Harvest box 2022 #3 – Recipe ideas

This week’s harvest box contains a few new things!

  • Californian poppy (bright orange flowers) are so colourful ! Their petals can be used in salad or included in dessert recipes like this Calendula or Californian poppy and thyme shortbread
  • One broad bean! It is not much indeed but we wanted to share with you our first harvest. Remove from the pod and eat raw. Enjoy your feast !
  • Alyssum (small white flowers) can be added to your salad or included in cookies
  • Green cabbage leaves perfect for a soup ! They are also used for lower the pain of mastitis (breastfeeding complications).
  • Black currant leaves have a strong smell and you can turn them into a tea or make a juice out of it

You can make yourself a fresh salad using the lettuce, rocket, mizuna, and claytonia (which might be the last harvest!). Wild garlic flowers can be added to your salad or in the vinaigrette. If you fancy baking you include chives and wild garlic flowers into your scones or in the spread that goes with it !

Lovage has a strong smell but is very versatile. so what would you go for? Lovage tea, Lemon and lovage roasted chicken or a creamy lovage soup? Too much to chose from!

It has been warmer the past few days. Treat yourself with a rhubarb cordial!

Chard can be used it many ways but this Feta, chard and spinach filo pie recipe sounds particularly good!

Don’t forget to enjoy your cup mint tea while looking at the recipes 🙂

Next Harvest box: 6/06 (June already!), order by email on the Sunday 5th (ndmaxinfo@gmail.com)

EVENTS

Plant swap, 28th of May. 11am-1pm – FREE in the Garden

Big Lunch, 2nd of June. 3-5pm – FREE in the Park. Bring your picnic!

Ula’s delight : Lentil soup, potato pancake and waffle – Everyone’s kitchen

Potato pancake with side salad

Lentil soup

Waffle

Harvest of the day

  • Side salad: rocket, lettuce, claytonia
  • Potato pancake: chives
  • Lentil soup: lovage, parsley

Potato pancake (12/15 pancakes)

Ingredients

  • 250g cold mashed potato , or 2 medium-size
  • floury potatoes, cut into chunks
  • 75g plain flour
  • 1 tsp baking powder
  • 2 eggs
  • 125ml milk
  • 1 rounded tbsp finely snipped chives
  • 1 tsp sunflower oil
  • knob of butter
  • crispy bacon and scrambled eggs to serve, if
  • you like

Method

  • If you’ve got potatoes not mash, cook them in boiling water until tender. Drain well and press through a potato ricer or mash.
  • Weigh out 250g and cool. 
  • Sieve the flour and baking powder onto cooled mash. Whisk eggs and milk together and add to the potato mix with the chives.
  • Whisk the batter until smooth.
  • Heat a large non-stick frying pan over a medium heat. Add ½ tsp sunflower oil and a dot of butter. When the fat is hot, start to cook the pancakes. Add 1 tbsp of batter for each pancake and cook 4 at a time. Cook for about 1 min until the underside is
  • golden brown and small bubbles appear.
  • Flip the pancakes and cook until golden. Remove from the pan and keep warm while you cook the remaining pancakes in the same way, adding a tiny bit of oil and butter to the pan as and when needed.

Polish version

Grate 11 potatoes, one onion. Combine and remove excess water. Add 1/2 cup flour, 2 eggs and mix well. Add salt and pepper to your liking.

Serve with yogurt mixed with chives, parsley and garlic.

Lentil Soup

Ingredients

  • ¼ cup olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 cups dry lentils
  • 8 cups water
  • 1 (14.5 ounce) can crushed tomatoes
  • ½ cup spinach, rinsed and thinly sliced
  • salt to taste
  • ground black pepper to taste

Method

Heat oil in a large soup pot over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender, 3 to 5 minutes. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.

Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat and let simmer until lentils are tender, at least 1 hour.

When ready to serve, stir in spinach and cook until it wilts. Stir in vinegar and season with salt and pepper; taste and adjust as needed.

Waffle

Ingredients

  • 1 1/2 cups milk
  • 2 teaspoons apple cider vinegar or lemon juice
  • 2 cups all-purpose flour (240g)
  • 1 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • 1 tablespoon brown sugar or maple syrup
  • 1/4 cup melted coconut oil or melted butter 
  • 1/2 teaspoon vanilla extract

Method

Mix the milk, vanilla extract and apple cider vinegar together in a small bowl/measuring cup. Set aside for about 5 minutes.

In a large bowl, sift the flour, baking powder and salt.

