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Mushroom tarts
500g mushrooms cubed 
1 white onion diced
1 clove garlic 
100ml white wine
100ml cream
1 tsp paprika
1 tsp parsley
1 tsp Gilly's Blonde Dressing
1 tsp Gilly's Original Dressing
Preheat oven to 180 Celsius. 
Take a pre-rolled puff pastry sheet and fold in two.
Cut folded sheet into 6 and score a line in the top 1 cm inside the edge.
Egg wash the pastry and bake on a baking tray until browned and risen.
Cut the scored section out and leave to sit.
Fry onion in olive oil until soft.
Add mushrooms and garlic and cooked until browned.
Add wine and reduce by half.
Add paprika, Gilly's Blonde Dressing and cream and reduce until thick.
Fill pastries with mushroom mix and replace the top, serve with rocket and Gilly's Original Dressing.

Tomato and basil soup

Serves 6



50gms butter

1 onion (sliced)

1 carrot (sliced)

3 roasted tomato

30cl red wine

1ltr veg stock

1 can chopped tomatoes 1tbsp tomato puree

3 cloves garlic 

50g sugar

1 tbsp Gilly's Original Dressing

Fresh basil

100 ml cream



Heat butter in a large saucepan over low heat.

Add onion and carrot.

Cover and simmer for 10 mins until soft.

Add wine, reduce by half.

Add all tomatoes, stock and garlic.

Bring to the boil, turn down heat, cover and simmer for 30 mins. Take off heat and blend.

Stir in Gilly's Original Dressing and basil. 

Garnish with cream and croutons.

Risotto verde
Serves 2
2tbs olive oil
100g peas
50g spinach
400ml veg stock
1 small onion, 
1 tsp garlic 
150g risotto rice
60ml white wine
50g butter
4 stalks of asparagus, finally sliced.
50g parmesan to serve
50g pine nuts and/or pumpkin seeds
1 tbsp Gilly's Blonde Dressing 
1 tsp parsley 
Roast tomatoes in the oven and boil eggs.
Heat butter and olive oil in a heavy bottomed saucepan, add onion and cook until soft. Add risotto and stir for a minute. Turn the heat up and add the wine and garlic, let the rice absorb the wine.
Add stock a little at a time until rice is plump and cooked. Add peas, asparagus and spinach as rice is almost ready.
Stir in butter, Parmesan and Gilly's Blonde Dressing.
Season to taste and set aside with the lid on for a few mins.
Fry the  nuts and seeds in a dry pan until lightly browned.
Serve with roasted cherry tomatoes and a boiled egg. Sprinkle over the seeds, parsley and extra Parmesan to taste.
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Warm Halloumi and BBQ veggie rice salad
Serves 2

1 block Halloumi 
1 red onion
1 pepper
1 courgette
1 small aubergine
1 clove garlic 
1 cup rice 
Handful mixed seeds
1 tbsp chopped parsley
1 tbsp Gilly's Apple Dressing 
Marinade veggies in olive oil, mixed herbs and salt and pepper.
BBQ until browned.
BBQ or pan fry Halloumi until fully browned.
Cook rice to your preference.
Assemble and garnish with seeds, parsley, and Gilly's Apple Dressing.
Pavlova or Eton Mess
4 eggs
250g caster sugar
1 tsp vanilla extract 
300ml double cream
500g summer berries (strawberry, raspberry)
Gilly's Syrup
Preheat oven to 130 Celsius.
Separate egg whites and yolks.
Whisk egg whites, slowly adding sugar until soft peaks have formed. Add tsp vanilla and mix well.
Piping bag or spoon onto a baking tray.
Bake for approximately 1 hour, if starting to brown then remove and leave to cool.
Whisk double cream and until soft peaks have formed.
Arrange or crush meringues with whipped cream and your choice of berry fruits and use a little Gilly's Syrup as a pouring sauce.
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Melon, Mozzarella and Parma ham salad
Serves 6
Half a melon
1 ball mozzarella
3 slices Parma ham
100g walnuts
Tbsp chopped fresh mint
Tbsp Gilly's Original Dressing 
Salt and pepper
Slice a ripe melon.
Roughly chop a mozzarella ball.
Roughly tear strips of Parma ham.
Serve with rocket, walnuts and mint.
Dress with Gilly's Original Dressing and season to taste.
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Spaghetti Bolognese
Serves 6
3 onions
3 tabs garlic puree
500g lean mince meat
2 large tins of tomatoes (chopped) 
1 tsp tomato purée 
1 teaspoon herbs de Provence
Gilly's Original Dressing​ 
In a hot, heavy bottomed pan fry the mince in oil until browned. Remove with a slotted spoon. 
In the same pan, fry the chopped onions until soft.
Crumble stock cube and red wine and reduce by half. Add the tinned tomatoes, purée and herbs.
Bring to the boil and let simmer for 35 minutes with the lid half on. If the sauce needs to reduce more then remove the lid during cooking, if not then cover the sauce entirely. Add salt, pepper and 1 tbsp Gilly's Original Dressing just before serving.
Serve with spaghetti, green salad and garlic bread.
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Spanish baked eggs
Serves 2


