Holiday Lunch Recipes
Fava bean pancakes (Food for the planet festival 2024)
Ingredients
1-2 tbsp vegetable oil or similar, for cooking
1 banana
225g fava bean flour
1 tsp bicarbonate of soda
330ml soy milk
1 tbsp caster sugar
1 tbsp apple cider vinegar or lemon juice
Method
Place all the ingredients apart from the oil into a blender and pulse until well combined. You may need to stop to scrape the sides down.
Heat a little oil in a non-stick frying pan.
Add 2 tablespoons of the batter to the frying pan over a medium heat. Cook until there are lots of bubbles - about 2 minutes.
Flip over and cook on the other side.
Repeat until all the batter is used up.Keep warm in a low oven until you’re ready to serve.
Store in the fridge in an airtight container for 3-5 days.
Based on a recipe by Hodmedods https://hodmedods.co.uk/blogs/recipes/vegan-scotch-pancakes-with-fava-flour?srsltid=AfmBOord9tnT1YwALlGtkRNbRUcM0lOdNAZ58ybjAj2NJWKgkvz4WXZ6
Flourless fava bean Brownies (Food for the planet festival 2024)
Ingredients
2 tbsp ground flax seeds
6 tbsp water
240g cooked split fava beans
3 tbsp sunflower oil
75g cocoa powder
1/4 tsp salt
1 tsp vanilla extract
105g granulated sugar
1.5 tsp baking powder
Method
Preheat the oven to 180°C (fan)/200°c/gas mark 6.
Line an 8 inch square tin with baking paper.
Mix the ground flax seeds with the water in a small bowl and set aside to thicken.
Place the cooked fava beans into a blender or food processor and pulse until broken down.
Add the remaining ingredients, including the flax mixture and pulse again until you have a smooth mixture.
Transfer to the prepared tin and bake in the oven for 25 minutes until firm on top. Don’t worry if the brownies are still soft inside - they’re meant to be a bit fudgy.
Remove from the oven and allow to cool before slicing and serving.
Store in the fridge in an airtight container for 3-5 days.
fava bean dip (Food for the planet festival 2024)
Ingredients
240g cooked fava beans
2 tbsp tahini
1 clove garlic, crushed
2 tbsp olive oil
Salt, to taste
1-2 tbsp water, optional
Method
Place the cooked fava beans, tahini, garlic and olive oil into a blender or food processor and pulse until smooth. You will need to stop at least once to scrape the sides down with a spatula.
Add water gradually while the blender is running until you have the consistency you like.
Taste and add salt as needed. Blend again.
Store in the fridge in an airtight container for up to three days.
carlin pea and pumpkin stew (Food for the planet festival 2024)
Ingredients
For the pumpkin
250g butternut squash or pumpkin, peeled and chopped
1 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
1 tsp sea salt
For the stew
1 tbsp olive oil
1 onion, peeled and finely chopped
1 carrot, peeled and finely chopped
1 clove garlic, peeled and crushed
1 small red chilli, deseeded and chopped
2 tbsp tomato puree
1 x 400g tin of carlin peas (chickpeas can also be used)
200g cherry tomatoes, halved
250ml hot vegetable stock
1 lemon, juiced
Salt and pepper
To serve
Oat creme fraiche
Handful of coriander leaves
1 red onion, finely chopped
Method
Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
Place the chopped pumpkin or squash into a roasting tin and add the olive oil, soaked paprika, ground cumin and sea salt. Mix well and roast for 40 minutes or until soft, stirring occasionally.
Meanwhile, in a large saucepan, heat up a tablespoon of olive oil. When hot add the chopped onion and carrot and stir well. Reduce the heat to low and cover with a lid. Cook for 10-15 minutes or until soft, stirring occasionally.
When soft remove the lid and increase the heat to medium. Cook for a further few minutes before adding the chopped garlic and chilli. Stir well and cook for a few more minutes.
Next add the tomato puree, the carlin peas and the halved cherry tomatoes. Stir well then add the vegetable stock. Bring to the boil, then reduce the heat and allow to simmer.
