Tiptree Recipes
Tiptree Recipes
Linwoods Recipes
Linwoods Recipes
Taylors Recipes
Taylors of Harrogate Recipes
Fever-Tree Recipes
Fever-Tree Recipes

  • Tiptree Recipes

    Tiptree Recipes

    Lemon Blueberry Pancakes with Summer Berry Compote


    275g plain flour
    2 tsp baking powder
    3 tbsp caster sugar
    300ml whole milk
    30g butter, melted
    3 eggs
    100g fresh blueberries
    2 lemons, grated
    4 tbsp Tiptree Acacia honey

    Berry compote:
    500g mixed summer berries
    2 tbsp icing sugar
    Juice of 1 lemon
    Sunflower oil, for frying

    Sift flour and baking powder into a bowl, mix in the sugar and make a well in the center. In a separate bowl, whisk the milk, eggs, butter and lemon zest and pour this into the well, using a whisk, whisk until smooth, fold in the blueberries and set aside.
    For the compote, toss the berries in the icing sugar, heat a frying pan and throw them into and sauté for 30 seconds, then add a splash of water and lemon juice, turn the heat down and allow the berries to release their natural juices. Remove from the heat, place in a bowl and allow to cool.
    In a non-stick frying pan, heat a little oil, when hot, spoon the mixture, using a tablespoon, into small sized pancakes - do not over fill the pan. When the pancakes will start to bubble on top, turn them over and cook for a further minute.
    Serve the pancakes with the berry compote, drizzled with Tiptree honey and with a dollop of Greek yogurt.

    Salted Caramel Crumble

    1kg cooked apple slices
    1 jar Tiptree Salted Caramel Spread
    Crumble mix
    Brown sugar
    Preheat oven to 350 degrees. Spread apples evenly over the base of a 12in X 9in dish (alternatively divide into individual dishes)
    Warm caramel spread in a microwave for 20 seconds - this will make the caramel easier to pour. Pour over apples then spread evenly with a palette knife.
    Layer crumble mix evenly on top then sprinkle brown sugar. Cover with foil and bake for 20 minutes.
    Uncover then bake for a further 10 minutes or until golden brown.

    Chicken Breast with Apricot and Almond

    2 Shallots
    Olive Oil
    4 chicken breasts without skin
    Flour for dusting
    Sea salt and ground pepper
    1 teaspoon Italian seasoning
    4 tablespoons Tiptree Apricot Preserve
    Small wineglass of chicken stock
    Dash of white wine
    Handful of toasted almonds for garnish

    Set oven 160 degrees
    Heat oil and butter in pan. Add sliced shallots and cook for 2-3 minutes, turn several times – drain, put in casserole dish.

    Dust the chicken lightly with flour. Heat oil and butter in pan. Lightly brown chickens on both sides – add to shallots. Sprinkle seasoning on chicken, add salt and pepper. Mix apricot jam with warm stock and pour over chicken, scatter almonds on the dish. Cover dish and cook for 50 minutes to 1 hour at 160 degrees.

    Optional - toast flaked almonds in a dry pan and scatter onto chicken just before serving. Serve with simple potatoes and green beans or perhaps couscous.

    Seville Orange Ice Cream

    500ml Full Cream Milk
    1 Vanilla Pod
    6 Egg Yolks
    150g Sugar
    150g Tiptree Orange Marmalade
    500ml Whipped Cream

    Put the vanilla pod and milk in a pan, bring to almost boil and then leave to cool for 20 minutes.
    Beat the egg yolks and sugar, stir in the cooled milk and strain into the pan. Cook gently, stirring until custard coats the back of a mixing spoon. Stir in the marmalade.
    Pour into a chilled flat container and leave to cool then freeze for up to two hours until mushy.
    Spoon into a chilled mixing basin and mash. Whip the cream and fold into the mixture, then re-freeze until mushy. Mash and refreeze until set.

    Strawberry Balsamic Vinaigrette

    2 teaspoons of Tiptree Strawberry Preserve
    1 tablespoon balsamic vinegar
    3 tablespoons extra-virgin olive oil
    Salt and pepper to taste

    Mix all ingredients together and store in refrigerator or pour over salad.

