Unexpectedly Real vanilla, in places you’d never think to look. New recipes from the world of
Vanilla.
Vanilla is bursting with possibility. Ask most people what it goes with, and you’ll get ‘ice cream’ or ‘sponge cake’ and not much else! These are wonderful uses of real vanilla, but to celebrate this year’s International Real Vanilla Day, we wanted to show just how versatile this spice is and how it can be used in new, unexpected and unusual ways. Our Ambassador Chef, Peter Gorton, has exclusively developed a collection of bold new dishes that put REAL vanilla somewhere you’d never think to look for it.
Toasted Mealworm & Vanilla Cookies Serves: Makes approx. 20 Prep time: 20 minutes, plus 30 minutes chilling Cook time: 12–14 minutes Ingredients • 40g dried edible mealworms • 250g unsalted butter, softened • 180g soft light brown sugar • 80g caster sugar • 1 large free-range egg • 2 tsp LittlePod Vanilla Paste • 1 vanilla pod, seeds scraped • 320g plain flour • 1 tsp bicarbonate of soda • 1/2 tsp fine sea salt • 50g dark chocolate, roughly chopped (optional, for contrast)
Fun Fact: Mealworms are tasty little powerhouses, packed with high-quality protein, healthy fats, fibre, and vitamins like B12.
A crunchy, unexpected protein-packed twist on the classic vanilla cookie – the mealworms bring a mild, nutty, flavour that often tastes like roasted nuts or seeds.
Method 1. Toast the mealworms in a dry frying pan over a medium heat for 3–4 minutes, tossing frequently, until fragrant and audibly crisp. Tip onto kitchen paper to cool, then roughly chop two-thirds of them, leaving the rest whole for texture and visual interest. 2. Cream the butter and both sugars together until pale and light, about 3–4 minutes with an electric mixer. 3. Beat in the egg, LittlePod Vanilla Paste and vanilla seeds until fully combined. 4. Sift in the flour, bicarbonate of soda and salt, and fold through until just combined – do not overwork. 5. Fold in the toasted mealworms and chopped chocolate, if using. Chill the dough for 30 minutes. 6. Preheat the oven to 180°C (160°C fan). Roll the dough into 20 balls of roughly 35g each and space well apart on lined baking trays. 7. Bake for 12–14 minutes until the edges are golden but the centres still look slightly underdone. Cool on the tray for 5 minutes before transferring to a wire rack.
Vanilla is bursting with possibility. Ask most people what it goes with, and you’ll get ‘ice cream’ or ‘sponge cake’ and not much else! These are wonderful uses of real vanilla, but to celebrate this year’s International Real Vanilla Day, we wanted to show just how versatile this spice is and how it can be used in new, unexpected and unusual ways. Our Ambassador Chef, Peter Gorton, has exclusively developed a collection of bold new dishes that put REAL vanilla somewhere you’d never think to look for it.
Toasted Mealworm & Vanilla Cookies Serves: Makes approx. 20 Prep time: 20 minutes, plus 30 minutes chilling Cook time: 12–14 minutes Ingredients • 40g dried edible mealworms • 250g unsalted butter, softened • 180g soft light brown sugar • 80g caster sugar • 1 large free-range egg • 2 tsp LittlePod Vanilla Paste • 1 vanilla pod, seeds scraped • 320g plain flour • 1 tsp bicarbonate of soda • 1/2 tsp fine sea salt • 50g dark chocolate, roughly chopped (optional, for contrast)
Fun Fact: Mealworms are tasty little powerhouses, packed with high-quality protein, healthy fats, fibre, and vitamins like B12.
A crunchy, unexpected protein-packed twist on the classic vanilla cookie – the mealworms bring a mild, nutty, flavour that often tastes like roasted nuts or seeds.
