Recipe for Success is a new venture in catering based at the heart of the Cotswolds. We make delicious meals and desserts for you to enjoy as well as being able to satisfy all your outside catering requirements. We will provide you with the best locally produced food made to the highest standard.
Recipe for Success make a delicious range of meals and desserts which are sold frozen. You can enjoy them now or use them to stock up your freezer. We cook everything as you would do at home and in small batches to ensure the finest quality. We use only the best, fresh ingredients and source as much as possible locally from the Cotswolds.
You can find out how to place an order here. Our minimum order is £30. We deliver free to homes within the Cotswolds.
Alternatively, you can buy from us direct at our kitchen in Northleach. Our normal opening hours are Monday to Friday, 9am to 5pm.
Our products can also be found at various shops in the Cotswolds which are listed for you to see. View our range of dishes and desserts.
If you are a retail outlet and are interested in stocking our food please contact us to discuss wholesale discounts, minimum order quantities and delivery.
To use LiveSearch, type in your keyword and wait for a few moments for the results to appear "live" on this page. If you are in a hurry, hit the return key to be taken to a traditional results page.
serves 4
To make the dressing, place the lemon juice, olives, garlic and 50ml of the olive oil in the processor and puree. Add the remaining oil and parsley. Do not season as it will be salty enough! Set aside.
Bring some water to the boil in a saucepan and cook the new potatoes (15-20mins). When done rinse under cold water for a couple of minutes to stop them cooking further. Cut into slices.
Heat two good sized frying pans. Split the olive oil between the two pans. In one fry the potatoes for 3-5 minutes to take on some colour. Then add the courgettes and continue to fry for 2-3 minutes before adding the rocket, garlic and capers. When the rocket has wilted, take off the heat. Season. Finally pour half the dressing over the mixture and stir well.
In the second pan fry the red mullet for 2 minutes skin side down. Turn over and fry for a further 30 seconds.
To serve, place two fillets (skin side up) per person on top of the fried potato, courgette and rocket. Give the remaining dressing a good stir and spoon over the fillets.
LAST NIGHT ...WAS A TRIUMPH. Thank you all so much for all your great work in making it so – your meticulous attention to detail made a huge difference. It was a truly stylish and most memorable evening. I know how much work is involved in getting everything to look like there was nothing to it, the true art of great organisation! Well done – and thank you again. Larry Finlay (MD of Transworld)