Spinach and Sorrel Barleyotto Recipe

Spinach and Sorrel Barleyotto
Pearl barley makes a lovely change from rice in a risotto, and has a nutty taste and robust texture. This spring ‘barleyotto’ is zingy with sorrel, lemon juice and zest.

SERVES 2
PREP 15 mins
COOK 30 mins

Ingredients:
✔ 150g pearl barley
✔ 500ml vegetable stock or water
✔ 250g spinach
✔ 100g sorrel
✔ 50g vegetarian Parmesan-style cheese, grated
✔ 25g pumpkin seeds, toasted
✔ salt, to taste
✔ pea shoots, to garnish
For the lemon oil:
✔ Juice and zest of ½ lemon
✔ 2 tsp cold-pressed rapeseed oil

Directions:
1. Put the pearl barley and vegetable stock or water in a pan and bring to the boil. Reduce the heat and simmer with the lid on for 15 minutes. Turn off the heat, keep covered and leave to cool. Drain through a sieve, but reserve the pearl barley cooking liquid.

2. Wilt the spinach and sorrel and drain through a sieve. Keep the spinach water to add back to the barleyotto later. Purée half the spinach and sorrel mix and roughly chop the rest.

3. To make the lemon oil, mix the lemon juice, zest and rapeseed oil together. Set aside.

4. In a saucepan, gently heat up the pearl barley with the puréed and chopped spinach. Add the Parmesan-style cheese and pumpkin seeds, keeping some back to sprinkle on top, then stir in the lemon oil. Season to taste. You will then need to add a little spinach water and pearl barley cooking liquid to reach a soft, moist risotto consistency. To serve, decorate with fresh herbs, such as pea shoots.

[update title="Cook’s Tip" icon="info-circle"]This can be made with wild sorrel or garden sorrel; if you don’t have either, add in watercress or rocket.[/update]

[info title="Info message" icon="info-circle"]Per Serving 516 cals, fat 20g, sat fat 6.3g, carbs 64.6g, sugars 3g, protein 24g, salt 5.6g, fibre 5.8g[/info]

Palak Paneer

Palak Paneer
‘Palak’ is Indian spinach and this curry is best made with dark thick-leaved spinach or perpetual spinach. In supermarkets you can buy ‘cooking’ spinach which has more flavour than baby spinach leaves, which shrink to very little when cooked.

SERVES 4
PREP 15 mins
COOK 30 mins

Ingredients:
✔ 450g spinach, washed and stems removed
✔ 2 cloves garlic, crushed
✔ 5cm piece of fresh root ginger, peeled
✔ 2 green chillies, chopped
✔ 2 tbsp sunflower oil
✔ 1 onion, sliced
✔ 1 tsp ground coriander
✔ 1 tsp ground cumin
✔ 100g cherry tomatoes, halved
✔ ½ tsp garam masala
✔ ¼ tsp turmeric
✔ 250g paneer, cubed (shop bought or homemade: see recipe, opposite)
✔ lemon juice, to taste
✔ salt, to taste

Directions:
1. Wilt the spinach in a large saucepan and drain through a sieve, keeping the liquid to add to the curry later (see page 26).

2. Blend the garlic, ginger and chillies in a mini processor, or chop very finely.

3. Heat 1 tablespoon of the sunflower oil and fry the onion until beginning to caramelise. Add the ground coriander and cumin with the garlic, ginger and green chilli mix and stir-fry for a couple of minutes. Mix in the wilted spinach.

4. Heat 1 teaspoon of the sunflower oil in a frying pan and gently cook the cherry tomatoes with the garam masala, until the tomatoes are beginning to colour. Set aside.

5. Wipe out the frying pan and add the rest of the sunflower oil with the turmeric and heat gently. Add the cubed paneer, then gently fry on all sides until golden.

6. Heat the spinach mix with about 100ml of the leftover spinach water. Season to taste with lemon juice and salt. Add in the fried tomatoes and the paneer, and heat through. Serve with kulcha leavened Indian flatbreads, chapattis or parathas.

Cook’s Tip
You can buy paneer from Indian stores and some supermarkets. Shop-bought paneer has a bland taste and is more rubbery-textured than homemade; it must always be cooked before eating.

[info title="Nutritions" icon="info-circle"]Per Serving 315 cals, fat 22.2g, sat fat 10.4g, carbs 7.5g, sugars 5.3g, protein 20.9g, salt 1.4g, fibre 4.4g[/info]

Nettle and Lemon Cupcakes with Lavender Buttercream Recipe

Nettle and Lemon Cupcakes with Lavender Buttercream
MAKES 12 cupcakes
PREP 20 mins
COOK 15 mins

Ingredients:
✔ 100g nettle leaves, stems removed
✔ 200g unsalted butter, softened
✔ 150g granulated sugar
✔ 3 free-range eggs
✔ 2 tsp vanilla extract zest and juice of ½ lemon
✔ 250g plain flour
✔ 2 tsp baking powder
✔ ½ tsp salt
For the lavender buttercream
✔ 150g unsalted butter, softened
✔ 300g icing sugar
✔ 2 tsp dried culinary lavender, ground in a mortar and pestle
✔ 2 tbsp milk
Directions:
1. Preheat the oven to 170C/fan 150C/ gas 3. Line a muffin tin with paper cases.

