This is our new favourite way to eat spinach. Spinach is coming thick and fast out of our polytunnels now and we can’t get enough of this spring leafy green. Make your own easy pasta dough and marvel at the verdant green wriggly worms. It’s a fun recipe to make with kids over the Easter holidays too and if you have a fussy eater on your hands, this is a great way to get some greens into them. Serve with any pasta sauce you like – we love this with a simple buttery black pepper sauce, details below.
Put the flour, salt and spinach in a food processor with the S blade attachment. Blend into a green powder. Once it is evenly blended, keep the machine running and drizzle in the olive oil then a small splash of water. After a minute of blending the dough should form into a ball, if it is too dry and doesn’t ball up, add another small splash of water and keep blending.
Tip the ball of bright, green dough out onto a floured work surface and knead for a few minutes. If your dough is accidentally too wet, add another sprinkle of flour and keep kneading until you have a smooth, soft green dough.
Cut the dough in half and roll out to around 4mm or so thick. Cut the dough into thin strips then roll each strip into wriggly worms. You can cut them to whatever size you prefer. As you go, place them on a floured plate or tray and lightly dust with more flour to prevent them from clumping.
Get a large pot of salted water on to boil then drop into the pici pasta and boil for just 4 minutes or so until tender. Drain through a colander then make the sauce in the pot.
Place the butter, oil, cheese, lemon juice and black pepper in the pot and allow it to melt over a medium heat. Then give it a quick stir and tip the pasta back into the pot. Stir to coat the pasta in the sauce and serve with extra black pepper and whatever sides you like eg protein, salads etc.
Leeks are one of our favourite vegetables. They are so delicious, I like to make them the star of the show when I cook with them. This simple, one-pot, spring dish is all about those luscious, soft and sweet leeks offset by toasty, crunchy hazelnuts (we stock organic hazelnuts in compostable bags here) and tangy caramelised lemon. Orzo is just rice shaped pasta which I love to cook like risotto rice, we stock an organic bag from Irish company, Bunalun. We love their store cupboard staples so much. Top quality, organic and affordable. Add some Bunalun groceries to your next fruit and veg order with us here. We deliver nationwide.
Find a large, deep, frying pan or pot. Start by toasting the hazelnuts in the dry pan. Just turn the heat to medium-high, tumble the hazelnuts into the pan and keep them moving around until they smell amazing and are deliciously toasty. Tip them into a bowl to cool a little then chop or crush into smaller pieces and save for finishing your dish at the end.
Then, in the same pan, add the butter and oil. Place the lemons, cut side down, into the melted fat and let them cook until caramelised. Remove them to a bowl to finish your dish with later too. Caramelised lemon is so delicious. It makes the lemon softer, juicier and sweeter…and it looks pretty too.
Tip the chopped leeks and garlic into the pan and season with salt and pepper. Stir fry until the leeks are starting to soften.
Add the orzo and stock to the pan and simmer and stir until the pasta has absorbed the liquid and is cooked through. Taste and tweak the seasoning if needed with more salt and pepper.
Stir the chopped parsley through, then serve in four bowls, each topped with a caramelised lemon half and a handful of chopped, toasted hazelnuts. Enjoy!
Wouldn’t this pretty pasta be perfect for Mother’s Day? It takes a little more effort than our usual recipes but the ingredients are few, simple and affordable (using our ingredients at the time of writing this blog, this cost €5.64 to make 30 pieces).
Ingredients (makes around 30)
~ pasta • 300g fine flour • 1 tbsp olive oil • 1 tsp salt • 150ml water • parsley leaves
~ beetroot tofu-ricotta • 200g extra firm tofu • 1 small cooked beetroot • 1 clove of garlic • the juice of 1/2 a lemon • 1 tsp salt • 5 tbsp olive oil
~ 1/2 jar of pesto to serve
Mix the pasta ingredients (except the parsley) into a shaggy, quite dry dough then knead it very well into a firm, smooth dough. This should take around 10 minutes of kneading. If your dough is too dry, wet your hands occasionally whilst kneading to incorporate just a little extra water. Rest the ball of dough in a bowl covered tightly with a damp tea towel.
Blend all the beetroot ricotta ingredients until smooth. Taste and adjust the seasoning if needed with more salt or lemon.
Roll your pasta dough out on a lightly floured surface. Once you have a large oval/rectangle, arrange some parsley leaves on one half and fold the pasta over. Now roll again into a very long strip, just over double the width of the size you want your ravioli. Get it as thin as you can – you should be able to read a paper through it.
Space teaspoons of the pink ricotta along one side, wet the other side to help it stick, then carefully fold the pasta over the ricotta blobs and use your fingers to seal around each one. Use a knife or pasta wheel to cut the ravioli and save any off-cuts, they are just as delicious!
