|
|
Recipes
|
Indulge in British food during the Fortnight! Seek out in-season fruits and vegetables, quality British meat and some of our country’s fabulous cheeses and dairy produce when you are out shopping and use these to create delicious meals at home. What about trying some of our most traditional dishes, such as Shepherd’s Pie or Apple Crumble, and giving them a modern twist?!
If you have children, consider involving them in the preparation of the meal – British Food Fortnight is a great opportunity to teach them a few cooking skills as well as an appreciation of the pleasures and health benefits of eating good food.
There are lots of recipe ideas for you to try. Follow the Recipe menu options to find the one that tempts you most!
|
|
|
Autumn Vegetable Medley |
|
|
|
Recipe from World Cancer Research Fund: www.wcrf-uk.org
Ingredients (serves 2)
- 2 tablespoons olive oil
- 1 medium onion, peeled and finely chopped
- 1 teaspoon turmeric
- 2cm/1 inch piece fresh ginger, peeled and finely chopped (or 1 teaspoon dried ginger)
- 1 green chilli (optional), deseeded and finely chopped
- 1 clove garlic (optional), peeled and finely chopped
- 300g/10oz potatoes, peeled and cut into small cubes
- 5 tablespoons water
- 360g/12oz butternut squash, peeled, deseeded and cut into small cubes
- 300g/10oz spinach (fresh or frozen), cooked according to packet instructions
- Chopped coriander, to garnish
Method
- Heat the oil in a lidded frying pan, add the onion and cook gently until soft, stirring continuously.
- Add the spices, chilli and garlic (if using) and cook for 2 minutes.
- Add the potatoes and water, stir well, cover and cook for 5 minutes.
- Add the butternut squash, stir well, cover and cook for another 10 minutes, adding extra water if necessary.
- Squeeze out liquid from the cooked spinach and chop. Add to the potatoes and butternut squash and cook for about 5 minutes, until all vegetables are tender.
- Serve on a warm plate with chopped coriander garnish if wished.
The dish keeps well for up to 2 days in a sealed container in the fridge.
Calories per serving 280 kcals
Fat per serving 11g
Salt per serving 1g
|
|
|
|
|
|
