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Royal Doulton Feel Good Food


'Royal Doulton Feel Good Food'

'Banish the Boring and Bring on the Bold'


When a new year arrives, you make promises and resolutions to yourself that you know you probably won’t keep. 2019 is the year to be brave and do more of what makes you happy, spend less time worrying, laugh loudly, love big and own who you are!

Whether you are going to stick with what you know or want to make some changes to achieve more this year, we have a selection of yummy recipes and useful foodie tips to help you on your way to a better you.



Banana Oatmeal Pancakes

Banana Oatmeal Pancakes on Royal Doulton 1815 tableware



This simple but delicious recipe includes just seven ingredients and will be sure to keep you fully satisfied until lunch time.

The choice is yours when it comes to serving these fluffy favourites, if you’re trying to be healthy, stick with refreshing berries or sliced bananas and a drizzle of honey. If you’re feeling a little naughty, coat them with a chocolate spread and devour away!

A top tip to save time on a busy morning, prepare several batches and freeze or pop in the fridge for another day.

Serve with a morning coffee or green tea with lemon.

Serves 8 & approx. 90 calories per pancake.



INGREDIENTS


125ml oat milk
2 eggs, separated
1 banana
100g rolled oats
2 tsp baking power
2 drops of vanilla extract
low calorie oil spray
servings of your choice




METHOD


1. Place the oat milk, egg yolks, banana, oats, baking powder and vanilla in a blender and process to as smooth a mixture as you can get.
2. Whisk the eggs whites until they hold stiff peaks.
3. Whisk 1-2 tbsp of the whites into the batter, and then fold in the rest.
4. Heat a non-stick pan over a medium heat and spray with oil, pour approx. 2 tbsp of batter into the pan and cook for 1-2 mins, until the base sets and bubbles appear all over the top. Flip and cook the other side for a minute. Repeat in batches.
5. Serve with your toppings of choice and enjoy.

Squash, Spinach and Chickpea Filo Pie

Squash, Spinach and Chickpea Filo Pie on 1815 tableware



This delicious recipe is for anyone who is continuing with the veganuary challenge. We will admit that it’s a recipe with a lot of ingredients and several steps, but it’s definitely worth the effort and will be a sure crowd pleaser at your next event.

We recommend you serve this filo delight with a choice of salads and chargrilled vegetables. To accommodate all your guests, you could also serve with a selection of cured meats and flavoursome parmesan cheese.

Serves 6 & approx. 390 calories per serving.





INGREDIENTS


1 tbsp cold-pressed rapeseed oil, plus extra for greasing
1 onion, chopped
1 large garlic clove, finely chopped
1 heaped tsp grated fresh ginger
1 tsp garam masala
½ tsp ground cumin
½ tsp ground coriander
450g squash or sweet potatoes, chopped
400g tin chickpeas, drained
200ml vegetable stock
400g tin chopped tomatoes
125ml light coconut milk
100g frozen spinach
8-10 filo pastry sheets




METHOD


1. Heat 1 tbsp of the rapeseed oil in a large, heavy-based pan and cook the onion until softened. Stir in the garlic and ginger, then cook for another 30 seconds. Add the spices and cook for a further minute, whilst stirring.
2. Tip the sweet potatoes and chickpeas into the pan and stir, cook for a couple of minutes. Stir in the stock, tomatoes, coconut milk. Season with salt and pepper. Bring to the boil, then reduce the heat and simmer for 20-25 minutes until the sweet potato is partly boiled.
3. Stir the frozen spinach into the sweet potato mixture and cook for 10 minutes or until the spinach is cooked through. If there is still excess liquid, simmer for a little longer. Remove from the heat and leave to cool completely.
4. Heat the oven to 180°C/160°C fan/ gas 4. Brush the base and sides of a 1.5 litre ovenproof frying pan with rapeseed oil (or you can use a 23cm loose-bottomed cake tin).
5. Brush 4-6 of the filo sheets with rapeseed oil, then lay them in the pan or tin so they cover it evenly and hang over the side. Spoon in the cooled sweet potato mix and spread. Fold over the overhanging filo to cover the filling. Scrunch up the remaining filo sheets and arrange them on top to cover the top of the pie and brush with a little oil. Bake for 35-40 minutes until the filo is crisp and golden.
6. Carefully slide out the pie from the pan (or remove from the tin) onto a board. Serve with your sides of choice.


Discover more on our Royal Doulton Blog and share your home cooked creations on our social channels.