2. Using rubber gloves, wash the nettle leaves. Place in a pan of boiling water and cook for 2–3 minutes. Refresh with cold water, drain and purée with a handheld blender. Set aside.

3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then beat in the nettle purée, vanilla, and the lemon zest and juice. Sift in the flour, baking powder and salt, then stir to gently combine.

4. Spoon the mixture into the paper cases, filling three-quarters full, then bake for 15 minutes or until an inserted skewer comes out clean. Cool for a few minutes in the tins, then move to a wire rack to cool completely before icing.

5. For the icing, cream the butter in a large bowl until fluffy. Add in the icing sugar and ground lavender and beat. Add in the milk, if necessary, to make it a frosting consistency. Decorate each cupcake with a swirl of buttercream.

[info title="Nutritions" icon="info-circle"]Per cupcake 461 cals, fat 25.7g, sat fat 15.7g, carbs 54.2g, sugars 38.1g, protein 4.2g, salt 0.5g, fibre 1.1g[/info]

Puy Lentil, Watercress, Rocket and Spinach Salad with Watercress Pesto Recipe

Puy Lentil, Watercress, Rocket and Spinach Salad with Watercress Pesto
This is a delicious and satisfying salad that can be served on its own with some good bread, or as a starter or side dish. It would also be lovely topped with a few slices of grilled or fried halloumi.

SERVES 2 as a main meal or 4 as starter or side dish
PREP 20 mins
COOK 20 mins

Ingredients:

✔ 75g dried Puy lentils

✔ 1 small onion, peeled and halved

✔ 1 bay leaf sprig of fresh thyme watercress pesto (see recipe, below)

✔ 1 tsp olive oil

✔ 1 tsp lemon juice

✔ salt and pepper

✔ For the salad:

✔ 1 medium beetroot, sliced very thinly with a mandolin or sharp knife

✔ 6 radishes, thinly sliced

✔ 25g hazelnuts, skinned, toasted and roughly chopped

✔ 75g watercress

✔ 50g rocket

✔ 50g baby spinach

✔ olive oil, to drizzle

✔ baby nasturtium leaves, for garnish (optional)

Directions:
1. Place the lentils in a saucepan with the onion, bay leaf and thyme. Bring to the boil, then simmer for 15–20 minutes, until the lentils are tender but still firm.

2. Drain and remove the onion and herbs. Stir 2–3 tablespoons of the watercress pesto through the warm lentils, adding the olive oil and lemon juice. Add a pinch of salt and ground black pepper, to taste. Set aside to cool.

3. Prepare the beetroot, radishes and hazelnuts. Spoon the lentils on to a serving platter and pile the watercress, rocket and spinach on top.

4. Arrange the beetroot and radishes among the leaves to look pretty, and then spoon drops of the pesto over the salad (you may not want to use all of it). Finally, drizzle over a little olive oil and scatter the chopped hazelnuts and nasturtium leaves over the top.

[info title="Nutritions" icon="info-circle"]Per serving (for 2) 833 cals, fat 70.1g, sat fat 9g, carbs 32.8g, sugars 11.6g, protein 18.1g, salt 2.4g, fibre 9.8g[/info]

Okonomiyaki Recipe

Okonomiyaki
Sometimes referred to as ‘Japanese pizza’, the name ‘okonomiyaki’ actually means ‘grilled as you like it’, which goes to explain the many regional styles as well as personal variations there are of this dish. Just to confuse matters, okonomiyaki is probably more accurately described as a cross between a thick omelette and a pancake. This interpretation is based on the Osaka-style, where all the ingredients are mixed together before cooking.

SERVES 4
PREP 15 mins
COOK 12 mins

Ingredients:

• 150g white cabbage, finely shredded
• 6 spring onions, thinly sliced
• 50g kohlrabi or turnip, peeled and coarsely grated
• 110g plain flour
• ½ tsp sea salt
• 2 large free-range eggs, lightly beaten
• 1½ tbsp sunflower oil
• For the topping:
• mayonnaise in a squeezy bottle, for drizzling
• handful of radishes, sliced
• handful of wild garlic leaves (and flowers) or chives, chopped
• 1 tbsp pink pickled ginger (see below)
• 1 tsp nori flakes

Directions:

