Here are the two Isle of Olive recipes that were featured late last year in the handmade limited edition ‘Puddings & Pies’ booklet, which included recipes from stallholders at Venn Street Market.


Lemon, Honey & Mustard Chicken

Cooking time: 30mins          Serves: 2-4

500g chicken breasts (or other parts of chicken, if preferred)

4 medium potatoes

250g of mushrooms (any mushrooms you like or 1 tin)

juice of 1 or 2 lemon (depending on how lemony you like it)

wholegrain mustard

thyme honey (or other honey of your choice)

extra virgin olive oil

unrefined sea salt

black pepper

wild thyme


Dice the potatoes and slice the mushrooms. Mix the honey, mustard, salt and pepper and thyme and cover both sides of the chicken with the sauce. Heat the olive oil in a large frying pan or shallow casserole and slightly fry the potatoes, place these on one side of the casserole and add and brown the chicken. When the chicken has browned, add the mushrooms, a bit more olive oil and the lemon juice. Pour a bit more honey and thyme over the potatoes. Cover the casserole with the lid and allow to cook in medium heat for about 20-30mins. Check occasionally in case you need to add a bit of water.


Greek Semolina Halva

The Greek Semolina halva is a very traditional Greek dessert often cooked on Ash Monday or Clean Monday as called by the Greeks. It is a very easy to make dessert and is great to accompany Greek (or Turkish) coffee. It is also one of the least heavy Greek desserts.

Cooking time: 20mins          Serves: 10

Suitable for vegetarians and vegans

1 cup extra virgin olive oil (could use ½ extra virgin olive oil & ½ sunflower oil for a lighter taste)

2 cups fine semolina

3 cups brown sugar (or white, if preferred)

4 cups water

a handful of almonds

ground cinnamon


Pour the olive oil (or mix of olive oil & sunflower oil) in a pot, heat it to the maximum, though don’t let it smoke, otherwise you have burnt the olive oil, and add the semolina. Stir continuously until the semolina turns golden brown; the darker colour the semolina takes, the stronger the flavour will be, it is up to you how dark you would like it to be, better start with a golden brown colour. Once it has browned add the sugar and then the water. When adding the water, be careful as it will splatter, it is advised to keep a small distance from the pot to avoid getting burned! Keep stirring until the mix has thickened, it will be done when it starts unsticking from the pot. Once it is done, stir in the almonds. Pour in a form of your choice and let it cool. Once is has cooled, turn it upside down on a plate and sprinkle on top with cinnamon.