Sawyer Mills

Sawyer Mills Always seek out the seed of triumph in every adversity.

Spanish tortillaIngredients3 tbsp olive oil1 onion, thinly sliced½ red pepper, seeds removed, finely chopped225g/8oz pee...
05/08/2025

Spanish tortilla

Ingredients
3 tbsp olive oil
1 onion, thinly sliced
½ red pepper, seeds removed, finely chopped
225g/8oz peeled potatoes, cut into 1cm/½in slices
4 large free-range eggs
1 tbsp finely chopped parsley
salt and freshly ground black pepper

Oven-cooked chicken shawarmaIngredients12 skinless and boneless chicken thighs2 unwaxed lemons100ml/3½fl oz olive oil4 f...
05/08/2025

Oven-cooked chicken shawarma

Ingredients
12 skinless and boneless chicken thighs
2 unwaxed lemons
100ml/3½fl oz olive oil
4 fat or 6 smaller garlic cloves, finely grated or minced
2 dried or fresh bay leaves
2 tsp paprika
2 tsp ground cumin
1 tsp ground coriander
1 tsp dried chilli flakes
¼ tsp ground cinnamon
¼ tsp freshly grated nutmeg
2 tsp sea salt flakes
lettuce leaves, to serve

For the shawarma sauce
250g/9oz plain yoghurt
4 tbsp tahini
1 fat or 2 smaller garlic cloves, finely grated or minced
fat pinch salt, or to taste
1 tbsp pomegranate seeds

Fruit tartsIngredientsFor the pastry500g/1lb 2oz plain flour, plus extra for dusting100g/3½oz icing sugar250g/9oz butter...
07/06/2025

Fruit tarts

Ingredients
For the pastry
500g/1lb 2oz plain flour, plus extra for dusting
100g/3½oz icing sugar
250g/9oz butter, cubed
1 free-range egg yolk
splash ice-cold water, if needed
For the crème pâtissière
500ml/18fl oz milk
6 free-range egg yolks
40g/1½oz plain flour
125g/4½oz caster sugar
a little icing sugar, to dust
To finish
½ jar apricot jam
400g/14oz fresh fruit, such as raspberries, pineapple, strawberries and grapes

Lucy’s strawberry slicesIngredientsFor the cake225g/8oz butter, softened, or baking spread, plus extra for greasing4 fre...
07/06/2025

Lucy’s strawberry slices

Ingredients
For the cake
225g/8oz butter, softened, or baking spread, plus extra for greasing
4 free-range eggs
225g/8oz caster sugar
300g/10½oz self-raising flour
2 level tsp baking powder
4 tbsp milk
1 tsp vanilla extract
For the filling
2 tbsp strawberry jam
1 tsp lemon juice
300g/10½oz small fresh strawberries, hulled and cut in half
300ml/10½oz double cream, whipped
200ml/7fl oz full-fat crème fraîche
icing sugar, for dusting

Smash burgerIngredients2 tbsp beef dripping3 x 85g/3oz beef mince meatballs (or 4 if you are really hungry)2 onion, very...
28/05/2025

Smash burger

Ingredients
2 tbsp beef dripping
3 x 85g/3oz beef mince meatballs (or 4 if you are really hungry)
2 onion, very thinly sliced (as thinly sliced as possible, ideally 1mm on a mandolin)
1 tbsp American-style mustard (optional)
3 American or burger cheese slices
1 burger bun, split
burger seasoning (garlic powder, onion powder, pepper and salt)
salt and freshly ground black pepper

Chicken and broccoli pastaIngredients500ml/18fl oz chicken stock2 large skinless chicken breasts1 broccoli, about 350g/1...
28/05/2025

Chicken and broccoli pasta

Ingredients
500ml/18fl oz chicken stock
2 large skinless chicken breasts
1 broccoli, about 350g/12oz, cut into big florets including the stalk
4 tbsp olive oil, plus extra to serve
5 garlic cloves, finely chopped or crushed
1 rosemary sprig, leaves picked and finely chopped (or 2 tsp dried rosemary)
350g/12oz dried pasta
1 lemon, zest only
50g/1¾oz Parmesan, finely grated
freshly ground black pepper

Chickpea and chorizo stewIf you're cooking for yourself this dish is great for batch cooking. Just portion up the leftov...
14/05/2025

Chickpea and chorizo stew

If you're cooking for yourself this dish is great for batch cooking. Just portion up the leftovers, leave to cool and then freeze. It will keep in the freezer for up to 2 months.

This meal, if served as three portions, provides 305kcal, 15g protein, 23g carbohydrate (of which 10g sugars), 15g fat (of which 4g saturates), 8.5g fibre and 0.9g salt per portion.

Ingredients
1 tbsp sunflower or mild olive oil
1 medium onion, finely sliced
2 garlic cloves, finely sliced
75g/2½oz soft cooking chorizo
1 tsp hot smoked paprika
1 x 400g tin chopped tomatoes
200ml/7fl oz just-boiled water
2 tbsp tomato purée
1 x 400g tin chickpeas
75g/2½oz curly kale, rinsed, shredded, tough stalks removed
salt and freshly ground black pepper
crusty bread, to serve

Scotch eggsHomemade Scotch eggs are a world away from shop bought versions. They're worth the effort for a special picni...
14/05/2025

Scotch eggs

Homemade Scotch eggs are a world away from shop bought versions. They're worth the effort for a special picnic treat.