Method 1. Toast the mealworms in a dry frying pan over a medium heat for 3–4 minutes, tossing frequently, until fragrant and audibly crisp. Tip onto kitchen paper to cool, then roughly chop two-thirds of them, leaving the rest whole for texture and visual interest. 2. Cream the butter and both sugars together until pale and light, about 3–4 minutes with an electric mixer. 3. Beat in the egg, LittlePod Vanilla Paste and vanilla seeds until fully combined. 4. Sift in the flour, bicarbonate of soda and salt, and fold through until just combined – do not overwork. 5. Fold in the toasted mealworms and chopped chocolate, if using. Chill the dough for 30 minutes. 6. Preheat the oven to 180°C (160°C fan). Roll the dough into 20 balls of roughly 35g each and space well apart on lined baking trays. 7. Bake for 12–14 minutes until the edges are golden but the centres still look slightly underdone. Cool on the tray for 5 minutes before transferring to a wire rack.
Pumpkin & Vanilla Tart (it’s savoury!) Serves: Makes approx. 20 Prep time: 20 minutes, plus 30 minutes chilling Cook time: 12–14 minutes
No-Bake Vanilla & Spiced Apple “Toffee” Pot This delicious autumnal special is super-easy to make with kids – entirely no-cook, with a spooky addition! Method 1. Have the kids crush the biscuits in a food bag with a rolling pin until they look like “soil” – some finer, some chunkier is fine. 2. Mix the crushed biscuits with the brown sugar and melted butter in a bowl until it clumps together like damp soil. 3. Stir the LittlePod Vanilla Paste through the yoghurt or custard. 4. Let the kids build the jars in layers: a spoonful of biscuit “soil”, then stewed apple, then vanilla yoghurt, repeating until the jar is full, finishing with a layer of biscuit soil on top. 5. Chill for at least an hour to firm up. 6. Just before serving, press a jelly worm into the top of each jar so it looks like it’s crawling out of the soil.
Serves: Makes 6 jars Prep time: 20 minutes, plus 1 hour chilling Ingredients • 300g ready-made cinnamonstewed apple (shop-bought, or lightly warmed apple sauce with a pinch of cinnamon) • 400g thick vanilla yoghurt or vanilla custard • 2 tsp LittlePod Vanilla Paste • 150g digestive biscuits or ginger biscuits • 30g soft brown sugar • 1 tbsp melted butter • 6 jam jars • 6 jelly worms, to finish
Ingredients • 1 x 320g sheet all-butter shortcrust pastry, blind-baked in a 23cm tart tin • 600g pumpkin or butternut squash, peeled and diced • 40g unsalted butter • 1 tsp LittlePod Vanilla Paste • 3 large eggs • 150ml double cream • 100ml whole milk • 100g crumbled soft goat’s cheese, plus extra for finishing • 1 small bunch sage leaves • Salt and black pepper • Freshly grated nutmeg
Chef’s Note: Plate it exactly as you would a sweet pumpkin pie to surprise your guests!
With goat’s cheese and sage – this looks like a sweet pumpkin pie, but is deliciously, unexpectedly savoury.
Method
1. Preheat the oven to 190°C (170°C fan). Roast the pumpkin on a tray with half the butter, salt and pepper for 25–30 minutes until soft and lightly caramelised at the edges. 2. Meanwhile, melt the remaining butter in a small pan and fry half the sage leaves until crisp; set aside for garnish. Finely chop the remaining sage. 3. Blitz the roasted pumpkin with the LittlePod Vanilla Paste and browned butter from the pan until smooth – it should taste rounded and slightly sweet, not sharp. 4. Whisk the eggs, cream and milk together, then fold in the pumpkin puree, chopped sage and a good grating of nutmeg. Season well – the goat’s cheese will add salt, but the base needs seasoning too. 5. Scatter the crumbled goat’s cheese into the blind-baked pastry case, pour over the pumpkin custard, and bake at 170°C (150°C fan) for 25–30 minutes until just set with a slight wobble in the centre. 6. Cool for at least 20 minutes before slicing. Finish with the crispy sage leaves and a little extra goat’s cheese.
