Latest recipes
Squash and Kale Soup
We made this soup at an event we hosted with the Cracking Good Food Network.
Squash, kale and farro grain soup
Ingredients
1 cup farro grain
1 onion,chopped
1 tbspn olive oil
1 tsp. dried thyme
1/2 tsp. dried sage
Vegetable stock
6 cups diced squash
4 cups chopped kale or spinach
Good handful of chopped parsley
salt and fresh ground black pepper to taste
Directions
Soak farro in cold water 15-30 minutes.
Chop onion, then heat olive oil in bottom of large soup pot, add onion and saute about 5 minutes. Add thyme and sage and cook 2-3 minutes more.
Add stock to soup pot and bring to a low simmer. Drain farro and add to stock, then simmer 10 minutes. Add squash and simmer about 30 minutes, or until squash is soft.
While soup simmers, chop the kale or spinach beet. Add it to soup and simmer about 10-20 minutes more. Season to taste with salt and fresh ground black pepper and finally add the parsley. Serve hot.
Spring Tabbouleh with Chervil
Ingredients
- 1/3 cup bulgar wheat
- 2 cups mixed salad leaves (can be whole or chopped)
- 3 tablespoons finely chopped freshly picked chervil
- 1 & 1/2 cups water
- 3 lemons (zest and juice)
- 4 & 1/2 tablespoons extra virgin olive oil
- 400g cooked black eyed beans
- 1 cup of finely sliced spring onions
- Salt and pepper to taste
- Mint, parsley or corriander can be used instead of chervil
Directions
Put the bulgar wheat in a mixing bowl and pour over the water and leave to plump up and then drain any excess water.
Roughly chop the chervil and salad leaves. Mix with the bulgur wheat, lemon juice, black eyed beans and spring onion. Pour in the olive oil and add a generous grind of salt and pepper.
Cover and leave in the fridge to give the flavours a chance to mellow and blend. Stir again and adjust the seasoning, adding more lemon juice if needed.
Rocket Pesto
Ingredients
- Good bunch of extremely fresh Rocket.
- Some Nuts (preferably Pine Nuts, walnuts are good but any nut will do)
- Some Garlic
- Bit of Salt
- Bit of Black Pepper
- Some Parmesan Cheese (Brewers Yeast is a good vegan alternative)
- Lots of Olive Oil (the best you can get/ afford)
- Bit of Lemon Juice
Directions
- Put all the ingredients except the oil in a blender
- Blend to a smooth paste adding the oil gradually until you have the desired consistency
- Cool and leave to stand in the fridge (overnight ideally, the longer the better but you can eat it straight away too....)
- Add to your favoutrite pasta, spread it on toast, spoon it straight into your mouth 'cos it tastes so good
