Recipes created by Simon RImmer exclusively for The One Brand

Simon Rimmer is supporting The One Brand - a range of everyday essential products which are sold via major retailers across the UK and internationally, to fund humanitarian aid projects across rural communities in Africa - by creating three unique recipes using their products.

They kindly sent me through some of their products for me to try out the recipes below. I haven't had a chance to test them yet, mainly because I've been trialling Jenny Craig this month, but I'll tell how it goes when we do give them a go.

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-Chorizo scotch eggs with pepper chutney 

Ingredients

6 hard boiled One Good Eggs – cooked 6 mins max

175g sausage meat

75g finely diced/blended chorizo

tbs chopped parsley

tbs finely chopped chives

Plenty of salt and white pepper

75g breadcrumbs

75g polenta

Vegetable oil to deep fry

Pepper chutney – 1 red onion, sliced

4 red peppers, finely sliced

Clove sliced garlic

8 gherkins, chopped

tbs capers

100g demarera

100ml red wine vinegar

1 finely chopped birds eye chilli

Method

1. Mix the sausage meat, chorizo, herb, chives and plenty of seasoning
2. Divide into 16, press flat, then flour each egg, then egg wash and wrap the meat around.
3. Deep fry at 180c for 4 mins, turning regularly
4. CHUTNEY – fry onion, garlic, chilli for 3-4 mins to soften
5. Add peppers, cook 2 mins
6. Add sugar and vinegar, boil 10mins, take off heat, add capers, gherkins, season and cool. Serve with scotch eggs and a little pretty salad garnish

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-Lamb tikka with curried cauliflower cakes 

Ingredients

Pancakes - 1 head cauliflower, cut into small florets - blanched

4 salted anchovies, finely chopped

8 beaten One Good Eggs

100g dry breadcrumbs

50-75g plain flour

75g grated pecorino

Tablespoon curry powder

100g ricotta

800g cubed lamb loin (large cubes)

100ml natural yoghurt

Juice 1 lime

2 cloves crushed garlic

25mm piece ginger, finely chopped

15g ground coriander

5g ground cumin

5g ground garam masala

5g paprika
Salt
Juice 1 lemon mixed with 100g butter

serve with cucumber raita and coriander blended with vinegar

method

1. Pancakes – fry the cauliflower and anchovies over med heat for 2-3 mins until soft, stir regularly. Put in a bowl
2. Add all the other ingredients, stir, but don’t worry about cauliflower lumpy bits, they’re supposed to be there
3. Drop spoonfuls of the mix into a fry pan with hot oil, cook 3 mins each side
4. Combine the marinade ingredients, coat the lamb well, thread onto wooden skewers and cover and chill for at least 2 hours
5. After they’ve marinated place on med heat on BBQ, baste with the butter and lemon, turn when golden.


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-Earl Grey bread and butter pudding  

Ingredients

1 x One Clever Loaf (white bread)

75g butter

6 One Good Egg yolks

2 whole One Good Egg

150g sugar

Vanilla pod

250ml full fat milk

250ml double cream

100ml strong earl grey tea

25g each sultanas and raisins

100g prunes, soaked in brandy

demarera sugar for layers

100ml double cream

100g soft dark brown sugar

100g butter

method

1. Whisk the eggs and sugar. Bring the tea, milk and cream to a simmer with the vanilla, sieve onto the eggs and whisk
2. Butter the bread and layer up in a 9” x 4” x 2” ovenproof dish, with the fruit and sugar. Don’t put any fruit on the top layer
3. Pour on the custard. If poss leave for 20 mins, sprinkle with lots of sugar then cook at 180c, 30 m ins
4. For the sauce – simply bring the sugar, butter and cream to boil, then remove
5. To serve – dollop a big load of pudd, drizzle some sauce round and top with a quenelle of mascarpone
   
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