Recipes to help you Eat for the Future

Blake’s Summer Veggies

Blake from Mucky Fingers HQ shares his ingenious & delicious ideas for cooking summer vegetables, including seasonal courgettes and asparagus.

Rosie Syke's White Bean cakes & Tomato salsa

Local chef Rosie Sykes is back with more of her culinary wisdom - showing us a simple & tasty summer dish, making the most of summer tomatoes, beans & aquafabada!

James’ No Moo Ragu

James from the wonderful Let's Cook Project is back with another fantastic family pasta recipe - No Moo Ragu. A delicious plant-based twist on the Italian classic!

Aasia’s Veggie Bhuna

Aasia from Bibi's Indian Cookery shares a simple & delicious seasonal veggie Bhuna, filled with onion tomatoes, pepper, mushrooms, green beans, chickpeas and warming spices.

David's Panzanella

David Underwood from Oriss & Sons makes a super seasonal, refreshing & frugal summer salad - Panzanella.

Food for our Future Recipe booklet

A collection of seasonal recipes from local chefs helping you to reduce food waste and to eat a climate diet.

Rosie Sykes’ Tommy Sauce for Baked Beans and more!!

This makes a large quantity of sauce but it freezes really well and is not exclusive to bean - it's great on pasta or stirred into rice or as the base of a lentil lasagne or moussaka.

You will need

• 2 tbsp olive oil

• 60g butter (optional use 2 more tbsp olive oil if you prefer)

• 1  large onion, peeled and sliced

• 1  large leek  trimmed but keep as much of the green as you can as it add so much flavour, washed and sliced

• 3 sticks of celery, trimmed, washed and sliced

• 3 carrots, thoroughly washed and sliced - you can peel the carrots if you like

• 6 cloves  garlic, peeled and roughly crushed

• 2x 400g tin tomatoes

• Few sprigs of any of the following rosemary thyme bay parsley oregano

• 95g dried apricots

• Sea salt and freshly ground black pepper

Instructions

• Heat the oil and butter over a medium to high heat and when just whot add the onions and a good dose of salt.

• Stir the onions very very well to get them beautifully coated in the fat. Once they start to steam a little turn the heat down and add a lid, leave to cook away for about 10 minutes stirring from time to time to avoid sticking, if they brown a little that’s ok.

• Once the onions look good and soft, remove the lid, turn up the heat and let them start to sizzle now add the leeks, stir and allow to wilt down, turn the heat to medium if they are browning too much. After about 5-7 minutes when the leeks have yielded add the celery, carrot and garlic. Turn the heat back up just to get them going - let them cook away for 5 minutes if you don’t want the garlic to brown.  Now add the dried apricots,  tinned tomatoes and about  a tin of hot water - use the water to swill any excess tomato out of the tins. Throw in any herbs you have and add a good grinding of black pepper and another pinch of salt. Bring the sauce to the boil and simmer for about 20-25 minutes until all the veg are soft and some liquid has evaporated off.

• Lift out the herbs and whizz the sauce with a stick blender or in a liquidiser. Taste the sauce and season if necessary. If you are a chilli fan this would be a good time to add in some chilli sauce.

• The sauce is now ready to use for baked beans and cooked pulses of choice. We like to use a mixture of lentils, haricots and butter beans.  Just add enough sauce to coat them well and check the seasoning again.