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Fresh Food Express, 4465 Whitetail Lane, Dallas, TX (2026)

04/01/2022

Ingredients
150 g brown rice noodles
2 limes
2 x 100 g fillets of salmon, skin on, scaled and pin-boned, from sustainable sources
4 teaspoons sesame seeds
1 clove of garlic
4 teaspoons tahini
8cm piece of cucumber
2 small carrots
2 raw baby beets
1 punnet of cress
1 ripe avocado
extra virgin olive oil
½-1 fresh red chilli
2 sprigs of fresh coriander

Method
Cook the noodles according to the packet instructions, then drain and toss in a little squeeze of lime juice.
Carefully slice each of the salmon fillets lengthways into three. Scatter the sesame seeds over a board and press one side of the salmon slices into the seeds to form a crust.
Place a large dry non-stick frying pan over a medium heat, and once hot, add the salmon sesame-side down. Leave for 2 to 3 minutes, or until golden, flip over to cook for just 1 more minute, then remove from the heat.
Peel the garlic and pound into a paste with a pinch of sea salt in a pestle and mortar, then muddle in the tahini, the remaining lime juice and a splash of water to make a wicked dressing.
Use a box grater to coarsely grate the cucumber, carrots and beets, keeping them in separate piles and dividing between two plates. Snip and divide up the cress, then divide up the noodles.
Halve, peel and destone the avocado and add one half to each plate, then pour the dressing into the wells and add a few drips of oil.
Lay the salmon alongside, then finely slice the chilli and scatter over with the coriander leaves. Toss everything together at the table and enjoy.

02/26/2022

Ingredients
FILLING
1 large fresh bay leaf
1 lemon
1 orange
1 whole nutmeg , for grating
1 level teaspoon mixed spice
100 g demerara suga , plus extra for sprinkling
150 g mixed dried fruits, such as golden sultanas, sour bilberries, raisins, cranberries, apricots
2 balls of stem ginger, plus syrup
75 g eating apple , (just over half an apple)
PASTRY
plain flour , for dusting
1 x 500 g all-butter puff pastry
1 large free-range egg
icing sugar , for dusting

Method
Preheat the oven to 200°C/400°F/gas 6. Line two baking trays with greaseproof paper.
Strip the bay leaf off its stalk and bash it up with a pestle and mortar to break it down and release the oils.
Finely grate in the lemon and orange zest, as well as about half the nutmeg, and add the mixed spice and the demerara sugar. Muddle everything around a few times, then put aside.
Pop the dried fruit into a bowl, finely chopping the apricots (if using), then finely chop the stem ginger and add to the bowl along with 1 teaspoon of stem ginger syrup and the flavoured sugar.
Core and cut the apple into 1cm chunks, then add to the bowl of dried fruit, quickly mix to combine and put aside.
Dust a clean surface and a rolling pin with flour and roll the puff pastry out to about 3mm thick, dusting with more flour as you go.
Cut out rounds with a 10cm cookie cutter – just pull any leftover pastry into a ball and roll that out too; it might rise slightly differently, but that’s all right – you should end up with 16 rounds in total.
Put 1 tablespoon of fruit filling into the middle of each pastry circle, then stretch the pastry up and over the filling, bringing it together on top and sealing it in the middle.
Arrange the Eccles cakes on the baking trays, with the sealed side facing down, then use a knife to make three little slits in the top. Some of the juices from the filling might spill out a bit as the cakes cook, but that’s only going to create sticky golden caramelized bits later, so it’s not a bad thing.
Beat the egg, then quickly egg wash each cake. Dust a little icing sugar over each one and sprinkle with a pinch of demerara sugar.
Bake in the oven for 15 to 18 minutes, or until they’re golden, puffy and beautiful, then leave to cool and serve as part of a picnic spread, or with a nice cup of tea.

02/26/2022

Ingredients
olive or rapeseed oil
375 g plain flour
1 tablespoon baking powder
½ teaspoon baking soda
10 tablespoons unsalted butter
200 g sugar
2 large free-range eggs
360 ml natural yoghurt
2 generous handfuls of chocolate chips
POMEGRANATE ICING
1 splash of pomegranate juice
2 tablespoons icing sugar

Method
Preheat the oven to 190ºC/gas 5. Grease your muffin tin(s) lightly with oil.
Sieve the flour, baking powder and soda, and ½ teaspoon of sea salt and set aside.
In a large bowl, cream the butter and sugar together, beating until fluffy. Add the eggs, one at a time, beating until incorporated.
Beat in half of the dry ingredients until just mixed, followed by one-third of the yoghurt. Then beat in half of the remaining dry ingredients, followed by another third of the yoghurt. Beat in the remaining dry ingredients and yoghurt. Do not over-beat.
Fold in the chocolate chips. Distribute the muffin batter equally among the cups and bake for 25 to 30 minutes, until golden brown.
Turn out onto a wire rack and leave to cool.
For the icing, add the pomegranate juice to the icing sugar and mix together to form a thick paste. When the muffins have cooled, top with the icing and sprinkle with fresh elderflowers, if in season.

