Rainbow Chard and Sweet Potato Curry

We can’t really get enough of beautiful rainbow chard and want to make the most of it before the end of the year. This is an absolutely delicious curry using chard, sweet potato, spices and yoghurt to make a healthy creamy yummy curry!

Ingredients: 2 shallots, 1 clove of garlic, 12g ginger, 10g turmeric, 1 green chilli(to taste), 1/2 a sweet potato, 80g rainbow chard, 5-6 cherry tomatoes, a small bunch of coriander.

From the larder: 150g rice or naan bread, 150g plain yoghurt, oil, ½ tsp cumin powder, 1 tsp garam masala, salt and pepper.


  • Chop shallots, de-seed and finely chop the chilli. Finely chop and bash together the garlic, ginger and turmeric with a pinch of salt to make a paste.
  • Chop the sweet potato into 1-2cm chunks and slice the rainbow chard stems and leaves, separating the stems and leaves.
  • Start cooking the rice according to instructions or preheat the oven for the naan.
  • Heat a glug of oil in a heavy bottom pan, sauté the shallots in oil for 5 minutes until soft and then add the paste, chilli and spices and fry for 1-2 minutes. Add the potatoes, tomatoes and chard stems along with approximately 300ml water. Allow to simmer for approx. 15 minutes until potatoes are soft. Finally add the chard leaves and stir until wilted.cooking-sweet-potato-and-rainbow-chard-2-600px
  • Remove the curry from the heat and stir in the yoghurt. Return to the heat and heat gently for a few minutes to bring back to a good temperature. Be careful not to curdle the yogurt by heating it too quickly.
  • When ready to serve, stir through chopped coriander and serve the curry on a bed of rice or with the naan.

Roasted Veg with Quinoa and Sprouting Flowers

Born from a cross between kale and brussel sprouts around 15 years ago, they have a lovely sweet nutty flavour and have been classed as a ‘superfood’ for being vitamin rich and packed full of dietary fiber. Developed through traditional breeding techniques, we enjoyed finding out that the breed was named by a reader of Good House Keeping in a competition run on the magazine’s website!

Ingredients: 150g new potatoes, 1-2 small beetroot, 100g chantenay carrots, 1 grelot onion, a small bunch of basil, 80g sprouting flowers.

From the larder: 100g quinoa or couscous, 1 tin black beans or kidney beans, 1-2 tbsp honey, juice of ½ a lime, 3 tbsp olive oil (optional extra: ½ tsp cumin powder, grilled salmon or poached eggs).


  • Preheat the oven to 200 degrees C.
  • Chop the potatoes, beetroot and the bulb of the onion into 1-2 cm chunks. Chop any larger carrots in half.
  • Place in a roasting tin with a drizzle of olive oil, sprinkle with cumin powder, salt and pepper. Roast for 25-30 minutes.roasting-veg-600px
  • Meanwhile, make the dressing; finely chop the basil and combine with 2 tbsp olive oil, lime juice, honey and a pinch of salt. Taste and add more salt, lime, honey or oil according to taste.
  • Cook the quinoa or couscous as per packet instructions. Trim the ends of the sprouting flowers. Add them whole to the quinoa during the last 3 minutes of cooking and then drain. If using couscous, steam the flowers separately in a small saucepan of water for 3 minutes.
  • Drain and rinse the beans and mix in to the quinoa.
  • To serve, place roasted veggies on top of the quinoa, beans and sprouting flowers and drizzle with the basil dressing.

Butternut Daal with Mushrooms

This week, whether you are American or not, celebrating Thanksgiving or not, there’s always time and place for a daal -lop of thankfulness. So, while cooking up a butternut squash flavoured feast and watching it simmer, take a moment or two to ponder something you’re thankful for. We’re pretty sure it’s been proven to be good for you!

