A Victoria Sponge for the winter, with a gently floral filling of bergamot curd and rich mascarpone cream. A great alternative to the classic!
Sponge Cake with Bergamot Curd and Mascarpone Cream
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serves 12 people
For the mascarpone cream:
100g icing sugar
For the Victoria sponge, preheat the oven to 190C (Gas Marl 5). Beat together the butter, sugar and vanilla. Slowly beat in the eggs, with a little sieved flour each time. Once all the eggs have been beaten in, sieve in any remaining flour and mix well. Add the zest of 1 bergamot and mix well. Divide the mixture into 2 sponge cake tins and bake for 20 minutes until just turning golden. While it is cooking, make the bergamot and lemon curd.
For the Mascarpone Cream, simply whisk together mascarpone with icing sugar.
Once the cake is cooled, spread the mascarpone cream over one half, followed by a layer of bergamot curd, and top with the other half. Sprinkle with icing sugar and serve immediately.
Add a touch of floral citrus to this traditional lemon curd, then use to fill cakes, or simply spread on warm toast. A jar of this bright and refreshing spread will also make a wonderful gift.
Makes 2 medium jars
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Prepare a bain-marie (shallow-fill a saucepan with a small amount of water, and place a heat-proof bowl on top). In the bowl, add the zest and juice of all the fruits, with the sugar and butter, and heat over a low flame. Stir occasionally until the butter melts. Lightly whisk the whole eggs and yolk. Remove the bowl from the heat and whisk in the eggs. Put back over the heat and whisk continuously, for around 10 minutes, until the curd coats the back of a wooden spoon.
Leave to cool, stirring occasionally, before pouring into sterilised jars. Refrigerate and use within 3 days.
A perfect dish for the winter that comes together in a blink of the eye and combines the sweet flavour of pumpkin with parmesan and marjoram.
Delica Pumpkin Ravioli
Serves 4-6 people
Preparation Time: 45 minutes
Cooking Time: 4-5 minutes
1 Delica Pumpkin
½ tsp ground nutmeg
1 pinch chilli flakes
1 tsp fine grain sea salt
freshly ground black pepper
4 tbsp fresh ricotta cheese
4 tbsp grated Parmigiano Reggiano
300g Fresh Egg Lasagne Sheets
rock sea salt
4 tbsp salted butter, melted
fresh marjoram leaves, to serve
grated Parmigiano Reggiano, to serve
Preheat the oven to 180C. Peel and seed the pumpkin and cut the flesh in cubes. Boil it in boiling water until tender, drain well and let cool slightly. Season with salt, pepper, nutmeg and chilli, then mash with a potato masher. Add ricotta cheese, the beaten egg and the Parmesan. Stir to combine.
Line half of the lasagne sheets on a floured surface. Using a spoon, place some of the pumpkin filling over the sheet, leaving about 4cm between each scoop. Place the remaining sheets over the filling and press the edges with your fingers so they can stick together. You may need to brush the edges with water to make them more sticky. Using a ravioli cutter or cookie cutter, cut out the ravioli. Press all along the edges to secure them.
In the meantime, bring a large pot of salted water to the boil. Lower the ravioli and cook until they float, for about 4-5 minutes. Drain using a sieve. Transfer into a skillet with some melted butter. Serve immediately, with extra Parmesan cheese and fresh marjoram leaves.
What is better than a comforting bowl of steaming, creamy risotto to warm up a chilly winter day? Make it special with the bittersweet note of radicchio.
Risotto al Radicchio Tardivo
Serves: 2-3 people
Preparation Time: 5 minutes
Cooking Time: 25 minutes
- 2 tsbp olive oil
- 1 small white onion
- 1 stalk celery
- 180g carnaroli risotto rice
- 100ml dry white wine
- 300g radicchio tardivo
- 1L vegetable stock
- freshly ground black pepper
- 70g grated Parmigiano Reggiano
- sea salt, to taste
- 4 tbsp salted butter
- freshly chopped parsley
Start by heating the stock, and keep it ready for cooking the rice. Peel and chop the onion very finely. Chop the celery stalks in small cubes. Heat the oil in a large saucepan. Add the onion and celery. Cook until translucent, about 3-4 minutes. Add the rice. Toast it for a couple of minutes, stirring occasionally to prevent burning. Pour the wine and let it evaporate while stirring. Add the washed and chopped radicchio leaves and incorporate into the rice.
