Recipe: Tostada con Tomate (Tomatoes on Toast)

This recipe comes from my lovely friend Dom who contributed it for our Lostwithiel School Cookbook, which was a 2021 school fundraising project. Having spent time living and studying in Spain, Dom was introduced to this meal which continues to be a daily breakfast staple for him. High summer is the perfect time to eat this in the UK - as we reach peak tomato season - and I was able to source delicious heritage tomatoes along with garlic from the Real Food Garden who grow organic fruit and vegetables in their Cornwall-based market garden. Along with Cornish Sea Salt, olive oil sourced via Fowey Valley and fresh sourdough by Vicky’s Bread, the only thing I could possibly add to this recipe is some fresh herbs from the garden!

Researching the recipe, in Spain there are different techniques used to make the ‘paste’; sometimes the tomatoes are grated with skins removed, sometimes chopped small or blended. Blending is a great option as it means you can use the tomato skins without wasting them.

Do give this a go, especially if you have a glut of tomatoes - we’ve enjoyed it for breakfast, lunch and a light supper.

Huge thanks to Dom for this recipe, which was shared with Bella Collins of sustainable packaging company Flexi-Hex in Episode 16 of my podcast, Breakfast & Beyond. Take a listen as you enjoy your tostada con tomate!

Recipe: Tostada con Tomate

Serves 2 - 4

Ingredients:

• 250g vine tomatoes

• 1 tbsp olive oil (plus a little more for drizzling on toast)

• Pinch of sea salt

• Grind of black pepper

• 1 garlic clove

• 4 slices sourdough bread (or 2 large slices)

• Handful of fresh, seasonal herbs (I used flat leaf parsley)

Method:

1. Cut the tomatoes in quarters then place in a blender with olive oil and a pinch of salt. Blitz for approx 20 second until broken down but not completely smooth

2. Toast the sourdough - in a toaster or skillet

3. Peel the garlic clove then rub it across one side of the toast to give a hint of flavour then drizzle with olive oil

4. Spread the tomato mixture over the toast, add the fresh herbs on top along with a few grinds of black pepper

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Summer Recipe: Blueberry & Lemon Overnight Oats

Right now - mid August - we are lucky enough to have an abundance of blueberries growing in the garden, and this recipe is a winner in our household for a simple, nutritious breakfast that can take as few or as many blueberries as you have available!

It’s very easy to adapt - there are notes below on simple swap-ins to make it vegan, and you can adjust toppings according to what you have available. I loved combining the blueberries with the first of the ripe blackberries that are appearing in the hedgerows.

This recipe featured on the breakfast menu as I spoke all things sustainable packaging with Bella Collins, Managing Director of Flexi-Hex - an innovative packaging company based in West Cornwall - in Episode 16 of my podcast, Breakfast & Beyond. Do take a listen, I hope you enjoy the conversation and the recipe!

Recipe: Blueberry & Lemon Overnight Oats

Serves 4 - 6

Ingredients:

• 180g oats

• 2 tbsp chia seeds

• 1 tbsp ground flaxseed

• 1/4 tsp ground ginger

• 1/4 tsp ground cinnamon

• Seeds from 2 cardamom pods, crushed

• 2 tbsp maple syrup (could use honey if not vegan)

• 500ml dairy or plant-based milk

• 1 tsp vanilla extract

• 2 handfuls blueberries plus a few more for scattering on top if you wish

• Optional serving suggestions: toasted seeds and nuts, fresh fruits, yoghurt, drizzle of maple syrup

Method:

1. Place the oats, chia seeds, flaxseed, cinnamon, ginger and crushed cardamom seeds in a large bowl, mix well then add the milk, maple syrup, vanilla extract.

2. Gently fold in two handfuls of blueberries and stir so thoroughly combined.

3. Place a lid or plate on top of the bowl and pop it in the fridge overnight or for at least six hours, until the liquid has been absorbed by the oats.

4. I like to serve overnight oats at room temperature, so remove from the fridge approx half an hour before serving, add your favourite toppings (or none) and enjoy!

Recipe: Gooseberry & Pineapple Weed Muffins

Gooseberries - quintessential summertime fruits - and although I love the slightly eye-watering ‘pop’ as the tartness of a fresh fruit is released in your mouth, I also love to have a few cooked gooseberry recipes up my sleeve to use up the abundance as they ripen!

Pineapple weed flowers at the same time as gooseberries ripen here in the UK, and I think they make a great pairing. Neither feature on the ‘most loved’ ingredient lists, but compliment each other well. The recipe below is gluten and processed sugar free, and is easily adaptable if you wish to change up the type of flours used, or in add say some extra chopped dried fruit or nuts.

I cooked these muffins for breakfast with Dean Harvey and Catherine Collin in Episode 15 of my podcast, Breakfast & Beyond, as we discussed the theme of mental health within Cornwall. Do take a listen .. and I very much hope you enjoy cooking and eating these muffins!

Recipe: Gooseberry & Pineapple Weed Muffins

Makes approx 12 muffins

Ingredients:

• 150g gooseberries, tops and tails nipped off and cut in half

• 20g pineapple weed (wild chamomile) flowers and leaves, roughly chopped (see foraging guidelines below for identifying and sustainably harvesting)

• 200g ground almonds

• 125g self-raising flour (I used gluten free)

• 1 1/2 tsp baking powder (I used gluten free)

• 1/2 tsp salt

• 1/2 tsp cinnamon

• 1 egg, beaten

• 2 tbsp maple syrup (or melted honey)

• 150g yoghurt (cow’s milk or coconut)

• 1 tbsp sunflower oil (or alternative oil) plus extra for greasing muffin tin

• 1 tsp vanilla extract

• Splash of milk (cow’s or dairy free)

Method:

1. Heat oven to 180°C. Grease a 12 hole muffin tin using oil.

2. In a large bowl combine the dry ingredients: ground almonds, flour, baking powder, salt and cinnamon, mix well.

3. Add the wet ingredients except the splash of milk: beaten egg, maple syrup, yoghurt, oil and vanilla extract.

4. Fold in the halved blueberries and chopped pineapple weed, mix until combined but don’t over-mix.

5. Check the consistency of the batter, add a splash of milk if needed.

6. Distribute the mixture amongst the 12 muffin tins and place in oven.

7. Cook for approx 35 minutes, until the muffins are golden brown. Remove onto a wire rack and eat either warm or when cooled.

Foraging for pineapple weed (otherwise known as wild chamomile):

For information on identification and culinary uses of pineapple weed, see this article: https://britishlocalfood.com/pineapple-weed/ Note that pineapple weed is good for digestion, and the leaves and flowers can also be used in other ways such as making teas and syrups.