Pumpkin & Vanilla Tart (it’s savoury!) Serves: Makes approx. 20 Prep time: 20 minutes, plus 30 minutes chilling Cook time: 12–14 minutes
No-Bake Vanilla & Spiced Apple “Toffee” Pot This delicious autumnal special is super-easy to make with kids – entirely no-cook, with a spooky addition! Method 1. Have the kids crush the biscuits in a food bag with a rolling pin until they look like “soil” – some finer, some chunkier is fine. 2. Mix the crushed biscuits with the brown sugar and melted butter in a bowl until it clumps together like damp soil. 3. Stir the LittlePod Vanilla Paste through the yoghurt or custard. 4. Let the kids build the jars in layers: a spoonful of biscuit “soil”, then stewed apple, then vanilla yoghurt, repeating until the jar is full, finishing with a layer of biscuit soil on top. 5. Chill for at least an hour to firm up. 6. Just before serving, press a jelly worm into the top of each jar so it looks like it’s crawling out of the soil.
Serves: Makes 6 jars Prep time: 20 minutes, plus 1 hour chilling Ingredients • 300g ready-made cinnamonstewed apple (shop-bought, or lightly warmed apple sauce with a pinch of cinnamon) • 400g thick vanilla yoghurt or vanilla custard • 2 tsp LittlePod Vanilla Paste • 150g digestive biscuits or ginger biscuits • 30g soft brown sugar • 1 tbsp melted butter • 6 jam jars • 6 jelly worms, to finish
Ingredients • 1 x 320g sheet all-butter shortcrust pastry, blind-baked in a 23cm tart tin • 600g pumpkin or butternut squash, peeled and diced • 40g unsalted butter • 1 tsp LittlePod Vanilla Paste • 3 large eggs • 150ml double cream • 100ml whole milk • 100g crumbled soft goat’s cheese, plus extra for finishing • 1 small bunch sage leaves • Salt and black pepper • Freshly grated nutmeg
Chef’s Note: Plate it exactly as you would a sweet pumpkin pie to surprise your guests!
With goat’s cheese and sage – this looks like a sweet pumpkin pie, but is deliciously, unexpectedly savoury.
Method
1. Preheat the oven to 190°C (170°C fan). Roast the pumpkin on a tray with half the butter, salt and pepper for 25–30 minutes until soft and lightly caramelised at the edges. 2. Meanwhile, melt the remaining butter in a small pan and fry half the sage leaves until crisp; set aside for garnish. Finely chop the remaining sage. 3. Blitz the roasted pumpkin with the LittlePod Vanilla Paste and browned butter from the pan until smooth – it should taste rounded and slightly sweet, not sharp. 4. Whisk the eggs, cream and milk together, then fold in the pumpkin puree, chopped sage and a good grating of nutmeg. Season well – the goat’s cheese will add salt, but the base needs seasoning too. 5. Scatter the crumbled goat’s cheese into the blind-baked pastry case, pour over the pumpkin custard, and bake at 170°C (150°C fan) for 25–30 minutes until just set with a slight wobble in the centre. 6. Cool for at least 20 minutes before slicing. Finish with the crispy sage leaves and a little extra goat’s cheese.
Vanilla & Venison Ice Cream with Balsamic Glaze Serves: Approx. 8-10 Prep time: 20 minutes Cook time: 4 hours infusing, plus churn and freeze time Ingredients • 250g lean venison off-cuts • 350ml double cream • 250ml whole milk • 2 tsp LittlePod Vanilla Paste • 5 large egg yolks • 80g caster sugar • Pinch of salt • 50g crispy roasted venison haunch, very finely chopped To Serve • Balsamic vinegar glaze, to drizzle • Fresh coriander leaves, finely chopped
Chef’s Notes: The aim is to create a subtle venison flavour rather than an overpowering meaty taste. The vanilla provides an added sweetness and warmth while rounding out the game flavours, while the balsamic glaze adds acidity and richness. The fresh coriander gives a bright, herb finish.
This recipe was kindly given to us by our friend, Joe Mann, Head of Food Preparation & Nutrition at Queen’s College, Taunton. A sophisticated sweet-and-savoury dessert using real vanilla, roasted venison and balsamic vinegar.
