The Knobbly Plate

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Main Course

A Chinese Inspired Main course of Tender-stem Broccoli with Garlic and Chilli

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A vibrant celebration of spring’s arrival, this Chinese-inspired tender stem broccoli dish is a symphony of colour, texture, and bold, aromatic flavours. The young, delicate florets of tender stem broccoli—bright green and crisply sweet—are the star, embodying the freshness of the new season. Blanched just briefly to preserve their vibrant hue and satisfying crunch, they form a light yet hearty base for this vegetarian main course.

In a hot wok, slivers of fiery red chilli and fragrant ginger are swiftly stir-fried in a whisper of sesame oil. The aroma is immediate and heady, dancing in the air with notes of spice and warmth. The ginger adds a mellow heat, slightly sweet and earthy, while the chilli gives a bold, invigorating kick—perfectly balanced to awaken the palate without overwhelming it. Into this sizzling medley goes the broccoli, soaking up the seasoned oil, transforming as it tosses and glistens under the flame.

A splash of soy sauce adds a depth of umami and a hint of saltiness, while a drizzle of rice vinegar brings brightness that elevates the whole dish. Toasted sesame seeds are scattered over just before serving, adding a nutty crunch and a final layer of texture.

Served steaming hot with a side of jasmine rice or nestled over soft noodles, this dish is at once comforting and invigorating. It is a plateful of spring’s best offerings—fresh, light, and nourishing, yet brimming with personality. The contrast of tender greens and zesty aromatics makes it more than just a vegetarian option; it becomes a seasonal centrepiece. A dish that’s simple in preparation but rich in sensory delight—spring on a plate.

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A Chinese Inspired Main course of Tender-stem Broccoli with Garlic and Chilli
Author: 
Recipe type: Vegetarian/Vegan
Cuisine: Oriental
Prep time: 
Cook time: 
Total time: 
Serves: 4 persons
 
A fresh springtime dish of fresh tender stem broccoli served with garlic and chilli
Ingredients
  • * 400g long-stem broccoli stalks and florets separated
  • * 3 garlic cloves thinly sliced
  • * 4 tbsp olive oil
  • * 1 red chilli deseeded and sliced
Instructions
  1. Bring a large pan of salted water to the boil. Add the stalks and cook for 2 mins, then add the florets and cook for 2 mins more.
  2. Gently heat the garlic and oil together until the garlic just starts to sizzle and brown, then remove from the heat and add the chilli. Drain the broccoli really well and toss in the garlic oil to serve.

 

Classic Foraged Early Springtime Stinging Nettle Soup

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A classic bowl of foraged springtime stinging nettle soup is a celebration of the season’s earliest green gifts — wild, vivid, and nourishing. Emerging just as winter’s grip loosens, young stinging nettles (Urtica dioica) are among the first wild edibles to carpet forest floors and hedgerows. Gathered with care (and gloves!), their tender tops are packed with vitamins A, C, and iron, making them a staple for revitalizing springtime fare.

The soup begins simply. In a pot, onions and leeks are softened in butter or olive oil until sweet and golden. A couple of garlic cloves follow, just kissed by heat to release their aroma. Potatoes, diced small, are added next to lend body and creaminess. After a few stirs, vegetable or chicken stock is poured in, and the pot simmers until the potatoes yield easily to a fork.

Now, the star ingredient: fresh nettles, washed and stripped from their stems. The sting disappears within seconds of cooking, replaced by a deep green earthiness that’s somewhere between spinach and sorrel. They’re wilted briefly in the broth, their color bright and life-affirming.

A quick blend transforms everything into a velvety, emerald-hued soup. A swirl of cream or a spoonful of yogurt can soften its wild edge, and a grating of nutmeg or a squeeze of lemon sharpens it into balance. Some prefer it rustic, others pass it through a sieve for silkiness.

