Ready, steady, sustainably cook
Ready, steady, sustainably cook!
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One pot pasta w/ cherry tomatoes, red pepper, artichokes, capers & chilli - Serves 4
- 300g spaghetti
- 2 garlic cloves, finely chopped
- 2 shallots, finely chopped (approx. 50g)
- ½ tsp chilli flakes
- 450g cherry tomatoes, halved
- 10g thyme
- A glug of extra virgin olive oil
- 975ml freshly boiled water
- 1 tsp veg stock powder or 1/2 stock cube, crumbled
- 3 tablespoon baby capers
- 2 whole roasted red peppers, finely chopped (jarred works well)
- 12 marinated artichoke hearts, chopped
- ½ tbsp balsamic vinegar
- Salt & pepper to taste
- 40g grated parmesan or 1 tbsp nutritional yeast
- Salt and pepper
- Drizzle of Olive oil
- Put the pasta ingredients into a large saucepan/sauté pan along with a pinch of sea salt. Cover the pasta ingredients with the water and put the pan on a high heat. Place the lid on the pan until you get a good rolling boil (2-3 mins).
- When you have a rolling boil, carry on cooking the pasta for an additional 9-10 minutes. Continue to stir the pasta while it cooks. When the pasta is al dente, turn off the heat and carry on stirring. The residual heat will keep softening the pasta and the cooking liquid will have thickened to form a nice sauce.
- Finish the pasta with the grated cheese or nutritional yeast. Taste and season with more salt, pepper and a glug of olive oil.
- Use tongs to serve the pasta from the pan and spoon over the sauce. Top with extra parmesan if you wish.
Citrus Salmon, Salsa Verde with New potatoes & Asparagus - Serves 4
- 4 x120g salmon fillets, skin removed
- 4 slices of lemon
- Salt & Pepper
- Handful coriander, roughly chopped
- Handful parsley, roughly chopped
- Handful dill, roughly chopped
- 1 clove garlic, finely chopped
- 3 spring onions, finely chopped
- Juice 1 lemon juice
- 5 tbsp of olive oil
- Salt & pepper
- 20 spears of asparagus, trimmed
- 650g new potatoes, halved
- Boil your kettle (this should take approx. 2 mins). Place the potatoes in a pan of salted boiling water over a medium heat. Leave to partially cook for 4 minutes.
- Line your salmon steamer basket with parchment, then place your steamer over the potatoes and add the salmon. Sprinkle lightly with salt and lay one piece of lemon on each piece of salmon. Put the lid on and leave for 6 minutes.
- Meanwhile, make the salsa; put the herbs, garlic, onion, lemon, olive oil and salt & pepper in a bowl and mix to combine. Taste for seasoning, if you like it zingy add more lemon. Put to one side.
- Take off the lid and salmon basket when the time is up. Place the empty basket on the bottom of the steamer and put in the asparagus. Put the steamer with the salmon on top of the asparagus and replace the lid. Cook for 5 minutes until the asparagus are bright green and firm to touch.
- Once the asparagus are cooked everything should be ready. Check the salmon, this should be pale and cooked through. Check the potatoes by inserting a knife, if it easily inserts and falls off these are ready to drain.
- Plate up the salmon, asparagus and potatoes and drizzle over the salsa verde.
Slow Cooked Lamb Pot Roast w/ Marmalade Spiked Gravy - Serves 4 (with approx. 1L gravy)
- 1 large leek (approx. 250g), cut in 3cm rounds
- 1 large onion, cut into eights
- 500g potatoes, peeled and cut into 4 cm chunks
- 200g carrots, chopped in 3cm rounds
- 100g mushrooms, cut into quarters
- 3 springs rosemary
- 1.5kg lamb shoulder
- 5 cloves garlic, split lengthways
- Salt & pepper
- 800ml stock
- 375ml white wine
- 2 tbsp orange marmalade
- 40g cornflour
- Chopped parsley to serve
- Put the chopped veg and 2 sticks of rosemary in the bottom of the slow cooker and season with salt & pepper.
- Using a sharp knife, make holes in the lamb and insert garlic and the remaining rosemary into the holes. Drizzle olive oil over the lamb and season with salt and pepper.
- Lay the meat on top of the veg on the slow cooker.
- Pour the stock and wine in the slow cooker, taking care not to pour it over the meat. The liquid should cover the veg and come hallway up the lamb.
- Cover and cook on the highest heat setting for 5 hours, until the meat starts to fall away from the bone.
- When the lamb is done, heat your oven to 220°C (fan)/240°C (non-fan)/gas mark 9. Remove the lamb from the slow cooker and place it in a roasting tin. Use a slotted spoon to remove the veg and place in the roasting tray surrounding the lamb.
- Drizzle olive oil over the veg and lamb, pop this in the oven for 15 minutes to allow the lamb and veg to crisp.
- Whilst the lamb crisps in the oven, remove the stock from the slow cooker, sieving it through a strainer into a saucepan.
- Next, add the marmalade to the saucepan.
- In a small bowl mix together the cornflour and 4 tablespoons of cold water to create a slurry (a smooth pourable paste). Add the paste into the saucepan of stock and bring the stock to a vigorous boil over a high heat, this should take about 3 minutes. Turn off the heat and allow the gravy to thicken. You can pass this through the sieve again to remove the marmalade rinds if you wish. Taste and season the gravy with salt and pepper.
- Serve the lamb, veg and gravy hot and garnished with chopped parsley.
Chocolate Cherry Cake Molten Chocolate Centre - Makes 4 individual cakes
- 100g self-raising flour
- 100g caster sugar
- 45g coco powder
- 100g cherries, stoned and halved
- 1 egg or flax egg (make a flax egg by using 1 tbsp pre-milled flaxseeds and 2 ½ tbsp of water or plant milk)
- 3 tbsp olive oil
- 2 tsp vanilla extract
- 110 ml milk (or non-dairy milk)
- 8 squares 70% (or higher) dark chocolate
- Crème fraiche to serve
- Sprigs of mint to garnish
- Use a pastry brush to grease four ramekins with olive oil, be sure to brush up the sides and over the rim with the oil.
- In a bowl, use a hand whisk to combine the dry ingredients. Next, add the cherries and mix to coat, leaving a well in the centre of the mixture.
- Add the wet ingredients into the well and mix to combine.
- Use a serving spoon to spoon three heaped tablespoons of mixture into each ramekin. Be sure to fill this below the inside ring.
- Cook the cakes individually by placing the ramekin into the microwave and cooking on high (approx. 750W) for one minute before inserting two squares of chocolate into the centre of the ramekin and pressing down. Microwave for an additional 25-30 seconds.
- Repeat the cooking process until all cakes are cooked.
- Allow the cakes to cool slightly before serving. Serve with extra cherries, a dollop of crème fraiche and a sprig of mint.