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We are all guilty for doing more cooking, baking and eating during lockdown but at least we are experimenting and trying new recipes. 

Some of the Team at The Kings Ferry Group have been busy in the kitchen and in aid of Vegetarian Week have prepared a variety of veggie friendly dishes. See below demonstrations of what has been happening in the kitchen and recipes to follow! 

Bon Appetit!

Beth’s Breakfast Smoothie!

  1. Cut up one banana and add to the blender. 
  2. Add one small glass of milk. This can be any kind of milk depending on dietary needs or just preference. 
  3. Add 2-3 tablespoons of yoghurt. This can be natural yoghurt or any flavour of your choice. 
  4. Add the fruit of your choice and these can be fresh or frozen.
  5. Add one teaspoon of honey (optional)
  6. Start blending the ingredients together. If you have used frozen fruit you may need to let it defrost slightly so the mixture can blend easily. 
  7. Add more milk if the mixture is too thick. Add to your preference.
  8. Add porridge oats and blend. 
  9. This can serve 2-3 glasses and is perfect for a quick breakfast treat! 

Gemma’s Rumbledethumps! 

  1. Peel and prepare vegetables- potatoes, swede, cabbage and onion. The amount you prepare is depending on how many you are serving.
  2. Boil potato and swede until soft. Drain and leave to one side. 
  3. Spray the frying pan with oil and add cabbage and onion. Cook for 4 minutes. 
  4. Add cabbage and onion to potato and swede. 
  5. Add a medium egg yolk to the mixture.
  6. Roughly mash with a fork. 
  7. Season with salt and pepper.
  8. Place in an ovenproof dish and sprinkle with grated cheese.
  9. Cook for 15-20 minutes at 180 degrees. 

Beth’s Goat’s Cheese and Red Onion Quiche

  1. Grease the bottom and sides of the quiche dish with butter ready for the pastry. 
  2. In this demonstration, we used pre-rolled pastry due to the shortage of plain flour. When pastry is rolled out place it on top of quiche and start pinching the sides so this forms the pastry base for the quiche. 
  3. Place baking parchment on top and fill space with cooking beans or rice. This is ready to blind bake for 15 minutes at gas mark 5. 
  4. In the meantime, prepare the vegetables and cheese. Slice onion and garlic and fry until softened. Slice peppers and tomatoes for filling. 
  5. After 15 minutes remove the pastry from the oven and leave to cool. 
  6. Mix up 2 eggs and milk. Add salt and pepper to the mixture. 
  7. Start to fill the quiche base with the sliced vegetables. Place the goat’s cheese on top as the last ingredients so it can bake on top. 
  8. Fill the dish up with the egg mixture making sure the egg stays within the sides of the pastry. Do not let it overspill. 
  9. Place in the oven at gas mark 5 until the mixture has set. Double check the middle of the Quiche as this is the last to set. 
  10. This can serve up to 4 portions and is perfect hot or cold! 

Lucy’s Slow Cooked Five Bean Chilli! 

  1. Prepare your vegetables. Peel and dish two sweet potatoes, chop onions, peppers, tomatoes, chillies and garlic. 
  2. Add all vegetables once prepared into the slow cooker with a little bit of oil so it does not stick in the bottom of the cooker.
  3. Add one tin of plum or chopped tomatoes, one tin of taco mixed beans and one tin of red kidney beans. 
  4. Add one tablespoon of tomato puree and stir the mix together.
  5. Season with salt and pepper and optional to add more spice with crushed chilli flakes and paprika. 
  6. Add water and stir before leaving to cook either on high for 5 hours or on low for 8 hours. 
  7. This can be served with rice or on a jacket potato and serves 3-4 people. 

Steph’s Thai Vegetable Curry!

  1. Prepare all vegetables to how you would like them- sliced, diced and chopped!
  2. Heat up a frying pan and oil. Start to cook down the shallots. 
  3. Add 2 tablespoons of mustard seeds, curry leaves, green chilli, ginger, 1 tablespoon of turmeric, cumin and peppercorns and fry for a further 1-2 minutes.
  4. Add carrots, Courgettes, green beans and potato to the pan.
  5. Pour in the 100ml coconut milk and 500ml stock to the vegetables and bring to the boil.
  6. Let this simmer on low heat for 12-15 minutes to allow vegetables to cook through. 
  7. Season to taste and add some lemon juice. You can add chilli flakes depending on how spicy you prefer! 
  8. You can serve this with rice and it can feed 3-4 people! 

Sophia’s Banana and Peanut Butter Cheesecake! 

  1. First thing don’t forget to freeze your bananas before doing anything! The aim for this is to make them more mushy for the cheesecake mix. 
  2. Take 10 digestive biscuits and crush down to crumbs. 
  3. Measure out 50g of butter and melt in the microwave and mix in with biscuit crumbs. 
  4. Line the bottom of the cake tin with the biscuit mix and press down so the base is firm. 
  5. Remove your bananas from the fridge to allow them to defrost. 
  6. Measure out 140ml of double whipping cream and whisk until it holds its shape. 
  7. Measure out 140g of icing sugar and add to cream and mix in gently. Leave to the side to add later,
  8. In a new bowl, add 400g of soft cheese and a dash of vanilla essence. Mix this altogether until consistent. 
  9. Measure out 240g of chunky peanut butter and whisk to loosen before adding to the mixture.
  10. Using a fork, mush up the bananas and add these to the mixture, making sure all has been folded together so you have a consistent mix. 
  11. Add the whipped cream into the peanut butter and banana mixture, leaving some cream for decoration. 
  12. Once consistent, Place this mixture on top of the biscuit base and place in freezer to set (preferably overnight) 
  13. Once set, Decorate the top with sliced bananas and whipped cream.

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