This is my simple and adaptable method for BBQing our gorgeous new potatoes! I have fond memories of pricking large jacket potatoes, wrapping them in foil and packing them in with the food for camping trips. Then we would carefully tuck them into the BBQ coals to bake while the rest of the grilling was done, they’d often come out perfect if we remembered to turn them occasionally, but more often than not, half the potato would burn and half would be raw, or the coals would burn out before the potato was done and there’d be some disappointment… So this way of par-boiling, dressing then skewering little salad potatoes provides a much more consistent result.
Start by boiling scrubbed new potatoes until they are nearly cooked through. Test a few larger ones with a sharp knife or skewer. Then drain the potatoes and allow them to cool in the colander while you prepare a tasty marinade or dressing!
I love potatoes with garlic and herbs. This time I mixed olive oil, salt, pepper, crushed garlic, rosemary and lemon zest in a large bowl. Then toss the par cooked new potatoes in the dressing.
Push the potatoes on skewers (or cook in a BBQ basket) and get them onto a plate or tray ready to pop over the coals.
Cook on the BBQ, turning often until soft, smokey and delicious!
Then push them off the skewers, back into the dressing bowl and toss again to get any last bits of dressing and flavour back over the delicious, charred potatoes. Enjoy!
This one-tray bake is one of our favourite date-night specials with a bottle of red wine. It’s no hassle at all to put together and tastes incredible! It’s always the simple, organic ingredients that are the stars of the show. Who’d have thought a tray of some simply roasted vegetables could be so special? Portobello mushrooms are rich, juicy and simply spectacular when roasted. Their meaty texture and unique umami make them the perfect steak substitute! The Argentinian, herby chimichurri drizzle really brightens and lightens the dish and brings it all together. It’s a great sauce to add to your repertoire. It’s goes perfectly with BBQ’d and roasted vegetables.
Ingredients (serves 2)
4 portobello mushrooms
as many potatoes as you like
1 red onion (or two shallots)
1 bundle of asparagus (or any seasonal green you like – broccoli, kale…)
olive oil, salt and pepper to taste
1 bunch of coriander
1/2 bunch of parsley
1 tbsp dried oregano
1 shallot – peeled and roughly chopped
1 red chilli – roughly chopped
2 cloves of garlic – peeled
1 large pinch of salt
3 tbsp red wine vinegar (or any vinegar you like)
enough olive oil to blend into a loose sauce
Pre-heat your oven to 200C and find a large roasting dish.
Arrange the mushrooms in the dish and scrub and cut your potatoes into thick wedges. If you have new potatoes, just cut them in half. Add them to the roasting dish along with a peeled and quartered red onion.
Drizzle olive oil over the vegetables and season well with salt and pepper. Pop the dish in the oven to roast while you prepare the asparagus and the chimichurri.
Add the herbs, shallot, garlic, chilli, salt and vinegar to a small blender or food processor. Add a generous drizzle of extra virgin olive oil and blend into a loose sauce. Pour the sauce into a clean jar and it will stay fresh in the fridge for at least 2 weeks. Bring it out next time you have a BBQ. Alternatively you can freeze any unused sauce to use another time.
Snap the woody ends off the asparagus and add them to the compost bin (or pop them in a box of peels and offcuts in the freezer to make veg stock with another time). Put the spears in a large bowl and drizzle with a little olive oil. Season with salt and pepper and mix well to coat the spears in the seasoning.
When the mushroom, potatoes and onions are cooked through and starting to take on some colour (after about 20 minutes or so in the oven), add the asparagus to the roasting dish and return it to the oven to roast for a further 5 minutes or so.
Then dish up. Divide the roasted vegetables between two plates and drizzle the chimichurri over the roasted mushrooms. Enjoy with a glass of red wine.
Stinging nettles are easy to identify and one of the most nutritious wild foods out there. Spring is the perfect time to forage for these tender and tasty greens. Studies suggest that eating nettles may reduce inflammation, hay fever symptoms, blood pressure and blood sugar levels — among other benefits. And they are so delicious! Why not grab some gloves and a colander and head out to gather some free food for your lunch? Just pick lots of the tender top 4-6 leaves, the tips of the nettles, like in the photo above. Then when you’ve filled your colander, take it home and give the nettle tips a good rinse. Always pick nettles away from polluted roads sides and avoid places that may have been sprayed.
Here’s my simple nettle soup recipe but you can do so much more with nettles. Pesto, salsa verde, add them to quiches, pies, stews… use it like spinach basically. I love nettles in a spanakopita type filo pastry pie. Share your favourite nettle recipe with use below in the comments? Liz x
Ingredients (serves 4)
1 tbsp oil
2 or 3 carrots
4 cloves of garlic
1 stock cube
4 large handfuls of nettle tips
the juice of half a lemon
salt and pepper to taste
Dice and sauté the onions, garlic and carrots in the oil until just softening and starting to take on some colour.
