Recipes & Inspiration

Leanne Chinnery
Bruschetta, tomatoes and basil drizzled with pomegranate balsamic vinegar.

Bruschetta, tomatoes and basil drizzled with pomegranate balsamic vinegar.

Sweet, seasonal tomatoes and basil are such a perfect pair, and make this simple bruschetta recipe sing Ingredients 2 handfuls mixed ripe tomatoes 1 small bunch fresh basil , leaves picked sea salt freshly ground black pepper Divinity extra virgin olive oil Divinity pomegranate balsamic vinegar reduction Method The bread is best sliced 1cm thick and toasted on a barbecue, but it can also be done in a griddle pan for ease at home. After that it should be lightly rubbed a couple of times with a cut clove of garlic, then drizzled with some our extra virgin olive oil...

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Leanne Chinnery
Chorizo, cherry tomatoes on gluten free pasta

Chorizo, cherry tomatoes on gluten free pasta

Nothing beats this for a quick and easy dinner.  The chorizo adds a little kick but if you like things a little hotter add some fresh or dried chilli.  As an alternative to the chorizo you can use bacon or salami but the the deep flavour of a good chorizo and the fattiness of the sausage melts into everything to create a wonderful sauce. Ingredients Divinity Extra Virgin Olive oil knob of butter Garlic, 3-4 cloves crushed 1x punnet of cherry tomatoes 1 -2 Chorizo, sliced ½ red onion, sliced thinly 1x courgette, chopped Parmesan Chopped Italian (or flat leaf)parsley...

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Leanne Chinnery
Fresh scallops sauteed in roasted garlic olive oil & butter

Fresh scallops sauteed in roasted garlic olive oil & butter

INGREDIENTS   500gm. sea scallops (about 15 scallops).   ½ teaspoon kosher salt   ¼ teaspoon black pepper   ¼ teaspoon garlic powder   1 tablespoon unsalted butter   1 tablespoon roasted garlic infused olive oil INSTRUCTIONS Rinse the scallops and pat them dry with paper towels. Sprinkle them with kosher salt, pepper and garlic powder. Heat the butter and olive oil in a large (14-inch), heavy bottomed skillet, over medium-high heat, about 3 minutes. Add the scallops in a single layer, making sure they don't touch each other. Sear the scallops about 3 minutes on each side. You want a nice brown crust on both sides, and you want the internal temperature,...

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Leanne Chinnery
A delicious treat, try this Italian lemon and olive oil pound cake with natural yogurt.

A delicious treat, try this Italian lemon and olive oil pound cake with natural yogurt.

ITALIAN LEMON & OLIVE OIL POUND CAKE INGREDIENTS 1 cup all-purpose flour 1 tsp. baking powder ½ tsp. kosher salt 2 large eggs ½ cup granulated sugar Finely grated zest of 2 lemons 1/3 cup extra virgin olive oil 1 ½ tablespoons whole milk ¾ cup ricotta cheese (can substitute Greek yogurt) ¼ cup fresh lemon juice, strained 3 ½ tablespoons unsalted butter, melted LEMON GLAZE: 1 cup powdered sugar 1 ½ tablespoons fresh lemon juice INSTRUCTIONS Preheat the oven to 165 C. Line the bottom of 23 x 11 cm loaf pan with parchment paper, butter the pan and...

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