Kirsch Cherry Tray Bake

Makes 12 squares

Meal Occasion: Baking, Retro Bakes, Tray Bakes, Afternoon Tea

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Allergens: Gluten, dairy, nuts, eggs

Ingredients:

 230g Opies Black Cherries with Kirsch, syrup reserved

 275g self-raising flour

 2 tsp baking power

 225g salted butter, softened

 225g caster sugar

 75g ground almonds

 5 eggs

 100g icing sugar

 25g pistachios, finely chopped

 10g dried rose petals

Method

1. Pre-heat the oven to 180°C/160°C Fan/Gas 4. Grease and line a 30cm x 20cm rectangular

cake tin.

2. Coat the cherries with approximately 3 tbsp of the flour in a bowl – this will help prevent

them sinking to the bottom of the cake when cooking. Set aside.

3. Beat the baking powder, butter, caster sugar, ground almonds and eggs together in a bowl

or food processor until thoroughly combined. Carefully fold in the flour then tip in the

floured cherries and lightly combine.

4. Pour into the tin and smooth over the top. Bake in the pre-heated oven for about 40

minutes or until the cake is golden and well risen. Remove from the oven and leave to cool

completely in the tin.

5. Meanwhile sieve the icing sugar into a bowl and gradually pour in the reserved kirsch syrup,

mixing as you go, until the icing is thick, berry-pink and spreadable.

6. Remove the cooled cake from its tin, place onto a serving plate or cooling rack and drizzle

the icing over so it runs over the sides. Finish by decorating with the pistachios and rose

petals.

7. Leave to set then cut into squares to serve.

Tip: Try topping the cake with confetti or other iced decorations for a fun alternative.

Where to Buy:

Opies Black Cherries with Kirsch are available from Waitrose and Ocado £4.01

Mini Coronation Chicken Pies with Pickled Walnut Chutney

Serves 12

Prep time: 1 hours (plus 4 hours marinading time)

Cooking time: 40 minutes

Allergens: Gluten, dairy, egg, nuts, mustard

Ingredients:

For the Coronation Chicken Pies: 

 6 chicken thighs, bone and skin removed

 1 ball of Opies Stem Ginger, finely grated 

 1 tsp cumin 

 1 tsp turmeric powder 

 3 tbsp korma paste 

 125g yoghurt

 Pinch of salt

 2 sheets shortcrust pastry 

 1 sheet puff pastry 

 A 400ml can coconut milk 

 2 tbsp mild curry powder 

 1 fresh mango, finely diced 

 100g fresh spinach 

 1 egg, beaten

 1 tsp nigella seeds

For the Spiced Walnut Chutney: 

 250g apples, peeled, cored and chopped

 ½ large onion, thinly sliced

 75g soft brown sugar 

 ½ tsp cayenne pepper

 1 tsp mustard seeds

 1 tsp salt 

 75ml Opies Pickled Walnuts pickling liquor

 ½ jar of Opies Pickled Walnuts, finely chopped

Method

1. Place all the chutney ingredients except the pickled walnuts into a large pan. Allow the sugar to

dissolve over a low heat, bring to the boil and continue until the apples are soft and broken

down. Take off the heat and stir in the pickled walnuts. Place into sterilised jars and set

aside. Note: The chutney can be made in advance, or you could simply add chopped pickled

walnuts to your favourite chutney for a shortcut. 

2. In a bowl mix the chicken thighs with the ginger, cumin, turmeric powder, korma paste,

yoghurt and a pinch of salt. Ensure they are well coated, cover and refrigerate for at least 4

hours. 

3. When ready to cook, place chicken in a deep pan over a low heat and cover with coconut milk.

Simmer for 30 - 40 minutes until the chicken is tender and falling apart. Remove with a slotted

spoon and finely shred with two forks. Set aside. Add the curry powder, mango and spinach to

the coconut milk and simmer until thick. Remove from the heat then add the chicken back to

the sauce.

