Sweet Potato salad

When the days are short and the weather cold it’s so easy to reach for heavier food in the evening. A warm salad is a way of bridging the gap between what the body seems to crave and what it actually needs (ie a bit of post Christmas restraint) Thankfully, my post Christmas back to  juicing habit seems to make resisting the stodge easier which is a start.

I used this week’s sweet potatoes last night to make a filling warm salad with some of my favourite middle Eastern flavours.First of all, I parboiled then roasted chunks of  potato then tossed them with a couple of handfuls of super fresh rocket. Then for crunch I made some garlic and cumin scented toasted breadcrumbs which I tossed in the pan with some sultanas before throwing them oven the sweet potato. With all that going on, I kept the dressing simple – extra virgin olive and sherry vinegar (but red wine or cider would have worked well I reckon as well). A final drizzle of pomegranate molasses gave a lovely sweet and sour finishing touch.

It’s the kind of salad that you can eat on it’s own but which works really well with lots of other bits – we ate it with a bowl of quinoa, a simple beetroot and blood orange salad and some parsnip fritters (more on those anon) other partners would be things like hummus, falafel, some simple pan-fried fish, goat’s cheese or feta, some lightly steamed broccoli tossed in sliced pan-fried garlic and chilli, cous cous, a Spanish omelette…. you know the drill.

Roasted sweet potato salad with rocket topped with garlic and cumin scented breadcrumbs and pomegranate molasses

You’ll need:

500gr sweet potato peeled and cut into cubes

Olive oil for roasting

70gr (2 handfuls) rocket or any other salad leaves you prefer

4 heaped tablespoons dry coarse breadcrumbs

1 fat clove garlic

1/2 teaspoon cumin seeds

A small handful sultanas

For the dressing:

4 tablespoons extra virgin olive oil

1 1/2 tablespoon sherry vinegar

To garnish: A generous drizzle of pomegranate molasses

Heat the oven to gas mark 6 and parboil the sweet potatoes. Drain and toss in olive oil in a roasting tray then place in the oven for about 30 minutes (give them a toss half way through to make sure they roast evenly) while you get on with the rest of the salad. Wash and dry the rocket and set aside. If it’s very stalky,  you may want trim it a bit as you go.

Make some breadcrumbs with old bread or use your usual stash (I normally have some in the freezer but didn’t yesterday).I made them quite chunky so they wouldn’t soften too much when mixed with the dressing and lose their crunch. I also stuck them in the oven for a couple of minutes to dry them out a bit more.  Heat 3 – 4 tablespoons olive oil on a pan then push the clove of garlic through the crusher and add that along with the cumin seeds. After about a minute when you can see the garlic beginning to soften, throw on the breadcrumbs.Toss until they have absorbed all the oil and crisped up a little more then throw in the sultanas and mix everything together then take off the pan.

When the sweet potatoes are done, take them out of the oven and let them cool slightly. Make the dressing by whisking the oil and vinegar together with a tiny pinch of salt.

To put the salad together, toss the rocket and sweet potatoes together then add the dressing and toss again. Top with the toasted breadcrumbs and sultanas then generously drizzle with pomegranate molasses and serve.



Goat's cheese saladWhen I au paired in Paris I learnt a few things about food that came back to me when we were there recently. First of all French people don’t sit around eating croissants all day because um, croissants and all that other amazing bakery stuff makes you fat.  All those super chic skinny women you see in amazing clothes haven’t eaten a croissant (or much of anything else for that matter) since they were about 12. More importantly I saw for the first time that seasonal produce is the starting point for good food so before you decide what’s for dinner you go to the market. Thirdly, salad should be a daily event and the classic French dressing I learnt with oil, vinegar, wholegrain mustard and honey is one of the best I know. Over the years I’ve been swept away by balsamic, played with Sherry, dropped the mustard, dropped the honey, gone Asian but when I had it again recently its genius came back to me.

Eaten with the simplest of green salads there’s enough flavour in this simple dressing to keep things interesting but when you add the classic French salad cheese – goat’s, it really starts to make sense. The honey contrasts with the tang of the cheese while the vinegar lightens things up. A few walnuts are an addition you often get and they work perfectly. You can keep things really simple and simply crumble the cheese into the salad or make it more of an event by toasting the cheese under the grill just before you serve the salad. It’s a great lunch or simple starter that never lets you down.