Method
1. Roast the Venison – heat the oven to 200°C. Place the 250g of lean venison off-cuts on a baking tray and roast for approximately 15 minutes, or until well browned and crispy. 2. Make the venison infusion – put the double cream and milk into a saucepan. Bring gently to the boil, then reduce the heat. Add a pinch of salt, the hot roasted venison pieces and LittlePod Vanilla Paste. Keep on a very low heat and allow the venison to infuse for at least 4 hours. 3. Make the ice cream base – whisk the egg yolks and sugar in a heatproof bowl until pale and smooth. Strain the warm cream and milk through a fine sieve, pressing the venison firmly to extract as much flavour as possible. Slowly pour the hot infused cream into the egg mixture, whisking constantly.
“Blood” Beetroot & Vanilla Panna Cotta
4. Cook the custard – return the mixture to the saucepan. Cook gently over a low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Do not allow it to boil. Remove from the heat and cool quickly.
Serves: 4–6 Prep time: 25 minutes, plus 4 hours setting Cook time: 15 minutes
Method
5. Add more venison – finely chop 50g crispy roasted venison haunch. Once the ice cream base has cooled, fold the chopped venison through the mixture.
Ingredients For the panna cotta • 4 gelatine leaves (3 if serving in glasses) • 300ml double cream • 150ml whole milk • 60g caster sugar • 1 vanilla pod, split and seeds scraped (or 1 tsp LittlePod Vanilla Paste) • 200g cooked beetroot, blitzed to a smooth puree
3. Squeeze the excess water from the gelatine and whisk it into the warm cream until fully dissolved.
6. Churn – pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. Transfer to a freezer-safe container and freeze until firm enough to scoop. 7. Serve – place a scoop of venison ice cream on each plate. Drizzle with a small amount of sticky balsamic vinegar glaze. Finish with a few finely chopped fresh coriander leaves. Serve immediately.
For the “blood” coulis • 150g raspberries or mixed red berries • 50g caster sugar • 1 tbsp lemon juice • 1 tsp cornflour mixed with 1 tbsp water (optional, for a thicker finish) For the vanilla syrup • 50g caster sugar • 50ml water • 1 tsp LittlePod Vanilla Paste To finish: fresh raspberries and small mint leaves
The perfect “make” for Halloween – a striking pink-red panna cotta with a “blood” coulis, vanilla syrup and fresh raspberries.
1. Soak the gelatine leaves in cold water for 5 minutes until soft. 2. Warm the cream, milk, sugar and vanilla together in a pan until the sugar dissolves and it is just below simmering – do not boil.
4. Stir in the beetroot puree until the mixture is a smooth, even pink-red. Pass through a sieve for a silky finish. 5. Divide between 4–6 lightly oiled dariole or ring moulds (or glasses) and chill for at least 4 hours, ideally overnight. 6. For the coulis, simmer the berries, sugar and lemon juice for 5 minutes until softened, then blitz and sieve. Stir in the cornflour slurry and return briefly to the heat for a thicker, more “blood-like” drip consistency. Cool completely. 7. For the vanilla syrup, simmer the sugar, water and LittlePod Vanilla Paste for 3–4 minutes until lightly syrupy. Cool. 8. To serve, dip each mould briefly in hot water and turn out onto a plate. Swirl the vanilla syrup around the base, spoon the coulis over the top so it “bleeds” down the side, and finish with raspberries and mint.
Chef’s Notes: The vanilla’s job here is to round off the beetroot’s earthiness. Four leaves give a panna cotta firm enough to turn out cleanly; use three if serving in glasses for a softer set (leaf sizes vary, so check the packet).
Vanilla & Venison Ice Cream with Balsamic Glaze Serves: Approx. 8-10 Prep time: 20 minutes Cook time: 4 hours infusing, plus churn and freeze time Ingredients • 250g lean venison off-cuts • 350ml double cream • 250ml whole milk • 2 tsp LittlePod Vanilla Paste • 5 large egg yolks • 80g caster sugar • Pinch of salt • 50g crispy roasted venison haunch, very finely chopped To Serve • Balsamic vinegar glaze, to drizzle • Fresh coriander leaves, finely chopped
Chef’s Notes: The aim is to create a subtle venison flavour rather than an overpowering meaty taste. The vanilla provides an added sweetness and warmth while rounding out the game flavours, while the balsamic glaze adds acidity and richness. The fresh coriander gives a bright, herb finish.
