recipe: teriyaki aubergine w/ honey deglaze

teriyaki aubergine w glaze

super light & creamy golden aubergine chunks coated in teriyaki & drizzled w/ teriyaki glaze, crispy onions & sesame seeds

IngredientsMakes: 180g (1)

172g		aubergine
8g		teriyaki sauce
8g		ktc crispy onion
0.5g		sesame seeds
0.5g		salt
50g		water
15g		honey
5g		soy sauce

Method

Dice aubergine into 1 inch cubes, steam for 15m.

Remove from steamer and allow to cool on a plate, until they've stopped releasing steam.

Steaming the aubergine first gives it a super light & creamy texture and makes sure it's cooked all the way through - these are big chunks after all!

Oil glaze a pan & add the aubergine when it's hot - almost smoking!

Season w/ a little salt & turn when bottoms are golden.

Drizzle with teriyaki sauce and toss to coat the aubergine.

Turn out into warm bowl, drizzle w/ the reduction / teriyaki glaze.

To make the reduction deglaze the pan w/ a shot of water & add a tsp of runny honey & a glug of soy sauce.

Stir w/ a spatula until it has a syrupy consistency & pour over the aubergine.

Then sprinkle w/ sesame seeds & crispy onion.

Thanks to Growing Local for the aubergine for tis recipe!

recipe: romano / pointy peppers filled w aubergine, pumpkin seed, tomato & basil

filled pointy peppers aubergine & tomato

charred pointy peppers filled w/ muchroom aubergine & tomato w/ mint basil parmesan & toasted pumpkin seeds

IngredientsMakes: 429g (3)

176g		pointed peppers
10g		olive oil
120g		aubergine
10g		olive oil
60g		chestnut mushrooms
10g		olive oil
15g		pumpkin seeds
3g		olive oil
1g		salt
140g		ripe tomato
5g		basil
5g		mint
30g		roule
2g		parmesan
20g		lemon juice

Method

Slice the peppers in half lengthways & remove the pips.

Place centre side down on a hot oil glazed skillet, turn the heat to min and place a lid on top.

Cook until soft a a little charred ~20-25mins, then turn and turn the heat off. Ready for filling.

Small dice the aubergine & mushrooms and cook on a medium low heat until soft and cooked thorugh.

Toast the pumpkin seeds in a little olive oil w/ a generous pinch of salt.

Chop the herbs & add them & the roule to the aubergine & mushrooms.

Chop a nice ripe tomato up the same size as the aubergine & mushrooms, and add it in to the mix.

Mix it in while the heat is on minimum, we don't want it to cook just warm it up a little so it provides fresh & light acidity to the filling.

Cover the peppers w/ the filling, give them a drizzle of lemon juice & top w/ parmesam & toasted pumpkin seeds.

They're quite nice w/ a sqeaze of sriracha or tabasco too.

recipe: apple & basil humous

apple & basil humous

smooth blended chic peas flavoured w/ apple & spices

IngredientsMakes: 391g

240g		chic peas
20g		olive oil
1g		salt
100g		apple & basil pesto	(recipe below)
15g		lemon juice
10g		white wine vinegar
5g		sugar

Method

Microwave the chic peas 800W / 2m, this will soften them and make a smoother humous.

Blend the chic peas and the oil until you have the desired texture.

Add the rest of the ingredients & blend until homogenous.

apple & basil pesto

vibrant basil mint & apple pesto w/ confit garlic & toasted nuts

IngredientsMakes: 346g

20g		basil
5g		mint
60g		lime juice
60g		olive oil
40g		mixed chopped nuts
25g		sweet pickled onions	(recipe below)
20g		sweet pickle liquor
65g		apples
30g		boiled garlic
20g		olive oil
1g		salt

Method

Place 10g oil the oil into a pan and add the nuts, cook on a medium heat until toasted & golden in colour.

Leave them to cool whilst collecting the rest of the ingredients together, placing everything into a blitzing jug.

