Recipes

Serves 6 Ingredients: 1 litre vegetable stock oil 1 potato 1 onion, finely chopped 2 garlic cloves, peeled and chopped 1kg frozen peas Fresh mint (10-15 leaves), finely chopped 1 handful (gloveful!) nettles (when in season: autumn/spring) Salt and pepper   Method: Heat the stock in a medium-sized saucepan. In another saucepan, heat the oil over a gentle heat. Add the onion and sweat for about 10 minutes until translucent. Add the garlic and …

Ingredients: 1 butternut squash 1⁄2 cup cashews 1.5 cups wild black rice paprika 1 bay leaf a few sprigs thyme 1 clove garlic salt and pepper juice and zest 1⁄2 lemon olive oil 1 handful of fresh coriander   Method: Place rice in a saucepan with 4 cups of water, some salt, garlic and bay leaf. Bring to the boil then simmer for about 40-50 mins (will take less if rice is soaked …

Ingredients* Carrots White cabbage Black sesame seeds White sesame seeds Sushi ginger Flat leaf parsley Lemon juice & zest Lime juice & zest Sea salt *Amounts vary depending on how many you are serving & to your liking.   Shred the carrots and white cabbage into a bowl. Add the black & white sesame seeds. Chop up the sushi ginger & flat leaf parsley and add to the bowl.  Add lemon & …

Ingredients: 350g red split lentils 1 400g tin coconut milk 1 large onion (diced) 2 medium sized potatoes (cubed) 2 large handfuls of kale (sliced) 1 litre water/stock 2-3 gloves garlic 1⁄2 thumb-size piece of ginger 2 tsp ground cumin (if using seeds, toast first and grind) 1 tsp ground turmeric 1 tsp mustard seeds (toasted lightly first) 2 cardamom pods bay leaf 2 cloves (optional) salt & freshly ground pepper   Method: Place the washed lentils …

Serves 6-8   Ingredients 3 onions diced 4 cloves garlic pressed or finely diced bay leaves thyme rosemary 200 grams quinoa 2 tins chopped tomatoes 1 small carrot grated 4-5 aubergines Parmigiano   Instructions Slice all the aubergine lengthwise about half cm thick. Cover them in olive oil and salt, placing them on a baking sheet in an oven at 180 degrees for about 30 mins. They should start to brown but should not be …

  Ingredients: 2 cups fresh herbs/greens (basil, parsley, blanched nettle, wild garlic, kale, baby spinach) 1⁄2 cup freshly grated Parmesan-Reggiano cheese 1⁄2 cup extra virgin olive oil 1/3 cup nuts (walnuts, pine nuts, hazelnuts) 3 garlic cloves, minced (about 3 teaspoons) Juice of 1⁄2 lemon 1⁄4 teaspoon salt, more to taste freshly ground black pepper to taste   Method: Heat a small frying pan over a low heat. Toast the nuts …