Served hot with crusty bread or a poached egg on top, this nettle soup is more than a meal — it’s a rite of spring, a connection to land and season. Each spoonful tastes of renewal, reminding us of the richness that comes from the wild, the overlooked, and the patiently gathered.

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Classic Foraged Early Springtime Stinging Nettle Soup
Author: 
Recipe type: Vegetarian
Cuisine: Foraged
Prep time: 
Cook time: 
Total time: 
Serves: 4 persons
 
A classic recipe for an early springtime recipe for stinging nettle soup
Ingredients
  • * 4 cups vegetable stock
  • * ½ cup heavy cream
  • * 2 cups diced peeled russet potato, roughly 1 large potato
  • * 2 cups diced leeks
  • * 2 medium sized shallots diced small
  • * 1 small yellow onion diced
  • * 3 tablespoons unsalted butter
  • * 1 cup diced celery
  • * Kosher salt to taste
  • * White pepper to taste
  • * 8 oz stinging nettles or roughly half a paper grocery bag full This should yield about 1 heaping packed cup after blanching, shocking and mincing.
Instructions
  1. * Harvest fresh nettles in the spring about 4-5 inches tall.
  2. * Wash the nettles in a sink of cold water, then dry them.
  3. * Working in batches in a large pot fitted with a steamer basket, steam the nettles until completely wilted. This should take about 2 minutes. Cool the nettles. Note that you can also add the nettles directly to the blender or soup raw for a stronger flavor.
  4. * Squeeze the nettles of excess water, chop finely and reserve. If you're more comfortable blanching nettles put 2-3 quarts of water in a large pot, along with 2 tablespoons of salt and bring to a boil, adding the nettles and cooking for 30 seconds.
  5. * Remove the nettles leaves and stems to a tray, spread them out and cool naturally.
  6. * Remove a handful of nettles and finely chop them to add after the soup is pureed.
  7. Finishing and serving
  8. * Crème fraiche
  9. * chopped dill or mint
  10. * chopped hard boiled egg optional
  11. * extra virgin olive oil to garnish, optional

 

Fresh Foraged Nettle Tagliatelle

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There’s something quietly magical about foraging for fresh young nettles in the golden hush of early spring. The earth is just beginning to stir from its winter slumber, and with the first blush of sunshine, tender green shoots begin to peek through the undergrowth. It’s the perfect time to wander through woodlands or along quiet country paths, fingers brushing over wild herbs and weeds, basket in hand, eyes alert for the unmistakable deep green of new nettles.

Gloves are a must, of course—nettles sting, even when they’re young—but there’s something deeply grounding in this ritual. It connects you to the season, to the land, to something older than any supermarket shelf. These early nettles are vibrant with nutrients, fresh and peppery in flavor, and once you blanch them, their sting softens into silk.

Back home, the transformation begins. Blanched nettles are wrung out, chopped fine, and kneaded into fresh pasta dough. The green stains your hands as you work, and the scent of fresh earth lingers in the air. Rolled and cut into delicate tagliatelle ribbons, the pasta takes on a soft, mossy hue—nature’s own color palette.

Boiled for just a moment and tossed with lemon zest, a pat of butter, or maybe some garlic and pecorino, nettle tagliatelle is a celebration of spring on a plate. It tastes of renewal, of simplicity, of wild things tamed just enough to nourish.

The joy isn’t just in the eating—it’s in the gathering, the making, the quiet hours spent in sunlight and steam. Foraging nettles in spring is not just about food, but about rhythm, presence, and the delicious satisfaction of coaxing a feast from the forest floor.


