There is nothing more satisfying and healthy than a big plate of local, seasonal vegetables. This dish is so simple to put together, and it’s faff-free, all being baked on one tray. So perfect for a mid-week meal. The crunchy, breaded cauliflower brings delicious texture to the plate (we recommend doing the same technique with butternut squash slices too) and the creamy garlic and herb dip makes every mouthful delectable! Hope you enjoy it!
Ingredients (serves 2)
For the cauliflower schnitzel:
2 large slices from the middle of a cauliflower (pop the rest of the cauliflower back in the fridge to use in another recipe)
around 8 tbsp natural yoghurt
salt & pepper to taste
around 8 tbsp bread crumbs
Vegetables for the tray:
4 medium potatoes
10 brussels sprouts
olive oil, salt & pepper to taste
For the garlic & herb dip:
100g cashew nuts
2 tsp vinegar
1 clove of garlic
a large handful of chopped herbs eg chives, parsley, sage, rosemary
salt & pepper to taste
Turn your oven on to 200C and get your steamer set up. Line a large baking tray with baking parchment. Cut your cauliflower into two thick steaks and pop them into the steamer for 8 minutes or until just tender.
Meanwhile prepare two wide bowls, one with the natural yoghurt and one with the breadcumbs. Season the yoghurt with salt and pepper and mix well. When your cauliflower steaks are tender, drench them first in the yoghurt, then in the breadcrumbs, turning over a few times until nicely coated. Place the breaded cauliflower steaks on the baking tray.
Cut your potatoes, parsnips and carrots and arrange on the tray alongside the cauliflower schnitzels. Drizzle with olive oil and sprinkle with salt and pepper then place in the oven to bake for around 30 minutes. You can carefully turn everything after 15 minutes to ensure an even bake.
Prepare the brussels sprouts by cutting off the base and slicing them in half. Toss in a small bowl with a little oil and seasoning, these can be added to the tray for the last 10 minutes of cooking.
Prepare the garlic and herb dipping sauce. In a strong, small blender, blend the cashews, water, garlic & vinegar until completely smooth. Taste and season with salt and pepper, then stir into a bowl with the chopped herbs.
When the schnitzels and vegetables are cooked through and golden brown, divide between two plates and add a generous side of the dipping sauce. Enjoy!
This beautiful budget meal saves you time, money, water and washing up! It’s a regular weeknight supper for us and is popular with the whole family. As the pasta cooks with all the ingredients and absorbs most of the water, it releases starch and creates a gorgeous, silky sauce. This recipe is fuss free too, all you need to do is give it stir every few minutes to ensure it doesn’t stick, it’s so simple and honestly, so delicious! We have a really nice delivery of organic tomatoes from Holland in at the moment as our Irish ones are out of season.
You’ll need a wide, deep pan with a lid. A big stock pot would work too or even a wok. Something that your pasta can lay flat in.
Ingredients (serves 4)
4 medium/large tomatoes, roughly chopped
4 cloves of garlic, peeled and minced
1 red onion, peeled and thinly sliced
1 tin of chickpeas, drained
4 tbsp extra virgin olive oil
2 tsp salt
1 tsp ground black pepper
1 liter freshly boiled water
optional chilli flakes, cheese or capers to serve
Gather and prepare all your ingredients and put a kettle on to boil with 1 liter of water.
Place all the ingredients into the pan and pour over the freshly boiled water. Give the pan a stir with some tongs, then put the lid on and turn the heat up to high.
As soon as the water comes back to boiling, remove the lid and stir again to loosen any bits of pasta trying to stick to the bottom.
Replace the lid and after 2 minutes, stir again and replace the lid.
Repeat step 4, twice. Now you should have cooked your pasta for around 7 to 8 minutes. Turn the heat off but leave the lid on for 5 minutes to allow it to finish cooking in the residual heat and the sauce to thicken up.
Taste and add more salt or pepper if you need, I also like another drizzle of good olive oil. Serve in bowls with the topping of your choice. A sprinkle of chilli flakes, some salty capers or a generous grating of hard cheese perhaps? Enjoy!
One of our family favourites, this layered, one-pot curry is so so good. A rich layer of mushroom and red bean curry on the bottom, a fragrant layer of perfectly cooked rice in the middle and a succulent layer of cauliflower on top. Sounds complicated but it’s actually very easy. We make this one-pot meal regularly as a mid-week supper. It doesn’t take long to put together, then you just pop it in the oven to bake and you’ve got time to clear up the kitchen and help with homework or whatever else needs doing while it cooks. Then bring the pot to the table and dig in!
We stock organic rice in compostable bags, have you tried the range yet? White basmati is best for this dish as it cooks quickly, but we also have brown basmati and my personal favourite, short grain brown rice. We also have organic tins of tomatoes, beans and more. We do so much more than just fruit and veg. Add some groceries to your next order and save yourself a trip to the supermarket.
Ingredients (serves 4)
3 tbsp vegetable oil
1 onion, peeled and diced
4 cloves of garlic, peeled and diced
1 heaped tbsp curry powder
around 10 chestnut mushrooms, halved
1 tin chopped tomatoes
1 tin kidney beans, drained
salt and pepper to taste
1 small mug of basmati rice (225g)
2 small mugs of water
1/4 tsp each: ground cardamom and star anise
1 tsp rose petals (optional)
1/2 a large cauliflower, cut into florets
1/2 tsp turmeric
Turn your oven to 200C and find a deep pot or casserole dish with a lid that is safe both on the hob and in the oven.
Start by sautéing the diced onion with the oil on a medium-high heat. Stir frequently with a wooden spoon. After 5 minutes the onion should start to soften and turn golden.
Then add the mushrooms, garlic, curry powder and season well with plenty of salt (about a tsp) and pepper. Stir for a few minutes to coat the mushrooms in the seasoning and allow the spices to toast and get very fragrant.
Empty the tin of chopped tomatoes into the pot along with the drained beans. Stir well, taste and adjust the seasoning if needed, then put the lid on and let the curry simmer for a few minutes while you rinse you rice in a fine sieve.
Turn off the heat then carefully add the rinsed mug of rice to the curry. Don’t stir it in, add it in a careful layer on top of the curry and smooth it out with the back of the wooden spoon. Then slowly pour two mugs of water over the back of the spoon over the rice so that it doesn’t disturb the layer.
Add some aromatics to the rice if you like eg cinnamon sticks, cardamom pods, star anise, rose petals, saffron… I usually use a mix of ground anise and cardamom and a few rose petals.
Then place the cauliflower florets carefully into the rice and water, sprinkle them with turmeric, salt and pepper. Put the lid on the pot and put the pot in the oven to bake.
After 30 minutes, check on the rice. It should be bubbling hot and have absorbed most of the liquid. Taste a grain, if it needs longer put the lid back on and return it to the oven.
If the rice is cooked through then remove the lid, sprinkle the top of the dish with flaked coconut (or flaked almonds) and return it to the oven to toast. Just 3-5 minutes should be enough. Then it’s ready to serve. Scoop out portions ensuring each bowl gets a bit of each layer and enjoy!
Romanesco cauliflowers have got to be one of the most beautiful vegetables we grow. Their mathematical fractal shapes are breathtaking to look at and luckily they are also extremely tasty! Our favourite way by far to cook them is to chop them into florets and roast them. Have a look at the end of this smashed cucumber recipe for a great marinade idea. In this recipe I use them in a one-roasting-dish meal to make a simple summery stew. This way you get some crispy tops and some soft, simmered bits too. All in one easy dish! Serve with bread, potatoes, rice or pasta. Or just eat it as it is.
Ingredients (serves 4-6 people depending on sides)