Grapevine Stories

Some more practical and delicious 'Lockdown recipes' for you to try

Caroline from Coco & Roses has put together a couple more recipes for us to try - they could be worth doing for picnic lunches with the weather the way that it is at the moment!


Inspired by Lisa Faulkner

(Makes 12) 

50g Butter

90g/6 tbsp maple syrup (you can also use honey/date syrup etc)

90g/6 tbsp golden syrup 

100g Oats

100g crushed cereal/granola/nuts/seeds – mix it up!

150g sultanas

150g chopped dried fruit – I used goji berries/apricots/dates

·      Melt butter with syrups and take off heat

·      Mix together the dry ingredients and then pour in hot syrup

·      Stir well until every ingredient is coated 

·      Line baking tray and fill with mixture, using the back of spoon push it into the corners and flatten down.

·      Bake for 20 mins and then leave to cook in the tray for a further 20 mins to cool completely. Cut into bars 

If you are freezing – cut bars and freeze flat & once frozen pack into a lined tupperware – take out and leave to defrost before eating!


(Makes about 1lt)

You can make this with any citrus fruit/combination 

500ml of citrus juice + zest if you wish: lemon/orange/grapefruit/lime

500ml water

650g granulated sugar 

·      Mix juice with water and add sugar

·      Bring to the boil and leave it on a rolling boil for approximately 10 minutes or until the mixture has thickened.  Whisk as necessary, to make sure all the sugar dissolves.

·      Pour through a sieve to catch any bits and leave to cool.

·      Pour into containers – will keep for up to 1 month in fridge.

 Dilute 1 part cordial to 3 parts water – or better still, with vodka, fizzy water, crushed ice & mint!



(Feeds 4-6 people)

1 pack of ready rolled pastry – puff or shortcrust

Sautéed onions/leeks

Gently fried bacon/chorizo

Partly cooked broccoli/peas/veg

6 eggs whisked with a bit of milk, salt & pepper

2 handfuls of grated cheese

1tbsp Pesto

·      Roll out pastry and fit into flat tin and bake blind for approx 10mins at 200oC.

·      Remove from oven and spread pesto on base and scatter sautéed onions/leeks, bacon/chorizo, veg, grated cheese.

·      Place filled tin on a large baking tray and then fill with egg mixture (I do this in case the mixture leaks out of the tin – much easier to clean a tray rather than the bottom of the oven!)

·      Bake for approx 20 mins until well risen and pastry is cooked – at 200/220oC.


Potatoes Wedges

Olive Oil

Salt & Pepper

Grated Cheese

Cooked Bacon/Chorizo bits

Finely chopped Spring Onions

Sour Cream

Jalapeños peppers 

·      Cook your potatoes wedges as normal and then top with cheese & bacon/chorizo and return to the oven until cheese has melted.

·      Serve with spring onions, jalapeños peppers & sour cream.


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