Ingredients:

8 cups rolled oats 

1 cup of pumpkin seed

1/2 cup sunflower seeds

1/2 cup sliced almonds

1/2 cup shredded almonds

1/2 cup of coconut flakes

1 cup of honey

1/3 cup of Egregio Organic Extra Virgin Olive Oil

1/4 cup of milk

Preparation:

Preheat oven to 325 F. Line a large baking tray with baking paper (or make sure you use a non-stick tray).

Combine oats, seeds, nuts, coconut flakes, etc in a large mixing bowl.

Pour honey, olive oil and milk into a separate bowl and whisk it all together. 

Add the wet ingredient mix to the dry ingredients and stir with a large spoon until the dry mix is evenly coated. 

Spread the mixture out across the tray, in a thin layer. Bake for 20-30 minutes (depending on oven strength). Check on the mixture every 5-7 minutes and give it a stir and flip so that the edges don't burn.

The granola will turn a golden caramel brown once cooked. Remove from the oven and allow it to cool completely; it will crisp up. Once cooled, store in an airtight container, it should last 2-3 weeks.

Ingredients:

720 g of fresh sole fillets

12 lemons

2 ají limo, deveined and cut into strips

2 red onions, cut into thin strips

450g cooked sweet potato

225 g corn (maize)

225 g toasted corn

5 spoons of egregio Organic extra virgin olive oil

Salt

Fresh cilantro

Preparation:

Cut the fish into medium-sized squares. Place in a bowl and season with salt. Add the onions and ají pepper and mix. Add the lemon juice and the egregio Organic, mix well and let the mixture stand for 1 minute for the flavours to concentrate.

Peruvian fish ceviche is served with cooked corn and boiled sweet potatoes. Garnish with red ají peppers and cilantro.

Ingredients:

3-4 red chillies , (depending on heat –    

we added 6 but we're chilli fiends!)

500 g higher-welfare pork sausage meat

1/2 tsp smoked paprika flour , for dusting

500 g puff pastry

2 free-range egg yolks

1 splash of milk

1 splash of egregio Organic extra virgin olive oil

1 tbsp whole cumin seeds

Preparation:

Preheat the oven to 180°C/350°F/gas 4.

Pierce the chillies, then toast over a gas flame or under a hot grill until black and blistered. Place in a bowl, cover with clingfilm and leave to cool. When cool enough to handle, pull off and discard the skins, then scoop out the seeds – or leave in if you want fireworks!

Chop the chilli flesh and mix with the sausage, paprika, some egregio Organic and a pinch of black pepper.

Sprinkle a work surface with flour. Cut the block of pastry in half and roll out into 2 strips, 50cm x 15cm each. Shape the sausage meat into 2 sausage shapes and place along the middle of each strip.

Beat the egg yolks with a splash of milk, then coat the pastry either side of the sausage with the egg mixture. Fold the pastry over and press down to seal.

Brush the tops of the sausage rolls with the egg wash, sprinkle with cumin seeds and sea salt. Cut into 5cm lengths and place on a non-stick baking sheet.

Bake for 20 minutes, until risen, puffed and golden brown.

Ingredients:

For Hummus

4 garlic cloves

2 cups canned chickpeas, drained, liquid reserved

1-1/2 teaspoons kosher salt

1/3 cup tahini (sesame paste)

6 tablespoons freshly squeezed lemon juice (2 lemons)

2 tablespoons water or liquid from the chickpeas

8 dashes hot sauce egregio Organic extra virgin olive oil

For  bi Laham Hummus

1 batch of Hummus

1/2 lb ground grassfed lamb or beef

1/2 tsp. cumin

1/2 tsp. allspice

1 clove minced garlic

Sea salt and fresh pepper to taste

3 tbsp. pine nuts

1 tbsp. parsley, chopped

1 cup of egregio Organic extra virgin olive oil

Preparation:

Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube with some egregio Organic extra virgin olive oil; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

Heat a pan over medium heat, add some egregio Organic extra virgin olive oil, then add meat and seasonings.  Break up your meat with a wooden spoon, and continue to brown until fat is released and meat begins to sizzle and fry in its own fat.  Remove from heat.

Spread hummus in a shallow plate, pile warm meat in the center of the hummus.

Fry pine nuts in the meat drippings or in a little butter, until golden brown.  Pour over the meat.  Garnish with parsley.

