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

Asian Spiced Cabbage Salad with Smoked Tofu and Toasted Seeds

By: Laurence Guy

This salad is a meal in itself and has so many interesting flavours to keep you coming back for more.

  • Start by making the dressing. Zest the lime and squeeze out it’s juice into a bowl with the zest.
  • Add three times the amount of light olive oil to lime juice and the soy sauce. Add the sugar,  garlic and grated ginger (I tend to wash mine and grate the ginger with it’s skin on). Mix the dressing well and set aside.
  • Now take a good selection of different hard and green cabbage, Brussel’s sprouts also work really well in this recipe, and cut finely using a knife or your food processor. Add the cabbage to a bowl with the finely sliced chilli.
  • Wash the carrot and use a potato peeler to cut long fine strips of carrot into the salad bowl.
  • Pour the dressing over the salad and mix well before setting aside.
  • Take a hot dry frying pan and toast a couple of tablespoons of mixed seeds until they pop.
  • Dice the smoked tofu and finish the salad by gently mixing the tofu and seeds into the salad.
  • Garnish with fresh coriander leaves if you wish.

Ingredients

  • 1 lime
  • olive oil
  • 1 tbsp soy sauce
  • 1/2 tbsp sugar
  • 1 clove garlic, crushed
  • thumb sized piece ginger
  • a mix of hard cabbage and green cabbage or Brussel's Sprouts
  • 1 red chilli
  • 1 carrot
  • mixed seeds
  • 1 block firm smoked tofu
  • coriander to garnish

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