#RoyalDoulton #1815



Royal Doulton Feel Good Food


'Royal Doulton Feel Good Food'

'Banish the Boring and Bring on the Bold'


When a new year arrives, you make promises and resolutions to yourself that you know you probably won’t keep. 2019 is the year to be brave and do more of what makes you happy, spend less time worrying, laugh loudly, love big and own who you are!

Whether you are going to stick with what you know or want to make some changes to achieve more this year, we have a selection of yummy recipes and useful foodie tips to help you on your way to a better you.



Banana Oatmeal Pancakes

Banana Oatmeal Pancakes on Royal Doulton 1815 tableware



This simple but delicious recipe includes just seven ingredients and will be sure to keep you fully satisfied until lunch time.

The choice is yours when it comes to serving these fluffy favourites, if you’re trying to be healthy, stick with refreshing berries or sliced bananas and a drizzle of honey. If you’re feeling a little naughty, coat them with a chocolate spread and devour away!

A top tip to save time on a busy morning, prepare several batches and freeze or pop in the fridge for another day.

Serve with a morning coffee or green tea with lemon.

Serves 8 & approx. 90 calories per pancake.



INGREDIENTS
125ml oat milk
2 eggs, separated
1 banana
100g rolled oats
2 tsp baking power
2 drops of vanilla extract
low calorie oil spray
servings of your choice



METHOD
1. Place the oat milk, egg yolks, banana, oats, baking powder and vanilla in a blender and process to as smooth a mixture as you can get.
2. Whisk the eggs whites until they hold stiff peaks.
3. Whisk 1-2 tbsp of the whites into the batter, and then fold in the rest.
4. Heat a non-stick pan over a medium heat and spray with oil, pour approx. 2 tbsp of batter into the pan and cook for 1-2 mins, until the base sets and bubbles appear all over the top. Flip and cook the other side for a minute. Repeat in batches.
5. Serve with your toppings of choice and enjoy.



Squash, Spinach and Chickpea Filo Pie

Squash, Spinach and Chickpea Filo Pie on 1815 tableware



This delicious recipe is for anyone who is continuing with the veganuary challenge. We will admit that it’s a recipe with a lot of ingredients and several steps, but it’s definitely worth the effort and will be a sure crowd pleaser at your next event.

We recommend you serve this filo delight with a choice of salads and chargrilled vegetables. To accommodate all your guests, you could also serve with a selection of cured meats and flavoursome parmesan cheese.

Serves 6 & approx. 390 calories per serving.



INGREDIENTS
1 tbsp cold-pressed rapeseed oil, plus extra for greasing
1 onion, chopped
1 large garlic clove, finely chopped
1 heaped tsp grated fresh ginger
1 tsp garam masala
½ tsp ground cumin
½ tsp ground coriander
450g squash or sweet potatoes, chopped
400g tin chickpeas, drained
200ml vegetable stock
400g tin chopped tomatoes
125ml light coconut milk
100g frozen spinach
8-10 filo pastry sheets



METHOD
1. Heat 1 tbsp of the rapeseed oil in a large, heavy-based pan and cook the onion until softened. Stir in the garlic and ginger, then cook for another 30 seconds. Add the spices and cook for a further minute, whilst stirring.
2. Tip the sweet potatoes and chickpeas into the pan and stir, cook for a couple of minutes. Stir in the stock, tomatoes, coconut milk. Season with salt and pepper. Bring to the boil, then reduce the heat and simmer for 20-25 minutes until the sweet potato is partly boiled.
3. Stir the frozen spinach into the sweet potato mixture and cook for 10 minutes or until the spinach is cooked through. If there is still excess liquid, simmer for a little longer. Remove from the heat and leave to cool completely.
4. Heat the oven to 180°C/160°C fan/ gas 4. Brush the base and sides of a 1.5 litre ovenproof frying pan with rapeseed oil (or you can use a 23cm loose-bottomed cake tin).
5. Brush 4-6 of the filo sheets with rapeseed oil, then lay them in the pan or tin so they cover it evenly and hang over the side. Spoon in the cooled sweet potato mix and spread. Fold over the overhanging filo to cover the filling. Scrunch up the remaining filo sheets and arrange them on top to cover the top of the pie and brush with a little oil. Bake for 35-40 minutes until the filo is crisp and golden.
6. Carefully slide out the pie from the pan (or remove from the tin) onto a board. Serve with your sides of choice.




Discover more on our Royal Doulton Blog and share your home cooked creations on our social channels.

#RoyalDoulton #1815



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