Try these crowd-pleaser recipes from Charlie & Ivy’s, based in the heart of the Yorkshire Wolds
Spatchcock Chicken with BBQ Corn, Chilli & Lime Mayo
Perfect for roasting or barbecuing. Get ahead and marinade the chicken in Peri-Peri Marinade to give this chicken the most amazing spicy, tangy and citrussy flavour.
Serves: 6-8 (depending on the size of your chicken)
Ingredients
1 large chicken, spatchcocked (you can ask your butcher to do this for you)
Peri-Peri Marinade, any of our marinades will work too
6-8 corn on the cob halves
6-8 lime wedges
Flat-leaf parsley
Chilli & Lime Mayonnaise
Method
Coat the chicken with a good coating of the marinade and ensure you rub some under the skin too. We used our Peri-Peri marinade, but any or our marinades will work equally well. Pop into a large roasting tin and cover with foil before leaving for 2 hours to marinade.
When you are ready to roast or barbecue your chicken, re-rub any marinade from the roasting tin into the chicken, and pop on the barbecue or roast in the oven. If roasting, cook on 160°C fan/180°C oven/gas mark 4 for around 1½ hours or the appropriate time for the size of the bird. However you cook your chicken, make sure it has a crispy skin, is well-cooked through and any juices run clear.
Cook your corn cob halves in a large pan of boiling, salted water for 5 minutes. Remove and pop on the barbecue or in a griddle pan along with the lime wedges to blacken slightly and give that chargrilled taste.
Serve on a large platter with the corn cobs, lime and a scatter of flat-leaf parsley. Try Chilli & Lime Mayo on the side.
Spicy Smashed Potatoes with Feta Dip
Crispy smashed potatoes with all the heat and smoky flavour from marinading in Charlie & Ivy’s Spicy Chorizo Marinade. We’ve also got the recipe for the perfect cool-down dip on the side too!
Serves: 4 as a side
Ingredients
1kg baby or new potatoes
Spicy Chorizo Marinade
100g Feta Cheese, crumbled
50g Greek Yoghurt
Handful of mint leaves, to serve
Method
Boil the potatoes whole in salted water until nearly cooked – should take 10-15 minutes. Leave to cool in a good covering of the Spicy Chorizo Marinade. Once they have slightly cooled, crush each potato to flatten slightly. We used a heavy ramekin to do this.
Brush the potatoes with the remaining marinade to ensure they are properly covered, and pop into a pre-heated oven (160°C Fan/180°C/350°F/gas mark 4) the oven for around 45 minutes until crisp.
When ready to serve, scatter some of the crumbled Feta and mint leaves over the potatoes and reserve the rest to mix with the Greek Yoghurt for dipping.
Whipped Feta with Griddled Apricots
The combination of sweet chargrilled apricots cuts the richness of the whipped feta, which is enhanced by a gentle chilli flavour and herbs.
Great as a summer party piece, serve as a side, or with some crusty sourdough as a centrepiece dish.
Made using our Chilli, Balsamic, Oregano & Thyme Bread Dipper for some gentle heat, or try with Blackberry, Thyme & Balsamic Bread Dipper for a gentler flavour.
Serves: 4 as a side
Ingredients
6 fresh apricots, each cut in half and stones removed
250g feta cheese
150g good-quality, full-fat Greek yoghurt
2tbsp Cold Pressed Rapeseed Oil
A good drizzle of Chilli, Balsamic, Oregano & Thyme Bread Dipper or try with our Blackberry, Thyme & Balsamic Bread Dipper for a gentler flavour
Sea salt and freshly ground black pepper
Sprig or two of fresh oregano
Method
Drizzle the base of a heavy griddle pan with cold-pressed rapeseed oil over a medium to high hob heat, and once hot, place the apricots cut-side down. Alternatively, you can griddle these on a barbecue. Allow them to cook until slightly charred (should only take a couple of minutes), and then flip them over for a minute to slightly soften. Set aside to cool.
To make the whipped feta, place the feta and yoghurt in a food processor, and whilst blitzing the ingredients drizzle in the the 2tbsps of cold-pressed rapeseed oil until you have a fluffy consistency. Season with salt and pepper to taste.
To serve, spread the whipped feta mixture on a plate and place the griddled apricots on top. Drizzle over the Chilli, Balsamic, Oregano & Thyme Bread Dipper to taste, and top with fresh oregano leaves.
Orange & Elderflower Sponges
These sponges are amazingly light and sandwiched with an Elderflower Cream, making them the perfect summer baking treat. The perfect addition to a cream tea, garden party or summer dessert made using cold pressed rapeseed oil.
Makes: 4 cakes
Ingredients
For the cakes
2 medium free-range eggs
75ml Cold Pressed
Rapeseed Oil
75g natural yoghurt
1tbsp elderflower cordial
150g self-raising flour
1 level tsp baking powder
100g golden caster sugar
The juice and zest of 1 orange
For the cream
200ml double cream
1tbsp elderflower cordial
1½ tbsp icing sugar
To serve (optional)
Zest of 1 orange
Method
Preheat your oven to 190°C/ 170°C fan/375°F/gas mark 5.
In a large bowl, beat together the eggs and the oil, add the yogurt and cordial and stir through. Sift in the flour and baking powder, add the sugar and lightly fold together until all is combined. Finally add the zest and juice from the orange. Fold gently together again until all is mixed.
Line a 20cm square tin with baking paper, fill with the cake batter and bake in the centre of the preheated oven for 35-40 mins until cooked through.
Test with a skewer and if it comes out clean then your cake is cooked. If not, check every two minutes until the skewer is completely clean. Remove from the oven and allow to cool. Whilst the cake cools you can make your cream.
Whisk your cream until light and fluffy and starting to get firm. Add the cordial and the icing sugar and fold together until all is combined. Store in the fridge until needed.
Use a cake cutter to cut out 4 circular servings of the cake.
Halve each one horizontally and place each cake bottom onto a plate, fill the centre with your elderflower cream then pop on its lid, top with a spoonful of your elderflower cream. Finish with a grating of orange zest..
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