A classic French salad with Chèvre chaud

You’ll need:

Enough lettuce for two people washed and dried

A small handful walnuts

180gr chevre cheese divided into 2 rounds – the soft variety they sell in logs

2 small rounds of bread for sitting the cheese on when grilling

For the dressing:

4 tablespoons extra virgin olive oil

1 1/2 red wine vinegar

1 teaspoon wholegrain mustard

1 teaspoon honey

A tiny pinch of salt

Whisk the salad ingredients together, adding a little more honey if you think it needs it then set aside. Set the cheese on the bread rounds and place under a hot grill and toast until golden. In the meantime, toss the leaves, walnuts and dressing together and divide between two plates. When the cheese is ready, set each one on the centre of each plate and serve immediately with lots of good bread and a glass of red.

Rainbow chard

This week’s rainbow chard is one of my favourite varieties.It’s just so pretty and I’m a sucker for that kinda thing. Tastes good too. You’ll have to move fast as,like a lot of these lovely delicate  summer varieties, it can go downhill fast. Fritatta is a great way to go and will give you the bones of a meal. A salad and some bread and you’re set.

I tossed mine with chickpeas, lemon zest and chili a la Heidi Swanson whose Super Natural Cooking books I’ve been using a lot recently. It’s a very simple approach with lots of flavour and the final dish is great with a bowl of rice for a simple lunch or snack or as part of a mezze style meal. Try it with maybe a Spanish omelette, a cous cous salad and a slab of baked feta….

Rainbow chard with chickpeas

Rainbow chard and chickpeas with chili, garlic, lemon zest and olive oil

You’ll need:

150gr rainbow chard washed and dried with any tough stems removed.

1 tin of chickpeas drained and rinsed

4 plump cloves garlic finely chopped

Olive oil

1/2 fresh chilli finely chopped or a pinch of dried flakes

The zest of 1 lemon

Salt and pepper

Prepare the chard first – chop the stems into pieces about 2cm long and set aside then roughly chop the leaves and set aside separately. In a pan heat a generous glug of olive oil, chili, garlic and a large pinch fine salt. Allow the garlic to sizzle but don’t let it go brown. Throw in the chard stems and toss for about a minutes to ensure they soften.

Tainbow chard stems in the pan

Add the leaves then the lemon zest and stir well.

Rainbow chard on the pan

Pour all this over the chickpeas in a bowl, toss well adding some freshly ground black pepper and serve.

Our local producers have kept us in courgettes, aubergines, basil and tomatoes over the summer months and beyond and now it’s more traditional Irish varieties that are starting to come through – we’ve already had gorgeous savoy cabbage a few weeks back from the Healy’s in Wicklow and this week it’s Cavalo Nero kale (my fav kind) and beetroot harvested fresh from their farm for us. It’s been a while since we’ve seen these guys so I thought I’d start with some simple ideas. Kale as you know is a green (duh!!) and as such is just bursting with all kinds of good stuff. It does however require a little bit more cooking than say, spinach but you can pan-fry it in a few minutes. I love it with lots of garlic and some chilli. This simple dish is tasty enough to eat  piled on toast (sour dough would really rock) or try it with a poached egg. With a bowl of  cheesy mash would be the ultimate comfort dinner if you’re planning on vegging out this evening….
Garlicky Kale with chilli

 You’ll need:

 A bunch of kale

5-6 cloves garlic roughly chopped

Olive Oil

Some fresh chilli finely chopped – leave out the seeds if you don’t like things too hot

Maldon salt

Freshly ground black pepper

Begin by washing the kale and trimming the tougher end of the stalks. You don’t really need to cut more than an inch or so as it’s pretty tender. Roughly chop the rest and set aside. Heat some olive oil in a pan or wok and throw in the garlic and chilli. Toss until the garlic starts to soften then throw in the kale. Keep everything moving until the kale has wilted then take off the heat. Serve immediately and feel healthier already…

This week we’ve got beetroot that comes attached to its leaves. Don’t chop them off and definitely don’t throw them away. They are actually more nutritious than the roots with lots of folate (folic acid), calcium, iron and caratenoids which function as antioxidants. Treat like them spinach – steam them then finish off with a knob of butter or stir-fry with garlic and chilli. As for the beetroot itself, it has exceptionally high levels of potassium which regulates the heartbeat and maintains normal blood pressure and nerve function, folic acid for cell division, vitamin C a great antioxidant and B6 which keeps our immune and nervous systems healthy. And if all that wasn’t enough this vegetable has long been famed for stimulating the immune system, cleansing/detoxing the blood and our digestive system and acting as a fantastic tonic if you’re under the weather.
Tastewise, beetroot works very well with things like apple, lemon and orange, parsley, potatoes, bacon, sour cream, crème fraiche and walnuts. In a salad it is sensational with walnut oil is and it also goes especially well with sherry, balsamic and white wine vinegars.
You can cook beetroot by either boiling and/or roasting it. Roasting allows the sugars to caramelize and gives a lovely dimension especially if you add a splash of balsamic towards the end. After that eat straight up with maybe a drizzle of olive oil or add to salads…
Balsamic roasted beetroot

