1. Simply cut up some fresh haddock into slices.⁠
2. Dip them in some beaten egg then add them to a breadcrumb mix. ⁠
3. For the breadcrumbs I used the original Crumbs & Toppings from @belleandwilde that are freshly baked from their fantastic gluten-free bread . I added some salt, pepper, oregano, and lemon zest . ⁠
4. I sprayed them with some oil and cooked them in the oven for 20 minutes at 180 until golden brown. ⁠
⁠
I also made the bagels which were a lot easier than I thought.

I had them with some lettuce, avocado, and my favourite mayo!⁠
⁠

For more great recipes from Rhianne follow her on instagram @Glutenfreerhii

©Rhianne Stewart

The post Fish Finger Bagel Sandwich From Scratch by Rhianne Stewart appeared first on Belle & Wilde.

Soft and creamy Goat’s Cheese (of your choice)
Slices of Parma Ham
Ripe fresh figs, sliced
Runny honey

Slices of your favourite Belle & Wilde Bread Loaf

Method 

Generously spread slices of your favourite Belle & Wilde Bread warmed, toasted, or ‘as it comes’, with soft and creamy goat’s cheese. Top with Parma Ham and sliced fresh figs. Drizzle with honey and garnish with basil – the purple variety if you have it. A perfect lunchtime treat.

The post Tartine of Goats Cheese, Parma Ham and Figs appeared first on Belle & Wilde.

1 tin of chickpeas (240g)
2 large roasted peppers from a jar, or roasted yourself, skin and seeds removed
1/2 tbsp tahini
1 tsp olive oil
1/2 garlic clove, crushed
Juice of half a small lemon
Pinch each of cayenne pepper, smoked paprika and ground cumin
Salt and black pepper

Belle & Wilde Bread Loaf or Toasts

Method

Drain and rinse the chickpeas. Then blitz all the ingredients with a hand-held blender or in a food processor until smooth. Taste to check seasonings and spoon into a serving dish. Drizzle a little olive oil over the top and garnish with strips of red pepper.

Serve as a dip accompanied by your favourite Belle & Wilde Toasts or Bread.

This hummus will keep for 5 days in your fridge and you can even make it in batches and freeze it so you have it ready for when you are pressed for time.

The post Red Pepper Hummus with Toasts or Bread appeared first on Belle & Wilde.

160g pitted black olives
3 tbsp capers, drained
2 anchovy fillets
1 clove garlic
Juice of half a lemon
5 tbsp extra virgin olive oil
Fresh herbs (parsley/thyme) – optional
Freshly ground black pepper

Best feta cheese, crumbled

Belle & Wilde Bread Loaf

Method

Combine all the ingredients (except the feta and bread) and roughly blitz in a food processor or with a handheld blender. Add salt if desired – but beware as it will already be salty!

Choose your favourite Belle & Wilde Loaf and toast or warm through.

Spread your tapenade lavishly on the slices of bread and top with crumbled feta. Also great on Belle & Wilde Toasts and served as canapés.

The tapenade will last several weeks in an airtight container in the fridge. You can even freeze it for extra convenience!

The post Belle & Wilde Tartine topped with Black Olive Tapenade and crumbled Feta appeared first on Belle & Wilde.

Burrata
A mixture of heritage tomatoes, halved

Belle & Wilde Bread  – warmed or toasted or Belle & Wilde Toasts

Basil Pesto

45g pine nuts, toasted in the oven
2 large bunches of basil (save a few leaves for garnish)
2 cloves of garlic
60g parmesan or similar cheese
5 tbsp olive oil

Method

Roughly blitz all the ingredients with a handheld stick blender or in a food processor. Keep a bit of texture! And remember to save a few basil leaves for your garnish.

Spread your Pesto generously on slices of warm or toasted Belle & Wilde Bread. Top with creamy burrata and heritage tomatoes. Garnish with basil. Delicious with Belle & Wilde Toasts too!

The post Basil Pesto with Creamy Burrata and Heritage Tomatoes appeared first on Belle & Wilde.

Cut your Belle & Wilde Cheese, Walnut and Smoked Paprika Bread into thinnish slices and lay out on a baking tray. Place into a hot oven, 180°C for about 10 minutes, turning once until crisp. Leave to cool.

To make your Pear & Pecan Chutney

Ingredients

1.2 Kg firm pears (peeled, cored and cut into 2.5cm chunks)
225g cooking apples (peeled, cored and roughly chopped)
225g onions (peeled and roughly chopped)
450ml cider or white wine vinegar
175g sultanas
Finely grated rind and juice of 1 orange
400g granulated sugar
115g roughly chopped pecans (or walnuts)
½ tsp ground cinnamon
½ tsp ground nutmeg
Good pinch of cayenne pepper

Method

Place the apples, pears and onions in a preserving pan or large saucepan with the vinegar. Bring to the boil and then allow to simmer, stirring occasionally, for approximately 40 minutes or until soft.

Pour the orange juice and rind over the sultanas and leave to soak.

Add the sultana and orange mix and sugar to the preserving pan and stir until the sugar has dissolved.

Add the spices and simmer gently for 30-40 minutes or until the chutney is thick and no excess liquid remains. Remember to stir occasionally to prevent the chutney sticking to the bottom of the pan.

Gently toast the pecans or walnuts in a non-stick pan until lightly coloured and add to the chutney.

Spoon into warm, sterilised jars. Seal and label.

This delicious chutney will keep for at least a year.

