Recipe of the Day – Classic minestrone

Classic minestrone

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“We’ve used courgette and chard here, but you can use any vegetables
that are in season. ”
 

Serves 8
Cooks In  hour
Difficulty: Not too tricky

Ingredients

  • 4 rashers higher-welfare smoked streaky bacon
  • 2 red onions
  • 2 cloves of garlic
  • 2 carrots
  • 2 sticks of celery
  • 1 bulb of fennel
  • ½ a bunch of fresh basil
  • olive oil
  • 125 ml red wine
  • 2 courgettes
  • 300 g savoy cabbage or chard
  • 2 x 400 g tins of chopped tomatoes
  • 1 x 400 g tin of cannellini beans
  • 800 ml organic chicken or vegetable stock
  • 75 g dried pasta (shells or odd ends)
  • extra virgin olive oil
  • Parmesan cheese
Method

  1. Start by making a sofrito – frying off the aromatic ingredients to make the base of your soup. Slice the bacon, peel and finely chop the onions and garlic, then chop the carrots, celery and fennel. Pick the basil leaves and set aside, then finely chop the stalks.
  2. Add a lug of olive oil to a pan and place over a medium heat. Stir in the chopped ingredients and sauté gently (lower the heat if needs be) for 15 to 20 minutes, or until everything is soft but not coloured.
  3. Halve the courgettes length ways and slice. Core the cabbage or remove the tough stalky bits from the chard, wash the leaves and slice.
  4. Add the wine to the softened veggies and bring to the boil. Tip in the tomatoes and courgettes. Bring back to the boil, and simmer on a low heat for around 15 minutes.
  5. Mix in the cabbage or chard, the beans and their juice and the stock. Bring to the boil, then add the pasta.
  6. Simmer over a medium heat according to the packet instructions, or until the pasta is cooked. If the soup is too thick, add a little stock or water.
  7. Season to taste, then rip in the basil leaves (saving a few to serve) and dress with a few lugs of extra virgin olive oil. Stir, and serve with the saved basil and a grating of Parmesan.

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Recipe of the Day – Balinese chicken curry

Balinese chicken curry

Purple kale rice, chilli & lemongrass

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“Super-nutritious and totally delicious, this colourful curry is a guaranteed winner. ”
Serves 6
Cooks In1 hour
Difficulty: Not too tricky

Ingredients

  • 4cm piece of ginger
  • 4 cloves of garlic
  • 1 bunch of spring onions
  • 2 fresh red chillies
  • 40g cashew nuts
  • 4 kaffir lime leaves
  • 1 teaspoon ground turmeric
  • 2 teaspoons fish sauce
  • 300g oyster mushrooms
  • 1 ripe mango
  • 3 x 200g skinless free-range chicken breasts
  • olive oil
  • 500g fine green beans
  • 2 limes
  • 1 x 400ml tin of light coconut milk
  • 450g basmati rice
  • 250g purple kale
  • 2 sticks of lemongrass
Method
Peel the ginger and garlic, trim the spring onions, halve and deseed 1 chilli, then char and soften it all in a large casserole pan on a medium-high heat with the cashews until everything is just starting to catch, tossing often. Tip into a blender with the lime leaves, turmeric, fish sauce, 1 teaspoon of black pepper and a pinch of sea salt and blitz into a paste.Return the pan to a medium heat and dry char the mushrooms for 5 minutes so they get dark golden and nutty. Cut the cheeks off the mango and peel, then cut both the mango and chicken breasts into 1cm slices. Remove the mushrooms to a plate, then add 1 tablespoon of oil and the paste to the pan. Stir and fry for 1 minute to get the flavours going, then add the chicken and mango and stir-fry for 5 minutes. Halve the green beans and add to the pan, returning the mushrooms, too. Squeeze in the juice of 1 lime, pour in the coconut milk, swirl a splash of water around the empty tin and pour into the pan. Bring to the boil, then simmer for 10 minutes, or until slightly thickened, stirring occasionally. Taste and season to perfection. Meanwhile, cook the rice in a large pan of boiling salted water according to the packet instructions. Pull the kale leaves off the stalks, tear into small pieces, and chuck into the rice pan after 5 minutes to cook through and add colour.Whack the sticks of lemongrass on your work surface to crush them, then remove the tough outer layer. Halve and deseed the remaining chilli and chop super-finely with the lemongrass. Drain the rice and serve with the curry, with a sprinkle of lemongrass and chilli, to your taste, and with lime wedges on the side, for squeezing over.

