delicious chocolate spread recipe

Delicious Easy to Make Chocolate Spread Recipe

This delicious, easy-to-make chocolate spread recipe is perfect to scoop onto your bread, let it melt into your crumpets, or as someone I know does spoon it directly into your mouth!

by Emma Johnson

This recipe is slightly adapted from a Good Housekeeping recipe I found many years ago. I have tried many including those with cream.  The cream does not work, don’t bother either trying it, in my opinion!


100g blanched and ground hazelnuts

250gmilk chocolate, broken into pieces

200g dark chocolate, broken into pieces

50g icing sugar, sieved

100 ml Fruity Famer vegetable oil or similar – ones with a milder taste

1/2 tsp vanilla essence or extract (whichever you have)


  Blanch the Nuts

Although you can buy pre-blanched hazelnuts, it’s easy to do it yourself:

  1. Preheat oven to 190°C (170°C fan) mark 5.
  2. Scatter the nuts onto a baking tray, heavy-based is best.
  3. Put them in the oven and toast for about 5 or so minutes. Keep checking though.
  4. Once they look slightly golden brown, take them out of the oven and see if the skin removes easily.
  5. Cool the nuts and then pop them onto a cloth. Cover the cloth over them and rub vigorously to remove the skin.
  6. Once completely removed you’ll be left with golden nuts.

The Spread

  1. Break the chocolate into pieces and pop into a heatproof bowl.
  2. If you have a microwave, carefully melt the chocolate. You don’t have to fully melt every piece as when you stir together, they’ll continue to melt.
  3. If you prefer to use a stove, pop the bowl over a pan of simmering water. Do not fill the pan too high because if water gets into the chocolate, you’ll ruin it. Once melted remove from the stove.
  4. Grinding the nuts: choose the hard way, pop them into a heavy-duty pestle and mortar, then grind. Or put them into a food processor and let that chop them finely for you!
  5. Add the nuts to the processor and continue to whiz it up.
  6. Add the icing sugar, whiz again, before adding the melted chocolate, oil, and vanilla.
  7. This recipe does leave a little crunch in the final mixture. If you do have fussy eaters, try pushing the mixture through a sieve.
  8. Finally, spoon into your sterilised jars.


Whenever I cook something new, I always need positive feedback from them that tastes my latest creation. This one went down particularly well. In fact, one was caught spooning it into her mouth! On that point, if you prefer the spread to be slightly runnier, add a little more oil – up to about a max of 125 ml, I’d say.

If this is all too much of a faff – try the Nutcellar Chocolate Spread.

Website – The Nutcellar

Find them at the local farmer’s markets and at My Refill Market, Stony Stratford

Delicious Pumpkin Spice Latte Recipe

Do you have one or two leftover pumpkins? This delicious pumpkin spice latte recipe will warm you and is perfect for the autumn season.

by Manasa Sa

I’m Manasa and I love to cook and share my recipes. This is one of my favourite autumn drinks to make and share with my friends and family. It’s spicy, slightly sweet and it’s perfect after a long, cold walk in our beautiful countryside.

  • 3 tsp Pumpkin Puree
  • 1/2 tsp Spice Mix – nutmeg, ginger & cinnamon powder
  • 1/2 tsp Vanilla Essence
  • 2 Cups of Milk
  • 3 tsp Sugar
  • Espresso Shot
  • Whipped Cream
Serves 2
  1. Pumpkin puree – peel the skin and chop the pumpkin into small chunks. Transfer pumpkin chunks into a saucepan, add one and a half cups of water. Cover and cook the pumpkin for 10min, then turn off the flame and allow it to cool completely. Once it has cooled down, blend to make a fine paste.
  2. Place cups of milk, 3tsp sugar and 3tsp pumpkin puree into a saucepan. Bring to the boil. As it starts boiling, add half tsp of vanilla essence and the spice mix. Add more to suit your own taste if necessary.
  3. Boil the mixture for a minute, then add one shot of espresso and mix well.
  4. Pour into the cups.
  5. Finally, whip some cream and carefully place it on top of the drinks mixture. Add another pinch of the spice mix powder on top of the cream.

I hope you enjoy trying my pumpkin spice latte recipe and do let me know how much you enjoyed making it and drinking it.

Tomato and Courgette Risotto

This is a great way of using your glut of courgettes and tomatoes. Its Mediterranean ingredients will help to ensure summer lingers for a little longer! The mascarpone adds a creamier consistency to the tomato and courgette. If you like your food slightly spicier, chop in a little fresh chilli while cooking the onion.  Enjoy!

