< Back Mango and Watermelon Salsa Prep Time: 15 minutes Cook Time: N/A Serves: Plenty! About the Recipe Yo soy Salsamuffin Ingredients 2 ripe mangoes, finely diced 1/4 - 1/2 a watermelon, finely diced 2 peppers, finely diced 2 shallots, finely diced 2 cloves of garlic, crushed 1 chilli, finely diced A handful of coriander, finely chopped Juice + zest of 2 limes Salt and pepper to taste Preparation Mix all the ingredients together and let sit for 10 minutes or so for the flavours to develop Previous Next

< Back Veg Peel Crisps Prep Time: 5 minutes Cook Time: 20 minutes Serves: ​ About the Recipe Have a craving for crisps but don't have any in the house? Try using some veg peelings for a quick and easy snack to curb your cravings! Not only do you save money by not having to buy crisps, you'll also reduce your food waste which will reduce your environmental impact! Ingredients Potato peelings 1 tbsp olive oil Smoked paprika A generous pinch of salt Preparation Peel your veg into a bowl with your oil and seasoning and mix will, coating all the peelings Lay out on a baking tray and cook at 180 Celsius for 20 minutes. Give them a shake halfway through for a nice even cook! Previous Next

< Back Beetroot Leaf Pesto Prep Time: 15 minutes Cook Time: None Serves: 1 Jar About the Recipe ​ Ingredients 150g beetroot leaves 50g parmesan, finely grated 1 garlic clove, finely chopped ½ lemon, zested and a few squeezes of juice 1 dried chilli 50g nuts, toasted 150ml olive oil Preparation Blitz the beetroot leaves, parmesan, garlic, chilli, lemon, nuts, and oil in a food processor Transfer the pesto to a clean jar and top with a glug of oil Previous Next

< Back Salsa Verde Prep Time: 10 minutes Cook Time: N/A Serves: Lots! About the Recipe This literally takes 10 minutes to make and adds some really nice freshness to any meal. I had it on top of my pan con pimientos, but goes really nicely on anything from lamb to salads. Best prepared ahead of use so the flavours get a chance to develop! Ingredients 1 bunch of basil, finely chopped 1 bunch of coriander, finely chopped 1/2 bunch of mint, finely chopped 2 anchovies, finely chopped 2 tsp capers, finely chopped 50ml olive oil Juice of half a lemon 1 tsp Dijon mustard Salt to taste Preparation Finely chop the herbs and add to a bowl - I find chopping gives a much better texture than using a food processor Finely chop the capers and anchovies and use the blade of a chefs knife to turn into a paste - add to herbs with the oil, lemon juice, and mustard Stir well and season to taste Previous Next

< Back Potato Gratin Prep Time: 30 minutes Cook Time: 30 minutes Serves: 4 About the Recipe I got told off by hundreds of French people on TikTok that this was in fact a Potato Gratin and absolutely NOT a Potato Dauphinois. Sacre bleu! Here is my luxurious Potato Gratin. It's creamy, it's cheesy, it's got potatoes in it. Whats not to love? Go on, give it a go. You know you want to. Ingredients 500g potatoes 500ml double cream 3 cloves of garlic 150g Gruyère (or cheddar) 50g Parmesan 2 pinches ground nutmeg 2 pinches smoked paprika 1 pinch of cayenne pepper A few cracks of black pepper Preparation Heat oven to 180 Celsius Tip 500ml double cream, garlic cloves, spices, and one third of the cheese into a saucepan and bring to a simmer Slice potatoes finely, about 5mm thick, and add them to the cream. Simmer while gently stirring for 3 mins until just cooked Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish so that they are about 5cm in depth Pour over the cream so the potatoes are just about submerged Scatter over the remaining cheese then bake for around 30 mins until the potatoes are soft and browned Previous Next

< Back Curried Carrot Soup Prep Time: 10 minutes Cook Time: 30 minutes Serves: ​ About the Recipe Everyone knows and loves the absolute classic carrot and coriander, but this spicy twist is sure to get your taste buds going. Go on, live a little. Ingredients 2 shallots or an onion, sliced 4 garlic cloves, minced 1 stick lemongrass, or 1 inch ginger 500g carrots, chopped 1 heaped tbsp of your favourite curry paste 1 litre vegetable stock 1 tin coconut milk or cream Salt and pepper to taste To serve Spring onions, finely sliced Chilli flakes Sesame seeds Preparation Fry your shallots for 5 minutes until translucent before adding your garlic, lemongrass and curry paste. Previous Next

< Back Kimchi Chicken and Roasted Peanut Stir Fry Prep Time: 10 minutes Cook Time: 5 minutes Serves: ​ About the Recipe This is a really quick and tasty meal ideal for when you get home midweek. The beauty of stir frying is you spend about 10 minutes prepping your veg and protein and 5 minutes cooking it. It’s the perfect way to take your mind off your day and unwind after work. Immerse yourself in creating a delicious and healthy meal for yourself as an act of care. For this one i marinaded the chicken in leftover kimchi liquid which was delicious. I always try to find a use for things which could easily be thrown away! If you'd like to read more about sustainable food, you can check out my blog posts on food waste and eating meat using the links at the bottom of the recipe steps. Ingredients For this meal, you can use any veg really. In this particular stir fry I used: Kale Radishes Mushrooms Onions You can use whatever you have in the fridge to prevent food waste, but other great veg you can use includes: Broccoli Cabbage Carrots Bean sprouts Mange tout Peppers This definitely isn’t an exhaustive list. I also used marinaded chicken here with peanuts as the protein but you could also use my marinaded tempeh from my Smokey Tempeh and Kimchi Fried Rice Recipe . You can also learn how to make your own kimchi by downloading my FREE fermentation guide. Preparation Stir fry is all about preparation. I cut the chicken into strips and marinaded it the day before but this isn’t essential. Marinading my chicken made it nice and tender by breaking down the muscle fibres. If you don’t have any kimchi liquid you can use salty water with spices such as chilli powder, paprika, pepper, or whatever else you might fancy. Have I missed any classics? You also need to prep your veg before you start cooking as it’s such a quick process. Next I fry off the chicken on a high heat, making sure it’s cooked through before removing it from the pan Then I add my prepped veg and quickly stir fried, also on a high heat. Keep it moving in the pan and add some soy sauce for flavour and to deglaze my wok (this stops stuff sticking). If you fancy any sauce, turn down the heat and add it here. I used oyster sauce. Serve up on its own, or with rice and noodles. Top with sesame seeds and spring onions if you’re feeling fancy! If you'd like to read more about sustainable food, you can check out my blog posts on food waste and eating meat here. Previous Next

