Helen devised this super simple soup and tasty soup to use up the last of the over-wintered chard leaves from the garden. You could also make this using spinach, which we’ll no doubt be doing soon (which if you’ve read the previous post you’ll see why!)…
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!…
Here’s a tasty, balanced lunchtime dish combining seasonal purple sprouting broccoli – catch it in its short growing season! – or you can use ordinary summer broccoli instead. …
Here’s a very flavourful alternative to humous and just as easy to make, which you can enjoy with crudités, or as a spread on bread or crackers!…
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
…
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!…
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!…
We invented these as an accompaniment to dal, curry or soup. Like the traditional flour roti, they are wholesome and can be served with a curry instead of or alongside steamed rice to bulk up a meal. The texture is great – soft and pliable! We hope you like them….
Growing your own bean spouts is surprisingly easy to do. All you need is a couple of jam jars to make loads of healthy, nutritious bean sprouts to add to salads and stir fries. Mung bean & lentil sprouts can be done together in the same jar and take about 3 or 4 days depending on the warmth of the kitchen. Alfalfa takes a day or two longer so is best grown in its own jar….
A perfect speedy soup too make the most of this flavoursome Winter veg. Parsnip soup can sometimes suffer from looking a bit grey in colour. We get round this by adding some healthy ground turmeric – the result is a warming vibrant yellow bowl of comfort. Great served with a potato scone or savoury muffin – see our previous recipes for inspiration!…