You’ll need:

 4-5 heads of beetroot
Olive oil

Balsamic vinegar

Scrub your beetroot well but don’t trim them – of course detach the leaves but don’t break the skin of the heads by trying to cut back any roots as this will make the lovely colour leech out when you cook them. Now, boil the beetroot until cooked. Cooking time will vary according to size but about  30 minutes should do it. The beetroot is cooked when you can pierce the flesh with a knife. Drain and leave under running water while you rub off the skin with your fingers. If this proves tricky you can just peel them with a knife. Trim any of the tough bits then quarter each head. Put on a tray with some Olive Oil and ensure each piece is coated in the oil (hands are best for this). Place in a hot oven (200 degrees or Gas mark 6) and roast until the pieces start to crisp and caramelise. Add 1-2 tablespoons of balsamic vinegar and toss with the beetroot. Return to the oven and roast for a further 5-10 minutes.
Want to go further? Some of the most popular posts on this blog are for beetroot dishes. Check these links if you’d like to give them a go..
Honey and balsamic roasted beetroot with puy lentils and feta  http://wp.me/p7YZu-eE
Roasted with parsnips and served with cous cous and baked goat’s cheese http://wp.me/p7YZu-18
A salad with beetroot, feta, walnuts and lambs lettuce http://wp.me/p7YZu-2S

It’s winter!!!!!!!! My fuschia was getting ready to flower again and suddenly it’s all about how many jumpers you can  wear at the same time (it ain’t half chilly up here at chez organic, good for the veggies bad bad bad for anyone sitting in front of a computer screen all day). To combat the cold I’ve been making hearty fare this week and a veggie stew/soup I made on Tuesday went down especially well. It’s kind of a version of minestrone  but faster and it’s vegan! As usual I used plenty of onions and garlic (great for combating colds and flus), then carrots, tinned tomatoes and some pinto beans I had left over in the fridge (you can use whatever you have – chickpeas, butterbeans whatever). I cooked all these up (and warmed up the kitchen and myself aswell) and just before serving I tossed some shredded spinach in a pan with garlic and olive oil then stirred it in at the end for an extra garlic hit. It’s quick, very tasty and keeps very well so you can make double quantities and freeze or have for lunch the next day. I served mine with brown rice but couscous, quinoa or pasta would all work well…..

A hearty veggie stew

You’ll need the following but it really is a moveable feast so feel free to use whatever you have:

4 medium carrots

2 onions

olive oil

6-8 cloves garlic

2 tins chopped tomatoes

1 scant teaspoon dried oregano

1/2 red chilli (take out the seeds if you don’t want too much heat)

1 tin beans

1/2 litre vegetable stock – as always I use Marigold

200gr greens (spinach, cabbage, kale etc) destemmed and shredded

Begin by chopping the onions and get them gently frying in olive oil while you scrub and chop the carrots. I did them in quarters about 1cm thick but to be honest it doesn’t make too much difference so it’s up to you. When the onions have softened and are beginning to change colour you can chop 4 cloves of garlic and throw them in along with chilli (finely chopped). Let them soften (about 2-3 minutes) then add the tinned tomatoes, oregano, salt and a pinch of sugar (gets rid of any bitterness the tomatoes have). Allow the tomatoes to cook down by at least a third then throw in the carrots and stock. Bring to the boil then reduce the heat and simmer for about 25 minutes. Rinse the beans well then throw them in, stir well and add more seasoning  if necessary. Finally, heat some olive oil on a frying pan, add the rest of the garlic then the greens and toss until they’ve wilted (if you’re using spinach this will take no time at all while things like cabbage and kale will take longer). Add the greens to the soup mix everything together and serve.

You’ve probably noticed that your cauliflower is an unusual colour (orange, purple or green). I know they look like some food colouring was added to their water but they are completely natural. I just thought it might be nice to try something different. Like all Cauliflowers these guys are especially high in vitamin C as well as lots of other good stuff. Cauliflower was supposed to be the star of a vegan curry with coconut milk and tofu but um, it just didn’t really work out. I mean it was ok but just not worth sharing – must try harder!! In the meantime, I suggest the following non-vegan idea of tossing it on the pan with lots of garlic, chilli , lemon juice and then topping with a little Parmesan. Vegans can leave out the Parmesan and it’s still yummy……….