< Back Apple and Cardamom Jam Prep Time: 15 minutes Cook Time: 45 minutes Serves: Lots! About the Recipe If you ever happen to have a load of apples lying about and you're not sure what to do with them, this is your answer! Or if you fancy a unique and delicious jam, but don't have any apples, its definitely worth going and buying some apples specifically for this! Granny Smith and Honey crisp work very well! Ingredients 10 apples 3 1/2 cups granulated sugar 7 cardamom pods, crushed 3 cloves, crushed Juice of 3 lemons Preparation Full a large bowl with cold water and the juice of one lemon Peel, core, and quarter the apples and add them to the lemon water to stop them turning brown Remove the apples from the water and finely dice them. Doesn’t have to be too fine, or leave them chunky if you want a chunkier jam! Add the apples to a pan with the sugar, spices and the juice of the two remaining lemons Bring to a boil, leaving uncovered and stirring often , for about 40 minutes until a nice thick consistency. You can leave it chunky or blend at this point if you want a smooth jam Being careful of the hot jam, ladle it into clean jars and let cool before putting in the fridge Previous Next

< Back Spicy Beetroot Soup Prep Time: 10 minutes Cook Time: 1 hour 30 minutes Serves: 6 About the Recipe The humble beetroot; an extremely versatile vegetable. They can be roasted, fermented, or even eaten raw. Here we have a delicious bowl of heartwarming soup made from the stuff. Perfect for those cold winter days with a thick slice of warm crusty bread with lots of melted butter Ingredients 1 onion, quartered 1kg beetroot, cubed 3 cloves of garlic 1 tbsp olive oil 2 dried chillies, adjust quantity according to preference 1 tsp cumin seeds 1 tsp coriander seeds 500ml chicken or veg stock A glug of wine vinegar Salt and freshly cracked pepper to taste Kefir, yoghurt, or cream to serve Preparation Roast your onion, beetroot, and garlic in some salt and oil to develop their flavour, on 160 Celsius for an hour When your veg is nearly finished roasting, toast some dried chillies, cumin, and coriander seeds in a big pan until fragrant. Then add your stock and bring to a simmer. Once roasted, add your veg and vinegar and blend (I also added a teaspoon of my homemade Malaysian spice mix to add some extra flavour). I used an immersion blender here which makes it much easier. Once blended, check the consistency. If you want a thicket soup, keep it on a low heat until you're happy with it. Serve with kefir and cumin seeds Previous Next

< Back Spiced Parsnip and Orange Soup Prep Time: 10 minutes Cook Time: 35 minutes Serves: ​ About the Recipe Add a zesty twist to your parsnips this winter for this lovely warming soup! Ingredients 1 onion, diced About 500g parsnips, sliced 1 litre vegetable or chicken stock Juice and zest of 3 oranges 1 tsp cayenne pepper 1 tsp sugar 1 pot (300ml) cream Salt and pepper to taste To serve: Parsnip peel crisps Cayenne pepper Preparation Fry your onions in some oil for 5 minutes before adding your parsnips to the pan. The aim here is to get some nice golden colouring on the parsnips and onion - fry for a further 10 minutes of so. Previous Next

< Back Sourdough Pizza Prep Time: ​ Cook Time: ​ Serves: ​ About the Recipe ​ Ingredients Preparation Previous Next

< Back Roast Pumpkin Soup Prep Time: 15 minutes Cook Time: 1 hour 30 minutes Serves: ​ About the Recipe In the UK alone it’s estimated that this year around 39.9 million pumpkins will be bought and 22.2 million will go to waste after Halloween - that’s a whopping £32.6 million worth of edible food (Hubbub) That’s bad for our planet and a waste of perfectly good food! Make sure to try this delicious pumpkin soup once Halloween is over Ingredients 1 onion, diced 1 carrot, diced 500ml Vegetable or chicken stock 1 pumpkin, roasting optional (1 hour at 180C) 1 small pot double cream (optional) 2 tsp allspice 2 tsp cinnamon 1 tsp chilli flakes Salt and pepper to taste Preparation 1. Chop up your pumpkin and scoop the seeds out but don’t throw them away! Place the pumpkin on a roasting tray with some oil, salt, and spices and pop in the oven on 160-180C for around an hour or until soft. 2. While this is roasting, you can prep your onions and carrots ready to start the soup. Get them in a big soup pan on a low heat and sweat them down for 10 minutes or so until soft. Add your spices just at the end and let the flavours develop for a few minutes 3. In the meantime, turn your pumpkin into a purée by blending. Add your pumpkin and stock to the pot and simmer until a nice consistency 4. At the end I like to stir through a pot of cream to make it nice and creamy but this is optional. Leave it out and use a veg stock for a delicious vegan soup 🤠 Previous Next

< Back Tempura Spring Onions with Sweet Chilli Mayo Prep Time: 10 minutes Cook Time: 5 minutes Serves: 4 About the Recipe These are on the menu @rootbristol and in their cook book written by @robjhowell. This looked like such a great snack so I had to give it a go. They’re so easy to make and are so delicious. I switched up the recipe slightly but the same principles apply. For these ingredients I used one bunch of spring onions, but you can scale up if you want more. You really can't go wrong! Ingredients 70g plain flour 30g cornflour 1 pinch bicarb of soda 1 pinch of baking powder 100ml sparkling water Handful of coriander, chopped 1 tsp onion powder (recipe on my page) 1 tsp smoked paprika A generous pinch of salt 100g pine nuts Robs recipe uses peanuts but I couldn’t get my hands on any and pine nuts work very well Preparation To make the crumb, toast your pine nuts in a fry pan on a medium heat until they start to pick up some colour then blend for a second Wash and prep your spring onions by chopping off the root end Mix all the ingredients together to form the tempura batter. Dip your spring onions in and make sure they’re coated. Heat up some vegetable oil in a pan to 180 Celsius and fry spring onions until lightly golden Take out and rest on a tea towel. Serve topped with the fresh chopped coriander, pine nut crumb and onion powder. I was using sweet chilli sauce mixed with mayo to dip but there’s a recipe for homemade sweet chilli sauce in the Root cook book Previous Next

< Back Carrot Top Pesto Prep Time: 15 minutes Cook Time: None Serves: 1 Jar About the Recipe Carrot tops are probably something you throw away without much thought, but did you know the average UK family throws away £730 worth of food every year? Instead of throwing these bits away, you can use them to make a delicious pesto. I’ve used leftover broccoli stalks, beetroot stalks and leaves, herbs, and even spinach to make delicious pesto. Save some money and turn these parts into something amazing! Ingredients 150g carrot tops 50g parmesan, finely grated 1 garlic clove, finely chopped ½ lemon, zested and a few squeezes of juice 1 dried chilli 50g nuts, toasted 150ml olive oil Preparation Blend your carrot stalks, parmesan, garlic, chilli, lemon, nuts, and oil into a lovely pesto like consistency Transfer the pesto to a clean jar and top with a glug of oil Previous Next

