Naive Zebra Welcome Guest | Login or Register

English And Organic!

Amazing.

Rustle it up after a night out, or make loads to go with roast chicken, roast sweet potatoes and sweetcorn.

Not a chilli fan?

This’ll work Ramiro peppers.

Prep time: 10 mins
Cooking time: 20-25 mins

Serving size: flexible

For each pepper you’ll need:

A chilli pepper (obviously)
Enough cream cheese, fresh ewe’s cheese or mascarpone to fill it
A piece of smoked streaky bacon, long enough to wrap around it
Freshly chopped coriander leaves, if you like

Preheat the oven to 200°C/400°F/gas 6.

Halve the pepper horizontally, cut through the stem, keeping it in tact.

Scoop out seeds and membrane.

Fold coriander into the cheese, if using.

Spoon cheese in to each half. Wrap each in bacon – enough to go round and cover the cheese.

Secure with cocktail sticks or place in a baking dish keeping the cut-end of the bacon secure.

Roast for 20-25 mins, until bacon is crisp.

50ml / 1 Beetroot
170ml / 2 Apples

This makes a fabulous drink which is best consumed on an empty stomach as it’s very cleansing!

Ingredients
1 small beetroot
½ cucumber
1 cup of pineapple chunks

Directions
Remove the top from the beetroot and scrub using water and a stiff vegetable brush to remove any dirt.
Peel or wash the cucumber. If the cucumber is waxed then remove the wax by peeling it.
Slice the pineapple and remove its tough skin.
Cut the fruit and vegetables to fit your juicer.
Juice and serve.

115ml / 2 Apples
115ml / 3 Carrots

These noodles make the perfect comfort food after a long day at work and they’re great as you can adapt them to the veg in your box.

Prep time: 10 minutes
Cooking time: 10-15 minutes

Serves 4

Peanut Dressing

6 tablespoons peanut butter
1 tablespoon soy sauce
1 garlic clove, finely minced
1 teaspoon fresh ginger, finely grated
A sliver of fresh red chilli, finely minced
2 tablespoons lime juice
1 tablespoon rice or cider vinegar
1 tablespoon honey
1 ½ teaspoons ground turmeric
4-6 tablespoons water

Noodles & Veg

250g soba, udon or brown rice noodles or spaghetti
A mug of leftover roast chicken, pork, beef or duck (optional)
3 carrots, cut into matchsticks
4 spring onions, sliced
1 cucumber or courgette, cut into matchsticks
A handful of thinly sliced red or green pepper, runner beans, shredded cabbage, fresh podded peas, or any other veg you need to shift from your fridge
A handful fresh coriander leaves
Olive or sesame oil

Mix all the peanut dressing ingredients together until combined.

You can make this up to a week in advance.

I also freezes well – a great thing to have a standby.

Cook the noodles according to instructions on the pack.

Drain water off, add a splash of olive or sesame oil.

Fluff through. Set aside.

Place another pan of water on the heat.

Bring to the boil. Plunge the carrots in the water and cook for 3-5, just to soften them a bit so your jaws aren’t lumbered with too much crunch.

Add the spring onions right at the end and then drain.

Add a sprinkle of salt and a splash of oil.

Tip the peanut dressing into one of the pans.

Place over low heat.

Whisk to mix and gently warm through.

Add the noodles.

Gently fold them into the peanut dressing.

Scatter meat over, if using.

Arrange a handful of veg on each plate.

Top with noodles (and meat, if using).

Then, layer veg and noodles until everything’s used up.

Finish each plate with a handful of fresh coriander leaves and a splash of soy sauce.

Serve. Delicious with a cold beer or a crisp white wine.

This is inspired by a Thai salad that’s usually made with green papaya. It has a delicious sweet spicy flavour and goes beautifully with the sweet, pan-seared scallops.

Prep time: 10 minutes
Cooking time: 5 minutes

Serves 4

2 courgettes
2-3 carrots
1 firm mango
1 garlic clove, chopped
A bit of red chilli, deseeded and sliced lengthways
A good pinch of sea salt
2 limes, juice and zest
2 tsp honey
A pack of 8 fresh scallops
A lump of butter
A handful fresh coriander leaves
100g roasted peanuts, roughly crushed, to serve

Using a potato peeler, peel the courgettes along their length, then just keep going, making strips of the flesh until you reach the seed pod in the centre. Nibble the seed pod while you cook or thinly slice it and add it to the salad. Peel the carrot in the same way. Peel one side of the mango using a vegetable peeler and then shave off long, thin slivers of the mango’s flesh using the peeler, so it’s a bit similar in shape and texture to the courgettes and carrots. Continue around the whole of the mango until you’ve used most of it up.

Mix the courgettes, carrot and mango with the garlic, chilli, salt, lime juice and zest, and honey. Divide the salad between plates. Place a frying pan big enough for the scallops over high heat. Add a lump of butter. Once it starts to froth up, add the scallops. Cook for 2-3 minutes, or until golden, on each side. Season. Plonk the scallops on top of the salads. Garnish with coriander leaves and crushed peanuts. Delicious with a cold bee

Prep time: 5 minutes
Cooking time: 20 minutes

Serves 4 as a side dish

3 glugs of vegetable oil
1 tsp cumin seeds
1 tsp mustard seeds
½ a thumb of ginger, peeled and finely grated
1 large garlic clove, peeled and crushed
1 red onion, peeled and finely sliced
1 tsp turmeric
1 tsp garam masala
½ tsp chilli powder, to your taste (optional)
Enough new potatoes for 4, scrubbed and cut into 2.5cm pieces

Heat the oil in a hot, lidded frying pan and fry the cumin and mustard seeds for a minute or so until they pop. Now add the ginger, garlic and onion and continue frying for a further minute before adding the turmeric, garam masala and chilli powder (optional). Cook for 1 more minute.

Now turn the heat down to low and add the potatoes to the pan. Mix in half a mug of water, put the lid on and continue cooking for about 10-15 minutes, stirring regularly, or until the potatoes are just tender. You may need to add a little extra water to stop them sticking to the pan as they cook. Add just what you need to keep the potatoes mobile in the pan, though, so they’re quite dry when you serve them.