***RECIPE*** Duck with Morello Cherry Sauce

You will need:

The Bay Tree Morello Cherry Sauce

4 Duck Breasts

Potatoes and Cabbage to serve

Salt & Pepper to season

Take 4 duck breasts and score skin with a sharp knife in a criss-cross pattern then season well with salt and pepper. Place the duck skin side down in a hot pan for 10 minutes, tip off excess the fat. Turn the duck over and cook for 2 minutes. Place the duck in a pre-heated oven at 200°C for 8 to 10 minutes depending on how you like your duck cooked, keep warm before serving. Pour the Morello Cherry Sauce in a pan and heat slowly then bring to the boil. Serve the duck whole or sliced, pour over the sauce or serve the sauce in a warmed jug. Serve with sautéed potatoes and Savoy cabbage. A deliciously rich supper!

***RECIPE*** Caramelised Red Onion & Goats Cheese Tart

You will need:

The Bay Tree Caramelised Red Onion Relish

Pack of puff pastry

Goats cheese

Balsamic Vinegar

Pre-heat oven to 200°C.  Roll out a pack of puff pastry on baking tray and lightly score a border 2cm wide making sure not to go completely through the pastry.  Spread a generous helping of Caramelised Red Onion Relish inside the border and top with slices of goats cheese.  Bake for 20 minutes at 200°C.  Drizzle the tarts with Balsamic Vinegar just before serving.  

***RECIPE*** Sticky Ribs

Chinese Style Sticky Ribs

You will need:

Ribs, water, Chinese Sticky Rib Sauce

Place approx. 750g of ribs in a roasting dish.  Mix half a pouch of Chinese Sticky Rib Sauce with 100ml of water and pour over the ribs.  Cover and cook in the oven at 180^oC for 40-45 mins or until tender.  Remove from the oven and glaze with the remaining half of the pouch of sauce and return, uncovered to the oven for a further 15 mins or until the sauce is thick and sticky.

***RECIPE*** Seafood Noodles

Seafood Noodles

You will need:

King Prawns, Squid, Noodles (fresh or frozen),

The Bay Tree Pepper, Lime & Chilli Stir Fry Sauce

Add noodles to a large pan of boiling water and boil for three minutes or until tender.  Drain, rinse under hot water and place to one side.  Shell and devein the prawns, clean the squid and cut into rings.  Heat a little oil in a wok and add the prawns, squid and Pepper, Lime & Chilli Sauce.  After 3-4 minutes add the noodles, keep tossing until heated through. 

Serve immediately and enjoy!

***RECIPE*** Crumble Top Mince Pies

Makes 12 to 18 pies – depending on size of tins and how thickly you roll your pastry!

For the Pastry:

½ lb / 225g Plain Flour

5oz / 140g Butter cut into cubes, use cold butter in the food processor or room temperature if making by hand

½ level tbsp Icing Sugar

½ Level tbsp Caster Sugar

½ pinch of salt

1 Free Range Egg Yolk

2 to 3 tbsp of very cold water

1.    If you are using a food processor – whizz the flour, icing sugar, caster sugar and salt for a few seconds. Add the cold butter and whizz until it resembles breadcrumbs. Add the egg yolk and whizz slowly then gradually add the water until you form a dough (you might not need all the water).

2.    If making by hand – mix the flour, icing sugar, caster sugar and salt together then rub in the butter until the mix resembles breadcrumbs. Using a knife to stir, add the egg yolk and then the water until the mix forms a dough (you might not need all the water).

3.    Cover or wrap the pastry and chill in fridge for 30 minutes.

For the Filling:

The Bay Tree Indulgent Mincemeat

4oz / 110g Plain Flour

2oz / 50g Butter cut into cubes, use cold butter in the food processor or room temperature if making by hand

2oz / 50g Demerara Sugar

1.    Place all ingredients into a food processor and whizz until the mix resembles breadcrumbs. Or rub the butter into the flour until the mix resembles breadcrumbs and then stir in the sugar with a knife.

2.    Lightly roll out the pastry and cut into circles to line the tin.

3.    Place a heaped teaspoon of The Bay Tree Mincemeat in each pie.

4.    Top with a teaspoon of crumble mix.

5.    Bake in the oven at Gas Mark 6, 200°C fan 180°C for 20 – 25 minutes.

6.    Once cooked leave in the tin for a couple of minutes then remove them and cool on a wire rack.

7.    Dust icing sugar over the top before serving

 

 

***RECIPE*** Grilled Lamb with a Redcurrant Glaze

You will need:

The Bay Tree Redcurrant Jelly

Boneless Lamb Leg Steaks

Rosemary

Red Wine Vinegar

Salt & Pepper

Roast or New Potatoes and Veg to serve

 

 

 

Chop 4 sprigs of rosemary and rub over the lamb leg steaks along with salt and pepper to season.  Heat 5-6 table spoons of The Bay Tree's Redcurrant Jelly in a pan with 2-3 table spoons of water and 3-4 table spoons of red wine vinegar.  Keep stirring well and once the jelly has 'melted' brush the glaze over the lamb steaks.  Pop under the grill for around 5 mins, turn, brush glaze on the other side and grill for a further 5 mins or until cooked. 