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Fresh Foraged Nettle Tagliatelle
Author: 
Recipe type: Vegan
Cuisine: British Foraged Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 4 persons
 
Ingredients
  • 10 ounces all-purpose flour,
  • about 2 heaping cups

4½ ounces blanched nettles or spinach, about a cup
Instructions
  1. Depending on how old your nettles are, you will need two or three big tong-fulls of fresh nettles to get your 4 ounces. I say tong-fulls because you do not want to pick up fresh nettles, as they will sting you. Thus the name. Get a huge pot of water boiling and add a handful of salt. Grab the nettles with tongs and put them into the boiling water. Stir around and boil for 1 to 3 minutes, depending on how old they are. Fish them out with a skimmer or the tongs and immediately dump them into a big bowl with ice water in it. Once they are cool, put them in a colander to strain.
  2. Remove any thick stems. Chop the nettles roughly. Puree the nettles with a little water in a blender. When you are done, add a little water into the bowl of the blender to help clean it out, but save the water -- you might need this "nettle water" if your dough is not moist enough.
  3. Put the flour in a large bowl and make a well in the center. Add the nettle puree and gradually incorporate it into the flour until you get a shaggy mass. If it's too stiff add a little of the nettle water. Start folding the dough over itself until it comes together, then begin kneading. This is a medium strength dough, so you’ll need to knead for 5 to 8 minutes.
  4. Cover the dough with a thin film of olive oil and wrap in plastic. Let it sit for an hour.
  5. Cut off a piece of the dough and roll it out in a pasta machine. How thick? Your choice. But the traditional width for strettine is relatively thick, about a little less than ⅛ inch. This corresponds to No. 5 on my machine, which is an Atlas.
  6. Once you have your sheet of pasta, you can cut it with the wide tines on your pasta cutter. That’s easy, but the real noodles are a little narrower. To hand cut your noodles, make sure the sheet is supple and cool, not sticky. If it is sticky, dust with a little flour and smooth it over the surface with your hand. Loosely roll the dough sheet up so that the slices you are about to make form long pasta. Using a sharp (it must be sharp, or you will be in trouble!) chef’s knife, cleaver or other large blade, slice the loose roll at intervals somewhere between ⅛ and ¼ inches. Lay the pasta on the counter or board with some flour dusted on them. Repeat with the rest of the dough.
  7. After every little batch, pick up the previous one that had been drying and give it a slight twist, making it into a loose nest. This makes for easier storage. The strettine will sit like this for up to a day. Boil in lots of salty water until they float, and then for another minute or two.

 

Fresh Foraged Wild Nettle Pesto

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There’s something deeply satisfying—almost primal—about foraging for your own food on an early sunny spring day. The air is crisp, kissed by the scent of damp earth and new blooms, while golden sunlight filters through the young leaves above, dappling the ground in warm patches. Birds chatter overhead as you crouch down, brushing aside tufts of moss or tall blades of grass, eyes scanning for nature’s hidden treasures: wild garlic, dandelion greens, tender nettles, or violet petals.

Each find feels like a secret whispered from the land—gifts tucked away in plain sight. There’s a peaceful rhythm to it: the slow walk, the careful picking, the light rustle of your gathering bag. And when you lift your face to the sun, hands stained green and heart light, there’s a quiet sense of abundance that no grocery store can match. The food is free, yes—but more than that, it’s alive. It connects you to the season, to the land, to something older and wiser than modern convenience.

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Later, in your kitchen, that same wild garlic becomes a vibrant pesto, spooned over crusty bread or tossed with warm pasta. Nettles turn into a silky soup, full of iron and freshness. These meals are simple, but rich in flavor and story. You can taste the spring sun, feel the joy of discovery, and remember the gentle rustle of wind through budding trees. Foraging turns nourishment into a celebration—of health, of the earth, and of our place within it. It’s not just food; it’s a reminder that the best things in life are often the simplest, waiting quietly just beyond the path.

