Drizzles & Vinaigrettes Recipes

½ cup flour 2 eggs ½ cup brown sugar ½ cup Telegraph Hill Golden drizzle 2 Tbls Telegraph Hill Baking olive oil ½ tsp baking powder 1 cup pecan halves Shortcrust Pastry Line a 23cm pie tin with baking paper and roll your pastry out so it over hangs the edge by a few cm. Blind bake the pastry at 180 for 15 min. Remove from the oven and using a sharp knife trim of the excess pastry. Layer the pecans in the pie case Mix the baking oil, Telegraph Hill golden drizzle and brown sugar together Add the eggs...

1 Cup Telegraph Hill Lemongrass and Tahini Dressing 1 Cup Nuts (Walnuts, cashews, pinenuts or almonds) 1 Cup Soft fresh Herbs (Parsley, mint, basil, coriander) 3-4 slices Stale bread (crusts removed)  Soak the bread slices or bits in half of the Telegraph Hill Lemongrass and Tahini Dressing Squeeze out the excess liquid from the bread, keeping the liquid Blitz the herbs, nuts and bread in your kitchen whizz. Once this has formed a rough “paste” slowly add the reserved liquid and the second half of the Telegraph Hill Lemongrass and Tahini Vinaigrette. If you are wanting to make a thicker...

Salmon Roses Salad. “Landing on Mayfair” containing 5 Telegraph Hill Products it’s expensive to assemble, satisfying to own, & gives big rewards.  

Pearl barley is one of those old ingredients that is underutilised. You can use it for almost anything from making risottos to desserts. The earthy taste of the barley in this salad is balanced out by the fruity tangy taste of the Telegraph Hill olive leaf and chia seed vinaigrette and the saltiness of the Telegraph Hill Olives and feta.