 

Pour the remaining glaze onto the lamb steaks.  Serve with roast or new potatoes, a selection of veg and glass of fruity red!

***RECIPE*** Beef Casserole

You will need:

The Bay Tree Caramelised Onion & Rosemary Sauce

Onion

Diced Stewing Beef

Carrots

Mushrooms

Red Wine

Beef Stock

Mashed Potato & Broccoli to serve

 

 

 

Fry a diced medium sized onion in a little oil in a casserole dish until soft. Add 750g of stewing diced beef and cook until meat is sealed but not brown. Add 3 large carrots diced into chunks and cook for 3 minutes stirring to prevent sticking, add 100g of chopped mushrooms and cook for a further two minutes. Pour in 1 pouch of Caramelised Onion and Rosemary Sauce, 200ml red wine and 500ml of beef stock, (or miss out the wine and replace with extra stock). Bring to the boil, put lid on and place in pre-heated oven, 180°C for 90 minutes, stir once during cooking. A rich tasty casserole, perfect served with mashed potato, steamed broccoli and a glass of red wine!

***RECIPE*** Baked Salmon Vindaloo in Foil Parcel

 

You will need:

The Bay Tree Vindaloo

Salmon portions

Fresh Coriander

Lime

Place foil on a baking tray and pour half a pouch of vindaloo curry sauce onto the centre of the foil.  Place 3 or 4 salmon portions on the sauce and then pour the remainder of the vindaloo sauce on top of the fish. 

Fold and seal the foil into a parcel and place in a preheated oven at 180°C for 15-20 minutes or until cooked. 

Garnish with coriander and serve with lime wedges, basmati rice and naan bread.

For those that prefer a milder curry add Greek style yoghurt to the finished dish.

***RECIPE*** Tomato and Mozzarella Salad

You will need:

The Bay Tree Sunblush Tomato Dressing

Crushed garlic

Large beef tomatoes, sliced

Mozzarella, sliced

Fresh basil leaves roughly torn

 

Arrange the tomato and mozzarella alternately slightly overlapping on a large flat serving dish.  Mix the crushed garlic and The Bay Tree Sun Blush Tomato Dressing.  Spoon the dressing and garlic over the tomatoes and mozzarella.

Sprinkle over the torn basil leaves.  Season with freshly ground salt and black pepper.  Cover and leave for an hour before serving.

Fabulous for a starter or ideal for a light lunch. Serve with warm ciabatta or focaccia which are great for mopping up the last bits of tasty dressing!

***RECIPE*** King Prawn Skewers

You will need:

The Bay Tree Hot Chilli & Garlic Dressing

King Prawns

Variety of veg - tomatoes, peppers, courgette, mushrooms

Salad - to serve

Place King Prawns in between pieces of vegetables on skewer. You can use, tomatoes, peppers, courgette, mushrooms. Coat in Hot Chilli & Garlic Dressing and leave covered and chilled for 30 minutes. Cook under a grill or on a BBQ on a medium heat, turning regularly until cooked.

 

 

 

***RECIPE*** The Bay Tree’s Cheats Salmon Risotto

You will need:

The Bay Tree Dill & Lemon Sauce

Salmon Fillets

Rice

Salad - to serve

Cook 200g of plain rice in boiling water and then drain. Spoon The Dill and Lemon Cooking sauce into a saucepan, flake in 2 to 3 cooked salmon fillets or 320g smoked salmon and gently bring to boil. Fold in the cooked rice to the sauce mix and serve with a green salad. This recipe is so easy and so good and so simple!

 

***RECIPE*** Roast Veg & Goats Cheese Tart with Caramelised Onion Gravy

You will need:

The Bay Tree Caramelised Onion Gravy

Pack of puff pastry

Selection of veg (e.g. peppers, courgettes, red onions)

Goats cheese

Pre-heat oven to 220°C.  Roll a pack of puff pastry quite thinly and place on baking tray.  Score a border 2cm wide in the pastry and prick the pastry with a fork inside the border, bake for 10 minutes.  Once cooked place a selection of pre-roasted vegetables (e.g. peppers, courgettes, red onions) inside the border and top with slices of goats cheese.  Bake for 20 minutes at 200°C. Serve with the heated Caramelised Gravy.  Delicious and so simple to make!

