RAW RAINBOW SLAW

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INGREDIENTS

(SERVES 4)

SLAW
3 Carrots (rainbow if possible)
3 Beetroots (mix of colours if possible)
5 or 6 Rainbow Chard Stalks
1 Pear (or Apple)
1 Handful of Blackberries
1 Handful of Pecans (or Walnuts)
1 Handful of Pumpkin seeds (or Sunflower Seeds)
A Splash of Maple Syrup
A Pinch of Flaked Sea Salt and Ground Black Pepper

DRESSING
3 Tbsp Olive Oil
The Zest and Juice of 1 Lemon
1 Tbsp Tahini
1 Tbsp Apple Cider Vinegar


APRON
Purple CrossOver

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RAW RAINBOW SLAW

I have a thing about bad coleslaw - I hate it! I’m scarred by the mayo heavy, translucent white cabbage with measly bits of carrot stuff you got on the side with a panini in the school canteen. I remember my mum used to make this super fresh and crunchy salad with all sorts of shredded veg, nuts and even some fresh or dried fruit mixed through with a zesty dressing (it was her not so subtle attempt to get as much raw veg as possible into us kids). For years I loved these colourful dishes, oblivious to the fact that they were in fact a ‘slaw’ - since that discovery I have created hundreds of exciting and exotic flavour combinations of ‘coleslaw’ - easily blowing that white flavourless slop out of the park every time. This recipe is jammed with all the veg I have growing in the garden at the moment and topped with berries from the bushes. This is one of those recipes you don’t have to take too seriously - use what you have. If you don’t have pear, swap it for an apple, walnuts for pecans… add celery or radish is you have it. Basically play with flavours, colours and textures - there is no right or wrong!


METHOD

Apron on

Lightly toast your nuts in a pan to release their flavours. As they start to smell deliciously nutty toss them with a splash of maple syrup and a pinch of salt. Lay them on a sheet of greaseproof paper to cool. Once cool, roughly chop using a sharp knife.

Peel, chop, and shred all your veg as thinly as possible (use a mandoline for the beetroot and carrot if you have one). Place everything in a big bowl.

Combine all the dressing ingredients together in a little jug and stir or quickly hand whisk.

Thinly slice your pear and add it to your big bowl of veg. Pour over the dressing, add the nuts and toss well.

Finely add your berries at the end so they don’t get mushed up - they will be a pretty pop of colour!

Enjoy,

Sarah x

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THE BEST FRESH BRUSCHETTA

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INGREDIENTS

(SERVES 4)
400g cherry tomatoes (try and get a mix of colours if possible)
400g sweet cantaloupe melon
2 unwaxed limes
50g pickled peppers
Small bunch of basil
Flaked sea salt and freshly ground black pepper
Olive oil
4 thick slices of good sourdough bread
2 cloves of garlic

APRON
Lava CrossOver

TEA TOWEL
Turquoise Tea Towel

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THE BEST FRESH BRUSCHETTA

This simple bruschetta is a carnival of colours and a true festival of flavours. The twist away from traditional bruschetta will excite and ignite your taste buds. The mix of ingredients might sound a little random but trust me the fresh flavours of the melon, tomato, lime and basil together make the perfect marriage. There is a slight kick from the pickled peppers which adds that extra spark to this beautiful aromatic mix. Choose the best ingredients you can, if possible home or locally grown fruit and veg and good bread (sourdough if possible). I served this as a starter at my first Supper Club and needless to say every single last plate came back shiny clean with not one crumb nor morsel of topping on them.


METHOD

Apron on


Heat the oven to 220C (200C fan)/.

Cut 4 chunky slices of sourdough. Drizzle them with olive oil and sprinkle with a hefty pinch of salt. Set them on a baking tray and roast until they are toasted on one side then turn to crisp up the other side.

While your toast is doing it’s thing - Chop up your tomatoes. Don’t worry if they are different sizes, the texture contrast of the chunks works. Cut up the melon and add it to the bowl of tomatoes. Add the juice of 1 lime and the zest of 2. Finely chop the pickled peppers and put them in the bowl with the torn basil. I like to drain my mix in a colander so it’s not too wet on the toast. Be sure to save the liquid, it will make a delicious dressing.

Once your bread is nice and crispy, rub one side with a clove of garlic (be brave and smother it on, the more garlicy the better).

Pile on your tomato mix high.

Enjoy,

Sarah x


Apron - Lava CrossOver
TeaTowel - Turquoise
Photos - Taca Works

ROASTED KALE, COCONUT, TOMATO SALAD

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INGREDIENTS

(SERVES 4)
400 g cherry tomatoes
Sea salt and freshly ground black pepper
Olive oil
2 unwaxed limes
1 head of green or purple kale - about 200 g
(stalks removed, leaves roughly torn into bite-size pieces)
Handful of unsweetened desiccated coconut
1 tbsp soy sauce or tamari

For the dressing:
Thumb-size piece of fresh ginger, peeled and finely chopped
1 tablespoon white miso paste
1 tablespoon tahini
1 tablespoon honey or agave syrup
1 tablespoon coconut or olive oil
1 red chilli, finely chopped

TEA TOWEL

Oatmeal Tea Towel

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WARM SALAD OF ROASTED KALE COCONUT AND TOMATOES

Growing and cooking organic, delicious food is a huge passion of mine. We grow our own kale and each summer our 94 year old Grandad (Terry) grows enough tomatoes to feed our entire family so this is a recipe where the key ingredients are literally at hand and that makes me incredibly happy. The dressing in this Anna Jones recipe combines all of my favourite flavours - it’s sweet and salty yet packs a fresh punch.

METHOD

Apron on


Heat the oven to 220C (200C fan)/.

Halve the tomatoes and place them on a baking tray with some salt and pepper, a good drizzle of olive oil, the zest of both limes, and the juice of one. Roast for 20 minutes until blistered and golden.

Next, pile the kale on to a baking tray with the coconut. Pour over the soy sauce and toss well until everything is coated. Roast in the oven with the tomatoes for the last 5 to 10 minutes of their cooking time, until crisp. 

Meanwhile, mix all the dressing ingredients together in a bowl with the juice of the second lime. Taste and add a little more seasoning or lime juice if needed, letting your taste buds guide you—remember the dressing will be less punchy once it hits the salad. Pull the kale and tomatoes out of the oven and transfer to a big bowl. Toss with the miso dressing, adding a little at a time and tasting as you go, and serve still warm.

Enjoy,

Sarah x


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Apron - Heavy Platinum
TeaTowel - Oatmeal
Photos - Taca Works
Recipe - Anna Jones