Ingredients

• 1 tsp toasted sesame oil
• 1cm fresh ginger, peeled and sliced
• 1 star anise
• 350ml chicken stock
• 1 tsp soy sauce
• A small handful of curly kale, torn into bite sized pieces
• 1 large British Lion egg, whisked
• 1 spring onion, finely sliced
• Coriander leaves, to garnish
• Sesame seeds, to garnish

Method

1. Heat the sesame oil in a small saucepan over a medium heat. Add the ginger and star anise and cook gently for 1 minute. 
2. Add the chicken stock and soy sauce and bring to the boil. 
3. Add the kale, season with salt and pepper and simmer for 3 minutes.
4. Reduce the heat to a gentle simmer and pour in the whisked egg in a steady stream. Leave for a minute to allow the egg ribbons to set. 
5. Pour the soup into a warm bowl and garnish with the spring onion, coriander leaves and sesame seeds. 

For the arancini;
800g leftover risotto of choice
150g frozen peas, defrosted
Juice of 1/2 lemon
100g mature cheddar grated

To coat the arancini;
200g toasted bread
50g plain flour
2 eggs, beaten with 1 tsp water

To serve; garlic mayo, fresh herbs, drizzle of extra virgin olive oil

Method

Step 1

Preheat the oven to 180C.
To make the arancini, mix the leftover risotto with the peas, lemon juice and cheddar, seasoning to taste.
Scoop up a golf ball sized amount and roll into a ball. Place the balls on a plate ready for rolling.

Step 2

To make the crumb, break up the toast a little and add to your food processor and blitz until you get a fine crumb and add to a shallow dish.

Step 3

Add the plain flour to a shallow bowl and the beaten egg to another.

Step 4

Roll each arancini in a little flour, then egg and finally coat in the breadcrumbs. Repeat.

Step 5

Drizzle a baking tray with olive oil and add the balls.
Bake for 25 minutes – turn halfway through.

Step 6

To serve, top with a little olive oil and fresh herbs.

Cooks tip – also delicious with some mozzarella in the middle of the arancini instead of the cheddar.

2 Steaks of your choice

60g Watercress, chopped

1 Onion, chopped

150g bulgur wheat

2tbsp Tomato puree

200g Tomato, diced

1tsp ground cumin

10g Fresh Mint, chopped

Salt & Pepper

Olive Oil

For the Mojo Verde:

30g Coriander

30g Watercress

2 cloves garlic

Juice of 2 limes

1tsp ground cumin

1 Chilli pepper

2 tsp white wine vinegar

2tbsp Olive oil

Salt & pepper

Method

1. For the sauce, add all ingredients to a food processor and blend. You can liquidise for a smoother texture if preferred.
2. For the tabbouleh, add the bulgur wheat to a heat-proof dish and cover with double the amount of boiling water. Meanwhile, fry the onion in a pan with a little olive oil. As the onions begin to soften, add a pinch of salt and the tomato puree.
3. The bulgur wheat should have absorbed all the water by now and be cooked – add the onions and set aside.
4. Season the steaks with salt & pepper on both sides. In a hot frying pan, seal the steaks on all sides before cooking for 1 min 30 sec – 2 mins on each side. Allow to rest.
5. To the cooled bulgur wheat and onions, add the tomatoes, watercress, cumin and mint. Stir to combine.
6. Slice the steak before serving ­– you can plate up individually, but this makes a great sharing platter with the addition of some flatbreads!

Recipe from www.thewatercresscompany.com

• 6 sheets fresh lasagne
• 260g bag spinach
• 350g tub tomato & basil pasta sauce
• 25g Parmesan, grated
• 2 medium eggs

Instructions

1. Cook the lasagne sheets in boiling water for 5 minutes until tender, drain.
2. Meanwhile, place the spinach in a large bowl and cover with clingfilm, microwave for 2 minutes until just wilted, gently squeeze out some of the excess water. Heat the tomato sauce in a saucepan.
3. To assemble, place 1 lasagne sheet on 2 plates, spoon over a third of sauce, then half the spinach, sprinkle with some cheese, repeat the layers finishing with sauce and cheese.
4. Poach the eggs to your liking and place on top of the lasagne. Serve with a green salad.