Add the cooled oil and nuts, and blitz until smooth - ish! The nuts will always give you some texture!

sweet pickled onions

red onions pickled in sugar & white wine vinegar - great for salads & kebabs or where you need a little lift of acidity

IngredientsMakes: 180g (1)

150g	(2)	red onions
15g		sugar
15g		white wine vinegar

Method

Actual quantities of sugar & vinegar . .

150g sugar

150g white wine vinegar

Make the pickling liquor and add the thinly sliced red onion.

Leave for at least an hour.

Keeps for months, put it next to the kimchi.

recipe: shredded cucumber & cashew salad

shredded cucumber & cashew salad

refreshing shredded cucumber salad topped w/ crispy onions, cashew nuts, coriander & chilli

IngredientsMakes: 327g (2)

250g		shredded cucumber	(recipe below)
30g		honey soy dressing	(recipe below)
4g		chocolate mint
10g		mini pickled onions
20g		salted cashew nuts
10g		ktc crispy onion
2g		coriander
1g		chillies

Method

Shred the cucumber with a julienne peeler, stopping when you get to the seeds.

Leave it to sit on a clean tea towel to draw out the excess liquid while finishing the rest.

Make the dressing.

Chop the mint & pickled onions & mix w/ the cucumber & dressing.

Top w/ crispy onions, cashew nuts, coriander & chilli.

shredded cucumber

cucumber spaghetti

IngredientsMakes: 250g

375g

cucumber

Method

Lay a cucumber on it's side and draw julienne peeler along the length.

Keep going until you hit the seed core, the turn 90 degrees and repeat.

About a third of the weight of a cucumber is core & doesn't shred well.

So multiply desired final weight by 1.5 to get the amount of cucumber you need!

Use for things like [shredded cucumber & cashew salad]

Leave it to sit on a clean tea towel to draw out the excess liquid for about 20mins before use.

honey soy dressing

honey, soy sauce, garlic & lime juice - simple vietnamese style dressing

IngredientsMakes: 94g

20g		soy sauce
20g		honey
46g		lime juice
8g		garlic

Method

Peel & finely chop the garlic.

Warm the honey in the microwave, then mix all the ingredients.

Leave to infuse for 30mins.

recipe: roast veg courgette tart

roast veg courgette tart

courgette & veg tart - pastry-less quiche!

IngredientsMakes: 840g (6)

195g		courgette tart case	(recipe below)
330g		mixed roast veg hm grown	(recipe below)
165g		eggs
35g		milk
175g		baked mash potato & tomato	(recipe below)
40g		baby plum tomatoes
40g		mature cheddar

Method

This is a great way you use up leftover veg from roast dinners!

I started with 2 courgettes and used about one and a half to make the case.

I lobbed the rest into a salad . . .

Removing the outer skin w/ a julienne peeler before you start gives you a batch of courgette spaghetti to use later!

Line a 10inch diameter loose bottom fluted bake tray w/ your courgette strips.

Whisk the eggs & milk and add the warm roast veg, then pour the mix into the case.

I sliced on half a baked mash potato [baked mash potato & tomato] because it was there - optional.

Top with sliced tomatoes & grated cheddar.

Bake @ 200C / 15m then turn the oven down and bake @ 150C / 25m. Slice into 6 pieces, more if you like!

courgette tart case

pastry free pie case made from courgette ribbons & flour

IngredientsMakes: 195g (1)

25g		butter
145g		courgettes
25g		gram flour

Method

The larger the courgette the better!

Melt the butter & brush the bottom and sides of a fluted loose bottom pie tray.

Dust another tray w/ flour.

Run a peeler along the courgette to create wide ribbons of courgette.

Coat each ribbon in flour & place it into the pie tray to form the bottom layer.

Keep going until you have covered the pie try, and cave enough left to cover the top.

Fill as desired. Then top & brush w/ melted butter.

mixed roast veg hm grown

mixed roast home grown courgette, potatoes, tomatoes, garlic w/ rosemary & thyme

IngredientsMakes: 506g (4)

160g		potatoes
280g		globe courgette
190g		peppers
270g		black cherry tomatoes
4g		rosemary
6g		thyme
45g		garlic
30g		olive oil
2g		salt
1g		black pepper

Method

Boil the potatoes, then peel where necessary & chunky cut rest of veg.

