Cooking with Giuliano’s Olive Oil

Here are some brilliant starters, side dishes and main courses which have been made using a variety of Giuliano’s olive oils and other items from their product range. When you use a high-quality olive oil in a dish you can really taste the difference, so it is certainly worth investing in a bottle.

You can see the Giuliano’s product range online, or you can have a chat with them and pick up a bottle or two at Ilkley’s Real Food Market on the first Sunday of every month.

Thanks to Giuliano’s for giving us a bottle of olive oil to experiment with. ?

Golden Beetroot Salad

  • Golden beetroots
  • Toasted pine nuts
  • Olive oil
  • Mozzarella

golden beetroot salad

Boil the golden beetroot until soft (about 20-30 minutes). Chop into chunks, then sprinkle over mozzarella and toasted pine nuts then drizzle with olive oil.

These delicious golden beetroots were from The Organic Pantry – you can order from their website, or you can pick up some delicious veg from them at one of the many markets they attend.

Beetroot Carpaccio

  • Golden beetroot
  • Crumbled feta cheese
  • 1sp crème fraîche
  • Half a lemon
  • Olive oil
  • Salt & pepper


Boil and thinly slice the beetroot, lay on a plate and sprinkle the feta over it. In a bowl, mix the crème fraîche and a squeeze of lemon. Drizzle over the beetroot, and sprinkle on a few gratings of lemon zest. Add a splash of olive oil and then add a little salt and pepper.
Recipe from Miguel Barclay’s Fast & Fresh One Pound Meals

Tomato Salad

  • Cherry tomatoes
  • Basil
  • Toasted pine nuts
  • Olives
  • Feta
  • Olive oil

booths tomatoes

I like using the Booths speciality tomatoes because they are extra flavoursome, and make the dish look a bit more interesting.


Wash & chop up the ingredients, then drizzle with olive oil.

tomato salad

Homemade Pesto

making pesto

Blend together the cheese, basil, salt, garlic and pine nuts. Add a splash of olive oil, blend together and hey pesto!

Prawn Linguine

  • Prawns
  • Linguine
  • Shallot
  • Garlic clove
  • Chilli pepper infused olive oil
  • Parsley

prawn linguine

Dice the shallot and clove of garlic and fry in a pan. Add the prawns and parsley. In a seperate pan, boil up the linguine. When the linguine is ready, add it to the frying pan, then pour over a good splash of chilli infused olive oil. You could also sprinkle on some chilli flakes.

Green Salad

  • Ripe avocado
  • Celery
  • Cucumber
  • Lettuce
  • Lemon infused olive oil
  • Red wine vinegar

avocado salad

Prepare the salad then dress it by pouring on a mixture of lemon infused olive oil and red wine vinegar.

Butternut Squash Tagliatelle with Pistachio Pesto

  • Tagliatelle
  • Butternut squash
  • Pistachio pesto
  • Shallot

butternut sqaush recipe

Peel and remove the ends of the butternut squash, remove the seeds from inside. Chop up the squash and add to a pan of boiling water, it only takes about 6 minutes to cook, and you can tell when its ready when you can easily stick a fork in it. Boil some tagliatelle. Dice a shallot and fry it up in a separate pan. When the squash is ready, drain it and then add it to the frying pan. Also, add the cooked tagliatelle to the frying pan. Add in a dollop of the pistachio pesto, stir it all around and then serve!


You can follow Giulianos on Facebook to keep up to date with their latest news!

If you’d like some more cooking inspiration, you can see more recipes here.


Lavender Shortbread

Lavender Shortbread with Homemade Lavender Sugar

How to Make Lavender Sugar

If you have English lavender growing in your garden and haven’t used any pesticides nearby then harvest it to make lavender sugar.
Ideally, pick the lavender on a hot sunny day, just before the flowers open. Tie the stalks together and leave to hang upside down for a few days until dry.
Break off the flower buds and add to castor sugar. Following the advice of Sarah Cook, you should combine 2 tsp of lavender flowers to 1kg of castor sugar.

Store in an airtight container
If you aren’t fortunate enough to have lavender growing in your garden, lavender sugar may be purchased from Yorkshire Lavender.
It is delicious in the following recipe.