The Woodland Trust has useful foraging guidelines to keep you safe and ensure that edible foods are harvested sustainably.

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Recipe: Asparagus & Lemon Filo Parcels

May brings so much colour and vibrancy - to the hedgerows, fields, woodlands and gardens as well as to the kitchen table! I always have my eyes peeled for the first sign of local asparagus peeping up through the soil and it’s a joy to indulge in it time and again during the short season that it’s with us. Therefore, asparagus had to be on the menu as I shared breakfast with designer and ocean activist Avril Greenaway in Episode 14 of my podcast, Breakfast & Beyond. These filo parcels formed the second course of our breakfast, following on from Roasted Rhubarb Overnight Oats. They are simple to make, seriously yummy and I love the combination of the soft bite of asparagus set against the flaky filo pastry.

As ever, feel free to experiment with alternative ingredients according to what you already have that needs using up, or is available locally to you. I used St Enodoc asparagus, cheese from the Cornish Gouda Co and rowan berry jelly that I’d made with my sun Otto last summer; this could be replaced with another jelly or a dressing such a balsamic glaze.

I hope you enjoy!

Recipe: Asparagus & Lemon Filo Parcels

Serves 2 as main (perhaps accompany with a hearty salad), or 4 as a starter - makes 8 parcels

Ingredients:

• 24 asparagus spears (approx - this is for 3 spears per parcel, but you can adjust, especially if spears are thinner / wider)

• 6 sheets filo pastry

• 50ml olive oil + approx 2 tbsp for brushing filo sheets

• 1 lemon, juice and zest

• 40g gouda cheese, grated (or alternative cheese)

• Salt, I use Cornish Sea Salt

• Cracked pepper

• 3 tbsp rowan jelly (or alternative seasonal jelly / or make up a balsamic glaze)

Method:

1. Remove the filo pastry from the fridge approx 20 mins before use, allowing them to come up to room temperature.

2. Preheat oven to 200°C. Line a couple of large baking trays with baking paper and set aside.

3. In a wide baking tray or bowl, combine 50ml olive oil with the finely grated zest of the lemon along with the juice, and a generous pinch of salt and cracked pepper; stir to combine.

4. Grate the cheese.

5. Remove the woody ends from asparagus spears - find the natural breaking point where the tougher part of the steam meets the softer top section.

6. Place the asparagus spears in the baking tray with the oil and lemon mixture; stir gently to combine and leave the asparagus to sit in the dish while you prepare the filo pastry.

7. Lay one sheet of filo pastry out; use a pastry brush to brush a light layer of oil over the sheet, including working into the corners. Lay a second layer of filo pastry directly on top and repeat brushing with oil; place a third layer of filo pastry on top.

8. Use a sharp knife to cut the layers of filo sheets into quarters. Each quarter will then create one filo parcel.

9. Take one quartered rectangle of filo pastry, lay on top three spears of asparagus that have been marinating in the oil and lemon juice. Sprinkle over a pinch of grated cheese and drizzle on top 1 tsp rowan jelly. Brush the filo that will form the inside of the parcel using the oil and lemon juice mixture, then tightly roll up the parcel. Brushing the inside of the parcel with oil will help the parcel to stick together when wrapping the pastry around itself, but use a little more as required, especially when sealing the final edge of pastry onto the body of the parcel. Place the filo parcel in one of the prepared baking trays, lined with greaseproof paper.

10. Repeat until all eight filo parcels have been created. Leave a gap between parcels as you place them in the baking trays.

11. Place the baking trays in the oven, cook for approx 8 mins then turn them over and cook again for approx 7 mins until the pastry is golden all over.

12. While the asparagus parcels are in the oven, pour the remaining jelly into a dipping bowl.

13. Serve the asparagus parcels on a sharing plate with jelly to dip them into, you may wish to garnish the plate with seasonal edible flowers.

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Recipe: Smashed Purple Sprouting with Poached Egg on Sourdough

I’ve struggled to know what to call this; ‘Early Spring on Toast’ seems the most simply explained, although it doesn’t speak to the ingredients! I wanted to create topped-sourdough breakfast / brunch dish that could take the place of avocado on toast - delicious, but imported. I was very excited to see our purple sprouting plants produce another batch of tender stems and wanted to incorporate them, accompanied by other ingredients that are available in the garden and hedgerows in early Spring. At this time of year (late March) it’s known to be hard to find local ingredients - there’s a promise of much to come, heralded by the arrival of clumps of wild garlic; but little has got going yet.

This recipe also embraces zero waste principles, utilising not only the very tops of the stems but leaves and some of the firmer stalks that might often be discarded; they are quickly roasted then blitzed along with the other ingredients.

I prepared this as I shared brunch with Jeffrey Robinson of The New Yard Restaurant in West Cornwall. You can listen to our conversation on sustainable cooking within the restaurant industry via Episode 13 of my podcast, Breakfast & Beyond.

Enjoy!

Recipe: Smashed Purple Sprouting & Poached Egg on Sourdough

Serves 4

Ingredients:

• 150g purple sprouting broccoli - use the heads, stems and leaves

• 50g hazlenuts

• Small handful wild garlic leaves

• 1 large lemon

• 1 tsp rose harissa

• Couple of splashes cider vinegar

• Small handful parsley (or other garden herb)

• 2 tbsp olive oil, plus a little more for drizzling

• 2 tbsp ricotta

• Salt & Pepper

• 4 slices sourdough (or alternative bread)

• 4 eggs (at room temperature)

• To garnish: hedgerow leaves and flowers of your choice eg wild garlic flowers and leaves, sorrel

Method:

1. Preheat oven to 180C.

2. Roughly chop the purple sprouting broccoli (heads, stems and leaves) into bite-size pieces, spread out on a large baking tray. Drizzle with olive oil, salt and pepper. Place in the oven for 5 minutes then remove (when vibrant green colour), turn off the oven and set aside to cool.

3. Roughly chop the hazelnuts, toast for a few minutes in a small, dry frying pan, shaking regularly, until just starting to turn golden. Remove from heat and set aside to cool.

4. Once cool, put most of the hazelnuts into a food processor, setting a few aside for garnish. Blitz those in the food processor for about one minute, until resembling breadcrumbs. Add the cooled broccoli, blitz again.

5. Grate the lemon rind into the food processor, then add the lemon juice. Set aside a few wild garlic leaves for garnishing, roughly tear the rest and add to the food processor. Add the harissa, the small handful of parsley, 2 tbsp olive oil and a dash of vinegar. Blitz again until well combined. Add the ricotta, blitz again and season with salt and pepper. You can adjust the consistency if you would like to with olive oil and/or lemon juice. Set aside.