Add the sugar, melted butter/oil, milky mixture into the dry ingredients and using a spatula, gently mix the batter until combined. It’s okay to have some lumps. The batter should be thick and scoopable.

Turn on and preheat your waffle maker. 

Scoop out some batter and pour/spread into the middle of the greased waffle maker. Don’t open it before the steam is finished!

Remove each waffle and place on a plate. Continue with the rest of the batter.

Asparagus risotto with tulip petal snack and green smoothie – Everyone’s kitchen

Quick asparagus risotto with tulip petal snack

Green smoothie

Harvest from the garden

  • For the risotto:  chives, chard, asparagus, parsley
  • Tulip petal snack: tulip petal, chives flower, wild garlic flowers
  • Green smoothie: chard

Quick asparagus risotto 

Ingredients x2

  • 1 onion
  • 3 cloves garlic
  • 1 small carrot
  • 10 asparagus
  • 1 cup peas, fresh or frozen
  • 250 g arborio rice (or short grain rice)
  • 1 litre vegetable stock
  • 1 tbs olive oil
  • salt, pepper to taste
  • fresh herbs – chives, parsley, thyme to taste

Instructions

In a pot bring the vegetable broth to a light simmer, just enough to warm it up. Try keep it warm for the time you’re cooking the risotto.

Peel and finely dice onions and garlic cloves. Peel and grate carrot. Wash asparagus and cut off the tough ends, then cut it into smaller pieces, leaving the tops whole.

In a pan with a wide bottom, heat up some olive oil over a medium heat. Place in the asparagus tops and lightly stir-fry them for a minute or two, just enough that they soften and get a glaze. Remove from pan, then to the same pan, add chopped onions and sauté them until golden and translucent. Add garlic and carrots, sauté for a minute or two, then add the rice and asparagus bits (not the tops!) and stir it in well. After a minute or two, pour in half the vegetable stock and let the rice absorb the liquids. Scrap the bottom of the pan for any residue and stir the rice in the liquid well. Bring the heat to a low and let the risotto simmer and cook away. Stir every couple of minutes and add more liquid as needed.

Cook the rice for about 10 more minutes, until the rice is almost cooked, then stir in the peas. Fresh peas only need a couple of minutes to cook. If your risotto looks dry, just add a bit more stock or water as needed.

At this point your risotto is almost cooked. Give it a taste and then season with salt, pepper and chopped fresh herbs to taste.

Serve hot and topped with asparagus tops, some more fresh herbs and a few drops of olive oil.

Tulip petal snack

Ingredients

  • Cream cheese
  • Flowers (chives, wild garlic for a garlicky flavour)
  • Hand full of tulip petal

Method

Chop your flowers, mix with the cream cheese and add to your tulip petals. Done!

Green smoothie

Ingredients x2

  • 2 to 3 cups chard leaves loosely packed
  • 1 frozen banana
  • 1 cup frozen mango or pineapple
  • 1 cup almond milk or milk of choice
  • Oat for texture optional
  • Water as needed

Method

Combine ingredients in a blender and blend until smooth. Taste and adjust seasonings as desired.

Harvest box 2022 #2

Sunflower seeds were donated by a neighbour. This is how to grow them. We don’t know which variety they are, so surprise!!

You are a selection of herbal teas, all good for your tommy.

Melissa and fennel help with digestion and raspberry leaves (in paper bag) are know to be beneficial for women.

Chard is such a versatile vegetable and can be used in many dishes: pizza, stir fry, soup, omelette … You can even add the radish leaves ! perfect for more nutrients.

This time of the year, we have chives everywhere in the garden. Use the buds or flowers from the chives and wild garlic flower to decorate your meal.. Would you rather go for a egg and chives or sprinkle wild garlic flowers on your salad?

The other flowers are not garlicky and can be used in salad or in desserts.

Claytonia can be added to your side salad for some crunchiness.

Last week the cooking group tried the ginger, rhubarb and apple pie and it was approved by all!

Lovage will definitely bring flavours to your dish. It can be turned into a pesto, a soup or just added to your roast.

Remember: When drinking herbal tea or eating edible flowers always check the risks associated with it. Vulnerable people, elderly, children or pregnant women should avoid using some of them. Always wash your ingredients before using.

