Our Recipes Sustainable Recipes - Page 6

GARLICKY WHITE BEAN & KALE STEW Serves four INGREDIENTS 50g ghee or oil 2 medium onions 6 cloves garlic 1 teaspoon smoked paprika 5 bay leaves pinch chilli flakes sea salt cracked black pepper 500g cooked white beans (so a can or 2 of butter, cannelini…) 200g kale, shredded 3 -4 tomatoes, chopped olive oil to garnish METHOD BAKE QUINOA RISOTTO INGREDIENTS 1 cup quinoa, thoroughly washed (at least 5 times) 3 tbsp olive oil 1 celery stick finely diced 1 red onion, finely diced 4 garlic cloves , finely diced ½ tsp chilli flakes A sprinkling of fresh herbs, like thyme and rosemary or 1 tsp dried thyme ½ sweet potato, about 150 g, diced into 1cm 8 mushrooms, diced 60g chickpeas and or kidney beans 3 cups vegetable stock 1 head broccoli sea salt, to taste METHOD 1. Heat ghee or oil in a large pot. 2. Slice onions and add to the pot with a couple pinches sea salt, chilli, bay leaves and paprika. Cook for a few minutes until the onions have softened, then add sliced garlic. If the mixture starts to becomes dry, add a little water or stock. 3. Add all other ingredients, bring to a boil, season to taste, and serve with a drizzle of olive oil. 4. If you are going to let it simmer for a while, add the kale about 5-10 minutes before serving so that it retains more of its nutritional value. 1. Preheat oven to 150C. 2. In a large saucepan heat 2 tablespoons of olive oil over medium heat. Sweat the celery for about 5 minutes then add the onions, chilli, garlic and herbs. Sweat for another 5 minutes, stirring continuously. 3. Next, add the sweet potatoes and sauté for another 3–5 minutes before stirring in the mushrooms, quinoa and chick peas. Season with salt and transfer to a casserole of a deep roasting tray, add stock. Put the lid on or cover with foil and put into the oven. 4. Bake for 15 minutes, then remove and stir in the broccoli. 5