< Back Chipotle Drumsticks and Spiced Rice with a Roast Tomatillo Salsa Prep Time: 10 minutes Cook Time: 30 minutes Serves: 2 About the Recipe This delicious meal is sure to impress. The tomatillo salsa recipe was inspired by the recipe I saw in Otomi in Clifton, Bristol. While the marinade was something myself and my friend Jamie have been using for our taco nights. There's lots of amazing flavours here from the spices and chillies, however it isn't too overpowering. You can definitely crank up the heat if you like spice though! Ingredients Chipotle Marinade 1 tbsp soy sauce 2 tbsp chipotle in adobo sauce 2 cloves of garlic, minced 1 shallot, finely diced 2 Jalapeños, finely diced 1 tsp celery salt (or normal salt) 1 tbsp Cajun seasoning Juice of half a lime 1 pack of chicken drumsticks or other protein Salsa Verde 500g tomatillos 1 onion 2 jalapeños Juice of half a lime 1 clove of garlic, minced 1 large handful coriander, chopped Salt and pepper to taste Spiced Rice 1 onion, finely diced 2 cloves of garlic, minced 1 jalapeño, finely diced 1 tbsp Chipotle in adobo sauce 1 tbsp of tomato paste 1 Tsp Cajun seasoning Salt and pepper to taste 1 cup of rice 2 cups of stock Preparation Chipotle Marinade Start by prepping all of the ingredients above and tossing into a container together Add your protein of choice. I went for drumsticks but you could use tempeh, tofu, pork or whatever else you fancy. The possibilities are endless Mix together making sure whatever you're marinading is fully coated. Ideally do this the evening before you plan to cook it or in the morning to get maximum flavour into the meat. Half an hour beforehand will also give great results Salsa Verde If you have fresh tomatillos, remove their husks and wipe with a damp cloth. Put a large frying pan over a medium-high heat and cook the tomatillos until they start to char. Add the onion and jalapeños and fry for 5 minutes, followed by the garlic for a further 2 minutes. Add this mix to a blender with the lime juice, coriander, and seasoning before blending until nice and smooth. I like to serve this as a dip for the drumsticks but works equally well drizzled over the top of your food. Spiced Rice Add the onion to a saucepan on a medium heat and sweat down for 5 minutes before turning down the heat and adding your jalapeños, garlic, Chipotle, tomato paste, and Cajun seasoning. Cook until fragrant for 2-3 minutes. Add the rice, mixing it into the spice mix until coated and toast for 2-3 minutes. Add the stock and bring to the boil. Cook with the lid off for 10 minutes before turning down the heat and putting the lid on. Steam for another 10-15 minutes until fluffy. Garnish with 1 finely sliced spring onion Previous Next

< Back Charred Pepper and Chilli Halloumi Pasta Prep Time: 10 minutes Cook Time: 20 minutes Serves: 2 About the Recipe ​ Ingredients 2 bell peppers, sliced 200g cherry tomatoes, halfed 1 shallot, finely diced 2 cloves of garlic, crushed 225g chilli halloumi, diced 1 tsp apple cider vinegar 1 tsp brown sugar A handful of fresh basil 1 chilli, diced Salt and pepper to taste Olive oil 300g homemade tagliatelle Preparation Char the pepper over a gas hob or under the grill until black all over. Place in a bowl and cover with cling film and leave for 10 minutes. In the meantime, prepare the onion, garlic, chilli, tomatoes and halloumi. Peel the pepper and slice into strips In an oiled pan over a medium high heat, crisp up the halloumi before leaving to the side. Fry the onions with the chilli until onions turn translucent. Add the garlic and cherry tomatoes with 150ml water, vinegar, and sugar and season. Reduce for 5 minutes. Add your fresh pasta and cook for a final few minutes. If using dried pasta, add to a pot of salted boiling water when the onions go in the pan. Stir through some freshly torn basil and enjoy! Previous Next

< Back Pork and Cashew Curry Prep Time: 10 minutes Cook Time: 1 hour Serves: 4 About the Recipe It might not be authentic but trust me when I tell you this will excite your taste buds. The crunchy nuts added at the end add some nice texture to the dish and give you a nice protein boost alongside some healthy fats! Ingredients Ghee 1 handful cashew nuts 1 onion, finely diced 4 cloves of garlic, crushed 1 chilli, finely diced 500g pork mince Malaysian spice mix (see recipes) 1 tin coconut milk 1 tbsp chilli paste (optional) Basil to serve Preparation Toast cashews for a few minutes until slightly browned then leave to the side to add at the end Add a teaspoon of ghee to a pan and fry onion for 10 mins or until softened, then add garlic and chilli Separately fry pork mince with a another teaspoon of ghee. Brown in the pan on a low heat with some ghee for 15 mins or so or until slightly crispy Add a teaspoon or two of Malaysian spice mix using recipe linked below (can swap for a store bought mix) and season with salt and pepper to taste Add coconut milk and chilli paste and simmer for as long as you want. I’d recommend at least an hour, but longer improves the flavour Topped with fresh basil Served with roasted butternut on the side done in ghee, salt, pepper and Malaysian spice mix. Rice also works well! Previous Next

< Back Pickled Cucumber Prep Time: 10 minutes Cook Time: N/A Serves: Lots! About the Recipe These bad boys are way better than shop bought pickles Ingredients 1 cucumber 100ml white wine vinegar 100g sugar 1 tsp salt Aromatics Preparation Previous Next

< Back Spiced Lamb and Cashew Kebabs Prep Time: 20 minutes Cook Time: 10 minutes Serves: 4 About the Recipe This recipe was an absolute favourite of mine growing up. It takes me back to helping my mum prepare food for BBQs on hot summer days - although I'm not sure how much help I actually used to give! I went home for Father's Day on Sunday to cook a meal for my dad - I did a scallop starter and a lamb and rosemary ravioli main. Since it was such a sunny day yesterday, we decided to have a BBQ to use the leftover lamb before I travelled back to Bristol. The original recipe is from Delia Smith, which I will link at the bottom of this page. However, my mum adapted this recipe by doubling the spices and herbs to give it some extra flavour which is the recipe below. Yum! Ingredients 350g minced lamb 1 onion, quartered 1 clove garlic 110g roasted and salted cashews 1 handful fresh coriander, chopped Juice of half a lime 1 fresh chilli 2 teaspoon cumin seeds 2 teaspoons coriander seeds Salt and pepper to taste Preparation Temper the spices in a small frying-pan over a medium heat for 1 minute or until fragrant. Transfer them to a pestle and mortar and crush to a powder. To make the kebabs put the meat into in a food processor along with the onion, garlic, fresh coriander leaves, lime juice, cashews, spices and seasoning and blend until the consistency of sausage meat. Now take about a tablespoon of the mixture and roll it on a flat surface into a sausage shape, squeezing the mixture firmly together. Pat and square off the ends to give a nice shape. Repeat until you have 12 koftas. Thread these on to skewers and keep in the fridge until you need them. Before grilling, brush the kebabs with oil and cook for about 5 minutes on each side Original recipe: https://www.deliaonline.com/recipes/collections/delias-summer-collection/spiced-lamb-and-cashew-kebabs Previous Next

< Back Cheesy Leeks Prep Time: 10 minutes Cook Time: 40 minutes Serves: 4 About the Recipe These rich and creamy leeks topped with a crisp golden and cheesy breadcrumb topping are sure to wow your guests this Christmas Ingredients 3 medium leeks, sliced 50g butter 50g plain flour 500ml milk 200g cheddar, grated 1 tsp Dijon mustard 50g breadcrumbs Preparation Add the butter to an oiled pan to unsure it doesn’t burn. Once warm, add your sliced leeks to the pan and cook for 5 minutes on a medium low heat with some salt and pepper to soften. Next introduce the flour and stir until it thickens. Then slowly add the milk, stirring continuously until combined. Cook for a few minutes until the sauce has thickened enough to coat the back of a spoon. Stir in around three quarters of the mature cheddar, the mustard and mix to combine. Taste, and add salt and pepper if needed Tip everything into a baking dish. Sprinkle the cheese and breadcrumbs over the top and bake for 20 minutes or until golden and crisp on top. Previous Next

