Because filling up with the good stuff doesn’t have to cost the Earth…
By Ashka Thacker
Meat eaters are often amazed at just how many different ways you can work with vegetables to make an inventive dish.
By making the most of what the season has best to offer, you’ll not only be eating well, you’ll be doing your bit to be green too. What’s more, local markets will be selling fresh produce in bulk- so you will be dining well for less money (now that’s what we call as win-win situation)!
Check out our latest food champs to inspire you in the kitchen. And follow our tips to make the most of this season’s favourite greens with these yummy recipes to warm you up and add colour to your plate…
Leeks are full of anti-oxidents and vitamins, helping you fight off the nasty wintertime cold currently doing the rounds.
Tasty tip: Add chopped and boiled leeks to mashed potato with a good knob of butter and plenty of black pepper. Yum!
Ingredients: (to serve four)
450g Jersey Royal potatoes, thickly sliced
1 leek, sliced
1 clove of garlic, crushed
1 tbsp plain flour
300ml (1/2 pint) milk
1 tbsp pumpkin seeds
50g cheddar cheese, grated
Salt and pepper to taste
- Cook the potatoes in a pan of boiling water for approximately 10 minutes, until they are tender, adding in the sliced leeks just 2 minutes before the end of cooking time. Drain and place in a shall gratin dish.
- While these are cooking, melt the butter in a pan and add the crushed garlic. Stir in the flour to make a basic sauce, gradually whisking in the milk. Keep stirring until it comes to a simmer and the consistency is thick and creamy. Season.
- Pour the sauce over the potatoes and leeks. Sprinkle on the pumpkin seeds and grated cheese and bake for 5-6 minutes under a hot grill, until golden brown and bubbling.
- Serve straight out of the dish, with a side salad
Cabbage is often unfairly labelled for its flatulence producing quality, however, it has so much to offer. Nutty to the taste and fabulously leafy, cabbage is a fine accompaniment to any meal.
Tasty tip: Add a little vinegar to the cooking water when preparing red cabbage so not to lose its wonderful colour
Cabbage and Almond Salad
1/2 large head cabbage, cored and finely chopped
1 bunch spring onions, thinly sliced
110g flaked almonds
4 tablespoons toasted sesame seeds
3 tablespoons sesame oil
3 tablespoons rice vinegar
1 clove garlic, finely chopped
1 teaspoon grated fresh root ginger
1 tablespoon caster sugar
1 teaspoon salt
1 teaspoon black pepper
- Whisk together the sesame oil, rice vinegar, garlic, ginger, sugar, salt and pepper in a small bowl until the sugar has dissolved.
- Toss the cabbage, spring onions, almonds and sesame seeds in a large bowl with the dressing until well coated.
- Serve up, delicious with fresh granary loaf
Here comes the science bit…
GC articles show you one of four ways (the one in bold) to live greener…