Spring

Quinoa Salad

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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).

Instructions:

  • 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.squeezing lemon
  • 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.grating carrots
  • 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.kale in salad bowlmixing salad
  • Serve on it’s own or with any meat/fish accompaniment and enjoy this raw bowl of goodness.DSC_0361

Asparagus Tart with Beet Slaw

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A pretty asparagus tart that’s super simple to make, but looks fancy and fun and is accompanied by a beaut beet salad. This meal is one of our favourites.

Ingredients: 4-5 asparagus spears, 1 beetroot, 1 stick of celery(allergen), 50g bunch of rocket and 2 stems of dill.

From the larder: 1 roll of puff pastry, 100g goats cheese or feta, 1 egg, 4tbsp olive oil and 1 tbsp balsamic vinegar (optional: 1 tsp mayonnaise).

 Instructions:

  • Gather all your ingredients.ingredients
  • Preheat the oven to 180 degrees C.
  • Beat the feta or goats cheese with the egg. It should be thick but easily spreadable.
  • Unroll the pastry onto a small baking tray approximately 20 x 30cm. Fold over or trim off any extra pastry and score a line around the edge of the tart creating a 1-inch border.
  • Cut the asparagus spears in half lengthways. Spread the egg and cheese mixture onto the pastry, lay all of the asparagus on top cut side down, season with salt and pepper and a light drizzle of oil. Bake for 15-20 mins until pastry is puffed and golden and asparagus tender.unbaked tart overhead
  • While the tart is baking, make the slaw: grate the beetroot and finely chop the celery. Combine in a bowl with rocket and dill leaves.beet salad unmixed
  • Crumble in any remaining goat’s cheese.
  • Whisk together the oil, vinegar and optional mayonnaise. Adjust proportions according to taste. Mix into the salad.
  • When the tart is golden, serve slices with the beet slaw.whole tart overheadlandscape whole meal

Garden Fritters

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With spring in full swing, we got excited and packed lots of fresh greens into one deliciously nutritious fritter. It’s accompanied by a sweet, tangy and bright carrot salad.

Ingredients: 100g Purple sprouting broccoli, 2 spring onions, handful of spinach, 4g dill, 2 carrots, 4g chives.

Larder: 3 eggs, 60g cheese (cheddar or feta), juice of ½ a lemon, 1 tsp honey, 2 tbsp olive oil, salt and pepper.

Instructions:

  • Finely chop the broccoli, spring onions, spinach and dill.
  • Beat the eggs in a bowl and grate or crumble in the cheese.chopped greens 600pxmixed with greens 600px
  • Mix in the chopped greens and season with salt and pepper.
  • Prepare the salad; grate the carrots and chop the chives. Whisk lemon juice, 2 tbsp olive oil, 1tsp honey. Pour over the salad, set aside.carrot salad 600px
  • To cook the fritters; heat a generous glug of oil in a frying pan and add large spoonfuls of fritter mix to the pan in separate dollops, being careful not to overcrowd the pan. Fry each fritter for a few minutes on each side until golden and slightly crispy.cooking fritters 600px
  • Transfer the cooked fritters to a plate in a warm oven until all are ready to serve.
  • Serve the fritters with the carrot salad.

Pasta Verdé

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An easy way to eat your greens, this pasta dish is a quick mid-week meal of greens, pasta and a speedy yummy mustardy dressing.

Ingredients: 2 shallots, 1 leek, 100g purple sprouting broccoli, handful of spinach, 1 spring onion, 10g basil.

Larder: 180g pasta, 2-3 tsp whole grain mustard, 2 tsp white wine vinegar and 150 – 200ml crème fraîche. (Optional extras: grilled chicken, seeds and cheese.)