Then dice and add the potatoes to the pot and generously cover the vegetables with water. Crumble in a stock cube and simmer with the lid on until the potatoes are soft.
Add the rinsed nettle tips to the pot.
Stir the nettle tip into the soup and simmer for just 2 or 3 minutes. Then add the lemon juice and blend the soup with an immersion blender. Taste and adjust the seasoning as needed with salt and pepper.
Easily get 10 portions of fruit and veg into your day with this plant based St Patrick’s Day menu. No green food colouring in sight but lots of vibrant, fun, healthy ideas. Hope you have a fab day off everyone! Let us know what you are cooking to celebrate the day in the comments or over on our friendly facebook page.
Green Smoothie Pancakes
Is it even St Patrick’s Day if you don’t eat something green? Avoid the food colouring and get out your blender for these sweet (but healthy) pancakes.
Ingredients (makes 10 pancakes)
a couple of large handfuls of rinsed kale (or spinach)
Put all the ingredients except the butter and maple syrup into a smoothie maker and blend until smooth.
Heat a non-stick frying pan to medium then melt some butter and fry the pancakes in small batches for a few minutes on each side until cooked through. It’s better to cook them low and slow so that they are cooked through and not too dark on the outside.
Stack them up and serve simply with butter and a generous drizzle of maple syrup or your favourite pancake toppings.
Golden Boxty with Rainbow Slaw
Traditional Irish potato griddle cakes (but with very non-traditional grated courgette in the mashed potato batter instead of grated raw potato) are fried in butter until golden brown. Serve these ‘pots of gold’ with a rainbow slaw of fresh, raw, crunchy veg and a dollop of mayo for the perfect lunch.
mayonnaise to serve (or make your own using my easy aquafaba recipe here)
Start with the slaw. Shred the cabbage, grate the carrot and thinly slice the peppers, spring onions and chives. Mix in a bowl with the juice of half a lemon to start with and the olive oil. Taste and add more lemon juice if you like.
Preheat a frying pan and mix up the boxty batter. Put the mashed potato, grated courgette (or raw potato), flour, milk, vinegar, baking soda and salt in a mixing bowl and stir to combine. You should end up with a batter that’s a dropping consistency. If not, add more milk.
Fry in melted butter on a medium heat for about 5 or so minutes on each side. You can fry them in little fritters or in large rounds the size of the pan. Carefully flip them over when the bottom is golden brown. Add more butter to the pan before flipping if it’s looking a bit dry.
Serve warm with the rainbow slaw and a dollop of mayonnaise.
Irish Stew with Soda Dread Dumplings
Meaty mushrooms and bitter Guinness makes this stew rich and delicious and what better way to mop up the juices than with some Irish soda bread? I steam it as dumplings on top here for a hearty one pot supper but you could bake it separately if you prefer and serve it alongside. Looking for a gluten free alternative? Why not make some colcannon (mashed potato with wilted green cabbage or kale and spring onion stirred through) to go with the stew instead and use a gluten free stout in place of the Guinness?
Ingredients (serves 4-6)
2 tbsp sunflower oil
1 large onion
3 sticks of celery
4 cloves of garlic
1 mug of green lentils
1 stock cube
1 can of Guinness
2 tbsp dark brown sugar (optional – to counteract the bitterness of the Guinness)
salt and pepper to taste
chopped chives to serve
500g flour (I like 250g plain and 250g wholemeal)
1 tsp salt
2 tsp bicarbonate of soda
300ml oat milk
2 tbsp apple cider vinegar
2 tbsp sunflower oil
Get a large pot on the hob and heat it to the highest setting.
Roughly dice the onion and add it to the pot with 2 tbsp of sunflower oil.
Roughly dice the carrots, celery and mushrooms and add them to the pot next.
Stir occasionally and allow the vegetables to take on some colour and caramelised flavour for around 10 minutes. Then peel, chop and add the 4 cloves of garlic.
Rinse your mug of green lentils and add them to the pot with the can of Guinness, the stock cube and an additional mug of water. Season the stew with salt and lots of black pepper. Give the broth a taste and add some brown sugar to counteract the bitterness of the Guinness if needed.
Then let the stew come up to a simmer while you make the soda bread dough.
Measure the dry ingredients (the flour, salt and bicarb) into a large mixing bowl and mix well to evenly disperse the bicarbonate of soda and salt. Check for lumps and sort them out now before you add the wet ingredients.
Measure the wet ingredients (the oat milk, oil and vinegar) into a measuring jug and give it a stir. This is the plant based alternative for the traditional buttermilk in the recipe. Then add the wet ingredients to the dry and stir well with a wooden spoon to form a rough dough. No need to knead, just stir well to ensure there are no dry, floury bits in the dough.
Use wet hands to form 6-8 balls of dough and place them carefully in the top of the simmering stew. Put the lid on the pot, make sure it’s turned down ow and allow the stew to simmer an the soda bread to steam for about 20-30 minutes.
