Vine Dining

Serves 2

A great quick one pot dinner that’s full of flavour. Beautiful thick flaky fish sitting on top of creamy butter beans in a rich tomato sauce with a kick of chilli.

• PEAT’D Chilli Sauce
• 2 thick fish fillets (cod or haddock)
• 1 white onion, finely diced
• 2 garlic cloves, grated
• 1 tsp ground cumin
• 2 tsp smoked paprika
• Tin of butter beans, drained
• 1 lemon, juiced
• 1 tbsp oil
• Salt and pepper
• Fresh parsley to serve

Season the fish fillets with salt and pepper them set aside. Heat a large pan, add oil then saute onion for 10 minutes. Add garlic and cook for further 5 minutes. Sprinkle in the cumin and paprika then cook them for about 2 minutes. Pour in the PEAT’D sauce along with the butter beans and cook for 5 minutes. Place in the fish fillets and cover with a lid for 15-20 minutes. Squeeze over lemon juice. Plate up and serve with freshly chopped parsley.

Original Peat’d Chorizo and mozzarella pasta beak Craving a cheesy, comforting pasta bake that won’t leave you feeling weighed down? Introducing the Mozzarella Pasta Bake – a gluten-free delight that’s about to become your new favorite guilt-free indulgence.

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 120g chorizo, diced
• 1 jar of Peat’d Original sauce
• 1 tsp caster sugar
• 100g gluten free pasta
• 125g mozzarella ball, cut into chunks
• small bunch of basil, torn

Heat the oil in a medium pan over a medium heat. Fry the onion and garlic for 8-10 mins until soft. Add the chorizo and fry for 5 mins more. Tip in the tomatoes and sugar, and season. Bring to a simmer, then add the pasta and cook for 8 mins, stirring often, until soft. Heat the grill to high.

Stir ¾ of the mozzarella and most of the basil through the pasta. Divide the mixture between six ovenproof ramekins, or put in one baking dish. Top with the remaining mozzarella, then grill for 3 mins, or until the cheese is melted and golden.

Nothing screams cosy season more than a piping hot meal, and that’s why we’re bringing Italian Pork Ribs with mash to the table (quite literally) and my key ingredient in this one? Peat’d Tomato sauce. Smooth, Smokey and delicious. Trust me on this one 🤭

• 6 pork belly slices
• 3 tablespoons olive oil
• 1 white onion
• 3 cloves garlic
• 1 tsp Italian seasoning
• 1 red wine stock
• 1 cup crushed tomatoes
• 1/2 jar Peat’d original sauce
• 2tbsp tomato puree
• Salt and pepper to season

• Sprinkle both sides of the ribs with salt and freshly ground black pepper.
• Heat the oil in a frying pan, over medium-high heat. Once hot, add the ribs, and brown them generously on all sides, working in batches. Transfer the ribs to a plate and set aside.
• Add the onions and cook until starting to lightly brown, 8-10 minutes. Add the garlic and rosemary and cook for another minute or two.
• Return the ribs to the pan. Add the red wine stock and bring it to a rapid boil. Reduce the heat to a moderate boil and continue to boil for 3-4 minutes.
• Add the crushed tomatoes, tomato sauce, tomato paste, salt and pepper. Give everything a few good stirs to combine. Bring it to a boil, reduce the heat to low, cover and simmer for 20 minutes.
• Meanwhile, boil and mash the potatoes, and add a generous serving of butter to make them super creamy.
• Serve the mash, with the pork ribs and enjoy