< Back Lamb and Rosemary Agnolotti Prep Time: 50 minutes Cook Time: 10 minutes Serves: 2 About the Recipe I first made this recipe for my dad for a fathers day meal and have become obsessed with it. Originally I made it with a tomato-based sauce which was delicious, but it masked the subtle flavours of the fresh pasta, lamb, and herbs. The next time I fried off the cooked agnolotti in some rosemary butter which was simple but delicious. The recipe below has been adapted from a Pasta Evangelists recipe which I have linked at the bottom of the page. Ingredients For the Pasta: 400g “00” flour 4 large eggs For the Filling: 2tbsp olive oil 250g lamb mince 1 small onion, finely chopped 2 clove garlic, crushed 4 sprigs fresh rosemary, roughly chopped 100g Parmesan, grated Small handful fresh parsley, roughly chopped Salt and freshly ground black pepper Preparation For the Pasta: Making the Dough: Create a mound with your flour on a clean work surface with a crater in the middle Crack the eggs into the crater and, with a fork, start whisking to combine flour and egg, slowly incorporating more and more of the flour from the edges of the crater as you go until you’re left with a thick mixture Once the mixture becomes too sticky for the fork get your hands dirty and incorporate the rest of the flour Form the mixture into a ball of dough Kneading the Dough: Drag the dough forward with your palm, then pull the stretched dough back over, turn it around and start again. Repeat this process until you’re left with a firm, smooth consistency. Check if you’ve kneaded the dough enough by pressing your finger into the centre. As you lift your finger away, the dough should spring back up. Resting the Dough: Wrap the dough in a tea towel and set it aside to rest for about half an hour at room temperature. This is a good time to prepare the filling for your agnolotti. For the Filling: Heat the olive oil in a medium pan over medium-high heat. Fry the onion for 5 minutes until translucent then turn down the heat and fry off the garlic for 2 minutes. Add the rosemary and the lamb to the pan and gently brown until cooked through, this will take about 10 minutes. When cooked, remove from the heat and transfer the lamb mixture to a large bowl. Add the Parmesan and the parsley and combine. Season with salt and pepper to taste. Rolling the Dough: Once rested, unwrap the dough and divide it into two pieces. Cover one half with the tea towel to keep it from drying out and set aside. Press the remaining piece of dough into a flat circle using your hands. Next, take a rolling pin or matterello and begin rolling out the dough to create a thin sheet. This will take a little while if you’re doing it by hand, so if you have a pasta machine now is the moment to put it to use, however, this is not by any means an essential piece of kit! When your pasta sheet, called a sfoglia, is ready, you should be able to see your hand through it. Shaping the Agnolotti: First, cover your surface in semolina flour to prevent your pasta from sticking. Set out the pasta sheet and spoon a small amount of filling at even intervals (roughly 5cm apart) down the middle of the strip. Wet the bottom edge and in between the filling of the strip with a pastry brush. Fold the top edge over onto the bottom edge. Now you want to vertically pinch in between each mound of filling. Gently press the dough together to eliminate excess pockets of air. Seal the dough firmly around the edges and between each parcel of filling. Now take your cutter if you have one and cut out the individual agnolotti, ensuring they’re tightly sealed so the filling can’t escape. Now, you want to run along the first folded edge along the bottom to get a nice consistent edge. then run the cutter between each parcel of filling from the top to the bottom. Place onto a tray covered in semolina flour to prevent sticking. Cooking the Agnolotti Bring a large saucepan of generously salted water to a boil. Carefully place your homemade agnolotti into the pan and cook for 2-3 minutes. Serve with melted rosemary butter, freshly cracked black pepper, and a sprinkling of Parmigiano Reggiano! Original recipe: https://pastaevangelists.com/blogs/blog/lamb-rosemary-ravioli-recipe Previous Next

< Back Kimchi Prep Time: 20 minutes Cook Time: N/A Serves: Lots! About the Recipe There’s a reason this kimchi is a staple in Korean households. Not only is it quick and easy to make yourself, it’s also a perfect balance of saltiness and tang packed with micronutrients and gut friendly bacteria! Ingredients 2 Chinese cabbages (any type works) 2 carrots, finely sliced 3 shallots, finely sliced 2 spring onions, finely sliced 1 chilli 1 tbsp gochujang 1 tbsp gochugaru A splash of fish sauce/soy sauce Salt (2% by weight) Preparation Wash and chop the cabbage into quarters, then into ribbons using mandolin or a knife Put a large bowl on the scales and tare. Add all the ingredients and find out the weight Divide the total weight in grams by 0.02 to find out 2% (2g per 100g) - add this figure in grams of salt to the veg Massage the veg for 5-10 minutes or until the veg starts breaking down and liquid starts coming out Pack into jars ensuring veg is submerged in liquid (I like to use a ziplock bag filled with water to ensure everything is submerged) before putting lid on loosely (it’s important not to leave this in a sealed jar as the lacto-fermenting bacteria release gases) Leave on the side for a week, burping daily and enjoy in burgers, cheese toasties, or as a side Previous Next

< Back Creamy Beetroot and Feta Pasta Prep Time: 10 minutes Cook Time: 10 minutes Serves: 4 About the Recipe This is such a summer staple for me. When I'm in the mood for a super simple, light, and delicious meal this is one of my go to's. The only cooking you'll need to do is the pasta, while the sauce is blended up and added to the cooked pasta. It's literally ready to eat in 15 minutes! Ingredients 500g pasta 200g feta cheese A handful of fresh dill, finely chopped A squeeze of lemon juice For the sauce 600g cooked and drained beetroot 100ml olive oil 1 tsp sea salt 4 garlic cloves, chopped 1 large red chilli, chopped Preparation Cook the pasta following the instructions on the packet. Meanwhile make the sauce. Put the beetroot into a blender with the olive oil, salt, garlic and chilli and blend until smooth. The quantities here give enough for a few meals, so store any extra in the fridge or freezer. Crumble the feta cheese into a bowl with the chopped dill and lemon juice and mix together. Once al dente, drain the pasta and leave it in the pan, saving some pasta water. Pour in the beetroot sauce and mix through. Add some pasta water if its a bit thick. Serve up topped with the feta and dill and a drizzle of olive oil. Previous Next

< Back Harissa Potato Salad Prep Time: 10 minutes Cook Time: 15 minutes Serves: 8 About the Recipe Everyone loves a potato salad. But have you tried a Harissa Potato Salad? No? I didn't think so. Add a bit of spice to your boring potato salads with some harissa paste. Guaranteed to impress! Ingredients 1kg Baby Potatoes 1 Red Onion 1 Lemon 30g Butter 1 Tbsp Harissa Paste 400g Cherry Tomatoes Handful of Chives Preparation Add the potatoes to a large pan and cover with cold water. Add salt like you would with pasta and bring to a boil, then reduce to a simmer. After 15 mins, the potatoes should be cooked through. Meanwhile, peel and finely slice the red onion into rings. Add to a small bowl along with the zest and juice of a lemon and a pinch of salt. Halve the cherry tomatoes and set aside. Once the potatoes are cooked, drain and transfer to a large bowl. Cube in the butter, add the harissa and mix well until the butter melts. Add the onions and lemon juice along with the cherry tomatoes, a pinch of salt and some black pepper. Toss again and then transfer to a platter. Finely chop the chives and sprinkle over the top. Previous Next