6. Bring a pan of water to simmer, add a dash of vinegar. Keeping the pan at a simmer, crack the eggs in one at a time. Keep the pan simmering, you will likely need to turn up the heat slightly once the eggs are in. Set your timer for 4 minutes. Prepare a plate with kitchen roll on top, that the eggs will be placed on when they come out of the water.

7. While the eggs are poaching, toast the sourdough slices. When toasted, lay on plates and drizzle with olive oil. Spoon the smashed broccoli onto the toast, so there’s a thick layer on each slice.

8. When the eggs are done, remove with a slotted spoon onto the kitchen roll. Lightly lay another piece of kitchen roll on top to remove excess water. Then place an egg on top of each piece of toast.

9. Garnish each plate with the remaining wild garlic leaves, toasted hazelnuts plus any other seasonal flowers or leaves such as sorrel or wild garlic flowers. Crack pepper on top and serve.

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Recipe: Rhubarb, Beetroot & Lemon Compote

This zingy compote brings together three ingredients that can be found growing in late winter / early Spring - when the sparse season means that supplies of fresh fruit and vegetables are limited - so is a welcome pop of colour and flavour to enliven a breakfast, or indeed a dessert later in the day. It’s also a fun way of getting some vegetables in at the start of the day!

I picked the early rhubarb from our veg patch here at Botelet Farm; the beetroot and lemons were grown within Cornwall and sourced via Fruutbox, and the honey is made locally.

I cooked this compote for Marcus Alleyne of Black Voices Cornwall and we used it to top granola bowls as we shared breakfast during Episode 12 of Breakfast & Beyond - do take a listen.

Recipe: Rhubarb, Beetroot & Lemon Compote

Serves approx 4

Ingredients:

• 200g rhubarb (weight after topped & tailed)

• 100g beetroot

• Rind of 1 lemon, juice of 3 lemons

• Small nub of fresh ginger (or 1/2 tsp ground ginger)

• 1.5 tbsp honey (replace with maple syrup for a vegan version)

• 100g dried apricots

• 100ml water

• 1 star anise

• 1/2 tsp vanilla extract

• 2 tsp chia seeds

Method:

1. Wash the rhubarb stalks and chop into small pieces. Wash and grate the beetroot. Finely chop the apricots. Place all in a medium sized saucepan.

2. Finely grate the find into the saucepan, add the lemon juice, water, a decent grating of fresh ginger and the star anise.

3. Simmer for approx 8 minutes stirring regularly, until ingredients are well combined and softened but there’s still a little shape to the rhubarb pieces.

4. Take off the heat, remove the star anise and stir through the vanilla extract and chia seeds. Allow to sit for at least 10 minutes to enable the chia seeds to absorb some of the liquid, then eat warm, allow to cool completely or store in the fridge for up to three days.

Recipe: Festive Leftovers Shakshuka

I love to eat Shakshuka as a warming, wholesome meal for breakfast, brunch, lunch or supper - and this recipe provides some zero-waste inspiration for using up leftover festive dinner veggies in a simple, one-pot dish that can be a welcome counterpoint to a heavy Christmas meal. The dish is prepared by making the Shakshuka base, and you can either top it with leftover cooked veg - whatever you have available (store in the fridge then remove before cooking) - or you can cook veggies from scratch to pop on top. True to Shakshuka style, lay the cooked veggies on top of the tomato base for a beautiful, colourful centrepiece dish.

A traditional Shakshuka would have eggs baked on top, feel free to add these along with some leftover veg. I chose to make this a vegan version, letting the veg sing and with an awareness that it can be nourishing to pare back a little with our meals following a Christmas day blow-out!

When making Shakshuka, I often make the base ahead of time and store it in the fridge. I also tend to double the quantities of the tomato base sauce, then use it for subsequent meals to accompany rice, pasta or potatoes - it’s incredibly versatile. You can serve the Shakshuka on its own, or with for example crusty bread or a green leafy salad.

I cooked this Festive Leftovers Shakshuka for breakfast with Freyja Hanstein of Wholesome World, my guest for Episode 10 of the Breakfast & Beyond podcast. You can listen to our conversation about sustainable wellbeing via the Episode 10 web page.

Enjoy!

Recipe: Festive Leftovers Shakshuka (Vegan, GF)

Serves 4

Ingredients:

• Left-over festive dinner vegetables, for example equivalent of 2 carrots and 2 parsnips each cut into wedges and roasted, 5 cooked sprouts (halved), handful of cooked chestnuts - or cook from fresh.

• 4 tbsp olive oil, plus a little more for drizzling (or alternative oil)

• 2 onions, finely chopped

• 2 cloves garlic, peeled & finely chopped

• 2 cm nub fresh ginger

• 2 tbsp tomato purée

• 3 tins chopped tomatoes

• 1 tsp harissa

• 1 tsp ground cinnamon

• 1 tsp dried thyme (plus another 1 tsp if cooking carrots from fresh)

• 1 tbsp maple syrup (plus a little more to drizzle on parsnips, if cooking from fresh)

• 2 tbsp balsamic vinegar

• 1 tbsp tamari sauce (or soy sauce)

• 1 tin black beans, drained & rinsed

• Salt & pepper

• Handful fresh seasonal herbs (eg thyme, marjoram, sage, flat-leaf parsley)

• To serve: fresh crusty bread or a green salad

Method:

• Pre-heat oven to 200°C

If using pre-cooked vegetables to top the Shakshuka, remove them from the fridge. If cooking vegetables from fresh:

• Parsnips: wash, top and tail ends, cut into long wedges and place in small saucepan. Pour over water, bring to the boil then simmer for 10 mins, drain and set aside. Place wedges in a baking tray, drizzle with oil, maple syrup, salt & pepper. Roast in oven for approx 45 mins, shaking tray every 15 mins, until golden brown. When ready, remove from oven and set aside.

• Carrots: wash, cut in half length ways, place on a baking tray, drizzle with oil, season with salt, pepper & 1 tsp dried thyme. Cook in oven for 15 mins, shaking the tray half way through. When ready, remove and set aside.

• Brussels sprouts: remove any spoilt outer leaves, cut a cross in the bottom of the stalk, place in saucepan with boiling water, bring to the boil then simmer for 5 - 10 mins until just starting to soften then drain. When cool, cut in half.

For the rest of the Shakshuka:

• Finely chop the onions, garlic and ginger.

• In a large saucepan or frying pan heat 4 tbsp oil then add the chopped onion, garlic and ginger, cook for 5 mins then add the harissa, ground cinnamon, 1 tsp dried thyme and cook for a further minute.