Lavender shortbread

(inspired by Belvoir fruit farms recipe)


110g butter (at room temperature)
50g lavender sugar
175g plain flour
Lavender buds for decoration


Cream together the butter and sugar,
Stir in the flour
Mix to a dough and roll out to approx 1/2 cm thick

rolling out
Cut the shortbread into rounds using a cutter
Add lavender buds to decorate

biscuits on baking paper
Bake in a  preheated oven 160 degrees C, gas mark 4, for approx 15 mins, until just turning golden.

My cutters are all rather big, so I used a sherry glass to make dainty biscuits.

lavender biscuits

If you’ve enjoyed this, you might also like Ms Glug Jug’s Banana Bread Recipe. 

Banana Bread

Banana Bread

If you realise your bananas have gone brown and spotty here is an excellent recipe that needs them to be very ripe


200g self-raising flour
1/4 teaspoon of bicarbonate of soda
1/2 teaspoon of salt
75g butter
150g castor sugar
2 eggs, beaten
450g (about 3 large) bananas


Mush the overripe bananas in their own bowl

mushing banana

Mix the flour, bicarbonate of soda and salt in a bowl
Cream the butter and sugar together
Add the eggs a little at a time alternately with the flour

baking banana bread
Stir in the remaining flour and the bananas
( chopped walnuts and or sultanas can be added at this point if you like)
Tip into a 2lb loaf tin, greased and lined with grease proof paper

banana bread tin
Bake for 11/4 hours at 180 Degrees C, gas mark 4
Tip out, remove the paper

banana bread cooking
Cool on a wire rack
Serve cut into slices and spread with butter

Once cool wrap in foil and keep for 24 hours before eating for an extra flavoursome treat.

Carrot and Coriander Soup

Carrot and Coriander Soup

This is a delicious warming soup which is easy to make and reheat.
It makes a light lunch or enjoy it as a comforting snack when you get in from work, rather than heading for the biscuit tin!
If you use a vegetable stock then it is suitable for sharing with your veggie friends. Actually, I like to use Marigold Swiss Vegetable Bouillon for any recipe that requires stock.
I use the following quantities for about four servings, but they are all approximate and rather depend on what is in the vegetable rack.


2 onions
6 carrots, washed and chopped
1 potato, washed and chopped
1 heaped teaspoon ground coriander
Fresh coriander, finely chopped, but reserve 4 sprigs for garnish
1-litre vegetable stock


Chop and fry the onions. Fry in a splash of olive oil and a knob of butter (if available) making sure they don’t burn.
Add ground coriander and stir for a couple of minutes.
Add carrots and potato and stir briefly.
Add stock, bring to the boil and cook for 20 mins until all the vegetables are soft.
Add the chopped fresh coriander for a couple of minutes.
Blend everything together, reheat if necessary.

To serve

Pour into bowls, add a swirl of cream if desired,
Add a sprig of coriander for decoration.

Delicious with hunks of fresh baguette!

Okra Rice

I first heard about Okra when one of my friends was talking to me about the Indian restaurant Bundobust . She was telling me that the Okra fries are delicious, and similar to courgette fries. Courgette fries are quite possibly my favourite thing in the world, so I wanted to give the okra fries a go.

This meant that I had a large bag of okra left, and it was taking up a lot of room in the freezer, so I started cooking it. It is actually incredibly easy to cook, you basically just have to fry it for about 10 mins (even from frozen).

So, I’ll just tell you a bit about Okra before I write down the recipe. Okra, otherwise known as ladies’ fingers or bhindi, has SO many health benefits. Apparently, it can lower cholesterol, improve digestion, improve vision, boost skin health, prevent certain cancers, strengthen bones, improve cardiovascular health, protect the immune system, lower blood pressure, and protect heart health! Sounds good to me!

okra rice ingredients


  • Packet of microwaveable rice (or you can cook your own rice)
  • 1 big handful of chopped okra (mine was pre-chopped frozen from Asda).
  • Coconut oil
  • Quorn chicken pieces
  • Soy sauce


  • Add coconut oil to a pan, then when it has heated up, add in the okra. (If the okra is icy from the freezer, it will melt and be watery, but its ok).