***RECIPE*** Smokey Belly Pork Strips

You will need:

The Bay Tree Smokey Chipotle BBQ Sauce

1.35kg of belly pork

Olive Oil

Freshly ground black pepper

One medium onion

 

Take 1.35kg belly pork, trim and cut into 8 thick strips. Pat meat dry with kitchen roll, rub with olive oil and freshly ground black pepper. Put in a roasting tin with one medium sized diced onion. Put on highest shelf and cook at 200c for 35 minutes. Remove from oven and pour off any excess fat. Coat each strip of pork with Smokey Chipotle Sauce. Place on BBQ over a medium heat and turn regularly, cook for a further 20 minutes or until cooked.

***RECIPE*** Pork and Vegetable Medley

You will need:

The Bay Tree Mustard & Tarragon Sauce

Onion

250g Pork or Chicken

Selection of veg; carrots, broccoli, beans

Fry half a sliced onion in a little oil, add 250g of pre-cooked pork or chicken. Add 700g of a selection of pre-cooked vegetables such as carrots, broccoli, beans etc and one pouch of Mustard and Tarragon Sauce, boil then simmer until cooked. Serve with rice, sensational!

 

Introducing our latest Great Taste Award winner ...

Sweet Cucumber Pickle

A new addition this year our Sweet Cucumber Pickle is handmade from whole cucumbers with peppers and mustard seeds.  It packs a punch as the perfect partner to burgers, salmon and cheese and we think it rightly deserves its' 2 star gold award. 

Excitement at The Bay Tree towers

We had a lovely phone call yesterday morning which caused great excitement here at The Bay Tree towers ... we've won a 2 star gold in the Great Taste Awards!!!!

This year, only 8% of all products entered (a whopping 7,482) won a 2 star gold so, as you can imagine, we're chuffed to pieces with this.

We'll be able to confirm which product won shortly but in the meantime let's reminisce about last year's winners ....


Korma Curry Sauce - 1 star gold

Brown Sauce - 2 star gold

Somerset Ale Chutney - 1 star gold

***RECIPE*** Marinated Miniature Figs with Mascarpone Cheese

Need to find a really tasty but super quick dessert?  Our Marinated Miniature Figs are just the ticket ....

You will need:

Mascarpone Cheese

The Bay Tree Marinated Miniature Figs

 

 

Spoon the Marinated Miniature Figs into a bowl - add the mascarpone and voila! 

 

Also great with Greek Yoghurt and even with pancakes for breakfast.

 

 

 

***RECIPE*** Grilled Portobello Mushrooms with Blue Cheese and Balsamic Dressing

You will need:

Portobello Mushrooms

The Bay Tree Balsamic Dressing

Blue Cheese

Rocket Salad

 

 

Brush mushrooms liberally with The Bay Tree Balsamic Dressing, cover and leave for 5 minutes.  Grill mushrooms stalk side down on a pre-heated grill for 1 to 2 minutes.  Turn mushrooms over and place a slice of blue cheese on each one. Grill for 5 minutes or until the mushroom is cooked and the cheese is melted and beginning to bubble. 

Serve mushrooms on toasted granary bread and drizzle with The Bay Tree Balsamic Dressing, serve with a rocket salad.  This recipe is packed with flavour and is great for a starter or as a light lunch.

***RECIPE*** Super quick Coq au vin

Here's a super quick, delicious meal idea to help you out on a hectic Monday evening ...

You will need:

Chicken thighs

The Bay Tree Red Wine & Mushroom Sauce

 

 

Place the chicken thighs in an oven proof dish and pour over the Red WIne & Mushroom sauce.  Cover the dish and pop in the oven for about 45 - 60 mins on 180⁰C or until tender. 

 

Yep - that's it!  While it's cooking put your feet up and unwind with a glass of wine (this part is essential!). 

 

Panic ...

... what to get Dad for Father's Day?


Socks?  No, he has dozens of pairs I've bought over the years.

Ties?  No, he's retired now and practically has a wardrobe full anyway. 


After a while of mulling over the usual suspects the light bulb goes on ... we've just launched a new gift pack - The Bay Tree Pub.  Decorated with a great, quintessentially English design, the gift pack contains three of our most popular condiments; Somerset Ale Chutney, Cider Apple Jelly and Piccalilli. 

Excellent, panic over – the perfect gift for someone I just never know what to buy them!