SEASONAL RECIPES

A FANTASTIC SELECTION OF RECIPES & IMAGES BY DAPHNE LAMBERT

APPETISING RECIPES FOR SPRING

“Here comes and the sun, and I say, it's alright"

The Beatles





Rhubarb & Hemp Smoothie


Serves 1 generously or 2

150ml kefir

2 tablespoons shelled hemp seeds

110g poached rhubarb

1” piece of ginger grated

Combine the kefir, hemp, rhubarb and ginger in a blender, blend until smooth.

Pour into a glass & serve.





Rhubarb & Almond Cake

450g rhubarb, washed & cut into 4cm pieces

¼ teaspoon cinnamon

zest of 1 orange

juice of ½ orange

350g soft butter plus extra for buttering tin

350g rapadura sugar

6 eggs

250g ground almonds

100g rice flour

Butter & line a 25cm round cake tin with parchment paper. Cover the bottom thickly with rhubarb, sprinkle over the cinnamon, orange zest and orange juice. Place butter, sugar, eggs, ground almonds and rice flour in the bowl of an electric mixer mixer and beat for 2 minutes. Pour the mixture over the rhubarb and bake for 40 mins on 180°C/350°F/Gas 4 or until firm. Cool slightly before turning out.

.












Celeriac & Turmeric Soup


serves 4

450g celeriac, peeled and chopped

1 potato, scrubbed and chopped

1 tablespoon grated turmeric

1 small red onion

1/2 teaspoon salt

1 litre vegetable stock

hemp oil

freshly ground black pepper.

Place the celeriac, potato, turmeric and onion into a pan add the stock, bring to the boil then simmer gently for 30 minutes. Blend the soup, divide between 4 bowls and served topped with hemp oil and a twist of black pepper.









Baked Eggs with Nettles & Mushrooms

serves 4

4 handfuls nettle tops (top 5 leaves)

110g chestnut mushrooms

1 tablespoon olive oil

salt and black pepper

1 tablespoon snipped chives

1 tablespoon chopped parsley

2 tablespoons fine breadcrumbs

50g butter

4 large eggs

4 individual ramekin dishes


Oven 180ºC/350ºF/gas 5.


Bring a pan of water to the boil. Pick over and wash the nettles. Tip into the water, cook for 1 minute. Strain through a colander that you have placed over a bowl then plunge the nettles into cold water. Save the cooking water to drink as a nourishing tea. Drain the nettles from the cold water squeeze out any excess water, chop and set aside.

Slice the mushrooms and cook in the oil until the edges are beginning to crisp, stir in the nettles and season with salt and pepper.

Butter the ramekin dishes well and divide the mixture between them, making a slight well in the centre. Break an egg into each well. Melt the remaining butter and stir in the breadcrumbs and herbs, cover the eggs with this mixture.

Place the dishes in a shallow baking tray. Pour in enough hot water to come two thirds of the way up the sides of the dishes. Bake for 12 minutes or until the eggs are lightly set.




Nettle Pesto

150g nettle tops (top5/7 leaves)

25g roughly chopped walnuts

1 clove garlic finely chopped

200ml olive oil

salt & black pepper

Bring a pan, large enough to take the nettles ½ filled with water to the boil. Add the nettles and cook for 1 minute. Drain through a sieve over a bowl to save the cooking water. Immediately plunge the nettles into very cold water. As soon as they are cold, remove and squeeze them dry

Put the nettles into a food processor along with the walnuts & garlic. Process together for 30 seconds then slowly trickle in enough oil to make a loose paste.

Season your pesto with salt and pepper to taste. Dollop on any savoury dish. Will keep well in the fridge for a couple of weeks.

The reserved nettle water is a nourishing drink.









Sun-dried Tomato Polenta & Braised Nettles

Serves 4

2 onions, finely chopped

1 clove garlic, finely chopped

1 litre vegetable stock

6 sun-dried tomatoes, finely diced

175g polenta

3 tablespoons olive oil ( plus a little extra)

2 handfuls of nettle tops

Gently cook the onion and garlic in 2 tablespoons olive oil until soft, add the stock and sun-dried tomatoes and bring to the boil. Slowly, in a continuous stream, pour in the polenta, beating all the time. Cook gently for 1 minute, cool slightly, then pour into a well-oiled tin and allow to cool. At this stage, you can cover the polenta and keep it in the fridge for up to 2 days.

Turn out and cut into triangles. Place the triangles on an oiled baking sheet and roast in a hot oven (200°C) for about 10 minutes.

Whilst the polenta is in the oven cook the nettle tops in 1 tablespoon of olive oil and 2 tablespoons of water for about 5 minutes and all the water has evaporated.

Divide the nettles between 4 plates and top with the polenta.







Mulled apple juice

2 slices root ginger

1” stick of cinnamon

¼ teaspoon grated nutmeg

¼ teaspoon cloves

sprig of rosemary

A twist of finely pared lemon

A twist of finely pared orange

75cl bottle apple juice






Put the spices, rosemary and peel into a pan with ½ the apple juice , bring to boil and simmer very gently for 3 minutes. Leave over night or for a minimum of 1 hour. Strain, add the remaining apple juice, warm through and serve.