Vegetarian lasagne and Apple, ginger & rhubarb pie – Everyone’s kitchen

Menu

Vegetarian lasagne

Apple, ginger and rhubarb pie

Harvest of the day

Rhubarb, parsley, thyme, bay leaves

Vegetarian lasagna (x6)

Ingredients

  • 3 red peppers, cut into large chunks
  • 2 aubergines, cut into ½ cm thick slices
  • 8 tbsp olive oil, plus extra for the dish
  • 300g lasagne sheets
  • 125g mozzarella
  • handful cherry tomatoes, halved

For the tomato sauce

  • 1 tbsp olive oil
  • 2 onions, finely chopped
  • 2 garlic cloves, sliced
  • 1 carrot, roughly chopped
  • 2 tbsp tomato purée
  • 200ml white wine (or stock)
  • 3 x 400g cans chopped tomatoes
  • Thyme
  • 3 bay leaves 

For the white sauce

  • 85g butter
  • 85g plain flour
  • 750ml milk

Method

To make the tomato sauce, heat the olive oil in a saucepan. Add the onions, garlic and carrot. Cook for 5-7 mins over a medium heat until softened. Turn up the heat a little and stir in the tomato purée. Cook for 1 min, pour in the white wine, then cook for 5 mins until this has reduced by two-thirds. Pour over the chopped tomatoes, bay leaves, and add the thyme. Bring to the boil then simmer for 20 mins. Remove bay leaves. Leave to cool then whizz in a food processor. Will keep, cooled, in the fridge for up to three days or frozen for three months.

To make the white sauce, melt the butter in a saucepan, stir in the plain flour, then cook for 2 mins. Slowly whisk in the milk, then bring to the boil, stirring. Turn down the heat, then cook until the sauce starts to thicken and coats the back of a wooden spoon. Will keep, cooled, in the fridge for up to three days or frozen for three months.

Heat the oven to 200C/180C fan/gas 6. Lightly oil two large baking trays and add the peppers and aubergines. Toss with the olive oil, season well, then roast for 25 mins until lightly browned.

Reduce the oven to 180C/160C fan/gas 4. Lightly oil a 30 x 20cm ovenproof dish. Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagne sheets, then drizzle over a quarter of the white sauce. Repeat until you have three layers of pasta.

Spoon the remaining white sauce over the pasta, making sure the whole surface is covered, then scatter over the mozzarella and cherry tomatoes. Bake for 45 mins until bubbling and golden.

Apple, ginger and rhubarb pie (x6)

Ingredients

  • 375g pack ready-rolled shortcrust pastry
  • 400g Bramley apple , sliced
  • 400g pack rhubarb , cut into lengths
  • 2 tbsp cornflour
  • milk , for brushing
  • 100g demerara sugar plus extra for sprinkling
  • 2knobs stem ginger chopped

Heat oven to 180C/fan 160/gas 4 and grease a large baking sheet. Unravel the pastry and place on the baking sheet. Mix the sliced apple and rhubarb with the sugar, ginger and cornflour then pile into the centre of the pastry. Gather up the sides of the pastry to enclose the fruit so that the pie looks like a rough tart – you need to work with the size of the pastry so it will be more of an oblong shape than round.

Brush the pastry with milk and scatter with demerara. Bake for 35 mins until the pastry is golden and the fruit is tender. Cut into slices and serve with custard.

Sweet potato and peanut butter quesadilla & Lemon and nettle cake – Everyone’s kitchen

Menu of the day

Sweet potato and peanut butter quesadilla

Served with a side salad

Stinging nettle and lemon cake 

Harvest of the day

Quesadilla: parsley, chives

Side salad: mizuna (purple and green), claytonia, primula leaves, dandelion leaves, lettuce, wild garlic

Cake: nettle (take gloves)

Sweet potato and peanut butter quesadilla

Ingredients

  • 3 medium sweet potatoes peeled and thinly sliced
  • 1 tbsp smoked paprika, cumin and/or cinnamon 
  • 3 tbsp olive oil , plus extra for brushing
  • ½ lime , zested and juiced, plus wedges to serve
  • 2 tbsp crunchy peanut butter
  • Kidney beans, mashed 
  • 4 small flour tortillas
  • sriracha chilli sauce , to taste
  • ½ small pack parsley, torn
  • Chives chopped
  • Cheddar
  • Other vegetables peppers, sweet corn, …

Method

Heat oven to 200C/180C fan/gas 6. Toss the sweet potatoes with the paprika and 2 tbsp olive oil in a roasting tin. Roast for 15 mins, tossing halfway through, until the potatoes are beginning to crisp.