Drop the fresh ravioli and off-cuts into boiling water, cook until soft but still with bite (around 3 minutes or so – test an off-cut) then scoop out with a slotted spoon, dress with pesto and serve!
Brussels sprouts are in season and are certainly not just for Christmas Day. Have you been adding them to your boxes? What’s your favourite sprout recipe? I love sautéing them like this with garlic, herbs, nuts and citrus, then folding them through pasta. They’re also brilliant stirred through rice or another cooked grain like barley, quinoa, buckwheat etc for a gorgeous warm salad. Here’s my sprout spaghetti recipe, it makes a stunning mid-week meal and will only take as long as the time to boil your pasta. Quick, festive and delicious!
Ingredients (per person)
70-100g dry spaghetti (depending on appetite) or other grain/pulse of your choice eg quinoa, rice…
1 heaped tbsp butter (I use our new dairy free Natruli blocks)
2 tbsp extra virgin olive oil
1 clove of garlic
7 Brussels sprouts, thinly sliced
a small handful of hazelnuts, roughly chopped
3 sprigs of rosemary
1/2 tsp lemon zest
2 tbsp lemon juice
salt and pepper to taste (it’s extra good with lots of black pepper!)
Bring a large pot of water to the boil, meanwhile chop your sprouts, garlic and hazelnuts.
Generously salt the boiling water and drop in the pasta. Give it an occasional stir to prevent it from clumping or sticking to the bottom. While the pasta cooks, prepare the rest of the dish.
In a wide pan, melt the butter, add the oil and sprouts, hazelnuts, garlic and rosemary. Stir fry for a few minutes then season well with salt and pepper.
Add the zest and juice of the lemon when the sprouts turn bright green and are mostly cooked through. Stir well, taste and adjust the seasoning if need with more salt, pepper or lemon. Turn off the heat for now.
Drain the pasta but reserve a mug or so of the starchy cooking water. Add the pasta to the sprouts and turn the heat back on. Add a few splashes of the cooking water and mix the pasta and buttery sprouts together. The pasta water and butter should create a delicious, light, lemony sauce. Taste again and you’ll probably want to add more black pepper.
Serve in bowls and top with grated cheese or nutritional yeast flakes if you like. Enjoy!
Well, it is that time of year when you can legitimately have some fun with your food. As well as putting pumpkin in everything, let’s make our food a little spooky too! This pumpkin pasta sauce is a doddle, just bake it in the oven while you get on with something more important – making an elaborate Halloween costume perhaps? Then either serve the pasta and sauce as they are, or if you want to go the extra mile, bake some meatballs (my plant based recipe is below) and top with sliced cheese and olives to make them into eyeballs.
I’ll be sharing some other Halloween food inspo soon, but I would love to know your Halloween classics. Let me know in the comments.
Pumpkin Pasta Ingredients (serves 4-6 people)
1/2 a kuri squash pumpkin (or butternut), gutted and diced
6 cloves of garlic to ward off the vampires, peeled
2 tins of chopped tomatoes
Olive oil, salt & pepper to taste
500g dried pasta
Pre-heat the oven to 200C. Find a deep baking dish.
Tumble the diced pumpkin/squash and peeled garlic cloves into the dish.
Drizzle generously with olive oil and seasoning with salt and pepper. Mix with your hands then bake for 20 minutes or until the vegetables are soft.
Remove the dish from the oven, mash the vegetables with a fork then tip in the two tins of chopped tomatoes. Season again with some extra salt and pepper to taste.
Stir well then return the dish to the oven for another 20 minutes or so until hot and bubbling. Meanwhile cook your pasta in boiling water according to the instructions on the packet.
Drain the pasta and stir it through the hot sauce. Enjoy as it is or with meatballs, cheese slices and olives (see below for my vegan meatball recipe).
Vegan Meatballs Ingredients (makes approx 40 small balls)
50g nuts (walnuts are brilliant here but any fatty nut will do)
50g pumpkin or sunflower seeds
150g porridge oats
2 tbsp chia seeds
1 onion & 4 cloves of garlic, diced and fried in a little olive oil until soft
2 tins of cooked lentils, drained
4 tbsp olive oil
a handful of chopped parsley
salt and pepper to taste
You will need a food processor with an S blade attachment. Pulse the nuts and seeds first until they resemble course flour.
The add the remaining ingredients and pulse together, stopping to scrape down the sides occasionally, until you have a thick, rustic paste. Don’t over-blend, it’s nice to retain a bit of texture.
Taste and adjust the seasoning if needed with more salt, pepper or herbs.