This recipe was kindly given to us by our friend, Joe Mann, Head of Food Preparation & Nutrition at Queen’s College, Taunton. A sophisticated sweet-and-savoury dessert using real vanilla, roasted venison and balsamic vinegar.
Method
1. Roast the Venison – heat the oven to 200°C. Place the 250g of lean venison off-cuts on a baking tray and roast for approximately 15 minutes, or until well browned and crispy. 2. Make the venison infusion – put the double cream and milk into a saucepan. Bring gently to the boil, then reduce the heat. Add a pinch of salt, the hot roasted venison pieces and LittlePod Vanilla Paste. Keep on a very low heat and allow the venison to infuse for at least 4 hours. 3. Make the ice cream base – whisk the egg yolks and sugar in a heatproof bowl until pale and smooth. Strain the warm cream and milk through a fine sieve, pressing the venison firmly to extract as much flavour as possible. Slowly pour the hot infused cream into the egg mixture, whisking constantly.
“Blood” Beetroot & Vanilla Panna Cotta
4. Cook the custard – return the mixture to the saucepan. Cook gently over a low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Do not allow it to boil. Remove from the heat and cool quickly.
Serves: 4–6 Prep time: 25 minutes, plus 4 hours setting Cook time: 15 minutes
Method
5. Add more venison – finely chop 50g crispy roasted venison haunch. Once the ice cream base has cooled, fold the chopped venison through the mixture.
Ingredients For the panna cotta • 4 gelatine leaves (3 if serving in glasses) • 300ml double cream • 150ml whole milk • 60g caster sugar • 1 vanilla pod, split and seeds scraped (or 1 tsp LittlePod Vanilla Paste) • 200g cooked beetroot, blitzed to a smooth puree
3. Squeeze the excess water from the gelatine and whisk it into the warm cream until fully dissolved.
6. Churn – pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. Transfer to a freezer-safe container and freeze until firm enough to scoop. 7. Serve – place a scoop of venison ice cream on each plate. Drizzle with a small amount of sticky balsamic vinegar glaze. Finish with a few finely chopped fresh coriander leaves. Serve immediately.
For the “blood” coulis • 150g raspberries or mixed red berries • 50g caster sugar • 1 tbsp lemon juice • 1 tsp cornflour mixed with 1 tbsp water (optional, for a thicker finish) For the vanilla syrup • 50g caster sugar • 50ml water • 1 tsp LittlePod Vanilla Paste To finish: fresh raspberries and small mint leaves
The perfect “make” for Halloween – a striking pink-red panna cotta with a “blood” coulis, vanilla syrup and fresh raspberries.
1. Soak the gelatine leaves in cold water for 5 minutes until soft. 2. Warm the cream, milk, sugar and vanilla together in a pan until the sugar dissolves and it is just below simmering – do not boil.
4. Stir in the beetroot puree until the mixture is a smooth, even pink-red. Pass through a sieve for a silky finish. 5. Divide between 4–6 lightly oiled dariole or ring moulds (or glasses) and chill for at least 4 hours, ideally overnight. 6. For the coulis, simmer the berries, sugar and lemon juice for 5 minutes until softened, then blitz and sieve. Stir in the cornflour slurry and return briefly to the heat for a thicker, more “blood-like” drip consistency. Cool completely. 7. For the vanilla syrup, simmer the sugar, water and LittlePod Vanilla Paste for 3–4 minutes until lightly syrupy. Cool. 8. To serve, dip each mould briefly in hot water and turn out onto a plate. Swirl the vanilla syrup around the base, spoon the coulis over the top so it “bleeds” down the side, and finish with raspberries and mint.
Chef’s Notes: The vanilla’s job here is to round off the beetroot’s earthiness. Four leaves give a panna cotta firm enough to turn out cleanly; use three if serving in glasses for a softer set (leaf sizes vary, so check the packet).
