SLJ's Favourite Recipe - June 6th 2019

This months tried and tested SLJ Favourite Recipe is for Wild Garlic Pesto and comes from Sam Palmer

100g wild garlic leaves
50g parmesan cheese or 50g nutritional yeast for a vegan and veggie friendly version
50g toasted pine nuts - if allergic to Pine nuts then other nuts are fine.
1-2 tablespoons of olive oil, Lemon juice & Salt and pepper

Wash wild garlic leaves thoroughly.
Place the leaves, Parmesan, olive oil and pine nuts into a food processor and blitz. You could do this with a pestle and mortar if you want to be more traditional
Add more oil if you want to have a thinner pesto.
Add salt, pepper and lemon juice to taste.


SLJ's Favourite Recipe - May 2019

This month’s favourite recipe has been kindly shared by Maria Martyn who says it is a firm family favourite adapted from a Hueys Kitchen recipe, which they have enjoyed served with rice or in a pita bread. We are all aware of the benefits of plant based foods so this is a great option for a midweek meal. Omit the yoghurt and it is Vegan too! 

Turkish Turlu Turlu - which is Turkish for 'All Sorts'! 

  • 2 courgettes cut lengthways and into wedges

  • 2 aubergines cut lengthways and into wedges

  • 6 baby potatoes halved or sweet potatoes

  • 1 red onion sliced fairly thickly

  • 2 peppers seeded , cored and thickly sliced, red or yellow

  • 2 medium carrots cut length ways into wedges

  • 1 large garlic clove , crushed

  • Olive oil

  • ½ teaspoon ground cumin

  • ½ teaspoon ground coriander

  • 1-2 tspn chilli paste

  • Sea salt

  • 1 punnet cherry tomatoes quartered or tinned peeled tomatoes

  • 1 can chick peas - rinse well and drain

  • 2 heaped tbspn chopped fresh parsley or dried

  • 2 heaped tbspn chopped fresh coriander or dried

  • ¼ cup plain yoghurt

Preheat the oven to 200ºC or 180ºC fan.

Toss the courgettes,aubergines,potatoes,red onion,peppers, carrots and garlic with a good slurp of oil in a large heavy bottom baking tray on the stove top on a medium heat.

Add the ground spices with the chilli paste and a pinch of salt. Toss until coated well and cook briefly.

Then cook in the oven for 20-30 mins until the veggies are tender and well coloured, tossing now and again and adding more oil if needed.

Add the tomatoes and chickpeas with the chopped parsley and coriander. Gently toss and cook in the oven for another 10 mins. Then transfer the veggies to a serving dish and sprinkle with yoghurt.

Serves 4