Thank you so much to Charlotte Butterworth @theneedy.greedy for the below recipe.
The simplest of of suppers, but so gorgeous, healthy and delicious.
6 ingredients, 6 minutes hands on time, and the oven does all the work.
I love using British trout, as a delicious , easy way to enjoy that all important oily fish, and would really recommend you try!
Ingredients – Serves 2
*2 British trout fillets
*1 pouch of ready mix grains (find in prepared veg section ). I’m using Wholegrains with edamame bean
*1 bunch of beetroot – topped and tailed, and cut into wedges. I don’t bother peeling.
*2-3 tbsp fresh pesto (I used bought but do make your own), not jarred ideally
*1 handful microgreens*
1-Pre heat the oven to 200C. Put the quartered beetroot in a roasting tin with some olive oil and seasoning. Roast for 40 mins, they are cooked when tender as a knife inserted.
2-Pop the trout on a greaseproof sheet on a baking tray. Season generously, I put a couple of lemon slices on top. Cook for 10 mins or so (depending on size and how well cooked you like).
3-Microwave your grains as per instructions. To plate up, place the warm grains on the plate, stir through the pesto, half the microgreens. Add the beetroot wedges. Put the trout on top, scatter the rest of the microgreens. Serve with a squeeze of lemon.
Don’t forget to follow @theneedy.greedy for lots of recipe ideas
I love using microgreens because they are incredibly delicious, easy and are supremely concentrated versions of veg, so extraordinary good for you.
- 500g tomatoes (If you can, use a mix of sizes and colours)
- 1⁄2 tsp caster sugar
- 150g broad beans , podded
- handful basil
- handful chives
- handful flat leaf parsley
- 1 tbsp tarragon
- 1 tbsp mint leaves
- 3 tbsp olive oil
- 2 tsp Dijon mustard
- pinch of fennel seeds
- 1 lemon , zested
- 1 tbsp red wine vinegar
- 2 x 100g burrata or 2 x 125g balls mozzarella
- 50g hazelnuts , toasted and roughly chopped
- STEP 1 Chop the tomatoes into a mixture of slices and wedges, then put them in a bowl. Toss with 1/2 tsp salt and the sugar, then leave to marinate for 30 mins. Meanwhile, bring a pan of water to the boil and add the broad beans. Boil for 2 mins, then drain and allow to cool for a couple of mins. Peel them out of their shells. This is fiddly but well worth it – use your thumbnail to pierce the skin, then gently squeeze out the shiny green beans.
- STEP 2 Finely chop the herbs, then tip into a bowl and whisk in the olive oil, mustard, fennel seeds, most of the lemon zest, and red wine vinegar. Season, then stir in the broad beans.
- STEP 3 Tip the tomatoes onto a serving platter. Top with the burrata, then spoon over the broad bean salsa. Scatter over the hazelnuts and remaining lemon zest to serve.
Thank you for taking the time to read. Let me know if you have any recipies you wish for me to publish.
The next recipe is from one of our volunteers Martin.
Watch this space.
On the 9th July 365 days ago we sent out our first veg boxes, many tonnes of fresh organic produce delivered to your doors.
All the money raised from your orders allows us to provide food for the holiday hunger programme, OAP lunch clubs and food banks amongst many other amazing projects , so a huge thank you from all of us at Hands of Hope.
The garden is in full bloom and the produce is I hope you agree delicious. If you would like to know more about what we do or send ideas for the veg boxes including recipes then I would love to hear from you.
Please email email@example.com
2 tbsp olive oil
2 medium sweet potatoes
1 tbsp rosemary
½ red onion
2 tbsp almond flakes
75 g rocket leaves
2 tbsp raisins
9 tsp cottage cheese
2 tbsp olive oil
1.50 tbsp honey
3 tbsp dijon mustard
1 tbsp soya sauce
1. Preheat the oven to 200C. Chop the sweet potatoes into small chunks and place on a baking tray. Drizzle with olive oil and sprinkle with the salt, pepper and rosemary. Cook for about 30 minutes.
2. In a pan place some olive oil and add the chopped onion, cook about 5 minutes on low heat. Add in the flaked almonds and cook a further 3-5 minutes or until golden at the edges. Transfer to a large bowel to cool.
3. Add the sweet potato and rocket leaves to the bowel. Top with raisins, cottage cheese and the dressing.
Available in all size boxes this week (sweet potato and chard)
- 1 tsp oil or use 2 tbsp water or broth to sauté
- 4 cloves of garlic finely chopped
- 2 tsp minced ginger
- 1 small onion chopped
- 1 tsp ground cumin , or 1/2 tsp cumin and 1/2 tsp coriander
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/3 tsp cayenne
- 1 or 2 whole cloves (or use 1/8 tsp ground cloves)
- 1/2 tsp turmeric
- 3/4 tsp salt
- 266 g cubed sweet potato , or regular potatoes
- 72 g packed chopped chard , spinach or a mix of greens
- 125 ml water use 3/4 cup for saucier
- 4 oz non dairy yogurt or full fat coconut milk
- lemon and coriander for garnish
- Heat oil in a skillet over a medium heat . When hot, add the garlic and ginger and mix and cook for 30 seconds.
- Add the onion and pinch of salt. Mix and cook for 2 minutes. Deglaze with a tbsp of water if needed, stir frequently.
- Add the spices and salt and mix in for a few seconds.
- Add the sweet potatoes, greens, water and yogurt and mix well to combine.
- Cover and cook for 13 to 15 mins. Stir, and check potato for readiness . Add more water or coconut milk if needed and simmer for a few mins.
- Taste and adjust salt and flavour. Garnish with lemon and coriander . Serve with dals, beans or curries.
The healthy option of chocolate brownie. Both ingredients available in all bag sizes this week.
The Brownie mix
-1 medium sweet potato baked with skin on
-1 medium beetroot, peeled and grated
-13 tbsp of almond butter or any seed/nut butter
-13 tbsp of coconut flour
-13 tbsp of maple syrup or liquid sweetener
-13 tbsp of cacao powder
-A pinch of salt
-13 tbsp of cacao powder
-3 tbsp of maple syrup
-6 tbsp of coconut oil, melted
-A pinch of salt
-Line a small square brownie tin with baking paper and set aside.
-Peel the baked potato and add into your blender along with the remaining ingredients.
-Blend until combined and mixed well.
-Transfer to the prepared tin, spread and press evenly and set aside.
Method for the topping:
-Combine the ingredients, top the base and spread evenly.
-Keep in the fridge for about an hour to set.
-Serve and enjoy.
Grilled asparagus with olive oil, lemon & Parmesan
- 800 g asparagus
- ½ a lemon
- olive oil
- Parmesan cheese , for grating
- Wash whichever kind of asparagus you’re using, with their woody ends snipped off.
- Heat a large griddle pan and dry-griddle the asparagus spears on both sides until nicely marked. As soon as they’re ready, put them on to four plates and dress with a good squeeze of lemon juice and three times as much olive oil.
- Season with sea salt and black pepper to taste, then take a block of Parmesan to the table and either grate or shave some over the asparagus with a speed peeler.