FREE DELIVERY ON ALL UK ORDERS | SEE OUR PRICE PROMISE
sdfsafsadfsdfsdf

Vanilla Peach & Raspberry Fool

by | Sep 3, 2026

Ingredients:

3 ripe peaches
200g fresh raspberries
300ml double cream
150g Greek yoghurt
2 tbsp icing sugar
2 tsp Vanilla Mart Paste
1 tbsp lemon juice
Fresh mint, to garnish

 

Method:

  • Peel and finely chop two peaches.
  • Place the chopped peaches in a saucepan with the lemon juice and 1 tbsp icing sugar.
  • Cook gently for 5–7 minutes until softened, then allow to cool.
  • Mash half of the raspberries lightly with a fork.
  • Whip the double cream with the remaining icing sugar and Vanilla Mart Paste until soft peaks form.
  • Gently fold in the Greek yoghurt.
  • Layer the peach mixture, vanilla cream and crushed raspberries into serving glasses.
  • Top with fresh raspberries.
  • Garnish with fresh mint and chill briefly before serving.

Vanilla Nectarine & Prosciutto Salad with Rocket

by | Sep 3, 2026

Ingredients:

3 ripe nectarines, quartered
80g rocket leaves
100g prosciutto
100g mozzarella
2 tbsp olive oil
1 tbsp honey
Seeds from 1 Vanilla Mart Tahitian Vanilla Pod
1 tbsp lemon juice
Fresh basil
Sea salt and black pepper

 

Method:

  • Heat a griddle pan and cook the nectarine quarters for 2–3 minutes on each side until lightly charred.
  • Mix the honey, lemon juice, olive oil and seeds from the Vanilla Mart Tahitian Vanilla Pod.
  • Arrange the rocket on a serving platter.
  • Add the grilled nectarines, prosciutto and torn mozzarella.
  • Drizzle over the vanilla dressing.
  • Finish with fresh basil, salt and black pepper.
  • Serve immediately.

Chilled Vanilla Cucumber & Melon Soup

by | Sep 3, 2026

Ingredients:

1/2 cucumber, peeled and chopped
1/2 honeydew melon, chopped
150ml natural yoghurt
1 tbsp fresh lime juice
1 tsp Vanilla Mart Extract
Small handful fresh mint
1 tsp honey
Sea salt

 

Method:

  • Place the cucumber, melon, yoghurt, lime juice, Vanilla Mart Extract, mint and honey into a blender.
  • Blend until completely smooth.
  • Season lightly with salt.
  • Chill for at least 1 hour.
  • Pour into chilled bowls or glasses.
  • Garnish with fresh mint and a few small pieces of melon & cucumber before serving.

Vanilla Apple & Caramelised Onion Flatbread

by | Sep 1, 2026

Ingredients:

2 flatbreads or naan breads
2 medium cooking apples, thinly sliced
2 large onions, thinly sliced
1 tbsp unsalted butter
1 tbsp brown sugar
1 tsp Vanilla Mart Paste
100g mature cheddar, grated
50g walnuts, roughly chopped
Fresh thyme
Black pepper

 

Method:

  • Melt the butter in a frying pan over a low heat.
  • Add the onions and cook gently for 15–20 minutes until soft and caramelised.
  • Stir in the brown sugar and Vanilla Mart Paste.
  • Add the sliced apples and cook for a further 4–5 minutes until slightly softened.
  • Preheat oven to 200°C.
  • Spread the apple and onion mixture over the flatbreads.
  • Scatter over the cheddar and walnuts.
  • Bake for 10–12 minutes until the cheese is melted and the edges are crisp.
  • Finish with fresh thyme and black pepper before serving.

Vanilla-Roasted Butternut Squash with Crispy Sage

by | Sep 1, 2026

Ingredients:

1 medium butternut squash, peeled and cubed
2 tbsp olive oil
1 tbsp maple syrup
1 tsp Vanilla Mart Extract
10 fresh sage leaves
50g pumpkin seeds
75g feta, crumbled
Sea salt and black pepper

 

Method:

  • Preheat oven to 200°C.
  • Toss the squash with olive oil, maple syrup, Vanilla Mart Extract, salt and pepper.
  • Spread onto a baking tray and roast for 30–35 minutes until caramelised and tender.
  • Add the sage leaves during the final 8 minutes of cooking.
  • Toast the pumpkin seeds in a dry frying pan until golden.
  • Transfer the roasted squash to a serving dish.
  • Scatter over the crispy sage, pumpkin seeds and crumbled feta.
  • Serve warm.

AWARDS