Recipes

Ingredients

Apple, Apricot, Asparagus, Baby Spinach, Bananas, Beetroot, Borlotti Beans, Broad beans, Broccoli, Brown Mushrooms, Brussels Sprouts, Butter Beans, Cabbage, Cabbage (Tundra), Cabbage January King, Cabbage Savoy, Carrot, Carrots, Celeriac, Chard, Cherry Tomatoes, Chilli, Coriander, Courgettes, Cucumber, cumin, Dates, Eggs, Garlic, Ginger, Green Onions, Green Peppers, Greens, Herbs, Jerusalem Artichoke, Kale, Leeks, Lemon, Lentils, Lettuce, Marrow, Mint, Mixed herbs, Mixed Leaves, Mushrooms, New Potatoes, Onion, Oranges, Oyster Mushrooms, Parsley, Parsnips, Pear, Peas, Peppers, Potato, Potatoes, Potatoes-Pink Fir Apple, Purple Sprouting Broccoli, Radish, Red Cabbage, Red Pepper, Rhubarb, Sage, Spring Greens, Squash, Swede, Sweet Potato, sweetcorn, Thyme, Tomatoes, Turmeric, Watermelon, White Cabbage

Balsamic Kale with Roasted Apples, Walnuts and Dates

By:

  • Start by turning your oven on to 150 degrees celcius.
  • Take a dry pan and heat up to a medium heat adding the crushed walnuts to the pan. Once the walnuts have coloured but not burnt, a few minutes in the pan should suffice, remove them and set aside.
  • Next, core and quarter the apples before placing them in a hot pan with a little olive oil and a knob of butter taking care not to move them around too much so that they nicely caramelise on each side. Once the apples have reached a nice colour on each side remove them and place in an oven dish in your preheated oven to stay warm.
  • Add the kale to the frying pan with a touch more oil if needed and stir well until it starts to wilt.
  • At this point take two tablespoons of balsamic vinegar and add to the kale before stirring for another minute.
  • Remove the kale and add to a serving bowl with the apples, walnuts and some chopped dates.
  • Season to taste.

Ingredients

  • 300g curly kale, washed and finely shredded
  • 2tbsp balsamic vinegar
  • 1 handful walnuts, crushed
  • 1 handful chopped dates
  • 2-3 seasonal British apples like Pippin or Russet
  • olive oil for frying
  • knob of butter

Roasted Autumn Roots and Apples with Goats Cheese and a Honey dressing

By: Laurence Guy

Parsnips, golden beetroot and carrots work fantastically well here though a little chopped up celeriac wouldn’t go a miss either.

  • Start by preheating your oven to 170 degrees celsius.
  • Take a large roasting tin and scatter your selection of washed and root vegetables, you’re looking for pieces of roughly the same size, before drizzling with some olive oil.
  • Coat the pieces with the oil and place in the oven for ten minutes before turning and adding two apples, cored and halved to the roasting tin.
  • Whilst waiting a further twenty minutes for the roots and apples to cook, make a dressing using a tablespoon of honey mixed with one part cider vinegar to three parts olive oil and a pinch of chopped thyme.
  • Mix the dressing well and add half to the roasted vegetables and apples, coating them well before returning to the oven for a further five minutes.
  • Serve the roots and apples with the rest of the dressing and some soft goats cheese. Season to taste.

Ingredients

  • 1Kg mixed root vegetables
  • Olive oil
  • Cider vinegar
  • 2 apples
  • 1 tablespoon honey
  • Thyme
  • Soft goats cheese

Curried Parsnip and Apple Soup

By: Laurence Guy

This is a fantastic soup for the autumn.

  • Start by frying a chopped onion.
  • Blitz together a thumb sized piece of root ginger, two cloves of garlic and a chilli (decide what strength suits your pallet) before adding to the frying onion.
  • Add two teaspoons of cumin seeds, a teaspoon of ground coriander, two teaspoons of ground turmeric and a teaspoon of fennel seeds to the pan and lower the heat whilst stirring in the spices.
  • Add about 600g of washed and diced parsnips to the pan and stir for a few minutes before adding enough stock to just cover the parsnips.
  • Turn the heat up and cover the pan whilst you leave the parsnips to cook. When the parsnips are tender turn off the heat and add a chopped eating apple minus the core to the pan before blitzing up using a food processor until smooth. Season with salt to taste.

Ingredients