Brussel sprouts with cumin, ginger & tamari

500g sprouts any tough outer leaves removed and cut in half

1 heaped teaspoon cumin seeds

2 tablespoons olive oil

4 tablespoons veg stock

thumb size knob of ginger grated

tablespoon tamari

black pepper















Dry roast the cumin seeds in a flat pan until they release their aroma. Toss in the sprouts, add the olive oil and stock and sauté/steam for 5 minutes shaking the pan from time to time. Toss in the ginger and tamari and serve.





Foods that support a strong immune system

Our immune system depends on many nutrients to work effectively and the ideal immune-boosting diet is really no different from the ideal everyday diet but if you are a bit-off track at the moment here are a few pointers.

The thymus gland produces hormones responsible for immune activity and special white blood cells called T cells, which destroy infected cells. T cell activity and the production of antibodies depend on vitamin B6. Spinach, turnip greens, leeks, cauliflower, broccoli, brussel sprouts and shiitake mushroom, all in season at the moment, are a good source of vitamin B6 as are whole grains.

Vitamin C intake is essential to immune function. Vitamin C helps immune cells to mature and improves the performance of antibodies and macrophage. Citrus fruits, cauliflower, broccoli and kale are good sources and all abundant at the moment. Other good sources are strawberries, blueberries and raspberries in the summer and rosehip, elderberries and blackberries in the autumn. Preserve these fruits to have in the Winter months. Vitamin C along with vitamins A & E and zinc & selenium are important anti-oxidant nutrients – they disarm the free radicals which invaders produce.

Eat fresh green leaves every day. The chlorophyll in green leaves supports our immune system by combating unhealthy colonies of bacteria, yeasts & fungi in the body and reduces inflammation.

Good bacterial balance in the gut is important for immune function. Eat plenty of lactic ferments like sauerkraut and kefir.

If you work inside all day you are probably not getting enough sun. When we lack vitamin D our immune systems are vulnerable to bacteria and viruses. Eggs, yogurt, shiitake mushroomsare good sources as well as fatty fish – herrings, sardines, mackerel, wild salmon.

Garlic is a wonderful antibacterial, antiviral and antifungal and turmeric, ginger and cinnamon are powerful spices to add to your immune boosting diet.

Eat plenty of good fat, cold pressed olive oil and organic butter are both beneficial. Fresh seeds and nuts are rich in essential fatty acids as well as vitamin E, zinc and protein. Cooking with poly unsaturated oils creates toxic trans-fatty acids and exposure to air creates rancidity. Altered oils of this nature suppress the immune system.

Make certain you eat three meals a day. If you are battling adrenal fatigue, diabetes, weight issues, hormone or blood sugar problems you may need to eat 5 smaller meals. If all your commitments
allow try to take a few early nights and allow your body to rest and restore. Never underestimate the positive effect to the immune system from having a good 8 hours sleep!

Baked mackerel fillet with green leaf salad and a citrus-chilli dressing

4 mackerel fillets
2 tablespoons olive oil
juice and zest of half a lemon
1 clove garlic finely chopped
Selection of green leaves (watercress, mizuna, lamb's lettuce, mint, fennel, flat leaf parsley).
Dressing: 2 tablespoons orange juice, 1 tablespoon lime juice, 4 tablespoons olive oil, 1 small chilli seeded and chopped, salt and pepper.


Serves 4

Mix the olive oil, garlic and lemon together. Place the mackerel fillets in an oiled baking dish and pour over the marinade, leave for 15 minutes. Pick over the leaves and divide between 4 plates.


Blend all the dressing ingredients together in a processor.


Bake the fish in a moderate to hot oven, 180 degrees celcius, for 12 minutes. Place a fillet on top of the leaves on each plate and spoon over the dressing.

Chunky vegetable and white bean soup

A diet rich in vegetables and pulses supports the immune system.
1 tablespoon olive oil
1 onion chopped
4 garlic cloves chopped
1 carrot peeled and diced
2 sticks celery diced
1 leek trimmed, washed and cut into slices
1 turnip peeled and diced
1 tsp tomato puree
1 litre vegetable stock
400g tin of haricots beans
1 head of broccoli florets
large handful finely shredded spinach
handful of chopped parsley


Serves 4-6

Cook the onion and garlic in the olive oil until tender


Add the carrot, celery, leek and turnip and cook for a further 2 minutes


Stir in the tomato puree, add the stock, bring to the boil and simmer gently for 20 minutes.


Add the haricots beans and cook for a further 10 minutes.


Add the broccoli and the spinach, cook for a further 2 minutes, stir in the parsley, season and serve.

PREVIOUS RECIPES

We update our recipes regularly and so have a huge archive of previous collections for you to enjoy. Have a look at some of our old favourites.

Pumpkin Recipes

Pick me up juices

Packed Lunch Ideas

Autumn Feast

KEEP LOOKING

We update our recipes regularly so check back to see what's new in our seasonal recipe book.