• Add the tomato purée, stir to combine, then add the tins of chopped tomatoes, the black beans, maple syrup, tamarind sauce, balsamic vinegar along with salt and pepper. Wash out the tomato cans with a splash of fresh water, adding this to the pan as well. Bring to the boil, then reduce to simmer for approx. 20 minutes, then remove from heat.

• If using a saucepan, pour contents into a large frying pan (approx 32cm diameter) or baking tray (approx 25 x 25cm).

• Lay the cooked vegetables around the top of the dish (I used carrots, parsnips, sprouts and chestnuts), then roughly tear the fresh herbs and place half on top, the remainder will be used for garnish.

• Drizzle with oil and crack pepper on top, then place in oven for 10 - 15 minutes.

• To serve, place the rest of the fresh herbs on top of the dish, and serve with sides such as crusty bread or salad.

Recipe: Pumpkin & Apple Compote

This most versatile of recipes can be eaten at any time of day - as breakfast, snack or pudding. It’s a great way of using up autumnal fruits, the version I made pictured above uses up pumpkin flesh left over from Halloween along with windfall apples - did you know that around 180,000 tonnes of pumpkin are thrown away each year (Guardian)?

The compote can be eaten on its own, perhaps accompanied with yoghurt; added to cereals, muesli or granola at breakfast time; and it also makes the perfect fruit base for a crumble.

In the recipe below I’ve included details of how to make the crumble topping if you wish to use some or all of the compote in this way. It also stores in the fridge for a good few days so you can come back to it and use it in different ways. This recipe is refined-sugar free, and can be made vegan by replacing the honey with maple syrup, and gluten free by using GF oats.

I cooked this recipe for breakfast with Alex Geldenhuys of New Dawn Traders for Episode 9 of my podcast, Breakfast & Beyond. Do take a listen!

I hope you enjoy x

Recipe: Pumpkin & Apple Compote

Serves 8 (8 generous compote portions, or with crumble topping added, 8 portions of crumble)

Ingredients:

• 400g pumpkin, peeled, seeds removed, cut into bite-size pieces

• 500g apples, cored & cut into bite-size pieces

• 2 tsp ground cinnamon

• Few shavings fresh ginger (or 1 tsp ground ginger)

• 80g raisins (or other soft fruit eg dates or apricots, chopped into small pieces)

• 100g honey (or maple syrup for vegan version)

• 400ml water

• 1 lemon

• 2 tsp chia seeds

If you wish to make a Pumpkin & Apple Crumble, for the topping you will need:

• 300g oats

• 100g mixed nuts, roughly chopped

• 1 tsp cinnamon

• 100g honey (or maple syrup)

• 80ml sunflower oil

To make the compote:

1. Place pumpkin and apple pieces in a large saucepan, add the water, cinnamon, ginger, raisins, honey and juice of the lemon. Stir well, bring to the boil then turn down heat and simmer for approx 20 minutes until pumpkin and apple have softened, but still keep their shape.

2. Remove from the heat, add the lemon’s zest along with the chia seeds, allow to sit for 10 minutes.

3. The compote will be ready in 10 minutes once the chia seeds have absorbed some of the liquid. You can eat it straight away, cool it and refrigerate, or place it in the base of a baking dish and add the crumble topping. You may wish to eat it on its own, add to cereals or muesli, or serve with yoghurt or ice cream - great as a breakfast or a pudding!

4. If making a crumble: preheat oven to 180C. Warm honey and sunflower oil together in a saucepan. In a large bowl mix the oats, nuts and cinnamon, then pour over the honey and sunflower oil when melted, stir well. Spread the compote mixture in the bottom of a baking dish, add the crumble on top, bake in the oven for approx 30 minutes until the top turns golden.

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Recipe: Breakfast Fried Rice with Kimchi & Wild Mushrooms

This recipe was cooked for Alex Geldenhuys as we chatted over breakfast about the company she founded, New Dawn Traders, which transports goods by sail across the Atlantic and from the European coastlines, pollution free. The rice I used, sourced from New Dawn Traders, was brought over from Portugal, and I wanted to combine this with some local, seasonal breakfast ingredients to create a tasty and nourishing recipe with a bit of bite to contrast with the soft rice.

I cooked the rice with sesame seeds, beaten eggs and some finely chopped spring onions and fresh kale from our lovely friend Caroline’s garden - you could replace these with other seasonal veg, chopped small, that you have available or to use-up.

Just before meeting Alex, I spent a few days in West Cornwall with the family, and during that time visited Newlyn Fermentary .. on more than one occasion! I fell in love with their kimchis and krauts, so topped this recipe with their Winter Kimchi, along with wild mushrooms sourced from Bello Wild Food and fresh herbs from the garden.

You can listen to my conversation with Alex via the Episode 9 webpage.

Recipe: Breakfast Fried Rice with Kimchi & Wild Mushrooms

Serves 4 - 6 depending on portion sizes

Ingredients:

• 280g rice (I used Caroline rice, sourced via New Dawn Traders)

• 650ml water

• 3 tbsp olive oil

• 4 spring onions, chopped including leaves

• 50g kale, finely chopped including stalk (or you could use alternative seasonal veg)

• 2 tbsp sesame seeds

• 3 tbsp soy sauce

• 4 eggs, beaten

• 4 tbsp kimchi (I used Winter Kimchi sourced via Newlyn Fermentary)

• 100g mushrooms (I used wild mushrooms sourced via Bello Wild Food. If using larger mushrooms, you may wish to slice first)

• 2 tsp dried thyme (or a handful of chopped fresh thyme)

• Cracked pepper

• Handful fresh herbs, roughly torn (I used flat leaf parsley from the garden)

Method:

1. You may wish to warm 4 or 6 plates (depending on how many you are serving) on a low setting in the oven while you prepare the dish.

2. Cook the rice (this can be done the day before, with the rice placed in the fridge when cooled): place the rice in a saucepan with the water. Bring to the boil then turn the heat down and simmer gently for about 20 minutes until almost all of the water has been absorbed by the rice. Remove the saucepan from the heat, place a clean tea towel on top of the saucepan and the lid on top of that, allow to sit for approx 15 minutes to allow the remaining water to absorb and the rice to finish cooking. Then place the rice in a sieve, pour over just-boiled water, and allow to sit in the sieve over a saucepan to cool - then store in the fridge overnight, or the rice is ready to use immediately once the boiled water has drained away.

3. In a large frying pan, warm 2 tbsp oil over a medium heat. Add the spring onions, kale and sesame seeds, crack over some pepper, and cook stirring regularly for approx 2 minutes until the seeds start to pop.

4. As you cook the onions, kale and sesame seeds, in a separate smaller frying pan, heat 1 tbsp oil over a medium-high heat, add the mushrooms and thyme, stir well and flash fry for a couple of minutes until mushrooms are cooked but keep their shape. Remove from heat and set aside when ready.