Then form the balls by squishing a small amount of the mixture together using your cupped palm and fingers. Gently roll between your palms into balls and place on a baking sheet lined with baking parchment.
Toss with a little vegetable oil and bake until hot. Around 20 minutes at 200C is sufficient, these veggie meatballs can get a little drier than their meaty counterparts so be careful not to overcook. Turn the meatballs halfway through cooking. Serve in pasta sauce or with mash and gravy.
This lentil ragu is a firm family favourite. It’s quick and easy to make, full of flavour and nutrition (lentils are a powerhouse of fibre, protein, potassium, iron and folate) and it can be frozen in portions to use on busy days. I use this as a ‘base’ recipe but often add or switch the vegetables with the seasons. For example, the carrots can be swapped with swede, beetroot or squash, the mushrooms could be replaced with aubergine or crumbled walnuts. We usually stir it through pasta or layer it up in a lasagne but it also makes a great cottage pie when topped with mash and baked.
You can also tweak the seasoning and turn this Italian-style ragu into a Tex-Mex-style chilli non-carne! Just use chilli, cumin, coriander, bay, oregano and smoked paprika in place of the herbs, and add a drained tin of kidney beans and peppers to the mix too. This adaptable lentil ragu recipe is just thing to add to your repertoire for hearty family meals.
Ingredients (serves 4)
2 tbsp olive oil
1 onion, diced
4 cloves of garlic, diced
2 carrots, diced
3 sticks of celery, diced
approx 10 chestnut mushrooms, diced
1x 400g tin of chopped tomatoes
1x 400g tin of green lentils, drained
2 bay leaves
1 tsp each: fennel seeds, thyme and oregano
optional splash of red wine…
salt and pepper to taste (roughly a tsp of each)
pasta to serve (100g dried weight per person) we stock a range of organic wheat, wholegrain and gluten free varieties
Gather and prepare your ingredients and find a large pan to cook your ragu in. Get a big pot of water on to boil for the pasta.
Sauté the onion with the olive oil for roughly 6 minutes over a medium-high heat until softening and starting to take on some colour.
Then add the salt, pepper, fennel, oregano, thyme and garlic and stir for a minute to release and wake up the flavours.
4. Add the diced vegetables and sauté for 5-10 minutes until they start to soften and cook in their own juices. Then add the chopped tomatoes and bay leaves.
5. Swirl the juices out of the tin into the pan by filling the tin with water. Then add the drained lentils and simmer for about 10 minutes or until the sauce is rich and delicious. You may need to add a splash of water (or red wine) to loosen the sauce if it is starting to look a bit dry. (This is a good time to get your pasta into the now-boiling water).
6. Taste and adjust the seasoning if needed with more salt or pepper. Then stir through the cooked and drained pasta and enjoy! Serve with fresh basil leaves and an extra drizzle of good olive oil.
One of my go-to weekday dinner solutions, for those hectic days when the juggle between work-life and family-life has left you reeling, is to roast a big tray of vegetables and then while that’s cooking decide what to do with it. I usually turn it into pasta sauce or soup with the help of my handy stick blender and add some extra protein with a drained tin of beans or lentils. There is always the option to stir the roasted veggies through rice or add them to tacos or a make a warm salad by tossing them through a drained tin of cooked pulses (our organic range from Bunalun is so handy). Roasting vegetables makes them sweeter and more delicious and our farm grown fennel and tomatoes are just *made* for pasta.
Like most of my recipes, this is a flexible affair. Make it smooth or chunky, don’t worry too much about the ratios of the different vegetables. Make do with what you have and if in doubt, add a tin of chopped tomatoes. Liz x
Ingredients (serves 4 generously)
2 fennel bulbs (roughly chopped, fronds kept to one side to use fresh as a herb)
250g tomatoes (roughly chopped)
1/2 a bulb of garlic (peeled and chopped)
1 onion (peeled and chopped)
optional extra vegetables like courgette, peppers, carrots…(roughly chopped)
olive oil for roasting – about 4 tbsp
salt and pepper to taste
1 tbsp fennel seeds
optional drained tin of green lentils
pasta to serve
optional chilli flakes and extra virgin olive oil to serve
Turn your oven on to 200C and find your largest oven tray.
Roughly chop all the vegetables and scatter them onto the tray.
Drizzle generously with good olive oil and season with salt, pepper and fennel seeds.
Use your hands to mix the vegetables, oil and seasoning well, then pop the tray into the oven to roast the vegetables while you cook some pasta (we stock a range of brilliant organic pastas, including gluten free varieties, which you can add to your veg order).