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Fresh Foraged Wild Nettle Pesto
Author: 
Recipe type: Vegan
Cuisine: Foraged food
Prep time: 
Cook time: 
Total time: 
Serves: 6 persons
 
Fresh made early spring wild nettle pesto
Ingredients
  • cups (loosely packed) fresh nettle leaves - be careful; always use gloves or tongs when handling nettle; it stings!
  • 1 garlic clove, chopped
  • ⅓ cup toasted almonds*
  • 1 tbsp white miso
  • 1½ tbsp lemon juice, or more to taste
  • 2 tbsp nutritional yeast, or more to taste
  • ⅓ cup extra-virgin olive oil
  • Sea salt, to taste
  • 1-2 tbsp water
  • Optional: chili flakes
Instructions
  1. Always use gloves or tongs when handling fresh nettle - if you touch it with bare hands, it will sting and you will feel its effect for a few hours.
  2. Wearing gloves, wash the nettle under running water. In a food processor, combine the nettle, garlic, toasted almonds, miso, lemon juice (start with 1½ tablespoons) and nutritional yeast. Blend to combine.
  3. With the food processor running, drizzle in the olive oil. Stop the machine to scrape down the sides as needed. Add water, one tablespoon at a time and continue blending until you get a creamy texture. Taste and add salt, more lemon juice and/or chili flakes if necessary until it’s flavourful and well balanced. Serve with pasta, in a sandwich, as a dip, etc.

 

Creamy Courgette and Green Bean Gnocchi

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Creamy Courgette & Green Bean Gnocchi: A Healthy Vegan Italian Delight

Transport yourself to the rolling hills of Italy with this indulgently creamy yet wholesome Courgette & Green Bean Gnocchi. This vegan dish is a perfect marriage of fresh, vibrant vegetables and soft, pillowy gnocchi, making it a satisfying and nutritious meal to savor on a busy weeknight or a leisurely evening.

The dish starts with tender green beans, blanched to retain their crunch and vivid color, alongside courgettes (zucchini) sliced thin for a delicate, silky texture. These vegetables form the heart of this recipe, delivering a medley of flavors and nutrients. The courgette softens beautifully during cooking, almost melting into the sauce, while the green beans add a touch of snap to every bite.

The star of the show is the creamy sauce, made entirely plant-based yet luxuriously rich. A blend of cashews soaked and blended with garlic, lemon juice, and nutritional yeast creates a velvety, cheesy base without any dairy. A hint of fresh basil and a pinch of nutmeg elevate the flavor profile, giving the sauce a warm, aromatic depth that perfectly complements the earthiness of the vegetables.

Gnocchi, the iconic Italian dumplings, are lightly boiled until they float like clouds, then tossed with the sauce and vegetables to coat every morsel. A quick garnish of toasted pine nuts or crushed walnuts adds a delightful crunch, while an extra sprinkle of basil brings a burst of freshness.

This Creamy Courgette & Green Bean Gnocchi is not only delicious but also packed with vitamins, fibre, and healthy fats. It’s a dish that satisfies indulgent cravings while staying true to a healthy, plant-based ethos—a comforting bowl of Italian sunshine in every bite. Buon appetito!

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Creamy Courgette and Green Bean Gnocchi
Author: 
Recipe type: Vegan
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4 persons
 
Ingredients
  • 2 tablespoons olive oil
  • (+ extra to serve)
  • 3 courgettes
  • (about 350g / 11 oz) thinly sliced
  • 4 cloves garlic
  • thinly sliced
  • 1 pack green beans
  • (about 200g / 7 oz) trimmed
  • 1 pack gnocchi
  • (500g / 18oz)
  • 200g frozen peas
  • 1 x 400g tin butter beans
  • drained
  • bunch of basil
  • (about 30g / 1 oz) leaves separated but left whole
  • 2 tablespoons coconut yoghurt
  • (optional)
  • 1 lemon
  • zested & juiced
  • pinch of dried red chilli flakes
  • (optional)
  • pinch of flaky sea salt & black pepper
Instructions
  1. Warm the olive oil in a large frying pan set over medium–high heat; add the courgettes, garlic and a pinch of salt. Cook for 15–20 minutes, until jammy and golden.
  2. Meanwhile, bring a large saucepan of salted water to the boil, add the green beans and the gnocchi; cook for 3–4 minutes until tender, adding the peas for the final minute. Drain and set aside.
  3. Once the courgettes are cooked, set the heat to low; then tip the green beans and gnocchi into the frying pan. Add the butter beans, basil, coconut yoghurt (if using), lemon juice, chilli flakes (if using), a generous pinch of salt and plenty of black pepper; stir until combined.
  4. Divide the gnocchi between bowls, scatter over the lemon zest and drizzle generously with olive oil.

