Beetroot Rosti

Full of colourful goodness, this beetroot rosti is scrumptious with a little chilli kick and spring onion zing. Served with tenderstem broccoli, feta and seeds, this is a lovely healthy mid week meal.

Ingredients: 1 large, 2 small beetroot, 4-5 new potatoes, 100g tenderstem broccoli, 1 spring onions, 1 green chilli, 2tbsp chopped chives.

Larder: 50g feta cheese, 4 eggs, oil, salt and pepper (optional extra: 2tbsp pumpkin or sesame seeds).

Instructions:

  • Preheat the oven to 200 degrees C.
  • In a bowl, grate the potatoes and the beetroot. Finely chop the chives, spring onion and deseed and finely slice half the green chilli and add to the bowl. Add 2 eggs and mix well to combine. Season with salt and pepper.
  • Heat a glug of oil in an ovenproof frying pan or casserole dish. Pour the rösti mixture into the pan; spread out and push down gently so that it fills the pan. Cook for approximately 5 minutes, check the underside and when starting to brown, place frying pan in the oven to roast the rösti for 15 minutes.cooking-rosti-on-stove-600px
  • When the rösti is almost ready, roughly chop and blanche the broccoli for 5 minutes by placing in a saucepan of boiling water.
  • While the broccoli is blanching, poach 2 eggs. To save on washing up, you can poach the eggs in the broccoli water after it’s blanched!
  • When the rösti is browning and crispy, remove from the oven. Serve half the rösti per person with a poached egg and broccoli with crumbled feta and mixed seeds sprinkled on top along with a squeeze of lemon if you have it.

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.