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Rosemary Cookies
Food / Wine

May Recipes

By Natoora Natoora



Pickled Garlic

Get your garlic hit with this mellow recipe...


Pickled Garlic
Pickled Garlic

2 Garlic Bulbs, Cloves seperated and peeled
125ml White Wine Vinegar
125ml Dry White Wine
1 Dried Chilli
1 Sprig of Thyme
1 Sprig of Rosemary
1 Bay Leaf
10 Mixed Peppercorns
2 tsp. Sugar
1/2 tsp. Pickling Salt (or use plain table salt)

Place everything except the garlic into a saucepan and bring to the boil. Gently boil for 5 minutes, then add the garlic. Return to the boil then cover the pan and remove it from the heat. Leave to stand at room temperature for 1 full day.

After this time, bring to the boil again, then transfer to a jar. Leave to cool before covering tightly with a clean cap. Store in the fridge for 5 days before eating. It should then keep for months!


Rosemary Cookies

These are amazingly fragrant and buttery. Don’t be put off by the rosemary – this woody herb adds a special something!


Rosemary Cookies
Rosemary Cookies


340gr Unsalted Butter, at room temperature
85gr Sugar
2 Tablespoons Fresh Rosemary
290gr 00 Flour
65gr White or Brown Rice Flour



Cream the butter in a large bowl until pale yellow and light. Add the sugar, and continue mixing until the mixture is fluffy. Mince the rosemary and add it together with the two flours and the salt, to the butter mixture. Mix well and refrigerate for one hour.

Heat the oven to 190ºC. Roll out the dough 1/2 cm thick, then cut into your favourite shapes. Place them about 1cm apart on the prepared baking sheets. Sprinkle them with sugar topping if desired, and bake in the center of the oven until they are gold at the edges, 12 to 15 minutes.

Remove the cookies from the oven, and transfer them to wire racks to cool. Pack in an airtight container. The cookies will keep, their flavour improving, for at least a week.

Try them today!


Tempura Pea Pods

Our peas are so young and fresh at the moment, you can even eat the pod! Raw, it is sweet and crunchy with a delicate pea flavour. They are also fantastic in this light tempura batter…




100g Cornflour
150g Plain Flour
10gr Baking Powder
Iced Perrier or Soda Water, around 250ml to make the batter
Roughly 250g Peas in their Pods
Handful of Fresh Mint


Split the pea pods in half, removing the peas. Wash the pods thoroughly and dry on a kitchen towel.

Only make the batter when you are ready to cook. Mix togther the flours, baking powder and water. Mix quickly, adding enough water for the batter to coat your finger. Don’t over mix it as it will get gluey – it is ok to have a lumpy batter!

Finely mince some mint and mix into the batter. Immediately dip in the pods and deep fry in hot oil. Once the batter is gently browned remove and dry on kitchen towel. Sprinkle with sea salt.

Serve with mayoinnaise or tzatziki. Click here to buy fresh peas online!


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