Serve with Belle & Wilde Cheese, Walnut and Smoked Paprika Toasts to accompany your favourite cheeses.

The post Cheese, Walnut and Smoked Paprika Toasts with Pear and Pecan Chutney appeared first on Belle & Wilde.

For the Köfte
Olive oil
1 onion, peeled and coarsely grated
1 clove of garlic, crushed
1 chilli, seeded and finely chopped, or 1/2tsp of chilli flakes
2 tsp ground cumin
1 tsp ground coriander
500g of lamb or beef mince, or a mixture of both
1 tbsp each of chopped fresh parsley and coriander
1 tbsp of chopped coriander
Salt and freshly ground black pepper

For the Dressing

Set natural yoghurt
Fresh mint, chopped
Squeeze of lemon juice
Salt and freshly ground black pepper

Belle & Wilde Rosemary Loaf or Rolls – warmed in the oven or microwave

Method

Mix together the ingredients for the dressing, place in a bowl and set aside in a cool place.

Sauté the grated onion in a glug of olive oil for a few minutes and then add the garlic and chilli and fry very gently until soft. Add the ground cumin and coriander. Leave to cool.

Put the meat in a bowl and add the onion mixture together with the chopped herbs and seasoning. Mix well.

Shape the mixture into balls – the size of a golf ball is good – and then flatten to about 1cm thick. Cook on a hot griddle or in a heavy based frying pan for approximately 3 minutes on each side.

Place on slices of warmed Belle & Wilde Rosemary Loaf or in Rolls and serve with your minty yoghurt dressing on the side.

The post Mini Lamb or Beef Köfte with Minted Yoghurt appeared first on Belle & Wilde.

2 red onions
2 carrots
2 cloves of garlic
2 sticks of celery (peeled with a potato peeler to remove the stringy bits)
1 red chilli
Olive oil
2 kg butternut squash
2 litres chicken or vegetable stock
One sprig of rosemary, leaves picked off and chopped
Salt and pepper

Parsley for garnish (optional)

Belle & Wilde Cheese, Walnut & Smoked Paprika Loaf                                                                                                        Grated Parmesan and/or gruyère cheese (or your favourite tasty cheese)

Method For your Soup

Peel and roughly chop the onions, carrot and celery and soften in a couple of tablespoons of olive oil. Add the chilli, garlic and chopped rosemary and continue to cook for about 10 minutes.

Peel, deseed and roughly chop the squash and add it to the pan with the stock.

Simmer for about 30 minutes or until the squash is tender.

Blend everything to a smooth purée and season to taste with salt and pepper. (You can use a stick blender to do this in the pan for speed and convenience).

Add a splash of cream or crème fraiche if you fancy!

Serve your soup hot with Belle & Wilde Parmesan Croûtes

For your Croûtes

Cut your Belle & Wilde Cheese, Walnut & Parmesan Loaf into slices and arrange on a baking tray. Top each one with with grated parmesan or a mixture of parmesan and gruyère cheese. Bake in the oven until the bread is toasted and the cheese has melted.

This works well with Belle & Wilde’s Original or Rosemary Loaf too!

By the way, you can make the soup several days in advance and it also freezes beautifully.

The post Butternut Squash Soup with Parmesan Croute appeared first on Belle & Wilde.

2 red onions, skinned
2 red peppers, seeded and roughly chopped into large pieces
4 large tomatoes, skinned, seeded and quartered or 1 x 400g tin plum tomatoes
1 large courgette, roughly chopped into large pieces
1 small aubergine, cut into large cubes
1 tbsp tomato purée
100ml water
½ small chilli, seeded and finely chopped or a generous pinch of dried chilli flakes (more if you like it hot)
1-2 tsp ground cumin
Small bunch of fresh coriander, chopped
Salt and freshly ground black pepper

Belle & Wilde Original Loaf, sliced thickly

Grated parmesan, gruyère or other hard cheese

Method

Pre-heat the oven to 180ºC.

Chop the onions into quarters, lengthwise. Place the onions in a pan and sauté gently in a little olive oil for 3 minutes. Add the peppers, courgette, aubergine and tomatoes. Mix the tomato purée with the water and add to the pan. Add the chilli, ground cumin, chopped coriander and seasoning. Put a lid on the pan and cook gently until the vegetables are very soft and the liquid is reduced.

Meanwhile, cut your Belle & Wilde Original Loaf into thick slices. Brush both sides of the slices with olive oil or melted butter, then cut into dice for your croutons. Place the croutons on an oven tray and bake in a hot oven (180ºC), turning once, until slightly golden. Remove from the oven.

Put your vegetable casserole into individual oven-proof pots, top with your Belle & Wilde croutons and sprinkle very generously with the grated cheese. Place the pots on a tray and cook in the hot oven until the parmesan is melted and golden in colour.

Serve on its own or as an accompaniment to roasted chicken pieces or other meats.

The post Mini Vegetable Casserole Pots with Cheesy Croutons appeared first on Belle & Wilde.

1 Camembert
Olive oil
Fresh garlic, thinly sliced
Fresh rosemary

Belle & Wilde Rosemary Loaf

Method

Pierce the Camembert with a knife and stud with small sprigs of fresh rosemary and shards of garlic.

Place the Camembert on a tray in a hot oven and bake at 220ºC for approximately 20 minutes or until nice and gooey.

Serve with Belle & Wilde Rosemary Bread, sliced lengthways and toasted to dip into the runny cheese.

The post Baked Camembert spiked with Garlic and Rosemary appeared first on Belle & Wilde.