Pan-fried Cauliflower florets with Chilli, Garlic and Parmesan

You’ll need:

1 Cauliflower

2 cloves garlic (minced)

a little minced red chilli

1 Lemon

Some freshly grated Parmesan cheese

Salt and Pepper

Olive Oil

To prepare the cauliflower, remove the leaves and the stems then cut the cauliflower into tiny florets about the size of marbles (Dan’s going through a phase so they are everywhere I look in our house these days). Rinse in plenty of cold water, drain and set aside. Heat a generous dash of olive oil on the pan, add the chilli, cauliflower and a sprinkling of fine salt  then toss over a medium heat until the florets are golden brown which should take about 6-7 minutes adding the garlic in the last minute. Turn off the heat and squeeze the lemon over the cauliflower, mix well then add salt and pepper and finally the Parmesan. Give everything a good toss and serve.

Hope you enjoy these recipe,

Have a great weekend,


Broccoli and Kiwi

October 9, 2009

While all fruit and vegetables are good for you; in recent years research has shown that some varieties are especially worth including in your diet,  mainly because they have lots of antioxidants; which help to protect against all kinds of cancers, heart disease and other bad stuff. These are  the “superfoods”  I’m sure you’ve all heard about and  include Broccoli, Blueberries, Oranges, Beans, Oats, Pumpkin, Soy, Salmon, Tea, Tomatoes, Walnuts, Yogurt and…… Dark Chocolate! (further proof that God is indeed a woman).Unfortunately, when it comes to the chocolate we only need a little to get all the benefits but at least it means that wolfing a full bar of Green and Blacks on a Friday evening on the sofa isn’t all bad……….. When it comes to the veggies however, as much and as often as possible is the rule and that’s the reason Broccoli is almost always in our bags every week. Vitamins A, B1,B2 B3, B6 and C (just one cup gives you your recommended daily dose), Folic Acid, Iron (which is absorbed easily by the body due to the Vitamin C content), Beta-carotene (an antioxidant that protects against certain cancers), Magnesium, Potassium (both great for nerve function) and Zinc (keeps your immune system in shape) all mean that it’s essential.

Broccoli is so easy to include in your diet  because you can cook it so many ways. It’s fantastic straight up with nothing more than a dressing of  Olive Oil and a tiny pinch of Sea Salt or you can put it with Asian flavors like Ginger and chili in a simple stir-fry or it works really well with Mediterranean flavors like Garlic, Parmesan and Anchovies. Try steaming or boiling florets and serving them with a dipping sauce like Aioli (Garlic Mayonnaise) or Bagna Cruda (Garlic and Anchovy Sauce) for a really simple starter or snack. As a side dish it’s fantastic sauteed with Bread crumbs or Pinenuts. If you’re after a maincourse,  Pasta is a great way to go and it’s a dish that takes about 15 minutes to put together…….

Pasta with Broccoli, Garlic and Pinenuts (for two)

You’ll need:

400gr Broccoli

4 Cloves Garlic

Olive Oil

2 Tablespoons Pinenuts


There are two ways to approach this. If your Broccoli is spanking fresh as it is today you can break it up into bitesized florets, steam it and then add it to the dish. If, however, your Broccoli comes from the back of the fridge, seems a little past it’s bestby date you can  chop it up quite small and throw it on the pan after the Garlic has had about 2 minutes, and cook it down for about 10 minutes adding a drop of water until it starts almost falling apart and you get a slightly different but very tasty version of the dish below.

Begin by steaming the florets of Broccoli. While they are steaming you can boil water for Pasta then get the pasta cooking (any shape bar Spaghetti will do) To make your sauce, roughly chop the Garlic and gently sauté them in a generous dash of Olive Oil over a medium heat. As they start to soften (do not let them burn and if they do you’re better off starting again as they’ll make everything horribly bitter) throw in the Broccoli and toss over a medium heat adding more Olive Oil if necessary. After a couple of minutes add the Pine nuts and continue tossing for another minute or two before seasoning  with Salt and freshlyground Pepper. By this stage your Pasta should be about done. Drain it and add it to the Broccoli and mix everything together adding freshly ground Parmesan Cheese. Serve Immediately.

