Harry’s Nut Butter Masterclass

Harry’s Nut Butter Masterclass

We were delighted to host Chef Harry Colley of Harry’s Nut Butter in our Templeogue store for a masterclass. He promised to tell us everything we ever wanted to know about Harry’s amazing products and the infinite ways to use them.

Harry demonstrated delicious dishes which you can whip up in a matter of minutes with a trusty jar of HNB and just a few basics. Our guests were treated to a range of innovative dishes from Nut Butter Toasties to Peanut & Lime Dipping Sauce, HNB Energy Balls and more!

Harry was kind enough to share some recipes with us!


Chimac’s Monkfish Yakitori

Monkfish Yakitori 

Feeds two with sides


1 Deboned monkfish tail
Three spring onions
BBQ (charcoal is tops but you can use gas if you fancy)
100mls Chimac Sriracha Caramel
1 teaspoon cornflour



15 mins active cooking plus 2 hours for marinating


  1. Peel and top and tail the spring onions. Cut them into 2.5 inch chunks
  2. Cut the monkfish into generous chunks. Use the muscle fibres and natural lines of the monkfish as a guide. Coat the fish in cornflour
  3. Pop the monkfish and the spring onion on the skewers – alternate pieces of each and slather everything in Sriracha Caramel. Leave to marinate for two hours
  4. In the meantime, fill a BBQ with coals and light it up, the hotter the better. The best way to achieve high heat is with copious amounts of charcoal
  5. Grill for two – four minutes each side, til the fish is just cooked through and begins to caramelise. Remove from the heat and dig in!

Pulpo Gallega – Galician Style Octopus

Pulpo Gallega

Galician Style Octopus

The origins of this dish are in the beautiful Galica in the northwest of Spain, where octopus is a speciality straight off the fishermen’s boats. You will find this dish in the fanciest and most fabulous restaurants all over Spain and even some in Ireland. This dish may sound daunting but it is deceptively simple, the trick is to use our gorgeous smoky Finca La Barca pimenton with really good extra virgin olive oil to pack a smoky punch.

The octopus takes care of itself with very simple cooking


2 pounds of frozen/or fresh octopus
5 large waxy new season potatoes
The best Spanish extra virgin olive oil you have in your storecupboard
½ teaspoon Finca La Barca Sweet Pimenton
1 Jar Finca La Barca Smoked Alioli



1. Place your frozen octopus directly into a large pot of boiling water

2. Cook for roughly an hour until tender.

3. Remove from pot and let it come to room temperature

3. Pop the pulpo into the fridge for an hour

4. Boil your potatoes for 20-25 minutes until cooked through.

5. Allow your spuds to cook and then gently peel them, cutting them into ⅓ thick circles.

6. Cut your octopus legs into circles ½ inch thick

7. This is where it all comes together beautifully!

8. Pick out you loveliest platter, we love round simple pottery for this dish.

9. Arrange your potato round in a circle on the plate, placing the octopus on top.

10. Drizzle with oil, season with good crunchy salt and for the final wow factor sprinkle with the gorgeous scarlet Finca La Barca Sweet Pimenton

11. Add a dollop of our smoky garlicky Finca La Barca Smoked Alioli for sheer decadence

Gluten-Free Blondie Bar Recipe from Leamhain Ice-Cream

This is one baking recipe you have to try! Our Producer of the month for August, Leamhain Ice-Cream, has kindly shared their delicious gluten-free baking recipe – fluffy blondie bars for you to make at home. This is the perfect accompaniment for your favourite Leamhain ice-cream flavour or to simply enjoy on its own.

Vegetable margarine (We use flora unsalted block) – 75g
Coconut Oil – 75g
Aquafaba* – 125g
White Sugar – 35g
Light Brown Sugar – 125g
Gluten Free Flour (We use Doves) – 175g
Baking Soda – 1/2 Tsp

*Aquafaba is the water found in a can of legumes, preferably chickpeas. When whipped, creates a cloud texture, similar to meringue and can be used in vegan baking similar to whipped egg whites in order to create light, fluffy cakes.

1. Weigh up your gluten free flour mix and baking soda in one bowl, then the remaining ingredients in separate bowls.

2. Preheat your oven to 160c degrees.

3. In a clean bowl, using the whisk attachment, place your aquafaba liquid into stand mixer bowl and set on medium speed for 3-5 minutes until the liquid creates soft peaks. The aim is to create a stiff peaked meringue.

4. Once soft peaks has been achieved, place your white sugar into the mixing bowl and whisk for another 2 minutes until your peaks become stiff and glossy.

5. Taking a small pot over low-medium heat, melt together the coconut oil and margarine. Once melted, add in your light brown sugar and stir until everything is fully incorporated.

6. Allow this mix to cool slightly before the next step. If added straight away, the heat of the sugar will collapse your stiff peaked meringue.

7. Take your whipped meringue and gently fold in your slightly cooled light brown sugar mix.

8. Once incorporated, add in your gluten free flour and baking soda mix and begin to gently fold the batter until everything is well hydrated.

9. In a 12’ cake tin, line with parchment and pour in your mix evenly.

10. Bake for 30 minutes until light golden brown.

11. Remove from the oven and allow to rest for 10 minutes before removing from tin.

12. Slice your fluffy blondie cake into 8 portions, serve with warm chocolate sauce and a scoop of Leamhain ice cream!

Scarlet For Yer Ma’s Ideas for BBQ

Our producer of the month for July,  Scarlet For Yer Ma, has sent on some delicious tips on how to add that extra bit of flavour to your BBQ this summer with their Dublin-made hot sauces!


So you have invited a bunch of people over for a BBQ this is how I would put it together. All the below can be substituted vegetarian or vegan:-

If you can make this the day  before your BBQ  all the better, marinade chicken in pineapple juice and our Molly’s Mango Hot sauce and leave in fridge until half hour before cooking.

Whether I make vegetarian or beef burgers I always use our original hot sauce in the mix to help bind and moisten the burger along with mustard Worcestershire and finely chopped onions, pepper to season the patty.

Sausages go in the oven, for vegetarian sausages half the cooking time as they can dry out quickly. (especially good for cocktail sausages) Once sausages are half way cooked remove and cover with sauce.


To make the sauce:

  • 3 tbl spoons of Scarlet Chipotle
  • 3 tbl spoons of honey
  • 2 tbl spoons of light soy
  • 2 tbl spoons of sweet chilli sauce
  • Mix together and coat sausages, place back in oven around 170 for 20 mins or until cooked and sticky.


Mix our Scarlet Chipotle with ketchup for a smokey burger sauce.

Mix our Scarlet mango sauce with Mayo for a dipping sauce.

Mix our original with Honey for a sweet and sour sauce.

Mix our Chipotle with mayo for dipping or burger buns.


Or simply use hot sauce neat!