Wild Garlic Butter


A delicious flavoured butter that tastes of spring. Use instead of plain butter in a wide variety of savoury dishes, or simply enjoy smeared on toasted crusty bread.

Preparation Time: 10 minutes

5 Natoora Wild Garlic Leaves
250 g Unsalted Butter, soften
1 ½ tsp Sea Salt

Finely chop the garlic leaves. Mash into the softened butter. Add the sea salt.

Delicately roll into a cylinder and wrap in cling film. Refrigerate and consume within 1 week, or freeze.

Scones with Gariguette Strawberries


Perfect for a summer picnic or a classy finger food buffet…

Scones with Gariguette Strawberries

500g Self Raising Flour
2 Tbsp Wheat Germ
50g Caster Sugar
1/2 tsp Salt
110g Cold Unsalted Butter, Cut Into Cubes
300ml Milk
1 Egg

To Serve:
1 Tub of Clotted Cream
1 Punnet of Gariguette Strawberries, finely sliced

Preheat oven to 200 C.

Mix all the ingredients together until a dough is formed –you can do it by hand using a wood spoon or in a food processor. Turn out the dough onto a floured work surface and knead lightly. Roll out until the dough is 2 cm thick. Cut out into rounds using a biscuit cutter or glass.

Place on a baking sheet and bake for 12-15 mins. Remove from the oven and allow to cool slightly. Cut in half, spread with cream and place some of the finely sliced strawberries on the top.

Recipe provided by Alix of Caiger & Co.
Web: caigerandcocatering.co.uk
twitter: @caigerskitchen

Spaghetti with Rocket and Lemon


A great weeknight recipe that comes together in seconds but is nothing short of delicious.

Spaghetti with Rocket and Lemon

Serves 2-3
Preparation Time: 5 minutes
Cooking Time: 15 minutes

250 g Fresh Egg Spaghetti
4 Tbsp Extra Virgin Olive Oil
1 Clove Garlic
1 Fresh Red Chilli
100g Wild Rocket
Sea salt and ground black pepper to taste
Zest of ½ Large Unwaxed Amalfi Lemon

Wash and spin-dry the rocket. Finely mince the garlic and chilli. Heat the olive oil in a large skillet. When hot, add the garlic and chilli and fry gently over low heat until fragrant.

In the meantime, bring a large pot of water to the boil. Add a handful of rock salt. When boiling rapidly, lower the pasta. Cook for 3 minutes, then drain quickly. Transfer the pasta into the skillet with the chilli and garlic. Add the rocket. Stir fry over medium-high heat until the rocket has barely wilted, about 1 minute. Season to taste with salt and black pepper.

Serve immediately with generous grated parmesan cheese and a bit of grated lemon zest.

Wild Garlic Mushroom & Soft Boiled Egg Toast


This is definitely something for the weekend –a perfect start to a lazy Sunday.

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves 2

170g Chestnut ‘Rose’Paris Mushrooms
2 Tbsp Extra Virgin Olive Oil
1 Clove Garlic, crushed
Salt and black pepper, to taste
6 Wild Garlic Leaves
2 Eggs, soft boiled
2 slices Sourdough Bread, toasted
Mesclun Salad, for garnishing (optional)

Wash, trim and slice the mushrooms. Heat the oil in a skillet, when hot add the garlic and fry until fragrant. Add the mushrooms and sauté over medium-high heat until cooked but still firm, and any water from the mushrooms has reduced. Season to taste. At the end, add the garlic leaves, roughly chopped.

Serve over the toasted bread, topped with the soft boiled egg.

Tagliatelle with Artichokes


This recipe is as easy as it sounds, and yet so delicious: Mammole or Tema artichokes are tender enough to be simply stir fried rather than braised, and need little help to turn a simple plate of (good) pasta into something truly special.

Serves 2-3

Preparation time: 10 minutes
Cooking Time: 15 minutes

Tagliatelle with Artichokes

250 g Fresh Egg Tagliatelle
2 Mammole or Tema Artichokes
1 medium Red Onion
2 Tbsp Extra Virgin Olive Oil
3 Tbsp Unsalted Butter
50 ml Dry White Wine
Sea salt and ground black pepper to taste

Start by removing ¾ of the stalk and all the outer leaves of the artichokes –stop when they are tender and pale green. Peel the base of the choke and the stem with a sharp little knife. Cut the artichokes in halves and remove any fur at the centre. Slice very thinly and set aside into a bowl filled with abundant cold water with 2 Tbsp of lemon juice added.

