• Blackberry & apple breakfast

• Squash, sweetcorn, lentil & sage soup

• Butternut squash tagine

• Roast carrot & spiced lentil salad

• Butterbean salad with shiitake mushrooms

• Blackberry clafoutis

• Bottled tomato saucepan

• Spicy Mexican pickled vegetables

• Pickled damsons

• Tomato & basil shrub

• Harissa

​

   

Blackberry & apple breakfast

serves 1

handful of sprouted buckwheat

1 tablespoon hemp seeds

1 dessertspoon pumpkin seeds

1 dessertspoon sunflower seeds

100ml apple juice

1 teaspoon honey

1 apple diced

1 tablespoon ground flax

 

Soak the buckwheat and seeds with the honey in the apple juice overnight.

Add the blackberries and apple. Serve topped with ground flax.

​

   

Squash, sweetcorn, lentil & sage soup
serves 6
2 tablespoons olive oil
300g firm fleshed squash (red kuri, butternut, crown prince, musquee de Provence)
1 onion chopped
2 leeks,
1 sweetcorn cob,
1 garlic clove finely chopped
1 tsp smoked paprika
100g green lentils
1.25 litres vegetable stock
6 sage leaves finely shredded
sea salt and freshly ground pepper

Peel, seed and cut the squash into small pieces. Trim the leeks, wash as necessary and slice thinly.Remove the leaves and silk from the sweetcorn and slice the kernels away from the cob. Put the oil into a large pan, add the squash, onion, leeks & garlic cook for 5 mins.

Add the paprika and lentils, stir well then tip in the stock. Bring to the boil, cover and simmer for 35 mins. Cool slightly and then ladle into a processor and blitz until smooth.

Return to the pan add the corn kernels and finely shredded sage leaves and cook for 5 minutes. Taste, adjust the seasoning and serve.

 

 

Butternut squash tagine

serves 6

1 tbsp olive oil

2 red onions sliced

2 cloves garlic finely chopped

2 tsp ground cumin

2 tsp ground coriander

750g diced butternut squash

500g tomatoes, skinned, seeded and chopped

500ml  stock

2 tbsp harissa

handful each of coriander  and flat leaf parsley leaves roughly chopped

 

Gently cook the onion in the olive until soft. Add the garlic, cumin and coriander and cook for 2 minutes. Add the tomatoes and stock and bring to the boil. Tip in the squash, season well  and simmer gently for 40 minutes until the squash is cooked and the liquid well reduced.  Stir in the harissa and herbs and serve.

 

​

Roast carrot & sprouted lentil salad
serves 4
300g carrots
3 tbsp extra virgin olive oil
½ tsp cumin seeds sea salt & black pepper
juice & zest of 1 lemon
½ tsp honey
½ tsp wholegrain mustard
2 handfuls sprouted green lentils
2 handfuls mizuna very roughly chopped.

Oven to 200C/180C fan/ gas 6.

Toss the carrots in 1 tbsp oil, the cumin seeds and season with salt & pepper. Tip on a baking tray and roast for 30-35 mins until soft and slightly charred around the edges, cool.

Whisk together the remaining oil, the lemon zest and juice, honey and mustard.

Toss the carrots, sprouted lentils and mizuna in the dressing and serve.

 

 

 

Butterbean salad
serves 4
2 red peppers
1 red onion
400g tin of butter beans
1 garlic clove very finely chopped
2 teaspoons smoked paprika
1 teaspoon finely chopped rosemary
1 tablespoon apple cider vinegar
4 handfuls of watercress
4 tablespoons olive oil
sea salt and freshly ground black pepper

Preheat your oven to 220C/Fan 200/Gas 7.

Cut the peppers in half. remove core & cut into 2cm slices. Peel & cut the red onion into 8 wedges. Toss with 1 tablespoon of olive oil. Season. Tip onto a baking tray. Roast for 10-15 mins or until a little charred around the edges.

Drain the butterbeans tip into a bowl add the garlic, smoked paprika, rosemary and 1 tablespoon of olive. Mix well together.

Whisk the apple cider vinegar with 2 tablespoons olive oil with a good pinch of salt and twist of black pepper. Toss the watercress through the dressing.

Toss the roasted pepper and onions with the butterbeans & watercress and divide between 4 bowls.

 

​

Warm kale salad with shiitake mushrooms
serves 4

4 large handfuls of kale hard stalk removed and shredded

1/2lb shiitake mushrooms

2 sticks of celery cut into matchsticks

2 carrots cut into matchsticks

1 tsp finely chopped thyme

1” piece of ginger finely grated

1 small chilli finely chopped

1 tablespoon tamari

olive oil

 

Place the kale in a large pan with 2 tablespoon olive oil and 2 tablespoon water, stir well and cook for about three minutes  until wilted; add the tamari, increase the heat and cook until the liquid has evaporated, stir in the thyme, ginger and chilli.