Check that the lentils are cooked through then serve the hot stew and dumplings with chopped chives on top.
Mint Choc Chip Ice-Cream
This ice cream is vibrant green, creamy and sweet…but made with peas and bananas! Don’t be put off by the healthy ingredients, blended frozen banana is a creamy revelation and peas are naturally so sweet. It’s especially good if the banana is frozen when super-ripe. If you eat through your bananas from your weekly delivery then this recipe is a good way to use up those reduced over-ripe bananas at the shops. A win-win for you and for the epic food waste problem the planet is facing. I’ve used cacao nibs instead of chocolate chips because I love their bitter, dark chocolate flavour, but do feel free to substitute with real chocolate chips…especially if you are serving this to children.
optional sweetener of your choice to taste (eg maple syrup)
and a tbsp or so of cacao nibs (or sub with chocolate chips)
Peel and chop as many over-ripe bananas as you like. About one per person. Freeze them overnight on a tray until solid (with gaps between the pieces otherwise they’ll all freeze together and be very difficult to blend).
You’ll need a strong food processor with an S blade attachment. A food processor works better that a jug/smoothie blender for this.
Put the frozen banana chunks and frozen peas into your blender along with fresh mint leaves to taste.
Blend into a frozen, crumbly texture then stop the blender, scrape down the sides and blend again until vibrant green and creamy.
Taste the mixture and add a sweetener or more mint leaves if you like and blend again.
Scrape the nice cream out into a tub and stir through cacao nibs or chocolate chips. Scoop into balls and serve (they will be quite soft at this stage so for quickly) or move to the freezer to firm up until you are ready to serve.
These hand held pies are so good, I’m confident that even a local Cornish person would accept my plant-based knock-offs as the real deal. According to the Cornish Pasty Association, which champions and protects the authenticity and distinctiveness of the genuine Cornish pasty, the pastry should be shortcrust (traditionally they use a mix of lard and butter, I use a quality plant based butter) and the filling should be diced beef, potato, swede and onion. I simply replace the beef with gorgeous umami chestnut mushroomsand add some deep, dark miso to bring out those mouthwatering savoury notes (if you don’t have miso, substitute it with a little splash of soy sauce). November is the perfect time to make these delicious pies. Most of the ingredients can usually be found in my weekly veg box from the farm at this time of year, but of course feel free to substitute ingredients as you like. Any root veg or squash would work well, you could even up the protein with a drained tin of beans or chickpeas.
The photos below are from my instagram stories where I often take my followers through a simple step-by-step as I’m making dinner. Don’t forget to tag @greenearthorganics1 on Instagram or share your photos on the Green Earth Organics Healthy Eating facebook page if you make this recipe. We love to see your creations!
For the pastry:
500g strong flour (I like to use a 400g of white and 100g of brown)
enough cold water to bring the dough together (usually only a couple of tbsp)
Either use the tips of your fingers to crumble the butter into the flour and salt, or pop all the pastry ingredients (except the water) into a food processor with the blade attachment and pulse it together, until it resembles wet beach sand. Then add a small splash of cold water and blend if using a food processor, or gently knead the dough, just until it comes together into a ball. Be careful not to add too much water, be patient with it. Don’t overwork the dough, you want it to be tender, not hard. Then wrap the pastry with a damp tea towel and let it rest while you prepare the filling. Turn the oven on to 175C.
One of the many beauties of buying organic is that there is rarely a need to peel your vegetables. Just give them a thorough scrub and you’re good to go. As is the way with many of my recipes, no need for exact measurements for the filling. I like an equal balance of swede, potato, mushroom and onion in my pasties. Once you have your veg all diced up fairly small (around a cm squared is good) into a large mixing bowl, season it generously with salt and black pepper. If you have miso, stir a tbsp of that through the mix, if not, either add a touch more salt or a splash of soy sauce.
Then you need to sort out the pastry. Tip it out onto a clean work surface and slice it into 8 equal pieces.
Then roll each piece into a ball and flatten it into a disc with your hand. If you need to, you can lightly flour your work surface to stop sticking and roll each ball into a thin circle. Aim to get the pastry around 4mm thick.
Then pile a generous amount of filling onto each piece of pastry, carefully gather up the sides and seal and crimp as best as you can.
Pop the pasties onto a baking sheet and bake in a preheated oven (175C) for 40 minutes or until the pastry is golden brown and the filling is cooked through and steaming.
I always encourage creativity and this recipe is no exception. Although this is as close to a traditional Cornish pasty as you can get making it plant based, feel free to let your tastebuds run free. Why not try a curried pasty? Add some turmeric and black pepper to the pastry and some curry powder to the veg. And while you’re at it switch the veg for diced potato, cauliflower and onion with a drained tin of chickpeas. Or go mediterranean in the summer? Switch the veg for peppers, aubergine, tomato and courgette and add some basil, pop a sprinkle of fennel seeds through the pastry. What combinations will you try? Let me know in the comments. I’d love to see your creations.