Let’s get cookin’

A no-frills type of casserole that ticks all the boxes for us. It is comforting and packed with flavour, the perfect meal to have especially in our chilly weather nowadays.

• 300 grams Pork shoulder
• 1 cup of Peat’d Garlic Tomato Sauce 2 medium sized potatoes
• 1 carrot
• 1 onion
• 1 bell pepper
• 2 tablespoon soy sauce
• 1/2 cup of water
• Salt & Pepper to taste

Sauté garlic and onions then add the cubed pork shoulder. Mix until the meat is half cooked (approx. 7 mins).

Put the carrots, potatoes, Peat’d Garlic tomato sauce and half a cup of water then wait for it to simmer (approx. 5-7 mins). Once the vegetables are cooked, add the bell pepper, soy sauce plus salt & ground pepper to taste. Continue cooking under low to medium heat until the sauce thickens (approx. 25mins).

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.

It’s October so you know what that means? Pumpkins! What better way to use them and get your vegetables in than in this warming autumn ratatouille.  Seasonal Ratatouille

• 200g diced pumpkin
• 200g diced courgette
• 2 diced red peppers
• 1 diced onion
• 1 clove garlic thinly sliced
• 2 tbsp olive oil
• 2 tbsp tomato purée
• 3 tbsp peat’d tomatoes with garlic
• Handful of basil

Heat the oil in a large and deep frying pan.

Once hot add the onions and pumpkin and sauté over a medium heat for a few minutes.

Add the garlic and cook for a further 3-4 minutes.

Add the courgette and peppers and cook for another 5 minutes.

Add the tomato purée and cook off for a minute before adding the Peat’d sauce.

Once all combined leave to simmer on a low heat for 15-20 minutes or until all the vegetables are cooked but left with a slight bite.

Before serving add basil leaves and salt and pepper to taste.

I do my utmost to cling onto every second of Summer. Although Autumn in Scotland is possibly my favourite season, I don’t like to let go without a last hoorah! And this is the dish I choose to say farewell to Summer and bring on the cosy vibes.

This sorbet is built on hope. Hope that September/the start of October, brings us the last of those gentle Summer days flooding us in a glow of warm sunshine during the day and cooler nights. Yes, sorbet, is ideal for warmer weather, but I feel that with the addition of the peat’d sauce, the smokiness and the watermelon, bridges those cooler inbetween months perfectly too.

Plus, if you are anything like myself, I always prefer sorbet in the colder months. It just tastes better!

• 1 x medium Watermelon
• Peat’d original sauce
• 2 x teaspoons Glucose syrup or honey

Remove the watermelon flesh from the rind.

Remove the seeds.

Cut the watermelon into chunks.

Freeze until frozen.

Once frozen remove from the freezer.

Add the frozen chunks, the Peat’d original sauce and 2 teaspoons of liquid glucose or honey into a bowl.

Using a hand blender, blend until smooth.

Return to freezer and every hour, using a fork, stir or churn the mixture until the desired sorbet consistency.

Serves 4

I love a good shakshuka and adding merguez or any other sausages is one of my favourite ways of making it.

After cooking this shakshuka with PEAT’D Chilli Tomato Sauce, I don’t think I’ll ever go back to using ordinary chopped tomatoes.

The deep smoky flavour is just so incredibly delicious. And the dark red colour of this dish makes it a perfect Halloween recipe to match all the other dark and red coloured foods you’ll be serving.

• I medium onion
• 1 medium clove garlic
• 1 red bell pepper
• 2 medium tomatoes
• ½ tsp cumin
• 1 tsp hot smoked paprika (or just sweet smoked paprika)
• ¼ tsp white sugar
• 1 jar PEAT’D Tomato Sauce with chilli
• 2 Tbsp sundried tomato paste
• 60 ml water
• ¼ tsp salt
• 4 merguez sausages
• 4 eggs

To Finish

• 5 sprigs fresh parsley, chopped
• Freshly ground black pepper

Prep Work:

Dice the onion, pepper and tomatoes and set them aside separately.

Finely chop the garlic.

Cooking the Shakshuka:

Heat the olive oil on medium-low heat, in a medium-sized frying pan or shallow casserole dish with a lid (you’ll be covering the pan).

Fry the onions for 2 minutes, stirring regularly.

Add the garlic, fry for 30 seconds, then add the cumin and paprika. Stir it all around for another 30 seconds. Don’t worry if it’s dry.

Add the peppers, chopped tomatoes and sugar, stir to coat the pieces with the spice mix in the pan.

Pour in the jar of PEAT’D Chilli, sundried tomato paste, water and salt. Stir and bring to a simmer on medium heat. Reduce the heat, cover and cook the sauce for 10 minutes.

Stir the sauce, then add the merguez to the sauce, pushing them down and spreading them out, ensuring you’ll have space for the eggs later. Scoop a little of the sauce and “baste” the top of the sausages. Cover and cook for 10 minutes.

Now the eggs. Make 4 little wells in the shakshuka sauce and drop your eggs in one at a time. Cover and cook for 5 – 10 minutes until the eggs are set the way you like it. I do it for just 5 minutes for very runny yolks.

When done, take it off the heat and sprinkle with freshly ground black pepper and the parsley. Serve with lots of bread.

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

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.

This hearty chilli is bursting with flavour! Here is a combination of brisket, mince, vegetables and beans to create a wonderful richness with texture and smoky spicy umami.  The Peat’d Chilli Tomato Sauce makes it beautiful and effortless and injects incredible flavour into this comforting dish. The perfect weekend or family meal for chilly weather.