Heat a griddle pan or frying pan over a medium heat until very hot. Brush each tortilla on one side with the remaining oil. Place one tortilla, oiled-side down, in the pan and spread over half the peanut butter mixture, half the sweet potatoes, a little chilli sauce and half the parsley and chives. Add kidney beans and any other vegetables you want.

Add cheese and top with another tortilla, oiled-side up. Press down with a heavy saucepan and cook for 2-3 mins each side until the quesadilla is crisp outside and warm in the middle. Repeat to make a second quesadilla, then cut each into quarters and serve with the crushed avocado and lime wedges.

Stinging nettle and lemon cake (x5)

FOR THE NETTLE AND LEMON CAKE:

  • 2 cups (100g) packed raw young nettle leaves (use the top 4-6 leaves)
  • ¾ cup (200g) butter at room temperature
  • ¾ cup (150g) granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • zest and juice of ½ lemon
  • 2 cups (250g) all-purpose (plain) flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt

Method

Preheat oven to 325°F / 170°C. Grease and line two 7” (18cm) round cake tins.

Using rubber gloves, carefully wash the stinging nettle leaves and remove any stems. Place in a pan of boiling water and boil for 3-4 minutes. The sting will be removed with the boiling. Rinse under cold water, drain and puree with a stick blender (note: if you’re struggling to puree it, add the lemon juice at this stage). Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then beat in the pureed nettles, vanilla, zest and lemon juice.

Sift in the flour, baking powder and salt and stir to gently combine.

Spoon the mixture into the prepared tins, push to the edges and level, then bake for 25 minutes or until an inserted skewer comes out clean. Cool for 10 minutes in the tins and then turn onto a wire rack to cool completely before icing.

The harvest box is back for another season – 2022

after a few sunny weeks, the garden transformed and greens took over.

We are so happy to have

They are so many recipes for rhubarb that it is hard to chose from. At the cooking group we have already experimented with Apple and Rhubarb crumble, Rhubarb palmier and Rhubarb pastry. Note that the leaves are not edible but can be used in the garden as pest repellent.

Wild garlic is everywhere at this time of the year, leaves and flowers (or flower buds) are edible. You can add them to your soup, pesto or even salad for a stronger taste.

Chard is really versatile as it can be used raw in salad or cooked. Of course you could make a stir-fry or curry but you can also try a risotto with goat cheese or cheddar and cheddar tart. Why not add your leeks as well ? They can also be thrown in this easy leek carbonara recipe

For edible flowers you have forget-me-not, primula, honesty, wild primula. You can include them in your salad as confetti, crystallise them, or include them in your spread. The mizuna flowers are a bit stronger and might be used in salad rather than on cakes. This is a few tips on how to prepare and eat your flowers.

Once you have enjoyed your meal, don’t forget to add fennel into your cup of tea to boost digestion and act as a diuretic

Fresh salad will be easy to make with this week: Claytonia (fresh and watery), purple and green mizuna (stronger taste), primrose leaves (chop finely). Use the chives to make a vinaigrette

If you don’t like the taste of the mizuna, which can be a bit strong, it can be turned into a pesto!

You also have a new plant for your home! A small orange tree, donated during the plant swap

Next plant swap is on Saturday 30th, April – 11am/1pm

Remember: When drinking herbal tea or eating edible flowers always check the risks associated with it. Vulnerable people, elderly, children or pregnant women should avoid using some of them. Always wash your ingredients before using.

Ramen with panko and rhubarb palmiers -Everyone’s kitchen

Menu of the day

Ramen with quick Panko crumbs and side salad

Palmiers served with ice cream

Harvest of the day

  • Ramen: Chives, cabbage leaves, chard, parsley
  • Side salad: Purple and green mizuna, claytonia, chives
  • Palmier: Rhubarb

Easy vegetarian ramen

Ingredients (x6)

  • 1 tablespoon sesame oil
  • 3 teaspoons grated ginger
  • 4 teaspoons grated garlic
  • 4 cups broth (I used chicken, but vegetable would also work)
  • 4 cups water
  • 30g dried shiitake mushrooms
  • 2 packages instant ramen (noodles only!)
  • 1/2 cup chopped scallions or chives
  • 2 cup chopped kale
  • 1 cups shredded carrots
  • Sriracha to taste
  • crunchy panko crumbs for topping 

Method

  • Heat the sesame oil in a large skillet over medium low heat. Add the garlic and ginger; stir fry for 2 minutes or until soft and fragrant.
  • Add the broth and the water. Bring to a simmer; add the mushrooms and simmer for 10 minutes or until the mushrooms have softened and the broth is flavorful.
  • Add the instant noodles to the hot liquid and simmer for an additional 5 minutes or until the noodles have softened. Add the scallions and stir to combine.
  • Remove from heat, stir in the kale and carrots, and top with crunchy panko crumbs (see notes) and a soft-boiled egg (optional). Season with chili oil, hot sauce, sesame oil, and/or soy sauce and salt to taste.