Start adding the stock, one ladle at a time, and stir until completely absorbed before adding a new one. Taste the rice after 12 minutes and start to add less liquid at a time to avoid overcooking. Taste and season with salt accordingly. When the rice is al dente but cooked, and the risotto has a creamy, runny but not watery consistency, turn off the heat and add the butter, 2/3 of the cheese and the parsley. Stir with energy to incorporate, until butter and cheese are fully melted. Let the risotto sit for one minute, then serve topped with the rest of the cheese.
With Christmas fast approaching, you might be starting to think about what food to enjoy over the festive period. Our Christmas delivery slots are now open. See below for details of last order and delivery dates, or alternatively, use the slot-checker on our website to see which slots are available for your selected postcode
Special Christmas Eve Deliveries: We will be delivering across selected areas of the South East with Natoora Vans this Christmas Eve. Please see below for more details and to see if your postcode is included.
Please note: The delivery fees for the week of Christmas will be £9.90 for delivery in London and £19.90 for selected UK postcodes suitable for our special delivery service. All slots and delivery days are subject to availability and weather permitting. As we use couriers we do not take orders for delivery during Christmas week outside London in order to avoid disappointment due to missed deliveries.
Add a refreshingly aromatic note to your G&T just by squeezing in some bergamot juice and finishing up with a couple of extra slices…Perfect paired with some mint and a couple of slices of cucumber (if, like me, like Hendrick’s).
Bergamot Gin & Tonic
Serves: 2 people
2 parts gin – Hendrick’s is best
4 parts tonic water – Fever Tree is best
10 mint leaves
1 Natoora Fragrant Unwaxed Bergamot from Calabria
4 cucumber slices
Prepare two G&T tall glasses and fill with ice cubes. Half the bergamot and cut one half in two. Squeeze the juice of a quarter of bergamot in each glass. Slice the other half finely. Distribute the mint leaves and cucumber slices. Pour one part gin in each glass. Add two bergamot slices per glass, then top everything with tonic water. Serve.
This fresh and floral scent of bergamot will give a simple shortbread recipe a refined twist. The spelt flour gives them a rustic touch.
Best enjoyed with a cup of tea – if you like Earl Grey, that’s a winner combination.
Bergamot Spelt Cookies
Makes: about 25 cookies
Cream together the butter and the sugar using a whisk or electric beater, until you have a smooth, fluffy cream. Add bergamot zest. Stir in flour, incorporate. Add bergamot juice, a tablespoon at a time, until the dough comes together in a smooth ball. Wrap with cling film and refrigerate for at least ½ hour.
Preheat the oven to 140C and line a baking tray with parchment paper. Remove the dough from the fridge and roll it on a floured surface until 5mm thick. Cut the cookies with a cookie cutter and place them on the lined tray, a couple cm apart from each other. Bake for 11-12 minutes, until pale golden. Let sit for a couple of minutes, and then transfer on a rack to cool completely.
We are so pleased to be working with Persian food expert and supperclub hostess Sabrina Ghayour. This recipe was created by her using our seasonal ingredients. Click here for more information about upcoming events, or tweet @SabrinaGhayour to book onto her next dinner where you can enjoy some incredible flavours with Natoora fresh produce.
This is the perfect seasonal salad to boost immunity. It is packed with protein, warming spices that aid digestion and help keep cold symptoms at bay as well full of anti-oxidant rich superfoods and so quick and easy to make. You can serve it with grilled chicken if you like but it really is a meal in itself.
Warm Salad of Spiced Kale, Bulgar Wheat and Puy Lentils
Serves: 2 as a main dish or 4 as a starter
2 bags of kale, leafy portion stripped from stalks and roughly torn up
6 fat cloves of garlic, bashed and thinly sliced
100g bulgar wheat
100g dried Puy lentils
2 long red chillies, thinly sliced
1 heaped teaspoon of whole cumin seeds
2 teaspoons of ground turmeric
2 teaspoons of cumin
1 teaspoon of cinnamon
Zest of 2 unwaxed lemons & juice of 1 lemon
2-3 generous handfuls of pumpkin seeds
100g feta cheese, crumbled
Generous seasoning of Maldon sea salt and black pepper
Extra virgin olive oil, fro frying and seasoning
Boil the Puy lentils and bulgar wheat separately according to the packet instructions. Drain, rinse the lentils under cold water until cold, shake off excess moisture and put into a large mixing bowl.
