Recipes

This is a recipe that was a favourite at my previous job at Gather & Gather I always make it for BBQs with friends and family and so many people love it, I hope you do too.

INGREDIENTS

1 red cabbage
1 white cabbage
4 red onions
6 carrots
1 bunch of coriander
Juice of 4 limes
300ml sweet chilli sauce
250g Bombay mix
2 tbsp toasted pumpkin seeds
Salt and black pepper

METHOD

Evenly shred all the vegetables and grate the carrot. Pour in the lime juice and sweet chilli sauce.
Marinate in the fridge for at least 2 hours.
Toast the pumpkin seeds over a low heat until they start to pop.
Stir through the Bombay mix and coriander, Top with the pumpkin seeds.
Serve.

NOTE: don’t stir the Bombay mix in too long before serving or it will go mushy.

Makes 4-6 portions

INGREDIENTS
1L chicken stock⠀
1L water⠀
600g shredded chicken⠀
1 tin corn kernels (200g/drained weight 160g)⠀
2 tablespoons soy sauce⠀
2 medium free range eggs⠀
2 tablespoons cornflour

METHOD
Either cook a roast chicken and shred the meat, or cook 600g of chicken breast or thigh meat. Your choice (personally I prefer the roast meat).
Use the carcass of the chicken to make a stock, boil it in 1.2 L of water for about 30 minutes and season with salt & pepper – or use a stock cube, both are fine. Top up with water to make it up to 1 litre.
Then mix in the chicken, sweetcorn and soy sauce and simmer for 30 minutes.
In a mug, mix 2 tbsp of cornflour with water into a paste the add to the soup whilst stirring which will thicken it up.
Also in a mug, beat the two eggs. After the 30 minutes while the soup is still simmering pour the eggs in slowly whilst stirring. This must be super slow to avoid the eggs from scrambling.
Enjoy with a big slice of crusty bread.

NOTE: If you are storing in the fridge when re-heating add a dash of water to loosen!

Makes enough for 4 portions

INGREDIENTS⠀
3 spring onions, finely chopped⠀
1/2 a red chilli, finely chopped (deseed for less spice)⠀
Handful of coriander stalks, finely chopped⠀
2 tablespoons fish sauce⠀
2 tablespoons soy sauce⠀
2 dried lime leaves crushed⠀
2 teaspoons sesame seeds⠀
1 tablespoon vegetable/olive oil⠀

METHOD
Mix all ingredients together. It takes less than 5 minutes and then the longer you leave it on your chosen meat or veg the better (overnight if you can).⠀
Then either bake the meat/veg in the oven or pan/stir fry. Your call! Serve with some rice and garlicky greens. Done!

Makes 6

INGREDIENTS
6 medjool dates
1/2 cup hazelnuts
2-3 tablespoons coconut oil
30g vanilla whey

METHOD
Put everything in a food processor and blend
Start with 2 tablespoons of melted coconut oil, add more if it’s struggling to bind. This can take a while.
Scrape down the sides of the blender to keep everything moving, add a dash of water if needed.
Once combined shape into 6 balls and place in the fridge to chill.

NOTE: you can use any flavoured protein powder you have at home just remember it will change the flavour of the recipe, so something like strawberry may not be advisable.

Makes 6

I know, more energy balls. But I can assure you these are really yummy and they don’t have too much sugar added to them. Dates are a natural source of sweetness and I just like a little bit of honey for extra flavour and to bind it all together. They should keep for a good week in the fridge.

INGREDIENTS
2 tablespoons coconut oil
1 tablespoon tahini
120g oats
1 tablespoon coco powder
10g chia seeds
5 x dates
50g toasted almonds
50g toasted walnuts
10g honey
Desiccated coconut

METHOD
Toast the almonds and walnuts in a frying pan over a medium heat until lightly golden. You’ll be able to smell them when they are done and they may start popping.
Place everything in a food processor and blend until combined. You may need to add a few drops of water to help the mixture stick together and then keep blending. You can do this a few times.
Roll into 6 large balls, you will need to press the mix together quite firmly. Roll in desiccated coconut to coat
Place in fridge for at least 2 hours to chill.

I kind of re-found my love of mushrooms this week. Such a quick breakfast, plant based and damn tasty too! This recipe is enough for 1

INGREDIENTS

1 or 2 slices wholemeal toast⠀
8-10 closed cup mushrooms, sliced⠀
1 sprig of rosemary⠀
Vegemite/Marmite⠀
Butter (Rapeseed oil for the vegan version)⠀

METHOD
Melt a knob of butter/oil in a pan over medium heat.
Pick the leaves off the rosemary and finely chop.
Add the mushrooms and rosemary to the pan and fry until lightly browned. Season with salt & pepper.⠀
Toast bread, top with butter and Vegemite/Marmite.
Add mushrooms on the top and bobs your uncle!

I bought some reduced to clear beets and needed to use them. They are in season in the U.K. in July and August so are a cheap and cheerful veg to include in your weekly shop. ⠀

INGREDIENTS
4-6 whole beetroot
Feta cheese
1.5 cups of green lentils
Mint
Olive oil
Rapeseed oil
Salt & Black pepper

METHOD
Preheat the oven to 180C⠀
Wash & roughly chop the beetroot, place in a roasting tray with salt, pepper and rapeseed oil then bake for 40 minutes. Turning halfway through.
Bring a small pan of water to the boil and add 1.5 cups of green lentils.
Boil for roughly 20 minutes until soft. Drain. ⠀
Once beets are done, leave to cool slightly. Then mix lentils, beets and crumbled feta together.
Stir through some fresh mint.
Drizzle with olive oil.
Season with salt and pepper.⠀

Makes 14 cakes or 4 burgers

Hands up, this was my husbands creation and I stole it from him. Sharing is caring and all that. These make lovely mini chicken cakes which you could add to a stir fry or have with a salad. Equally you can make them into larger style burgers. They have a fresh yet spicy taste and can be enjoyed hot or cold.

INGREDIENTS
400g chicken mince
1 teaspoon minced garlic
1 teaspoon minced ginger
40g grated carrot, (1 small)
1 medium onion
2 dessertspoons red thai curry paste
Salt & pepper
Pinch of dried chilli flakes
1 dessertspoon soy sauce
1 medium egg
1 teaspoon mixed spices

METHOD
Finely chop the onion.
Heat a pan with one teaspoon of rapeseed oil and gently fry the onion, garlic and ginger for 5-8 minutes. Remove from the heat and allow to cool for 10 minutes.
Mix all remaining ingredients together with the onion mix. Refrigerate for 20 minutes.
Roll into bite sized pieces or 4 larger burgers
Heat a frying pan on medium with 1 teaspoon of rapeseed oil.
Place the cakes in the pan and fry for roughly 5-6 minutes each, turning halfway through.
Enjoy warm or these will keep in the fridge for 2 days.