Add the herbs, drizzle in oil and toss to coat well.

160C / 45m bottom - 2inch from bottom of oven - shelf.

baked mash potato & tomato

variation on a baked potato, with added tomato - faster too!

IngredientsMakes: 700g (4)

620g		potatoes
60g		butter
160g		tomatoes

Method

2 large baking potatoes - makes 4 halves . .

Cut potatoes in half and boil until soft. 10m?

Once boiled leave on counter until they stop steaming & they're cool enough to handle.

Scoop out the soft centre and mash adding the butter and salt and pepper.

Fill the empty potato skins and place on a baking tray.

Dot some tomatoes about including on top of the potatoes.

Bake 180C / 20m - grill to finish if necessary.

recipe: roast lamb & broad bean broth

roast lamb & broad bean broth

seared leftover roast lamb & broad bean broth on cabbage noodles

IngredientsMakes: 680g (1)

100g		chinese leaf
100g		cone cabbage
350g		bean shell soup	(recipe below)
5g		lamb stock cube
85g		roast lamb
10g		peas
20g		broad beans
10g		lemon vinaigrette	(recipe below)
2g		mint
0.5g		chives

Method

Make the bean shell soup, prep the rest while it cooks, about 20 mins.

Shred the chinese leaf & place in serving bowl.

Shred the cone cabbage & steam for 7mins.

Sear & season the lamb so its crispy and golden.

Boil the peas & broad beans for 2mins - shell the broad beans if they are large!

Assemble, place the drained cabbage noodles onto the chinese leaf, top w/ hot soup, roast lamb, pulses, herbs & drizzle w/ lemon vinaigrette.

bean shell soup

spiced onion & bean shell soup

IngredientsMakes: 730g (2)

40g		EVO
3g		cumin seeds
3g		dried rosemary
5g		garlic granules
1g		cardamom seeds
190g		onions
4g		salt
600g		water
120g		broad bean shells
100g		pea shells
20g		lemon juice

Method

Great way to use up shells from peas & broad beans from the garden.

Cook on the medium heat so the spices to over cook while the onion is browning.

EVO, then spices medium heat, then add onions and put the lid on, stir occasionally until soft & starting to brown.

Add the rest of the ingredients except the lemon juice, bring to the boil, then set to simmer for 20 mins.

Blitz w/ a stick blender and pass through a sieve.

Add the lemon to adjust the acidity and bring it to life.

Maybe a little tabasco?

lemon vinaigrette

IngredientsMakes: 300g

100g		white wine vinegar
100g		sugar
100g		lemon juice

Method

Juice the lemon and match weight w/ white wine vinegar & sugar.

Shake until fully dissolved.

recipe: courgette spaghetti & red pepper w/ pea shell & celeriac sauce & parmesan

courgette spaghetti & red pepper w pea shell & celeriac sauce w parmesan

courgette skin spaghetti & braised red pepper w/ pea shell & celeriac sauce

IngredientsMakes: 530g - Serves: 1

300g		pea shell & celeriac sauce	(recipe below)
150g		red pepper
2g		olive oil
100g		cooked courgette skin spaghetti	(recipe below)
1g		salt
2g		parmesan

Method

First make the pea shell & celeriac sauce.

While that's on prep the pepper and julienne it.

Cook it until just starting to soften so it still has a bit of bite.

Make the spaghetti and cook it.

Then assemble & sprinkle w/ parmesan.

pea shell & celeriac sauce

light fragrant sauce made from leftover pea shells & a little celeriac

IngredientsMakes: 300g

140g		pea shells
10g		veg stock cube
450g		water
140g		celeriac
20g		butter
0.5g		salt

Method

Top and tail the pea shells then cut into thirds - this will stop them jamming your stick blender.

Peel & dice the celeriac into 5mm dice.

Add everything to a small sauce pan & bring to the boil.

Once boiling reduce the heat & simmer for 10mins.