 Instructions:

  • Grill meat if using.
  • Bring a pot of water to the boil and cook the pasta in a saucepan of boiling water until al denté.
  • Meanwhile, slice the shallots and leek. Sauté in a glug of oil for 5 minutes until soft and transluscent.
  • Chop the broccoli, add to the pan and cook for 3 minutes, adding a splash of water to create some steam.sauteed veg with brocoli 600px
  • Make the dressing: finely chop the basil leaves and mix with mustard, vinegar and crème fraîche. Adjust proportions to taste.mustard and creme fraiche 600px
  • Chop the spinach and mix into the veg and then stir in the dressing.veggies with sauce 600px
  • When pasta is al denté, drain and toss altogether with the veg and dressing.
  • Serve, garnished with sliced spring onion and optional seeds and/or grated cheese.

Spring Goodness Bowl

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A goodness bowl that is here to delight. New potatoes, green beans, radishes and more, this salad is a springing singing super supper!

Ingredients: 200g potatoes, 4 spears of asparagus, 100g broad beans, 50g radishes, 1 spring onion, 40g rocket, 10g coriander, 10g basil, 5g fresh turmeric or 1 tsp powdered turmeric.

From the larder: 100g green lentils, or tin of cooked lentils, 2 tbsp lemon juice, 2 tbsp apple cider or white wine vinegar, 5 tbsp olive oil, 1 tbsp honey (optional extra: grilled salmon or a poached egg).

 

Instructions:

  • If cooking lentils, place in a large pot of cold water, bring to the boil and simmer for 20 mins. 10 mins into cooking, halve the potatoes and add them to the lentils. When potatoes are nearly cooked, remove the beans from their pods, add to the pot and cook for 5 mins.
  • If using tinned lentils, warm them in a saucepan or the microwave.
  • Combine the following in a jar or bowl: grated turmeric, chopped basil and coriander, lemon juice, vinegar, honey, pinch of salt and if you have it, a pinch of cumin powder. Whisk well to combine.
  • Slice radishes and spring onion, and place in a salad bowl with the rocket.DSC_0033
  • Cut asparagus into quarters, heat a glug of olive oil in a skillet and sauté the asparagus on a medium heat until charred and starting to soften, but not soggy.cooked asparagus 600px
  • When lentils, potatoes, beans and asparagus are cooked, add to the salad bowl and mix in the dressing. If using, serve with grilled salmon or a poached egg.undressed salad 600px

Tamarind Pad Thai

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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).

Instructions:

  • 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.tamarind out of it's podprepped veg angle 2
  • 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.tamarind 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.stir frying veg pushed asideveg and noodles.jpg
  • Serve with peanuts, spring onion and chopped coriander on top.

Beetroot and Cauli Curry

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Pretty in pink,  this curry becomes an extraordinary colour as the beetroot and coconut milk meld together with fresh spices, curry leaves and cauliflower in this delicious and beautiful curry.

Ingredients: Beetroot, cauliflower, shallots, garlic clove, turmeric, ginger, curry leaves, spinach, chilli (use according to taste), coriander.

From the larder: 175g rice, 1 tin coconut milk, oil (vegetable, rapeseed or coconut oil is best).

Instructions:

  • Start cooking the rice according to the packet instructions.
  • Mince garlic, chop shallots, and sauté in a glug of oil. Chop the chilli, mince or grate the turmeric and ginger and add to the pan. Fry for a minute or so.
  • Peel and dice beetroot into small chunks. Slice the cauliflower in small florets. Add to the pan and then add the tin of coconut milk and curry leaves. Simmer on a low heat for 20-25 minutes, stirring occasionally.shallots, garlic, turmericsauteeing beetroot and cauli
  • When curry is nearly ready to serve and beetroot is soft to poke with a knife, add spinach and stir in to wilt.angle beetroot curry with spinachbeetroot curry with spinach

 

  • Serve curry with rice and torn coriander.

 

Spring Frittata with Crushed Potatoes

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A frittata is a brilliant mid week meal and a great way to pack lots of veg from your fridge into supper. This frittata is full of spring greens and accompanied by crushed potatoes and crunchy radishes.

Ingredients: 1 shallot, 100g purple sprouting broccoli, 100g fresh peas, 150g purple potatoes, 5-6 breakfast radishes, small bunch of parsley, 2 stems of basil, 1 spring onion.

From the Larder: butter or oil, 4-5 eggs, salt and pepper, 50g goats cheese or feta.