02/05/2022

Ingredients
2 onions
2 leeks
1 bunch of fresh sage (30g)
olive oil
50 g unsalted butter
4 rashers of smoked streaky higher-welfare bacon
1 whole nutmeg , for grating
400 g stale bread
200 g vac-packed chestnuts
1 kg minced higher-welfare pork shoulder
1 x 400 g tin of peaches, in juice
1 clementine

Method
GET AHEAD
1. Peel the onions, wash and trim the leeks, then finely chop them (saving the green leek tops for soup or stew). Pick the sage leaves, keep 2 nice big ones aside, then finely slice the rest.
2. Place a large frying pan on a medium heat with 1 tablespoon of oil and the butter. Finely slice and add the bacon, fry until lightly golden, then stir in the sliced sage, followed by the onions and leeks.
3. Finely grate in half the nutmeg, add a good pinch of sea salt and black pepper and cook for 15 minutes, or until soft, stirring occasionally. Leave to cool.
4. Toast the bread, then whiz it to crumbs in a food processor with the chestnuts and tip into a large bowl. Add the cooled onion mixture, the minced pork shoulder and drained peaches.
5. Using your hands, really squash and squidge everything until well mixed. Put 250g of the stuffing mixture aside to stuff the neck of your turkey (click here for the turkey recipe), then pack the rest into an appropriately sized oiled baking dish.
6. Flatten it down and use your hands to almost tuck the stuffing into the dish, so it mounds up in the middle.
7. Halve the clementine, then push the halves into the top of the stuffing, cut side up, placing 1 reserved sage leaf on each half and drizzle with 1 more tablespoon of oil. Cover and pop in the fridge.

02/05/2022

Ingredients
1 ripe sweet pear
50 g mixed spinach, rocket & watercress
150 g higher-welfare minced pork
1 soft burger bun
30 g blue cheese

Method
Slice the pear lengthways as finely as you can. Toss gently with the salad leaves, a little drizzle each of extra virgin olive oil and red wine vinegar, and a pinch of black pepper.
Scrunch the minced pork in your clean hands with a pinch of seasoning, then shape into a 1cm-thick patty. Rub with 1 teaspoon of olive oil, then place in a large non-stick frying pan on a high heat for 2 minutes, while you halve and toast the bun alongside, removing it when golden.
Flip the burger, then, after 2 minutes, crumble the blue cheese next to it to melt. Move the burger on top of the oozy cheese, jiggle around to coat, then put it on your bun base.
Stack in as much pear and salad as the bun will hold, pop the lid on, squash and devour, with any extra salad on the side.

01/20/2022

Ingredients
2 x 130 g trout fillets
100 g watercress
1 lemon
extra virgin olive oil
3 heaped tablespoons Greek-style yoghurt
¼ of a cucumber
1 spring onion
½ an avocado
2 slices of good quality bread
1 punnet of cress

Method
Place the trout fillets on a board, skin-side up. Lightly season both sides of the fillets and place in a medium non-stick frying pan on a medium-high heat. Cook for 3 minutes on one side, then turn and cook for another 3 minutes. (The skin should be beautifully crisp and the flesh blushing in the middle.) Remove to a plate to rest.
Meanwhile, place a large handful of the watercress in a blender with the juice of half the lemon and 1 teaspoon of extra virgin olive oil. Blitz until smooth, then fold in the yoghurt. Season with black pepper and tip into a small bowl.
Finely slice the cucumber, spring onion and avocado, then dress with a little lemon juice and some black pepper.
Lightly toast the bread and spread each slice with the watercress yoghurt. Top each with some avocado, cucumber and spring onion slices. Break the crispy trout skin into shards and the fish into chunks. Divide the trout pieces between the toasts and top with the crispy skin.
Snip over some cress and serve with the remaining watercress on the side and a handful of your favourite crisps, if you like.

Fresh Food Express

04/01/2022

02/26/2022

02/26/2022

02/05/2022

02/05/2022

01/20/2022

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