5. Add the rice to the frying pan with kale, spring onions and sesame seeds and stir to combine. Add the soy sauce, continue stirring carefully to make sure the rice is well cooked and combined with the other ingredients, but go gently to ensure it keeps its shape.

6. Add the beaten eggs to the pan with the rice, stir it through continually for a couple of minutes, until egg is cooked in with the rice. Remove from heat.

7. To serve - divide the rice mixture in the centre of each of your plates. Add 1 tbsp kimchi per person on top of the rice, then scatter over mushrooms followed by fresh herbs and another crack of pepper.

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Pumpkin seeds

It always feels like a waste discarding the seeds from a pumpkin (then buying in pumpkin seeds in plastic wrapping from a health food shop …) so I’ve taken to drying and toasting my own. Here’s are basic steps to prepared pumpkin seeds; once they have been dried, I love to toast them in a frying pan (with no oil) to add on top of porridge (see my Pumpkin Porridge recipe), or for a tasty snack you can add a drizzle of oil plus salt and/or spices and roast them briefly in the oven.

1. Scoop out seeds from pumpkin, and remove any pith from around the seeds

2. Place seeds in a pan of salted water, simmer for 10 minutes

3. Drain seeds then space out on baking tray and place in oven set at low heat (100 C) for approx 40 minutes

4. Remove from oven, leave to cool then place in container or jar until you are ready to use them

Recipe: Pumpkin Porridge

This recipe is, for me, like autumn in a bowl. It’s warming, comforting, uses seasonal ingredients and is both lightly spiced and sweetened (using local honey). The addition of chia seeds and ground flaxseed contribute to its nutritional value, and it can easily be made vegan by using plant-based milk along with maple syrup in place of honey.

I’m always keen to incorporate ‘zero waste’ principles into my cooking, so the addition of the pumpkin seeds on top for an extra bit of crunch also enables the using-up of elements that might otherwise be discarded; and I find it great to have a few more recipes up my sleeve to utilise the flesh of carved pumpkins in late October!

You can also sneak vegetables into breakfast-time and turmeric is well known for its healing properties such as being anti-viral, anti-inflammatory and rich in anti-oxidants.

As ever, I recommend playing around with the recipe with swap-ins to help you use-up what’s in your store cupboard and fridge.

I cooked this recipe for breakfast with Alice Collyer of Alice in Scandiland as we discuss sustainable homewares and interior design in Episode 8 of my podcast, Breakfast & Beyond.

Do take a listen - and I hope you enjoy your pumpkin porridge!

Recipe: Pumpkin Porridge

Serves 2

Ingredients:

• 80g oats

• 1 tbsp ground flaxseed

• 1 tbsp chia seeds

• 1/2 tsp ground cinnamon

• 1/4 tsp turmeric

• Few shavings fresh ginger (or 1/2 tsp ground ginger)

• 180g pumpkin puree (see below for how to make this)

• 50g local honey (use maple syrup for vegan version)

• 400ml milk (dairy, or use plant-based alternative)

• 100ml water

• Optional toppings: I used toasted pumpkin seeds (the ones I had removed from the pumpkin - see notes here on how to prepare them), hazelnuts and an edible nastirtium flower. You could add fresh fruits, yoghurt, a drizzle of honey or maple syrup.

Method:

To make the pumpkin purée
The purée can be made in advance and stored in the fridge for approx 3 days. For this recipe (serves 2) I used 180g of purée, however I made the puree using the flesh of a whole pumpkin, then used it up over a few days in porridges, breads and other cooking. If you are making this recipe for 2 people, just make sure you have at least 200g raw pumpkin flesh ready to cook.

• Peel pumpkin and remove seeds from inside (these can still be eaten - see notes on pumpkin seeds)

• Cut flesh into bite-size pieces

• Place in a saucepan, cover with water, bring to the boil and simmer for approx 15 mins, until pumpkin flesh is soft

• Drain pumpkin pieces, leave to cool slightly then place in food processor and blitz until smooth. Scrape purée into airtight container, leave to cool fully and then place in the fridge until ready to use.

To make the rest of the porridge

1. Place all of the ingredients in a saucepan and stir well over a low heat.

2. Cook for approx 6 minutes until ingredients are combined, oats are softened and the porridge is gently bubbling, stirring regularly so doesn’t stick to bottom of the pan.

3. While porridge is cooking, prepare any toppings such as toasted nuts or seeds.

4. Pour into bowls to serve, add toppings and enjoy!

Recipe: Zero Waste Courgette Pancakes

This breakfast recipe was cooked in tandem with eco-chef James Strawbridge during our conversation on sustainable living over breakfast for Episode 7 of my podcast, Breakfast & Beyond. James’s latest book, The Complete Vegetable Cookbook is a celebration of the vegetables he uses and loves the most, packed with information and recipes with an emphasis on zero waste cooking - learning about and celebrating the less-used parts of the vegetables that we can enjoy as part of our meals and in so doing, create less food waste.

When planning our late-summer breakfast menu I was keen to make courgette pancakes as we had a good supply of courgettes growing in the garden here at Botelet; however I was keen to explore with James whether there was more of the courgette plant that could be included than I would normally use - the main part of the vegetable, and possibly the flower. Turns out there’s lots more! We incorporated both rather gnarly ends of the courgette along with some of the leaf stem, grating them into the pancake batter. We also finely chopped young leaves and added these to the maple drizzle along with the flower.

The pancakes turned out to be delicious - fresh, zingy, sweet and sour all wrapped up in one - and I love that it represents zero-waste principles in action through this one simple recipe.

I hope you enjoy cooking this - as ever, feel free to amend, adapt and change according to preferences and food that you have available and needs using up - and I’d love to know any recipes you use that celebrate the lesser-known parts of our humble veg!

Recipe: Zero Waste Courgette Pancakes

Serves 2

Ingredients:

For the pancakes

• 1 courgette (use all, including hard ends), approx 120g

• Young part of 1 courgette leaf stalk

• 50g Self-raising flour (I used gluten free)

• 1 tsp baking powder (I used gluten free)

• 1 tsp ground coriander

• 2 tsp rose harissa

• 1 egg

• 50g ricotta

• Zest of 1 lemon

• Salt & pepper

For the pancake topping

• 2 courgette flowers

• 1 medium sized courgette leaf (size is flexible)

• Small sprig fresh mint (optional)

• 1 cardamom pod

• 200ml maple syrup

• 1 chilli

• Olive oil

Method:

1. Place two plates in the oven to warm.

2. Begin by grating the courgette, including both hard ends. Place the grated courgette in a sieve. Sprinkle salt over grated courgette, mix in with a spoon and leave to sit over a bowl while preparing the rest of the pancake batter.

