Caramelised Leek, Tomato and Herb Tart

Baby onions, leeks, herbs and tomatoes make a fabulous mix for this super simple tart. Top it with goats cheese and and pop it in the oven for a tasty meal for two.

Ingredients: 1 leek, 100g baby white onions, 80g cherry tomatoes, sprig of oregano, sprig of marjoram.

Larder: 50100g goats cheese, 1 roll of puff pastry, olive oil, 1½ tbsp balsamic vinegar, salt and pepper.

Instructions:

  • Preheat the oven to 200 degrees C.
  • Slice the leeks and onions and place in a saucepan with a knob of butter. When the butter has melted and the leeks are separating and softening, add 1½ tbsp balsamic vinegar and continue to cook on a low heat for about another 5 minutes or so until leeks and onions are soft and caramalised.
  • Meanwhile halve the tomatoes and strip herbs from their stems and chop.
  • Prepare the pastry by unrolling it on a tray, scoring a 1 inch border around the edge and then brush inside the border with olive oil.
  • When leeks and onions are soft, spread out on the pastry inside the border.
  • Top with halved cherry tomatoes, sprinkle with the herbs and finally dot chunks of goats cheese around the pastry and sprinkle with salt and pepper.tart-ready-to-bake-600px
  • Place in the oven and bake for 10-15 minutes until pastry is puffed and golden and then serve.

Lemongrass and Star Anise Pho

A lovely warming noodle soup, this pho is brought to life with a delicious stock base starting with star anise and lemongrass packed full of fresh veg to make a great weeknight supper.

Serves 2

Ingredients: 1 Lemongrass, 12g ginger, 2 shallots, small bunch of coriander, 1-2 carrots, 1 pak choi, 1 star anise, a few slices of chilli (or more if you prefer), 1 spring onion.

From the larder: 100g rice noodles, 1.25L stock, 1-2 tbsp soy sauce (optional extra: tofu or beef strips).

Instructions:

  • Make the Pho stock. Chop the shallots, ginger, coriander stalks, remove the outer layer and slice the lemongrass. Place in a saucepan with the star anise and add 1.25 litre of stock and 1 tbsp soy sauce. Bring to the boil and leave to simmer gently while you prepare the other veg.lemongrass-closeup-600px
  • Chop the pak choi, separating stalks and leaves and chop carrots into thin batons. Slice and set aside ¼ of the chilli (or more if you prefer), slice the spring onion and chop the coriander leaves. If using beef strips or tofu, prepare and cook in another pan.

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  • When everything is chopped, add the carrots and pak choi stalks to the simmering stock and then add the noodles and cook for 3 minutes.stock with veggies 600px
  • Add the pak choi leaves and cook for a further minute.
  • Ladle into big bowls and serve with spring onions, a few chilli slices and coriander leaves and if using, beef or tofu on top.landscape pho close up angle 600px

Veggie Kedgeree

This is an interesting variation on a dish that is known for it’s fishiness! This is a tasty veggie kedgeree that we think you’ll really enjoy. Full of curried veggies mixed with rice and topped with boiled eggs.

Ingredients: 2 shallots, 1 green chilli, 1 cm ginger, small bunch of coriander, few stemms of curly parsley, 100g tenderstem broccoli, 100g cherry tomatoes, handful of spinach and 1 spring onion.

From the larder: 170g rice, 1tsp curry powder, 4 eggs, juice of half a lemon.

Instructions:

  • Start cooking the rice according to packet instructions.
  • Boil the eggs in a pan of water or with the rice. Boil for 4-6 minutes, less if you like the yolks soft. While veggies are cooking, peel the eggs and quarter.
  • Chop the shallots. Sauté for a few minutes to soften.
  • Chop the ginger; deseed and slice the chilli (using half to whole depending on the amount of spice you like), spring onion and coriander stems, add to the pan with 1tsp curry powder and sauté for a further few minutes.
  • Roughly chop the tenderstem broccoli and add to the pan with a splash of water to add some steam.
  • Quarter the tomatoes and add to the stir-frying veggies along with the spinach.
  • When rice is cooked, stir into the veg and stir-fry for a final few minutes and then squeeze over the juice of half a lemon.with-rice-and-herbs-mixing-in-600px
  • Serve in 2 bowls with eggs and chopped parsley and coriander sprinkled on top.

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).

Instructions:

  • 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.

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).

Instructions:

  • 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.

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  • 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).

Instructions:

  • 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).

Instructions:

  • 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.