    Easy Lemon Meringue Pie

    For the crust:
    1 frozen pie crust
    For the filling:
    1 jar of Tiptree Lemon Curd

    For the meringue:
    1 tablespoon cornstarch
    1/3 cup cold-water
    1/4 teaspoon cream of tartar (can use vinegar instead of cream of tartar, see method instructions)
    1/2 cup plus 2 tablespoons white granulated sugar
    5 large egg whites (room temperature)
    1/2 teaspoon vanilla extract

    Preheat oven to 375°F. Line a frozen pie shell with aluminum foil so that the foil extends over the edges (will make convenient handles). Fill two-thirds of the way with pie weights or dry beans.
    Bake for 20 minutes. Then remove the foil and the pie weights. Poke the bottom of the crust in several places with the tines of a fork. This will help prevent the bottom from bubbling up.
    Put the crust back in the oven and bake for 15 minutes more, or until the crust is lightly browned. Remove from oven and set aside.
    (If you are using a packaged frozen pie crust, please follow the directions on the package to pre-bake.)
    Preheat oven to 325°F.
    Prepare cornstarch mixture to help fortify the meringue: In a small saucepan, whisk together 1 Tbsp cornstarch and 1/3 cup of cold water until the cornstarch dissolves. Heat on medium heat and whisk until the mixture bubbles and thickens. Remove from heat and set aside.
    Whisk together the sugar and cream of tartar: Whisk together 1/2 cup plus 2 tablespoons of sugar and 1/4 teaspoon of cream of tartar, set aside. (If you do not have cream of tartar, instead add a teaspoon of white vinegar to the egg whites with the vanilla in the next step.)
    Beat egg whites, add sugar and cream of tartar, add cornstarch mixture: Place egg whites and 1/2 teaspoon vanilla extract in the bowl of your mixer. Start beating the egg whites on low speed and gradually increase the speed to medium.
    Once the egg whites are frothy, slowly add in the sugar and cream of tartar, a spoonful at a time. Beat until the egg whites form soft peaks.
    Add the cornstarch water mixture (it should look like a gel) a spoonful at a time, as you continue to beat the egg whites. Increase the speed to high and continue to beat until the egg whites have formed stiff peaks. Do not over-beat, or your meringue will be grainy.
    Fill pie shell with filling, top with meringue: Heat the lemon filling again, until it is steamy. Scoop it into the pre-baked pie shell, spreading it evenly.
    Working quickly, use a rubber spatula to spread the meringue mixture evenly around the edge of the pie.
    Make sure the mixture attaches to the crust with no gaps. The crust will help anchor the meringue and help keep it from shrinking.
    Fill in the center with more meringue mixture.
    Use the back of a spoon to create peaks all over the meringue.
    Bake the pie for 20 minutes at 325°F, until the meringue is golden brown.

  • Taylors Recipes

    Taylors of Harrogate Recipes

    Earl Grey Tea Cookies

    makes 2 dozen
    1 cup all purpose flour
    1/4 cup sugar
    1/4 cup confectioners' sugar
    1 tablespoon Taylors of Harrogate Earl Grey tea leaves*
    1/4 teaspoon salt
    1/2 teaspoon vanilla
    1 teaspoon water
    1/2 cup unsalted butter
    Preheat oven to 375°F. Pulse together all the dry ingredients in a food processor until the tea leaves are pulverized.
    Add vanilla, water, and butter. Pulse together until a dough is formed. Form the dough into a log onto a piece of wax or parchment paper. Wrap the paper around and roll the log smooth. Freeze now, or chill for at least 30 minutes.
    When chilled, slice the log into 1/3-inch-thick pieces. Place on baking sheets and bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.

    Chamomile Honey and Whiskey Cocktail

    6 Taylors of Harrogate Chamomile tea bags
    32 fluid ounces (4 cups) hot water
    4 tablespoons honey
    3 fluid ounces whiskey or bourbon
    2 orange slices
    3 lemon slices
    Fresh chamomile flowers (optional)
    Make hot water, pour hot water over tea bags, add honey, add bourbon, let steep. Then shake in a shaker and pour over ice cubes

    Black Tea Lemonade

    makes 2 dozen
    5 cups of water
    1/4 cup sugar
    1/4 cup confectioners' sugar
    1 tablespoon Taylors of Harrogate Earl Grey tea leaves*
    1/4 teaspoon salt
    1/2 teaspoon vanilla
    1 teaspoon water
    1/2 cup unsalted butter
    Green Tea Mojito:
    1/2 lime juice
    6 mint
    2 ounces Taylors of Harrogate Pure Green Tea
    1 ounce white rum
    In highball glass, squeeze lime. Add lime and mint, then crush. Fill glass with ice and add remaining ingredients.