1. Put the cabbage, spring onions and kohlrabi in a large mixing bowl. Add the flour and salt and stir well until thoroughly combined.
2. Mix the eggs with 100ml water. Pour it into the bowl containing the dry ingredients and stir gently but thoroughly until combined. Try to keep the stirring brief as you don’t want to activate the gluten in the flour as this will produce a heavy pancake.
3. Heat half the oil in a medium non-stick frying pan over a medium heat and tilt the pan so it coats the base. Tip the contents of the bowl into the pan and flatten with a spatula into a thick, round pancake shape, as even as you can get it. Turn the heat down slightly and cook for 5–6 minutes, until light golden.
4. Turn the pancake over (the easiest way to do this is to place a large plate on top of the pan and carefully turn it over to release the pancake). At this point, add the remaining oil to the pan before sliding the okonomiyaki back into the pan. Press down with a spatula and cook for another 5–6 minutes.
5. Slide the okonomiyaki on to a chopping board. Drizzle the mayonnaise in lines over the top and pile the radishes, wild garlic, pickled ginger and nori in the middle. Serve cut into wedges.

[info title="Info message" icon="info-circle"]Per Serving 295 cals, fat 18.6g, sat fat 2.2g, carbs 24.8g, sugars 3.2g, protein 7.5g, salt 1.2g, fibre 3.4g[/info]

Pickled Ginger
Liven up veggie sushi, rice and noodle dishes with this simple recipe for pickled ginger which, unlike most shop-bought alternatives, is natural coloured, rather than artificial pink. Mix together 4 tablespoons of rice vinegar and 2 tablespoons of caster/granulated sugar in a shallow bowl until the sugar dissolves. Add a 5cm piece of fresh root ginger, peeled and cut into paper-thin slices, and turn until coated. Leave the ginger for about 30 minutes to steep, or until softened. The ginger is ready to eat, but can be kept in an airtight container in the refrigerator for up to 2 weeks.

Mediterranean Roasted Halloumi with New Potatoes and Basil Dressing Recipe

Mediterranean Roasted Halloumi with New Potatoes and Basil Dressing
This simple dish is delicious with any new potatoes, but will taste extra special with Jersey Royals.

SERVES 4
PREP 10 mins
COOK 35 mins

Ingredients:

• 500g new potatoes, halved lengthways
• 3 mixed peppers, deseeded and sliced
• 1 tbsp lemon-infused olive oil
• 25g pack basil, stalks removed zest of ½ lemon, plus squeeze of juice
• 125g cherry tomatoes, halved
• 125g vegetarian halloumi, thickly sliced

Directions:

1. Preheat the oven to 200C/ fan 180C/gas 6. Cook the potatoes in a pan of boiling water for 5 minutes or until just tender. Drain, then tip into a large, shallow roasting tin and scatter over the sliced peppers.
2. Place the olive oil, basil leaves, lemon zest and juice into a small blender with some seasoning and blend until coarsely chopped. Pour over the vegetables and toss to coat. Roast for 20 minutes.
3. Turn up the heat to 220C/ fan 200C/gas 7. Add the halved tomatoes and sliced halloumi to the tray and return to the oven for a further 5–10 minutes, or until the cheese is golden brown. Serve straight away.

[info title="Info message" icon="info-circle"]Per serving 253 cals, fat 10.2g, sat fat 4.1g, carbs 27.9g, sugars 8.4g, protein 12.5g, salt 0.8g, fibre 3.5g[/info]

Rhubarb Sour Cream Crumble Cake Recipe

Rhubarb Sour Cream Crumble Cake
A moist, versatile cake, you can happily serve it warm for dessert with cream or ice cream, and enjoy any left over for morning coffee or afternoon tea the next day.

SERVES 12
PREP 25 mins
COOK 1 hr 10 mins

Ingredients:

• melted butter, to grease
• 185g self-raising flour
• 165g raw caster sugar, plus
• 1 tablespoon extra
• 125g butter, at room temperature, cubed
• 85g sour cream
• 2 free-range eggs, at room temperature
• 1½ tsp natural vanilla extract or essence
• 250g trimmed rhubarb, washed and cut into 4cm lengths icing sugar, to dust softly whipped cream or ice cream, to serve (optional)
• For the crumble topping:
• 35g plain flour
• 55g raw or brown sugar
• 1 tsp ground cinnamon
• 60g chilled butter, cubed
• 50g flaked almonds

Directions:

1. Preheat the oven to 170C/fan 150C/ gas 3. Grease a 22cm springform cake tin with melted butter and line the base with baking paper (see cook’s tip, below).
2. To make the crumble topping, put the flour, sugar and cinnamon in a medium bowl. Use your fingertips to rub in the butter until the mixture resembles coarse breadcrumbs. Stir in the almonds. Cover and put in the fridge while making the cake.
3. Place the flour, raw caster sugar, butter, sour cream, eggs and vanilla in a large bowl. Use an electric mixer to beat on low speed until combined. Increase the speed to high and beat for 3 minutes or until the mixture is well combined and very pale in colour. Spoon the mixture into the prepared tin and smooth the surface with the back of a spoon.
4. Toss the rhubarb pieces with the extra raw caster sugar. Scatter evenly over the top of the cake and then press gently into the batter. Sprinkle with the crumble topping to cover. 5 Bake in a preheated oven for 1 hour 5 minutes to 1 hour 10 minutes, or until a skewer inserted in the centre comes out clean. Leave the cake to stand in the tin for 5 minutes before removing the side of the tin, then transfer to a wire rack. Serve warm or at room temperature, on its own or with cream or ice cream.

