COOKING WITH LOSALT

OUR LATEST DELICIOUS RECIPE

Beetroot Bourguignon

Great to cook in advance and ready to reheat. Freeze in individual portions for a quick vegan supper.

FULL RECIPE >

Sally Bee's Salmon & Mango Parcels

Perfect to make in advance, store in the fridge, then pop in the oven when you are ready to eat. Mango gives a lovely sweetness along with the honey.

Sally Bee's Mediterranean Chicken Parcels

Perfect to make in advance, store in the fridge, then pop in the oven when you are ready to eat. You can substitute any of the vegetables for what you...

Sally Bee's Garlic Infused Roast Potatoes

Potatoes for Christmas Day…but not as you know them!

Sally Bee's Egg & Tuna Filo Muffins

Delicious for breakfast, light lunch or just a snack. Feel free to substitute the tuna for bacon or mushrooms.

Sourdough Bread

If you don’t have a saucepan big enough, simply add the dish of water next to the bread from the start of cooking and cook for 35-40 mins.

Irish Soda Bread

Best eaten on the day it was made. Add dried mixed herbs or onions for extra flavour or use plain wholemeal flour for extra fibre.

Yogurt Panna Cotta With Salted Nut Brittle

Prepare the day before and leave to set overnight. Store the brittle in an airtight container and break into shards just before serving.

Sally Bee's 3 Salad Dressing

Salad dressing can transform your green leaves into a haven of flavour. Here are my 3 favourites!
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Sally Bee's Tomato & Rosemary Focaccia

Juicy, delicious, juicy tomatoes give this Italian loaf and extra health boost.