2 free range eggs

1 tin of chopped tomatoes

1 white onion

1 clove garlic

1 tsp mixed herbs

2 tbsp grated hard cheese

Gilly’s Original Dressing


Chop and fry the onion in olive oil until softened.

Add garlic, mixed herbs and chopped tomatoes and reduce for 5-10 min.

Transfer to 2 ramekins and make a well in the middle.

Crack an egg into the well and cover with grated cheese.

Bake at 180 degrees for 10-15 min or until egg is cooked to your preference.

Serve with spinach, avocado or salad.

Dress with Gilly’s Original Dressing.


Smoked mackerel bruschetta
Serves 2


2 slices sourdough or other toasting bread
1 fillet of smoked mackerel
200g garden peas
Pinch of fresh mint
1 roasted beetroot
Gilly’s Blonde Dressing


Boil garden peas until cooked.
Drain and crush the peas with a knob of butter, mint and seasoning.
Blend the beetroot until smooth.
Slice the mackerel fillet.
Toast and butter the bread.
Assemble the bruschetta, garnish with edible flowers and/or micro herbs.
Dress with Gilly’s Blonde Dressing.


Chickpea and vegetable tagine
Serves 2


1 tin chickpeas
1 clove garlic
1 chopped white onion
1 sliced leek
1 cubes carrot
1/4 cubed butternut squash
1 tin chopped tomatoes
2 tbsp natural yogurt
2 tsp Ras el hanout or other Moroccan spice blend
Gilly’s Pomegranate Dressing


Oil and season the leek, carrot and squash with half the spice mix. Roast at 180 degrees for 30 min or until cooked to taste.
Pan fry onion in oil until softened.
Add garlic, drained chickpeas and the rest of the spice mix and stir for 1 minute.
Add tomatoes and reduce for 30 min, stir in the yogurt and transfer to bowls.
Assemble the roasted veg on top of the tagine and serve with rice, cous cous or flatbread.
Dress with Gilly’s Pomegranate Dressing.


Rigatoni cheese
Serves 2


200g rigatoni pasta
25g butter
25g flour
500ml milk
200g cheddar cheese or to taste
100g fresh breadcrumbs
50g mixed seeds
Gilly’s Apple Balsamic Dressing


Melt the butter on a low heat in a saucepan.
Add flour and stir constantly for 5-10 min until flour is cooked.
Add milk a little at a time, whisking as it thickens.
Add half the cheese, whisk and remove from the heat.
Boil pasta until cooked.
Drain pasta and pour mix into the sauce.
Pour all into a baking tray and cover with the rest of the grated cheese, breadcrumbs and mixed seeds.
Bake until golden brown and cheese has fully melted.
Serve with pan fried greens.
Dress with Gilly’s Apple Balsamic Dressing.


Cheese and crackers



Assemble cheese on a cracker with fresh fig, almonds and Gilly's Balsamic Syrup

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