Packed Full of Neven’s Fantastic SummerRecipes

SIMPLY BETTERSUMMER COLLECTION NOW IN STORE

SUMMER 2017FREE COPY, ENJOY

With Neven Maguire

Welcome Hello and welcome to the first edition of our Simply Better Cook with Neven Maguire Magazine. This magazine contains a range of my favourite summer recipes using a selection of the best ingredients from the Simply Better Award Winning collection.

Summer is a great time for bringing together the best of fresh, local produce to create simple, quick and deliciously appetizing dishes. From sunny-side up brunches to stunning salads, Irish Angus steaks, seafood and summer treats, you’ll be delighted how using Simply Better produce, sourced exclusively for Dunnes Stores can deliver such wonderful meals.

Over the last number of months I’ve been spending my time with the Simply Better team meeting local, Irish artisans and sourcing the best foods and freshest creations for the Dunnes Stores Simply Better Collection some of which you will find in this magazine. We hope you enjoy the recipes and if you would like to cook along with me, you can follow the steps from my Simply Better recipe videos which will be available on www.dunnesstores.com over the summer months.

Enjoy your summer, whatever the weather and happy cooking.

From Neven Maguire & The Simply Better team.

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follow us on social media for all the latest Simply Better news and recipe videos from Neven Maguire@simplybetterds

COOK | W ITH NEV EN M AGUIR E

SUPPLIER SPOTLIGHT

We travelled to Derrycamma Farm in County Louth to meet Patrick and Carol Rooney to source our

Simply Better Irish Cold Pressed Rapeseed Oil Collection.

Based in Castlebellingham, Patrick and Carol grow the rapeseed in the rich soil on their farm before harvesting and cold pressing it on site. The oil is then filtered to produce premium Irish Rapeseed oil high in Omega 3 and with half the saturated fat of olive oil. This oil also forms the base of our award winning Simply Better Honey & Mustard Dressing.

Cold pressed Irish rapeseed oils & handmade dressings

Simply Better Irish Rapeseed Oil & Simply Better Honey & Mustard Dressing

250ml | €2.99

Supplier: Derrycamma Farm

Location: Castlebellingham, Co. Louth

PLMA Award Winner 2016

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BRUNCHSummer

RECIPE

Corn Fed Egg Omelette with Vintage Cheddar & Irish Ham

Ingredients (Serves 1)2 Simply Better Free Range Corn Fed Large Eggs

1 Slice of Simply Better Traditional Honey & Clove Baked Irish Ham, chopped

50g Simply Better 30 Month Matured Vintage Irish Cheddar cheese, grated

1 Tsp of Simply Better Cold Pressed Irish Rapeseed Oil

Knob of unsalted butter

Salt and freshly ground black pepper

Fresh Chives, to garnish

Crusty French bread, to serve

Method  1. Heat a non-stick frying pan, that’s base is about 20cm (8 inch) in diameter.

2. Break the eggs into a bowl then season and lightly beat. When the pan is hot, add the oil and then the butter, swirling it around so that the base and sides get coated.

3. While the butter is still foaming, pour in the egg mixture, tilting the pan from side to side. Stir gently with a fork or wooden spatula, drawing the mixture from the sides to the centre as it sets. When the eggs have almost set, scatter over the ham and cheese, and place under the grill for 1-2 minutes until the omelette has set and the cheese has melted.

4. Tilt the pan away from you slightly and use a palette knife to fold over a third of the omelette to the centre, then fold over the opposite third. Slide on to a warmed plate, allowing it to flip over so that the folded sides are underneath. Garnish with fresh chives and serve at once with some crusty bread.

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Ingredients (Serves 4)200g Simply Better Oak & Hickory Smoked Salmon Strips150g Crème Fraiche100g Watercress, well picked overLemon Wedges, to serveCrêpes2 Simply Better Free Range Corn Fed Large Eggs1 Tbsp Simply Better Val Di Mazara Extra Virgin Olive Oil100g Plain Flour300ml (½ Pint) Semi Skimmed Milk1 Tbsp Snipped Fresh ChivesFinely Grated Rind of 1 LemonSea Salt & Freshly Ground Black Pepper

Method 1. For the crêpes, sift flour into a large bowl with a pinch

of salt and make a well in the centre. Crack the eggs into the middle, then pour in about 4 tablespoons of milk and 1 tablespoon of oil. Whisk from the cen-tre, gradually drawing the flour into the eggs, milk and oil. Once the flour has been incorporated, beat vigorously until you have a smooth, thick paste. Add more milk if it’s too stiff to beat. Gradually pour in the rest of the milk and add the chives and lemon rind, whisk to loosen the thick batter – you should end up with a batter with the consistency of sin-gle cream, so you may not need all of the milk.