Variations:There are loads, this is a dish I cook and vary a lot. Try frying some Chili or a couple of pounded Anchovies with the Garlic at the beginning, adding some Lemon Juice at the end, using Feta or Goat’s Cheese instead of the Parmesan, throwing in few Sundried Tomatoes sliced into strips or Black Olive  towards the end.

If you fancy something more Asian in flavor, as I mentioned above Broccoli works really well. Try this recipe instead……

Sautéed  Broccoli with Garlic and Chilli and Sesame Seeds

Wash and break your Broccoli into large bitesized florets. Gently steam for a couple of minutes until al dente (i.e. cooked but still very firm). Heat some Vegetable Oil on a wok or pan and throw in  2 or 3 cloves of chopped Garlic and some red Chilli (the quantity is up to you). Allow the Garlic to soften but don’t let it change colour as it will burn in a very quickly after that, then throw in the Broccoli. Stir-fry for a couple of minutes, remove from the heat and add a splash of toasted Sesame Oil, Soy Sauce and some toasted Sesame Seeds (to toast your Sesame Seeds simply throw 2 Tablespoons on a dry pan and roast over a medium heat until they start to change colour and pop). Serve immediately.

New Season Oranges haven’t quite kicked in yet (we’re getting some but not enough) so we’ve included Kiwis in all our selections with fruit this week. These guys have even more Vitamin C than Oranges so are great for this time of year when the change in temperature means we’re all more susceptible to catching colds and flus.If you fancy using them to make a quick desert this fool recipe couldn’t be easier….

Kiwi Mess with Creme Fraiche and Ginger Nut Biscuits

You’ll need:

4 Kiwis

100gr Creme Fraiche

4 Ginger Nut Biscuits

3-4 teaspoons syrup from a jar of stem Ginger – this is a lovely touch but not essential so if you don’t have it just use some icing sugar.

Peel and cut the fruit into chunks. Stir the syrup or icing sugar into the Creme Fraiche and set aside. Roughly crush the biscuits – rolling pin or bottom of a bottle will work for this. Toss everything together and decant into some nice bowls or old-fashioned low champagne glasses (charity shops always good for this kind of thing). Yum!!

By the way, if you’re wondering what to do with this week’s Butternut there’s a fab soup with Thyme and Parmesan on this blog- perfect for a rainy day (Urghhhhhhhhh!)

The big thing about our service is that you don’t really know what you’re getting week to week so quite often we end up cooking out of our comfort zone. This week we have gorgeous pink and white speckled Borlotti Beans for the first time ever. My reason for avoiding them until now was that I didn’t really know what to do with them but this week I thought I’d give them a go and the result was fab.

Borlotti beans

Borlotti beans

Like the Broad Beans we’ve had over the summer months they need shelling but only once – you don’t need to get them out of their skin once cooked.  The other big difference is that they take a lot longer to cook than other beans. Giorgio Locattelli reckons that they’re done when the skin as well as the actual bean is soft and this takes about 40 minutes so be careful to check that they really are cooked before you take them off.

Once cooked, they are great in soups, stews and salads (try them with this week’s Rocket and Tomatoes dressed in Olive Oil and Balsamic). Giorgio has a beautiful recipe with prawns which definitely looks like it’s worth a try if you have his book. The other way they are often served in Italy is with a tomato sauce along with herbs like Sage or Rosemary. This is the route I took and it was one of the nicest things I’ve eaten in a while. We ate them with a trout, this week’s New Potatoes and a warm salad of Courgettes and new Onions. It was all lovely but the Beans were definitely crying out for lamb and I’m looking forward to this for tonight!!

Borlotti Beans with Garlic, Tomatoes and Rosemary

You’ll need:

380gr Borlotti Beans

1 Head Garlic

1 Tablespoon  dried Rosemary minced

4 Tomatoes

Olive Oil

Put the shelled beans in a pot and cover them with about an inch of cold water. Bring them to the boil then reduce the heat slightly and continue cooking til done. Once the beans are cooking get on with everything else. Plunge the Tomatoes into boiling water, leave for a minute or 2 then peel and chop them. Peel the Garlic and slice each clove finely. Heat a generous amount of Olive Oil (1/2 cup)  and then throw in the Garlic. Saute gently for a minute or 2 before adding in the Rosemary (or Sage if you prefer). When the Garlic has softened (but not changed colour) add the Tomatoes and a pinch of Salt. Stir over a medium heat for about 10 minutes before adding the Beans. Cook for another few minutes the serve hot, warm or cold (it makes a lovely salad). Enjoy!!