3. In a medium sized bowl place the flour, baking powder, ground coriander and 1/2 tsp salt, mix well.

4. Beat the egg in a small bowl, mix in the ricotta and harissa, then combine with the dry ingredients.

5. Chop the courgette leaf stalk and add to the mixture.

6. Press the grated courgette firmly into the sieve to squeeze out excess moisture, then add courgette to the bowl and mix together well.

7. Season with salt & pepper.

8. Prepare the pancake topping: finely chop the courgette leaf and mint. Place in a bowl, pour boiled water on top to blanch then drain through a sieve and run cold water over them to stop them cooking. Set aside.

9. Remove the cardamom seed from the pod and grind in a pestle and mortar.

10. Measure out the maple syrup into a jug, add the ground cardamom and stir.

11. Chop the chilli and set aside.

12. To make the pancakes: in a non-stick frying pan drizzle olive oil and warm over a medium heat. Once warm, use approx 1 tbsp of pancake batter for each pancake, place into hot oil and shape, should make 4 pancakes. Cook for 2-3 mins until golden brown, then flip over and repeat on the other side. Remove from heat when ready.

13. While pancakes are cooking: warm a splash of olive oil in a second, small frying pan over a low heat. When warm, add the courgette flowers. Cook over a gentle heat for a couple of mins until flowers just start to wilt then add maple syrup with ground cardamom. Once the maple syrup is sizzling, add the blanched courgette and mint leaves, simmer for 30 seconds then remove from heat.

14. Remove plates from oven, arrange pancakes on each plate then place one courgette flower on top of pancakes on each plate, drizzle half the maple syrup over pancakes on each plate, and divide chopped chilli and scatter on top. Serve and enjoy!

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Recipe: Elderflower Poached Summer Fruits

Right now, mid July, we have gooseberries and raspberries growing in the garden and I’ve been enjoying picking up punnets of blackcurrants and redcurrants from local lane-side stalls. I love soft summer fruits - who doesn’t - but wanted to create a simple recipe that enhanced their flavours without dousing them in too much sugar, that kept some of their shape whilst softening them a little, and added a touch of elderflower flavour as the last of the flowers subside from the bushes. For this recipe I used elderflower cordial, made with my son Otto a couple of weeks earlier, and decorated with fresh elderflowers.

Feel free to change the quantities of each fruit according to what you have available to you or that needs using up.

This recipe was created for Episode 6 of my podcast Breakfast & Beyond in which I shared conversations on sustainable living, over breakfast, with Amanda Winwood of Cornish skincare company Made for Life Organics.

Recipe: Elderflower Poached Summer Fruits

Serves 4 - 8 according to portion size

Ingredients:

• 200ml elderflower cordial

• 1 star anise

• 75g gooseberries

• 75g redcurrants

• 75g blackcurrants

• 100g raspberries

• 1 tbsp chia seeds

Method:

1. Prepare the fruits: top, tail and halve the gooseberries; remove stalks from the remaining berries.

2. Place the elderflower cordial and star anise in a small to medium sized saucepan. Bring up to simmer.

3. Place the gooseberries in the saucepan, simmer for one minute.

4. Add the rest of the fruits, simmer for one further minute until fruits have softened but still hold some shape.

5. Remove saucepan from heat, add chia seeds and stir well. Leave cool.

6. Remove star anise before serving.

7. Eat when cool and chia seeds have absorbed some of the liquid, or store in the fridge.

Spring recipe: Asparagus Dip

This subtle, creamy recipe is a lovely alternative to enjoying asparagus stems whole if, like me, you tend to over dose on asparagus during it’s short local spring season! It’s also a great way of using up the stalks if you have included the softer tips in another recipe. You can use every part of the asparagus stem that has some ‘give’ in it, except any completely hard, woody, bits at the bottom - so a good one for zero waste cooking!

The cashews need to be soaked at least two hours in advance (and can be overnight), then the recipe can be made in advance of when it is going to be eaten and stored in the fridge.

I served this dip to accompany Magnolia Petals with Marinated Veg for breakfast in Episode 4 of my podcast, Breakfast & Beyond.

I hope you enjoy!

Recipe: Asparagus Dip

Serves 6 - 8 with a generous dollop, or less as a more substantial part of a dish

Ingredients:

• 200g asparagus, I use St Enodoc Asparagus

• 100g cashew nuts

• 4 tbsp extra virgin olive oil

• Zest of 1/2 a lemon

• Small handful fresh spring herbs, including stalks - I used parsley - roughly torn

• Small handful wild garlic, roughly torn

• Generous pinch of salt, I use Cornish Sea Salt

• Cracked pepper

Method:

1. Place the cashew nuts in a bowl, cover generously with water and leave to soak for minimum two hours, or overnight, then drain and set aside.

2. Cut the asparagus stalks into small, bite-size pieces, using all but any completely hard, woody ends. Separate the softer tops from the harder parts of the stem - the softer tops will need less time cooking.

3. Bring a pan of water to simmer, add the harder pieces of asparagus stem and simmer for three minutes then remove from heat and add the softer pieces of asparagus tops. Leave the asparagus to sit in the hot water for five minutes then drain, refresh with cold water, and set aside.

4. Place the drained cashews in a food processor and blitz for approx 1 minute until well broken down. Add the asparagus, blitz again. Add in lemon zest, wild garlic, fresh herbs and blitz to combine, then pour the olive oil in as blitzing to form a smooth paste. Season with salt and pepper, blitz to combine, then adjust seasoning and olive oil until you reach the desired consistency and flavour.

5. Pour into a bowl and serve immediately, or store with a lid on in the fridge for a few days.

Recipe: Marinated Spring Veg on Magnolia Petals

This dainty recipe embodies the lightness of spring, inspired by the shapes, colours and textures of magnolia petals which serve as beautiful ‘boats’ for the marinated vegetables. I served these for breakfast in Episode 4 of my podcast Breakfast & Beyond, accompanied by an Asparagus Dip. I love the pairing with the dip - asparagus being another of my springtime heroes - and the more subtle flavours and softer bite of the dip works well alongside the crunch of the vegetables. As with most of my breakfast recipes, it works equally as well for brunch, lunch, supper .. or a lovely option for canapés with an al fresco evening drink.

I made this recipe just as the St Enodoc Asparagus were appearing here in Cornwall, and simultaneously the magnolia tree in our garden was in full bloom. The marinated vegetables that I used can be substituted for any other spring veg you have available locally or needs using up, that can be eaten raw.

The quantities below may leave you with a little left over veg depending upon the size of your magnolia petals - great to use up in a separate dish.

