Caramelised onion, wild garlic, sweet corn and bulgur wheat salad

Serves 4 as a side dish or 2 as a snack

Ingredients:

1 small red onion, finely chopped

Small bulb wild garlic, finely chopped (use one clove normal garlic or 2 cloves smoked garlic for a rich smoky taste.)

100g sweetcorn, cooked.

200g bulgur wheat.

Small handful of pine nuts to garnish

2tbls. Walnut oil (you can use olive oil if you prefer) N.B. walnut oil has a very low burning point, so keep it on a medium low heat.

Equipment:

Skillet

bowl

spoon

Method:

Heat oil in a shallow pan and sauté the onions until almost caramelised add the garlic and cook until onions are caramelised, strain and put to one side.

In a large shallow bowel place the Bulgur wheat with a twist of black pepper and a little salt (I use lo salt mainly, both as it has lower sodium and because I prefer it’s sharper flavour), add the sweetcorn and cover with sufficient boiling water to completely cover the mixture, leave to stand for 15 Min, or until the bulgur wheat is soft and tender, strain any excess water, add the caramelized onion and garlic and a little of the oil, stir, garnish with pine nuts and serve.

This makes a great warm or cold salad and is also a personal favourite for my lunch box.

Enjoy!

Cracking Nut Roast

Ingredients:

150g crushed mixed nuts (chopped is fine)

100g Crushed Peanuts

8-10 toasted chestnuts, roasted (grilling or dry frying in a wok works a bit faster though), and chopped.

450g wholemeal breadcrumb.

1 large onion grated.

3 clove garlic finely chopped

2tsp sage

Half tsp sage.

Pinch oregano

Pinch cumin

1tbsp lemon juice

200g butter or veg lard

100g chickpeas, soaked and cooked or half a tin.

Salt & Pepper to taste

(note: for a more summery taste add an extra tbsp. of lemon juice, replace sage with dill and add a sprig of mint for a sharper, more summery flavour.)

Equipment:

Mixing bowl

Small Saucepan

Measuring jug

Oven proof dish, reasonable size, or two smaller ones (why not free some, it freezes well, just drizel a little oil on if reheating)

Method:

Mix nuts, peanuts, chestnuts, Chickpeas and sage, set to one side.

Mix onion, garlic and other herbs/spices & breadcrumb.

Melt butter in a small saucepan; combine the two mixtures and add the butter, stirring to ensure even distribution.

Leave to stand for half an hour so more to let the flavours are fully infused. Note mixture should be quite moist, sticky but not wet.

Grease oven proof dishes thickly and spoon mixture in, pressing down firmly to the mixture is tightly packed.

Bake in oven on 180-200 Degrees Celsius (depending on if you have fan assisted oven etc.

Until golden brown, (if knife comes out of the middle clean it’s ready)

Garnish with fresh chopped parsley and a knob of butter.

Roast Parsnip & Watercress Soup with toasted croutons.

Serves 6-8.

Ingredients:

50g unsalted butter

500g parsnips, peeled, roasted (till golden) and cubed (I recommend roasting the parsnips the night/morning before to cut down on prep time)

3-4 shallots chopped

2 cloves garlic finely chopped

750ml Stock (preferably veg bullion; fro a bit more kick replace 500ml of the stock with veg bullion made up with One Stock (see one stock)

150ml single cream or natural yoghurt (or soya cream)

Half tsp. lemon juice.

280g Watercress (about one large bunch), washed & roughly chopped

2tblsp Wholemeal flour

Salt and Pepper to taste

4 tick slices of Sour Dough Bread cut into cubes and toasted under a grill with a little drizzle of olive oil.

(more to serve with the meal if desired) if you don’t have/fancy bothering with a culture you can pick up mixes at most supermarkets. Or better yet visit one of our great local bakeries! Dotted all throughout the county and also attending most farmers markets are great local bakers, they have a wide variety of fresh backed bread, trust me that and some hand churned butter makes you fell really good to be alive!)

Equipment:

Large Pan, 5L plus.

Teaspoon,

Tablespoon

Hand Blander/Jug Blender

Method:

Melt the butter in the pan on a medium heat until just starting to sizzle, add the onion, garlic and parsnips, heat on a very low heat for 5-10 Min or until shallots/onion is soft but not brown.

Slowly add flour until a thick paste is formed.

Stir in stock gradually until completely mixed and there are no lumps!

Bring to the boil & simmer for 10min.

Add Watercress and bring back to boil, simmer for ten Min or until parsnips are soft & Watercress is fully wilted.

Add Lemon Juice, salt pepper and cream.

Blend well.

Garnish.

Garnish with toasted croutons.