Heat 1 Tbsp butter and 2 tbsp olive oil in a large skillet. When hot, add the onion and fry gently over low heat until translucent. Add the drained and dried artichokes, and increase the heat. Season with two turns of the black pepper grinder. Sautee for 5 minutes, until tender, then deglaze with the wine. Let the sauce reduce, about 5 minutes. Season with a couple of pinches of sea salt.

In the meantime, bring a large pot of water to the boil. Add a handful or rock salt. When boiling heavily, lower the pasta. Cook for 2 minutes, then drain quickly. In the same pot, melt 2 tbsp butter, then place the pasta back in and stir quickly.

Win a copy of ‘Polpo: A Venetian Cookbook’ with Natoora’s One Special Dish Competition


We have a new fantastic box on Ocado called One Special Dish. Each month, you will find a special seasonal product, plus two ingredients to make a recipe – as well as a recipe cards with the instruction to make it.

Here are the competition rules:

Instagram your finished Natoora’s One Special Dish based on the recipe you will find inside your box. Make sure you use the hashtag #onespecialdish mentioning @natoora for a chance to win a copy of ‘Polpo: A Venetian Cookbook’. We will choose the best looking, most appetising image on 1st May so cook and snap for your chance to win!

Go to the One Special Dish page on Ocado to find out more, and…good luck!

In the meantime, enjoy this month’s recipe: A Venetian classic for spring, this risotto allows the delicate, asparagus-like flavour of bruscandoli to truly shine.


Bruscandoli Risotto

1 Bunch Bruscandoli
1 Pink Roscoff Onion, finely chopped
2 tbsp Extra Virgin Olive Oil
320g Vialone Nano or Carnaroli Risotto Rice
250ml Quality Dry White Wine
2 ltr Quality Vegetable Stock
Sea Salt
2 tbsp Unsalted Butter
50 g Parmigiano Reggiano, grated
A couple of sprigs of Fresh Flat Leaf Parsley, finely chopped

Wash the bruscandoli and gently dry. Chop roughly and set aside. Bring the stock to the boil. In a large and deep pot, heat the oil and gently fry the onion until translucent. Add the bruscandoli and let it soften for 2-3 minutes, stirring frequently.
Add the rice and fry it until fragrant, about 2 minutes, while stirring to avoid it sticking to the bottom. Pour in the wine and allow to evaporate ¿ give the rice a couple of good stirs while at it.

At this point, start adding the hot stock, one ladle at the time, and keep stirring constantly. Continue with the stock until the rice is al dente but tender. Taste and season with salt.

Remove from the heat, add a little bit more stock if the risotto has become too thick. Incorporate the cold butter and grated cheese, and stir energetically until both have melted. Finish with the fresh parsley, and serve with some extra grated Parmesan.

Terms and Conditions:
· This competition is open to all UK residents aged 18 or over (except for anyone directly connected with the planning or administration of this competition)
· Prize Details: There is one prize, ‘Polpo: A Venetian Cookbook’
· The closing date and time for entries into the competition is midnight on 30/04/2014. Entries placed after this date and time will not be included in the competition.
· The winner will be selected by Natoora as being best looking, most appetising image, in the week commencing 5/5/2014
· The winner of the prize will be contacted on Instagram within 5 days of selection, and will be given full details of how to redeem their prize. If the winner cannot be contacted or does not respond within 14 days of the initial notification, or cannot take up the prize, then we reserve the right to select another winner.
· The prize is non-transferable and there is no cash alternative available
· We reserve the right to substitute the prize with another prize of equal or greater value or to terminate, amend, extend or shorten the promotional period at any time and without notice.
· We have organised this competition in good faith but cannot accept any liability relating to the prize draw or the prize offered.
· All entry instructions form part of these terms and conditions. By entering this promotion, all participants will be deemed to have accepted and be bound by them
· The promoter of this competition is Natoora Limited. For details of the winner’s name and county please send a SAE to the Marketing Department, Natoora Ltd, Unit 8 Discovery Business Park, St James’s Road, London SE16 4RA.