4. Meanwhile preheat the oven to 200C / 180C Fan / Gas 6 and grease a 12 hole muffin tin.

Unravel the shortcrust pastry and cut out 12 circles around 10cm in diameter, then repeat with

the puff pastry using an 8cm cutter. Line the muffin tray holes with the shortcrust pastry circles

then bake blind in the oven for 5-10 minutes. Remove then add an even layer of pickled walnut

chutney to the bottom of each. Top with the chicken mixture then pop the puff pastry circles

on top to encase the filling. Crimp the edges with a fork then brush each pie with egg.

5. Sprinkle with the nigella seeds then bake for 25 - 30 minutes until golden and well risen. 

Where to Buy:

Opies Pickled Walnuts 390g available from Tesco, Morrisons, Waitrose, Ocado and Sainsbury’s from

£2.75

Opies Stem Ginger 350g available from Tesco from £2.60

Opies Stem Ginger 280g available from Asda from £2.28

Pickled Walnut celebration bread wreath

Serves 10

Meal type: sharing, Christmas, special occasion, accompaniments 

Prep time 2 hours

Cooking time 45 minutes

Allergens: Gluten, yeast, dairy, walnuts

Cost per serving: 72p

Ingredients:

• 500g strong white bread flour, plus extra for rolling/kneading

• 1 tsp salt

• 1½ tsp fast action yeast

• 1 tsp caster sugar

• 350ml lukewarm water

• 3 x Opies Pickled Walnuts, finely chopped

• 75g sun dried tomatoes, drained and finely chopped

• 60g parmesan cheese

• 1 tsp finely chopped fresh rosemary

• 2 tbsp butter, melted

• 1 tsp sea salt

• 1 round camembert, to bake

• 1 garlic clove, thinly sliced

• Fresh rosemary sprigs

Method

1. Sift the flour and salt into a mixing bowl or into the bowl of a stand mixer. Measure out the lukewarm water, stir in the yeast and caster sugar, then leave the yeast to develop for 10 minutes until frothy. 

2. Pour the yeast water into the flour and mix until a dough is formed. Knead the dough by hand on a lightly floured surface for 10 minutes or by using a stand mixer. 

3. Cover the bowl with a clean tea-towel and leave in a warm place until doubled in size. 

4. Knock back the dough then knead in the pickled walnuts, sun dried tomatoes, all but 1 tbsp of the parmesan and finally the chopped rosemary. Divide the dough into 18 even sized pieces. Roll each piece of dough into a ball, adding a little more flour if the dough feels too sticky. 

5. Place a large ramekin or bowl into the centre of a baking sheet (this has to be the size of the camembert or slightly bigger). Place the balls of dough around the ramekin leaving a 5mm gap between each ball. 

6. Make a second ring of the dough around the first, again leaving a 5mm cap to allow room for the dough to rise. Cover with the tea towel until the dough has doubled in size. 

7. Pre-heat the oven to 190°C / 170°C fan / gas 5.  Just before baking, brush the bread rolls all over with melted butter then scatter over the remaining parmesan cheese, sea salt and a little extra rosemary and bake for about 30 minutes or until golden.

8. When you are ready to serve, stud the camembert with garlic and warm in the oven for 10-12 minutes until melty. Place the bread wreath onto a board and carefully position the camembert in the middle, still in its wooden box, then decorate with extra rosemary sprigs and serve. 

Hints and Tip: This wonderful bread recipe is perfect for Christmas, Easter, Mother’s Day or any other special entertaining occasion. 

Where to Buy: 

Opies Pickled Walnuts 390g available from Tesco, Morrisons, Waitrose, Booths, Ocado and Sainsbury’s from £3.00

Black Forest Arctic Roll with Chocolate Cherry Sauce

Serves 12 

Preparation time:  60 minutes (including overnight freezing)

Cooking time:          30 minutes

Allergens: Gluten, Dairy, Eggs

Ingredients

• 1 litre best quality vanilla ice cream 

• 370g Opies Cherries with Kirsch 

• 200g cherry jam 

• 4 medium eggs

• 100g caster sugar

• 75g self-raising flour

• 3 tbsp cocoa powder

• Pinch of salt

• 2 tbsp brown sugar 

• Icing sugar for dusting 

Method

1. Remove ice cream from the freezer to soften slightly. Drain the cherries, reserving the liquid and keeping 50g of cherries to one side. In a bowl, stir the remaining cherries through the ice cream along with 3 tablespoons of cherry jam then pop back in the freezer for 15 minutes to firm up slightly. Lay out a large piece of grease proof paper, spoon the ice cream lengthways down the middle to create an even log shape around 22cm in length. Roll the paper around the filling and refreeze for at least 2 hours, but ideally overnight. 

