Archive for the ‘Recipes’ Category

This beautiful recipe using Natoora Fresh Peas and Broad Beans has been created by Sumayya Jamil of Pukka Pakistani.

With sweet freshly cut grass and heart-warming sunshine, Spring’s freshness brings with it sunny vegetables which resonate the season’s hopeful anticipation. In Pakistan, we always eat seasonal vegetables – and rice has always been a great medium to combine them with. Pullaos are a quick and easy way to incorporate vegetables, meat or poultry in a one-pot dish. It is a stock based rice which allows the stock’s flavours to be infused into basmati rice. Here I have made a stock of warm whole garam masalas, gently caramelized red onions and added grass green broad beans and peas, offering the seasons fresh garden vibrancy to a simple rice dish. Complete the meal by serving with a cucumber and cumin raita.

Cooking time: 25-20 minutes
Serves: about 5 – 6 people as a main course

2 tbsp sunflower oil
2 medium red onions, cut into half moons
½ tsp grated ginger
½ tsp pureed garlic
50g shelled peas
50g shelled broad beans
200 grams basmati rice, washed and soaked in tap water for 30 minutes before cooking
1 tsp salt
½ tsp red chilli powder

Whole garam masalas:

1 inch cinnamon stick
1 tsp cumin seeds
1 tsp coriander seeds
3 cardamom pods, opened
5 cloves
10 black peppercorns
1 bay leaf

Heat the oil in a saucepan on medium heat and once hot add all the whole garam masalas and allow to pop but not burn. Once the oil is fragranced add the onions and stir fry until they turn medium brown. Now add the ginger and garlic and let the raw smell leave the pan. Turn heat down and add the peas and broadbean and stir for a minute. Now add salt and chilli powder and drained rice and stir fry for a minute. Turning the heat to low, add enough water to just cover the rice and cover pan and allow the rice to soak the water until the rice is cooked, you may need to keep checking to see if any more water needs to be added. Try not to use too much water as this will result in a mushy rice. Once ready, serve immediately with some cool raita.

This beautiful recipe using Natoora Wild Strawberries has been created by Sumayya Jamil of Pukka Pakistani.

The refuge from a hot summers day in Pakistan was always a sneaky Kulfi from the roadside vendor – much to my parents disapproval of a sweet treat in the middle of the day, I awaited the sweltering heat for a taste of heaven on a stick. These are a far cry from the over sugary infused milky pops I was used to. Here I have incorporated two different concepts in one – making them both healthier and eclectic in one breath. I’ve taken the concept of the trendy frozen yoghurt and fused it by first making a lassi (South Asian yogurt drink) with stunningly seasonal wild strawberries adorning it with pistachio and saffron – the result is an ever so slightly guilt free cross cultural icy reprieve from our lack of real Spring – lets say, these are just as bi-polar as British weather, only these are delicious!

Preparation time: 20 minutes plus freezing time
Makes about 6 ice pops

100g of wild strawberries and strawberries mixed together
30g caster sugar
150g Greek yoghurt
1 tbsp ricotta cheese
1 tsp chopped pistachios
pinch of saffron infused in hot milk

You will need ice pop moulds, lolly sticks and a blender

Ice pop moulds and ice lolly sticks should be washed and kept aside.

In a blender, blend all the ingredients and then pour into the moulds and place in the freezer for about 1 hour until semi-frozen. Now place the lolly sticks in the middle of each ice and freeze until completely frozen. Once ready dip the back of the mould in some hot water, which will help release, the ice pops. Serve immediately.

This is another fantastic recipe from Persian food expert and supperclub hostess Sabrina Ghayour. Click here for more information about upcoming events, or tweet @SabrinaGhayour to book onto her next dinner where you can enjoy some incredible flavours with Natoora fresh produce.

Serves 6

3 large whole rainbow trout about 5/600g each, gutted and de-scaled
2 large bunches of fresh coriander, roughly chopped, stalks and all
1 & 1/2 bulbs of garlic, cloves bashed, peeled and thinly sliced
3 large red chillies, thinly sliced
100g pine nuts
6 preserved lemons, finely chopped
2 bunches of spring onions, thinly sliced
Olive oil
Maldon sea salt
Ground black pepper

Preheat the oven to 200 C and line a baking tray with oven/baking paper. Add the pine nuts to the baking tray and toast them for 3-4 minutes whilst making sure you are checking them to prevent them from burning. Once toasted, set aside.

In a large frying pan over medium heat, drizzle enough olive oil to coat the base of the pan generously, then add the roughly sliced garlic and chillies and stir well to prevent burning. Once translucent, add the spring onion slices, followed by the coriander leaves and stalks and give everything a good stir until the herbs and spring onions soften. Then add the preserved lemons, stirring well again and lastly add the toasted pine nuts. Give ingredients one last stir and then remove from heat and allow to cool for at least 15 minutes.

Place the whole trout onto the same paper lined baking tray you toasted the pine nuts on and open up the belly cavity and divide the stuffing mixture into two. Pack the stuffing into the belly and head cavity. Once done, drizzle a little olive oil onto the fish skin, season well with salt and place in oven for 25-30 minutes (or less if fish are smaller).