 

Winter Root Vegetables with Preserved Lemon Yoghurt

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This comforting winter dish celebrates the humble root vegetables of the season, bringing together their earthy sweetness with a tangy, creamy preserved lemon yoghurt for a perfect balance of flavors.

A medley of roasted root vegetables—carrots, parsnips, turnips, and golden beets—are the stars of this dish. Tossed in olive oil, smoked paprika, and thyme, they’re roasted until caramelized and tender. Their natural sweetness is intensified, complemented by a subtle smokiness and herbaceous aroma.

To add layers of texture, crispy chickpeas seasoned with cumin and coriander are scattered across the dish. These add a delightful crunch, alongside toasted seeds—like pumpkin and sesame—that lend nutty undertones.

The preserved lemon yoghurt ties it all together. Made with a plant-based yoghurt, the preserved lemons add a unique punch of salty, citrusy brightness that cuts through the richness of the roasted vegetables. To prepare, finely chop the preserved lemon and stir it into creamy vegan yoghurt with a touch of garlic, fresh dill, and a drizzle of olive oil.

Serve this dish warm, garnished with a sprinkling of fresh parsley or mint for color and freshness. Pair it with crusty sourdough bread or a grain like quinoa to turn it into a hearty meal.

Perfect for chilly evenings, this dish is not just filling but also nourishing. The combination of warm, roasted flavors with the vibrant zing of the preserved lemon yoghurt creates a delightful contrast, making it a memorable addition to any winter menu.

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Winter Root Vegetables with Preserved Lemon Yoghurt
Author: 
Recipe type: Vegan
Cuisine: British
Prep time: 
Cook time: 
Total time: 
Serves: 4 persons
 
Ingredients
  • 1 pumpkin or squash
(about 800g / 1 ¾ lb) cut into 2cm wedges
  • 3 beetroot
(about 400g) peeled & quartered
  • ½ celeriac
(about 400g / 14 oz) peeled & cut into 2cm chunks
  • 2 fennel bulbs
cut lengthways into eighths & fronds reserved
  • 2 sprigs rosemary
leaves picked
  • 2 tablespoons olive oil
  • large handful of soft herbs
(about 50g / 1.8 oz) roughly chopped (coriander & parsley work well)
  • pinch of flaky sea salt & black pepper
  • FOR THE PRESERVED LEMON YOGHURT
  • 1 tub coconut yoghurt
(about 250g / 9 oz)
  • 1 bulb garlic
  • 1 preserved lemon
seeds removed & finely chopped

Instructions
  1. Preheat the oven to 180°C fan / 390°F. Place the squash, beetroot, celeriac, fennel and rosemary on a large baking tray. Drizzle with olive oil and season generously.
  2. Slice off the top of the garlic bulb, wrap tightly in foil and pop it in the corner of the tray.
  3. Pace the tray in the oven and cook for 45–50 minutes until tender and deeply golden.
  4. Remove the garlic and mix together with the yoghurt, preserved lemon, a pinch of salt and plenty of black pepper. Transfer to a serving platter and spread out in a large circle
  5. To serve, pile the roasted veg on top of the yoghurt, along with any oil from the tray (this will be full of flavour). Scatter over the herbs and add a pinch of sea salt flakes.

