Basic shortcrust pastry

basic, sugar free

Ingredients:

500g plain flour

250g butter
125ml water
pinch salt

Method:

Sift the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.

Stir in the salt, then add water and mix to a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill while preparing the filling.

Rough puff pastry

Ingredients:
 
250g strong plain flour
1 tsp fine sea salt
250g butter (at room temperature, but not soft)
about 150ml cold water

Method:

Sift the flour and salt into a large bowl. Roughly break the butter in small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.

Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm rough dough adding extra water if needed. Cover with cling film and leave to rest for 20 mins in the fridge.

Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect.

Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.

Recipe taken from 

bbcgoodfood

Vegan, Gluten-free Orange, Coconut and Cardamom cake

vegan, gluten free

The sweet and exotic flavours of this cake make it ideal for the sunny, summery months ahead. It is delicious, gluten-free and Vegan. What I like about this recipe is that it is made of common cupboard items.

Makes 1 x 22cm cake

Ingredients:

Topping:

1 orange

200g caster (fine) sugar

200ml water

1tsp ground cardamom

Cake:

1 large orange

100ml Aqua Faba/chickpea water (cold, from at least 2 hours in the fridge)

250g caster sugar

55g gluten free flour

3 tbsp cornmeal

1 tbsp baking powder

200g desiccated coconut

1tsp cinnamon

2 star anise (optional)

4 cloves (optional)

1. Preheat oven to 180c/160c Fan/Gas 4. Lightly oil a 22cm loose-bottomed cake tin and line

the base with baking paper

2. Put one whole orange in a saucepan and just cover with water and add the cinnamon,

star anise and cloves. Bring to the boil and simmer for 1 hour, checking the water doesn't dry out and adding more if necessary

3. For the topping: finely slice the orange, put the sugar and water in a pan then stir to

dissolve. Add the cardamom and orange slices, simmer gently for about 1 hour or until the

skins are translucent. Also add more water if necessary

4. The whole orange will be ready when you can easily pierce it with a knife on all sides.

Leave this orange to cool, cut it in half, remove any pips and puree, with a little water, in a

food processor

5. Remove orange slices from syrup and arrange neatly in the base of the prepared tin

6. In a large bowl beat the aqua faba and sugar until creamy and thick, then fold in the flour,

cornmeal, baking powder, desiccated coconut and orange puree

7. Pour into a lined cake tin and bake for 20 minutes, then turn the oven down to 160c/140c

Fan/Gas 3 and cook for a further 25 minutes or until a skewer comes out clean when pushed

into the cake. If the cake looks like it is darkening too much cover it loosely in foil

Enjoy!!

Jerk Chickpeas & Roasted Peppers

vegan, gluten free

This Caribbean dish is an excellent idea for an elegant evening meal. It’s delicious, yet quick and easy to prepare and all exact ingredients can be delivered to your door by Riverford. This a perfect option if you have little time, but want to prepare a home-made dinner. It’s aromatic, slightly spicy, full of different favours. 

 

Ingredients:

2 red peppers
150g brown basmati rice
2 small onions
30g coriander
300g spinach
1 garlic clove
2 fresh chillies
1 tin of coconut milk
1 tin of chickpeas
1 teaspoon dried thyme

Jerk spice:
¼ teaspoon allspice
¼ teaspoon nutmeg
¼ teaspoon cinnamon
¼ teaspoon ginger
½ teaspoon paprika
1 lemon 

oil for roasting 

slat and pepper

Method:

Preheat your oven to 200C. Put 2 pans of water on to boil; one for the spinach and one for the rice. Cut the peppers in 1/2 , remove the seeds, then chop into chunky pieces. Toss them in a baking dish with just enough oil to coat, and some salt and pepper to season. Pop them in the oven for 20 minutes. 

Meanwhile, rise the rice in a sieve to remove excess starch. Peel and finely dice the onions. Wash the coriander. Wash the spinach and strip the leaves off their stalks.

Peel and finely chop, grate or crush 1 garlic clove. Wash and finely chop the chillies.

Transfer the rice to one pan of boiling water. Add a couple of pinches of salt and cook for 15 – 20 minutes, until just tender.

Meanwhile, cook the spinach leaves in the other pan of boiling water for 1 -2 minutes, until wilted. Drain, run under cold water to refresh, then squeeze out excess moisture. Finely chop them. Wash out and dry the spinach pan.