2. Heat a large non-stick frying pan over a medium heat and wipe it with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mixture around for a thin even layer. Quickly pour any excess batter back into the bowl. If the temperature is right, the crêpe should turn golden underneath after about 30 seconds. Flip it over and cook for another 30 seconds. Fold the crêpes into quarters and cover with foil to keep them warm. Repeat until all the batter has been used - it should make eight crêpes in total.

3. Place the crêpes on the table with a separate plate of the smoked salmon, bowls of crème fraiche and watercress and a little dish of lemon wedges. Allow everyone to help themselves while the crêpes are still warm.

RECIPE

Oak & Hickory Smoked Salmon & Watercress Crêpes

RECIPE

Ingredients (Serves 4)4 Simply Better Free Range Corn Fed Large Eggs25g Simply Better 30 Month Matured Vintage Irish Cheddar2 Ripe Vine Tomatoes, peeled, seeded and finely chopped4 Tbsp Fresh Cream1 Tsp Snipped Fresh ChivesSea Salt & Freshly Ground Black PepperButter, for greasingGriddled Sourdough Bread, sliced into chunky fingers, to serve

Method  1. Preheat the oven to 190°C (375°F / Gas Mark 5).

2. Butter 4 blini pans or ramekins and scatter the tomatoes in the bottom. Crack an egg into each blini pan and season with salt, then add 1 tablespoon of cream to each one and scatter the Vintage Cheddar on top.

3. Arrange the blini pans in a shallow roasting tin and pour in enough boiling water to come about halfway up the side of each pan. Place in the oven and bake for 15 minutes, until the eggs are set and the cheese is bubbling. Set each blini pan on a plate and scatter over the chives, then add the chunky bread fingers to serve.

Baked Corn Fed Eggs with Tomatoes & Vintage

Irish Cheddar

BRUNCH

Established in 1822, Dunn’s are Ireland’s oldest fish processor and have been providing Irish homes with quality seafood for centuries.

Simply Better salmon are farmed in the wild and pure waters of the Atlantic ocean. The constant movement of the tide and the high waves mean the salmon develop a firm flesh, resulting in an irresistible flavour and texture.

Dunn’s of Dublin prepare each salmon by hand and gently smoke the salmon fillets over a unique blend of oak and hickory wood chips for a minimum of 9 hours. Once smoked, the fillets are delicately trimmed and thinly sliced leaving only succulent prime salmon strips for you to enjoy.

Simply Better Oak & Hickory Smoked Salmon Strips

200g | €10.89

Supplier: Dunn’s of DublinLocation: Dublin

SUPPLIER SPOTLIGHT

Dunnes Stores have worked with Dunn’s of

Dublin to source our Simply Better Oak and Hickory Smoked Salmon Strips.

Gently Smoked Salmon

COOK | W ITH NEV EN M AGUIR E

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RECIPE

Irish Crab, Avocado & Mango Salad

RECIPE

Ingredients (Serves 4-6)225g Simply Better Irish Crab Meat, well picked over2 Tbsp Simply Better Handmade Tomato Country Relish2 Tbsp Simply Better Cold Pressed Irish Rapeseed Oil1 Tsp Simply Better Spanish Orange Blossom Honey1 Tsp Simply Better Balsamic Vinegar of Modena50ml Low Fat Mayonnaise1 Large, Ripe Avocado1 Tsp Chopped Fresh Coriander1 Tbsp Freshly Squeezed Lemon Juice1 Tsp Finely Grated Lemon Rind9 Cherry Tomatoes, Quartered (Preferably Vine Ripened)2 Little Gem Lettuces, Trimmed and Shredded1 Small, Firm, Ripe Mango, peeled and cut into thin stripsSea Salt & Freshly Ground Black Pepper

Method1. Set aside 4 teaspoons of the

mayonnaise in a bowl to use as a garnish. Place 2 tablespoons of the remaining mayonnaise in a liquidizer or mini food processor. Cut the avocado in half and scoop out the flesh, then add to the food processor with 1 tablespoon of the tomato country relish and the chopped coriander and blitz until smooth. Transfer to a bowl, cover with cling film and chill until needed.

