Author Archives: Stratta

Is it imagination or just a figment?

    One of our lovely customers, Nina, came up with some fabulous ideas for using our fig paste.  Have just completed our latest batch so we can now try them all out…   Melba Toast with melon and prosciutto Spread … Continue reading

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Grilled partridge with baked swede and blackcurrant sauce

    Heading into the autumn we are all seeking a little depth of flavour to warm the cockles, and the sauce in this partridge recipe certainly does that.  A little greenery and roast potatoes are welcome additions to this … Continue reading

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Cucumber and kiwi salad

    Still time in the September sun to enjoy the fresh flavours in this cucumber and kiwi salad.  Thank you to our Cumbrian contingent Paul and Katharine for passing this one on…     Cucumber, sliced finely stratta kiwi … Continue reading

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Heaysman’s Bolognaise sauce

    Our guest blogger Victoria Heaysman with a family favourite…    This is a recipe that my husband or I cook up at least once every 2 weeks and is usually a ploy to use up any random vegetables … Continue reading

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Stuffed aubergine rolls with ricotta, lemon and mint

    Serves 6 2-3 tbsp stratta lemon infused olive oil 2 or 3 medium aubergines, sliced into 1cm thick lengths (to roll) 250g ricotta 25g mint leaves finely chopped 25g chives, finely chopped 10g parmigiano reggiano, finely grated For … Continue reading

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Steyning Market cookery demonstrations

      Mary will be at Steyning Market as usual this Saturday (5th September) and is taking part in a cookery demonstration along with several other producers.  This is one of a number of events in the area to … Continue reading

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Summer Sunday lunch at the Heaysmans

    Guest blogger this week is our daughter Victoria…   Mum and Dad are always inviting us over for the most amazing meals and its only very rarely that I get to return the favor… may have something to … Continue reading

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Caramelised onion, fig and brie tart

      A classic combination of ingredients using both fresh figs and our balsamic fig vinegar.  A perfect summer dish served with a delicate green salad. 15g unsalted butter 3-4 medium red onions, finely sliced 2 garlic cloves, finely … Continue reading

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Courgette and shiso soup with parmesan and ricotta

      Koj (Andrew Kojima), the brilliant Cotswold chef, introduced us to shiso. http://kojcooks.co.uk/ This extraordinary Japanese herb adds great interest to dishes as you roll through the flavours that open up – is that basil, or mint, or … Continue reading

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Barbecued Garlic

      This is one fine unctuous addition to your barbecue.  Open and spread onto French bread or barbecued chicken, or simply spoon into your mouth!     Whole garlic bulbs – preferably violet garlic as is very smooth … Continue reading

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