Ingredients
6 cloves of garlic, peeled and crushed
2 leeks, washed and finely shredded
300g purple sprouting broccoli, trimmed and chopped
Half a cauliflower, broken into small florets
2 good handfuls of curly kale
1...
Ingredients
6 cloves of garlic, peeled and crushed
2 leeks, washed and finely shredded
300g purple sprouting broccoli, trimmed and chopped
Half a cauliflower, broken into small florets
2 good handfuls of curly kale
1 small green cabbage, finely shredded
3 tbsp olive oil
900 ml vegetable stock
100 ml dry white wine
Salt and pepper
Good handful of fresh herbs, finely chopped
3 tbsp crme fraiche
Method
Heat the oil and add the leeks and garlic. Cook gently for 2-3 minutes.
Trim the curly kale by taking the leaves off the stalks and then shred the leaves. Split the rest of the vegetables into 2 mixing bowls.
Add the first bowl to the leek mixture and cook for 3 minutes. Add the stock and wine and season well. Bring to the boil and then simmer for 20 minutes. Add the crme fraiche, stir in and whiz until smooth with a handblender.
Add the rest of the vegetables and the herbs and simmer for a further 5 minutes until just tender.
ROAST BEETROOT COUSCOUS WITH HERBS AND SEEDS
Ingredients
3 beetroot
200g couscous
30g pumpkin seeds
30g sunflower seeds
1 tbsp chilli jam
Zest of 1 orange
1 tbsp finely chopped fresh parley
1 tbsp finely chopped fresh chives
Salt and pepper
Method
Heat the oven to 200C/Gas mark 6. Scrub the beetroot and wrap in foil. Bake in the oven until tender and cool. Peel the beetroot and chop into tiny dice.
Dry fry the pumpkin and sunflower seeds until they turn golden. Cool.
Put the couscous in a large bowl and add just under twice its volume of water. Allow the couscous to soak up the water, forking it through from time to time.
Season well and add the orange zest, seeds and herbs. Stir in the chilli jam and the beetroot cubes. Serve at room temperature.