okra rice cooking

  • Add the onion and Quorn chicken. Stir everything about and let it all cook for about 10 minutes. You can add more coconut oil if it starts to run out.
  • Once it is almost done, add the rice to the pan, and stir it all in. (The rice will soak up any extra water from the okra’s melted ice).
  • Add seasonings if you like, I used paprika, cayenne pepper and chilli powder, (I don’t know what I’m doing when it comes to spices, but it tasted ok).
  • Then its ready to go. I love it with soy sauce ?

okra rice quorn

And there you go! I kept the hob on 5 (6 being the highest) the whole time. This is a delicious and healthy dish, the amount this yields is enough for two people, or you can put half in your lunch box for the next day!

Spinach and Cottage Cheese Cannelloni

This recipe will last for a couple of mealtimes. You can pack it up to take to work, or enjoy it at home in the evening. You can make your own passata if you feel like it, but I find the Tesco Garlic & Herb Passata does the job just fine. This recipe is based on Slimming World’s Baked Cannelloni recipe.


  • 8 Cannelloni Tubes
  • 225g Spinach, washed and trimmed
  • 1 Egg Yolk
  • 225g Natural Cottage Cheese (fat-free)
  • 450ml Passata
  • Sprinkling of Vegetarian Parmesan Style Cheese
  • Salt & Pepper
  • Basil leaves (or dried basil)


  • If the spinach isn’t washed and trimmed.. wash it and trim it

weighing spinach

  • Place the spinach in a pan with a couple of table spoons of water for 3-5 minutes, then drain thoroughly
  • When the spinach is in the sieve, press down on it to squeeze all the excess water out, then chop it up

spinach sieve

  • Put the egg yolk in a large bowl, then stir in the cheese and chopped spinach

cannelloni ingredients

  • Stuff the cannelloni tubes with the mixture, then lay in a tray
  • Pour the passata over the cannelloni then sprinkle some parmesan on top
  • Cook in the oven on 200°C/180°C Fan/Gas Mark 6 for about 25 minutes – you can check if it’s done by sticking a fork in.

Top Tips:

If you’re short on time, buy pre-washed, pre-trimmed spinach! If not, you’ll have to spend about ten minutes just sorting through it all.

In order to get the filling into the tubes, you can scoop it up on a knife and shovel it in that way.

It may seem like there is too much Passata, but the more the better. If there isn’t enough then the dish will dry out and burn in the oven, so just keep pouring it on so it is bathing in it.

If you’ve got a surplus of filling, just stir it in to the sauce. It doesn’t look as nice, but waste not want not!

Half way through cooking, you can stir the pasata about to make sure that there is still enough covering the cannelloni.

If you really don’t like cottage cheese, you could use a light cream cheese instead 🙂

Serve with a salad or a garlic bread, and enjoy.

Chinese Chips

It really is no secret that I love chips, especially the chips from the local Chinese takeaway. I set upon a mission to make my own healthier version, and here it is. Enjoy!


  • Frozen oven chips
  • Pepper cut up into chunks
  • Onion chopped finely
  • Courgettes/ broccoli/ any other veg that you like
  • Coconut oil
  • Spices


  • Place the frozen chips and veg into a large mixing bowl
  • Scoop some coconut oil into a cup and microwave until melted
  • Pour the coconut oil and spices over the chips & veg, and stir so all is coated.
  • Cook according to the instructions on the chip packet (usually on 220°C for about 20 mins).

If you preheat the tray in the oven before pouring the chips & veg on then there is more chance of a really crispy finish.

Bircher Muesli

This is a versatile and tasty cupful of joy that can be enjoyed any time of the day.


  • 1/2 cup rolled oats
  • 1 tsp chia seeds
  • 2 tbsp chopped apricot and raisins
  • Sprinkling of blueberries and any other fruit you like
  • 1 cup almond milk/ oat milk


  • Add the oats and chia seeds and mix together
  • Add the fresh & dried fruit followed by the milk
  • Stir, shake and refrigerate


If you are enjoying this at home then a mason jar works well, but you could use tupperware or a travel mug if you are taking it to go.

Frozen berries work really well in this, especially if you are making it in the evening to eat the next day.