Nairn’s
I have created, filmed, styled and photographed recipes for Nairn's to be posted on their website and social media channels.
Serves 4
Prep time: 15 mins
Cooking time: 30 mins
500g fresh or frozen pitted cherries, sliced in half
Juice of half a lemon
50g golden caster sugar
½ tsp vanilla extract
1 tbsp plain flour
6 Nairn’s Belgian Chocolate Chunk Crunchy Oat Bars
Custard, cream or ice cream to serve
Preheat the oven to 160°C fan/180°C.
Place the cherries in an overproof baking dish and add the lemon juice, sugar, vanilla extract and plain flour. Stir well.
Crumble over the Chocolate Chunk Crunchy Oat Bars until the cherries are well covered and bake for 30-35 minutes until the crumble is bubbling and the topping is golden brown.
Serve with a side of your choice.
Serves 12
Prep time: 30 mins
Cooking time: 5 mins
250g fresh mango, chopped into small chunks
1 can condensed milk*
600ml double cream
Nairn’s Coconut & Chia Oat Biscuits
50g desiccated coconut, toasted
Zest of one lime
Place the mango in a large bowl and use a hand blender or food processor to process until smooth.
Add a can of condensed milk to the mango pulp and use electric beaters to whip up the mixture for a couple of minutes until lighter and slightly fluffier.
In a separate large bowl, whip the cream until it resembles soft peaks (be careful not to overwhip).
Add a spoonful of the whipped cream to the mango mixture, slowly folding it through and taking care to remove any lumps. Keep adding a spoonful at a time until all the whipped cream is incorporated (this can take up to 5 minutes so be patient).
Once all the double cream has been folded through, pour the mixture into a container lined with clingfilm and freeze for at least 4-6 hours or ideally overnight.
The next day, remove the ice cream from the freezer for 10 minutes before placing a large scoopful in between two Nairn’s Coconut & Chia Oat Biscuits. Gently press the biscuits together taking care not to break them and return to the freezer for 15 minutes to firm up.
Meanwhile, mix the lime zest with the toasted desiccated coconut.
After 15 minutes, roll the outer edges of each biscuit in the desiccated coconut mixture and enjoy.
*TIP: keep the condensed milk in the fridge so it is easier to whip up
Serves 4
Prep time: 15 mins
Cooking time: 45 mins
3 red peppers, deseeded and halved
5 tbsps olive oil
A can of chickpeas, rinsed and drained
2 tsps smoked paprika
2 tsps ground cumin
½ tsp hot chilli powder
15g breadcrumbs, toasted
50g walnuts, toasted and roughly chopped
2 tbsps pomegranate molasses
Juice of a lemon
1 garlic clove, finely chopped Handful parsley, finely chopped
1 tsp tomato puree Salt and pepper
50g feta, crumbled Nairn’s Rough Oatcakes
Preheat the oven to 200°C fan/220°C.
Place the halved peppers on a parchment lined baking tray and drizzle with 1 tbsp olive oil. Season with salt and pepper, rub the oil all over the peppers and roast for 35-40 minutes until the skin is blackened and blistered.
Meanwhile, put the chickpeas on another parchment lined tray and add ½ tbsp olive oil, 1 tsp cumin, 1 tsp smoked paprika and ¼ tsp hot chilli powder. Season, stir well and roast underneath the peppers for 30 minutes until crispy. Set aside.
Once the peppers are ready and just out the oven, put them in a large bowl and cover with cling film quickly. (The steam from the hot peppers allows the skins to peel off easily so it is important to do this step while they are still hot). Allow to cool.
Once the peppers are cool enough to handle, peel off the skins and place the flesh in a food processor with the rest of the olive oil, 1 tsp smoked paprika, 1 tsp cumin, ¼ tsp hot chilli powder, the breadcrumbs, walnuts, pomegranate molasses, lemon juice, garlic, tomato puree and ½ tsp salt. Blitz until the muhammara is smooth but still with a little texture.
Spread a spoonful of muhammara over each oatcake and top with the chickpeas, feta and parsley. Enjoy!
Serves 3
Prep time: 15 mins
Cooking time: 0 mins
500g tomatoes on the vine, roughly chopped
½ red onion, finely chopped
1 large garlic clove, crushed
1 tbsp olive oil
½ tbsp balsamic vinegar
Juice of half a lemon
A large bunch of basil, leaves roughly torn
1 tsp red pepper flakes or chilli flakes
Salt and pepper to taste
Nairn’s Organic Scottish Oatcakes
Place all the ingredients into a large bowl and stir well.
Top the oatcakes with a large spoonful of the tomato mixture and enjoy!
Serves 3
Prep time: 5 mins
Cooking time: 25 mins
3 peaches, halved and destoned
Zest and juice of 1 orange
1 vanilla pod, seeds removed
3 cardamom pods
1 star anise
1 cinnamon stick
1 tbsp runny honey
6 Nairn’s Honey Crunch Oat Bars
Crème fraiche or natural yoghurt to serve
Preheat the oven to 160°C fan/180°C.
Place the peaches in a small baking dish, cut side up. Add the zest and juice of the orange, the seeds from the vanilla pod (including the husks) and the rest of the spices. Drizzle over the runny honey and stir well.
Crumble over the Nairn’s Honey Crunch Oat Bars and bake in the oven for 20-25 minutes until the peaches have softened and the oat topping is crunchy.
Serve with some natural yoghurt or crème fraiche and an extra drizzle of honey.