2. Mix the reserved mayonnaise to use as a garnish with the remaining tablespoon of the tomato country relish, the lemon juice and lemon rind. Place in a bowl, cover with cling film and chill until needed.

3. Mix together the rapeseed oil, orange blossom honey and balsamic vinegar in a bowl and season to taste. Fold in the cherry tomatoes, cover with cling film and set aside at room temperature to allow the flavours to develop.

4. Using two forks, shred the crab meat, discarding any pieces of shell.

5. To serve, spoon some of the avocado mayonnaise into the bottom of six glasses. Put a layer of the lettuce leaves on top, then scatter over the mango, followed by the marinated tomatoes. Spoon over the crab meat in an even layer and garnish with the tomato mayonnaise. Set on plates to serve.

Ingredients (Serves 4-6)120g Simply Better Barrel Aged Greek Feta2 Tbsp Simply Better Sicilian DOP Extra Virgin Olive Oil2 Tbsp Pumpkin Seeds1kg Watermelon1 Tbsp Green or Pink Peppercorns, rinsed and drained if in brineHandful of Fresh Flat-Leaf Parsley LeavesSmall Handful of Fresh Mint LeavesFinely Grated Rind & Juice of 2 Limes

Method  1. Preheat the oven to 180°C (350°F

/ Gas Mark 4). Toast the pumpkin seeds in a small baking dish for 5-6 minutes, until lightly coloured.

2. Crack the peppercorns gently between your fingers or with the flat of a knife.

3. De-seed the watermelon and cut the flesh into medium sized chunks (discard the rind). Chop the feta into small cubes and place in a bowl with the watermelon, herbs and pumpkin seeds. Add the lime rind and juice with the olive oil and toss gently to combine.

4. Pile a mound of the watermelon and feta salad onto plates. Scatter over the peppercorns and serve chilled or at room temperature.

Watermelon &Barrel Aged Feta

Salad with Toasted Pumpkin Seeds

Barrel Aged Feta Cheese

Dunnes Stores were delighted to work with the Danigelli family, a second

generation Feta Cheese producer, to source our

Simply Better Barrel Aged Greek Feta.

Produced in the Peloponnese region of Greece, our Barrel Aged Greek Feta is made using sheep and goats milk. Aged in beech barrels for a minimum of 60 days and following Greek Shepherds' traditions our Feta is kept in brine to deliver a creamy delicate texture with a zesty, tangy flavour.

Simply Better Barrel Aged Greek Feta

300g | €3.99

SUPPLIER SPOTLIGHT

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SALADSSummer

RECIPE

Ingredients (Serves 4-6)150g Simply Better Mature Cashel Blue400g Baby Spinach Leaves3 Firm, Ripe Pears50g Walnuts, Toasted3 Spring Onions, Thinly Sliced

Dressing3 Tbsp Simply Better Sicilian DOP Val Di Mazara Extra Virgin Olive Oil1 Tbsp Red Wine Vinegar1 Tsp Dijon Mustard1 Garlic Clove, CrushedSea Salt & Freshly Ground Black Pepper

Method 1. For the dressing, put all the

ingredients in a screw topped jar or squeezy bottle and shake until thickened and emulsified. Season to taste and set aside until needed.

2. Lightly dress the spinach with some of the dressing and arrange on plates or use one large platter. Cut the pears into quarters and remove the cores, then cut into wedges and arrange on top of the spinach.

3. Lightly crumble over the blue cheese, toasted walnuts and spring onions. Drizzle over the rest of the dressing to serve.

Pear, Mature Cashel Blue Cheese & Spinach Salad with Walnuts

COOK | W ITH NEV EN M AGUIR E

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SEAFOODSummer

RECIPE

Ingredients (Serves 4)2 Simply Better Cooked Irish Lobsters (Approx. 400g White Lobster Meat, well picked over)1 Tbsp Simply Better Handmade Tomato Country Relish1 Baby Gem Lettuce, outer leaves discarded½ Small, Ripe Mango100ml Mayonnaise1 Ripe Avocado, peeled, stone removed and roughly chopped.Sea Salt & Freshly Ground Black PepperSmoked Paprika, to garnishFresh Sprigs of Dill, to garnishLime Wedges, to serve

Method  1. Shred the lettuce and arrange in

the bottom of 4 Martini glasses. Peel the mango and cut into dice, discarding the stone. Scatter over the lettuce in a neat layer.