Panko crumbs

Ingredients

  • 1 loaf white bread
  • herbs optional

Method

  • Preheat oven to 150°C.
  • Remove the crusts from a loaf of white bread.
  • Gently crumble it into coarse crumbs either with your hands, or a food processor.
  • Spread crumbs onto a cookie sheet.
  • Dry bread crumbs in the oven 7-10 minutes stirring after the first 5 minutes.
  • Cool completely and store a cool dry place for up to 3 months.

Easy palmier

Ingredients (x4)

  • 1 sheet frozen puff pastry, thawed
  • 2 tablespoons butter, melted
  • 1 cup cane sugar(200 g)

Method

Unwrap the puff pastry. Using your hands or a rolling pin, flatten out the seams if your puff pastry has then, making an even rectangle. Brush melted butter evenly over the puff pastry. Sprinkle half of the sugar on the pastry, then spread it around evenly. Using a rolling pin, roll the pastry into a tall rectangle, pressing the sugar into the pastry. Flip the pastry, then repeat the process, brushing with butter and rolling in the rest of the sugar.

Tightly roll the bottom of the pastry toward the middle, stopping at the center, then roll the top of the pastry to meet in the centre as well. The rolls should be the same size. Wrap in plastic wrap and chill for about 30 minutes.

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

Remove the plastic wrap and push one of the rolls directly on top of the other. Trim off the uneven ends of the pastry, then slice into ½-inch (1 cm) rounds. They should look like smushed hearts. Place the slices on the baking sheet about 2 inches (5 cm) apart to allow for expansion. Bake for 15 minutes, flipping them halfway, until the sugar is caramelized and the cookies are golden brown.

Lentil and pepper curry with wild garlic and cheddar scone & courgette muffin – Everyone’s kitchen

Menu 

Lentil and pepper curry served with rice

Wild garlic and cheddar muffin

Courgette muffin

Harvest of the day: coriander, parsley, wild garlic

Lentil and pepper curry (x4)

Ingredients 

  • 180g lentils
  • 250g roasted peppers
  • 1 tin coconut milk
  • 1 bunch coriander
  • 2tbsp curry powder

Method

  • Cook the lentil in a pot with 60 cl of water for 25 min
  • Slice pepper and add to the pot with the coconut milk and the curry powder. 
  • Salt and pepper to taste
  • Add chopped coriander before serving 

Wild garlic and cheddar scone (x4)

Ingredients

  • 225g self raising flour, plus extra for dusting
  • 1 tsp baking powder
  • 50g salted butter, chilled & cut into cubes
  • 100g smoked cheddar cheese, grated, or cheese of choice
  • 150ml milk, plus extra for brushing
  • 30g dehydrated sun-dried tomatoes, finely chopped
  • 30g wild garlic, washed & finely chopped

Method

  • Preheat oven to 220°C/Gas 7. Line a baking tray with baking paper and set aside for later.
  • In a medium mixing bowl, combine the flour and baking powder. Then add the butter and use your fingertips to rub it into the mixture until it resembles coarse breadcrumbs.
  • Add 75g of the cheese, the wild garlic and sun-dried tomatoes and mix until well combined.
  • Pour the milk into the crumb mixture and mix through with a small knife until a rough dough forms. Handling lightly, roll the dough around the bowl to pick up any crumbs and fold over.
  • Dust a clean work surface with a little flour, then tip the dough out of the bowl onto it. Using your hands, gently bring the mixture together.
  • Pat down the dough until you have a square that is 2-3 cm tall. If the dough is sticking to your work surface, dust with a little more flour.
  • Use a cookie cutter to cut the scones and place them on the prepared baking tray. Press remaining trimmings together without overmixing and repeat the process until you have used all of the dough. Alternatively, you can cut the dough with a knife into squares.
  • Brush each scone with milk and sprinkle over the remaining cheese. If you wish, add a wild garlic leaf on top to garnish.
  • Bake for 12-15 minutes or until well risen and a lovely golden-brown colour on top. Leave to cool on a wire rack or enjoy straight from the oven with lots of butter!

