From our family kitchen
Spanish-style coconut oil
Published
Makes 4 servings
Ingredients
- 4 tbsp Lucy Bee coconut oil
- Pinch of saffron threads
- 1 garlic clove, peeled
- 1 tbsp smoked paprika
- 75g roasted red peppers, peeled
- 1 tsp ground fennel
- Pinch each of Himalayan salt and ground black pepper
Method
Blitz all the ingredients to a smooth paste in a food processor. Place in a recycled Lucy Bee jar and refrigerate.
Tips and notes
This oil gives food a deep, smoky flavour. Stir into soups or casseroles or use it as a sauce with your favourite meals.
From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.
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The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story