Win: Mina Holland New Book ‘The Edible Atlas’


It is giveaway time of the year: we have one copy of Mina Holland’s lovely new book, ‘The Edible Atlas, Around the World in Thirty-Nine Cuisines‘, to give away to one lucky winner! In addition, the winner will receive a Natoora Hamper, with a selection of seasonal produce and some premium storecupboard essentials.

Giveaway Rules*:

1) Follow Natoora on Twitter: the giveaway is open only to Natoora Twitter followers.

2) Tweet us your favourite dish from your travels abroad, followed by the hashtag #WinEdibleAtlas

3) Expiry date: 11th April 2014

We will pick a winner at random, and announce him/her on Twitter on 15th April, as well as send a Private Message to provide details for sending the prize.

Start tweeting away, we can’t wait to hear all about your exotic dishes!

About the book:
‘The Edible Atlas’ explores what and why people eat as they do across the world, demystifying the flavours, ingredients, techniques and dishes at the heart of thirty-nine different cuisines. With fully adaptable recipes to suit beginners and confident cooks alike, learn to recreate dishes from all over the globe. It looks beautiful and the cover comes off and unfolds to become a map! Watch this video to find out more…

What others say about the book:

‘Fascinating, telling some fantastic stories about a broad range of cuisines…The food cries to be cooked’, Yotam Ottolenghi
‘It deserves a place on every cook’s bookshelf’, Russel Norman

Mina Holland 1

About the author:
Mina Holland is Contributing Editor of the Observer Food Monthly magazine and a food and drink writer. Travelling and living (and eating) abroad inspired her to write about what and why people eat as they do around the globe. The Edible Atlas is her first book. Mina has listed Natoora as one of a select number of places where she would recommend readers go to buy their ingredients, and we are very happy to give away a copy of her book to get readers inspired in the kitchen.

*Terms and conditions: Open to UK mainland residents only. Entry via Twitter only. Closing date is midnight 11/04/2014. Multiple entries will be counted as one. The prize is non exchangeable or transferable. No cash alternative. Some products might be subject to availability. Entries from third parties, bulk entries and automated entries will not be included. There will be 1 winner. Prize will be awarded by Natoora. The winner will be selected at random from all correct entries received by the closing date. Winner will be notified on Twitter by 15th April 2014. If you fail to respond to this tweet by the 18th April 2014, your prize may be forfeited. Delivery time and date will be agreed by both parties. By entering into the competition you agree to the terms and conditions.

Blood Orange Curd


This curd is a delicious and unique take on the more famous lemon version, making the most of orange season. Try it on pancakes, or to dec0rate sponges and meringues…of course, it is just as good by the spoonful or on toast.

Blood Orange Curd

8 egg yolks
190ml Blood Orange juice, strained
1 lime, juiced
165g caster superfine sugar
60g light muscovado sugar
70g cold butter, chopped
2 tsp vanilla essence

Place the egg yolks, orange juice, lime juice and sugar in a saucepan over low heat and whisk to combine.

Cook, stirring constantly, for 8–10 minutes or until thickened. Remove from the heat and gradually add the butter, stirring well after each addition.

Pour into a bowl, press some plastic wrap or baking paper onto the surface so it is completely covered and refrigerate for 1 hour or until thickened. Alternatively, scoop into sterilised jars. Store in the fridge after opening.

This recipe using Natoora Blood Oranges comes from talented chef and caterer Alix Caiger of Caiger&Co. Every month, Alix will join the team at Natoora W4 for some cooking demos featuring the best seasonal produce. Check our Facebook page for updates on upcoming events.

Tri-Colour Carrot Sabzi with Jasmine Petal Garam Masala


This beautiful recipe using Natoora Heritage Carrots has been created by Sumayya Usmani, Pakistani cook, teacher and food writer, and author of the blog of Pukka Paki. Sumayya has recently developed her line of Garam Masala spice blends, Masala Monsoon. Follow her along on Twitter at @MasalaMonsoon and @PukkaPaki.

