super soda

Lightly spiced Carrot & Parsnip soup with homemade soda bread.

This made a perfect Saturday lunch and used up some excess Carrots and Parsnips that had been lurking in the bottom of the veg box. I don't need to tell you how to make soup now , do I ? So here's a list of ingredients: carrots, parsnip, leak, onion, chicken stock , toasted cumin, coriander  & fennel seeds and finished with some fresh coriander.

I've always loved soda bread but had never made it before. So, having seen it on an episode of Masterchef; of all places, I thought i'd give it a go. To be honest it couldn't be simpler and if you're fresh out of bread, happen to have the ingredients in the cupboard and have a spare 35 minutes then this is perfect.

175g self raising flour
175g wholemeal flour
tsp bicarbonate of soda
1/2 tsp salt
290 ml of buttermilk
porridge oats

Simply combine the flours, bicarb and salt in a large bowl. Make a well in the centre and pour in the buttermilk, stir together quickly to form a dough and then turn out on a dry surface and kneed for just a couple of minutes to bring everything together. Form into a rough shape, roll on the oats and bake in the pre-heated oven 200c for about 30 mins. Done.

Golden Nuggets

I was researching some veg recipies for an event I am doing for Riverford Organics this weekend and I stumbled across these carrot fritters in the lovely new vegetarian cook book 'Vegetarian' by Alice Hart. I have very slightly modified them, in that I used fresh mozzarella instead of halloumi in these ones which created nice soft bubbles of cheese but I will revert to halloumi at the weekend for it's salty overtones. Great as a vegetarian starter or as a side dish.

Carrot and Coriander fritters

Serves: 4

• 4 large carrots, grated
• 4 spring onions finely chopped
• Small bunch of coriander leaves chopped
• 2 tsp coriander seeds, toasted and crushed
• 20g gram flour
• 1 beaten egg
• 50g Halloumi grated

Add all the ingredients to a large bowl and mix until well combined. Form the mixture into small patties in your hand and lay them on a sheet of greaseproof paper and ideally refrigerate for an hour if you have the time.

Heat some oil in a large frying and gently fry the fritters until crisp and golden. Remove from the pan and put on a warmed plate with some kitchen paper to absorb any excess oil. Serve with a squeeze of lemon and a drizzle of olive oil.

Crunch time

Yes it’s that glorious time of year where everything gets just a little bit crunchy. The trees are changing colours and soon we’ll be wading through pavements and fields knee deep in crisp golden leaves, clear blue skies overhead and clouds of condensing breath in the air. The seasonal produce on offer from stores, markets and farm shops reflect the colours and hues of the season: golden and purple swedes, burnt orange pumpkins, moss-like kale leaves, frosty white leeks and deep green crinkled cabbage. It’s the time of year when traditionally our thoughts turn, quite rightly, to warming soups, stews, compotes and deep rich meats and game with distinctive earthy flavours but there’s still time for something a little lighter and fresher. In this crisp and crunchy salad-come-autumnal-coleslaw you'll find a refreshing, tangy, Asian twist that is the perfect compliment to the season. 

Try adding bean sprouts, noodles or both, maybe some stir fried crispy chunks of chicken or serve this coleslaw, as is, along side some roasted pork belly with crackling. The dressing would make a perfect marinade for fish too: sticky, sweet and sour.

Winter coleslaw with Asian dressing

Serves:4

• ½ a cabbage, green or white shredded
• 3 carrots coarsely grated
• 2 apples grated
• 1 red pepper finely sliced
• 2 tbsp of crushed roasted peanuts

Dressing

·       1 clove garlic crushed

·       ½ onion finely chopped

·       1 red chilli chopped

·       1 tbsp of thai fish sauce

·       11/2 tbsp of brown sugar

·       3 tbsp of lime juice

·       a dash of sweet chilli sauce

Put all the raw vegetables chopped, sliced or grated in a large bowl. Mix all the dressing ingredients in a blender and blitz for a few seconds. Pour the dressing over the veg and toss well, serving with a sprinkle of the crushed peanuts.