Exotic Fruit & Vanilla Ceviche-Style Salad Serves: 4–6 as a starter Prep time: 25 minutes Cooking required: None – serve well chilled
Chilli & Vanilla Chocolate Butter Serves: 4–6 as a sharing plate or starter Prep time: 20 minutes Cook time: 35 minutes Ingredients For the chilli & vanilla chocolate butter • 200g unsalted butter, softened • 60g dark chocolate (70%), melted, cooled slightly • 2 tsp LittlePod Vanilla Paste • ½–1 tsp chilli flakes, to taste • ¼ tsp flaky sea salt For the vegetables • 3 medium carrots, peeled and cut into thick slices • 3 mixed peppers, deseeded and cut into wide strips • 2 medium leeks, trimmed, halved lengthways, washed well and cut into 8cm lengths • 2 medium courgettes, cut into thick batons • 3 tbsp olive oil, plus extra to finish • Salt and freshly ground black pepper To serve • 6 thick slices sourdough • 1 fresh red chilli, sliced • A few sprigs of flat-leaf parsley • Flaky sea salt Chef’s Notes: The butter can be made a day ahead and rolled into a log in cling film. Let the melted chocolate cool before beating it in, or the butter will split. The vegetables can be roasted ahead and reheated; swap in whatever is in season.
Unexpected buttery flavours drizzled over roasted peppers and seasonal vegetables on charred sourdough toast. Method 1. Preheat the oven to 200°C (180°C fan). Toss the carrots with 1 tablespoon of the olive oil and a pinch of salt on a large tray and roast for 10 minutes to give them a head start. 2. Toss the peppers, leeks and courgettes with the remaining olive oil, salt and pepper. Add to the tray (or use a second tray – do not overcrowd) and roast for a further 20–25 minutes, turning once, until everything is tender and lightly caramelised at the edges. 3. While the vegetables roast, make the butter. Beat the softened butter with the melted chocolate, LittlePod Vanilla Paste, chilli flakes and salt until smooth and evenly speckled. Taste and adjust the chilli – it should announce itself after the vanilla, not before. 4. Char the sourdough slices on a hot griddle or under a grill until well marked on both sides. 5. Pile the roasted vegetables onto the charred toast, then spoon generous amounts of the chilli-vanilla chocolate butter over the top so it melts through the heat of the vegetables. 6. Finish with fresh sliced chilli, parsley leaves, a drizzle of olive oil and a scattering of flaky salt. Serve immediately while the butter is still melting.
Ingredients • 3 ripe but firm peaches or nectarines (about 450g), stoned and sliced very thinly • 3 kiwi fruit (gold if you can find them), peeled and sliced very thinly • 4 passion fruit, pulp scooped out (2 for the dressing, 2 to finish) • 150g fresh raspberries For the dressing • 2 tsp LittlePod Vanilla Paste • Juice of 1–2 limes, to taste • 1 tbsp extra virgin olive oil • 1 tsp fish sauce (optional) • 1 small red chilli, finely sliced (optional) • Pinch of flaky sea salt To finish: small mint leaves and mint flowers if available Optional addition (choose one): • 200g good smoked salmon, cut into thin ribbons • 8 very fresh king scallops (about 200g), sliced into thin discs
Thin-sliced fruit, real vanilla and a sharp lime dressing – with optional smoked salmon or raw scallop
Method 1. Make the dressing: whisk the LittlePod Vanilla Paste, the pulp of 2 passion fruit, lime juice, olive oil, fish sauce (if using) and a pinch of salt together. Taste - it should be bright and sharp, with the vanilla giving warmth and depth rather than sweetness. Add a little chilli if you want some heat. 2. Chill the plates. Slice the peaches and kiwi as thinly as you can (a mandoline or a very sharp knife), keeping the fruit cold until you are ready to plate. 3. Fan the peach and kiwi slices in overlapping circles on each plate, alternating the colours, leaving a little space in the centre. 4. If using scallops, lay the thin discs among the fruit, spoon over a little dressing and leave for 5–10 minutes to lightly “cure” in the lime. If using smoked salmon, tuck the ribbons between the fruit just before serving - it needs no curing. 5. Spoon the remaining dressing and the rest of the passion fruit pulp over the top, so it pools around the fruit. 6. Pile a small cluster of raspberries in the centre of each plate and finish with mint leaves, mint flowers and a few flakes of sea salt. Serve immediately.