Growing up with seasonal carrots in Pakistan, which were red, juicy and sweet, I have never found similar ones in the UK; until I used these purple carrots from Natoora. Sabzi literally means vegetable, and usually involves a stir frying and steaming method (called ‘dum’) with added spices, in order to liven up the dish. Here I have used my Masala Monsoon Jasmine Petal Garam Masala, which combines the aroma of spices and flowers into a visually pleasing and fragrant dish.

Tri-Colour Carrot Sabzi with Jasmine Petal Garam Masala

Serves: 5
Preparation and cooking time: 35 minutes

1 tbsp sunflower or corn oil
½ tsp cumin seeds
¼ tsp each of minced garlic and grated ginger
100 g datterini tomatoes, halved
450 g heritage purple, orange and yellow carrots, par boiled and chopped
½ tsp sea salt
¾ tsp Masala Monsoon Jasmine Petal Garam Masala
1 chopped green chilli
1 tbsp chopped coriander leaves

Heat the oil in a lidded saucepan over medium heat. When hot add the cumin seeds and let them pop. Next add the garlic and ginger and stir fry until the scent of the raw ginger has gone – add a splash of water to prevent it from burning. Add the tomatoes and cook until soft.

At this point, add the par-boiled carrots and sea salt. Cover the pan and turn the heat all the way down. Allow to cook until the carrots are soft (about 5-8 minutes). Add the Jasmine Petal Garam Masala and stir through. Serve garnished with chopped green chilli and coriander leaves.

Artichoke Bruschetta


This recipe using Natoora Mammole Artichokes comes from talented chef and caterer Alix Caiger of Caiger&Co. Every month, Alix will join the team at Natoora W4 for some cooking demos featuring the best seasonal produce. Check our Facebook page for updates on upcoming events.

Artichoke Bruschetta

A few sprigs of fresh thyme
2 bay leaves
3 small garlic cloves, chopped
1 tsp. fennel seeds
1 tsp. of fine sea salt
½ tsp. of freshly ground pepper
Peel from one of the lemons
60ml extra virgin olive oil
60ml freshly squeezed lemon juice (reserve the squeezed lemons do not throw away)
60ml good quality white wine or water
4 large artichokes
2 tbsp. fresh flat leaf parsley, finely chopped
1 garlic clove, peeled and smashed
100g green pitted olives
1 tbsp capers
Olive oil, salt and pepper
100g ricotta
Sage leaves fried in butter

Preheat the oven to 400°F.

In a large roasting pan, combine all the dry ingredients except the artichokes. Add a good glug of olive oil and fry for 2 mins. When this has cooked down a little, add the rest of the oil and lemon juice, and water/wine.

To prepare the artichokes, pull off and discard the thick outer leaves of the artichokes by bending them back and pulling them down toward the stem (Remove leaves that are dark green, but do not remove leaves that are green at the top and yellow on the bottom).

Snip off the tops of the leaves (at the point where the green and yellow come together) and trim around the base of the artichoke heart to smooth the sides and peel the stem.

Cut in half and scoop out the fuzzy choke with a small spoon. As each artichoke heart half is completed, add to the pan with the braising liquid. Make sure they are coated to prevent discolouration.

Cover the pan with a lid or parchment lined aluminium foil and cook until the hearts are tender when pierced with a knife, 30 to 40 minutes.

Remove the pan from the oven, uncover, and let the artichokes cool in the braising liquid.

Add the artichoke along with capers, parsley and green olives to a food processor. Blitz until mixed, loosening the mixture with the braising liquid. Season with the oil, salt and pepper.

Served with ricotta and crispy sage leaves on toast.

Welcome to our blog!
Welcome to the blog from Natoora. For those of you who don't know us, we sell some amazing food from our website (www.natoora.co.uk), from the best in fresh fruit and veg, to quality meat and fish, fine cheeses and charcuterie, and gourmet groceries. Click here to shop now!

Everyone here has a real passion for good food, not just from sourcing the very best available, but to preparing and cooking. Our fruit and veg is so good that we supply it to some of the best London restaurants such as The River Cafe, Theo Randall at the Intercontinental and The Greenhouse. With our professional and personal experience with food we have set up this blog to share our recipes, talk to other food lovers, and help you get the best out of what you buy.

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