Once the pumpkin or squash is soft add this to the pan and stir well.
Taste and add salt, pepper and lemon juice as needed. You can also add extra smoked paprika or ground cumin at this stage if you like.
vegan cornbread (Food for the planet festival 2024)
Ingredients
3 tbsp ground flax seeds
6 tbsp water
300ml soy milk
1 tablespoon lemon juice or cider vinegar
3/4 teaspoon bicarbonate of soda
115g vegan butter, melted, or sunflower oil
100g granulated sugar
45g apple puree
3/4 teaspoon salt
165g fine cornmeal
165g plain flour
Method
Preheat oven to 180 C. Grease a 20cm x 30cm baking tin and line with non stick baking paper.
Mix the flax seeds and water together in a small bowl and set aside.
Measure out almond milk and add lemon juice. Leave to curdle for a few minutes then add bicarbonate of soda and stir again. Set aside.
To a large mixing bowl, add melted butter and sugar and whisk together. Then add the apple puree and flax egg, and whisk once more. Next add the almond milk mixture and whisk vigorously again to combine.
Add the salt, cornmeal, and flour and stir with a spoon until just incorporated. Don’t worry if it looks lumpy.
Transfer
Add batter to prepared dish(es) and bake for 30 minutes, or until the edges are golden brown and a toothpick inserted into the centre comes out clean.
Let rest in the baking dish for a few minutes before serving.
Colourful Cabbage slaw (Food for the planet festival 2024)
Ingredients
Slaw
1/2 white cabbage
1/2 red cabbage
1 large carrot, grated
Flat leaf parsley or coriander
Dressing
2 tbsp olive oil
1 lemon, juiced
1 tsp sumac
Salt and pepper, to taste
Method
Thinly slice white and red cabbage, grate carrot and mix them together.
Make a dressing - I've used olive oil, lemon juice, sumac and salt.
Cover the cabbage with the dressing, mix it together well and serve with freshly chopped parsley or coriander.
Based on a recipe from Cook Veggielicious: https://cookveggielicious.com/colourful-shredded-cabbage-salad-sumac-dressing
Lentil ragu (Brown’s FIeld July 2024)
Ingredients
250g pasta shapes
200g small brown lentils
1 large carrot
1 stick celery
1 onion
2 cloves garlic
2 tsp vegan bouillon powder (or any stock cubes X1)
1 tin chopped tomatoes
2 teaspoons oregano or mixed Mediterranean herbs
Optional 1 teaspoon fennel seeds
Optional pinch chilli flakes
Optional 100g grated cheese
Olive oil
Instructions
Cook the pasta and lentils in separate pans according to instructions and set aside
Chop the onion, garlic and celery into small pieces
Grate the carrot
In a pan, add 2-3 tablespoons olive oil and heat for 30 seconds and then add the onion, garlic, celery and carrots and stir on a medium heat until the vegetables have softened
Add the tomatoes, lentils and stock powder or crumbled stock cubes and stir in
Summer on low-medium heat for around ten minutes or until the sauce has reduced and thickened.
Add the pasta to the sauce and mix before serving with the optional cheese
*For vegan use nutritional yeast flakes or vegan cheese and can substitute pasta for GF if gluten free
Eton mess (Brown’s Field July 2024)
Ingredients
Packet of 4 meringues
300g Greek yoghurt
400g mixture of chopped berries and grapes
Instructions
1. Break up the meringues into a large bowl
2. Add the yoghurt and fruit and combine before serving
* For vegan buy vegan meringue and vegan Greek style yoghurt
Vegetable and bean chocolate chilli (SERVED AT BrownSField THIS MAY HALF TERM)
Ingredients
1 tablespoon oil (vegetable, sunflower or olive)
1 onion, peeled and chopped
2 cloves garlic, peeled and chopped
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon mild chilli powder
1 squash, chopped
1 red pepper, chopped
1 courgette, chopped
1 x 400g tin of kidney beans, drained and rinsed
1 x 400g tin of black beans, drained and rinsed
1 x 400g tin of chopped tomatoes
1 tablespoon cocoa powder
200ml hot vegetable stock
Salt and pepper to taste
Instructions
Heat a tablespoon of oil in a large saucepan.