Roasted Veg Over Lentils with a Spiced Sauce

Ingredients: 5 tomatoes, 80g Jerusalem artichoke, 1/2 a fennel bulb, 1 purple carrot, 1 red chilli, 2 shallots, 1 clove of garlic, 2 sprigs of mint, small bunch of coriander.

From the larder: 150g puy/green lentils, 1tbsp honey, juice of half a lemon, olive oil, salt, pepper and if you have it, 1tsp tomato paste.

Instructions:

  • Preheat the oven to 200 degrees C.
  • Thoroughly wash but do not peel the Jerusalem artichoke and carrot. Chop the Jerusalem artichoke, carrot and shallots in to 1cm chunks and slice the fennel.
  • Place it all in a roasting tin, drizzle with olive oil, season with salt. Mix and place in the oven to roast for about 25 minutes.
  • Cook the puy/green lentils: add to a saucepan with 500ml of boiling water and simmer for about 20 minutes or until soft.
  • Peel and mince the garlic, finely chop the tomatoes, mint leaves and the coriander leaves and stems. Deseed and chop the chilli to taste. Mix with 1 tbsp honey, 3 tbsp olive oil, lemon juice, and if you have it, tomato paste.
  • When vegetables are soft and browning in places and the lentils are cooked, pile both on your plate with a healthy dollop of spiced sauce on top.roasted-veg-2

Butternut and Cavolo Nero Curry

Ingredients: 2 cloves garlic, 20g galangal, 12g ginger, 1 green chilli, 1 lemon grass, 250g butternut squash, 90g cavolo nero, 2 shallots, small bunch of coriander.

Larder: 150g rice, 400ml tin coconut milk, oil, ½ stock cube, oil (optional extras: a small handful of cashews, squeeze of lime, chicken pieces).

Instructions:

  • Make a quick curry paste: peel and mince 2 garlic cloves, ginger and galangal, deseed and finely slice the chilli. Remove the tough outer layer of the lemongrass and finely slice it. Mix it all together to make a curry paste, and if you like, use a pestle and mortar.
  • Start cooking the rice according to packet instructions.
  • Heat a glug of oil to a wok or sauté pan. Add the curry paste ingredients and fry on a low heat for about 2 minutes.
  • Meanwhile, chop the shallots and butternut squash in 1cm chunks. Add to the frying pan or wok and continue cooking for 4-5 minutes until shallots are translucent. If using, add chicken pieces and cook for another 5 minutes.butternut-squash-cooking
  • Add the coconut milk, ¼ tin of water, ½ stock cube and a pinch of salt, simmer for 15-20 minutes until butternut squash is soft.
  • About 10 minutes before serving, chop the cavolo nero, add to the curry and cook for 5-10 minutes.
  • Serve the curry with rice and torn coriander leaves and if you want, a squeeze of lime on top and a handful of cashews.

Kale and Sweet Potato Tacos

These are some yummy veggie tacos. Warming cumin roasted sweet potatoes, kale and black beans topped off with a cashew coriander cream.

Serves 2

Ingredients: 1/2 a sweet potato, 2 shallots, 6 baby corn, 2 handfuls of kale, 1 red chilli, a small bunch of coriander.

Larder: 1 tsp cumin powder, 1 tin of black or kidney beans, juice of 1 lime, 50g cashews, 4 tortillas, oil (optional: chicken or steak strips).

Instructions:

  • Preheat oven to 180C degrees. Chop the sweet potato into 1cm chunks, place in a roasting tin, drizzle with olive oil, toss in cumin powder and roast for 25 mins or until soft.
  • Using a mortar and pestle/stick blender or food processor; whizz together cashews, 2/3 of the coriander, lime juice and a decent splash of water to make a sauce for the tacos. Add more water or lime juice to make a creamy consistency.cashew-coriander-cream-600px
  • Chop the shallots, chilli (to taste) and chicken or steak strips if using. Fry for a few minutes until shallots soft and meat is cooked.
  • Roughly shred the kale and chop baby corn into 1cm chunks. Add along with drained and rinsed black beans to the frying pan. Season and cook for a few minutes, stirring frequently until corn is soft, but still has a crunch.kale and black beans 600pxsweet potatoes roasted 600px
  • Heat tortillas in a microwave or in the oven wrapped in tin foil.
  • When sweet potatoes are soft, remove from the oven and serve tacos layered with the veggie mix, sweet potatoes, cashew sauce and remaining coriander. It should make 4 soft tacos depending on how big your tortillas are and how full you fill them.taco 600px