Heat 1 tablespoon of oil n the same pan. Add the onion. Fry on a low heat for 8 minutes, stirring now and then to stop it catching. Add the garlic and chillies. Stir for a further 2 minutes. Add the tin of coconut milk and season. Simmer while the peppers and rice continue to cook. Empty the chickpeas into a colander, rinse under cold water, then drain. Once the peppers have cooked for 20 minutes, remove and toss in the chickpeas, thyme and jerk spice pot. Pop them back in the oven for 5 – 10 minutes, just until the peppers are tender and just starting to caramelise, and you can smell the spices.

Drain the rice once cooked. Cover it to keep war. Roughly chop the coriander leaves. Stir them and the spinach into the coconut sauce. Season and squeeze in some lemon juice to taste.

Serve the rice topped with the chickpeas and peppers, then the spinach and coconut sauce.


Recipe taken from:
Kristy Hale, Riverford Cook
www.riverford.co.uk
find more:
Riverford organic recipe boxes

almond and cacao energy balls

vegan, sugar free, gluten free

Ingredients:

200g almonds (1cup)

400g dates (2cups)
4 tablespoon raw cacao powder
2 ½ tablespoon cashew nuts butter
2 tablespoon coconut oil

Method:

Soak dates for 2 hrs before use.

Place everything in a food processor and blend the mixture until it has stuck together.

Scoop 1 tablespoon of truffle mix and roll it into a ball, then roll it in the cacao powder, desiccated coconut or nuts so it`s coated and no longer sticky. Repeat to coat all the balls.

Place in the fridge for a few hours to set, then serve.

Recipe taken from

DELICIOUSLY ELLA

Ella Woodward

2015 by Yellow Kite

 

Phil Haughton

Phil Haughton

Today we will be talking with one of the founders of the Community Farm and the Managing Director of The Better Food Company, Phil Haughton.

Here is what the Community Farm’s website says about Phil:

“Phil has lifelong involvement in organic food and farming.  Experience has come from 5 years farming in Scotland, 5 years working on a city farm with education at its heart and 25 years retailing, wholesaling, growing and delivering organic food with a commitment to sustainability and community throughout.”

GM: You have extensive experience with organic food and farming. What specifically motivated you to open The Better Food Company and what made you decide to offer only organic food?

PH: I have always had a very strong sense of food justice. When I looked at how the food world was developing I knew it I wanted to offer a better alternative and organic helps not only connect producer and consumer but its healthy for people and planet.

The Better Food at Whiteladies Rd

GM: The Better Food Company was established in 1992 as an organic delivery service, operating from a warehouse in St Werburghs. What was the health food scene like in the early nineties? Were people interested in buying organic food at that time?

PH: People have been interested in buying organic food for decades in response to health and environmental issues. The health food scene was strong, but a about me and my health and less about the world view. As the 90’s progressed it became more about the wider isssues of food, farming and soil health.

The Better Food, Whiteladies Rd,, fruit and vegetables

GM: The Better Food Company’s mission statement states that it is ‘organic, local and ethical’ can you give examples of how you practice these ideals throughout your business?

PH: We strive to be at least 75% organic. We work with as many local suppliers as possible, and we aim to have strong ethical relationships with our suppliers, staff and customers.

GM: In October 2010, The Better Food Company opened a second deli in Clifton, Bristol. The layout of the café has been recently changed and there is more space for people to sit and enjoy their meal. What do you think makes this café so popular?

PH: Fantastic staff making good food and really caring about what we offer our customers. Our café space is small, but very different. Eclectic, and relaxed is a appealing to our customers.

Café deli in Clifton  (2011)

GM: Phil you seem to be a very active man, St Werburgh’s store is a well-established food hub, the Community Farm has had a lot of success and the Clifton deli is now a bustling organic food market, as well as the Soil Association events you are involved with. Looking forward do you have any projects or events you are excited about?

PH: I am excited about our third store opening in July. This is great for the people of south Bristol who have little by way of choice for fresh organic food. After that I would like us to be more involved in growing some of what we use in our kitchens. I have always been a farmer at heart and I would like to spend less time on the business and more time in the field, or at least helping us to grow more food.