2. Preheat the oven to 200°C / 180°C Fan / Gas 6. Line a 22cm x 33cm flat baking tray with paper, ensuring it reaches all corners.

3. Whisk the eggs and sugar in a bowl until thick and light. Sift then gently fold in the flour, 2 tablespoons of cocoa powder and the salt. Spoon the batter into the tin, smooth the top then bake for 10 -15 minutes in the middle of the oven until risen and springy to touch. Remove, leave to cool in the tin for 5 minutes then turn out onto a sheet of baking paper lightly dusted with icing sugar. Carefully pull the paper away and leave to cool.

4. Spread the remaining jam over the top of the sponge. Remove the ice cream from the freezer and place along the short side of the sponge. Use the paper to help roll it up to enclose the log. Place back into the freezer for another two hours. 

5. Meanwhile make the sauce. Warm 60ml reserved kirsch syrup, brown sugar and the remaining cocoa powder in a pan over a low heat. Once the sugar dissolves, turn the heat up slightly and reduce down until thickened. Leave to cool. 

6. Dust with icing sugar, drizzle with sauce, spoon over the reserved cherries, slice thickly and serve straight away. 

Where to Buy: 

Opies Black Cherries with Kirsch are available from Tesco, Waitrose, Booths & Ocado 390g from £4.00

Lemon, Blueberry & Poppy Seed Cake

Serves 12

Meal Occasion: Summer Baking

Preparation time: 15 minutes

Cooking time: 60 minutes

Allergens: Dairy, Eggs, Gluten

Ingredients: 

• 225g Butter, plus extra for greasing

• 175g Caster Sugar

• Pinch of Salt

• 2 Eggs

• 200g Soured Cream

• 1 tsp Vanilla Extract

• 2 tbsp Lemon Juice from a jar of Opies Sliced Lemons

• 1 tbsp Poppy Seeds

• 200g Self-raising Flour

• 125g Blueberries

For the icing

• 80g Icing Sugar, sifted

• 2 tbsp Lemon Juice from a jar of Opies Sliced Lemons

To decorate – optional 

• 50g Blueberries

• 1 tsp Poppy Seeds

• Opies Sliced Lemons, cut into small pieces

• Edible flowers

Method:

1. Preheat oven to 180°C / 160°C fan / gas mark 4. Grease and line a 900g loaf tin.

2. In a large bowl cream the butter and sugar until light and fluffy, then add the salt, eggs, soured cream, vanilla extract, lemon juice and poppy seeds. Gently fold in the flour until just combined.

3. Fold in 3/4 of the blueberries then pour the cake mixture into the prepared tin and top with the reserved blueberries. Bake in the oven for about 1 hour or until a skewer inserted into the middle of the cake comes out clean. Leave to cool in the tin for 10 minutes, then carefully tip out and leave to cool completely on a wire rack.

4. Mix the icing sugar and lemon juice together in a clean bowl until smooth, then drizzle over the cooled cake so that it drips over the sides. 

5. Scatter over remaining poppy seeds, fresh blueberries, Opies Lemon Slices and edible flowers, if using (we used pansies and cornflowers). 

Where to Buy: 

Opies Sliced Lemons are available from most major supermarkets from £1.59.

Ginger Nojito

A tasty mocktail on an absolute classic. Refreshing with a slight spiced back-note. 

Ingredients: 

15ml Opies Stem Ginger Syrup (taken from the jar)

3 cubes of Opies Crystallised Stem Ginger

15ml freshly squeezed Lime Juice

12 Mint Leaves

Soda Water

Method:

1. In a highball glass slightly crush the mint leaves with the cubes of crystallised stem ginger. Add crushed ice and all remaining ingredients into the glass and stir well. 

