Thompson & Morgan

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Your Favourite Recipes

Your Favourite Recipes


Our Facebook fans have been incredibly generous by sharing their favourite recipes, which they make using their own delicious home-grown produce. View all our customer recipes below, or if you've got a recipe that you would love to share simply your recipe along with your name, where you are from and a sentence about why you love it to web@thompson-morgan.com. If you have a picture of yourself and your culinary masterpiece, feel free to send these in too!

CoCoCalypso Cocktail - Belinda Estell in Southampton

Belinda says: "Calypso was my favourite holiday cocktail in Jamaica earlier this year, this is my UK version. I've just had a glut of home grown strawberries so I've made freezer bags full of strawberry cubes to last the summer."

Ingredients

In advance:
Strawberries - roughly mash with a fork, spoon into an ice cube tray and freeze.
Coconut Water - pour into an ice cube tray and freeze.

Per cocktail:
4 strawberry cubes
6 coconut water cubes
A splash of lemonade
One shot of dark rum

Method

Put all of above into a blender and whizz until an even slushy mix. Pour into a glass, add a straw. Go outside, sit down in the sunshine and ENJOY! (For a non alcoholic and slightly sweeter version omit the rum and add a small scoop of vanilla ice cream)
Belinda Estell

Cococalypso Cocktail

Fat Free Cherry Cake - Jacqui Brown


Jacqui says: "Here is my favourite recipe that I bake at least once a week as I just love something sweet at the end of a meal, but being virtually fat free it isn't too naughty! We are lucky enough to have an orchard in Poitou-Charentes, France with 5 large cherry trees and we freeze the fruit to use all year round. We also have plum, peach, apple, pear and quince trees so I vary the recipe to use whatever is most abundant!"


Ingredients

  • Enough cherries to fill the bottom of a lined flan tin
  • 3 eggs
  • 65g sugar
  • 110g plain flour
  • 1 tbsp cornflour
  • 1 tsp baking powder
  • 2 tbsp natural yoghurt
  • 50g ground almonds
  • a few drops of almond essence

Method

  1. Beat the eggs and sugar for at least five minutes until very frothy and pale.
  2. Gently fold in the yoghurt and almond essence, and then half the dry ingredients sieved, then the remainder.
  3. Try and lose as little of the air as possible.
  4. Pour the batter over the cherries and bake in a preheated oven (gas 4) for about 20 mins, or until the top is golden and springs back to the touch.
  5. Leave to cool and then turn out upside down onto a plate.
  6. Serve warm or cold with a healthy dollop of natural yoghurt.


Jacqui Brown

Fat Free Cherry Cake