The sauce will be thicker if you leave the lid off.

Remove from the heat & blitz w/ a stick blender until smooth.

Pass through a sieve. Use as rquired

cooked courgette skin spaghetti

courgette skin spaghetti lightly braised in brine

IngredientsMakes: 98g

105g

courgette skin spaghetti

(recipe below)

Method

Place the courgette skin spaghetti in salted boiling water for 90 seconds.

Remove & leave to drain in a sieve.

Use as required - a little pesto for minimum effort snack / lunch

courgette skin spaghetti

IngredientsMakes: 105g

105g

courgette

Method

Top & tail a medium large courgette.

Peel it lengthways with a julienne peeler.

recipe: broad bean pancake

broad bean pancake

great way to make an egg free pancake & use up broad bean shells!

IngredientsMakes: 220g - Serves: 2

200g		broad bean & tomato soup	(recipe below)
80g		flour
40g		water
3g		yeast
10g		sugar
10g		butter

Method

Mix the flour, water, yeast & sugar into a smooth paste then add it to the soup.

Whisk until the paste is fully incorporated and leave for 30mins or until doubled in size.

Heat a large flat pan to high and melt some butter on the surface.

Pour in half the mix and spread into a round pancake with a spatula.

Turn the heat down to medium and wait until the pancake has set enough to toss, then flip it to cook the other side.

For gluten free vegan version use oil to cook with instead of butter & your favourite gluten free flour.

broad bean & tomato soup

soup made w/ broad bean shells & tomatoes

IngredientsMakes: 685g - Serves: 2

60g		EVO
8g		garlic
2g		fennel seeds
100g		onions
240g		tomatoes
4g		salt
600g		water
300g		broad bean shells
5g		mustard powder

Method

Lightly fry the fennel seeds & garlic for about a minute then add the onions and a lid then turn the heat down to medium.

Cook until the onions are soft then add the tomato & salt & cook for another 5mins.

Use a potato peeler to shell the broad beans removing the stringy bits in the process.

Keep the beans for something else.

Chop the broad bean shells into cm chunks, this helps them cook but also means the stick blender won't get tangled with missed stringy bits!

Add the water bean & mustard and bring to the boil with a lid on.

Once boiling set to simmer & leave for 20mins.

Remove from the heat to a wooden board & blend smooth with a stick blender.

Pass through a sieve. Use as required.

Pimp w/ a little soft cheese & butter, serve w/ crusty roll or garlic bread.

recipe: goats cheese pecans & apple salad

goats cheese pecans & apple salad

apples & chunky goats cheese dressed w/ honey pecan & thyme

IngredientsMakes: 440g - Serves: 2

47g		salted honey pecans	(recipe below)
100g		cherry tomatoes
120g		apple
7g		lemon juice
30g		lettuce
90g		goats cheese
30g		snapdragon dressing	(recipe below)
5g		thyme
1g		salt flakes

Method

Make the salted honey pecans first to give them time to cool and harden.

Slice the tomatoes in halves - these where gorgeous sweet yellow ones from the garden.

Slice the apple in wedges & squeeze fresh lemon juice on to stop them oxidising.

Slice the goats cheese, mix everything together and dress w/ thyme.

salted honey pecans

honey caramelised toasted pecans w/ a hint of salt

IngredientsMakes: 47g

30g		pecans
15g		honey
15g		sugar

Method

Add the sugar to a non stick pan on a high heat. Distributed evenly across the surface.

Add soon as all the sugar has melted and started bubbling add the honey.

Mix w/ a wooden spoon. (Or use the pan and no spoon takes practice!)

Once evenly mixed add the pecans & toss to coat, turn the heat to low and toast the pecans being careful not to burn the sugar.

Turn out onto a grease proof mat (silpat) or grease proof paper

snapdragon dressing

balsamic vinegar, honey & olive oil w/ toasted sesame seeds

IngredientsMakes: 95g

30g		balsamic vinegar
30g		honey
30g		olive oil
5g		toasted sesame seeds

Method

Toast the sesame seeds in a dry pan then mix all the ingredients.