Cook the shiitake in 1 tablespoon of olive oil over a medium heat until softened and beginning to crisp.  Add the shiitake, celery and carrots to the kale mixture.

Season with salt & pepper. Divide between 4 bowls and serve

 

 

 

Blackberry clafoutis

serves 4-6

2 - 3 handful of blackberries
75g ground almonds
225ml water
zest & juice 1 small lemon
40g naturli spread
50g rapadura sugar
1/2 teaspoon vanilla essence
pinch of salt
100g chestnut flour
1 tsp baking powder

 

Cover the base of a 20cm tin (I always use my cast iron fry pan) with blackberries blend well together the ground almonds & water, stir in the lemon zest and juice gently melt the naturli and whisk into the almond milk
Stir in the sugar, vanilla essence and salt

Sift the chestnut flour & baking powder together
In a steady stream pour the liquid into the flour stirring to avoid lumps pour over the blackberries and bake at 180 until set about 25 minutes

 

 

​

Tomato Sauce (bottled)

2k tomatoes

1 teaspoon salt

2 x 500ml kilner jars

 

Quarter the tomatoes cut out the core and seeds dropping them into a sieve over a bowl as you do.

Place the tomatoes quarters into the bowl of a processor and add the strained juice from

the seeds.

Blitz the tomato quarters and juice and tip the puree into a large stainless steel pot.

Simmer,  stirring occasionally, for about 30 minutes or until the mixture has reduced by about a quarter.

Add a teaspoon of salt and fill sterilised jars leaving a ½ inch space at the top.

Fasten the lid securely using the rubber seal.

Line the bottom of a pan with a dishtowel pop in the jars & gently simmer the jars for 30 minutes.

Carefully remove, cool & store the jars in a cool, dry place for up to a year.

 

​

 

Spicy mexican pickled veg

3 carrots

2 bunches radishes

1 cauliflower

2 peppers

1 onion

bunch of coriander chopped

2 chilli

3 cloves garlic

bay leaves

600 ml ACV

150 ml water

150g sugar

2 teaspoons salt

 

Slice  carrots, radish, peppers, onion. Cut cauliflower into small florets. all vegetables                                       Add chopped coriander  and chilli                                                                                                                                   Heat vinegar, water, garlic, sugar, and salt in a medium saucepan and bring to a boil.

Turn off heat, and let pan cool until contents come to room temperature.

Place vegetable mixture into jars

Cover veg with liquidPour 2 cups of liquid into each jar, so that vegetables are covered with liquid.

Place lids on jars, and refrigerate. You can eat in a couple of days but will last unopened for a couple of months.

 

Pickled damsons 

3 x 1 lb jars

1k damsons
500ml ml ACV
750g dark brown sugar
ground cinnamon/ cinnamon stick
ground cloves/ whole cloves

Prick the damsons with a fork or several times with a skewer and put into a large jar or bowl.  Place the spices in a large saucepan with the sugar and vinegar and bring to the boil. Pour this mixture over the damsons and leave for 24 hours. Turn all into a large saucepan and bring to the boil. Boil for 3 mins. Carefully spoon into the hot sterilised jars and cover when cold. These are best stored for 6 weeks before tucking in and they last for ages and ages.

 

 

​

Harissa

200 g red peppers
200g red chillies
olive oil
2 tsp cumin seeds
1 tsp coriander seeds
3 cloves garlic finely chopped
1 teaspoon smoked paprika
1 dessertspoon honey
1 dessertspoon apple cider vinegar

 

Halve and deseed the peppers and chillies, rub with oil and roast until just beginning to char.

Dry roast the cumin and coriander until aromatic. Remove from the heat.
Place the peppers, chillies, garlic, cumin, coriander and paprika in a food processor and pulse keeping the mixture fairly chunky.
Tip into a bowl and stir in the apple cider vinegar and a little extra olive oil.
Spoon into a sterilised jar and store in the fridge.

 

 

​

Tomato & basil shrub

250g ripe tomatoes chopped

250ml raw apple cider vinegar

handful torn basil leaves

200ml raw organic runny honey

 

Put the tomatoes into a  bowl. 

Add the basil, pour over the vinegar and muddle all well together.

Cover with muslin and leave in a cool place for 2 days

Tip the mixture into a sieve and press the pulp through.

Add the honey (more or less to taste is fine).

Pour into a glass bottle. 

Store in the fridge for up to 6 months

​

​