In this dish we’re mostly roasting. Roasted roots with Tomatoes smothered in ginger, chilli, honey and garlic all served over coconut rice with mint on top….what’s not to love?
Ingredients: ½ chilli, 1 clove garlic, 1cm piece of ginger, 100g Jerusalem artichoke, 200g butternut squash, 100g potatoes, 50g tomatoes, sprig of mint.
From the larder: 1 tin coconut milk, 200g rice (ideally brown), 1tsp honey, oil, yogurt.
- Preheat oven to 200 degrees.
- Only peeling the squash, chop squash, potatoes and Jerusalem artichoke into small chunks. Place in a roasting tin, drizzle with oil, season with salt and pepper and place in the oven to roast.
- Place the rice in a saucepan, add the tin of coconut milk and top up with about ¼ tin of water to the right amount of liquid for the rice to cook. Bring to the boil and simmer until cooked.
- On a chopping board, mince and smash together the ginger, ½ chilli, garlic, honey, and pinch of salt.
- Halve the tomatoes, smear the chilli mix over them and add them to the roasting tin already in the oven. If easier, smear the chilli mix over all the roasting veg.
- When veg is soft, serve on top of coconut rice with torn mint leaves and a dollop of yogurt.
With purple carrots in the mix, this risotto takes on their colour and creates a beautiful meal, containing tasty jerusalem artichokes, mushrooms and spinach. We think it’s a winner!
Ingredients: 2 shallots, 1 clove of garlic, 150g Jerusalem artichoke, handful of spinach, 70g mushrooms, 1 purple carrot, 4g lemon thyme.
From the larder: 20g butter, 170g Arborio rice, 700-800ml stock, salt and pepper, (optional: chicken pieces and 30g grated parmesan).
- Chop the shallots, a garlic clove, finely chop the carrot and strip lemon thyme leaves from their stem. Sauté gently together with a knob of butter in a heavy bottom pan for about 5-7 minutes until shallots are soft.
- Add the Arborio rice and cook for 2 minutes, until the rice looks slightly translucent.
- Prepare 700ml stock (use some white wine if you like). Add it to the rice ladle-by-ladle until it is all fully absorbed. Stir and allow stock to absorb between each ladle. Add more water if you run out of stock before the rice is cooked. This process can take up to 20 mins, so be patient, while enjoying it turn purple!
- While the risotto is cooking, halve and thinly slice the mushrooms and jerusalem artichoke. Fry the mushrooms in a small frying pan on their own and then add to the risotto. Then fry the jerusalem artichoke (and chicken pieces if using) gently until the jerusalem artichoke is soft and slightly crispy in places. Once the stock is absorbed and the risotto al denté, add the spinach leaves, stir to wilt, and then add the jerusalem artichoke and chicken. Remove from the heat, season and add a knob of butter and optional grated parmesan.
- Leave risotto to rest for approximately 5 minutes before serving.
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.
- 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.