Ingredients: 2 banana shallots, 2 cloves garlic, 12g ginger, 10g turmeric, 1-2 stems of fresh curry leaves, roughly 200g butternut squash, large handful of spinach, 60g mushrooms, small sprig of coriander.

From the larder: 75g rice, 120g red lentils, oil (coconut or other), 1 stock cube, 1tsp cumin powder (optional: 1tsp mustard seeds).


  • Chop shallots and coriander stems, peel and mince 1 garlic clove, ginger and turmeric. Sauté the shallots and garlic in oil for 3 minutes until soft and then add the lentils, turmeric, ginger, whole curry leaves, coriander stems, cumin and optional mustard seeds. Sauté for a minute.
  • Cover with 2cm of water (approx. 600ml) and crumble in the stock cube. Bring to the boil and reduce heat to simmer.
  • Peel and chop the butternut squash into 1-2cm chunks and add to the lentils. Cook for 25-30 mins until lentils are soft and butternut squash is tender. Stir regularly and add more water as the lentils and squash cook and absorb the water. The daal should end up like a very thick soup.butternut-squash-daal-with-spinach-600px
  • While the daal is cooking, cook the rice according to packet instructions.
  • Slice the mushrooms and chop the second clove of garlic. In another frying pan, fry both in a knob of butter until soft and juicy.
  • When lentils are ready, stir in the spinach and cook for 1 min to wilt. Season and serve on a bed of rice with mushrooms and chopped coriander leaves popped on top.

Autumn Stir Fry

Baby parsnips are the sweetest! Not only are they tiny and cute but also lovely and sweet to taste. Combined with the star anise, this is a delicious and slightly different stir fry perfect for this time of year. Just remember that those tiny chillies will pack a punch, so use a small amount and add according to taste.

Ingredients: 1 clove of garlic, 2 shallots, 12g ginger, 1 red thai chilli, 100g cavolo nero, 1 carrot, 4-5 baby parsnips, 1 star anise, handful of fresh coriander.

From the larder: 175g egg noodles, 2 tbsp vegetable oil, 1-2 tbsp soy sauce, juice of ½ a lime (optional extras: prawns or steak and rice wine vinegar)


  • Prepare all your veggies before you start cooking. Finely chop the garlic, shallots, ginger and ¼- ½ chilli. Chop the cavolo nero and slice the parsnips and carrots into thin matchsticks approximately 3 cm long.
  • Start cooking the noodles at the same time as you start stir-frying the veg.
  • Heat a glug of vegetable oil in a wok or large frying pan. Add the star anise, shallots and chilli and stir-fry for about 1 minute and then add the steak or prawns, if using, and fry for about a minute.
  • Add the carrot and parsnips and continue stir-frying for another few minutes until softening but so they still have a crunch. Finally add the cavolo nero and stir-fry until wilted. Stir in the soy sauce and if you have it a small splash of rice wine vinegar.stir-fried-veg-600px
  • Drain the noodles, and stir into the stir-frying veg for a final minute before serving.
  • Remove the star anise and serve with a generous squeeze of lime and torn coriander leaves on top.

Warm Gem Squash Salad

This warm salad is a yummy combo of bitter and sweet flavours found in the slightly bitter chicory and a sweet cranberry dressing combined with delicate gem squash and hint of mint.

Ingredients: 1 gem squash, 150g cauliflower, 1 small head of chicory, 2 stems of mint, 40g cranberries.

Larder: 75g rice or farro, ½ -1 tbsp balsamic vinegar, 1-2 tbsp honey, 3 tbsp olive oil, salt and pepper (optional: feta, grilled salmon or chicken).