Chef’s Notes: This works with almost any fruit – mango, papaya, lychee, pineapple, dragonfruit; the sky is the limit, so use what is in season. Smoked salmon or thin raw scallop pairs beautifully and makes it a more savoury starter. Dress at the last minute – the fruit weeps if left.
Exotic Fruit & Vanilla Ceviche-Style Salad Serves: 4–6 as a starter Prep time: 25 minutes Cooking required: None – serve well chilled
Chilli & Vanilla Chocolate Butter Serves: 4–6 as a sharing plate or starter Prep time: 20 minutes Cook time: 35 minutes Ingredients For the chilli & vanilla chocolate butter • 200g unsalted butter, softened • 60g dark chocolate (70%), melted, cooled slightly • 2 tsp LittlePod Vanilla Paste • ½–1 tsp chilli flakes, to taste • ¼ tsp flaky sea salt For the vegetables • 3 medium carrots, peeled and cut into thick slices • 3 mixed peppers, deseeded and cut into wide strips • 2 medium leeks, trimmed, halved lengthways, washed well and cut into 8cm lengths • 2 medium courgettes, cut into thick batons • 3 tbsp olive oil, plus extra to finish • Salt and freshly ground black pepper To serve • 6 thick slices sourdough • 1 fresh red chilli, sliced • A few sprigs of flat-leaf parsley • Flaky sea salt Chef’s Notes: The butter can be made a day ahead and rolled into a log in cling film. Let the melted chocolate cool before beating it in, or the butter will split. The vegetables can be roasted ahead and reheated; swap in whatever is in season.
Unexpected buttery flavours drizzled over roasted peppers and seasonal vegetables on charred sourdough toast. Method 1. Preheat the oven to 200°C (180°C fan). Toss the carrots with 1 tablespoon of the olive oil and a pinch of salt on a large tray and roast for 10 minutes to give them a head start. 2. Toss the peppers, leeks and courgettes with the remaining olive oil, salt and pepper. Add to the tray (or use a second tray – do not overcrowd) and roast for a further 20–25 minutes, turning once, until everything is tender and lightly caramelised at the edges. 3. While the vegetables roast, make the butter. Beat the softened butter with the melted chocolate, LittlePod Vanilla Paste, chilli flakes and salt until smooth and evenly speckled. Taste and adjust the chilli – it should announce itself after the vanilla, not before. 4. Char the sourdough slices on a hot griddle or under a grill until well marked on both sides. 5. Pile the roasted vegetables onto the charred toast, then spoon generous amounts of the chilli-vanilla chocolate butter over the top so it melts through the heat of the vegetables. 6. Finish with fresh sliced chilli, parsley leaves, a drizzle of olive oil and a scattering of flaky salt. Serve immediately while the butter is still melting.
Ingredients • 3 ripe but firm peaches or nectarines (about 450g), stoned and sliced very thinly • 3 kiwi fruit (gold if you can find them), peeled and sliced very thinly • 4 passion fruit, pulp scooped out (2 for the dressing, 2 to finish) • 150g fresh raspberries For the dressing • 2 tsp LittlePod Vanilla Paste • Juice of 1–2 limes, to taste • 1 tbsp extra virgin olive oil • 1 tsp fish sauce (optional) • 1 small red chilli, finely sliced (optional) • Pinch of flaky sea salt To finish: small mint leaves and mint flowers if available Optional addition (choose one): • 200g good smoked salmon, cut into thin ribbons • 8 very fresh king scallops (about 200g), sliced into thin discs
Thin-sliced fruit, real vanilla and a sharp lime dressing – with optional smoked salmon or raw scallop
Method 1. Make the dressing: whisk the LittlePod Vanilla Paste, the pulp of 2 passion fruit, lime juice, olive oil, fish sauce (if using) and a pinch of salt together. Taste - it should be bright and sharp, with the vanilla giving warmth and depth rather than sweetness. Add a little chilli if you want some heat. 2. Chill the plates. Slice the peaches and kiwi as thinly as you can (a mandoline or a very sharp knife), keeping the fruit cold until you are ready to plate. 3. Fan the peach and kiwi slices in overlapping circles on each plate, alternating the colours, leaving a little space in the centre. 4. If using scallops, lay the thin discs among the fruit, spoon over a little dressing and leave for 5–10 minutes to lightly “cure” in the lime. If using smoked salmon, tuck the ribbons between the fruit just before serving - it needs no curing. 5. Spoon the remaining dressing and the rest of the passion fruit pulp over the top, so it pools around the fruit. 6. Pile a small cluster of raspberries in the centre of each plate and finish with mint leaves, mint flowers and a few flakes of sea salt. Serve immediately.