Serves 6-8

• 1 300ml jar of Peat’d Chilli Tomato Sauce
• 1 tbsp vegetable oil
• 700g Brisket or stewing beef cut into 5 cm chunks* you may omit the mince and use 1.2 kg beef or vice versa
• 500g mince beef
• 4 cloves of garlic roughly chopped
• 1 medium onion roughly chopped
• 1 red pepper roughly chopped
• 1 rib of celery sliced
• 1 bunch coriander stems (leaves reserved for garnish)
• 2 tbsp tomato paste
• 300ml beef stock
• 1 cube semi sweet chocolate or chocolate stock cube (or 1 tsp sugar)

Spice mix:

• 1 tsp ground cumin
• ½ tsp cumin seeds
• 1/2 tsp ground coriander
• 1/2 tsp cayenne
• 1/2 tsp paprika
• 1 tsp Mexican or regular oregano
• 1/2 tsp sea salt
• 1 small cinnamon stick
• 1 bay leaf
• 1 400g can of kidney beans or other (butter, black etc) rinsed and drained
• Coriander, sliced fresh chilli and sour cream to serve

Salt and pepper the beef brisket. In a large oven proof casserole heat the oil on medium high and working in batches brown the beef all over and set aside. Add the beef mince and fry to brown, set aside with a slotted spoon.

Add a touch more oil toss in the onion, garlic, celery & pepper and sauté until soft (5-6 minutes). Add the spice mix and toss cook for a minute then add the tomato paste and cook for another two minutes. Add the beef stock in along with the Peat’d Chilli Tomato Sauce, the coriander stems and chocolate then bring to a boil, turn down cover and simmer for 4-6 hours.

*If using a slow cooker cook on high for 5-6 hours or low for 7-8 hours.

*If using a pressure cooker or instapot – pressure cook on high for 45 minutes to 1 hour.

Take the cover off and check to see that ithe brisket is tender – add the can of beans and cook on a medium simmer for 30 until thickened. Adjust any seasoning.

Serve in bowls with rice, fresh coriander, chilli and sour cream.

What better introduction to Autumn than a classic tomato soup. Made from roasting peppers, garlic and butterbeans blended with the PEAT’d Truffle Sauce to give a delicious smokey flavour. Of course no tomato soup is complete without the accompaniment of a loaded cheese toasty, this time with garlic mushrooms and cheese to compliment the truffle flavour.

The PEAT’d Truffle sauce works perfectly with the roasted veg, adding a rich almost mushroomy taste. This is balanced out with the garlic mushroom toastie served with the soup. Truffle can sometimes be overpowering, however when infused with the sauce, the delicious smokey and umami flavours marry together.

• 1 tbsp olive oil
• 1 red onion
• 250g tomatoes
• 2 cloves garlic
• Jar of PEAT’d Truffle Sauce
• 150ml vegan cream
• 1 tbsp dried rosemary

for basil dressing:

• 5 fresh basil leaves finely chopped
• 1 tbsp olive oil
• 1 tsp white wine vinegar
• 1/2 tsp garlic powder

Top with:

• 2 slices sourdough bread
• 70g grated cheese
• 4 tbsp chopped mushrooms of choice
• 1 tsp garlic powder

• Start by preheating the oven to 200ºC (fan) and adding the tomatoes, quartered red onion and un-peeled garlic cloves to a large roasting tray, drizzle in olive oil, salt and pepper, dried rosemary then pop in the oven for 30 minutes.
• Once roasted, give the tray a shake ensuring everything is evenly roasted then pop back in for around 10 minutes.
• Get the cheese toasties ready by lightly frying the mushrooms in a drizzle of olive oil and the garlic powder. Butter two slices of sourdough then fry in the same pan, load up with the mushrooms and grated cheese then fry on each side until delicious and golden.
• Add the roasted veg to a blender along with the vegan cream and PEAT’d Truffle Sauce until smooth, and serve piping hot with the cheese toastie.
• To make the basil dressing simply chop the basil and mix with the other ingredients and drizzle over the soup

The classic Italian Pomodoro sauce is elevated using the PEAT’D original sauce. An extra depth of flavour really helps with the complexity of the tomato sauce creating a very simple but flavourful bowl of pasta.

• 40ml of olive oil
• 2 cloves of garlic, finely sliced
• Small Handful of fresh basil
• 1 jar of PEAT’D Original Sauce
• Small splash of red wine vinegar
• Small pinch of white sugar
• 150g of Bucatini
• Pecorino or Parmesan, to finish

Start by adding the olive oil to a medium saucepan or sauté pan. Place on a low heat and then add the sliced garlic. Fry gently for around 4-5 minutes or until gently sizzling and fragrant. Make sure to keep the heat very low under the garlic to ensure it does not burn. Burnt garlic will ruin the flavour of the overall sauce.

After 5 minutes add the stalks from the basil along with the jar of PEAT’D Original. Season generously with salt and pepper and add the vinegar and sugar. Now leave this to simmer for at least 20 minutes, or anywhere up to an hour whilst stirring occasionally to ensure it does not stick. This gives the sauce a good amount of time for the flavours to blend together and become one coherent sauce. Add small splash of water to loosen the sauce if it gets a little thick during the simmering process.

Once the sauce is ready, cook the bucatini until al-dente or following the instructions on the packet.

When the pasta is cooked, drain and add to the pan with the sauce. Add half the basil leaves and toss together before dividing between 2 bowls. Finish with cheese over the top and the remaining basil leaves for garnish.