Serves 2

Prep Time 20 mins cooking time 25-30 mins


2 tbsp olive oil
1 small onion, diced
2 garlic cloves, crushed
1⁄2 tsp coriander seeds, crushed
200g risotto rice
500ml vegetable stock
200g carton passata
12 cherry tomatoes, halved or a chopped large tomato
2 courgettes, halved and sliced
2 tbsp mascarpone
parmesan (or veggie alternative), grated, to serve


  1. Cook the onion until soft in 1 tbsp of oil in a large pan. Stir in the garlic and coriander seeds.
  2. Stir in the risotto rice, coat with the onion.
  3. Ladle in 300ml of the vegetable stock, allow each ladle to absorb before adding the next.
  4. Pour in the passata, cover, simmer and stir occasionally for 10-15 mins, add more stock as needed.
  5. Heat oven to 200C/180C fan/gas 6. Separately roast the cherry tomatoes and courgettes, until tender, in 1 tbsp olive oil and season.
  6. Stir in the mascarpone, cook until the risotto is creamy. Combine the courgettes with the rice, top with the roasted tomatoes and grated Parmesan.
Need a Local Supplier?

For locally grown veg, order a vegetable box from the Moorgate Farm vegetable box scheme.

Website: Moorgate Farm

For other ingredients:

Oil: The Fruity Farmer

Dry goods: My Refill Market

Carrot, spinach and bean patties

These delicious patties are a great alternative to meat burgers. Whether you are looking for something different for a veggie BBQ option or even a Saturday night in front of the TV, they are healthy and tasty too.  To up the heat add a splash of chilli or paprika with the garlic .

Serves 6
Prep time 45 mins cooking time 25 mins


1 finely chopped onion
15ml/1tbsp vegetable oil
450g/1lbs carrots, washed and roughly chopped 100g spinach leaves, washed
5ml/1tsp ground cumin
5ml/1tsp ground coriander
200ml vegetable stock
400g can mixed or red kidney beans drained

75g fresh wholewheat breadcrumbs


  1. Heat the oil in a pan, add the onion and cook for 2 mins. Add the garlic, carrots, spinach, cumin and coriander. Stir for a minute and add the stock. Season well and once boiling, simmer for 10-15 minutes until carrots are tender. Cool.
  2. Drain the liquid and mash until lump free. Add the drained beans and mash again. Stir in the breadcrumbs, mixing well and seasoning to taste.
  3. Divide mixture into 6 and shape into round patties about 2.5cm thick. Chill until ready to serve.
  4. Heat oven to 220°C/ Gas mark 7, brush patties with oil on both sides and place on hot baking sheet. Bake for 20 – 25 minutes.

Eat with a delicious home-made coleslaw. The perfect option for vegan and vegetarian diners at your summer BBQ!

Shop Locally for Your Veg!

Order a Moorgate Farm vegetable box

Delivery Scheme – Local fresh, quality vegetables delivered from field to your door in 24 hours

Moorgate Farm – Potterspury NN12 7QG / 01908 543008 / e-mail Moorgate Farm

Sweet potato and chickpea curry

This is a delicious vegetarian/vegan dish with a bit of spice. It’s perfect for a cool spring evening meal or spicing it up to entertain friends. Best of all, it doesn’t take too long to prepare, it looks and smells great and it’s full of some of the best nutrients!

Looking for somewhere local to buy your veg? Take a look at Moorgate Farm vegetable box delivery scheme supplies fresh locally grown vegetables. Their veggies to make this recipe even more special.

  • Serves 4
  • Prep time 20 mins
  • Cooking time 35 mins


  • 1 tbsp sunflower oil
  • 1 large finely chopped onion
  • 350g cauliflower florets
  • 3 tbsp tikka curry paste
  • 250g sweet potatoes, peel and cut into 2cm cubes
  • 100g potatoes, peel and cut into 2cm cubes
  • 500ml vegetable stock
  • 400g can chopped tomatoes or fresh
  • Juice of ½ a lemon
  • 400g can chickpeas, drained and rinsed
  • 115g baby spinach


  1. Heat the oil in a large saucepan, add the onion and cauliflower, cook until golden and soft, about 6-8 minutes. Spoon in the curry paste and cook for another minute.
  2. Add the sweet potato, stock and tomatoes, stir and then cover to gently cook for 15-20 minutes. Continue to stir occasionally, until the cauliflower is tender, and the sauce thickens.
  3. Stir in the lemon juice, chickpeas and spinach and cook for a further 2-3 minutes. Serve when piping hot with rice and naan bread.