Once cooked, serve whole and eat the stuffing with the fish for a delicious zesty accompaniment to the fish itself.

This recipe has been lovingly created by the blogger Kelly Peak. Visit her blog, The Pickled Pear for more fantastic recipes.

80g wild garlic leaves
50g toasted pine nuts
150 ml good olive oil
Zest of half a lemon and juice a tablespoon of lemon juice
50g grated Pecorino Sardo
Pinch of sea salt and pepper

Firstly heat a dry frying pan on a medium heat, once the pan is hot add the pine nuts, shaking the pan frequently until the pine nuts are nicely golden, then set aside.

Next put the wild garlic leaves, pine nuts, lemon juice, lemon zest and most of the olive oil into the blender, leaving a little oil olive to stir through at the end.

Once all ingredients are in the blender, blitz for around 30 seconds.

Empty the blender into a separate bowl and stir through the Pecorino.

Add the remaining olive oil to loosen the pesto.

Finally season with sea salt and black pepper to taste.

This serves around 4 people stirred through pasta. Any leftover pesto, add some bread crumbs and spread on white fish and bake in the oven.

Below a traditional dish from the Veneto region of Italy, Risotto of wild hops known as “Risotto con Bruscandoli”.

This recipe has been lovingly created by Evie at Saffron Strands Blog.Visit her site for more information on wild hops and more fantastic recipes here.

Risotto of Hop Shoots
(serves 2-4)

1 handful of hop shoots (the top 10cm tendrils of spring growth)
30g of unsalted butter
1 shallot, finely diced
1 large clove of garlic, sliced
150g of Carnaroli rice
50ml of white wine (optional)
About 800 ml vegetable stock
A small pinch of saffron (optional – it’s more for colour rather than flavour)
30g unsalted cold butter, diced
Salt & pepper
50g parmesan, grated + extra for serving

Wash the hop shoots thoroughly and cook in boiling salted water for two minutes. Immerse them in cold water to preserve colour and bite. Heat the stock to a simmer and if using the saffron, add it now.

Melt the first of the butter in a large, round bottom pan and add the diced shallot. Cook on a low to medium heat until soft then add the garlic. Cook for another two minutes before adding the rice. Stir for two minutes to coat the rice and until the grains become transluscent around the edges. If using wine, add it now and cook until it has disappeared. Add a ladleful of stock and some salt and pepper and stir. Once the liquid has been taken up by the rice, add another ladleful and continue this way until the stock is used up and the rice is cooked (firm but tender without a chalky centre). Add the hop shoots, roughly chopped, for the last 2-3 minutes.

Once you start adding the stock, the dish should be ready in about 20 minutes. You don’t need to stir the rice continually but do it often and towards the end make sure you stir it well. The consistency should be creamy but, in the Venetian manner, quite loose. Take the pan off the heat and stir in the diced butter and parmesan. Taste and add more salt and pepper if needed. Serve with extra parmesan.

Don’t forget to visit Saffron Strands for more information about the history and use of hops.

Buy Italian Wild Hops (Bruscandoli) online here

This is another fantastic recipe from Persian food expert and supperclub hostess Sabrina Ghayour.  Click here for more information about upcoming events, or tweet @SabrinaGhayour to book onto her next dinner where you can enjoy some incredible flavours with Natoora fresh produce.

This vegetarian broad bean dish hails from the northern provinces of Mazandaran and Gilan by the Caspian Sea. Its popularity has spread throughout Iran although it remains very much a regional dish that many Persians are still not familiar with. Broad beans are a very popular legume in Iran and are used it dips, salads, rice dishes as well as simply boiled and eaten straight from the pods.

With wonderful dill aroma, the garlic element of this dish, although vital, does not overpower its simplicity. The dish is finished with a whole egg, which rounds off the dish beautifully giving it an unctuous creaminess from the burst egg yolk.

Serves 4 as a starter or side dish

1 kg of broad beans, shelled with all skin removed
4 large free range eggs
1 whole bulb of garlic, cloves bashed then sliced
3 small bunches of fresh dill, finely chopped
3 tsp of turmeric powder
2 generous pinches of saffron
cooking oil
knob of butter
Maldon Sea Salt

This is a one-pan dish, so preheat a large cooking pot over a low heat and add a drizzle of olive oil. Lightly sweat the garlic down, cooking it until it becomes slightly translucent and cooked through. If it begins to brown too quickly, remove from the heat, turn the heat down and return the pan to it a few minutes later. Then add your shelled broad beans, turn the heat up just a little and stir well.

Add your turmeric, saffron and several generous teaspoons of Maldon sea salt, crushed and lastly add your chopped dill. Mix all the ingredients well together to incorporate the spices and allow the beans to cook just a little more, almost til they change from bright grassy green, to a slightly duller green. This is when the broad beans are cooked properly and the process should take about 10 minutes. Once you reach this stage, crack 4 free range eggs onto different areas in the pan and simply allow them to cook through, using the heat from the beans. This will take no more than 5 or so minutes. Serves immediately, with some bread (Persian flatbread or Tortilla wraps are nice and thin and therefore ideal) and enjoy!