Ingredients
4 large free-range eggs
275g/10oz sausage meat
1 tsp fresh thyme leaves
1 tbsp chopped fresh parsley
1 spring onion, very finely chopped
salt and freshly ground black pepper
125g/4oz plain flour, seasoned with salt and freshly ground black pepper
1 free-range egg, beaten
125g/4oz breadcrumbs
vegetable oil, for deep frying

Healthy omeletteQuick to cook, for breakfast, lunch or supper, this satisfying healthy omelette contains two of your dai...
08/05/2025

Healthy omelette

Quick to cook, for breakfast, lunch or supper, this satisfying healthy omelette contains two of your daily servings of veggies, plus filling protein from the eggs.

Each serving provides 218 kcal, 17g protein, 4g carbohydrates (of which 4g sugars), 14.5g fat (of which 3.5g saturates), 2g fibre and 0.6g salt.

Ingredients
1 tsp olive oil
¼ red, orange or yellow pepper, chopped
2 free-range eggs
fresh (large pinch) or dried parsley (small pinch)
4 cherry tomatoes, halved
large handful of spinach, torn
fresh chives, roughly chopped
freshly ground black pepper

Healthy chicken stir-fryThis healthy chicken stir-fry is cooked fast, leaving the broccoli with a crunch. Put the brown ...
08/05/2025

Healthy chicken stir-fry

This healthy chicken stir-fry is cooked fast, leaving the broccoli with a crunch. Put the brown rice on to boil while you prep the remaining ingredients and you can have this meal on the table in about half an hour.

Each serving provides 442 kcal, 40g protein, 46g carbohydrates (of which 5g sugars), 9.5g fat (of which 1.5g saturates), 6.5g fibre and 0.9g salt.

Ingredients
200g/7oz brown rice
1 tbsp rapeseed oil
4 chicken thigh fillets, sliced
1 onion, sliced
2 garlic cloves, crushed
5mm/¼in fresh root ginger, peeled and grated
1 head of broccoli, cut into small florets, the stalk peeled and sliced
1 tbsp soy sauce
1 tbsp Chinese five-spice powder

Salmon traybake with orzo and chermoulaIngredientsFor the orzo150g/5½oz orzo300ml/½ pint vegetable stock150g/5½oz Tender...
25/03/2025

Salmon traybake with orzo and chermoula

Ingredients
For the orzo
150g/5½oz orzo
300ml/½ pint vegetable stock
150g/5½oz Tenderstem broccoli, roughly chopped
2 sustainable salmon fillets
½ tsp sea salt flakes
3 tbsp flaked almonds
1 tbsp olive oil

For the chermoula
15g/½oz fresh coriander, leaves and stems
15g/½oz mint, leaves only
1 heaped tsp ground cumin
1 heaped tsp ground paprika
1 whole garlic clove, peeled
2 tbsp olive oil
1 preserved lemon (or ½ lemon, zest only, and 1 tsp white vinegar)
pinch sea salt

Method
Preheat the oven to 200C/180C Fan/Gas 6.
To make the orzo, mix the orzo and vegetable stock in a medium roasting tin, then top with the broccoli and salmon fillets. Scatter the sea salt flakes and flaked almonds over the salmon, drizzle the oil over the salmon and broccoli, then transfer to the oven to bake for 20 minutes.
Meanwhile, to make the chermoula, tip all the chermoula ingredients into a blender or food processor and blend into a thick dressing. You may need to add a tablespoon of water to help your blender get through the herbs. Taste and adjust the salt as needed, then set aside.
Remove the salmon fillets from the tin and stir 2 tablespoons of the dressing into the orzo. Serve the salmon, broccoli and pasta with the remaining chermoula alongside.

King prawn and broccoli stir fryIngredients2 tbsp sunflower oil2 large shallots, very thinly sliced1 red chilli, seeds r...
25/03/2025

King prawn and broccoli stir fry

Ingredients
2 tbsp sunflower oil
2 large shallots, very thinly sliced
1 red chilli, seeds removed, thinly sliced
2cm/¾in piece ginger, peeled and thinly sliced
350g/12oz raw peeled king prawns
250g/9oz broccoli, cut into tiny florets
150g/5½oz oyster mushrooms, thickly sliced
6 tbsp black bean sauce
2 tbsp dark soy sauce
½ lemon, juice only
salt and freshly ground black pepper

Method
Heat a large frying pan until very hot. Add the oil, shallots, chilli and ginger and fry for 30 seconds.
Season the prawns with salt and pepper. Push the vegetables to one side of the pan. Add the prawns and fry until starting to turn pink.
Add the broccoli and mushrooms, toss together using two spatulas and fry for about 2–3 minutes.
Mix the black bean sauce, soy sauce and lemon juice together in a bowl. Add to the pan and toss. Stir fry for another 2 minutes until the prawns are cooked and the broccoli is just cooked but still crunchy.
Serve piping hot, on its own or with rice or noodles.

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Park Terrace
London
68

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