Pumpkin, sage & spelt risotto

Posted in: S, SF, V, WF

Serves 4

Nutty, creamy and slightly spicy with popping spelt texture. Yum!

2 tbsp olive oil
1 red onion, finely sliced
2 cloves garlic
1 tsp crushed chilli flakes – optional
200g spelt grain
1 ltr veggie or chicken stock
1 pumpkin, diced if raw (2 inch pieces if cooked)
1 dsp crème fraiche
Sea salt & black pepper
1 tbsp sage leaves


  1. In a heavy based pan, fry the onions and garlic in most of the olive oil. Add chilli and spelt and mix thoroughly. Spelt needs a high heat to open up and absorb the stock.
  2. Turn down the heat, add the pumpkin and pour in a ladle of the veggie stock and simmer till all the liquid has evaporated.
  3. Continue adding the remaining stock in stages to concentrate the flavour and keep the grain robust. It will take around 45 mins for the spelt to become al dente.
  4. Meanwhile heat the remaining olive oil and fry sage till crispy – a few seconds.
  5. Stir the crème fraiche through the risotto, transfer to warm plates and serve topped with the crispy sage.

Did you know? The Roman empire was built on spelt. Unlike wheat, its ancient cousin hasn’t been modified. In contrast to a perfectly uniform wheat field, spelt grows at varying levels, producing 1/3 of the yield.

Now you know why your spelt loaf costs so much, and possibly why many of our ever increasing wheat intolerant populace see it as money well spent.

Courgette lemon drizzle cake

Posted in: DF, LF, SF, V, WF

Makes: 12 slices

Have you clocked the list of nutritional symbols and read the picnic feedback? We most humbly, say no more.


2 eggs
70ml Agave nectar / 100g caster sugar
200g courgette, grated
50g rice flour
100g ground almonds
1 ½ tsp baking powder
2 lemons, juice and zest
Sea salt


Pre-heat oven to 180°C / 350°F / Gas 4

Whisk eggs and 50 ml of agave / 70g sugar till light and creamy – you won’t get much change in consistency if using agave.

Stir in the courgette, followed by flour, almonds, baking powder and lemon zest, retaining the juice for later.

Transfer to greased loaf tin and bake in pre-heated oven for 30 mins. Remove from tin to cooling rack.

Meanwhile, bring lemon juice and remaining agave nectar or sugar to the boil in a pan.

Skewer the top of the cake and pour over the syrup.

PP: Kcals 163  Protein 5g  Carbs 17g  OWS 10g  Fat 8.5g  Sat fat 1g  Salt 0.3g

Maple roast banana

Posted in: DF, SF, V, WF

Tired of our tasteless bananas picked while green for export, we decided to take matters into our own hands. The result, we think, is surprisingly reminiscent of those bursting with sweetness we gorge on in India and Sri Lanka. Ours have the added sticky tang magic that comes from heating butter and lemon.

Maple roast banana. Wholesome Seduction


Small knob of butter, approx. 2 tsp
2 bananas, sliced into lengthways – we do strips
1 dsp agave, maple syrup or honey
1/2 lemon, juice of


  1. Set butter to heat in a frying pan on a high heat.
  2. Add banana, lemon juice and agave and fry till soft in the middle and sticky and charred on the outside. Roughly 3 minutes on the first side and 2 on the second.
  3. Keeps for 3 days in the fridge.

Serve with yoghurt or creme fraiche, on top of porridge or even with bacon. Anywhere you’d use bananas basically. They’re also delicious mixed into creme fraiche with a dash of vanilla extract as a banana cream to go with cake.


Herb mayo

Posted in: DF, V, WF

A summer picnic staple. Try tarragon mayo in a bacon, poached egg and salad sandwich – you’ll never look back.


2 egg yolks
handful tarragon, basil or coriander leaves
1 tsp Dijon mustard
Sea salt & freshly ground black pepper
175ml sunflower oil
100ml olive oil
dash white wine or cider vinegar


  1. In a blender or with a stick blender, mix the egg yolks, herbs, mustard, salt & pepper.
  2. Drop by drop add the sunflower oil until the mixture starts to emulsify.
  3. At this point, you can add the remaining oil in a slow, steady trickle, whisking constantly.
  4. Add a dash of vinegar or squeeze of lemon juice to loosen the mixture.

Tip: If you prefer a lighter mayo, add some hot water or use whole eggs, whites included. The latter is also an easier, less ‘curdlesome’ option.

Garam masala

Posted in: DF, LF, S, SF, V, WF

Indispensable for curries, lentils, BBQ fish and chicken. I even put it in my tea!


2 tsp ground cardamom seeds (20 cardamom pods)
10 cloves
5 cinnamon sticks
5 tsp black peppercorns


Remove the cardamom seeds and discard pods. Add to a coffee grinder or pestle and mortar with all the other spices and grind until resembling a fine powder.

Store in a sealed container, ideally for up to 3 months. The mix will keep for 6 months but the flavours won’t be as strong.

Tip: Lightly pound the cardamom in a pestle and mortar to split the pods. Remove the seeds and grind. Toasting the cardamom first makes removing the pods easier.