This week’s New Potatoes are the Sharpes Express variety (apparently very difficult to grow but well worth it as so many of you have been commenting on them) and they are best steamed. Start with the biggest ones then add in the smaller guys over time so they’re done at the same time. Try them in a salad with this week’s Rocket(Arugula)  and Avocado and some smoked Cheese  with a Sherry Vinegar dressing if you have it. On the subject of vinegars -I recently got a Pomegranate one which we’ve been enjoying a lot recently. The Courgettes and Onions we had with the fish the other night were cooked on the pan in Olive Oil and then I added a splash just before taking them off the pan which cooked down and sweetened and the end result was lovely.

Hope you enjoy the recipes,

Have a great weekend,


I’m on my own this week. Paul is out west fishing (so I better be writing about the amazing Wild Trout I ate all weekend next week or there’ll be trouble!). It’s been hectic, 2 small kids mean that most of the day consists of nonstop laundering, wiping, sweeping …(I could go on). There’s barely any time to eat never mind cook but somehow we’ve been doing alright.  Dan and I even made a mango and coconut cake the other day (not quite right yet so I won’t share).

Last night I fancied something a bit more grown up than the stuff I’ve been eating all week so I treated myself to a Vietnamese style rare beef salad – properly rare slices of Steak tossed in a flavour-drenched concoction of Garlic pounded with Peppercorns, Lime Juice and Nam Pla (the Vietnamese fish sauce) tossed in Greens, Scallions and Coriander. It’s a dish that’s pretty easy to put together and tastes a little different every time I make it. I like it fiery with lots of Chili but you can tone it down by taking out the seeds.If you don’t have Lime juice, lemon will do. No Fish sauce? Soy will do fine. This week’s Pak Choy could easily replace the Lettuce, just wilt it first. It’s a movable feast and a very addictive one…………

Vietnamese style Rare Chilli Beef salad (for 1)

You’ll need:

2 Cloves Garlic
5 Peppercorns
Juice of 1/2 Lime
Brown Sugar
2 Tablespoons Fish Sauce (nam pla) or Soy Sauce
1/2 Red Chili
1 Steak
1/2 Head of Lettuce
2-3 Scallions
A generous bunch Coriander

Begin with the sauce. Using a morter and pestle, pound the Garlic and Peppercorns until smooth(ish). Add in the Lime juice,  Fish Sauce and a pinch of Sugar. Mix and set aside.

Heat a little oil in a pan. When it’s almost smoking hot add the steak. Cook on each side for 2-3 minutes adding a little Sugar to the crust on each side after the first 2 minutes. While the Steak is cooking wash and tear your lettuce. Chop the Scallions and add them to the Lettuce  along with some roughly chopped Coriander. When the Steak is cooked, remove from the pan and slice. Reheat the pan and thrown in the Chill, toss and then add the sauce and any meat juices left after slicing the steak.  Stir well to get all the juices clinging to the pan then throw in the Steak. Toss then place on  the leaves. Top with some Scallions and Coriander and eat with a cold beer. Fantastic!!

My other recipe this week is for Ana our lovely Spanish babysitter who is, sadly, returning to Madrid this week. I made this soup for her to have for lunch with the kids the first day she came and she loved. So, Ana ( te vamos a hecher de menos muchissimo!) this one’s for you (and for anyone else who has about 10 minutes to make lunch at 8.20 in the morning).

Carrot and Cumin Soup

You’ll need:

1 Medium Onion

1 teaspoon Cumin Seeds

Olive Oil

5 Medium Carrots

1 large Potato

600ml vegetable stock

Chop the Onion. Heat some Olive Oil in a pot and toss in the Onion and cook over a medium heat unless you’ve loads of time in which case slowly over a low heat will always work fine. As the Onions cook peel and chop the Carrots and Potato. When the Onions have softened and begun to darken add the Cumin seeds and toss well to make sure they all get coated in oil. Add the other vegetables and continue cooking for a few minutes then add the stock. Allow things to come to the boil over a medium heat. Then turn  back down again and simmer for about 20 minutes or until  the veg is cooked.  Blast with your handblender til smooth (always a bit of a jolt first thing in the morning!). Serve straight up or top with a little yogurt.

This week our Mediterranean selections have the first of this year’s Cherries. Hurray! So good you don’t need a recipe. That’s the point with Cherries. But as weeks go on I’m sure I’ll be thinking of ways to gild the lily so I’ll keep you posted. Next week I’d better be writing about wild Trout or there’ll be trouble!

Hope you enjoy these recipes,

Have a great weekend,