    6 ounces cold Taylors of Harrogate Earl Grey tea
    1¼ ounces gin
    1¼ ounces honey simple syrup (recipe below)
    ½ ounce fresh-squeezed lemon juice
    2 lavender sprigs
    1. Brew 4 cups Earl Grey tea. This will give you enough to make a few cocktails. Store in the refrigerator to keep cold.
    2. Make a batch of honey simple syrup to store in the fridge as well. 5 cups water, 1 cup honey.
    3. Bring to a simmer until honey has dissolved.
    4. Then cool in the fridge.
    5. Add all the above ingredients into a cocktail shaker, with 2 sprigs lavender and ice.
    6. Shake several times. Then strain the cocktail into a glass over one large ice cube.
    7. Garnish with lavender

  • Fever-Tree Recipes

    Fever-Tree Recipes

    Ultimate Vodka Tonic

    • Ice
    • 2 ounces vodka of your choice
    • Fever-Tree Premium Indian Tonic Water 6.8 ounce bottle
    • Lemon
    Fill a high ball glass with plenty of cubed ice. Pour in the vodka. Top with a chilled bottle of Fever-Tree Tonic Water and garnish with a sprig of lemon thyme or a curl of lemon peel.

    Ultimate Gin & Tonic

    • Ice
    • 2 ounces gin
    • Fever-Tree Premium Indian Tonic Water 6.8 ounce bottle
    • Lime
    In an ice-filled highball glass, add the gin and top with Fever-Tree Tonic Water. Garnish with lime.

    Pink Gin & Tonic

    • Ice
    • 2 ounces gin
    • Fever-Tree Premium Indian Tonic Water 6.8 ounce bottle
    • Angostura Bitters
    • Lime
    Fill a balloon or high ball glass with plenty of cubed ice, and pour in your favorite gin. Top with a chilled bottle of Fever-Tree Tonic Water and add in a couple of drops of Angostura bitters. Garnish with fresh lime.

    Scarlet Fever

    • Ice
    • 2 ounces gin
    • Campari
    • Fever-Tree Premium Indian Tonic Water 6.8 ounce bottle
    • Lemon
    In an ice-filled highball glass, add gin and top with Fever-Tree Tonic Water. Add a splash of Campari. And, garnish with lemon.

    Moscow Mule

    • Ice
    • 2 ounces vodka
    • Lime juice
    • Fever-Tree Premium Ginger Beer, 6.8 ounce bottle
    • Mint
    In an ice-filled highball glass, combine vodka with a squeeze of lime juice. Top with Fever-Tree Ginger Beer. Garnish with a sprig of fresh mint.

    Dark & Stormy

    • Ice
    • 2 ounces rum
    • Fever-Tree Premium Ginger Beer, 6.8 ounce bottle
    • Lime
    Fill a highball glass with ice. Pour in rum and a dash of lime juice. Top with Fever-Tree Ginger Beer. And, garnish with a lime wedge.

    Irish Ginger

    • Ice
    • ¾ ounce whiskey
    • ½ ounce Peach Schnapps
    • 2 ounces orange juice
    • Fever-Tree Premium Ginger Ale, 6.8 ounce bottle
    • Lime
    Combine whiskey, Peach Schnapps, orange juice and Fever-Tree Ginger Ale in an ice-filled highball glass. Garnish with lime.

    Gin Ginger

    • Ice
    • 2 ounces gin
    • Fever-Tree Premium Ginger Ale, 6.8 ounce bottle
    • Lemon
    In an ice-filled highball glass, add gin and top with Fever-Tree Ginger Ale. Then, garnish with a curl of lemon rind.

    Vodka Lemon

    • Ice
    • 2 ounces vodka
    • Fever-Tree Sparkling Lemon, 6.8 ounce bottle
    • Lemon
    In an ice-filled highball glass, pour vodka and top with Fever-Tree Sparkling Lemon. Garnish with a curl of lemon rind.

    Yellow Fever

    • Ice
    • 2 ounces vodka
    • Fever-Tree Bitter Lemon, 6.8 ounce bottle
    • Orange juice
    • Lemon
    Fill a tall glass with ice, and add vodka. Pour in contents of Fever-Tree Bitter Lemon. And, add a splash of orange juice. Garnish with a curl of lemon rind.