2. Place the mayonnaise in a liquidizer with the avocado and tomato country relish and blend until smooth. Transfer to a squeezy bottle.

3. Arrange the lobster meat on the mango and pipe over the avocado mayonnaise. Add a good grinding of black pepper and a light dusting of smoked paprika. Garnish each one with sprigs of fresh dill and add a lime wedge to serve.

Irish Lobster & Mango Cocktail

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RECIPE

Ingredients (Serves 2)1 Pack of Simply Better Organic Irish Salmon Darnes (2 Darnes)2 Tbsps of Simply Better Handmade Soy & Ginger Sauce1 Tbsp of Simply Better Spanish Orange Blossom Honey1 Tbsp of Simply Better Cold Pressed Irish Rapeseed Oil, plus extra for cooking1 Tsp of Simply Better Organic Spicy Pepper & Herb SeasoningA selection of root vegetables for roasting i.e. Carrots, Red Onions and CourgettesSea SaltCooked rice to serve

Method  1. Heat a non-stick pan and

add some rapeseed oil to it. Season the salmon with salt and place the salmon skin side down and cook gently over a medium heat for two minutes.

2. To make the glaze mix together the orange blossom honey and the handmade soy & ginger sauce.

3. Pour the glaze over the salmon and turn up the heat. Keep spooning over the glaze until the salmon is nicely glazed.

4. Turn the salmon once until just cooked it will take about 8 to 10 minutes in total to cook the salmon.

5. For the roasted root vegetables, mix all the vegetables together with some rapeseed oil and the organic spicy pepper and herb seasoning. Roast in a hot oven 180°C for about 20 minutes until just cooked but still crunchy - this will depend on how big you cut the vegetables.

6. To serve, spoon the roasted vegetables onto a warmed serving plate and place the cooked glazed salmon alongside and drizzle the extra glaze over the salmon. Serve with some steamed rice and enjoy.

Soy & Ginger Glazed Organic Irish Salmon

SEAFOOD

Simply Better Cooked Irish Lobster

450g | €16.00

Perfect with Simply Better Tiki Grey Label Sauvignon Blanc

750ml | €16.50Always Drink Responsibly

SUPPLIER SPOTLIGHT

Dunnes Stores were delighted to work with father and son Richard Murphy and

Ryan Murphy of Shellfish Ireland to source our Simply Better Cooked Irish Lobster.

Responsibly Sourced Irish Lobster

COOK | W ITH NEV EN M AGUIR E

Supplier: Shellfish Ireland

Location: Castletownbere, West Cork

Based in the fishing village of Castletownbere in West Cork, Shellfish Ireland are renowned for their high quality seafood. Our Simply Better Cooked Irish Lobster is caught using traditional pots to ensure responsible sourcing with a low environmental impact.

Our Lobster is caught in the Atlantic Ocean, one of the naturally richest and purest fishing grounds in Europe with Shellfish Ireland receiving daily supplies from their own trusted fishing fleet which enables them to process the catch at its freshest in Castletownbere.

This Irish lobster is slowly cooked and quickly frozen to maintain its succulent texture and delicate flavour.

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COOKINGTHEPERFECTSTEAK

Season withOur range of Simply Better Seasonings are the perfect condiments for adding flavour to your steaks.

Ingredients (Serves 2)1 Pack of Simply Better 28 Day Matured Irish Angus Rib Eye SteaksSimply Better Sicilian DOP Val Di Mazara Extra Virgin Olive OilSimply Better Organic Garlic & Herb SeasoningKnob of Butter

5 Transfer the steaks to a plate and allow to rest for 2-3 minutes before serving.

1

2

Remove the packaging from your Simply Better Irish Angus Steaks and allow the steaks to breathe at room temperature for a minimum of 10-15 minutes before cooking.

Drizzle a little olive oil over the steaks and season with Simply Better Organic Garlic & Herb Seasoning just before cooking.

3 Preheat a heavy-based pan over a high heat. Sear the steaks on both sides, reduce the heat to medium and cook for time indicated below depending on your preference:RARE: 2 - 4 minutes each sideMEDIUM: 4 - 5 minutes each sideWELL DONE: 5 - 6 minutes each side

4 Add a knob of butter to the pan close to the end of the cooking time and allow to foam a little. Use this to baste the steaks.

