A spring salad to boot. Cook the quinoa and everything else is raw- packed with nutrients, vitamins, minerals and flavour!
Ingredients: 50g kale, 5 multi-coloured heritage radishes, 120g cherry tomatoes, 1 baby cucumber, 1 carrot, 2 stems of tarragon and 2 stems of parsley.
From the larder: 160g quinoa, 5tbsp olive oil, 1tbsp balsamic vinegar, 1 tsp honey, juice of ½ a lemon, salt and pepper (optional: any grilled meat or fish).
- Place the quinoa in a saucepan, cover with double the volume of water, bring to the boil and simmer for 10 minutes.
- Roughly chop the kale, place in a salad bowl and squeeze over the juice of ½ a lemon and a pinch of salt. Massage for a minute or so that the kale breaks down and becomes slightly softer. Leave in the bowl while you prepare other veg.
- Slice the radishes, quarter the tomatoes, quarter the cucumber length ways and then slice it, peel and grate the carrot and chop the parsley leaves.
- Make a dressing by whisking together the oil, vinegar and honey and mix in chopped tarragon leaves.
- Test the quinoa and if ready (soft but still with a little bite), remove from the heat and drain any remaining excess water.
- Add the veggies and quinoa to the salad bowl with the kale and then stir in the dressing and mix well to ensure salad is fully dressed.
- Serve on it’s own or with any meat/fish accompaniment and enjoy this raw bowl of goodness.
We love this stir fry with cucumber, green beans and carrots adding the crunch and the peanut soy sauce adding a punch.
Ingredients: 2 round shallots, 1 clove of garlic, 10g ginger, 1 carrot, 1 baby cucumber, 100g green beans, 2 stems of Thai basil.
From the larder: 3 tsp oil, 175g noodles, 2 tbsp soy sauce, 1 tbsp peanut butter* and 2 tsp honey (optional extra: prawns, beef strips).
*Alternatively, use 1-2 tbsp sesame seeds.
- Prepare all the veg: chop the shallots, and garlic. Grate the ginger, thinly slice the carrot and cucumber into batons, top, tail, and halve the green beans.
- Mix the peanut butter*, soy sauce and honey together in a small bowl and set aside.
- Bring a pot of water to the boil so that you are ready to cook the noodles according to packet instructions when you start stir-frying.
- In a wok, or large frying pan, on a high heat, heat the oil and if using, cook the meat. Add shallots, ginger, carrot and green beans in that order. Fry for 5 minutes, or until the vegetables are just reaching the right level of crunch.
- Add the cucumber and sauce and fry for 2 more minutes.
- Drain the noodles and serve immediately with stir-fried veg and torn Thai basil on top.
Tamarind is found in the seed pods of the tamarind tree. We eat the fleshy pulp surrounding the seeds that tastes somewhat like a date with a delicate citrus note. Although tamarind is often used in Southeast Asian cooking, the Tamarind trees is in fact originally native to Africa. It is used in all sorts of sauces, curries, soups and marinades. In this dish, we use it to make a pad thai sauce accompanying stir-fried veggies, peanuts and spring onions.
Ingredients: 2 tamarind pods, 2shallots, 1 clove of garlic, 1 small head of pak choy, 70g chantenay carrots, 1 small courgette, small bunch of coriander, 1 spring onion.
From the larder: 175g rice noodles, 3tbsp soy sauce, 1tbsp brown sugar, oil, juice of half a lime (optional: 1 egg, handful of peanuts).
- Before you do anything, crack the tamarind pod open and pull out the fleshy inside. Place in a small bowl with 1/8 C warm water and let sit for 10 minutes while you prepare the veg.
- Bring a saucepan of water to the boil for the rice noodles and prepare all your veg.
- Mince garlic, chop shallots and slice the stalk and leaves of the pak choi. Slice the carrots and courgette into batons, slice the spring onion and chop the coriander.
- After 10 minutes, with your fingers, rub the flesh of the tamarind off the seeds pour into a bowl straining the seeds. Push as much flesh through a sieve so that you have tamarind-muddied water. Add soy sauce and sugar to the water and stir to combine. Taste and adjust portions so that it is a strong sweet and salty sauce.
- Add noodles to the boiling water and cook for 4-6 minutes. Drain and then run cold water through them.
- Meanwhile, heat a wok on a med-high heat and add a glug of oil. Add the carrots and courgette, followed by shallots, garlic and pak choi. Stir-fry for 3-5 minutes and then push veg aside, crack an egg into the wok and scramble. Mix in to the stir-fry and then stir in the sauce and the noodles.
- Serve with peanuts, spring onion and chopped coriander on top.
This is a yummy woodland pasta full of woodland mushrooms, kale and carrots, celery. Make it with conventional pasta or if you want to try an alternative, try a quinoa spaghetti or wholewheat penne.
Ingredients: 1 clove of garlic, 2 banana shallots, 80g button mushrooms, 40g shitake mushrooms, 60-80g kale, 1 carrot, 1 stick of celery, sprig of sage and thyme.
