We recently teamed up with Carly Rowena for our Herbilicious Meals competition, to get everyone cooking with fresh herbs!
We would like to say a big Herbilicious thank you to everyone who took part in the competition! We had some stellar entries and if we could award every entry, we would. Thankfully, Carly stepped in and picked her top Herbilicious entries – so we didn’t have to!
Here is our overall winner plus the two runners up, who all used fresh herbs in creative but simple ways. Congratulations to them all!
Hebilicious Meals Winner:
Our overall winner was the talented Ellie Sutch (@reyreyke) with her Seasonal Pizza with Thyme. Ellie won £1000 worth of shopping vouchers and a Herbilicious Meals kitchen gadget set! Congrats Ellie.
Blackberry, Fennel & Goat’s Cheese Pizza
- Mix the water with the yeast, sugar and oil in a bowl. Leave for 8‑10 mins until it foams. Place the flour and salt in a separate mixing bowl, make a well in the centre and pour in the wet ingredients. Mix together with a fork, bringing in the flour from the sides of the bowl and continue doing so until you have a porridge-like consistency. Keep mixing (add a little extra flour or water if required, to make it more workable) until the dough starts to come together.
- Turn the dough out onto a well-floured surface, dust your hands with flour and knead for five minutes, gently folding and stretching until you have smooth, springy, soft dough. Return to the bowl, cover with a clean tea towel and leave to prove for at least an hour. During this time, the dough will double in size.
- Again, turn out the dough onto a floured work surface and knead for a few more minutes. Roll out as thinly as you can into a rough circular shape and transfer to a pizza stone or tray.
Preheat the oven to a high heat, approx 220c.
125g soft goat’s cheese
200g fresh blackberries
1 fennel bulb – VERY thinly sliced
200g (pre-cooked!) whole chestnuts, roughly chopped
2 tbsp freshly chopped thyme
- Lightly drizzle the dough base with olive oil and spread evenly with very thinly sliced fennel.
- Next, dot with plenty of goat’s cheese and scatter with blackberries. Add the chopped chestnuts, making sure to fill in and around any gaps on the pizza base. Scatter with fresh thyme and finish with a good drizzle of runny honey.
- Bake for 10-12mins!
Runners up Emily and Lisa each won a Herbilicious Meals Kitchen Gadget set. Congratulations to both!
Emily Morey (@emilymorey) – Basil / Mint and Strawberry Cupcakes
Strawberry and Mint/Basil cupcakes:
(Makes 8 cupcakes)
- 4 tablespoons coconut oil (125ml melted)
- 60ml milk
- 1 egg
- 4 tablespoons honey
- 200g self-raising flour
- Large handful mint or basil leaves, plus extra for topping
- 8 small strawberries, hulled
- Preheat oven to 180C, line a muffin tin with cases.
- Melt the coconut oil, then add to a bowl with the milk and egg and whisk until combined
- Add the honey and whisk again
- Sift in the flour then fold in
- Finely chop the mint leaves, add to the mixture and fold in until all combined
- Fill the cases approx 2/3 full, then bake for 20-25 minutes until golden brown.
- Leave to cool completely.
- Remove the cakes from the cases and cut and remove a strawberry coned portion from the cupcake.
- Stuff each cake with a strawberry and cover with a little bit of cake.
- Top with a dollop of crème fraiche, Greek yogurt or whipped cream then top with mint leaves and slices of fresh strawberry.
Lisa Williams (@papertwist) – Filo Egg Cups with Basil
Filo Egg Cups with Caramelized Onion, Mushroom, Courgette, Golden Beetroot, Cheddar and Basil
- 5 Medium Eggs
- 100ml Milk
- 6 Teaspoons Caramelized Onion Chutney
- 3 Medium Sized Mushrooms
- Half of a Courgette
- 1 Medium Golden Beetroot
- 50g Cheddar Cheese
- 20g Basil
- 1 Tablespoon of Melted Butter
- 1 Pack Filo Pastry
- Preheat the oven to 200 degrees centigrade.
- Peel and cube the beetroot and spritz with a little oil and roast for 30mins or until tender, then remove from the oven and put to one side to cool and drain on some kitchen towel.
- Cut the mushrooms and courgette into thin slices and roughly chop the basil.
- Melt the butter in the microwave.
- Cut the filo sheets into roughly 5 by 5cm squares and layer into a muffin tin – First spray a little oil into the wells and then lay in your first sheet of filo, then brush with the melted butter and lay another layer on top, so that there are 2 layers in each well.
- In a jug beat together the eggs and milk then stir in the roasted beetroot and half of the cheese as well as salt and pepper and the basil.
- Place a teaspoon of the onion chutney into the base of each filo cup and then layer in a few of the slices of courgette and mushroom and top off with the beetroot, basil, egg and milk mixture.
- Top each cup with another slice each of courgette and mushroom and the rest of the cheese.
- Bake in a 200 degree oven for 20-30 mins or until golden and set.
Thank you to everyone who took part and remember to use fresh herbs to make your everyday Herbilicious!