Carrot & Parsnip Christmas Chutney

Is it too early for a Christmas recipe? Well, maybe, but the Inter Schools Advertiser very kindly agreed to feature me on their upcoming Christmas-themed recipes page, so here’s my festive offering!

This recipe is really easy to make and tastes delicious with cheese on crackers, or with Christmas ham. Make sure you start saving up lots of jars and make sure you wash and sterilise them. I made 14 jars of assorted sizes with this recipe below. They make the perfect homemade Christmas gift!


Ingredients 

2 kilos carrots, peeled and grated
500g parsnips, peeled and grated
8 dried Kashmiri red chillies
4 heads of garlic, peeled
4 star anise
6 sticks of cinnamon
1 kg sugar
50g salt
2 tbsp coriander seeds, roughly crushed
500ml water
Mix all ingredients in a very large pan except for the sugar. Bring to the boil. Once boiling, add in the sugar and boil ferociously for an hour! When it’s ready, it’ll be nice and sticky.
Decant into sterilised jars and seal tightly. Don’t worry if there seems like there is a lot of liquid, this goes all gooey and lovely when you put it into the jars. When cooled, give a wipe with a wet tea towel to remove any sticky residue. Then you can get creative with your labels for the jars!

Chutney Sterilised Jars

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Halloumi Salad: 5 minute recipe

I’ve not blogged for ages! Here is a quick recipe I made after school. I first tried something similar to this at Comptoir Libanais in Bath and I wanted to try and recreate it at home so I bought some Mymoune Lebanese Zatar spice from their shop. This is definitely the secret ingredient! You also only need a few other ingredients – halloumi cheese, tomatoes, cucumber, black olives and I garnished with fennel from the garden but you could also use mint, parsley or coriander.

Miso and soy salmon sticky rice bowl with crispy kale

I saw this recipe in The Guardian Lifestyle magazine. It is by a chef that I really like, her name is Thomasina Miers and Wahaca is one of my favourite places to eat at for a special treat! I love their kids menu and I also like the steak and salsa.

This recipe was so easy to make that I cooked it on my own for my family (with a tiny bit of help with getting hot stuff out of the oven). You can see the full recipe here. Interestingly, it also features a Sri Lankan cauliflower curry at the top of the page (I am half Sri Lankan!). I have a cauliflower in the fridge but I need to ask my grandma to bring me some curry leaves so I can try out this recipe!

Ingredients online:
https://www.theguardian.com/lifeandstyle/2017/mar/31/sri-lankan-cauliflower-curry-recipe-miso-soy-salmon-sticky-rice-thomasina-miers

Supergreens Spinach & Oatmeal Cookie

My favourite snack is this super simple to make Spinach & Oatmeal cookie recipe. It’s healthy, quick and easy to make and unbelievably tasty. When I was sent some Bioglan Supergreen Cacao Boost powder to try out, I added this in to my cookie mix to supercharge it. One 10g serving is equivalent to 14 portions of fruit and vegetables!!

You simply blitz all these ingredients pictured below in a food processor, shape into cookies on a baking tray lined in paper and pop in the oven for about 25 minutes at 180C. Let them cool then eat them all up with lots of delicious chutney!

Here’s a video of the recipe when I made it for the first time with my friend Gita Joshi last year:

Wild Garlic Pesto

I went foraging with my friend Adele Nozedar from Brecon Beacons Foraging during the Easter break and we picked lots and lots of wild garlic to make a delicious pesto. The season for wild garlic is usually March to June. The leaves grow in woodlands and often on the side of roads. Just be careful not to pick any Lords and Ladies that have a distinctive arrow shape at the base of the leaf as these are poisonous! Wild garlic has a long, leafy shape and you should pick from the stem one by one to make sure you only pick the garlic leaves. To make the pesto, I chopped them roughly with a mezzaluna, added in some chives, mint and tulip leaves from Adele’s garden and served with a glug of olive oil and salt. You can also make a traditional pesto with toasted pine nuts and parmesan.

Adele runs lots of fantastic foraging courses throughout the year and you can also stay in her beautiful Bookhouse accommodation in Llanfrynach in the foothills of the Brecon Beacons.

We also used the wild garlic pesto in a Tonkotsu Ramen that I cooked with Liam Fitzpatrick.