 

Recipe of the Day – Balinese chicken curry

Balinese chicken curry

Purple kale rice, chilli & lemongrass

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“Super-nutritious and totally delicious, this colourful curry is a guaranteed winner. ”
Serves 6
Cooks In1 hour
Difficulty: Not too tricky

Ingredients

  • 4cm piece of ginger
  • 4 cloves of garlic
  • 1 bunch of spring onions
  • 2 fresh red chillies
  • 40g cashew nuts
  • 4 kaffir lime leaves
  • 1 teaspoon ground turmeric
  • 2 teaspoons fish sauce
  • 300g oyster mushrooms
  • 1 ripe mango
  • 3 x 200g skinless free-range chicken breasts
  • olive oil
  • 500g fine green beans
  • 2 limes
  • 1 x 400ml tin of light coconut milk
  • 450g basmati rice
  • 250g purple kale
  • 2 sticks of lemongrass
Method
Peel the ginger and garlic, trim the spring onions, halve and deseed 1 chilli, then char and soften it all in a large casserole pan on a medium-high heat with the cashews until everything is just starting to catch, tossing often. Tip into a blender with the lime leaves, turmeric, fish sauce, 1 teaspoon of black pepper and a pinch of sea salt and blitz into a paste.Return the pan to a medium heat and dry char the mushrooms for 5 minutes so they get dark golden and nutty. Cut the cheeks off the mango and peel, then cut both the mango and chicken breasts into 1cm slices. Remove the mushrooms to a plate, then add 1 tablespoon of oil and the paste to the pan. Stir and fry for 1 minute to get the flavours going, then add the chicken and mango and stir-fry for 5 minutes. Halve the green beans and add to the pan, returning the mushrooms, too. Squeeze in the juice of 1 lime, pour in the coconut milk, swirl a splash of water around the empty tin and pour into the pan. Bring to the boil, then simmer for 10 minutes, or until slightly thickened, stirring occasionally. Taste and season to perfection. Meanwhile, cook the rice in a large pan of boiling salted water according to the packet instructions. Pull the kale leaves off the stalks, tear into small pieces, and chuck into the rice pan after 5 minutes to cook through and add colour.Whack the sticks of lemongrass on your work surface to crush them, then remove the tough outer layer. Halve and deseed the remaining chilli and chop super-finely with the lemongrass. Drain the rice and serve with the curry, with a sprinkle of lemongrass and chilli, to your taste, and with lime wedges on the side, for squeezing over.


 

Recipe of the Day – Beef hash cakes with chipotle yoghurt

Beef hash cakes with chipotle yoghurt

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“This is the perfect breakfast when you have leftover roast beef. But if you don’t, a good quality corned beef also works a treat here. ”

Serves 4
Cooks In30 minutes plus chilling
Difficulty: Not too tricky

Nutrition per serving

  • Calories   468       23%
  • Fat             28.2g   40%
  • Saturates   8g       40%
  • Protein    20.3g    45%
  • Carbs        36.8g    14%
  • Sugars         3.4g      4%

    Ingredients

    • 150 g leftover braised beef , such as shin, feather or brisket
    • 2 sprigs of fresh flat-leaf parsley
    • a few fresh chives
    • 1 large gherkin
    • 200 g cold mashed potato
    • ½ tablespoon English mustard
    • 50 g plain flour
    • 2 medium free-range eggs
    • 75 g panko breadcrumbs
    • 200 ml groundnut oil

    Method

    1. Shred the beef, then roughly chop the parsley leaves, chives and gherkins.
    2. Place in a large bowl with the mashed potato, mustard and a pinch of sea salt and black pepper, then mix until combined.
    3. Using your hands, roll it into four balls, before flattening each one into a patty.
    4. Set out three shallow dishes. Put the flour in the first and season, beat the eggs in the second, and add the panko breadcrumbs in the third.
    5. Roll each patty in the flour, then the egg, shaking off any excess, then the breadcrumbs, until well coated. Pop them on a plate, cover with clingfilm and chill in the fridge for 30 minutes.
    6. Heat the oil in a large frying pan over a medium heat and cook the patties gently for 4 minutes on each side, or until golden and crisp.
    7. In a serving bowl, mix the yoghurt and Tabasco, then serve it alongside the beef hash cakes. Delicious with dressed rocket and a poached egg.