  • Preheat the oven to 200 degrees C.
  • Peel, scoop out the seeds, and slice the gem squash into thin ½ cm rounds; break the cauliflower into small florets and place in a large roasting tin.
  • Drizzle generously with olive oil, season and roast for around 20 minutes until veggies are soft and cauliflower is crisping slightly.
  • Meanwhile, start cooking the rice or farro according to the packet instructions, and if using, grill the salmon or chicken.
  • Make a dressing by placing cranberries in a saucepan with 150ml water. Bring to the boil and simmer for 5-7 minutes until reduced by about half. Stir to break up the cranberries as they burst open. Remove from the heat and combine with 3 tbsp olive oil, ½-1 tbsp vinegar, 1-2 tbsp honey. Adjust honey and vinegar to taste.
  • Cut the end of the chicory stem off and break apart the leaves. Slice the leaves down the middle. Chop the mint leaves.squash-and-cauliflower-cooked-600px
  • When rice or farro are cooked and roasted veggies are ready, transfer all to a salad bowl and combine together with the mint, chicory and if using, crumbled feta. Serve with optional fish or meat.

Leek, Courgette and Purple Sprouting Tagliatelle

Ingredients: 1 clove of garlic, 2 shallots, 1 leek, 4 baby courgettes, 2-3 stems of purple sprouting broccoli and small sprig of thyme.

From the larder: 170g tagliatelle or 200g pasta, 200ml crème fraîche, 2 tsp whole grain mustard, 1tbsp white wine vinegar, a few glugs of olive oil, salt and pepper.


  • Slice the shallots, garlic, leek and baby courgette. Chop the purple sprouting broccoli; slicing the woody stems in half lengthways to allow for quicker cooking.
  • Bring a saucepan of water to the boil and start cooking the tagliatelle.
  • Heat a glug of oil in a sauté pan and sauté the shallots, leeks and garlic until soft and translucent.
  • Add the courgettes, broccoli and thyme leaves and gently sauté until soft, about 5-7 minutes.sauteeing-veg-600px
  • While the veggies are cooking, combine the crème fraîche, whole grain mustard and vinegar in a small bowl. Adjust proportions to taste.
  • When the veggies are ready, remove from the heat and stir in the crème fraîche and mustard.
  • When the pasta is ready, drain and combine with the veggies.
  • Serve immediately.

Curried Sweet Potato and Crab Apple Stew

Ingredients: 2 shallots, 1 clove of garlic, 2 coriander stems, 10g turmeric, 10g ginger, 1/2 a sweet potato, 2 carrots, 2 crab apples, generous handful of kale and 1/2 a red chilli.

Larder: 650-750ml stock, 1 tin of butter beans, knob of butter, salt and pepper, glug of oil and 2 dollops of crème fraîche.


  • Chop the shallots, and finely chop the garlic and coriander leaves and stems. Peel and grate or finely chop the turmeric and ginger.
  • In a heavy bottom saucepan, heat a knob of butter and gently sauté the shallots, garlic, turmeric, ginger and coriander stems until translucent.
  • Meanwhile peel and chop the sweet potato into 1-2cm chunks. Wash and chop the carrots and crab apples (no need to deseed them).
  • Add the sweet potato, carrots and crab apple to the saucepan and sauté for a few minutes while you prepare the stock.
  • Add 650ml stock and simmer for about 15-20 minutes until the veggies are soft.
  • Add the butter beans and coriander leaves for the last 5 minutes of cooking. Add more stock if it’s too thick.stew-overhead-with-beans-600px
  • While the stew is cooking, chop the kale and slice half the chilli on the diagonal. In a frying pan, heat another glug of oil and fry the kale and chilli on high heat until just starting to crisp. Season generously with salt.
  • When the stew is ready, serve in bowls with kale and chilli on top and a dollop of crème fraîche.

Kabocha Squash with Salsify

We are slightly in love with this kobucha squash – in part because of the name and in part because of the flavour. They are silky smooth and sweet when roasted and perfect for the autumnal weather that has set in. The crazy stick like salsify are also pretty special and when roasted add a lovely gently sweetness to the dish. It’s autumnal bounty!

Ingredients: 300g Kabocha squash, 100g salsify, 2 shallots, 2 cloves of garlic, 50g bunch of rocket, 5g of fresh tarragon.

