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Members Cook Book




This page is for members to find recipes that other members have used and are firm favourites and have been tried and tested.

If you have a recipe that you would like to share please send to Clare and it will be added to our 

Members Cook Book

The recipes can be from a favourite cook book , a family recipe or one you have tweaked.

 1 : Sam Spooner's BBQ Rub

 2 : Rita Derriman's Sweet Pepper Pots

 3 : Rita Derriman's  Mushroom and Walnut Pate















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Rita Derriman's Pepper Pots

This recipe is for 6-8 people depending on the size of the ramekins used.


125g butter
2 large red peppers- seeds removed & chopped into small cubes
2 medium sized onions- chopped into small cubes
2 cloves of garlic- chopped finely
500g tomatoes
1-5ml teaspoons caster sugar
3 round 15ml teaspoons capers finely chopped
150ml double cream
Grated parmesan cheese
Salt & cayenne pepper

Set oven temperature to gas mark 9/fan 220 degrees

Melt butter in a large saucepan. Add the chopped pepper, onion & garlic- cook in open saucepan for 15-20 minutes over a gentle heat until the pepper is quite soft.
Pour boiling water over the tomatoes, drain , skin and chop roughly add these to the saucepan, cover and cook gently for 15-20 minutes until the tomatoes are thick and mushy. Stir caster sugar & season to taste with salt and cayenne pepper.
Spoon the mixture into the ramekins and leave to cool. Mix the capers with the cream and spoon over the top, sprinkle with a little parmesan cheese.
Shortly before serving put them in the top of the pre heated oven for 10-15 minutes until the tops are speckled brown.
Serve with Melba toast.
It is possible to make the dish in advance, cover the ramekins and freeze, then defrost and put in the oven pre serving.


Rita Derriman's Mushroom and Walnut Pate

This recipe is quick and easy and can be served as a dip for crudités  or a pate with wholemeal, granary, preferably bread or toast. There is a good contrast of textures between the smooth mushroom pate mixture and the chopped sautéed walnuts.

250g mushrooms, wiped and sliced.
250g cream cheese or quark if you prefer a low fat cheese
3 tablespoons full sunflower oil
Juice of half a lemon
1 clove garlic, skinned and chopped
75g walnuts, chopped
1/4 teaspoon of salt
A dash of tabasco
Freshly grated nutmeg
Salt and freshly grated black pepper

Heat 2 tablespoons of oil in a saucepan and sauté the mushrooms for a minute. Then with a slotted spoon remove the mushrooms from the saucepan. Put the mushrooms, cream cheese, lemon juice and garlic into a food processor ( you can't really substitute na liquidiser for this recipe the mixture is too stiff) whizz until the ingredients are smooth. Meanwhile heat the remaining oil in a saucepan and add the walnuts and salt. Cook for 2-3 minutes, stirring so that the nuts cook evenly and don't burn.   Then take them out of the pan. Taste the pate in the processor, season to your taste with the tabasco, nutmeg, salt and pepper. Scrape the pate into a bowl, then stir the chopped walnuts through it... don't be tempted to add the nuts while the mixture is still in the processor as this would become pulverised to the same consistency as the pate. Sprinkle with chopped parsley.


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