 

Slow Cooked Courgettes and Creamy Butterbeans

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A humble bowl of comfort, creamy butterbeans meet tender courgettes in a dish that whispers of simplicity and warmth. The butterbeans, their texture soft yet satisfyingly robust, carry a richness that only slow simmering can draw out. They are infused with hints of garlic and a drizzle of olive oil, lending depth to their naturally nutty flavor.The courgettes, sliced thin and cooked until just tender, bring a delicate sweetness to the plate. Their vibrant green is a fresh contrast to the pale cream of the beans, a visual promise of the balance within. A gentle sauté allows them to hold their form, their flavor enhanced with a sprinkle of sea salt and a crack of black pepper.Together, the butterbeans and courgettes are bathed in a light, velvety broth, made from vegetable stock and a touch of cream. The liquid ties the elements together, coating each morsel with a silken finish that begs to be scooped up with crusty bread.A scattering of fresh thyme leaves or a grating of lemon zest adds a fragrant brightness to this homely dish, elevating it just enough while staying true to its essence: simple, wholesome, and utterly satisfying.

 

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Slow Cooked Courgettes and Creamy Butterbeans
Author: 
Recipe type: Vegan
Cuisine: British
Prep time: 
Cook time: 
Total time: 
Serves: 2 persons
 
Ingredients
  • 6 tablespoons olive oil
  • 4 cloves garlic
  • thinly sliced
  • pinch of dried red chilli flakes
  • (optional)
  • 3 courgettes
  • (about 800g / 28 oz ) 2 thinly sliced, 1 julienned/coarsely grated
  • 2 handfuls of pine nuts
  • (about 100g / 3.5 oz)
  • handful of basil
  • (about 30g / 1 oz)
  • handful of parsley
  • (about 15g / 0.5 oz)
  • 1 x 400g tin butter beans
  • (+ the liquid from the tin)
  • 1 vegetable stock cube
  • 2 tablespoons coconut yoghurt
  • 1 lemon
  • zested
Instructions
  1. Warm 2 tablespoons of olive oil in a large frying pan or shallow casserole dish set over medium heat; add the garlic and chilli flakes (if using), cook for 3–4 minutes until just golden.
  2. Add the sliced courgettes and a generous pinch of salt; cook for 20–25 minutes, stirring every so often, until tender and golden.
  3. Meanwhile, warm a small frying pan over low heat, add the pine nuts and cook for 6–8 minutes until golden. Pour into a mini-chopper, along with the basil, parsley and a pinch of salt. Blitz briefly to create a coarse paste; stir in the remaining 4 tablespoons of olive oil and set aside.
  4. Once the courgettes are cooked, increase the heat, then add the butter beans (along with the liquid from the tin) and crumble in the stock cube. Using kitchen paper, squeeze out any excess water from the grated courgette and stir the courgette into the pan; cook for 5 minutes until softened and most of the liquid has bubbled away.
  5. Remove the pan from the heat; stir in the coconut yoghurt, lemon zest and season generously. Spoon the pesto over the top and pour any leftovers into a small bowl to serve on the side. Delicious with fresh bread or warm toast.

 

Nettle Pasta

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So today I thought I would give my body a real boost from nature. So I decided to collect and make some nettle pasta for dinner tonight. Didn’t have to walk far as my local church yard is full of fresh nettles and as they are seen as a weed I just knew the vicar would be happy for me to remove a bag full or two. Here are the benefits of eating nettles. Also another great benefit is in your pocket. A bag of 00 pasta costs around £1.25 and you only need about 20p worth of that flour to make this meal. Everything else is absolutely free. In todays cost of living crisis that makes this meal a real bargain.