< Back Bold Baked Beans Prep Time: 5 minutes Cook Time: 10 minutes Serves: ​ About the Recipe Homemade baked beans taste so much better and are much healthier for you than tinned ones… I also had another trick up my sleeve. @boldbeanco !!! I was fortunate enough to be gifted these beans by this awesome company. It’s taken me a while to get round to cooking with them but boy was it worth it. Their sustainability credentials are great and align very well with my ethos. My three big tips on eating more sustainably include: 1. Reduce food waste 2. Eat less meat 3. Eat better meat These delicious beans are a great substitute for meat, providing you with essential proteins and nutrients to keep you going throughout the day. Oh, did I say they’re delicious? They’re sourced from organic farms in Europe to ensure the tastiest beans possible all while looking after the environment and avoiding the aviation industry for their transport. Ingredients 1 jar of @boldbeanco organic white beans 1/2 a shallot, finely diced 1 clove of garlic, minced 1 tbsp tomato paste Spices (I went for about a 1 tbsp mix of smoked paprika, Aleppo chilli flakes, cumin, and turmeric) Preparation Fry your shallot on a medium-low heat for 5 minutes or until translucent. Add your garlic, tomato paste, and spices and cook on a low heat for another minute or two until fragrant Then go in with your beans and give them a good stir. You don’t need to add any liquids if using @boldbeanco beans as they come in a delicious stock Previous Next

< Back Sausage Casserole Prep Time: 15 minutes Cook Time: 45 minutes Serves: 2 About the Recipe I love the challenge of having to rustle up a meal with a bunch of random ingredients I've got in the house. So on Sunday when I got a pack of out-of-date sausages from work, my mind started wondering what to do with them. As I finished work at 8:30 and the big shops were shut, I decided to use what I already had at home to make a delicious sausage casserole. The beauty of this dish is it doesn't need to be followed as an exact recipe. You can use whatever sausages you prefer, and whatever stock or soup you like - but I'd recommend a chicken one as the flavours work. My friend Jamie also reckons fennel would slap in this dish so maybe add some to your roasting dish if you have any. Ingredients 4 pork and garlic sausages A handful of tomatoes 2 onions, roughly diced 1 anchovy, finely chopped 1 large spring onion, sliced 3 cloves of garlic, minced 4 sun-dried tomatoes, sliced 1 cup of red wine 1 pot (500 ml) of chicken soup/stock A handful of runner beans, chopped 2 tsp Italian herbs 1/2 tsp celery salt 1 tsp garlic powder 1 tsp paprika You could also use some fresh thyme and freestyle the herbs depending on what you've got lying about! Preparation Preheat the oven to 200 Celsius. Add your sausages to a baking dish along with the tomatoes and one onion. Roast for around 30 minutes or until the sausages are browned. Next, heat some olive oil in a casserole dish or another big pot. Add the rest of the onion and anchovy for 5 minutes. Once the onions are translucent, add the spring onion, garlic, and sun-dried tomatoes and cook for another 5 minutes. Take the sausages out of the oven and pour the juices into your pot. You can also turn the sausages over to get some browning on both sides - then put them back in the oven. Add the red wine to your casserole dish and reduce it down. This should take roughly 5-10 minutes. Add whatever seasoning you fancy - I went for paprika, garlic powder, celery salt, and Italian herbs. Cook this for another minute or two, stirring everything together. Add your chicken soup/stock and whatever veg you're using and bring to a gentle simmer. Once your sausages and vegetables have some colour on them, add them to the casserole pot. You can keep them whole or chop them up as I did - whatever tickles your pickle. Rinse the dish with a splash of water and scrape what's left into the pot for extra flavour! Finally, reduce until you reach your desired consistency. Serve with a thick slice of buttered bread. Previous Next

< Back Purple Sauerkraut Prep Time: 25 minutes Cook Time: N/A Serves: Lots! About the Recipe There’s a reason this fermented cabbage dish is a staple in households all over the world. Not only is it quick and easy to make yourself, it’s also a perfect balance of saltiness and tang packed with micronutrients and gut friendly bacteria! Ingredients 2 cabbages, any colour works 1 tbsp sea salt 1 tsp black pepper 1 tsp caraway seeds Preparation 1. Wash and chop the cabbage into quarters, then into ribbons using mandolin or a knife 2. Put a large bowl on the scales and tare. Add all the ingredients and find out the weight 3. Divide the total weight in grams by 0.02 to find out 2% (2g per 100g) - add this figure in grams of salt to the veg 4. Massage the veg for 5-10 minutes or until the veg starts breaking down and liquid starts coming out 5. Pack into jars ensuring veg is submerged in liquid (I like to use a glass weight to ensure everything is submerged) before putting lid on loosely (it’s important not to leave this in a sealed jar as the lacto-fermenting bacteria release gases) 6. Leave on the side for a week, burping daily and enjoy Previous Next

< Back Toasted Pumpkin Seeds Prep Time: 5 minutes Cook Time: 20 minutes Serves: ​ About the Recipe ​ Ingredients Pumpkin seeds A glug of oil 1/2 tsp salt 1/2 tsp sugar 1/2 tsp allspice 1/2 tsp cinnamon A sprinkle of cayenne pepper Preparation 1. Scoop all the seeds out of your pumpkin and put in a colander. Was all the pulp off the seeds and pat them fry with a paper towel 2. Place on a baking tray and cover with seasoning mix and oil before tossing them until they’re fully covered 3. Put in the oven at 160C for 10-20 minutes until golden brown and crunchy Previous Next

< Back Wild Garlic Pesto Prep Time: 20 minutes Cook Time: N/A Serves: 4 About the Recipe Wild garlic is delicious and free. Why not make a delicious pesto out of it? Ingredients 150g wild garlic leaves, chopped n washed 50g nuts, I used walnuts but any works 50g Parmesan, grated 2 cloves of garlic A squeeze of lemon juice Zest of half a lemon Salt and pepper Preparation 1. Blitz the ingredients in a food processor 2. Transfer the pesto to a clean jar and top with a glug of oil Previous Next