    Celluloid Breeze

    • Ice
    • 1½ ounces Grey Goose Cherry Noir Vodka
    • ¼ ounce Bénédictine Liqueur
    • Lime juice
    • 2 ounces peach purée
    • 1½ ounces Fever-Tree Mediterranean Tonic
    • 5 drops of Bitter Truth Creole Bitters
    • Lime wheel
    Combine the vodka, Bénédictine, lime juice, peach purée and ice in a martini shaker. Shake until well chilled. Fill a Collins glass with crushed ice. Strain the cocktail over ice. Float the tonic on top, gently stir and then top with the Creole bitters and garnish with a lime wheel.

  • Linwoods Recipes

    Linwoods Recipes

    Skin Glowing Smoothie

    300ml of almond milk (unsweetened)
    1 frozen banana
    1 tbsp of peanut nutter
    100g of frozen blueberries
    1 tbsp of Linwoods Flax, Sunflower, Pumpkin, Sesame Seeds and Goji Berries
    ½ tsp of maca powder
    Toppings – toasted coconut flakes, bee pollen
    Blend everything together until smooth. Top with toasted coconut flakes and bee pollen.

    Banana & Chocolate Chip Pancakes

    Dry ingredients:
    1 cup (110g) oat flour (oats ground up into a flour in the food processor - use gluten-free if allergic/intolerant)
    1 tsp baking powder
    1 tsp cinnamon
    1/4 tsp salt
    Wet ingredients:
    1 flax egg - 1 tbsp Milled Organic Flaxseed + 3 tbsp hot water
    1 ripe banana, mashed (around 100g)
    1 tbsp coconut oil, melted
    1 tbsp maple syrup or liquid sweetener of choice
    1/2 cup (120ml) milk of choice
    6 tbsp chocolate chips
    1. Prepare your flax egg by mixing 1 tbsp of milled flaxseed with 3 tbsp of hot water. Leave for 10-15 minutes to set.
    2. Mix the dry ingredients in a bowl then add in the wet ingredients. Mix well to combine.
    3. Heat 1/2 tsp of coconut oil in a frying pan over a medium heat. Wait for the oil to heat up, then spoon 2 tbsp of the mixture for each pancake. Cook for about 1-2 minute, then flip over and cook for another 1 minute.
    4. Top with more banana, chocolate chips or melted chocolate.

    Squash and Coconut Soup with Toasted Hemp Seeds

    Serves 4
    1 white onion, finely chopped
    1 tbsp of coconut oil
    1 tbsp of grated ginger
    ½ red chili, finely chopped
    2 crushed garlic cloves
    1 medium squash, peeled and chopped
    1 can of coconut milk
    500ml of fresh chicken or vegetable stock
    2 tbsp of Linwoods hemp seeds
    2 tbsp of pumpkin seeds
    Yoghurt to serve - optional
    Heat the oil in a large lidded pot, allow it to melt then add the onion and a big pinch of salt, sautee for 7 minutes until golden. Add the garlic, ginger and chilli, stir for 30 seconds then add the squash and another pinch of salt, stir well then pour over the coconut milk and stock. Bring to the boil then reduce to a simmer, allow this to simmer for 40 minutes with the lid on.
    While this is cooking toast the pumpkin and hemp seeds in a dry pan for a few minutes until golden, then leave to the side to cool.
    Once the squash is cooked though, puree the soup until smooth. Pour into bowls and top with a swirl of yoghurt, if using, and scatter over the toasted seeds.

    Chocolate Chip and Flaxseed Blondie Brownies

    2 medium organic eggs
    1 tsp of vanilla extract
    1 tsp of cinnamon
    175g of almond butter
    120g coconut sugar
    1 tsp baking soda
    100g of good quality dark chocolate, ( brand -om bar)
    2 tbsp of Linwoods milled flax seeds
    Preheat oven 160°C and line a 20cm baking tray with baking paper.
    Mix the eggs, vanilla, cinnamon, almond butter, coconut sugar, baking soda and a pinch of salt until smooth.
    Break 50g of the chocolate into small pieces. Mix the chocolate and flax seeds in with the mixture.
    Pour the mixture into the prepared tin and bake for 25 minutes, then leave to cool.
    Melt the remaining chocolate and drizzle over the cooled brownies.
    Cut into 16 pieces and enjoy!
    These will keep for 3 days in an airtight container (but they will probably last 1 minute!)