Ingredients:

Rustic, crusty bread, cut into 1 inch thick 

1-2 large cloves of garlic, peeled and cut in half

1 large or two smaller, very ripe organic tomatoes

egregio Organic extra virgin olive oil for brushing and drizzling

Flaky sea salt (such as Maldon) for sprinkling

Freshly ground pepper (optional)

Preparation:

Brush each slice of bread with a little bit of olive oil and toast – either in a toaster, the oven, or my preferred method, on the grill.

While the bread is still hot, rub the cut end of the garlic all over. Next, slice the tomato in half and liberally rub the cut side all over the bread.

Drizzle with plenty of olive oil, and sprinkle with salt and pepper to taste.

Ingredients:

1/2 cup fresh basil leaves, washed and shredded fine

1-14-oz can Italian plum tomatoes (or crushed), drained and chopped - or use fresh tomatoes peeled and seeded

4 - 5 cloves garlic, peeled and finely chopped

1/2 cuo of egregio Organic extra virgin olive oil

Salt and freshly ground black pepper

1 lb spaghetti or spaghettini

6 quarts water

Preparation:

Set the pasta water to boil.

Shred the basil by hand. Do not use a knife as it will bruise the basil.

Heat the egregio Organic olive oil in a pan over medium heat.

Add the garlic and sauté for 1 or 2 minutes. Do not brown. (for a different taste, do not saute the chopped garlic but add with the tomatoes and basil, next step)

Add the tomatoes, and the basil and continue cooking for 10 to 15 minutes stirring occasionally with a wooden spoon making sure the sauce does not dry out. Add a tiny bit of water from the pasta cooking water if needed. Check for seasoning and add salt and pepper to taste.

Meanwhile cook the pasta.

Drain pasta, and place in a warm bowl or, pour directly into pan in which sauce is cooking, (if it is large enough to hold all). Mix well and serve.

For a bit of zing add a tiny piece of chili pepper or some red pepper flakes.

Ingredients:

1 tablespoon light brown sugar

1 teaspoon ground black pepper

1 teaspoon dried thyme

1 teaspoon ground cumin

1 teaspoon garlic salt

1 teaspoon paprika

1/2 teaspoon chili powder

1/2 teaspoon ground nutmeg

4 skinless, boneless chicken breast halves

1 cup uncooked white rice

1-1/2 cups water

1 (8 ounce) can sliced pineapple in juice, drained - divided

2 tablespoons chopped fresh cilantro

1 spoon of egregio Organic extra virgin olive oil

Preparation:

Preheat oven to 350 degrees F (175 degrees C).

Mix together the light brown sugar, 1 teaspoon of black pepper, thyme, cumin, 1 teaspoon of garlic salt, paprika, chili powder, nutmeg and egregio Organic extra virgin olive oil in a bowl until thoroughly combined. Rub both sides of chicken breasts with the spice mixture, and place into a 9x9-inch baking dish. Sprinkle any remaining seasoning mix on top of chicken, if desired.

Bake in the preheated oven until the chicken is lightly browned, no longer pink inside, and the juices run clear, about 30 minutes. An instant-read meat thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).

While chicken is baking, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.

Chop half the pineapple slices. Mix the chopped pineapple, cilantro, and egregio Organic extra virgin olive oil into the cooked rice, and season to taste with a pinch or two of garlic salt and black pepper. Fluff the rice up with a fork, and transfer to a serving platter. Serve with the baked chicken, topped with remaining pineapple slices.

Ingredients:

1 tablespoon of egregio Organic extra virgin olive oil

350g free range pork tenderloins

300g broccoli

410g fresh free-range egg noodles or 240g dried noodles

2 cloves of garlic

3cm piece of ginger

200g beansprouts

1 fresh red chilli, optional

Marinade:

1 dash of egregioOrganic

4 tablespoons low-salt soy sauce

1 teaspoon Chinese five-spice powder

1 teaspoon chilli powder

1½ tablespoons runny honey

1 tablespoon rice wine vinegar

Preparation:

Mix all the ingredients for the marinade in a dish. Slice the pork into 4cm to 5cm strips, then add to the marinade and set aside.

Cut the broccoli into florets and cook in a pan of boiling salted water for 2 minutes. Add the noodles and cook according to the packet instructions. Drain, reserving a little of the cooking water. Set aside.

Peel the garlic and ginger, finely slice the garlic and cut the ginger into matchsticks.

Heat egregio Organic in a large pan or wok over high heat, and fry the garlic and ginger for 2 to 3 minutes – until golden. Separate the pork from marinade (keep marinade in a separate bowl) and fry the pork for 3 to 4 minutes, until browned.

