Seven Acres Recipes

SOURCE This recipe comes from Beach House Kitchen . We have tweaked the recipe very slightly and made some of the steps more explicit for the novice cook. Serves 4 as main course, 8 as starter Time (approx) : preparation 20m cooking 30m Ingredients 1 tbsp vegetable oil 750g leeks 1.25kg potatoes 1.5 litres vegetable stock* 1 tbsp fresh / 1 tsp dried sage** 1 tbsp fresh / 1 tsp dried rosemary** 1 tbsp fresh / 1 tsp dried thyme** 2 bay leaves 200g kale leaves 250ml single cream or milk Salt and black pepper (optional: to taste) * Mix 2–3 tbsp Seven Acres vegetable stock concentrate with 1.5L water . ** If these herbs are not to hand, use others that would blend in well, e.g. parsley, coriander, tarragon. Equipment Chopping-board Knife with a sharp blade Plastic or wooden spoon or spatula for stirring Large saucepan. Blender or food processor. Facilities A hob or other direct heat source; space to chop. Advance preparation None required. P...

SOURCE This recipe is adapted from the BBC Good Food website . We have changed the recipe slightly and made some of the steps more explicit for the novice cook. Serves 2 as a side serving Time (approx) : preparation 10m cooking 25m Ingredients 280g young/baby leeks c.30g butter 10ml/2 tsp Seven Acres vegetable stock concentrate* 500ml water handful fresh thyme sprigs, plus extra leaves to serve * Or 500ml good-quality vegetable or chicken stock . Equipment Chopping-board Knife with a sharp blade Plastic or wooden spoon or spatula for stirring Large frying pan Measuring jug. Facilities A hob or other direct heat source for cooking; Space to prepare the leeks. Advance preparation None required. Preparing the Vegetables Trim the leaves and end of the leeks, then wash carefully. Cooking the meal Heat the butter in the frying pan. Add the leeks, then roll them around to coat them in the butter. Mix the stock concentrate with 500ml of water ...

SOURCE This recipe is from De Re Coquinaria , a compilation of Roman and classical Greek cookery. It is attributed to Apicius, who was believed to be a great epicure but about whom very little is really known. The recipes have been adapted for the modern kitchen by J. Edwards in The Roman Cookery of Apicius (Random House, 1984). We have made some of the recipe steps more explicit for the novice cook. Serves 2–3 as main course, 4 as side serving Time (approx) : preparation 20m cooking 25m Ingredients 600g beetroot* 3 or 4 leeks 40g raisins 1 tsp ground coriander 1/4 tsp ground cumin 2 tsp Seven Acres vegetable stock concentrate** 15ml olive oil or vegetable oil 15ml white vinegar Salt and pepper to taste 1 tbsp flour (approx.) * prepared weight . ** Or use 1 tsp of good-quality bouillon powder or a stock cube . Equipment Chopping-board Knife with a sharp blade Plastic or wooden spoon or spatula for stirring Vegetable peeler Large saucepan Ke...