For those of you who didn’t manage to pick up a recipe card on Saturday, here’s all the food we enjoyed at the Food for the Future conference.
This recipe originally appeared on our website using beetroot rather than carrot. Have a go at using different root veggies or a combination – a great way to use up the last of your veg bag before your next delivery! For the vegan version, we swapped the egg for a couple of tablespoons of tahini.
Makes around 20 falafels, serving 5 – 6
1 tablespoon of oil
2 onions, chopped
2 teaspoons of ground cumin
500g raw carrot, grated
100g flour or breadcrumbs
a handful off fresh coriander roughly chopped (optional)
salt and pepper
a tablespoon of oil
Heat the oil gently in a pan and fry the onions until they are soft, then add the cumin and heat for a further minute. Put this mixture into a bowl with 1/3rd of the carrot, the flour/ breadcrumbs, egg and coriander. Blitz this mixture to a thick puree, with either a blender, or masher. Next, stir in the rest of the carrot and season well.
Using slightly damp hands, shape the mixture into around 20 balls. If you want to make bigger falafels just cook them a bit longer. Put the balls on a baking tray lined with greaseproof paper. If you have the time, let the them rest in the fridge for 15- 20 mins or until you are ready to cook them.
Brush a little oil over the falafels and bake them in the oven at 180°C fan/200°C/Gas mark 6. They should be crisp and cooked thoroughly after about 20-25 minutes.
The falafels freeze really well and can easily be defrosted the night before you need them. Just reheat them in the oven for around 10 minutes until piping hot in the centre. You can leave out the onions and blitz some raw garlic with the cumin for a speedier falafel.
Vegan Cabbage Rolls
Take some raw veg: beetroot, carrot, celeriac, kale and grate shred finely. Grate some apple and squeeze lemon juice to stop discolouration (optional).
Mix with horseradish sauce and mustard and season all to taste. If you’re making a vegan version, be sure to check you’re horseradish sauce is vegan, as sometimes they contain cream or egg. If not, you can use a small amount of freshly grated horseradish root instead. Leave to marinate for a while. Scatter over toasted cumin seeds or a spice mix of your choice. Cajun spice works well here too.
Take a savoy cabbage and peel off the leaves carefully. Cut out the hard core stem. Cut the leaves in half until you reach the the smaller leaves. The outer leaves of the cabbage are tough and could be discarded or blanched briefly to soften, before using.
To assemble the rolls take a small amount of your grated veg mix, place on the cabbage leaf and roll into a cylinder. Fix the rolls into place with cocktail sticks.
Serve with a dip made of yoghurt and mint, if you like.
A vegetarian take on the French classic, from Green Kitchen Stories. Swap the lentils for barley or mashed potato to make it even more local. Serves 4.
2 tbsp olive oil
1 yellow onion, chopped
4 cloves garlic, minced
8 small beets, peeled & quartered
4 medium sized carrots, sliced in large pieces
2 sprigs thyme
sea salt & pepper to taste
2 tbsp tomato paste
1 cup red wine
2 cups vegetable stock
3 bay leaves
2 tsp arrowroot powder, solved in 2 tbsp water (optional)
2 cups puy lentils, for serving
4 cups water
a pinch of sea salt
2 tbsp olive oil
2-3 portobello mushrooms
10 champignon mushroom
10 small pearl onions, peeled
Heat the olive oil in a large pan or casserole over medium heat. Stir in onions and garlic, sauté until soft. Toss beets, carrots, thyme and salt and pepper into the pan, cook for 5 minutes, stirring occasionally. Stir in the tomato paste, red vine, vegetable stock and bay leaves, let simmer on low heat for 40 minutes. Meanwhile prepare the lentils, mushrooms and pearl onions.
Rinse lentils under running water. Bring water to a boil, add lentils and lower to medium heat. Let simmer for 15 to 20 minutes, when almost done add salt. Set aside.
Heat olive oil in a pan. Lower the heat and sear the portobello, champignon mushrooms and pearl onions, stirring occasionally, until tender and golden in colour. Season to taste. Set aside.
Taste the stew, add more wine, stock or herbs if you like. If you prefer the stew a little thicker, add arrowroot mixture, but this is optional. Add mushrooms and onions and simmer for 10 more minutes. To serve, spoon the stew over a plate of lentils and sprinkle with fresh thyme.
This recipe comes from Hugh Fernley-Whittingstall’s book Veg Every Day – one of the most useful cook books around for Fife Dieters! You can increase the proportion of celeriac to half and half, or try other root veg such as swede, turnip, or kohlrabi. To make it extra decadent, sprinkle some Anster cheese over the top before baking.
750g potatoes – preferably a floury type
400ml double cream
2 large garlic cloves, crushed
¼ tsp freshly grated nutmeg
salt and pepper
Preheat the oven to 160 deg c / gas mark 3. Rub a gratin dish liberally with the butter.
Peel the potatoes and slice them thinly, either with a sharp knife or a mandolin. In a large bowl, whisk together the cream, garlic and nutmeg and season with salt and pepper. Toss the potatoes in the creamy mixture, then layer them in the gratin dish, spreading them as flat and evenly as you can. Pour over any remaining cream.
Bake for 1 ¼ to 1 ½ hour, pressing down with a spatula every 15 minutes or so to compress the potatoes and stop them drying out. The gratin is ready when the top is golden and bubbling and the potatoes are tender. You may want to turn up the oven to 200 deg c / gas mark 5 for the last 5 minutes to achieve a bit of extra bubbling crispness.
Heather Honey and Crowdie Ice Cream
This recipe was given to us by the team at the wonderful Gardener’s Cottage restaurant in Edinburgh. Makes ½ a litre.
250ml double cream
5 egg yolks
Place the eggs, sugar, milk and cream in a large heat proof bowl and whisk together. Place the bowl over a pan of simmering water, taking care to ensure the bowl is not actually touching the water. Continue to whisk the mixture gently until it becomes a thick custard.
Remove the bowl from the pan and mix in the honey and crowdie whilst the mixture is still warm. Allow to cool slightly before adding to your ice cream maker and churning. Serve with shortbread and a local berry coulis.
These biscuits add a herby note to the Scottish classic – we’re serving them with our crowdie ice cream at dinner. Makes approximately 50 small biscuits
250g butter, at room temperature
250g plain flour
1 – 1½ tbsp rosemary, depending on how strong you like the flavour
Cream the butter and sugar together in a large mixing bowl until smooth. Add the flour and rosemary and mix together into a stiff paste. Tip out onto a work surface and gently roll out until the paste is about 1cm thick. Cut out the desired shape using cookie cutters, or slice into fingers with a knife, and place on a baking tray. Bake in a pre-heated oven at gas mark 5 / 190 deg C for 12 – 15 minutes, or until pale golden brown – the exact timings will depend on the size and shape of your shortbreads. Set aside to cool on a wire rack.