Now add the marinade and reduce the heat a little. Toss the pork to coat and fry for a few minutes until sticky, delicious and cooked perfectly.

Add the noodles, broccoli and reserved cooking water and toss. Once it’s sticky, stir through the beansprouts for the final 30 seconds or until heated through. If you’re using the chili, slice and scatter and serve at once.

Ingredients:

For shrimp:

6 medium-sized shrimp, shelled and deveined

2-3 cups egregio Organic extra virgin olive oil

1 lemongrass, chopped

Salt for seasoning

For salad:

1 medium green papaya, peeled and shredded into julienne strips (about 3-4 cups)

2 carrot sticks, shredded into julienne strips (about 1 cup)

1 T fresh mint, minced (reserve some for garnish)

1 T sesame seeds, toasted (reserve some for garnish)

For dressing:

Juice from 2 to 3 limes

3 T fish sauce

2 T sugar

1 chili pepper, finely diced

2 garlic cloves, finely diced

Preparation:

Start by poaching your shrimp. Clean and season your shrimp pieces (retain the tail for appearance). In a small saucepan, warm the olive oil and toss in the lemongrass pieces and cook for about 5 minutes. Reduce heat to low and throw in the shrimp and cook until opaque, about 5 minutes. Remove shrimp and place on paper towels to remove excess oil and refrigerate until ready to serve.

In a large bowl, whisk all the ingredients with egregio Organic for the dressing. Then toss in the green papaya, carrots, mint and sesame seeds. Let sit for at least 10 minutes. When ready to serve, remove ingredients from large bowl and place on plates, then top with shrimp and garnish with sesame seeds and mint.

Ingredients:

1 lemon, thinly sliced

4 bone-in chicken thighs with skin (about 1 3/4 pounds)

1/4 teaspoon berbere

1/4 teaspoon chili powder

1/4 teaspoon ground cumin

Kosher salt and freshly ground black pepper

1 can chickpeas, drained and rinsed

4 medium carrots (about 8 ounces), thinly sliced on a bias

3 tablespoons egregio Organic extra virgin olive oil

1/2 teaspoon za'atar

1 whole cinnamon stick

Preparation:

Position a rack in the top third of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with parchment paper.

Lay the lemon slices in an even layer on one side of the baking sheet. Place the chicken thighs skin-side up on top of the lemon slices and brush with 1 tablespoon olive oil. Sprinkle the chicken thighs with berbere, chili powder, ground cumin, and some salt and pepper. Place the carrots in the center of the baking sheet (leaving an empty space on the other side) and drizzle with 1 tablespoon olive oil, the za'atar and some salt. Toss to coat and top with the whole cinnamon stick.

Roast until the carrots are almost completely tender and the chicken thighs are crispy on top and almost cooked through, 40 minutes. Remove the baking sheet from the oven and add the chickpeas to empty space, tossing with the remaining 1 tablespoon olive oil and some salt and pepper; spread into an even layer. 

Roast until the chicken has brown, crisp skin and reads an internal temperature of 160 degrees F, the carrots are completely tender and browned in spots, and the chickpeas are warmed through, about 5 minutes more. Discard cinnamon stick. Divide the chicken and vegetables between two plates and serve with the pan juices drizzled over.

Ingredients:

4 extra-large egg whites, at room temperature

Pinch kosher salt

1 cup sugar

2 teaspoons cornstarch

1 teaspoon white wine vinegar

1/2 teaspoon pure vanilla extract

Sweetened Whipped Cream, recipe follows

1/2 pint fresh strawberries, hulled and sliced

1/2 pint fresh blueberries

1/2 pint fresh raspberries

Triple Raspberry Sauce, recipe follows

4 spoons of egregio Organic extra virgin olive oil

1 cup cold heavy cream

1 tablespoon sugar

1 teaspoon pure vanilla extract

1 half-pint fresh raspberries

1/2 cup sugar

1 cup seedless raspberry jam (12-ounce jar)

1 tablespoon framboise liqueur

Preparation:

Preheat the oven to 180 degrees F.

Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.)

Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.

Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.

Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries, blueberries and raspberries in a bowl and toss with about 1/2 cup of raspberry sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce.

Sweetened Whipped Cream:

Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat!

Triple Raspberry Sauce:

Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, the four spoons of egregio Organic and framboise into the bowl of a food processor fitted with a steel blade and process until smooth. Chill.