In a large pan over medium-high heat, drizzle a little olive oil and add the cumin seeds. Once the seeds begin to sizzle/pop, add the garlic and chilli slices and stir well, ensuring the garlic doesn’t burn. Wash the kale leaves and set them aside, without shaking off excess water (which you will use to add a little moisture to cooking process). Add the dry spices and lemon zest to the garlic and stir well. Pour a little more oil if the spices dry up too much.
Add the slightly wet kale to the pan – it should sizzle – and stir fry the kale, stirring for a minute to ensure that the garlic and spice mixture coats the kale well, then cover the pot with a lid and allow it to steam for 2 minutes. Once done, stir the kale well again, remove from the heat and cover again for another couple of minutes.
Combine the content of the pan into the bowl containing the Puy lentil and bulgar wheat. Give the ingredients a good mix, pour in the lemon juice, season generously with salt and pepper and add a little extra drizzle of olive oil if desired. Check the seasoning, add more if needed, the sprinkle with pumpkin seeds and mix well. Serve the salad on a large platter. Crumble the feta cheese over the top and serve with extra lemon wedges.
Andrew at our shop knows a trick which turns a humble pumpkin into the most delicious and decadent roasted vegetable. He has finally shared his magic recipe with us.
The Best Roasted Pumpkin
1 Pumpkin or Squash, cut into wedges – skin left on but seeds removed – we recommend Delica
1 red chilli
10 sage leaves
3 garlic clove, sliced
Extra virgin olive oil
3-4 springs of thyme
2 springs of rosemary
A generous knob of butter
Salt and Pepper, to taste
First preheat the oven to 200c. Slice the pumpkin. Heat a good pour of olive oil in a large, oven-proof skillet. When hot, add the sliced chilli, crushed garlic and the herbs. Add the pumpkin slices and cook about 5 minutes on each side, until nicely browned. Season with salt and pepper.
At this point, add the butter and immediately transfer the pumpkin into the hot oven. Bake for about 20 minutes, until tender and cooked through.
P.S.: In our shop in Turnham Green Terrace, you can find all the ingredients for this magic formula ready to go (including the sliced pumpkin).* We do all the work and leave you only the goodness.
* Only in season
This recipe is as easy as it sounds, and yet so delicious. Wild mushrooms are at the best in autumn and need little help to turn a simple plate of (good) pasta into something truly special.
Wild Mushroom Pappardelle
Serves: 2-3 people
Preparation time: 10 minutes
Cooking time: 15 minutes
250 g fresh egg pappardelle
80g fresh chanterelle mushrooms
160g fresh girolle mushrooms
1 medium round shallot
2 tbsp olive oil
3 tbsp unsalted butter
60 ml dry white wine
Handful of flat parsley leaves
4-5 sage leaves
Sea salt and ground black pepper to taste
Pecorino Romano, grated, to taste
Clean the wild mushrooms with a damp cloth and trim roots away if present. Halve the large ones. Set aside over a dry cloth. Chop the shallot very finely
Heat 1 tbsp butter and 2 tbsp olive oil in a large skillet. When hot, add the shallot and the sage and fry gently over low heat until the shallot is translucent. Add the mushrooms and increase the heat. Season with two turns of the black pepper grinder. Sautee for 2 minutes, then deglaze with the wine. Let the sauce reduce, about 5 minutes. Season with a couple of pinches of sea salt.
In the meantime, bring a large pot of water to the boil. Add a handful or rock salt. When boiling heavily, lower the pasta. Cook for 1 minutes, then drain quickly. In the same pot, melt 2 tbsp butter, then place the pasta back in and stir quickly. Transfer the pasta into the skillet with the mushroom sauce. Toss to season evenly. Sprinkle with freshly chopped flat parsley and grated pecorino romano. Serve immediately.