Add a chopped onion and fry over a low heat for 10-15 minutes until soft, stirring often.
Next add the chopped garlic, stir and cook for 1-2 minutes until the garlic is soft.
Add the ground cumin, ground cinnamon and smoked paprika.
Stir well then add the chopped squash, pepper and courgette. Stir well and fry for 15 minutes or until soft.
Add the kidney beans, black beans, chopped tomatoes, cocoa powder and vegetable stock. Bring to the boil and cook for 10-15 minutes until the sauce thickens.
Season to taste with salt and pepper.
Serve with rice or wraps.
MILLIONAIRE’S SHORTBREAD
Makes 24
Ingredients
250g plain flour
75g caster sugar
175g butter, softened
For the caramel
100g butter or margarine
100g light muscovado sugar
397g can condensed milk
For the topping
200g milk chocolate, broken into pieces
Instructions
1. Heat the oven to 180C/160C fan/gas 4. Lightly grease and line a 20cm square cake tin.
2. To make the shortbread, mix 250g plain flour and 75g caster sugar in a bowl. Rub in 175g softened butter or margarine with your finger tips until the mixture resembles fine breadcrumbs.
3. Knead together until it forms a dough, then press it into the base of the prepared tin.
4. Prick a few times with a fork and bake for 20 minutes or until firm to the touch and golden brown. Leave to cool in the tin.
5. Next make the caramel. Place 100g butter or margarine, 100g light muscovado sugar and 397g condensed milk in a pan and heat gently until the sugar has dissolved. Continually stir with a spatula to make sure it doesn't stick.
6. Once the sugar has dissolved turn the heat up, constantly stirring and bring it to the boil. Once boiled lower the heat and keep stirring for 5-10 minutes until thick. Pour over the shortbread and leave to cool.
7. Now make the chocolate topping. Melt your 200g chocolate slowly in a bowl over a pan of hot water. Pour over the cold caramel and leave to set. Cut into squares or bars with a hot knife.
LENTIL AND VEGETABLE BOLOGNAISE (served at AKEMAN ST THIS MAY HALF TERM)
Serves 4
Ingredients
2 tsp olive oil
2 large onions, chopped
3 carrots, chopped
2 stems celery, chopped
2 tsp fresh thyme leaves, or 1 tsp dried thyme
2 garlic cloves, finely chopped
2 tbsp tomato purée
500g/1lb 2oz Puy lentils, rinsed and drained
1 x 400g tin tomatoes
1½ litres/2½ pints vegetable stock
1 tbsp balsamic vinegar
300g/10½oz dried pasta
vegetarian cheese, to serve
green salad, to serve
Instructions
Heat a large sauté pan or casserole dish until medium hot. Add the olive oil, onions, carrots
and celery and cook over a medium heat for 5 minutes. You want them to soften but not
colour – you can put a lid onto the pan to help keep the moisture in and steam the
vegetables at the same time.
Add the thyme and garlic and cook for another minute then add the tomato purée and turn
the heat up. Stir well so that the tomato purée goes all through the vegetables then add the
Puy lentils and mix once more.
Tip in the tinned tomatoes and the vegetable stock, stir well and bring to the boil. Turn the
heat down to a gentle simmer and cook for 20-25 minutes until the lentils are tender and the
sauce reduced slightly. Add the balsamic vinegar and season with salt and pepper.
When the sauce has only 15 minutes left to cook, bring a large saucepan of salted water to
the boil. Add the pasta and cook to al dente according to packet instructions, then drain,
reserving some of the cooking water.
You have enough sauce to serve 8 people. To serve 4, set aside half the sauce at this point.
Tip the drained pasta into the sauté pan with the sauce and mix well, adding the reserved
pasta water if necessary to coat all the pasta in sauce. Serve straightaway with a green
salad and a grating of cheese.