 

Recipe of the Day – Pork and Black Beans

Pork & black beans

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Serves 4
Cooks In25 minutes
Difficulty: Not too tricky
 

Ingredients

  • 2 tablespoons shaoxing rice wine
  • 1 tablespoon sesame oil
  • 2 teaspoons cornflour
  • 3 tablespoons low-salt soy sauce
  • 400 g higher-welfare pork fillet
  • ½ a bunch of spring onions
  • 2 green peppers
  • 5 cloves of garlic
  • 1 long fresh red chilli
  • 5cm piece of ginger
  • 2 tablespoons groundnut oil
  • 1 tablespoon Asian chilli oil
  • 1 teaspoon dried chilli flakes
  • 1 teaspoon soft brown sugar
  • 2 tablespoons Asian fermented black beans (see tip)
  • 1 tablespoon sesame seeds

Method

  1. In a bowl, combine the rice wine, sesame oil, cornflour and 1 tablespoon of the soy sauce.
  2. Slice the pork into discs, about 1cm thick, then toss through the marinade. Set aside.
  3. Slice the white part of the spring onions on the diagonal, then slice the green part into ribbons. Place in a bowl of ice-cold water.
  4. Deseed the peppers, then cut each half into 8 wedges. Peel and very thinly slice the garlic, then slice the chilli on the diagonal. Peel and chop the ginger into matchsticks.
  5. Heat a large wok or large frying pan until smoking hot, add the peppers and fry for 4 minutes, or until slightly charred.
  6. Add 1 tablespoon of the groundnut oil to the wok and stir to coat the peppers. Leave for 1 minute, then transfer the peppers to a plate.
  7. Lift the pork out of the marinade with a large slotted spoon and carefully add to the wok. Stir-fry for 3 to 4 minutes, or until golden, moving it every 20 seconds or so. Transfer the pork to a plate and set aside.
  8. Add the rest of the groundnut oil and the chilli oil to the wok. Quickly add the garlic, chilli, dried chilli (if using), ginger and white part of the spring onion, then stir-fry for 30 seconds.
  9. Stir in the sugar, 3 tablespoons of water and the remaining soy sauce. Bring the mixture to the boil, then return the pork and peppers to the wok. Add the black beans, then stir-fry for 3 minutes.
  10. Meanwhile, toast the sesame seeds in a dry frying pan.
  11. Serve with jasmine rice and garnish with toasted sesame seeds and the green part of the spring onion.

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Recipe of the Day – Pork & black beans

Pork & black beans

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Serves 4
Cooks In25 minutes
Difficulty: Not too tricky
 

Ingredients

  • 2 tablespoons shaoxing rice wine
  • 1 tablespoon sesame oil
  • 2 teaspoons cornflour
  • 3 tablespoons low-salt soy sauce
  • 400 g higher-welfare pork fillet
  • ½ a bunch of spring onions
  • 2 green peppers
  • 5 cloves of garlic
  • 1 long fresh red chilli
  • 5cm piece of ginger
  • 2 tablespoons groundnut oil
  • 1 tablespoon Asian chilli oil
  • 1 teaspoon dried chilli flakes
  • 1 teaspoon soft brown sugar
  • 2 tablespoons Asian fermented black beans (see tip)
  • 1 tablespoon sesame seeds

Method

  1. In a bowl, combine the rice wine, sesame oil, cornflour and 1 tablespoon of the soy sauce.
  2. Slice the pork into discs, about 1cm thick, then toss through the marinade. Set aside.
  3. Slice the white part of the spring onions on the diagonal, then slice the green part into ribbons. Place in a bowl of ice-cold water.
  4. Deseed the peppers, then cut each half into 8 wedges. Peel and very thinly slice the garlic, then slice the chilli on the diagonal. Peel and chop the ginger into matchsticks.
  5. Heat a large wok or large frying pan until smoking hot, add the peppers and fry for 4 minutes, or until slightly charred.
  6. Add 1 tablespoon of the groundnut oil to the wok and stir to coat the peppers. Leave for 1 minute, then transfer the peppers to a plate.
  7. Lift the pork out of the marinade with a large slotted spoon and carefully add to the wok. Stir-fry for 3 to 4 minutes, or until golden, moving it every 20 seconds or so. Transfer the pork to a plate and set aside.
  8. Add the rest of the groundnut oil and the chilli oil to the wok. Quickly add the garlic, chilli, dried chilli (if using), ginger and white part of the spring onion, then stir-fry for 30 seconds.
  9. Stir in the sugar, 3 tablespoons of water and the remaining soy sauce. Bring the mixture to the boil, then return the pork and peppers to the wok. Add the black beans, then stir-fry for 3 minutes.
  10. Meanwhile, toast the sesame seeds in a dry frying pan.
  11. Serve with jasmine rice and garnish with toasted sesame seeds and the green part of the spring onion.