Browsing Category »Recipes«

Broad Beans on Toast

May 13, 2015

Ingredients About 400g freshly picked smallish broad beans 2 spring onions (optional) or Hawkwood spring garlic 2 Tbls of oil (olive oil’s nice) Juice of ½ a lemon or tblsp vinegar Handful of fresh mint Salt and pepper   Method Bring a large pan of water to the boil. Pod the beans. (save the good […]

Squash and kale surprise salad

December 2, 2014

Ingredients 2 medium delicata squashes (about 21b/900g) , halved lengthwise and seeded 1 tablespoon plus 1 teaspoon extra-virgin olive oil 2 tablespoons balsamic vinegar 2 tablespoons honey 1/2 bunch kale (5oz/140g), large stems removed, cut into 1-inch pieces 1 large shallot, finely chopped 1 garlic clove, minced 1 tablespoon red-wine vinegar 1 teaspoon coarse salt […]

Mushrooms with Puy Lentils and Cavolo Nero

December 2, 2014

For the mushrooms: Mushrooms 2-3 bay leaves 2-3 sprigs thyme (optional) 1 clove garlic, finely sliced 50ml olive oil ½ lemon, juice only For the lentils 4 tbsp olive oil ½ onion, finely diced 2 cloves garlic, whole 1 stick celery, finely diced 1 red chillies, seeds removed, diced 200g Puy or Umbrian lentils 30g […]

Roasted Balsamic Radicchio

December 2, 2014

Ingredients 1 large heads of radicchio (about 1 pound total), halved through core end, each half cut into 3 wedges with some core still attached 3 tablespoons olive oil 1 tablespoon chopped fresh thyme Balsamic vinegar (for drizzling)   Method Preheat oven to 230°C. Rinse radicchio wedges in cold water; gently shake off excess water […]

Celeriac Remoulade

December 2, 2014

A traditional French dish and a winter salad that strikes the right balance between slight acidity and creaminess. Ingredients 1 medium celeriac (5-700g) Juice of half a lemon 4 tbsp mayonnaise (or vegan mayo) 2 tbsp Dijon mustard 2tbsp chopped parsley 2 tbsp double cream or crème fraîche (or soya alternative) Salt and pepper for […]

Kohlrabi Slaw

November 18, 2014

1 kohlrabi 2 carrots 1 apple 1.5 Tbsp. vegetable oil 1 Tbsp. cider vinegar ½ Tbsp. whole grain or Dijon-style mustard sea salt Freshly ground black pepper to taste Peel kohlrabi, apple and carrots. Be sure to cut off all of the tough outer peel of the kohlrabi. In a salad bowl, whisk together the […]

Kiwi Fruit Bread

October 29, 2014

Adapted from Abel and Cole – great source for seasonal recipes! • 1/4 cup liquid honey (or warmed honey) • 1/3 cup vegetable oil 1 banana mashed • 1&1/2 cups wholewheat flour • 1 teaspoon cinnamon • 1/4 teaspoon ground cloves • 1 teaspoon baking powder • 1/4 teaspoon salt • 1 cup raisins • […]

Beetroot Salad Dressing

September 17, 2014

Ingredients 1 red beetroot 2 tbsp vegetable stock 4 tbsp olive oil 1 tbsp pink peppercorns (or black if you don’t have pink) pinch of caster sugar Cook the beetroot – gently wash leaving roots and an inch or so of stalk and boil for 20-40 minutes depending on size. Liquidise with stock, then whisk […]

Simple Fast Banana Bread

September 9, 2014

3 ripe bananas ¼ cup vegetable oil 1 tsp vanilla 1 ½ cups plain flour ½ cup sugar 1tsp salt 1 tsp baking powder 1 cup chopped walnuts or other (optional) Pre-heat oven to 180C. Mash the bananas and mix with the wet ingredients. In another bowl mix the dry ingredients. Add the dry ingredients […]

Cucumber and Mint Gazpacho

September 9, 2014

1 cucumber, deseeded and roughly chopped 1 pepper, deseeded and roughly chopped 2 garlic cloves 1 small avocado (optional) bunch spring onions, chopped small bunch mint, chopped 150ml plain yogurt 2 tbsp white wine vinegar few shakes green Tabasco sauce snipped chives, to serve In a food processor or blender, blitz all the ingredients, reserving […]