After 20 minutes, the vegetables should be soft and starting to caramelise. If you used a smaller tray then it will take longer and you should stir them occasionally to ensure they all catch some direct heat.
Carefully tip and scrape the roasted vegetables into a deep container. I like to use a sauce pot so that I can easily re-heat the sauce if needed. Then using a stick blender, blend the vegetables into a sauce. You can make it perfectly smooth or leave some texture and chunks, however you prefer it is fine! Or add some vegetable stock to loosen the sauce into a soup?
Add the chopped reserved fennel fronds if you like that fresh, aniseed flavour. For extra protein and fibre, add a drained tin of lentils or white beans to the sauce.
Stir through freshly cooked pasta and serve. I always put extra virgin olive oil, flakey salt and chilli flakes on the table too with this dish. Enjoy!
This pasta dish has fresh spring/summer vibes. It’s one of our favourites and a great way to use up all the gorgeous greens coming out of the farm at the moment. We stock a large range of organic pastas, I like tagliatelle for this one, but of course any pasta shape will work well.
Ingredients (serves 4-5)
2 tbsp olive oil and 2 tbsp butter
2 leeks, sliced and rinsed
4 garlic cloves, sliced
1 tbsp dijon mustard
3 tbsp plain flour
3 tbsp nutritional yeast (or sub with grated/crumbled cheese of your choice)
a splash of white wine
oat milk – enough to cook out the flour and make a creamy sauce
One pot suppers are my favourite types of suppers. Not just for the lack of pots and pans to scrub, although let’s be honest, that is the main reason, but also because it’s just so satisfying, pulling a dish out of the oven and onto the centre of the table and watching everyone tuck in. This baked orzo recipe, like pretty much all of my recipes, is super-flexible. Use it as inspiration rather than instruction and tweak it with any vegetables you have in your box this week. Orzo is simply rice shaped pasta. I often pop a drained tin of beans or lentils into the mix too for some added fibre and protein. Let us know how your version went in the comments.
Ingredients (serves 4-5)
4 tbsp olive oil
2 onions – diced
6 cloves of garlic – diced
roughly chopped vegetables of your choice (I went ‘Med-veg’ style and used – 1 aubergine, 1/2 a fennel bulb, 2 courgettes, 1 yellow pepper)
Ragu is a rich, slow cooked pasta sauce, traditionally made with meat and served with a wide pasta like pappadelle or tagliatelle. Of course you can also eat it however you like – with polenta or in layers in a lasagne with a béchamel? I love it with rigatoni, those large, ridged tubes of pasta pick up the sauce beautifully. My version uses earthy beetroots, satisfying green lentils and crumbled, rich, fatty walnuts. Delicious! Did you know we sell organic lentils and walnuts in our grocery section? If you have a slow cooker, this is a good one to get going in the morning and enjoy for supper. Simply boil some pasta and you’ve got a hearty, healthy meal ready to go. The ragu also freezes well so I always make a big batch and freeze some for a rainy day. And we are not short of those right now are we?
If you make this recipe please share it with us on our friendly facebook group, and please feel free to share this blog post with your friends and family of course! The illustration above is from my 2021 recipe calendar. While stocks last I’m including a free one with every book order this month. You can add my cookbook to your shopping here. Thank you.
I usually start a ragu with a soffritto. Soffritto is the word for gently cooking diced vegetables (usually onion, celery and carrot) in a little oil until soft to provide a base flavour to build a sauce, soup or stew from. In this case start with 1 diced onion, 1 large diced beetroot (or 2 small – just give it a scrub and don’t bother peeling, also finely chop & add the purple stalks from any leaves should you be lucky enough to have some – save the green leaves to wilt as a side), 3 diced cloves of garlic and a generous handful or two of crumbled walnuts. If you have celery to hand then definitely add a few diced stalks for extra depth of flavour!
Sauté the diced vegetables and nuts in the tbsp of olive oil in a large pot until soft. Then add a mug of green lentils, 2 bay leaves, 3 sprigs of thyme, a glass of red wine & a tin of chopped tomatoes. If you prefer more Italian herbs with this sauce then sub the thyme with some fennel seeds and a pinch of dried oregano. Add a tin of water or veg stock to swirl out the last of the tomatoey juices from the tin. Season with salt and black pepper.
Simmer until the lentils are cooked through then taste and adjust the seasoning if necessary. This will take a minimum of 30-40 minutes, but if you have time to simmer for longer, the flavours will be richer. This is one of those sauces that is even better the next day. Keep an eye on the liquid levels as the lentils will absorb a lot. Add more water/stock as needed and give the pot a stir every now and then to prevent sticking.
Serve tossed through pasta or in a warm bowl with soft polenta and wilted greens.