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Simply Better Organic Garlic & Herb Seasoning55G | €3.99

Simply Better Atlantic Sea Salt & Organic Herbs100G | €3.99

Simply Better Organic Spicy Pepper & Herb seasoning 50G | €3.99

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Ingredients (Serves 4)4 x Simply Better 28 Day Matured Irish Angus Striploin Steaks, fat removed1 Tbsp Simply Better Cold Pressed Irish Rapeseed Oil150g Mixed Salad Leaves1 Large Carrot, cut into thin strips1 Beetroot, peeled and cut into thin strips1 Red Onion, thinly sliced½ Celeriac, peeled and cut into thin strips

Dressing2 Tbsp Simply Better Sicilian DOP Extra Virgin Olive Oil1 Tsp Simply Better Balsamic Vinegar of Modena1 Garlic Clove, crushed2 Tsp Creamed Horseradish1 Tsp Dijon Mustard1 Tsp Chopped Fresh Coriander4 Tbsp Beef StockSea Salt & Freshly Ground Black Pepper

Method  1. Remember to take your steaks

out of the fridge at least 10 -15 minutes before you intend to cook them to allow them to come back up to room temperature.

2. To make the dressing, place the garlic, horseradish and mustard in a bowl, then whisk in the extra virgin olive oil and balsamic vinegar to form a dressing. Season to taste and add the coriander. Set aside until needed.

3. Heat the rapeseed oil in a large heavy-based frying pan over a medium heat. Season the steaks, add them to the heated pan and fry for 4 minutes on each side, turning once for medium rare. Remove from the pan and transfer to a plate. Cover loosely with foil to keep warm and leave to rest for 10 minutes.

4. Add the beef stock to the frying pan that you have cooked the steaks in. Bring to the boil and reduce by half, scraping the bottom of the pan with a wooden spoon to remove any sediment. Whisk into the dressing.

6. Place the salad leaves and vegetables in a large bowl and lightly coat with the dressing. Divide among plates, then carve the steaks into thin slices and arrange on top. Drizzle over any remaining dressing and serve.

RECIPE

Warm Steak Salad with Horseradish Mustard & Balsamic Vinegar

COOK | W ITH NEV EN M AGUIR E

Watch OnlineWatch Neven’s Recipe Video for How To Cook The Perfect Steak at www.dunnesstores.com

Perfect with Simply Better Chianti Classico DOCG Riserva Campomaggio

750ml | €20Always Drink Responsibly

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CHICKENCook with Corn Fed

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RECIPE

Ingredients (Serves 4)4 x Simply Better Fresh Irish Corn Fed Chicken Supremes3 Tbsp Simply Better Cold Pressed Irish Rapeseed Oil4 Shallots, peeled and halved2 Large Garlic Bulbs, peeled and halved1 Lemon, cut in half lengthways and sliced4 Fresh Thyme SprigsSea Salt & Freshly Ground Black PepperLightly Dressed Rocket and Green Beans, to serve

Method  1. Preheat the oven to 180°C

(350°F / Gas Mark 4).

2. Heat 1 tablespoon of the rapeseed oil in a non-stick frying pan over a low heat. Add the shallots and garlic and sauté for 5 minutes until they begin to catch some colour. Transfer to a small roasting tin.

3. Increase the heat under the frying pan to high, add another tablespoon of the oil and quickly seal the chicken supremes for 2 minutes on each side, until browned. Transfer the chicken supremes to the small roasting tin, tucking them around the shallots and garlic, then tuck in the lemon slices and thyme sprigs. Season with salt and pepper, then drizzle over the remaining tablespoon of the rapeseed oil. Place in the oven for 25-30 minutes until the chicken supremes are cooked through.

4. Remove the chicken from the oven and cover loosely with foil for 5 minutes to allow the chicken to rest, then serve straight to the table with the rocket and green beans.

Garlic & Lemon Corn Fed Chicken with Rocket

RECIPE

Ingredients (Serves 4-6)8 x Simply Better Fresh Irish Corn Fed Chicken Thighs, skinned2 Tbsp Chipotle or Harissa Paste1 Small Red Onion, grated250ml Passata5 Tbsp Barbecue Sauce12 Crisp Taco Shells1 Little Gem Lettuce, shredded1 Small Ripe Avocado, peeled, stoned and diced100g Cherry Tomatoes, quarteredSea Salt & Freshly Ground Black Pepper1 Lime, cut into wedges, to serve

Method  1. Preheat the oven to 180°C

(350°F / Gas Mark 4).