Ingredients

• 500g cauliflower florets
• 1 large red onion, cut into chunks
• 1 large red pepper cut into chunks
• 1 (400g) can chick peas, drained well
• 2 tbsp olive oil
• 2 tsp cumin seeds
• 1 tsp smoked paprika
• 1/2 tsp turmeric
• 1/2 tsp chili flakes
• Salt and fresh ground black pepper
• 6 medium Lion Quality eggs
• 1 (100g) bag baby spinach
• 4 tbsp Greek yogurt
• 1 tbsp tahini
• 1 tbsp olive oil
• 1 tbsp lemon juice

Method

1. Preheat the oven to 220oC/Fan 200oC/Gas 7   . Take large roasting tin ( you want everything to be in a single layer), add the cauliflower, onion, pepper, chick peas and oil and toss to mix. 
2. In a small bowl, mix together all the spices with a little salt and pepper – reserve 1/2 tsp for garnish, sprinkle the rest over the vegetables in the baking tray. 
3. Toss until they are evenly coated in the spices. Bake for 25 minutes or until the vegetables are tender and golden around the edges – stir a couple of time to ensure even cooking.
4. Whilst he vegetables cook, put the eggs in a small pan and cover with cold water. Bring to the boil, then simmer uncovered for 6 minutes – the water needs to be bubbling. 
5. Drain the eggs, and run them under cold water, tapping the shells as they cool. Once cold enough to handle peel and discard the shells. Cut the eggs in half and leave to cool.
6. Place all the dressing ingredients together in a bowl and mix together with a fork. 
7. Remove the vegetables from the oven, add the spinach leaves and half the dressing  and mix well the spinach leaves will wilt. Heap the warm salad onto a large serving dish. Top with the eggs, drizzle over the remaining dressing and the reserved spices. Serve warm or cold.

Ingredients                                    

2 chicken breasts

1-2tbsp miso paste*

1tbsp sesame oil*

1tbsp rice vinegar*

2tsp honey

For the Salad

80g watercress

2 spring onions, finely chopped

1 carrot, grated

1-2 beetroot, grated

¼ cabbage, grated

Fresh coriander, chopped

Sesame seeds

Method

1. Combine the miso, oil, rice vinegar and honey and marinate the chicken breasts in the fridge for 1hour minimum.
2. When ready to eat, preheat the oven to 200°. Bake the chicken breasts in an oven-proof dish for around 20-30 minutes, until cooked through. You can pan sear them first for a few minutes on each side to get a little colour if desired. Allow them to rest for 5 minutes once they come out of the oven.
3. Meanwhile, prepare your salad. Toss all the grated ingredients together in a bowl before adding them on top of a base of watercress alongside the spring onions.
4. Slice the chicken breast and lay on top of your salad.
5. Sprinkle everything with the coriander and sesame seeds.

Recipe from www.thewasabicompany.co.uk

Ingredients

25-30g dried shiitake mushrooms, rehydrated*

1tbsp soy sauce*

80g watercress

175g edamame beans

3 radishes, sliced

1 chilli, finely sliced

Sprinkle of sesame seeds

For the dressing:

2tbsp soy sauce*

2tbsp vinegar – white wine or sake vinegar*

1-2tbsp honey

1tbsp fresh ginger, grated or minced

1tsp sesame oil*

Method

1.      Mix the salad dressing

2.      Once the mushrooms are rehydrated as per the pack instructions, finely slice them and pan fry with a little sesame oil and the soy sauce until cooked.

3.      Arrange the watercress base with all the other components on top, including the mushrooms.

4.      Finish with a sprinkle of sesame seeds for flavour and crunch

INGREDIENTS

• 100g oats
• 700ml almond milk, we used ReRooted, or any milk
• 1 tbsp honey or sugar
• 1 thumbnail size piece fresh ginger, peeled & grated
• 1 tbsp cocoa powder (start with half & add more to taste if you don’t want it too rich)
• 1 large or 2 small pears, cored & thinly sliced
• 1 tbsp toasted almond flakes

Method

Prep time: 5 min – Cooking time: 5 min

• Combine the oats, almond milk, honey or sugar, ginger and cocoa powder in a saucepan. Bring up to heat, stirring regularly, until it comes to boiling point. Reduce the heat a little and cook for 5 minutes until the oats are soft and most of the milk has been absorbed.
• Divide into 2 bowls and top with the slices of pear and chopped almonds.

