BAKED COD WITH A HERBY CRUST
4 x 180g Cod Loin pieces
4 Tbsp of fresh White Breadcrumbs
4 Tbsp of fresh chopped herbs such as Parsley, Chives or Coriander
3 Tbsp of Yorkshire Drizzle Garlic Oil
Salt & Pepper
Pre- heat the oven to 200C/400F/Gas mark 6
Mix the breadcrumbs, garlic oil, herbs, salt and pepper and pile the mixture on top of each piece of fish.
Place on a lightly greased baking tray, then place in the centre of the oven and bake for 10-15 minutes depending on the thickness of the fish.
Serve and enjoy!
GARLIC PORK WITH
4 Pork Loin Steaks
3 Tbsp Yorkshire Drizzle Garlic Oil
150g Sugar Snap Peas
1 head of Chicory
150g Radishes, sliced into matchstick size pieces
20g Fresh Coriander
2 tbsp Yorkshire Drizzle Original Rapeseed Oil
2 tbsp Sesame seeds, roasted
Grated zest and juice of 1 Lemon
2 tbsp Clear Honey
Place the garlic oil in a pan over a high heat, add the pork and fry each side for 4-5 minutes or until cooked through.
Place on a plate and keep warm.
Place the radishes, sugar snap peas, shredded chicory and chopped coriander in a bowl.
Mix together the rapeseed oil, juice and zest of the lemon, honey and toasted sesame seeds to make a dressing. Pour over salad and mix well.
Divide salad between four plates and top each with a pork steak, cut into thick slices
BROCOLLI & GARLIC
suitable for vegans -
suitable for vegetarians
2 tbsp Yorkshire Drizzle Garlic Oil
250ml Chicken or Vegetable Stock
200g Broccoli Florets
Salt and freshly ground Black Pepper
A little Cream to garnish
Heat the oil in a saucepan
Pour the chicken or vegetable stock into the pan and add the broccoli florets.
Bring to the boil and reduce the heat and simmer gently for 10-12 minutes, until the broccoli is tender.
Season to taste, then transfer to a liquidizer.
Blend until smooth.
Ladle the soup into serving bowls and drizzle with cream to serve.