Eating nettles offers several health benefits, as they are a nutrient-dense plant with a long history of use in traditional medicine. Here are some of the key benefits:

  1. Rich in Nutrients: Nettles are packed with vitamins (A, C, K, and several B vitamins), minerals (iron, calcium, magnesium, and potassium), and antioxidants. They also contain essential amino acids and are a good source of protein for a plant.
  2. Anti-inflammatory Properties: Nettles have been traditionally used to reduce inflammation. They contain compounds like polyphenols and flavonoids, which help in managing inflammatory conditions like arthritis.
  3. Allergy Relief: Nettles have natural antihistamine properties, which can help alleviate symptoms of hay fever and other allergic reactions. They work by inhibiting the production of histamine, a compound responsible for allergic symptoms.
  4. Supports Digestive Health: Nettles are a natural diuretic and have been used to relieve water retention and improve kidney function. They also support healthy digestion by acting as a mild laxative.
  5. Boosts Immune System: The high vitamin C and iron content in nettles can boost the immune system, helping to fight off infections and prevent anemia.
  6. Promotes Skin Health: Nettles are often used in skincare for their anti-inflammatory and antioxidant properties, which can help treat conditions like eczema and acne. They also promote healthy hair and scalp when used topically.
  7. May Support Cardiovascular Health: Nettles have been shown to lower blood pressure and improve circulation, thanks to their diuretic properties and ability to reduce inflammation. This can contribute to overall heart health.
  8. Helps with Pain Management: Nettles have been traditionally used to relieve pain, especially joint and muscle pain, through both ingestion and topical application.
  9. Blood Sugar Regulation: Some studies suggest that nettles may help regulate blood sugar levels, making them beneficial for managing diabetes.
  10. Detoxification: Nettles help detoxify the body by promoting the elimination of toxins through the kidneys. Their high chlorophyll content supports liver function and overall detoxification.

To enjoy these benefits, nettles can be consumed as a tea, in soups, as a vegetable (similar to spinach), or in supplement form. It’s important to cook or process nettles before eating to neutralize the stinging hairs on the leaves and stems.

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Nettle Pasta
Author: 
Recipe type: Foraged Vegan Food
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 300g 00 grade pasta flour (or plain flour if all you have!)
  • A medium sized basket full (around half a carrier bag’s worth) of young nestle tops.
Instructions
  1. Bring a pot of salted water to the boil, grab the nettles with tongs or a pair of scissors and put them into the boiling water. Stir around and boil for 1 to 3 minutes, then turn off the heat and leave them to steep for ten minutes more.
  2. Pour the mixture into a blender and puree.
  3. Run this mixture through a sieve, removing any of the thick stems which may not have whizzed up in the blender. Squeeze out the pulp into the bowl, so you don’t waste a drop!
  4. Put the flour in a large bowl and make a well in the center. Add the nettle puree and gradually incorporate it into the flour until you get a shaggy mass. If it’s too stiff add a little more of the nettle water. Start folding the dough over itself until it comes together, then begin kneading. You don’t want to over knead/work the dough – a couple of minutes is plenty.
  5. Cover the dough with a thin film of olive oil and wrap in a beeswax cloth or damp tea towel. Let it sit for an hour minimum (although I like to leave mine overnight to mature the flavour).
  6. Cut off a piece of the dough and roll it out until its really thin on a lightly floured chopping board.
  7. Once you have your sheet of pasta, you can cut it into lengths using a sharpe knife or my favourite tool for making pasta – a pizza roller!
  8. Lay each pasta length/noodle over a rolling pin resting on top of a mixing bowl – or the back on a wooden chair.
  9. Boil in lots of salty water until they float, and then for another minute or two.
  10. Once all noodles have cooked, served with a splash of olive or walnut oil and a generous grating of cheese (I like parmesan – but you could go with a cheddar or vegan cheese).

