More Ragdale recipe classics

May 05, 2020
Posted in: Food & Drink   Posted by: Natalie

Last month we shared our recipe for our signature Atholl Brose, and the response we received was overwhelming! To help you enjoy a little slice of Ragdale in your own home, we thought we’d share some more Ragdale recipe classics, including our breakfast Banana Bread, Yukutan Chicken Salad lunchtime favourite, delicious Lemon Posset dessert, tomato and lentil soup and our gluten-free bread rolls.

We really love seeing your creations, so feel free to email your Ragdale recipe creations to and we’ll do our best to feature them on our blog!


Makes 8-12 slices


  • 125g (5oz) butter, at room temperature
  • 225g (8oz) caster sugar
  • 3 medium eggs, lightly beaten
  • 125g (5oz) wholemeal flour
  • 125g (5oz) self-raising flour
  • 2 tsp baking powder
  • Pinch of salt
  • 400g (14oz) ripe bananas


  • Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Grease and line a 900g (2lb) loaf tin.
  • In a large mixing bowl, cream the butter and sugar together until light and fluffy – you can use a hand-held electric mixer to do this, if you like. Gradually beat in the eggs.
  • Sift the flours, baking powder and salt together, then fold these into the creamed mixture.
  • Peel and mash the bananas with a fork or potato masher, then fold into the cake mixture. Spoon into the prepared loaf tin and bake for 40-50 minutes. To test that the cake is cooked, insert a fine skewer into the middle – the skewer should come out clean. If necessary, bake for a little longer.
  • Leave the cake to cool in the tin for 30-minutes, then turn out onto a wire rack to cool completely.

Alternatively, to make banana muffins instead, spoon the mixture into 8 large muffin cases and bake for 20-25 minutes.


Serves 4


  • 4 skinless, boneless chicken breasts
  • 600ml (1 pint) chicken stock
  • 1 large orange
  • 1 grapefruit
  • 1 lemon
  • 1 bulb fennel, very thinly sliced
  • 1 medium red onion, thinly sliced
  • 125ml (4fl oz) olive oil
  • 1/2 red chilli, deseeded and very thinly sliced
  • 1 tsp paprika
  • ½ tsp cayenne pepper
  • 50g (2oz) red chard or baby spinach
  • 3 tbsp chopped fresh parsley


  • Put the chicken breast into a large saucepan with the chicken stock. Cover and simmer over a gentle heat for about 30 minutes, until tender. Drain and leave to cool slightly.
  • Whilst the chicken is cooling, remove all the peel and pith from the orange, grapefruit and lemon. Do this over a large bowl to catch all the juice.
  • Cut the fruit into segments, removing any remaining pith, and add them to the bowl.
  • Add the fennel, red onion, olive oil, chilli, paprika and cayenne pepper to the fruit.
  • Slice the cooled chicken and toss gently through the mixture.
  • Cover and chill in the fridge for 20 minutes to marinate.
  • Just before serving, add the red chard or spinach leaves and parsley.



Serves 4


  • 150g lentils, washed and drained
  • 30g Mirepoix (roughly chopped mix of vegetables onion, celery, leek, carrot)
  • 80g tomatoes
  • 500ml vegetable stock
  • 50ml olive oil
  • Salt and pepper


  • Fry vegetable mix in oil, until soft but not brown (around 3/4mins)
  • Add stock and bring to the boil. Add the lentils and cook for 15-minutes, then add tomatoes and cook for a further 10-minutes or until the lentils are soft.
  • Blend the soup mixture, add salt and pepper and serve.



Serves 6


  • 600ml (20fl oz) double cream
  • 150g (5oz) caster sugar
  • 2 large lemons, zest and juice only


  • Place the double cream and the sugar into a large pan over a low heat and bring to the boil slowly. Boil gently for three minutes, then remove from the heat and allow to cool.
  • Add the lemon juice and zest and whisk well.
  • Pour the lemon cream mixture into six large serving glasses and refrigerate for three hours.