Check guidelines for safe magnolia petals to eat, and be sure to stick to foraging guidelines.

Recipe: Marinated Spring Veg on Magnolia Petals

Serves 4 - based on 2 filled magnolia petals per person.
I like to double the quantities of the marinated veg and have half left over for another dish!

Ingredients:

For the marinated vegetables - make at least 2 hours in advance, the day before if possible

• 125g cauliflower, including stalks

• 80g purple sprouting broccoli, florets and stalks

• 60g celeriac

• 1 chilli

• Small handful wild garlic (or 1 clove garlic)

• 2 lemons, zest and juice

• 100ml extra virgin olive oil

• 1 tsp harissa

• 1 tbsp capers

• Sea salt & cracked pepper

For the rest

• 1 tbsp fresh mint, leaves & stalks, reserving the tops of a few sprigs to garnish

• 1 desert spoon tahini

• 1 desert spoon tamari (or soy) sauce

• 1 desert spoon maple syrup (or local runny honey)

• 8 large magnolia petals

Method:

1. Cut the cauliflower and purple sprouting broccoli into small, bite-size pieces, place into a medium sized bowl.

2. Grate the celeriac and add to the bowl with the cauliflower and broccoli and mix well.

3. Grate the lemon juice into the bowl then finely chop the chilli and add in, stir well.

4. Measure the olive oil into a jug, then add the lemon juice, harissa and generous sprinkling of salt along with cracked pepper. Stir, then pour over the vegetables. Add the capers and mix all together well ensure the vegetables are well coated with the sauce. Place a lid or plate on top of the bowl and place in a cool area or fridge for minimum two hours. If leaving for longer than a couple of hours, stir a few times to re-cover the top vegetables with marinade.

5. To prepare for serving, pick the magnolia petals and ensure they are clean and dry. If the vegetables have been stored in the fridge remove them so they warm a little.

6. In a cup mix together the tahini, tamari and maple syrup.

7. Pick the top of the mint sprigs to use as garnish, finely chop the remaining leaves and stalks, add to the bowl of vegetables and stir through, re-coating the vegetables with the marinade.

8. Use a culinary brush to coat the inside of each magnolia petal with the tahini, tamari and maple syrup mixture.

9. Spoon the marinated vegetables inside the magnolia petals, top with a sprig of mint and cracked pepper.

Serving suggestions: The petals can be served on individual plates or one large plate, canapé style. They can be eaten with a knife and fork, or by hand. I like to serve these with my Asparagus Dip.

Spring recipe: Rhubarb Overnight Oats

This is one of my favourite spring breakfasts - I adore rhubarb and love the way the flavours come through having been gently baked in apple juice. It’s hearty, full of goodness, and love to serve it with a little crunch on top from toasted seeds, to contrast with the soft textures of the oats that have absorbed the liquids overnight. It’s also incredibly easy, after baking the rhubarb simply place all the ingredients in the bowl, mix together, and pop in the fridge overnight.

I served this for breakfast during Episode 4 of the Breakfast & Beyond podcast with Vicki Jones of Sand & Palm, and Episode 14 with Avril Greenaway of Cleaner Seas Group. Vicki is vegan so I used plant-based milk and maple syrup rather than honey, but you can easily adjust these according to preference. For the Breakfast & Beyond meal, I sprinkled stitchwort flowers on top which I had foraged from our hedgerows here at Botelet - a delicate, dainty edible flower that’s perfect for this dish. Bear in mind foraging guidelines if you choose to use edible flowers.

Recipe: Rhubarb Overnight Oats

Serves 4 - 6

Ingredients:

• 200g rhubarb (weight of stalks with leaves and hard ends removed)

• 100ml apple juice

• 1 tbsp maple syrup (could use honey if not vegan)

• 180g oats

• 2 tbsp chia seeds

• 1 tbsp ground flaxseed

• Few shavings fresh ginger

• 1/4 tsp ground nutmeg

• 1/4 tsp ground cinnamon

• Seeds from 2 cardamom pods, crushed

• 2 tbsp maple syrup

• 500ml plant-based milk (or dairy alternative)

• 1 tsp vanilla extract

• Optional serving suggestions: fresh fruit, plant-based yogurt, edible flowers, sprinkling of toasted nuts & seeds .

Method:

1. Heat oven to 180C.

2. Begin by roasting the rhubarb: wash the rhubarb stalks and chop into small pieces. Spread out on a baking tray, pour over apple juice and maple syrup, stir so all pieces of rhubarb are covered, place in oven for approx 15 mins, until rhubarb pieces are soft but still holding their shape, then remove and set aside to cool.

3. Place the oats, chia seeds, flaxseed, nutmeg, cinnamon, ginger and crushed cardamom seeds in a large bowl, mix well then add the milk, maple syrup, vanilla extract and the rhubarb, once it has cooled, along with any juice from the baking tray. Stir well so thoroughly combined.

4. Place a lid or plate on top of the bowl and place it in the fridge overnight or for at least six hours, until the liquid has been absorbed by the oats.

5. I like to serve overnight oats at room temperature, so remove from the fridge approx half an hour before serving, add your favourite toppings (or none) and enjoy!

Recipe: Swede Rostis with Wild Garlic, Kale & Mint Tzatziki

I love this dish - the ingredients are somewhat surprising for breakfast (swede and kale, anyone?!) although granted it’s also a perfect brunch, lunch or supper recipe. Based on springtime seasonal ingredients, the deeper flavours of the swede set off beautifully against the mixed spice; and the tangy wild garlic, roasted kale and mint are a light and zingy accompaniment - as is the sorrel on top which can be substituted for any other leaf or herb you have available.

Recipe: Swede Rostis with Wild Garlic, Kale & Mint Tzatziki

Serves 4 as a breakfast / brunch (makes approx 12 small rostis / 3 rostis per person) or serves 2 as a main

Ingredients:

For the rostis

• 300g swede, washed & grated

• 1 onion, finely chopped

• 1 tsp cumin seeds

• 2 tsp wholegrain mustard

• 1 tbsp olive oil, plus more for frying

• 1 tbsp tamari (or soy) sauce

• 1 tbsp flour (can use gluten free if required)

• Cornish Sea Salt & cracked pepper

For the tzatziki

• 200g yogurt (or dairy free alternative)

• 50g kale, chopped into small pieces

• Handful wild garlic

• 2 sprigs mint

• Splash of olive oil

• Cornish sea salt

Optional, to garnish

• Small handful sorrel leaves

• Finely chopped fresh chilli

Method:

1. Heat oven to 180C.

2. Prepare the rostis: grate the swede and place in a mixing bowl along with the finely chopped onion. Add the rest of the rosti ingredients and stir so well combined then set aside.