From the Larder: 175-200g Pasta, 1 tin of tomatoes, 1 tbsp balsamic vinegar, olive oil, salt, pepper (optional extra: honey, grated cheese, sausages).
- Bring a sauce pan of water to the boil ready for the pasta and start cooking sausages if using.
- Finely chop the garlic and shallot, and finely chop the celery and carrot. Chop the sage leaves and strip the thyme leaves from their stem. Sauté all in a glug of olive oil with a pinch of salt for about 5 minutes until carrots are softening and celery is becoming slightly translucent.
- Slice the mushrooms and chop the kale. Add to the pan continuing to sauté for about 5 minutes until mushrooms are soft.
- Add the tin of tomatoes to the veg along with a pinch of salt, balsamic vinegar and an optional pinch of brown sugar or honey.
- Simmer gently while the pasta cooks.
- Add the pasta to the boiling water and cook for 10-12 minutes or according to packet instructions.
- Serve the pasta with the veggie sauce and sprinkle with grated cheese of your choice.
We love a good one-pot wonder of a meal. This is just that – a brilliant warming stew full of veg and barley. We suggest using cider instead of stock, which gives it a lovely rich sweetness.
Ingredients: 2 cloves garlic, 2 shallots, 1 carrot, 1 bay leaf, 1 stick of celery(allergen), 150g potatoes, 70g cavolo nero, 5g thyme.
From the larder: 100g barley, 500ml cider (if you have it) or stock, plus water, 2 tsp Worcester sauce, 1 tsp honey (optional extra: sausages).
- If using, cook sausages in the oven while making the stew.
- Heat 2 tbsp of oil in a heavy bottom pan on low heat. Mince garlic, thyme, chop shallots, carrot & celery and potatoes. Add to the sauce pan along with the barley and cook for a few minutes allowing veggies to soften slightly.
- Add the cider or stock into the heavy bottom pan and then add the bay leaf, Worcester sauce, honey and a grind of black pepper.
- Chop the cavolo nero and add to the saucepan.
- Stir and leave to simmer with the lid on for 25 minutes until barley is soft, but still has a little bite. Stir occasionally and add a little water to just cover the veggies, as the barley will absorb liquid as it cooks.
- Taste and adjust seasoning before serving alone or with sausages (Toast is also a tasty accompaniment if so desired!).
The leaves are turning and autumn colours are beginning to show. This autumn rosti served with kale and red currants is full of colour not to mention full of flavour too!
Ingredients: 200g purple and new potatoes, 1 parsley root, 1-2 carrots, 2-3 shallots, 1 garlic clove, small bunch of tarragon, 60g red currants, a large handful of kale.
Larder: 2 eggs, 3 tsp sugar, oil salt and pepper.
- Parboil the potatoes for 5 minutes. Drain and run under the cold tap to cool them down enough to handle.
- Grate the parsley root, carrot and parboiled potatoes into a bowl. Chop tarragon leaves and add to the bowl along with 2 eggs.
- Finely dice the shallots and garlic clove. Add ¾ to the rösti bowl and set the other ¼ aside. Mix the rösti mixture well and season.
- Place the remaining chopped shallot and garlic into a small saucepan with a tsp of oil and start to sauté. Pick the red currants from their stem and add to the pan along with 3 tsp sugar. Just cover with water and simmer for a 3-5 minutes, stirring frequently until a saucy consistency. Add more water in tiny amounts if needed.
- Heat a little oil in a large frying pan. Using a large serving spoon, spoon out portions of rösti into the frying pan and flatten. Don’t worry if they are loose – the egg will bind the mixture together. Cook for about 3-5 minutes until golden on one side before carefully flipping over and cooking the second side. When golden and crispy on both sides, remove from the pan and place on a plate.
- Chop the kale, place in a saucepan and cover with boiling water. Cook for 3-4 minutes until bright green and a little crunchy.
- Serve the röstis with red currant sauce and kale on the side.
Get chopping with this delicious, fresh Asian inspired noodle salad.
Ingredients: 1 romero pepper, 2 carrots, 1/2 a beetroot, 200g mouli/daikon, 1 spring onion, 2 cloves of garlic, 1/2-1 chilli, small bunch of coriander.
Larder: 175g egg noodles, ¼ C vegetable oil, 2 tbsp soy sauce, Juice of ½ a lime, 2 tsp honey (optional extra: prawns and sesame seeds).
- Deseed the chilli and then finely slice the chilli, garlic clove and spring onion. Cook in a small saucepan on med to high hear with the vegetable oil for about 3 minutes. Don’t allow to burn.
- Cook the egg noodles for 4 minutes, drain and return to the pan. Pour over the chilli oil, toss and let stand.
- Julienne the pepper, mouli, beetroot and carrot. To julienne your veggies, peel them if needed, and then cut into very thin planks, place the planks on top of each other and then slice the planks to create batons as close to matchstick size as possible.
- Chop the coriander.
- In a small bowl or glass whisk together lime, soy sauce and honey.
- Mix sauce through the noodles and then add the veg and coriander.
- Serve in bowls and garnish with sesame seeds.