< Back Pan-fried Mackerel with Salsa Verde Prep Time: 20 minutes Cook Time: 40 minutes Serves: 2 About the Recipe From start to finish this meal took a little over an hour, but hands on time was about half an hour to make a very simple but delicious dinner which will be sure to impress your dinner guests. Ingredients For the Hasselbacks: 2 potatoes 1 clove of garlic A glug of olive oil 2 nobs of butter 1 Tsp fresh rosemary, finely chopped Salt and pepper to taste For the spicy spinach: 1 bag of spinach (it vanishes) 1 chilli, finely sliced 1 clove of garlic For the mackerel: 2 fillets of mackerel Salt and pepper Olive oil For the salsa verde: 1 big handful of parsley 1 small handful of basil 1 small handful of mint 1 tbsp capers 1 anchovy, minced 1 clove of garlic, minced Preparation Preheat oven to 180C. Place the potatoes between two wooden spoons or similar (to prevent cutting all the way through) and make cuts 1mm apart along the side of each potato Place on a baking tray. Mix the oil, garlic and rosemary together and cover the potatoes, getting the oil into each cut Put in the oven and cook for an hour, taking out after half an hour to baste in oil While the potatoes are cooking, make the salsa verde by mincing the garlic and anchovy into a paste in the middle of your chopping board Add the capers and herbs to the paste and chop until your desired consistency. Add mustard if desired. Pour over olive oil until a nice consistency and leave the finished sauce to the side When the potatoes have 15 minutes left, add the chillies to a pan and fry for 2 minutes before adding a minced clove of garlic. Fry for a further minute before adding your spinach, putting a lid on the pan and turning the heat down Get a pan on a medium high heat ready for the fish. Season it on both sides with some salt and pepper and lightly cover with oil. Gently place it in skin side down down and cook for about 3-4 minutes or until the fish turns mostly white. Flip it over and cook for another 30 seconds or until all of the fish has turned white and serve up Previous Next

< Back Taco Night Prep Time: 20 minutes Cook Time: 15 minutes Serves: 6 About the Recipe Want to host a banging dinner party for your mates? Look no further. This recipe is sure to excite everyones taste buds and impress everyone with your cooking skills! Ingredients Marinade: 1 tin of chipotle in adobo sauce 2 cloves of garlic, minced 1 shallot, finely diced 2 tbsp soy sauce 1 tsp smoked paprika A sprinkle of msg if you fancy A sprinkle of salt Juice and zest of 1 lime Guacamole: 1 avocado 1 clove garlic, minced Juice of half a lime A pinch of salt and pepper A pinch of Aleppo chilli flakes A handful of coriander Quick pickled onion: 2 red onions Juice of 2 limes Mango + watermelon salsa Extras: Sour cream Cheese of your choice Corn tortillas Preparation For the meal photographed at the top, I used pork chops. However you can use whatever protein you fancy. Chicken also works great, as does tempeh, tofu, or beans if you are trying to cut down how much meat you eat. I like to cut whichever protein I'm using into bite size chunks. I then add this to a container and add all of the marinade ingredients. Let this sit for as long as possible. Prepare the day before if you have time! Next prepare the mango salsa. The full recipe is linked above but in short all you need to do is finely dice all the ingredients (mango, watermelon, pepper, shallot, onion, add some salt and lime juice, and let it sit. Yum. Next do the quick pickled onions. Slice the onions as finely as possible and squeeze over the lime juice. Give them a mix and let them sit. Finally the guac. Scoop out the avocado flesh, give it a mash, add the other ingredients and mix. You could also add shallots, peppers, etc to suit your taste. Once everything is ready, bring a pan of oil up to a medium high heat. You don't want to crowd the pan here to allow the protein to get some nice brown colour on it for maximum flavour. This shouldn't take too long, perhaps 5-10 minutes but make sure it's cooked through by cutting open the biggest piece. Get everything served up on the table and leave a space for your pan of meat. I like to quickly fry my tortillas in the oils left over from cooking the pork, or even add any extra marinade to crisp them up and give them some extra flavour. This is honestly such an easy and delicious meal! Previous Next

< Back Beetroot Stem Pesto Prep Time: 15 minutes Cook Time: None Serves: 1 Jar About the Recipe ​ Ingredients 150g beetroot stalks 50g parmesan, finely grated 1 garlic clove, finely chopped ½ lemon, zested and a few squeezes of juice 1 dried chilli 50g nuts, toasted 150ml olive oil Preparation Use a blender or a pestle and mortar to smush your beetroot stalks, parmesan, garlic, chilli, lemon, nuts, and oil into a lovely pesto like consistency Transfer the pesto to a clean jar and top with a glug of oil Previous Next

< Back Pan con Pimientos Prep Time: 10 minutes Cook Time: 10 minutes Serves: 2 About the Recipe My take on the Spanish dish, pan con tomates 🍅 Ingredients 1 pack of baby peppers (or tomatoes if you want it to be aUthEnTic) Roast tomato sourdough from Co-op (Ciabatta also works very well) Smoky chilli and garlic butter (see my recipe) Raw Garlic clove Preparation Chop and deseed peppers before placing under the grill Once blackened, take peppers out, remove skins and blend until a nice chunky texture Smother bread in butter and fry on both sides until golden Assemble and enjoy - I finished this with salsa verde, recipe on my site Previous Next

< Back Braised Red Cabbage Prep Time: 15 minutes Cook Time: 2 hours Serves: 8 About the Recipe This decadent dish has been adapted from a Delia recipe my mum does every Christmas. I’ve upped the spice levels and used half a bottle of wine instead of 3 tbsp of white wine vinegar which gives it a lovely rich flavour. Ingredients 1 medium red cabbage 2 onions, finely diced 2 cooking apples, cored and diced 3 cloves garlic, minced 1/2 tsp nutmeg, freshly grated 1/2 tsp ground cinnamon 1/2 tsp ground cloves 3 tbsp brown sugar 1 bottle of red wine Preparation Previous Next

< Back Crispy Polenta Parsnips Prep Time: 15 minutes Cook Time: 30 minutes Serves: ​ About the Recipe It is notoriously hard to get crispy parsnips like you can with potatoes. A layer of polenta gives them a lovely crisp coating for that perfect crunch. You can adjust the herbs and seasoning to your preference. To save time when cooking a big meal, you can par boil and coat with the seasoning the night before and pop them in the oven to crisp up before serving! Ingredients 1/2 parsnip per person, peeled and chopped A dusting of polenta a few tbsp of fresh rosemary, chopped salt and pepper to taste olive oil Preparation Previous Next

< Back Smokey Chilli and Garlic Butter Prep Time: 20 minutes Cook Time: N/A Serves: Lots! About the Recipe Heard of Thomas Straker? The butter guy on TikTok? All Things Butter? Well this is my take, and it was delicious. You can get very creative with this. I used this to create a roux sauce for a mac and cheese and it was DIVINE! Ingredients 125g softened butter 1 red chilli 1 clove of garlic 1 tsp smoked paprika 1 tsp garlic powder Zest of one lime A grating of parmesan A pinch of salt to taste Preparation Chop the chilli and garlic, and smooth into a paste Add to the butter along with all the other ingredients Smother yourself in it. Alternatively if you’re boring, just level up your toast game. Previous Next