Larder: 170g risotto (Arborio) rice, 600-700ml stock, knob of butter, olive oil, salt, pepper (optional 25g parmesan, chicken breasts).


  • Preheat the oven to 200 degrees C.
  • Peel and scoop the seeds out of the squash and chop into 1-2 cm chunks. Place in a baking tray. Peel the salsify and slice into batons and add to the baking tray but keep separate from the squash. Drizzle with olive oil, season and roast for 25 minutes while you make the risotto.


  • Finely slice the shallots and garlic and sauté for 5 minutes in a knob of butter. Add the rice and cook for 1 minute until rice looks slightly translucent.
  • Prepare the stock and gradually add to the rice a ladle at a time. Allow stock to absorb before adding each ladle.risotto 3 600px
  • Add ladle by ladle until the risotto is creamy, soft and al denté. This should take about 20-25 minutes.
  • While it’s cooking, chop the tarragon very finely and if using, grill the chicken and chop into pieces.
  • When risotto is ready and the squash and salsify are cooked, stir the squash, tarragon, Parmesan and optional chicken into the risotto.
  • Serve the risotto with salsify batons on top and rocket on the side.DSC_0030

Parsnip Fritters with Shredded Sprouts

We decided to mix things up a little and take a step away from tradition when it came to brussel sprouts this week. This recipe calls for shredding those sprouts and adding mint. It’s are a delicious variation of slaw and a great winter salad.

Ingredients: 1 parsnip, 2 shallots, 2 garlic cloves, 250g potatoes, 200g brussel sprouts, 2 sprig of mint, 2 stems of flat parsley.

From the larder: 4 eggs, 1 tbsp flour, salt and pepper, olive oil, juice of half a lemon (optional: chopped almonds).


  • Parboil the potatoes in a saucepan of water for 5 minutes.
  • Peel and grate the parsnip and grate the potatoes into a bowl. Finely chop the garlic cloves, shallots and parsley and add to the bowl.
  • Add 2 lightly beaten eggs, flour, salt and pepper; mix together.
  • In a frying pan start cooking the fritters. Heat the oil on medium heat, then add serving spoon-sized spoonfuls of fritter mixture to the pan and spread out so that they are around 1cm thick. Fry for 4-5 minutes on one side until golden and then flip over to cook the other side until golden as well.fritters-second-side-600px
  • While the fritters are cooking, remove the outer layer of leaves on the brussel sprouts and then grate or finely slice them. Finely chop the mint and if using, chop almonds. Place all in a bowl and combine with lemon juice, a pinch of salt and a glug of olive oil.
  • Poach 2 eggs and serve the fritters with shredded sprouts on the side and poached eggs on top!

Tomato and Kale Bake

Ingredients: San Marzano tomato, kale, 2 garlic cloves, half the shallots, baby pepper, parsley, spring onion.

From the larder: 4 eggs, 1 tin of chopped tomatoes, olive oil, 1 tsp paprika, salt and a loaf of crusty bread (optional extras: chorizo).


  • Preheat the oven to 180 degrees C.
  • Chop the garlic, shallots and the baby pepper, slice the spring onion and roughly chop the tomato.
  • Sauté the garlic and shallots in a glug of oil on medium heat until soft. If using chorizo, slice and fry with the shallots and garlic.
  • Add the spring onion, red pepper, tomato and tin of tomatoes. Season with salt and a pinch of paprika and cook for 5-10 minutes.
  • Roughly chop the kale and parsley leaves.
  • Transfer the tomato mixture into a Pyrex dish or small roasting tin. Mix in the kale and parsley, drizzle with olive oil and place in the oven.
  • After about 5 minutes, carefully crack the eggs into the dish with tomatoes and kale and return to the oven.
  • Bake for about 10-15 minutes until eggs are cooked. Cook for less time for a runny yoke.
  • Serve with crusty bread and another sprinkling of paprika.