Recipes — Pepperberry (pure herb)

Creamy Lemon Myrtle Coconut Rice Pudding with Davidson's Plum Fruit

Creamy Lemon Myrtle Coconut Rice Pudding with Davidson's Plum Fruit

This has got to be one of the all-time favourite comfort foods! So quick and easy to make and visually stunning. It makes a perfect dessert but can also be served for breakfast . If serving for breakfast perhaps omit the sugar when cooking the rice and add if required, when served. The extra creaminess the crème fraiche provides makes this a step-up from the usual rice pudding! This can also easily be made suitable for the vegan in your life - just swap out the milk for water and the crème fraiche for coconut yoghurt. Equally yum whatever way...

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Davidson's Plum Spiced Poached Plums

Davidson's Plum Spiced Poached Plums

Our Davidson's Plum Poached Plums are a perfect, easily prepared dessert or breakfast accompaniment. And this recipe is suitable for any other fruit too - so you can try peaches or nectarines next time and figs poached this way are just divine! These poached plums are best served at room temperature or chilled. Simply top ice-cream or pure cream with these poached fruits for dessert or serve them with yoghurt for breakfast. serves 4 12 medium sized plums (or chosen fruit)- make sure the plums are just ripe 1 cup castor sugar 1 tablespoon balsamic vinegar 1 tablespoon Davidson's Plum...

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Fig , Fetta and Pomegranate Salad with Blood Lime &  Pepperberry Syrup

Fig , Fetta and Pomegranate Salad with Blood Lime & Pepperberry Syrup

If you love figs as much as we do, you'll agree this is the ultimate summer starter. In addition to the sublime flavours , we also adore the beautiful colours of this dish - the deep reds of the fig and syrup against the green and white of the witlof and cheese. It may sound strange to serve syrup over a salad but trust us on this, this syrup is sweet but spicy too and is a perfect foil for the richness of the cheese and figs, Serves 4 as a starter or a light lunch   180g Greek fetta,...

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Persian style Turkey and Rice Pilaff with Native Herbs

Persian style Turkey and Rice Pilaff with Native Herbs

This is such a lovely dish we created to use all the turkey that was left, that we cooked at Christmas. Like most people we cooked way more than could be eaten on the day because we love to keep eating it over a few days - whether it's simply on toast with lashings of butter or used in a dish like this. It is so good! It's the sort of recipe you'd expect from Yotam Ottolenghi - it's a fusion of Middle Eastern and what we think of as Persian spices, but of course we have subverted this to use...

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