2. Rub the chicken thighs with 1 tablespoon of the chipotle or harissa paste and season with salt and pepper. Mix the remaining tablespoon of chipotle or harissa paste with the onion, passata and barbecue sauce. Place in a small baking tin and add the chicken thighs in a single layer. Cover tightly with foil and bake for 45 minutes.

3. Increase the oven temperature to 200°C (400°F / Gas Mark 6). Remove the foil from the chicken and roast for another 15-20 minutes until the chicken is meltingly tender and almost falling off the bone. When the chicken is really tender, use two forks to shred the meat into the sauce, discarding the bones.

4. Arrange the taco shells on a baking sheet and place in the oven for 2-3 minutes to crisp up.

5. To serve, put some shredded lettuce into each taco and top with the pulled chicken. Scatter over the avocado and cherry tomatoes and season with a little salt and pepper. Arrange on plates with the lime wedges.

Pulled Corn Fed Chicken Tacos

CHICKEN

COOK | W ITH NEV EN M AGUIR E

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RECIPE

Ingredients (Serves 6-8)6 Simply Better Free Range Corn Fed Egg Yolks150g Simply Better Spanish Orange Blossom Honey85g Cornflour900ml Milk1 Cinnamon StickRind of 1 LemonRind of 1 Orange2 Tbsp Demerara SugarSeasonal Berries, such as raspberries, strawberries, blueberries and blackberries, to serve.

Method 1. Place the egg yolks in a heatproof

bowl with the honey. Using a hand-held whisk, beat for 5 minutes until thickened. Tip in the cornflour and mix until well combined.

2. Place the milk in a small pan with the cinnamon stick, lemon and orange rind. Bring to the boil, then remove from the heat and leave to infuse for 5 minutes.

3. Strain the milk, discarding the cinnamon stick, lemon and orange rind, then gradually whisk the warm milk into the egg and honey mixture. Place in a clean pan set over a low heat. Cook gently for 10-15 minutes, until the custard coats the back of a wooden spoon. Remove from the heat.

4. Leave to cool, then pour into individual dishes or ramekins and chill for at least 4 hours (or overnight is best) to allow the custard pots to firm up.

5. When ready to serve, sprinkle the tops evenly with the Demerara sugar and caramelise with a blow torch or under a preheated hot grill. Arrange on plates with a nice selection of seasonal berries to serve.

Crème Pots with Seasonal Berries

RECIPE

Ingredients (Serves 6-8)4 Simply Better Free Range Corn Fed Eggs200g Simply Better Spanish Orange Blossom Honey1 Vanilla Pod, split in half and seeds scraped out½ Tsp Ground Cinnamon150g Self Raising Flour150g Butter, melted125g ground almondsThick Greek Yogurt, to serve

Sticky Orange Topping150g Simply Better Spanish Orange Blossom Honey4 Whole Star Anise1 Vanilla Pod, split in half and seeds scraped out5 Tbsp Water½ Tsp Freshly Grated Root Ginger1 Orange, very thinly sliced (skin on and all pips removed)

Method  1. Preheat the oven to 160°C

(325°F / Gas Mark 3)

2. To make the sticky orange topping, place the honey, star anise, vanilla seeds, water and grated ginger in a large ovenproof frying pan over a medium heat. Stir until the honey has dissolved, then add the orange slices and simmer for 10-15 minutes, until the orange slices are soft. Remove from the heat and set aside to cool down completely.

3. Lightly grease a 20cm (8inch) spring-form cake tin and line the base with parchment paper. Arrange the orange slices in an even layer on the bottom and reserve any excess syrup to use later.

4. Place the eggs, honey, vanilla seeds and cinnamon in the bowl of a standalone electric mixer and whisk for 8-10 minutes, until the mixture is thick, pale and has tripled in volume. Sieve the flour over the egg mixture and gently fold it through, then fold through the melted butter and ground almonds.

5. Pour the batter over the orange slices and bake for 50 minutes, until the cake is cooked through when tested with a skewer. Allow to cool for 5 minutes, then invert the cake onto a platter, release the cake from tin and spoon over the reserved orange syrup. Cut into slices and serve with dollops of yogurt.

Sticky Orange Upside Down Cake

Neven's TipSimply Better yogurt jars make ideal containers to use as ramekins for the Crème Pot recipe.Simply Better Farmhouse Yogurt Range

150g | €0.99

On the shopping listBoth recipes use our delicious Simply Better Spanish Orange Blossom Honey

340g | €4.69

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14

SEASONAL BERRIESCrème Pots with

COOK | W ITH NEV EN M AGUIR E

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