Chef’s Notes: This works with almost any fruit – mango, papaya, lychee, pineapple, dragonfruit; the sky is the limit, so use what is in season. Smoked salmon or thin raw scallop pairs beautifully and makes it a more savoury starter. Dress at the last minute – the fruit weeps if left.
Still think vanilla is just for custard? Hot Vanilla Toddy Serves: 1 (scale up as needed) Prep time: 5 minutes Base infusion: Vanilla whisky can be pre-infused up to a week ahead Ingredients • 50ml vanilla-infused whisky or dark rum (see note) • 15ml quince or damson shrub, or a good quality quince liqueur • 2 dashes aromatic bitters • 1 tsp demerara sugar or sugar syrup • 100ml just-boiled water • A short piece of vanilla pod, to garnish
Chef’s Note: The pre-infused vanilla spirit is the one element worth prepping several days ahead, since it needs time to develop.
A huge thank you to LittlePod Ambassador and Master Chef of Great Britain, Peter Gorton, and to real food pioneer and educator Joe Mann for their deliciously innovative recipes. As the season gets cooler, warm your hands around this Hot Vanilla Toddy, where real vanilla and fruity quince turn a classic winter warmer into something truly special.
Method
1. To infuse the base spirit, split a vanilla pod lengthways, add it to a bottle of whisky or dark rum, and leave for at least 3–5 days, shaking occasionally, then strain if a cleaner finish is preferred. 2. Warm a heatproof glass, add the vanilla spirit, shrub, bitters and sugar, then top with just-boiled water and stir. Garnish with a piece of vanilla pod.
Looking for more culinary inspiration? Visit the recipes section of our website for a world of flavourful ideas and shop our range of responsibly-sourced ingredients online too.
Still think vanilla is just for custard? Hot Vanilla Toddy Serves: 1 (scale up as needed) Prep time: 5 minutes Base infusion: Vanilla whisky can be pre-infused up to a week ahead Ingredients • 50ml vanilla-infused whisky or dark rum (see note) • 15ml quince or damson shrub, or a good quality quince liqueur • 2 dashes aromatic bitters • 1 tsp demerara sugar or sugar syrup • 100ml just-boiled water • A short piece of vanilla pod, to garnish
Chef’s Note: The pre-infused vanilla spirit is the one element worth prepping several days ahead, since it needs time to develop.
A huge thank you to LittlePod Ambassador and Master Chef of Great Britain, Peter Gorton, and to real food pioneer and educator Joe Mann for their deliciously innovative recipes. As the season gets cooler, warm your hands around this Hot Vanilla Toddy, where real vanilla and fruity quince turn a classic winter warmer into something truly special.
Method
1. To infuse the base spirit, split a vanilla pod lengthways, add it to a bottle of whisky or dark rum, and leave for at least 3–5 days, shaking occasionally, then strain if a cleaner finish is preferred. 2. Warm a heatproof glass, add the vanilla spirit, shrub, bitters and sugar, then top with just-boiled water and stir. Garnish with a piece of vanilla pod.
Looking for more culinary inspiration? Visit the recipes section of our website for a world of flavourful ideas and shop our range of responsibly-sourced ingredients online too.
Specialising in REAL vanilla since 2010, LittlePod supplies home cooks, chefs and food manufacturers. Our innovative natural LittlePod Vanilla Paste in a tube makes real vanilla easier than ever to use. We offer real extracts of coffee chocolate and vanilla, which grow together in the rainforest and are the perfect flavour partners in the kitchen. We source Madagascan, Tanzanian and Tahitian vanilla pods, as well as Indonesian pods from the LittlePod Orchard in Bali, where polyculture farming directly supports farmers and their families.
littlepod.co.uk little_pod tel: 01395 232022