, garnished with the sage leaves and apple slices and serve with granary bread.

10 minutes preparation time
40 minutes cooking time
172 Kcal per portion
10g fat per portion of which
5.2g is saturated
6 servings
Suitable for freezing
Suitable for vegetarians

Cooks Tip

If you prefer, use ½ tsp of dried sage when cooking the parsnips. For a lower fat version, simply omit the cream – the soup still tastes really good.

Loseley Summer Meadow Butter is packed in a 250g tub and costs £1.29p.

Loseley Chilled Foods are available from the chilled cabinet of local independent grocers, Morrisons and Waitrose. Visit www.loseley.com for more information.

(EDITOR: This sounds delicious!)

Strawberry Shortcakes with Loseley Summer Meadow Butter

Strawberry Shortcakes with Loseley Summer Meadow Butter

The very essence of an English summer presented on a plate. By you! Melt-in-the-mouth shortcake with whipped cream and sweet strawberries – bliss.

INGREDIENTS:

Loseley Summer Meadow Butter 225g (8oz), softened
Caster sugar 110g (4 oz)
Plain Flour 300g (11 oz)
Ground Almonds 50g (2 oz)
Small strawberries 225g (8 oz)
Whipping Cream 300ml (1/2 pint)
Strawberry jam 2 tbsp, soft-set
Caster Sugar for dusting

METHOD:

1. Firstly make the shortcakes. Cream together the Loseley Summer Meadow Butter and sugar until light and fluffy, then mix in the flour, salt and ground almonds until the mixture clings together to form a dough. Turn onto a floured surface and knead gently until smooth.
2. Lightly press and roll the dough to flatten it to a thickness of 6mm (¼ inch) and, using a 7.5cm (3in) round cutter, stamp out as many shapes as you can. Re-roll the dough and continue stamping out shapes until all the dough is used up. You should end up with about 20 circles.
3. Line a baking sheet with parchment and place the shortcake circles on the sheet. Prick with a fork and chill for 40 minutes.
4. Preheat the oven to 180˚C/ 350˚F/ Gas 4 and bake the shortcake biscuits for 15-20 minutes until lightly golden. Set aside to cool.
5. To finish, wash the strawberries and hull and slice them. Whisk the cream into soft peaks, and then spoon onto half the shortcake biscuits. Top with a few strawberry slices and drizzle of jam. Add a small dollop of cream and then sandwich a plain shortcake on top. Dust very lightly with sugar and serve immediately.

Cook’s Tip

Try using different fruits such as raspberries and use the same-flavour jam.

For a romantic supper-time dessert, cut heart shaped shortcakes.

20 minutes preparation time plus chilling and cooling
20 minutes cooking time
472 Kcal per portion
33.4g fat per portion
19.4g saturated fat
Makes 10 shortcakes
Biscuits are suitable for freezing
Suitable for vegetarians

Loseley Summer Meadow Butter is packed in a 250g tub and costs £1.29p.

Loseley Chilled Foods are available from the chilled cabinet of local independent grocers, Morrisons and Waitrose. Visit www.loseley.com for more information.

Baked Salmon for your barbecue with Loseley Summer Meadow Butter

Whilst meat is a treat for the barbecue, it might be time to try some fish, instead, as a tasty alternative. And with the help of Loseley butter and this simple yet great recipe, you could well find it much easier than you might have thought possible!

Baked Salmon is a lovely barbecue alternative on a Summer’s day.  Loseley have created an easy recipe using their Loseley Summer Meadow Butter.

This delicious Loseley Butter is spreadable straight from the fridge and yet has all the creamy taste of traditional butter making it incredibly versatile.

So as it spreads straight from the fridge it is great for making garlic butter for delicious garlic bread or herb butters to smear inside fish parcels. If not using Salmon simply mix the butter with plenty of fresh, chopped herbs (fennel, dill, mint and oregano - make some shallow slashes on the sides of whole fish such as bream, trout or bass- and then fill the fish cavity and slashes with the butter. Pop the fish into an 'envelope' of tightly sealed silver foil and put on a really hot barbecue. Cook each side for a few minutes and viola, one perfectly prepared, delicious fish -- and no smelly pans to clean up afterwards!

Ingredients for Baked Salmon

4 salmon fillets

1 carrot

1 lemon

1 leek

50g Loseley Summer Meadow Butter

Salt and ground black pepper

Method for Baked Salmon

Cut leek and carrot into thin strips.

Put half of the Loseley butter into a bowl and stir until soft. Grate half a teaspoon of lemon rind and add to a teaspoon of squeezed lemon juice and mix with salt, pepper and butter. Rinse fillets under cold water and cover each with a square of kitchen foil. Put a teaspoon of lemon juice and carrot and leek strips over each fillet. Put some of the lemon butter on top. Wrap each fillet in its foil parcel. Put the parcels on the BBQ for 15-20mins. Set each fillet on a warm plate and spoon the vegetables and juices over them. Serve with Northern Irish baby potatoes or a fresh salad.

Loseley Summer Meadow Butter is packed in a 250grm tub and costs £1.29p.

Loseley Chilled Foods are available from the chilled cabinet of local independent grocers, Morrisons, Waitrose and Iceland. (EDITOR: And often, our fridge at home!)

Visit www.loseley.com  for more information.