Summer Minestrone

September 9, 2014

A simple, delicious soup, inspired by Pistou soup from Provence in France. It’s fine to play around with ingredients – use what you have! 2 tbsp olive oil 1 onion, chopped 2 garlic cloves, finely chopped 3 medium potatoes, chopped 3 carrots, chopped 1-2 courgettes, chopped Handful of French beans chopped Fresh Borlotti or Kew […]

Harissa

September 9, 2014

  North African spiced sauce for adding to chickpea stews or couscous. 30g chillies 6 cloves garlic 1 tsp ground coriander 1 tsp caraway seeds 1 tbsp dried mint Handful of fresh coriander, chopped 2 tbsp olive oil 1 tsp salt. Put unpeeled garlic cloves in a pan of cold water, bring to the boil, […]

Oi – this makes me happy!

September 9, 2014

Cucumber salad dressing Korean style (with Hawkwood garlic and chilli too!) Recommended by Clare… Faced with cucumber glut; I was excited to discover this simple recipe for deliciously dressing-up cucumbers. In fact I have doubled my already hearty cucumber intake and served this up to a number of appreciative pals! And yes, the Korean word […]

Cucumber and Mint Gazpacho

August 26, 2014

1 cucumber, deseeded and roughly chopped 1 pepper, deseeded and roughly chopped 2 garlic cloves 1 small avocado (optional) bunch spring onions, chopped small bunch mint, chopped 150ml plain yogurt 2 tbsp white wine vinegar few shakes green Tabasco sauce snipped chives, to serve In a food processor or blender, blitz all the ingredients, reserving […]

Harissa, Chilli Sauce

August 6, 2014

North African spiced sauce for adding to chickpea stews or couscous. 30g chillies 6 cloves garlic 1 tsp ground coriander 1 tsp caraway seeds 1 tbsp dried mint Handful of fresh coriander, chopped 2 tbsp olive oil 1 tsp salt. Put unpeeled garlic cloves in a pan of cold water, bring to the boil, drain, […]

Roasted Broccoli

July 1, 2014

You may think this sounds too simple – but it’s one of our most delicious recipes!!! 1 broccoli head 4 garlic cloves, peeled and thinly sliced Good olive oil 1 ½ teaspoons salt and 1 ½ teaspoons freshly ground black pepper Grated zest of 1 lemon Freshly squeezed lemon juice of 1 lemon 3 tablespoons […]

Naeema’s delicious Sugarless Jam and Scones Recipe

June 25, 2014

500 g strawberries, 1 tablespoon water 1 tablespoon fresh lemon juice 2 teaspoons arrowroot powder Add the strawberries to the saucepan directly along with the water, lemon juice and arrowroot powder and heat for 5 minutes to soften them up. Puree mixture in your blender or food processor then return to the saucepan. Bring mixture […]

Beetroot, Spinach and Broccoli Salad

June 25, 2014

1 head broccoli 2 medium beetroot 2 large handfuls spinach some shelled pistachio nuts (or cashew nuts) 3 tablespoons avocado oil 1 tablespoon red wine vinegar freshly ground black pepper Wash broccoli and cut into florets. Pour boiling water over broccoli and leave for 5 minutes. Drain and refresh under cold water and drain again. […]

Kohlrabi fritters with garlic tahini sauce

June 10, 2014

Kohlrabi Fritters 1 medium kohlrabi, peeled and coarsely shredded 4 spring onions, sliced in ¼ inch pieces, include green tops ½ teaspoon paprika 1 teaspoon ground cumin 1 teaspoon black mustard seeds ½ teaspoon salt ⅛ teaspoon cayenne pepper 100gr chickpea flour 75ml water Vegetable oil for frying Method: Squeeze kohlrabi to remove the excess […]

Broad Beans with roast Artichokes and Potatoes

June 3, 2014

broad beans, cooked 800g new potatoes, halved 80ml extra virgin olive oil a sprig of rosemary, chopped 2 globe artichokes 1 wet garlic bulb, chopped (If you haven’t got any of our wet garlic left in the fridge, just add some whole unpeeled cloves instead for a rustic look.)   In an ovenproof dish, mix […]

