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
Serves 4. Total time: 45 minutes
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
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.
Add the dried mint, smoked paprika and chilli flakes.
Chuck in the lentils, stock and passata.
Let it simmer for 20 minutes or until the lentils start to break up and appear cooked.
Throw the white rice in, and then 3 minutes later put the bulgur wheat in.
Cook for another 10 minutes.
Add the lemon juice to serve.
Original recipe by Jamie Oliver
Illustration by Lexie Mac
Serves 4. Total time: 1 hour
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
METHOD
Deseed and roughly chop the pumpkin, peel and chop the shallots, peel and finely grate the ginger.
Place the pumpkin, shallots, ginger and sunflower oil into a large saucepan and sauté until soft.
Add the stock, coconut milk and chilli powder. Season with salt and pepper, then bring to the boil and simmer for 40 minutes.
Blitz in a food processor, or use a stick blender, and serve with the lime juice and a dollop of coconut milk.