Courgette muffins (x6)

Ingredients

  • 170 g courgette grated (about 1 medium courgette)
  • 160 g light brown sugar
  • 125 ml olive oil
  • 1 teaspoon vanilla
  • 1 large egg
  • 120 g plain flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ¼ teaspoon bicarb soda
  • 1 lemon zest only

Instructions

  • Preheat the oven to 170ºC and grease a muffin tin with butter or non-stick cooking spray and dust lightly with flour.
  • In a medium bowl, mix the olive oil, sugar, lemon zest, vanilla and egg. 
  • Grate the courgette using the medium side of a cheese grater. Squeeze the excess water out of the courgettes over the sink and add to the bowl. Mix the ingredients well. A wooden spoon is all you need. 
  • Mix in the dry ingredients- the flour, salt, baking powder and bicarb of soda. No need to sift everything together. 
  • Pour the muffin mix between the cups of the muffin tin. Each cup should weigh between 75-85g.
  • Bake in the preheated oven for 15 minutes and check them. My oven runs a little on the cool side so I had to add an extra 8 minutes. Check the muffins after 15 minutes. If they need more time, keep checking after every 5 minutes. When the muffins are fully baked take them out and leave them to cool for about 5 minutes in the tin before turning them out to finish cooling on a wire rack.

Naïma’s Harira soup & apple Crumble – everyone’s kitchen

Today Naïma, one of our volunteer joined the cooking group to show us how to make Moroccan soup (Harira). It was delicious!

We also did some harvesting for a side salad: dandelion leaves, mizuna, lettuce, claytonia and wild garlic!

She also showed us how to make a proper Moroccan mint tea! Thank you so much

Menu

Naïma’s Harira Moroccan Soup 

Apple crumble 

Harvest of the day: Parsley, coriander, dandelion leaves, mizuna, lettuce, claytonia and wild garlic

Naïma’s Harira Moroccan Soup 

Ingredients:

  • 1 tbsp of  salt, pepper, paprika
  • 5 big celery sticks
  • 4-5 small onions
  • 1 (big) bunch of parsley
  • 1 (big) bunch of coriander
  • 4 big tomatoes (or 3 ch
  • Chickpeas (can or soaked the night before)
  • 2 tablespoons of dried split broad beans
  • 2 tablespoons of green lentils
  • 5 tablespoons of flour dissolved in 2 cups of water (~1 pint)
  • To add at the very end:
  • 1 cinnamon stick
  • 1 teaspoon of ground cumin, ginger, caraway
  • Vermicelli

Method

  • Cover the bottom of your pot with oil (olive or veg makes no difference)
  • Add the onions, celery (both cut into very small pieces – approx. 0.5cm3) and chickpeas with 1 tablespoon of salt, pepper, paprika
  • Fill the pot half way up with water and bring to the boil for 30min
  • Add the tomatoes (chopped and blended), with the chopped parsley and coriander. Leave to simmer for 20min.
  • After 20min, add the spices (1 teaspoon of cumin, ginger, karwi, 1 cinnamon stick) and the beans. Leave to simmer for a while
  • When this has cooked, add the flour/water mixture – stir well and continuously. Make sure it boils for 10min.
  • While it’s boiling, add 1 tablespoon of vermicelli. Leave to simmer for 10-15min.

Apple crumble (serves 6)

Ingredients

  • 575g Bramley apple (3 medium apples), peeled, cored and sliced to 1cm thick
  • 2 tbsp golden caster sugar
  • For the crumble
  • 175g plain flour
  • 110g golden caster sugar
  • 110g cold butter

Method

  • Heat the oven to 190C/170 fan/gas 5.
  • Toss 575g peeled, cored and sliced Bramley apples with 2 tbsp golden caster sugar and put in a 23cm round baking dish at least 5cm deep, or a 20cm square dish. Flatten down with your hand to prevent too much crumble falling through.
  • Put 175g plain flour and 110g golden caster sugar in a bowl with a good pinch of salt.
  • Slice in 110g cold butter and rub it in with your fingertips until the mixture looks like moist breadcrumbs. Shake the bowl and any big bits will come to the surface – rub them in. Alternatively, pulse in a processor until sandy (don’t over-process).
  • Pour the crumb mix over the apples to form a pile in the centre, then use a fork to even out.
  • Gently press the surface with the back of the fork so the crumble holds together and goes crisp, then lightly drag the fork over the top for a decorative finish.
  • Set on a baking tray and put in the preheated oven for 35-40 minutes, until the top is golden and the apples feel very soft when you insert a small, sharp knife. Leave to cool for 10 minutes before serving.