Benefits of buying local

Keep your buying local – it brings money into the area and boosts the local economy. Locally grown and sourced produce reduces air miles and the effects of climate change. The produce tends to be fresher as it is picked from the field only twenty-four hours before delivery. Moorgate Farm aims to encourage local production. For quality produce buy from:


Moorgate Farm vegetable box delivery scheme

Moorgate Farm – Potterspury NN12 7QG / 01908 543008 / e-mail Moorgate FarmMoorgate Farm

The Fruity Farmer

The Fruity Farmer




Christmas root Wellington

This is a delicious alternative to meat dishes. It’s a healthy option, containing some of the healthiest root vegetables on offer at this time of year. The Feta cheese gives a tangy kick to the dish. Purchase the vegetables through the Moorgate Farm vegetable box delivery scheme.

Serves 4
Prep time 40 mins cooking time 30 mins


4 tbsp oil
100g raw chunked beetroot
1 medium sized peeled and finally chopped carrots 1⁄3 peeled and chunked butternut squash
1 finely chopped onion
2 cloves chopped garlic
200g Feta cheese
175g ready-cooked Le Puy lentils
1tbsp of mixed thyme, oregano, parsley
100g baby spinach
2 packs of ready rolled puff pastry


  1. Heat the oven to 190C, roast the beetroot, carrot, squash, onion and garlic with the herbs and seasoning, until tender. Stir in the lentils and Feta cheese. Leave to cool.
  2. Wilt the spinach over a low heat with a little water and half a vegetable stock cube, drain, squeeze the water out when cooled. Season to taste. Mix with veg/lentil mix.
  3. Flour a surface and cut the pastry sheets into six equal strips, 3 pairs. Divide the roasted veg/lentils between the pairs of pastry strips. Brush borders with milk and fold ends to encase the filling. Place on a baking tray and chill for 1 hr.
  4. Brush the tops with milk, bake for 30 mins until golden. Serve with a tasty vegetable gravy, peas to give a little colour and any other delicious veg.

Order a vegetable box

Moorgate Farm vegetable box delivery scheme – Local fresh, quality vegetables delivered from field to your door in 24 hours. Don’t forget you can put your order in for your Christmas vegetables too. All delivered to your door by Susan Gorst, Moorgate Farm.

Moorgate Farm – Potterspury NN12 7QG / 01908 543008 / e-mail Moorgate Farm /

Noodles with turkey, green beans and hoisin sauce

This delicious recipe comes to us courtesy of Moorgate Farm vegetable box scheme. It’s a great and healthy way to use up leftover turkey. You can make it as spicy or mild as you wish.

Serves 4
Prep time 10 mins cooking time 15 mins


200g ramen noodles
200g green beans, halved
6 tbsp hoisin sauce
Juice of 2 limes
2 tbsp chilli sauce
2 tbsp vegetable oil
500g turkey, minced or cubed
4 garlic cloves, chopped
8 spring onions, sliced diagonally


  1. Boil the noodles following pack instructions, adding the green beans for the final 2 minutes. Drain and set aside.
  2. In a small bowl, mix the hoisin, lime juice and chilli sauce.
  3. Heat the oil in a wok or frying pan and fry the mince or cubes until nicely browned. Add the garlic and fry for 1 more minute.
  4. Stir in the hoisin mixture and cook for a few more minutes until sticky. Finally, stir in the noodles, beans and half the spring onions to heat through. Scatter over the remaining spring onions to serve.

Adapted from BBC Good Food Recipe

Order a vegetable box

Moorgate Farm vegetable box scheme delivers freshly picked vegetables from local farms to your door within 24 hours. Few supermarkets could make that claim! You will enjoy a seasonal selection of delicious farm-fresh produce.

You’ll receive the best quality, taste, freshness and service every time you receive a delivery. The farmers who supply the vegetables grow them in a rich sandy soil. They are passionate about their products putting great care into how they are grown.

You can choose which vegetables you would like in your box for each delivery. They’ll come to you loose in a recycled container with no harmful plastic wrapping.

If you’d prefer to choose for yourself, head to Odell’s Market in Stony Stratford every Saturday to visit the Moorgate Farm fresh vegetable stall. They are there between 9am & 3pm.

Moorgate Farm vegetable box  – Moorgate Farm, Potterspury NN12 7QG / 01908 543008 / e-mail Moorgate Farm /