RECIPES
A selection of our favourite recipes using delicious organic ingredients, fresh local vegetables and cupboard staples.
Original recipe by Butch Salads
Illustration by Lexie Mac
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Serves 4. Total time: 45 minutes
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INGREDIENTS
3 tbsp organic extra virgin olive oil
1 tsp dried mint
2 tbsp smoked paprika
1/2 tsp chilli flakes
250g organic red split lentils
50g organic bulgur wheat
50g organic white long grain rice
1 large onion, chopped
3 large garlic cloves, finely chopped
1 lemon, juiced
200ml passata
1.5 litres veg stock
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METHOD
Put the extra virgin olive oil into a large deep pan and fry the onions and garlic on a low heat until caramelised. This should take around 10 minutes.
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Add the dried mint, smoked paprika and chilli flakes.
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Chuck in the lentils, stock and passata.
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Let it simmer for 20 minutes or until the lentils start to break up and appear cooked.
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Throw the white rice in, and then 3 minutes later put the bulgur wheat in.
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Cook for another 10 minutes.
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Add the lemon juice to serve.
Original recipe by Jamie Oliver
Illustration by Lexie Mac
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Serves 4. Total time: 1 hour
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INGREDIENTS
Splash of sunflower oil
Sprinkle of dried mint
1/2 tbsp chilli powder
1kg pumpkin
2 shallots
75g fresh ginger
1 lime
125ml coconut milk
1 litre veg stock
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METHOD
Deseed and roughly chop the pumpkin, peel and chop the shallots, peel and finely grate the ginger.
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Place the pumpkin, shallots, ginger and sunflower oil into a large saucepan and sauté until soft.
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Add the stock, coconut milk and chilli powder. Season with salt and pepper, then bring to the boil and simmer for 40 minutes.
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Blitz in a food processor, or use a stick blender, and serve with the lime juice and a dollop of coconut milk.