All posts tagged: Food

An Hawaiian Poke Bowl meets an English Autumn

Traditional Hawaiian Ahi Poke recipes call for raw tuna, which, try as I might I’m just not keen on.  But in this poke bowl recipe you could absolutely switch out the tofu for tuna, or salmon.  The recipe is filled with warming spice and rich toasted sesame flavours, and the good old English Autumn’s staple green vegetable Cavolo Nero toasts up as fantastic seaweed substitute.  So sit on the couch, close your eyes and imagine you’re on an Hawaiian beach… See, I bet you’re feeling warm already! Serves 2 ~ Preparation 10mins ~ Cooking time 30mins Ingredients: 200g Tofu 5 tbsp Toasted Sesame Oil 250g Sushi Rice 6 Cavolo Nero Leaves 2 White onions 1 large red chilli 1 thumb ginger 3 cloves garlic 1 tbsp Tamari Soy Sauce 1 bulb fennel 1/2 Avocado 1 dstsp Agave nectar Method: 1) Pre-heat the oven to 150C.  Wash the rice in a bowl of water, rinse, drain and repeat 3 times.  Bring 350mls water to the boil in a pan on the hob.  Add the rice.  Simmer …

Roast Butternut Squash & Sage Lasagne

Sometimes, only pasta, baked in cheesy sauce will do.  Laced with nutmeg, layered with smooth seasonal roast butternut squash and herby tomato sauce… Served with baby spinach and rocket and eaten until it’s gone… because really, it’s never as good tomorrow, and I probably wont fancy it then anyway… digging my fork in the dish at the end might even be the best bit… “just one more mouthful” I’m thinking… “and then I’ll stop”… Ingredients for the cheese sauce: 2 tbsp butter 50g plain flour 1 pint organic milk 50g cheddar cheese 1/4 tsp ground nutmeg Ingredients for the tomato sauce: 1 tbsp olive oil 1 red onion 2 cloves garlic 1/2 red pepper 2 sprigs fresh rosemary 1 can chopped tomatoes 1 tsp maple syrup 1/4 tsp sea salt Other Ingredients: 350g Lasagne sheets 1 butternut squash 4 sprigs of sage Extra Cheese for grating Method: 1) Preheat the oven to 200C.  Peel and slice the butternut squash in to discs around 1/2cm thick.  Place on a baking tray drizzled with olive oil, cracked …

Wild Chestnut & Thyme Risotto

By next week they’ll be gone.  But while you can, there’s a bounty of smooth, nutty, sweet Autumn Chestnuts ready in abundance and littering the floor of the woods…  Don’t mistake them for conkers (or worse vice versa)… You’ll know a sweet Chestnut by it’s green shell of fine spines, which is almost impossible to penetrate without impaling a finger.  Inside you’ll find 3 cosy chestnuts, slightly tear-dropped in shape (compared to their more spherical conker cousins).  You’ll have to be creative getting in to them…. my preferred method is a sort of stamp squeeze with a foot, so that the chestnut pops free and my fingers are saved…  It’s worth it though.  Take a bag, collect plenty, top and tail them and roast them in the oven for 30 minutes and enjoy warm.  Or, add them to this delicious autumnal risotto…   Ingredients: 1 tbsp olive oil 1 tbsp butter 1 large onion 2 cloves garlic 1 cup arborio rice 1 glass dry white wine 2 large chestnut mushrooms Roughly 24 Whole Sweet Chestnuts …

Blackberry Breakfast Muffins & Recipe Share

In full fruit, in a hedgerow near you, the brambles are groaning under the weight of sweet, juicy blackberries.  And what’s more, they are free!  Free food.  It’s blackberry season and to celebrate I’d love for as many of you as possible to share your favourite blackberry recipes.  Please leave a link in the comments, it can be your own, or just a favourite… And in the mean time, here’s my own Blackberry Breakfast Muffin recipe… Ingredients (makes 9 large muffins or 12 Cupcake sized muffins): 200g  blackberries 100g oats 100g wholemeal spelt flour   100g golden caster sugar 100g butter 1 egg 1tsp baking powder 1/2 tsp bicarbonate of soda 50g chopped pecans 1 tsp vanilla extract 90mls almond milk Method: 1) Pre-heat the oven to 180C.  Line a muffin tin with muffin cases. 2) Mix the dry ingredients together in a large mixing bowl 3) Gently melt the butter, allow to cool slightly and mix with the egg, milk & vanilla 4) Add the wet ingredients to the dry ingredients and stir through …

Peach, Pea & Halloumi Salad

What did the cheese say when it looked in the mirror?  “Hallou-mi!” This salad though, it’s no joke.  In fact it’s seriously lovely… It’s about as easy as dinner comes too, so when you’re ready for a super summer supper and a glass of cold white wine this is for you… Full of allotment bounty and wholefood nourishment… If you’re not buzzing with vitality (and a sense of virtuousness) afterwards then… well, pop to a yoga class instead!! Ingredients (serves 2): A bed of mixed watercress, spinach and rocked (around 2 large handfuls) 2 good handfuls of fresh, shelled, green peas 4 roast new potatoes (halved or quartered depending on their size) 2 handfuls steamed green beans 2 flat peaches, cubed 6 slices halloumi 1 beetroot, cubed 1 tbsp olive oil, 1tbsp lemon juice 1 tbsp agave nectar 1 sprig fresh rosemary Sea Salt Pepper Method: 1) Pre-heat the oven to 180C.  Cut the potatoes and beetroot in to halves or quarters, drizzle with olive oil and a pinch of sea-salt, add a sprig of …

Courgetti Ratatouille

So the bountiful August is well and truly in swing… filled with beans, potatoes, herbs, carrots, garlic, beetroot and of course courgettes… Our Allotmenting this year has been less productive than in previous years, mainly because I’ve been focused on getting my yoga class up and running alongside studying…I’m spread pretty thin but Tim and the kids have done a fab job of just about staying on top of the growth…and salvaging veg before the birds / rabbits / deer get there!  So here’s a vegan ratatouille recipe, originally posted on my instagram account, tried and tested by the lovely Mel Bevan (who’s family have given their seal of approval)!     Ingredients (serves 2): 1 red onion 2 cloves garlic 1/2 red pepper 1 red chilli Pinch sea salt and crack of black pepper Sprig of fresh rosemary and thyme 1 can plum tomatoes 8 medium mushrooms 1 tsp agave nectar 1 large courgette 1 tbsp rapeseed oil Method: 1) Heat a tbsp rapeseed oil in a large pan or wok. 2) Finely slice …