2. Garnish with a slice of stem ginger, spring of mint and lime wedge. 

Where to Buy: 

Opies’ Stem Ginger in Syrup is available from Tesco (350g £2.60) and Asda (280g £2.28)

Opies’ Crystallised Stem Ginger is available from Tesco (200g £2.45)

Cheese & Walnut Palmiers with Pickled Walnut Sauce

Makes: 18 – 20 palmiers

Prep time: 60 minutes (plus chilling)

Cooking time: 20 minutes

Allergens: Gluten, dairy, walnuts, egg, (check chutney for allergens)

Ingredients:

For the palmiers:

• 320g sheet ready-rolled Puff Pastry

• 200g mixed Hard Cheese, grated (we used Red Leicester and Cheddar)

• 2 Opies Pickled Walnuts, finely chopped

• 50g Red Onion Chutney

• 1 Egg, beaten

For the pickled walnut sauce

• A jar of Opies Pickled Walnuts, pickling liquor reserved

• 50g light Brown Sugar

• 50g Muscovado Sugar

• Salt and Pepper, to taste

• Picked fresh Thyme Leaves, to garnish 

Method

1. Preheat oven to 200°C /180°C Fan/Gas 6. 

2. Add the grated cheese and pickled walnuts to a bowl and mix together well.

3. Unravel the puff pastry sheet onto a lightly floured surface, then spread with an even layer of the red onion chutney. Top with the walnut and cheese mixture, spreading over the pastry in an even layer.

4. Tightly roll the pastry up from the longest side, stopping in the middle. Repeat on the opposite side so it meets the first roll. Moisten the two rolls with the egg then lightly press together so they stick. Place in the freezer to chill for 30 minutes.

5. Remove from the freezer, slice into 0.5cm slices and place onto a lined baking tray, swirl side up. Brush with the beaten egg and bake in the oven for 20 minutes until golden and puffed up. Leave to cool completely on the baking tray.  

6. Meanwhile to make the pickled walnut sauce put all the pickled walnuts, 2 tsp of the pickling liquor and sugars into a saucepan and gently simmer until all sugar has dissolved, breaking the pickled walnuts up with a spoon as you go.  Set aside and leave to cool.

7. Once cooled, add to a food blender and blitz until smooth. Push through a sieve for an extra smooth sauce and serve in a dipping pot alongside the palmiers. Sprinkle with some fresh thyme before serving. 

Hints and Tip: This is a wonderful recipe, especially for parties and can be made a day in advance of eating. 

Where to Buy: 

Opies Pickled Walnuts 390g available from Tesco, Morrisons, Waitrose, Booths, Ocado and Sainsbury’s from £3.00.

Summer Berry Mini Trifles

Serves 6

Preparation time:  10 minutes

Cooking time:          0 minutes

Allergens: Gluten, Dairy, Eggs, Nuts

Ingredients:

• 1 shop-bought madeira cake 

• 180ml double cream 

• 2 tbsp icing sugar 

• 270g Opies Summer Berry Compote 

• 150g fresh blueberries

• 180ml custard (homemade or shop bought) 

• 150g fresh raspberries 

• 2 tbsp chopped hazelnuts 

Method: 

1. Slice the madeira cake into horizontal slices 2cm thick. Using a 6cm round cutter cut out 6 rounds, then halve into semi-circles. Position into the bottom of 6 curvy 227g Opies jars to form a circle, using the butt of your knife to position into place.

2. Beat the double cream until slightly thickened then add the icing sugar and whisk again until you have stiff peaks (be careful not to over whisk!). Set aside.

3. Spoon 2 tablespoons of Opies Summer Berry Compote into each jar. Top with a layer of blueberries and the 2 tablespoons of custard. Add another layer of blueberries, a layer of raspberries and one more tablespoon of compote. 

4. Using a piping bag with a star nozzle, pipe the whipped cream over the top. Sprinkle over some chopped hazelnuts and top with more fresh berries to serve. 

Where to Buy: Opies Summer Berry Compote 360g is available from Booths, Waitrose and Ocado from £2.49.