Broad Bean Risotto
Created by: Celia Briseid
1.5 Litres vegetable stock
400g risotto rice
80ml dry white wine (optional)
1 onion, chopped
2 sticks celery
Double handful of garden peas (fresh or frozen)
Handful of broad beans
Juice from Half a lemon or tsp Apple Cider Vinegar
Stir out your veg stock cube in boiling water. The easy way is to boil up you kettle and pour you’re your stock cube in a measuring jug. If you only have 1L mug, just start there and you can add more water later on of you need it. You want the stock to be hot when using. Peel your broad beans so they are ready.
Add your olive oil to a HOT pan and turn the heat to low. Add your onion and celery and let it sauté until translucent. This might take between 5-10 minutes. When you are happy with your onions and celery, turn the hob to a medium heat and add your rice. Stir well so the rice is well coated with oil. Then add your wine (or stock if not using wine), and keep stirring until the wine has cooked into the rice. Then add your first ladle of stock, turn the heat down if needed. You want a gentle simmer throughout the cooking time. Keep stirring and add another ladle each time the first one has been absorbed. Keep this up and carry on stirring until the rice is soft, but still have a bite to them (approx. 30 minutes). Now add your beans and peas and stir well, add a couple of more ladles of stock until you are happy with the texture of the rice and beans. Add finely chopped mint, lemon juice (or vinegar) and season to taste.
bEETROOT & hORSERADISH sOUP
Created by: Celia Briseid
''Beetroot haters, listen up! Forget what you know.
These are the rules that will make you love this vegetable. Scrub and don't make a cut if you plan to boil. Keep the skin on and roast with oil and spice tor the best flavour. Slice with a mandolin or grate if eating raw. Whatever you do, just eat it!''
- 2tbsp olive oil
- 1 onion
- 4 potatoes
- 5 beetroots
- 600-800ml vegetable stock
- 2tbsp horseradish
- Sour Cream
- Handful Dill
Heat half the olive oil in a large pan. Add the onion and on a medium-low heat, cook gently for 5 minutes, stirring, until softened.
Add the potatoes and beetroot and cook for 3-4 minutes, stirring continuously. Pour in the vegetable stock and 600-800ml of water.
Bring to the boil, then simmer, partially covered, for 20-25 minutes until the vegetables are tender. Add the horse radish. Blend, along with half the soured cream, and whizz until smooth. Season with salt and freshly ground black pepper to taste.
Serve swirled with the remaining soured cream and garnish with dill, if you like.
Created by: Vicky Duff
This fantastic, economical soup is a great way to use delicious seasonal root veg, leeks and kale as well as stale bread which you otherwise might have thrown away. Ribollita literally means ‘reboiled’: traditionally this Italian soup was made in large quantities so it could be reheated on subsequent days. Try using a bag of our very own campus grown sautéed greens in place of the kale.
- 400g tins cannellini beans
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 leek, trimmed, washed and finely sliced
- 400g tin plum tomatoes, roughly chopped
- 600ml vegetable stock
- 1 sprig of rosemary and 1 sprig of thyme, tied together with string
- 200g kale, stalks removed
- Sea salt and freshly ground black pepper
- To finish
- 2 slices of slightly stale countrystyle or sourdough bread
- 1 garlic clove, halved
- 3–4 tablespoons extra virgin olive oil
Drain & rinse the beans, then mash or blend half of them with a little cold water.
In a large saucepan, heat the olive oil and gentle fry the onion over a medium-low heat for about 15 minutes, until softened. Add the carrots, celery and leek and sauté for 5 minutes, stirring. Now add the tomatoes with their juice, the puréed and whole beans, stock, rosemary and thyme, and simmer gently for about 1 hour.
Shred the kale or cabbage leaves. Add to the soup and cook for 10 minutes more. Remove the sprigs of thyme and rosemary and add some salt and pepper.
To serve, toast the slices of bread until golden, then rub with the garlic and brush with olive oil. Put a slice of bread in the base of each bowl, ladle over the soup and trickle some olive oil on top before serving.
Apple stuffed baby squash
Created by: Vicky Duff
With Halloween just around the corner, it seems that huge bright orange pumpkins are everywhere at the moment. But you can pick up some wonderful crazy looking varieties which are just perfect roasted whole for a hearty winter supper. Here's one of our favourite ways to serve them with a perfect seasonal flavour partner, apple!
- 2 baby or 1 medium squash, acorn variety works well.
- 1 large apple
- 100g bread crumbs
- 50g dried apricots
- 25g pine nuts or any nuts
- 1 lemon
- 1 tbsp Thyme/rosemary/chives - whatever herbs you have to hand
- Olive oil
Preheat the oven to 180C/gas mark 5
Careful cut a 'lid' off the top of the squash and use a spoon to scoop out the seeds & fibres, leaving the rest of the flesh inside. You can wash and dry the seeds then roast them with a drizzle of olive oil and seasoning for a delicious snack or salad topping.
If need be cut a small slice off the base of each squash so it will stand up on a baking tray without wobbling.
Place the pine nuts on a baking tray and put in the oven for 5 minutes until lightly toasted, be careful not to let them burn. Take out and leave to cool.
Chopped the apricots and place in a bowl with breadcrumbs, we left our apricots quite big so they stay juicy, it up to you. Finely chop the herbs and add to the bowl. Roughly chop the pine nuts and add these, then peel the apple and grate it into the bowl.
Zest the lemon and add to the mixture with 1 tbsp of lemon juice and 1 tbsp oil. Season and mix well. The mixture should be slightly sticky but still crumbly as the apples will release lots of moisture, add more oil if needed.
Fill the squash cavities with the mixture – they should be about two-thirds full. Tuck a few thyme sprigs into the centre of each. Put the "lids" back on top and stand the squash on a large baking tray – there should be plenty of room for hot air to circulate around them.
Bake for 40–50 minutes – possibly longer if the squash are large – until the flesh feels very tender inside. Serve straight away with a fresh salad or instead of meat on roast dinner.
Works well with any apple varieties, we used up a few sad looking ones past their best for eating!