 Makes approximately 15 rolls (enough spare to freeze)


  • 1kg gluten free flour
  • 1 tsp caster sugar
  • 1/2 tsp salt
  • 1 tsp fresh yeast
  • 600ml soya milk
  • 110ml olive oil
  • 5 large eggs
  • 2 tbs white wine vinegar


  • Mix together the flour, sugar and salt in a mixer with a spade attachment.
  • Mix the remaining ingredients in a jug and add to the dry ingredients while the mixer is running until a smooth paste has been obtained.
  • Pipe into greased muffin trays until 2mm below the lip and spray with water to stop from skinning.
  • Allow to prove for 20 mins at room temp in a warm place.
  • Bake at 180°C, fan oven 160°C, Gas Mark 4 for 15 mins
  • Allow to cool


18 responses to “More Ragdale recipe classics”

  1. Fiona says:

    Please can you chef publish some of your soup recipes. Ive asked via email before but no doubt the kitchen was too busy. Now would be a perfect time to publish. Your soups are my favourite part of meals at Ragdale

  2. Claire says:

    Thank you so much for sharing these recipes! The food is probably THE main reason we come and stay! Quite a few years ago we had the most amazing duck and cherry salad which I’d love to try and recreate at home (altho will never be the same as eating it at Ragdale;)

  3. Rose Baggott says:

    Thank you so much for your regular updates and really hope you and all your staff are well. I am certainly looking forward to when I can come back and have my little pamper breaks ar Ragdale again. You will always have my custom as you and your staff are outstanding and the best.

  4. Amanda Rigali says:

    Thank you so much for sharing your banana bread recipe! It is one of my favourite treats at each of my visits.

  5. Maria wztson says:

    Can you let me know if we get an extension on the vouchers I bought to cover the months that we are not able to use then

  6. Caroline Hagard says:

    What a lovely generous thing to do – sharing your recipes with the guests.
    We are missing you loads and really appreciate your e-mails with Mindfulness tips and other things too.
    I know some people would not want to share recipes and that fact that you have been so very generous is very “Ragdale Hall”.

    Thank you so very much for sharing
    Our thoughts are with you all at this strange time
    Hopefully see you soon
    Caroline H

  7. Kim Rocks says:

    Thank you for doing this. I would love to have a soup recipe or two as your soups are completely delicious – mouth watering as I write!

  8. Amanda Woodward says:

    Delicious recipes- planning Tucatan Chicken salad & lemon posset for dinner
    sunshine & a glass of rose wearing my towering robe while sitting in the garden eating it & I could almost be a Ragdale 😎
    thank you x

  9. Kyra says:

    Thank you for the recipes – and spa at home idea’s. We were at Ragdale recently and had the most delicious Broccoli, mint and feta salad – please, please can I have your recipe?

    Thank you and I can’t wait to return again when this is all over xx

  10. Jennifer Kingwell says:

    Thank you Ragdale for sharing some more of your delicious recipes.
    The food on my many visits is outstanding, cannot wait until these strange days are over to visit Ragdale again….. hopefully very soon.
    Could I request you share the Amazing Soya cream desserts recipie, they are absolutely delicious.

    Thank you for everything you do.

  11. Kate Carey says:

    Thank you for sharing the recipes, especially in these scary times when food is both a comfort and lends itself to our creativity👍👏

  12. Wendy says:

    Please may we have the recipe for you spiced lentil soup? It was one of my daughter’s favourites/
    Thank you.

  13. Amanda says:

    Yucatan chicken salad delicious- thank you
    It would be fabulous I agree to have some of your soup recipes.

  14. Mary Taylor says:

    Thank you for your recipes it makes me feel I will soon be enjoying with you

  15. Amy Jo says:

    Thank you so much for printing these. Hopefully still see you at Christmas x

  16. Tina Smythe says:

    Love the recipes but a few for vegans would be appreciated

  17. Louise says:

    I’d love to make the summer Berry pudding, clotted cream, blueberries and satsuma in syrup at home for my boyfriend to try though it’ll never be as good as the chef does it at Ragdale

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