Seasonal Kitchen

Summer on a plate. Home grown courgettes, tomatoes served up with halloumi, bulgar, carrots, sunflower and poppy seeds with a tomato and oregano pesto. food

Generally when I have a Jerusalem artichoke I roast them up or cook them in brown butter and serve them with a rich creamy sauce.

Today I wanted wholesome simplicity after a light dose of the Januarys 🙄.

Following caramelising a sliced onion, add chopped garlic, parsley stalks and chilli. Sweat down.

Add a generous pinch of cumin seeds and smoked paprika to open up their lovely smoky flavours.

Then add a generous splash of white wine and reduce.

Add diced carrots, Jerusalem artichoke and roughly chopped curly kale. Then a tin of organic cannelini beans and the water from the can (it will help thicken the stew).

Then add chopped capers, anchovies, and aromatic garden herbs like rosemary, thyme and bay.

Simmer for about 30 mins with a lid on, season to to taste. Then serve with fresh parsley and a well slathered sourdough garlic bread.

The Jerusalem artichoke adds a deep earthiness to the stew and while January is an absolutely abysmal month in many ways this is diamond in the rough.

Winter is well and truly here. The Seasonal Kitchen veg garden is looking a sombre sight. The beds are turned and covered, the worms are wrapped up tight with plenty to eat and there is a layer of white sparkle on the purple and green sage leaves. ❄️ 🍃

After the excitement/ disappointment (delete as appropriate) of the festive season. Now is the time to hunker down and enjoy cooking earthy, warming nutritious dishes. Nourish yourself and the ones you love and enjoy the simplicity of cooking big pots of root veg with carefully selected herbs and spices.

Just like the garden we are building our energy and awaiting Spring. But at the same time remember to live in the moment with a beetroot pachadi, a celeriac soup with just a splash of truffle oil or a delicious pear and custard tart with a sprinkle of cinnamon. Lots of recipes in the website ☺️.

Stay warm, stay safe.

Purple sprouting roasted in chicken fat infused with capers and Aleppo chilli.

💥CELEBRATE WORLD VEGAN MONTH WITH OUR SOUTHERN INDIAN ONLINE CLASS ON THURS 12 NOV 6.30-8.30PM! AN IDEAL LOCKDOWN NIGHT IN 🙌🏽 🌱
Join our chef Mark Breen Seasonal Kitchen for a tour of the taste, textures and aromas of plant-based Southern Indian cuisine, bursting with flavours from across this incredible region. You'll make a delicious tomato dal, tasty coconut roti bread and the perfect Citranna rice. Mark will show you how to temper and spice dishes using aromatic mustard seeds, curry leaves and chillis to give your dishes an extra burst of flavour. 👌 😋
To book your place at Mark's class and see all the ingredients & equipment needed, visit: https://madeinhackney.org/whats-on/event/vegan-southern-indian
See you there! 💚🌱

Summer minestrone.

Roasted cauliflower with yoghurt, chilli, cumin, preserved, lemon. Smoky spiced freekeh with cauliflower leaves and spring onion, dill and parsley.

Caprese. dulwichfood

Simplicity is king with a pollo soffrito. Loads of veg and herbs from the garden and a couple of organic drumstricks. The key to the sauce is a splash of the same white wine (a natural Italian in this case) to deglaze the pan, veg stock and an egg yolk at the end to bring richness and creaminess. And then just the right amount of salt and pepper.

Mexican night. Loads of veg from the garden and a tiny bit of organic chicken from . What a treat. Beer from and. , green rice, zesty salsa, refried beans, delicious grated , chipotle organic chicken.