Recipe by www.riverford.co.uk

Ingredients

• 125g brown basmati rice
• 15g ginger
• 1 garlic clove
• 1 shallot
• 1 tablespoon rice vinegar
• 2 tablespoon tamari
• ½ tablespoon honey
• ¼ teaspoon cayenne pepper – to taste
• ⅓ Savoy cabbage
• 250g chicken breast strips
• 1 tablespoon cornflour
• 1 teaspoon sesame seeds
• 4 tablespoons kimchi

Method

Prep time: 15 min

Cooking time: 30 min

• Preheat your oven to 200˚C/Gas 6. Boil a kettle. Rinse the rice in a sieve. Add it to a saucepan with a pinch of salt. Cover with the boiling water and simmer for 25 mins, until tender.
• Meanwhile, peel and finely grate, or chop, the ginger and garlic. Peel and finely slice the shallot. Mix them with the vinegar, tamari and honey to make a sauce. Add cayenne pepper
• Cautiously to taste.
• SCut out a third of the cabbage, save the rest for another day. Remove and discard any tough core and finely shred the leaves. Wash them well (see cook’s Notes).
• Put a saucepan on the heat. Add the cabbage with a pinch of salt. Cook for 3-4 mins until starting to wilt and soften. Add a dash of water if it looks like drying out or scorching. Remove from the heat and keep to one side.
• Season the chicken lightly with salt and pepper. Dust it with the cornflour and give it a few turns to coat.
• Heat 1 tbsp oil in the frying pan and fry the chicken for 3-4 mins until coloured, crisp and cooked through. Add the ginger and garlic sauce and the sesame seeds. Let it all bubble away for 30 secs, until sticky. Remove from the heat.
• Return the cabbage to the heat to warm through. Stir in the kimchi and adjust the seasoning to taste.
• Drain the rice and serve it topped with the cabbage and sticky chicken.

Cook’s notes

After washing the cabbage leaves keep them wet. It allows you to cook them in the pan without the need for any oil; the residual water helps them to steam and wilt. You can add a dash more water if it looks like drying out. Chilli is a matter of personal taste, and cayenne pepper can be potent stuff. We advise you add it to the sauce to your liking. Start cautiously, you can always add more at the end.

Recipe by www.riverford.co.uk

400g pumpkin, butternut or onion

squash, cut into chunks

150g pumpkin seeds, toasted

1 tsp sesame seeds

1 tsp ground cumin

1 tbsp coriander seeds, toasted

and roughly crushed

Half tsp cayenne seeds

1 tsp smoked paprika

1 red onion

A splash of red wine vinegar

1 tbsp sumac

Pinch of sugar

150g bag salad leaves

150g Wootton white cheese or feta

A handful of toasted pistachios

1 small pomegranate

60ml olive oil

METHOD

1 Toss the pumpkin with oil and salt and roast for about 30 mins at 180C/gas 4.

2 Whilst the pumpkin roasts, make the dukka. In a pestle and mortar grind the pumpkin and sesame seeds until broken up, then stir in the cumin, coriander, cayenne and smoked paprika. Set mixture aside.

3 Make the sumac onions. Slice the red onion as thinly as possible; a mandolin is best for this. Mix with the red wine vinegar, sumac, sugar and a pinch of salt and set aside for at least 30 mins, stirring every so often.

4 When the pumpkin is ready, toss with the dukka mix then cook for a further 5 mins. Remove and leave to cool.

5 Toss the salad leaves with the onions and olive oil and arrange on plates with the pumpkin and dukka. Top with crumbled Wootton white, pomegranate seeds and pistachios.

Recipe by Riverford