Fresh fruit tart (served at AKEMAN ST THIS MAY HALF TERM)
Serves 4
Ingredients
For the pastry
100g/3½oz unsalted butter, softened
50g/1¾oz icing sugar
2 free-range egg yolks
200g/7oz plain flour, plus extra for dusting
¼ tsp fine salt
For the filling
300ml/½ pint full-fat milk
1 tsp vanilla bean paste
pinch salt
2 free-range egg yolks
50g/1¾oz granulated sugar
2 tbsp cornflour
30g/1oz unsalted butter
To decorate
500g/1lb 2oz small strawberries, hulled and halved or any other soft fruit or berries you may prefer
1 tbsp caster sugar
Instructions
To make the pastry, put the butter and icing sugar in a food processor and blitz until
combined. Add the egg yolks and blitz until smooth. Add the flour and salt and blitz until a
dough starts to form. Shape the dough into a ball, flatten to a disc and then wrap and chill in
the fridge for around 30 minutes.
To make the filling, heat the milk, vanilla paste and salt over a low heat until
gently steaming.
Meanwhile, put the egg yolks, sugar and cornflour in a bowl and stir together until smooth
and thick. Slowly pour in the hot milk in a thin stream, stirring with a whisk.
Pour the mixture back into the pan and cook over a low heat, stirring constantly, until
thickened. Remove from the heat and stir in the butter until it melts and combines with the
thickened mixture.
Pour the mixture into a bowl and cover the surface with cling film to prevent a skin from
forming. Leave to cool for 10 minutes, then chill until needed.
Tip the dough onto a lightly floured work surface and dust a bit more flour on top. Roll out to
form a circle about 30cm/12in in diameter. Line a 23cm/9in loose-bottomed fluted tart tin with
the pastry, gently pressing it down into the tin and up the sides. Leave the pastry
overhanging the edge of the tin and trim away any excess pastry. Prick the base all over with
a fork, then chill for 30 minutes.
Preheat the oven to 200C/180C Fan/Gas 6.
Remove the tart tin from the fridge and place on a baking tray. Take a large square of baking
paper and crumple it up into a ball, then uncrumple it and use it to line the pastry. Fill with
baking beans to support the edges as the pastry bakes.
Blind bake for 10–12 minutes, until the edges are just turning golden. Lift out the baking
paper and beans and bake for a further 7–10 minutes, until golden and crisp all over. Leave
to cool.
Sprinkle the strawberries with the caster sugar and set aside for 5 minutes until they begin to
release their juices. Remove the crème pâtissière from the fridge and stir briefly until
smooth. Pour it into the cooled pastry case and spread evenly.
Decorate with the strawberries in concentric circles. Cut into slices and serve.
Roasted tomato and pepper soup (served at Clay FARM HOLIDAY LUNCH AT EASTEr)
Serves 4
Ingredients
2 tablespoons olive or sunflower oil
400g cherry tomatoes
2 red, yellow or orange peppers, chopped
1 onion, peeled and chopped
2 cloves garlic, peeled and chopped
1 teaspoon balsamic vinegar (optional)
1 litre of vegetable stock
1 teaspoon dried oregano or mixed herbs
Salt and pepper to taste
Instructions
Preheat the oven to 180°C (fan)/200°C/gas mark 6.
Place the cherry tomatoes and the chopped peppers into a baking dish. Drizzle with 1 tablespoon oil and season with a little salt and pepper. Roast in the oven for 20 minutes. Remove from the oven, stir and roast for a further 20 minutes. Remove and set aside.
Meanwhile, heat the remaining tablespoon oil in a frying pan and add the chopped onion. Stir and cook slowly over a low heat for 10-15 minutes until soft and turning golden brown.
Add the chopped garlic and stir well. Continue to cook for several minutes until the garlic is soft. Stir in the balsamic vinegar and remove from the heat.
Place the cooked onion, tomatoes and peppers into a blender. Add a litre of vegetable stock, a teaspoon of dried herbs and some salt and pepper. Blend until smooth.
If you do not have a jug blender you can put everything in a large bowl or saucepan and use a handheld stick blender.