Café deli in Clifton, (2016)

GM: What about you Phil, what is your every-day diet like? Do you enjoy cooking at home? Do you have a favourite dish? 

PH: I love to cook, I love to share food. I do lots of gardening and now I spend more time travelling and my latest hobby which is pottery. I don’t have a favourite dish, but I love to do delicious things from all the bits that need using up in our fridge at home.

GM: What do you enjoy the most running your own food business?

PH: People are at the heart of it all. Wonderful people, and the privilege of connecting farmers and growers who work so hard and with such care, with our customers and love food and care deeply about where it comes from.

Thank you kindly for your time!

Interviewed by Greg Macalla
find more on: 
http://www.betterfood.co.uk/
http://www.thecommunityfarm.co.uk/

Moroccan Carrot & Buckwheat Crepes with warm broad bean and herb salad

vegetarian, gluten free

This tasteful meal might be a perfect idea for lunch or lighter dinner. It easy to prepare (and all the ingredients can be bought from Riverford) and the pancakes can be made in advance (layer them between sheets of greaseproof paper). It’s a nutritious combination of Moroccan spices, carrots, toasted buckwheat and buckwheat flour. 

 

Ingredients:

1 egg

100g buckwheat flour

300ml milk

600g unpadded broad beans

30g parsley

15g mint

25g pine nuts

50g toasted buckwheat

1 garlic clove

2 small red onions

Moroccan spice pot:

-1 teaspoon ground cumin

-1 teaspoon ground coriander

1 teaspoon paprika

½ teaspoon dried mint

¼ teaspoon ground cinnamon

¼ teaspoon ground ginger

75g sheep white cheese

1 lemon

sunflower oil for frying

salt and pepper

olive oil

Method:

First make the crepe butter. Crack the egg into a large bowl, add the flour and a good pinch of salt. Whisk, gradually adding 300ml of milk to make a smooth batter. Leave to stand while you prepare the beans.

Put a pan of water on for the broad beans. Pod the beans. Once the pan is boiling, add the beans. Cook for approx 3-4 mins, until tender. Drain and refresh under cold water, then peel off the outer skin to reveal the bright green bean inside (you can skip this part, but I prefer the skin off).

Wash and shake dry the mint and parsley. Finely chop the leaves of both. Put the pine nuts in a dry non stick frying pan. Gently heat, stirring regularly, until lightly golden and toasted. Keep a good eye on them as the catch and burn quickly. Transfer to a plate.

Next, make the crepes. Using kitchen paper soaked in oil, wipe the frying pan to coat it. Heat the pan. Using a ladle, add enough batter, swirling it around the pan to cover. Fry for approx 1 min, until bubbles starts to form and it`s golden brown.

Carefully turn and cook the other side.

Transfer to a large baking sheet or ovenproof plate. Repeat with the rest of the batter so you have 4 good ones. Layering each one on the tray witch greaseproof or foil in between to stop them sticking together. Make sure you cover the last one, as they will be going in the oven later.

Put the toasted buckwheat in a pan with twice the volume of water. Bring the boil, cover and cook for 1-2 mins, until some looks soft but you can still see some crunchy bits remaining.

Put your oven on a low heat, 150C. Peal and finely chop or crush 1 garlic clove. Peel and coarsely grate carrots,. Finely slice the red onion.

Heat 2 tablespoons of oil in a frying pan. Add the onion and cook on a low heat for 10 mins, stirring now and then to stop it catching. Add a splash of water if it look like it might. Put the crepes in the oven to gently warm, do this about halfway through the onion cooking time.

Add the Moroccan spice pot and garlic to the onion. Stir for 1 min. Add the carrots and buckwheat. Gently stir to warm through and soften the carrots a little. Remove the pan from the heat. Add the pine nuts and all but 1 tablespoon each chopped parsley and mint. Crumble in the cheese. Season and gently mix it all together.

Fill the warm crepes with a little of the buckwheat and carrot mixture. Roll them up. Gently warm the broad beans in a small pan. Stir in the remaining herbs. Add a squeeze of lemon juice, salt and pepper and glug of olive oil, all to taste. Serve the crepes with the beans.

Recipe taken from:

Kristy Hale, Riverford Cook

www.riverford.co.uk
find more:
Riverford organic recipe boxes