Broad beans on Toast

May 27, 2014

Serves 2 for supper 400-600g freshly picked smallish broad beans 2 spring onions or Hawkwood spring garlic 2 tbsp of oil (olive oil’s nice) Juice of ½ a lemon or tblsp vinegar Handful of fresh mint Salt and pepper Bring a pan of water to the boil. Pod the beans.  (save the good skins for […]

Carrot Jam

May 27, 2014

750g carrots 450g granulated sugar zest of 1 lemon juice of 2 lemons Peel and grate a carrot to total 50g (2 oz) grated. Set aside. With the rest of the carrots, peel them and chop into rounds. Put in a saucepan and add enough water to just cover them. Cook until soft, drain and […]

Veg – Box Risotto

May 21, 2014

1 litre vegetable stock 100g asparagus 100g carrots, halved lengthways 200g peas 500g broad beans 2 tbsp olive oil 2 leeks, thinly sliced 300g risotto rice 1 tbsp pesto sauce 25g pine nuts, toasted Bring the stock to the boil in a large saucepan, then reduce the heat, add the asparagus tips, carrots, peas and […]

Koukia lathera (Greek broad beans)

May 20, 2014

3- 4 tablespoons olive oil 1 onion, grated 250g  broad beans 250ml water (or as needed) 2 tablespoons tomato puree 1 to 2 teaspoons dried oregano sea salt and freshly ground black pepper to taste Heat the olive oil in a large saucepan over medium heat. Add the grated onion and saute gently for 5 […]

Bean Sprout and Spinach Salad

May 20, 2014

1 bag of spinach, washed 1 bag bean sprouts 1 tbsp sugar 4 tsp vinegar 1 tbsp soy sauce 1 tsp sesame seeds, toasted Pour boiling water over spinach in colander. Rinse immediately with cold water. Drain thoroughly and place in medium serving b owl. Repeat process with bean sprouts and place in same bowl. […]

Chickpea, Quinoa Veggie Cakes With Watercress Salad

May 6, 2014

120g Watercress 3 Cloves Garlic 1 Bunch Parsley 1 Carrot 1 onion 1 Tablespoon Red Wine Vinegar 1 courgette 100g Tricolor Quinoa 120g Chickpeas 170gSilken Tofu 80g Whole Wheat Flour 1 Tablespoon Sesame Oil 1 Tablespoon Hoisin Sauce 1 Teaspoon Sriracha Wash and dry the fresh produce. Heat a medium pot of water to boiling […]

Spring Green and Spinach Spaghetti

April 30, 2014

Serves 2 250g mix of spring greens & Spinach 300g wholewheat thin spaghetti 3tbsp pine nuts Olive oil 2 x Spring Garlic or 2 cloves garlic, pressed Pinch red pepper flakes Sea salt and black pepper to taste 3tbsp Parmesan cheese or yeast flakes Lemon Cook the pasta according to directions. Meanwhile slice the spinach […]

Spring Borscht

April 23, 2014

  Ingredients: Beetroots, grated 1 onion, chopped Couple of carrots, diced 1 potato, chopped broad beans Vegetable stock cube dissolved in water salt and pepper to taste 1 tsp vinegar to taste Sauté onion and add shredded beetroots to it once the onions are cooked. Add carrots, and potatoes and sauté for a couple of […]

Sprouted Lentil Curry

April 16, 2014

Portion of sprouted lentils 1 onion, finely chopped Desiccated coconut (or creamed coconut) 1 dried red chilli 1/2 teaspoon turmeric powder 1/2 teaspoon fenugreek seeds 1 teaspoon tamarind paste Sunflower oil 1 teaspoon mustard and cumin seeds Heat oil on low flame in a frying pan. Add the mustard seeds and allow to pop, then […]

Endive & Hazelnut Salad

April 2, 2014

Serves 4 Dressing Handful of roasted hazelnuts 2 tbsp. hazelnut oil (optional) 2 tbsp. olive oil 2-4 tsp. water 2 tbsp. apple-cider vinegar 1 tbsp. maple syrup 1 garlic clove Salt and pepper Salad 1 head escarole 1 apple, peeled and thinly sliced ½ onion very thinly sliced Handful roasted hazelnuts, chopped roughly Make the […]