 

 

Roasted Root Vegetables, Beetroot, Parsnips, Carrots and Red Onion

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Roasted root vegetables are such a classic and comforting dish, perfect for any occasion! The combination of beetroot, parsnips, carrots, and red onion offers a delightful mix of flavors and colors. Here’s a simple recipe to make them:

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Roasted Root Vegetables, Beetroot, Parsnips, Carrots and Red Onion
Author: 
Recipe type: Vegetarian
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 medium-sized beetroots, peeled and diced
  • 3 medium-sized parsnips, peeled and diced
  • 3 medium-sized carrots, peeled and diced
  • 1 large red onion, peeled and cut into wedges
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • Optional: herbs like thyme or rosemary for extra flavor
Instructions
  1. Preheat your oven to 200°C (400°F).
  2. In a large mixing bowl, combine all the diced vegetables.
  3. Drizzle the olive oil over the vegetables and toss them until evenly coated.
  4. Season with salt, pepper, and any herbs you're using. Toss again to distribute the seasoning.
  5. Spread the vegetables out onto a large baking tray in a single layer, ensuring they're not overcrowded. You can use two trays if needed.
  6. Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and lightly caramelized, stirring halfway through to ensure even cooking.
  7. Once done, remove from the oven and serve hot as a side dish to your favorite main course.

These roasted root vegetables are not only delicious but also packed with nutrients and vibrant colors that will brighten up any meal! Enjoy!

 

 

Vegan Chickpea Curry

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Vegan curry offers a plethora of benefits, making it a delicious and nutritious choice for anyone, regardless of their dietary preferences. Here are some of the key benefits:

  1. Nutrient-rich: Vegan curries often contain a variety of vegetables, legumes, and spices, providing a wide range of essential nutrients such as vitamins, minerals, and antioxidants. These nutrients are crucial for maintaining overall health and well-being.
  2. High in fiber: Ingredients like vegetables, lentils, and beans in vegan curries are high in fiber, which is important for digestive health. Fiber can help regulate bowel movements, lower cholesterol levels, and control blood sugar levels.
  3. Low in saturated fat: Vegan curries typically use plant-based oils instead of animal fats, making them lower in saturated fat and cholesterol. This can contribute to heart health and help reduce the risk of cardiovascular diseases.
  4. Promotes weight management: Due to their high fiber content and lower calorie density compared to meat-based dishes, vegan curries can be a great option for those looking to manage their weight. The fiber and protein in plant-based ingredients also help keep you feeling full and satisfied for longer periods.
  5. Supports environmental sustainability: Choosing vegan curry over meat-based dishes can have a positive impact on the environment. Plant-based diets generally have a lower carbon footprint and require fewer natural resources such as water and land, helping to reduce greenhouse gas emissions and preserve biodiversity.
  6. Versatile and flavorful: Vegan curries come in a variety of flavors and styles from different regions around the world, offering a diverse culinary experience. With the right combination of herbs and spices, vegan curries can be just as flavorful and satisfying as their meat-based counterparts.
  7. Allergy-friendly: Vegan curries are free from common allergens such as dairy, eggs, and gluten, making them suitable for people with food sensitivities or allergies. They can be easily customized to accommodate various dietary restrictions and preferences.

Overall, vegan curry is a delicious and nutritious option that offers numerous health benefits, supports environmental sustainability, and can be enjoyed by people with various dietary preferences and restrictions.

 

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Vegan Chickpea Curry
Author: 
Recipe type: Curry
Cuisine: India
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 shallots
  • 3 cloves of garlic
  • Thumb sized piece ginger
  • 2 peppers
  • 1 tin chickpeas drained
  • 400ml coconut milk
  • 400ml tinned tomatoes
  • 1 heaped teaspoon of peanut butter
  • 1 tbsp curry powder
  • 1 tsp turmeric
  • ½ tsp cumin powder
  • large pinch of salt
  • 50g spinach
  • squeeze of 1 lime
  • sprinkle chilli flakes
Instructions
  1. Roughly chop the shallots, ginger and garlic and get into a hot pan with a drizzle of oil
  2. In the meantime chop the peppers, add to the pan
  3. After a minute or two add the drained chickpeas and tinned tomatoes
  4. Add the spices and seasoning followed by the coconut milk
  5. Stir together on a high heat then add in the peanut butter
  6. Add the spinach just before serving and sprinkle with chilli flakes and a good squeeze of lime