Wild garlic grows everywhere – once it gets into your garden it is so hard to get rid of. It makes this wonderful pesto (and it is lovely in soups also) so get out and forage – see below for option with nettle tops also. 50g wild garlic leaves 25g pine...
Ingredients 100g porridge oats 200g Greek-style yoghurt 1 medium banana 30g almonds 100g frozen berries Method If you have the time mix the oats, almonds and yoghurt and leave overnight (helps digestibility) Add the rest of the ingredients Blend until...
If you are lucky enough to have a glut of tomatoes this is a great way to use them up. It keeps for ages in the fridge and works well with lots of things, including the fish cakes. It is a very natural alternative to more processed shop-bought chilli sauces. 500g very...
A spicy hummus that keeps well in a sterilized jar in the fridge 1 red bell pepper 1 red chilli pepper Olive oil 400g tin of chickpeas, drained Juice of 1 lemon 2 garlic cloves, peeled and crushed Ground cumin 2tbsp extra virgin olive oil Pinch paprika Salt and pepper...
A really tasty dip for crudites or pitta breads 110g stoned black olives 50g anchovy fillets 1tbsp capers 1tbsp Dijon mustard 1tbsp lemon juice Freshly ground pepper Whizz all ingredients togetherAdd 4tbsp olive oilStore in sterilized jar in fridge – keeps for months...
This is lovely as part of a salad or a sandwich filler – a bit messy to make but worth it 450g raw beetroot, peeled and grated 225g onions, chopped 50g butter 3tbsp sugar 30ml sherry vinegar 125ml red wine 2tsp fresh ginger, peeled and grated Sweat onions...
Ingredients 1 cup potatoes, peeled and diced into 1cm cubes1 cup onions, peeled and chopped3 cups vegetables, diced into 1cm cubes4 cups vegetable stock or water Method In a large pan, melt 1 tablespoon oil and 25g butter over a medium heatToss the potatoes and onions...
A lovely salad – traditional to use pearl barley for this but also delicious with quinoa or couscous. Use any available vegetables. Ingredients 300g pearl barley or quinoa or couscous2 plum tomatoes1/3 cucumber3 spring onions½ green or yellow pepperHerbs e.g....
What you need: 1 head of cabbage (green, white or red, or a mix)1 tablespoon salt1 sterilised glass jar with a tight-fitting lid What to do: Take the tough outer leaves and the hard core from the cabbage and shred finely.Place in a large bowl, sprinkle with the salt...
Beetroot is good for boosting circulation and liver detoxification. Blueberries contain many nutrients including calcium, magnesium, iron and vitamin C and moderate consumption can reduce the risk of many diseases. Ingredients 1 medium uncooked beetroot, washed,...
Ingredients 450g potatoes, peeled and chopped into 2cm cubes 350g leeks, washed, and sliced thinly (use green and white parts) 100g onions, peeled and chopped 50g butter 600ml vegetable stock or water, warm 600ml warm milk Method Melt the butter in a large potAdd...
This has replaced mayonnaise as my favourite spread for sandwiches. The chickpeas and tahini are full of protein and minerals. This recipe makes 2 jars and I find it freezes well. This is the basic recipe and can be spiced as you wish. Lovely for a dip with sticks of...