This is how they do it Rome…

Serves 4

8 Italian Mammole Artichokes
1 Clove of Garlic
1 Large Unwaxed Amalfi Lemon
2 Tbsp Chopped Fresh Mint
Extra Virgin Olive Oil
50g Breadcrumbs
2 Tbsp Chopped Fresh Flat Leaf Parsley

First you’ll need to prepare the artichokes.
1. Remove the tough outer leaves.
2. With a very sharp knige, cut the top so that you are left with the tender part only.
3. Cut the stalk leaving only 4cm.
4. Put the artichoke upside down and press it down with your hand so that the leaves will separate (you will need to stuff them later, this way you can access the center of the artichoke).
5. Put them in a bowl with cold water and the juice of a lemon (to prevent discolouration).

Now finely chop the garlic and mix with the chopped mint, parsley, breadcrumbs and a little olive oil. Drain the artichokes of excess water. Using a teaspoon, stuff the mix into the artichokes.

Heat some oil in a pan. Then put the artichokes in the pan, head side down. Lightly fry for a few minutes, and drizzle with olive oil. Add enough water to cover the first half of the artichoke, then add salt and cover.

After half an hour, check with a fork. If it’s tender, it’s ready! Serve immediately and drizzle with the juice from the pan. This is a fantastic accompaniment to meat, cheese or eggs.

When produce is truly fresh and tasting superb, there isn’t much need for complicated recipes…

Baby Chard
Salt and Pepper
Amalfi Lemon Juice
Extra Virgin Olive Oil
Parmesan Shavings

Thinly slice the chard and dress with extra virgin olive oil and lemon juice until nicely coated. Season with salt and pepper and serve with generous shavings of Parmesan or Pecorino. You can also try it with fresh ricotta or caciotta.

Serve as a side to a host of meat and fish dishes, or with some beautiful heritage tomatoes.

Serves 4
500g Fresh Pasta Sheets
400g Buffalo Ricotta
800g Large Leaf Spinach
125g Grated Parmesan
Pinch of Grated Nutmeg
Salt and Pepper

To serve: Tomato Sauce, Bechamel Sauce or Butter

Preheat the oven to 180C.

Wash and boil the spinach leaves, before draining well. Leave to cool and squeeze out any excess water. Chop well with a mezzaluna before combining with the ricotta, parmesan and nutmeg. Season well with freshly ground pepper and salt to taste.

Cut the pasta sheets to around 20×10cm. Spoon the mixture onto each sheet in a line on the long side. Roll into tubes and lay onto a greased baking tray.

Now you can top with bechamel or tomato sauce and sprinkle over some grated parmesan, or simply some flakes of butter to melt over the cannelloni while they cook. Bake until crispy on top.

This recipe come from Nathan and Ruth at The Butchery Ltd.

A bit fancier and fresher than a traditional roast, delicious to celebrate Easter, depending on the weather on the day, maybe serve with crushed new potatoes, fresh spinach, peas and a radish or artichoke salad. For a cooler day, a warm Italian style white bean and artichoke casserole would be an ideal match.

Serves 4 – 6
Preparation time: 15 mins or less with a food processor or blender
Cooking time: 1 hr plus resting time

1kg Native Breed Rolled Double Lamb Loin Fillet
Salt and pepper to season

For the Tweaked Salsa Verde
1 large bunch Fresh Flat Leaf Parsley
1/2 bunch Fresh Mint
1/4 bunch Fresh Oregano
1 bunch Spring Onions
Small clove of Garlic well crushed
zest and juice of 1 Unwaxed Amalfi Lemon
Good glug of Extra Virgin Olive Oil
Good couple of glugs of red wine vinegar
1 tbsp capers
1-4 anchovies (to taste, optional)

The Salsa Verde is great prepared the day before so all the ingredients can “become friends”.

I like to finely chop all the herbs, spring onions, capers and anchovies (if using) by hand.

Combine all chopped ingredients in a small bowl, add garlic, lemon juice and zest. Add the olive oil and just cover with red wine vinegar, taste and add more herbs, capers etc if you want, maybe some salt if you haven’t used the anchovies or many capers.

Store covered in the refrigerator, get out a few hours before using to bring up to room temperature so the flavours pop.

Hints and Other Options
Salsa Verde is a great fresh, healthy flavour filled sauce to accompany most meats, fish, beans and potatoes. It is also infinitely flexible, if you don’t have oregano or don’t like it, leave it out. If using fish, change the mint to dill. If wild garlic is in season, add it instead of the garlic clove.

Salsa Verde can also be made in a blender or food processor if you prefer a smooth sauce. Do the garlic, capers and anchovies in a mortar and pestle if you want them really fine.

To cook and serve:
Preheat the oven to 220C.

Rub salt and pepper into the whole lamb loin, place in a small baking tray and place in the oven, turn down to 180 and cook for approx. 1 hr. Remove from the oven and rest well (at least 10mins) covered in a warm place, while you get the sides ready.

Slice the lamb crossways into 6 to 8 slices, lay out on a platter and spoon over the Salsa Verde.

Sit down and enjoy the lovely company you are sharing your meal with.