[info title="COOK'S TIP" icon="info-circle"]To line a springform tin, tear off a square of baking paper about 10cm larger than the tin, release the outside of the tin, place the paper over the base and then clamp the side of the tin around the base to hold the paper in.[/info]

[update title="Nutritions" icon="info-circle"]Per serving 434 cals, fat 30.3g, sat fat 17.4g, carbs 36.2g, sugars 22.2g, protein 4.8g, salt 0.5g, fibre 1.3g[/update]

Grilled Steak with Smoky Sauliflower and White Bean Mash Recipe

Grilled Steak with Smoky Sauliflower and White Bean Mash
SERVES 6
PREP & COOKING 30 mins

Ingredients:

• 1 head (about 1kg) cauliflower, cut into florets
• 60ml (1 ⁄4 cup) Cobram Estate Light Flavour Extra Virgin Olive Oil, plus extra, to drizzle
• 2 large fresh rosemary sprigs, leaves picked, finely chopped
• 3 garlic cloves, crushed
• 1 lemon, rind finely grated, juiced
• 400g can cannellini beans, rinsed, drained
• 60ml (1 ⁄4 cup) water
• 2 x 300g porterhouse steaks, trimmed
• Steamed leafy greens, to serve
• Lemon wedges, to serve (optional)

Directions:

1. Heat a barbecue grill or chargrill pan on medium-high. Place cauliflower in a bowl. Drizzle with 1 tbs oil. Season. Toss to coat. Cook, turning, for 12 minutes or until charred and almost tender. Reserve 1 1⁄2 cups small florets.
2. Heat 1 1⁄2 tbs oil in a saucepan over medium-low heat. Add rosemary, garlic and rind. Cook, stirring, for 30 seconds or until aromatic. Stir in beans for 1 minute. Add water, lemon juice and cauliflower. Cook, covered, stirring occasionally, for 5-7 minutes or until cauliflower is tender. Use a stick blender to blend until almost smooth. Season well.
3. Drizzle steak with remaining oil. Season. Cook, turning, for 5 minutes for medium or until cooked to your liking. Rest for 3 minutes. Slice steak.
4. Divide mash among plates. Top with steak. Sprinkle with reserved cauliflower florets. Serve with greens and a drizzle of extra oil and lemon wedges, if using.

[info title="Nutrition" icon="info-circle"]PER SERVE • 40g protein • 19g fat (4g saturated fat) • 13g carb • 12g dietary fibre • 412 cals (1723kJ)[/info]

Creamy French Lentils with Silverbeet and Parsnip Recipe

Creamy French Lentils with Silverbeet and Parsnip
SERVES 4
PREP & COOKING 50 mins

Ingredients:

• 2 tbs extra virgin olive oil
• 1 leek, thinly sliced
• 1 brown onion, finely chopped
• 1 carrot, peeled, finely chopped
• 1 stick celery, finely chopped
• 275g small parsnips, peeled, cut into 1cm pieces
• 3 garlic cloves, crushed
• 210g (1 cup) French green lentils, rinsed
• 1L (4 cups) salt-reduced vegetable stock
• 2 fresh bay leaves, plus extra, to serve (optional)
• 6 fresh thyme sprigs
• 1 ⁄2 bunch silverbeet, de-stemmed, thinly sliced
• 1 tbs lemon juice
• 80ml (1 ⁄3 cup) light thickened cream

Directions:

1. Heat oil in a casserole dish over medium heat. Add leek, onion, carrot and celery. Cook, stirring, for 6 minutes or until softened. Add parsnip and garlic. Cook, stirring, for 4 minutes or until softened. Add lentils. Cook, stirring, for 1 minute to coat.
2. Add stock, bay leaves and thyme. Simmer, partially covered, stirring occasionally, for 28-30 minutes or until just tender.
3. Add silverbeet. Cook, stirring, for 3 minutes or until wilted. Stir in lemon juice and half the cream. Season. Drizzle with remaining cream and serve with extra bay leaves, if using.

[info title="Nutritions" icon="info-circle"]PER SERVE • 18g protein • 15g fat (4g saturated fat) • 40g carb • 15g dietary fibre • 401 cals (1678kJ)[/info]