CAULIFLOWER, POTATO AND CHICKPEA CURRY (served at AKEMAN ST HOLIDAY LUNCH AT EASTEr)
Serves 4
Ingredients
2 tablespoons vegetable or sunflower oil, separated
2 teaspoon cumin seeds, separated
1 small cauliflower, broken into florets
2 medium potatoes, chopped into bite size pieces
1 onion, peeled and chopped
1 teaspoon ginger paste (or finely chopped ginger)
1 teaspoon garlic paste (or finely chopped garlic)
1 teaspoon ground turmeric
1 teaspoon chilli powder (or to taste), optional
1 x 400g tin of chickpeas, drained and rinsed
1 x 400g tin of coconut milk
200ml hot vegetable stock
1 teaspoon garam masala
Salt and pepper to taste
Instructions
Preheat the oven to 180°C (fan)/200°C/gas mark 6.
Place the cauliflower florets into a roasting tin. Drizzle with 1 tablespoon oil, a teaspoon cumin seeds and season with a little salt. Mix well. Place in the oven for 20 minutes, remove and stir, then return to the oven for a further 20 minutes or until cooked through and turning golden brown. Set aside.
Place the chopped potatoes in a small saucepan. Cover with water and bring to the boil. Reduce the heat to a simmer and cook until soft. Drain and set aside.
Heat the remaining tablespoon of oil in a large saucepan. Add a teaspoon of cumin seeds and cook for a minute or until turning golden brown. Add the chopped onion and cook over a low heat for 10-15 minutes until soft.
Add a teaspoon of garlic paste and a teaspoon of ginger paste. Stir, cook for 1 minute.
Add a teaspoon of turmeric powder and chilli powder (if using). Stir and cook for 1 minute.
Pour in the coconut milk and bring to the boil. Add the chickpeas and the cooked cauliflower and potatoes. Stir well.
Add the vegetable stock a little at a time until you have the consistency you like.
Now add a teaspoon of garam masala and stir well. Add salt and pepper to taste.
Serve with rice or roti.
Pasta and roasted vegetable sauce (SERVED AT BROWNSFIELD HOLIDAY LUNCH AT EASTEr)
Serves 4
Ingredients
2 tablespoons oil (vegetable, sunflower or olive), separated
1 onion, peeled and chopped
2 cloves garlic, peeled and chopped
1 aubergine, chopped
1 red pepper, chopped
1 courgette, chopped
1 small butternut squash, chopped (no need to peel)
1 x 400g tin of chopped tomatoes
300g dried pasta (eg penne, fusilli)
Salt and pepper to taste
Instructions
Preheat the oven to 180°C (fan)/200°C/gas mark 6.
Place the chopped aubergine, red pepper, courgette and butternut squash into a roasting dish. Drizzle with 1 tablespoon oil and season with a little salt.
Roast for 20 minutes, stir, then return to the oven for a further 20 minutes or until cooked through.
Heat a tablespoon of oil in a large saucepan.
Add a chopped onion and fry over a low heat for 10-15 minutes until soft, stirring often.
Next add the chopped garlic, stir and cook for 1-2 minutes until the garlic is soft.
Add the chopped tomatoes and stir well.
When ready add the roasted vegetables and stir well. Season to taste with salt and pepper. If preferred you can blend the sauce at this stage with a stick or jug blender.
Cook the pasta according to the packet instructions.
Mix the pasta with the sauce and serve with grated cheese and salad.
Preheat the oven to 180°C (fan)/200°C/gas mark 6.
Place the chopped aubergine, red pepper, courgette and butternut squash into a roasting dish. Drizzle with 1 tablespoon oil and season with a little salt.
Roast for 20 minutes, stir, then return to the oven for a further 20 minutes or until cooked through.
Heat a tablespoon of oil in a large saucepan.
Add a chopped onion and fry over a low heat for 10-15 minutes until soft, stirring often.
Next add the chopped garlic, stir and cook for 1-2 minutes until the garlic is soft.
Add the chopped tomatoes and stir well.
When ready add the roasted vegetables and stir well. Season to taste with salt and pepper. If preferred you can blend the sauce at this stage with a stick or jug blender.
Cook the pasta according to the packet instructions.
Mix the pasta with the sauce and serve with grated cheese and salad.