3. Spread out the finely chopped kale on a baking tray, drizzle over olive oil, sprinkle with salt, give the tray a shake then place in the oven for approx 5 minutes so kale turns a vibrant green then just starts to brown. Remove tray from oven and kale set aside to cool. Turn the oven right down so set at warming temperature and place the baking tray back inside.

4. Finely chop the wild garlic and mint, and add to a bowl along with the yogurt and cooled kale. Add a glug of olive oil and a generous pinch of salt, mix well.

5. Place a large glug of oil in a frying pan and warm at a medium heat.

6. While oil is warming, bring the bowl with the rosti mixture beside the frying pan and use a desert spoon to take a spoonful in the palm of your hands, squeeze it together to create a ball then flatten between your palms. Place in frying pan then repeat, leaving space to flip each rosti with a spatula. Depending upon the size of your saucepan you will likely cook the rostis in 2 to 3 batches.

7. Cook each rosti for approx 3 - 5 minutes each side, until turning dark golden in colour. Flip with a spatula when one side is cooked and repeat other side. When the first batch are cooked, place them on the baking tray and put them back in the oven to stay warm until all are ready.

8. When final batch are cooked, serve rostis on plates with a dollop of tzatziki and garnish with fresh sorrel leaves

Recipe: Spring Smoothie #2

There are endless iterations of seasonal smoothies - packed with fresh veggies and fruits that are available locally according to the time of year. In early spring there are few fresh fruits available in the UK, so I use frozen berries as a base, then add in fresh veg along with a range of other ingredients to provide a balanced, nutritional breakfast.

Use this recipe as a guide - the quantities of veg can easily be adapted, these are just the ratios that I used - and swap in fresh or store cupboard items that you have available or need using up. I love to top my smoothies with muesli or granola for a bit of extra crunch. Enjoy!

Recipe: Spring Smoothie #2

Serves 2

Ingredients:

• 100g frozen berries (I use UK grown, organic if possible)

• 100ml water

• 30g (approx 1 small stalk) rhubarb, washed & chopped

• 40g beetroot, washed & chopped

• 20g cabbage, chopped

• 20g kale (including stalks), chopped

• 20g purple sprouting broccoli (including leaves & stalks), chopped

• 20g oats

• 100g yogurt (or dairy-free alternative)

• 200ml almond milk (or dairy milk)

• Small nub fresh ginger

• 40g nuts - any single type, or mixed

• 20g seeds - any single type, or mixed. I used pumpkin, sunflower & linseed

• 10g (small handful) raisins or other dried fruit

• 1 tbsp ground flaxseed

• 1 tbsp tahini

• Optional, to serve: handful of edible spring flowers eg gorse, forget-me-knot, chickweed; fresh fruit; muesli or granola to top

Method:

1. Prepare the vegetables by washing and cutting into small pieces

2. Place all ingredients in a blender and whizz up until smooth

3. Serve with optional toppings such as muesli, fresh fruits and edible flowers

Recipe: Classic Porridge

Does porridge even need a recipe? I’m not sure! But I’m often asked how I make mine, so here’s a very short recipe below. The basic principle I use is that I begin by filling a cup with porridge oats, then fill the same cup firstly with water, then again with milk (or dairy free version) so there ends up being twice the quantity of liquid to oats.

Recipe - Simple Porridge

Serves 2

Ingredients:

• 110g porridge oats

• 250ml water

• 250ml milk (or dairy free alternative)

Optional toppings: drizzle of honey (or maple syrup), scatter of toasted seeds, compote, yogurt, edible flower

Method:

1. Place the oats, water and milk in a saucepan over a low heat.

2. Cook for approx 6 minutes, stirring regularly, until liquid has been absorbed and oats have softened.

3. Serve in bowls with your favourite seasonal toppings.

Spring Recipe: Beetroot Baked Beans with Wild Garlic

This Springtime version of baked beans uses beetroot to add flavour, texture and a vibrant pop of colour, which is set against the green hues of the wild garlic. We love to eat this on toast as well as topping pasta or rice, it’s incredibly versatile. You can swap in the beans to use up what you have in your store cupboard, or use dried beans soaked overnight before cooking.

Recipe: Beetroot Baked Beans with Wild Garlic

Serves 6 - 8

Ingredients:

• 2 tbsp rapeseed (or alternative) oil

• 1 onions, peeled and finely chopped

• 1 leek, washed and finely chopped, including leaves

• 1 carrot, washed and finely chopped

• 250g (approx 2) beetroot, washed

• 200ml reserved beetroot water after beets have cooked (or top up with boiled water if you don’t have 200ml left over)

• 1 vegetable stock cube

• Large handful wild garlic, washed

• 1 tin chopped tomatoes

• 1 tbsp tamari (or soy) sauce

• 1/2 tbsp balsamic vinegar

• 2 bay leaves

• 1 tsp sweet smoked paprika

• 3 cloves

• 1 tbsp local honey (or maple syrup for vegan version)

• 2 x 400g tins beans (I used a combination of black and cannelloni beans)

• Sea salt & cracked pepper

• (Optional) Bread to serve, I used toasted rye bread from Baker Tom’s

Method:

1. Finely chop the onion, leek and carrot.

2. Wash and remove the hard ends of the beetroot then chop into small bite-size pieces.

3. Heat the oil in a large saucepan, add the chopped onion, leek and carrot and cook for approx 10 minutes until softening and turning golden in colour.

4. Place the beetroot pieces in a separate saucepan, cover generously with water, bring to the boil and simmer for approx 20 - 25 minutes until beginning to soften but still with some shape and bite to them. When finished cooking, drain into a bowl, reserving the liquid, then set aside.

5. When the onion, leek and carrot have finished sautéing, add the tinned tomatoes, 200ml of reserved beetroot water from cooking (top up to 200ml using boiled water if you don’t have enough), tamari , balsamic, bay leaves, paprika, honey and season with salt and pepper.

6. Roughly chop half of the wild garlic (reserve the rest for garnish) and add in, stir well to combine.

7. Bring the mixture in the saucepan to the boil then reduce heat and simmer without a lid on for approx 20 minutes until thickened and reduced down a little.

8. Take the pan off the heat, remove the bay leaves and use a stick blender to whizz up the mixture until it achieves a thick soupy texture.

9. Taste a little, and adjust seasoning if required.

10. Return the pan to a slow heat, drain the beans and add them in along with the beetroot pieces. Simmer for 10 minutes until everything is warm and well combined.

11. If serving on toast, pop the toast in just before the beans have finished cooking.

12. Serve topped with the remaining leaves of wild garlic along with a drizzle of olive oil and cracked pepper.

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