< Back Smokey Tempeh and Kimchi Fried Rice Prep Time: 10 minutes Cook Time: 15 minutes Serves: 2 About the Recipe This is my favourite meal at the moment - it’s quick, it’s delicious, and it’s healthy Tempeh is a traditional Indonesian food made from fermented soy beans and is a fantastic meat replacement. It’s high in protein, vitamins and minerals, and gut friendly prebiotics and probiotics. It’s production also creates 94% fewer CO2 emissions than that of beef so is a perfect swap to make some tasty meat free meals without missing out on flavour or nutrients. Ingredients Marinaded Tempeh 200g pack of tempeh 2 tbsp dark soy sauce 2 tsp sesame oil 1 tbsp smoked paprika 1/2 tsp cumin powder 1/2 tsp celery salt (or regular salt) Kimchi Fried Rice 5 eggs 1 onion, finely sliced 1 chilli, finely sliced 1 spring onion, finely sliced 1 bowl of cooked rice A splash of soy sauce A few scoops of kimchi (see my website for the recipe) A sprinkle of sesame seeds Preparation Prepare your marinade by mixing all the ingredients together. Tear up your tempeh by hand into bite size chunks. Tearing it rather than chopping it gives a much nicer texture for the marinade to stick to. Add to the bowl and mix, ensuring the tempeh is fully covered Beat the eggs with a fork and add to a well oiled hot pan. I was using my carbon steel wok here which I’ll talk about in a future post. Scramble the eggs on a medium heat for a minute or two and remove from the pan just before they fully set Top up pan with oil if required and whack up to a medium high heat. Add your onions, chilli, and spring onions here and fry until fragrant. Go in with the tempeh and fry until it starts to crisp up, for another 2-3 minutes Go in with your cooked rice and add a splash of soy sauce and maybe some water to help steam the rice. You want this to break the rice up with a spoon and get piping hot. Let this cook through for a good 5-10 minutes Turn off the heat and and your kimchi and scrambled egg pieces and stir through. Serve up with finely chopped spring onion and sesame seeds for aesthetic purposes Previous Next

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FREE Fermentation Guide To receive your free Lacto-fermentation guide, enter your email below and it will be delivered straight to your inbox ❤️ I agree to recieve occasional marketing material from 50 Ways To Cook Click here for your free guide Thanks for downloading! Jun 14 2 min read Improve your well-being Are you aware that anxiety and depression in the workplace remain elevated compared to pre-COVID levels? This is a serious issue that... May 16 3 min read Alex's Natural Soil Enhancer In my ongoing pursuit of improving soil health and plant growth, I've embarked on a journey to reformulate the Natural Soil Enhancer.... May 8 2 min read Celebrating International Compost Week: A Global Journey Towards Sustainable Living At 50 Ways To Cook, we are ALL about nurturing people and planet through food education. This week, we're diving into the heart of a... May 2 2 min read Nasturtiums - Grow Your Own at Home What is it? Getting started Growing on Munch time Recipes How-to videos Nasturtium flowers, leaves and even seeds are edible. They have a... May 2 1 min read Summer Natural Grow Kit THE SUMMER NATURAL GROW KIT IS HERE! The SUMMER Natural Grow Kit will include seeds to grow your own: Golden Detroit Beetroot Mystery Mix... 1 2 3 4 5

Product Retail Are you interested in stocking our products? Book an exploratory meeting Natural Grow Kits Add some wholesomeness to your routine with no experience needed. The Natural Grow Kit contains everything needed from seed to harvest. Simple instructions are included to guide you through growing the best fresh fruit, veg, and herbs to nourish people and planet. Natural Soil Enhancer Ingredients: UK-Grown Organic Seaweed Worm Castings Volcanic Rock Dust Biochar Mycorrhizal Fungi Rhizobacteria Barley Malt Extract You can read more about why I chose the ingredients in my Natural Soil Enhancer. Bespoke Offering Whether it's something specific, or an undefined project, if you are looking for something unique, Alex is always up for new challenges. ​ Ideas: ​ Workshops, Talks + Panels Food waste solutions Employee wellbeing schemes Previous collaborations We The Curious Alex delivered his first one-and-a-half-hour sensory Circular Food workshops at the Festival for our Future with We The Curious. ​ These involved discussing food and food waste before diving into the concept of Circular Food and the wonder of composting! ​ Attendees got hands-on with various composting methods, mixed up their own compost with Alex's Natural Soil Enhancer , and planted up seeds with the Natural Grow Kit. Young Bristol Alex created and delivered bespoke 'Growing + Cooking' workshops with local youth club charity Young Bristol as part of the government's Holiday Activity and Food Programme. ​ Young people learned about what soil is and how we can care for it with various natural soil enhancers. Young people got to plant their very own seeds in the soil mixture we prepared. ​ This was followed by young people making their own food using surplus produce from FareShare to make homemade pizzas, coleslaw, and much more! Babbasa Alex delivered an adapted Circular Food workshop for Babbasa at their MendEarth Bristol event, helping 15-30 year olds become more confident to move into work, education, or business.

< Back Curry Roasted Carrots and Parsnips Prep Time: 5 minutes Cook Time: ​ Serves: ​ About the Recipe ​ Ingredients Carrots Parsnips Curry powder Honey Salt Oil Fresh herbs Preparation Cut your carrots and parsnips in half lengthways and place into a roasting dish. Mix your oil with the curry powder and salt before pouring over your veg. Give the veg a mix ensuring they're completely covered in the seasoned oil. Whack the dish in the oven on 180 degrees Celcius for around 40 minutes or until golden. Optionally, you can drizzle with honey and place back in the oven for a few minutes. Previous Next

Circular Food Solutions Food waste is a real issue. If your business produces food waste, we can help. Food waste isn't wasted until it's wasted. ​ All food contains essential nutrients, organic matter, and life. This is often lost within our current linear food system. At 50 Ways To Cook, we aim to create local circular food systems. This means all waste is captured and kept within the system to ensure nothing is lost. ​ Why us?​ Currently, when Bristol food waste is separated and collected, it is taken for anaerobic digestion in Avonmouth, where it is turned into biogas and solid digestate. This is certainly better than landfill, but what if we captured all these resources right within the city? What if we went one step further? At 50 Ways To Cook, we champion Circular Food. Food waste doesn't need to travel miles, it can be composted right in our city! Unlike anaerobic digestion, composting retains the nutrients, organic matter, and life which is essential for regenerating urban soil and improving biodiversity right on our doorstep. Get Started

