A tasty, lightly spiced pumpkin soufflé inside a savoury buckwheat galette – what’s not to love! We replace the traditional cheese in a soufflé here with sun dried tomatoes and chilli to give another dimension. These might seem fiddly, but they’re easy to construct and if you can’t be bothered to make the galettes you could always use a gluten free wrap instead! Serve for dinner with a rustic salad….
Dinner
Kale Pesto
Kale is such a great winter veg but can often seem a bit too earthy. We hope this recipe inspires you to see it as simply a fresh green leaf! Kale is so high in nutrients that you can’t afford not to eat it! Here we lightly steam it to retain its goodness. Lovely with pasta or on a baked potato. …
Stuffed Squash
This recipe is one to celebrate the change in season. We are combining the new warm colours and comforting flavours of Autumn cooking with the lovely bright flesh of the squash but zinging things up with a fresh, summery filling of coconut, ginger, lime and coriander. This is possibly the easiest meal ever, once you’ve chopped your squash in half! Let the oven do the work and enjoy the wait!
Serves 4
2 small squash suitable for halfing or if very small use 4
One tin of coconut milk
Thumbsize piece of ginger, grated
1- 2 limes – grated rind and juice
2 garlic cloves, crushed
Small bunch coriander, chopped
Teaspoon of pink peppercorns
Olive oil
1. Heat oven to 200c
2. Cut squash in half and remove seeds. Score the flesh with a knife in a criss-cross fashion and drizzle with a little oil and sprinkle with salt and pepper.
3. Place on a tray or oven dish , making sure the halves stay upright . Cover with a sheet of tinfoil and bake for 45 mins to one hour until the squash is tender
4. Meanwhile mix together the filling ingredients, except the peppercorns, adding as much lime to suit your taste.
5. When the squash are cooked carefully spoon in the coconut mixture – any extra sauce can be added as you eat.
6. Sprinkle a few pink peppercorns and pop back into the oven uncovered for about 10 mins until heated through .
That’s it! Ready to serve with some green salad for an easy and tasty meal.
Courgette pie
Help, we have reached peak courgette in the veg garden! If you too are in the midst of a glut you may well be in need of a recipe or two to keep up! Here’s the first of a few, a tasty and aromatic pie adapted from a River Cottage recipe – we’ve made it gluten and dairy free. Serve with salad and some summer veg….
Spinach Roll-ups
Cuddly Carrot’s garden is literally bursting with spinach at the moment so this healthy green is making its way into as many recipes as possible. We also have a decent crop of coriander. These tasty chick pea spinach wraps are a good way to use up some of both and they make a quick lunch – stuffed with salad, leftover curry or tagine, humous or roasted veg – the possibilities are endless. They also happen to look quite fancy!…
Wild garlic olive and sundried tomato polenta
Here’s a quick and easy recipe to use up that packet of polenta you may have lurking at the back of your cupboard! The addition of sundried tomatoes and olives gives the polenta some much-needed flavour… and you can top it in a variety of ways to make a tasty lunchtime dish; check out our suggestions at the end of the recipe.
200 g quick cook polenta
1 litre boiling water
200 g sundried tomato pesto *
Handful of olives chopped – green or black
Black pepper
2 tablespoons Wild garlic pesto (see recipe)
Soya cream
Handful of Pine nuts
Rocket or pea shoots or herbs to top
* Sundried tomato pesto
200 g sundried tomatoes
Balsamic vinegar
1 clove garlic
Olive oil
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Easy Veg Biryani
Here’s a quick and easy method for a biryani, using plenty of seasonal winter veg, perfect for a midweek meal. As ever, you can vary the vegetables depending on what you have!
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Roasted Winter veg with wild garlic and rocket pesto
Here’s another recipe using wild garlic, in abundance at this time of year in woodlands and by rivers. You can even dig some up and plant it in a window box for a future supply. It may wilt at first but will spring back with a vengeance. If you can’t get hold of any wild garlic, just use rocket or another green. This recipe also makes use of seasonal veg – feel free to substitute whatever else you might have – beetroot, celeriac, squash and so on. Serve the veg with brown rice or quinoa and spoon over some of the pesto for a delicious hearty dinner! Serves 3 to 4 people.
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Aubergine Roll Ups
Our aubergine roll ups are quick and simple cooking with maximum flavour – perfect for a small party or delicious as a starter, this uses simple fresh and some seasonal ingredients. Totally gluten free and vegan we assure you these will go down a treat with anyone. Our recipe for vegan ‘Not Cheese’ is very simple and can be played around with and used in other recipes too. It’s a ricotta type consistency so quite rich and creamy – delish!…
Helen’s Dal
Brilliant served as a stand alone dish with rice or as part of a big Indian feast, this is healthy, quick and speedy dal. Once you’ve prepared the basic ingredients it really doesn’t take long at all to make – perfect for a nutritious mid week meal with family or friends. This is really delicious with our potato roti recipe!…