Instructions:

  • Roughly chop the potatoes into chunks, and boil from cold for about 10 mins.
  • Finely chop the shallot, the broccoli into 2-3cm lengths. Shell the peas and chop the basil.
  • In a frying pan, sauté the shallot for a few minutes and then add the broccoli. Sauté for 5 mins.sauteeing veg
  • In a bowl beat the eggs, mix in the peas, basil, a pinch of salt and pepper, goats cheese or feta and pour into the frying pan. Leave to cook on the bottom and after about 5 mins place under the grill to set the top of the frittata.eggsfrittata angle
  • While the frittata is cooking, drain the potatoes and in a bowl crush with a fork, slice the radishes, finely slice the spring onion and chop the parsley. Mix all together, drizzle with oil and season.
  • Enjoy the crushed potatoes with the spring frittata.

Chilli Broccoli with Tomato Lentils

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Roasting tomatoes bring out their lovely sweetness which goes like magic with lentils and the salty spice of chilli and broccoli sautéed in soy sauce. This combination makes for a delicious and delightful dinner!

Ingredients: 100g cherry tomatoes, ½ -1 red chilli, 120g baby white onions, shallots or onion, 80g green beans, 150g purple sprouting broccoli, 10g basil.

Larder: 150g puy lentils, oil, salt, pepper, drizzle of balsamic vinegar (optional: 45g hazelnuts, grilled chicken or fish).

Instructions:

  • Preheat the oven to 200 degrees C.
  • Place lentils in a saucepan with water or stock. Bring to the boil and simmer for 20 minutes until soft.
  • Halve the tomatoes and chop the pepper into chunks. Place in a roasting tin and roast in the oven for 15-20 minutes.
  • Slice brocoli into small florets and top and tail the green beans and and then cut in half or into thirds. Thinly slice half the chilli.
  • Heat a frying pan Add the hazelnuts and dry toast until they start to brown and skins start peeling off. Remove from the pan and set aside.

overhead sauteeing broc and green beans

  • Add the green veg to the hot frying pan and fry in a little oil with the chilli slices. Frying chillis releases a compound called capsaisin which gives them their spice but can also pack a punch when cooking, so make sure to open a window or 2

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  • Remove the tomatoes, onions from the oven and stir into the lentils,
  • Serve lentils with green beans, broccoli, chilli, hazelnuts and basil torn on top. Drizzle with balsamic vinegar and dig in.

Wild Garlic Risotto

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When wild garlic is in season we find it hard to move far away from it. So while this short season lasts, we’ve created a yummy wild garlic risotto using wild garlic leaves and wet garlic bulbs along with other spring veg.

Ingredients: 2 shallots, 20g wet garlic cloves, 35g wild garlic leaf(large handful or two), 50-100g peas, 1 courgette, sprig of mint, 2 stems of basil, 50-100g cherry tomatoes.

From the larder: knob of butter, 200g Arborio rice, 900ml stock, 30g Parmesan, and (optional: 40g almonds, grilled salmon).

Instructions:

  • Chop the shallots, wet garlic and basil stems. The wet garlic is young and so you don’t need to remove the skin. Gently sweat in butter until soft and then add the Arborio rice and cook for a few minutes until rice looks slightly translucent.
  • Prepare the stock and slowly add ladle-­by-ladle to the rice, stirring and leaving to cook for a few minutes, allowing stock to absorb between each ladle.
  • Quarter the tomatoes, sprinkle with salt and tear over a few basil leaves, set aside separately.
  • If using, chop and toast the almonds and set aside.

peas and chopped wild garlic 600px

  • Thinly slice the courgette, shell peas and roughly chop wild garlic. When you have used about 2/3 of the stock in the risotto, mix all the veg into the risotto.
  • When risotto is al denté (soft, but still with a tiny bite) take off the heat, season, add a knob of butter, chopped mint leaves and the grated Parmesan. Cover and let stand for 5 minutes.

2:3 cooked risotto 600px

  • Serve risotto with almonds sprinkled on top and tomatoes on the side.