Check out our new website here - GENERATION SOIL 50 Ways To Cook has rebranded to GENERATION SOIL CIC - visit our new site above Welcome to 50 Wa ys to Cook Nourishing people and planet through sensory food education. Book Circular Food workshops or shop the Natural Grow Kit to help us transition to a sustainable and equitable food system. ​ Follow Us Click the soil to check out our Instagram. It contains everything you need to know to get started! Natural Grow Kits Click Alex to shop all of his natural growing products Book Workshops Click the tomato plant to get in touch if your organisation, school, or university is interested in growing, Lets Collaborate Click the farmers to get in touch if your council or organisation would like to collaborate on a project. Are you a business looking for a food waste solution? Click below to find out more about the services we offer Learn more Jun 14 2 min read Improve your well-being Are you aware that anxiety and depression in the workplace remain elevated compared to pre-COVID levels? This is a serious issue that... May 16 3 min read Alex's Natural Soil Enhancer In my ongoing pursuit of improving soil health and plant growth, I've embarked on a journey to reformulate the Natural Soil Enhancer.... May 8 2 min read Celebrating International Compost Week: A Global Journey Towards Sustainable Living At 50 Ways To Cook, we are ALL about nurturing people and planet through food education. This week, we're diving into the heart of a... May 2 2 min read Nasturtiums - Grow Your Own at Home What is it? Getting started Growing on Munch time Recipes How-to videos Nasturtium flowers, leaves and even seeds are edible. They have a... May 2 1 min read Summer Natural Grow Kit THE SUMMER NATURAL GROW KIT IS HERE! The SUMMER Natural Grow Kit will include seeds to grow your own: Golden Detroit Beetroot Mystery Mix... Apr 29 3 min read 5 Essential Tips for Maintaining Healthy Soil in Your Garden Having a flourishing garden starts with nurturing healthy soil. Often overlooked, soil health is the foundation upon which vibrant plants th Feb 15 1 min read Bristol Workshops 50 Ways To Cook has teamed up with Yuup to deliver 'Sustainable Food: Family Grow Your Own' workshops at Sparks Bristol. Feb 13 1 min read Spring Natural Grow Kit The first 50 Ways To Cook Natural Grow Kit of 2024 is here! This year I will be trialling seasonal kits. There will be four coming out... 1 2 3 4 5 Subscribe to stay up to date with recipes and blog posts Thanks for subscribing! Subscribe Check this box to receive occasional marketing updates

All Services Workshops, Talks + Panels Alex has facilitated food education workshops and talks in schools, businesses, and other organisations since 2019. Learn more by clicking below. Learn More Employee Wellbeing Schemes Are you looking for a unique employee well-being scheme? ​ Enquire now Circular Food Solutions Are you looking for a solution to your food waste problem? Food waste isn't wasted until it's wasted. Click below to find out more. Learn more Product Retail If you're a retailer and would like to stock our products, please get in contact via email. ​ Enquire now Fill in Your Info First name Last name Email Phone Company Position Submit Thanks for submitting! Jun 14 2 min read Improve your well-being Are you aware that anxiety and depression in the workplace remain elevated compared to pre-COVID levels? This is a serious issue that... May 16 3 min read Alex's Natural Soil Enhancer In my ongoing pursuit of improving soil health and plant growth, I've embarked on a journey to reformulate the Natural Soil Enhancer.... May 8 2 min read Celebrating International Compost Week: A Global Journey Towards Sustainable Living At 50 Ways To Cook, we are ALL about nurturing people and planet through food education. This week, we're diving into the heart of a... May 2 2 min read Nasturtiums - Grow Your Own at Home What is it? Getting started Growing on Munch time Recipes How-to videos Nasturtium flowers, leaves and even seeds are edible. They have a... May 2 1 min read Summer Natural Grow Kit THE SUMMER NATURAL GROW KIT IS HERE! The SUMMER Natural Grow Kit will include seeds to grow your own: Golden Detroit Beetroot Mystery Mix... 1 2 3 4 5 Subscribe to stay up to date with recipes and blog posts Thanks for submitting! Subscribe By submitting your email you agree to receive occasional marketing updates

Employee Wellbeing Schemes Are you looking for a unique employee well-being scheme? Book an exploratory meeting What can be included? 1 Natural Grow Kits Add some wholesomeness to your employees' routines with no experience needed. The Natural Grow Kit contains everything needed from seed to harvest. Simple instructions are included to guide you through growing the best fresh fruit, veg, and herbs to nourish people and planet ​ Workshops Workshops on Circular Food related topics include but not limited to: ​ Planting the Natural Grow Kit Food 'waste' + the circular economy Composting + soil health Growing + planting 2 3 Bespoke Offering Whether it's something specific, or an undefined project, if you are looking for something unique, Alex is always up for new challenges. ​ Ideas: ​ Food education Food waste solutions Previous collaborations We The Curious Alex delivered his first one-and-a-half-hour sensory Circular Food workshops at the Festival for our Future with We The Curious. ​ These involved discussing food and food waste before diving into the concept of Circular Food and the wonder of composting! ​ Attendees got hands-on with various composting methods, mixed up their own compost with Alex's Natural Soil Enhancer , and planted up seeds with the Natural Grow Kit. Young Bristol Alex created and delivered bespoke 'Growing + Cooking' workshops with local youth club charity Young Bristol as part of the government's Holiday Activity and Food Programme. ​ Young people learned about what soil is and how we can care for it with various natural soil enhancers. Young people got to plant their very own seeds in the soil mixture we prepared. ​ This was followed by young people making their own food using surplus produce from FareShare to make homemade pizzas, coleslaw, and much more! Babbasa Alex delivered an adapted Circular Food workshop for Babbasa at their MendEarth Bristol event, helping 15-30 year olds become more confident to move into work, education, or business.

< Back Marmite and Rosemary Roast Potatoes Prep Time: 15 minutes Cook Time: 30 - 40 minutes Serves: ​ About the Recipe If you’re bored of having the same roast potatoes year after year, you have to give these a go! Ingredients 100-150g of potatoes per person A few tbsp of fresh rosemary, chopped 1 tbsp marmite 2 tbsp oil or duck fat 1 tbsp Cornflour Salt and pepper to taste Preparation Previous Next

< Back Katsu Curry Prep Time: 15 minutes Cook Time: 25 minutes Serves: ​ About the Recipe This is a classic Japanese dish consisting of fried breadcrumbed chicken, rice, and a delicious sweet sauce. I used my own homemade breadcrumbs for this one so I didn’t have to buy any - saving me money AND reducing my food waste. The chicken was also from the reduced section which meant it was cheaper than normal and wouldn’t end up in the bin. Winner winner chicken dinner! You can also swap out the chicken for something meat-free to reduce the environmental impact of this meal. I always try to buy my meat from the reduced section if possible or of the highest quality I can afford. Ingredients For Katsu Sauce 1 onion, sliced 1 carrot, sliced 4 cloves of garlic, minced 1 tbsp plain flour 1 tbsp curry powder 500ml stock Soy sauce and honey taste For protein Breadcrumbs (recipe on website) 1 egg, beaten 1 tbsp plain flour Preparation Get your sauce going by adding the onions and carrots to a pan on medium-low heat for 10 minutes until softened Lower the heat and add your garlic, flour, and curry powder and mix until it’s evenly coated. Cook for a couple of minutes to release the flavours Start by adding a splash of stock to loosen the mix. I used a hand blender here to blend the carrots and onions until smooth but use whatever method is best for you Add the rest of the stock and simmer until it thickens up. While the sauce thickens, prepare your protein by slicing into thin layers. I like to slice my chicken breasts in half but do what works best for you Get 3 stations for your flour, egg and breadcrumbs. Coat in flour first, then egg, then breadcrumbs When the sauce is looking nearly ready turn down the heat, add your soy sauce and honey until you’re happy with the taste Add some oil to a pan and get ready to shallow fry your protein. If it’s nice and thin it should cook quickly. On a medium heat, add the protein to the pan and cook until the breadcrumbs are nice and golden on either side. Around 3 minutes a side or so I like to serve on a bed of rice, with the chicken on top and sauce drizzled over. You can top with some spring onions and sesame seeds to make it look pretty Previous Next