This delicious, warm Roasted Squash, Kale & Grapefruit Salad is a riot of beautiful Autumn colours & flavours! Gluten free, Vegan and its healthy too! Finely shredded kale, sweet roasted squash, sweet potato & carrots and bursts of sour grapefruit all topped off with crispy kale chips… Who said salads were just for Summer?!
British Seasonal Recipes
British Seasonal Recipes, celebrating all things homegrown & in season! This bounty of beautiful recipes boasts loads of ideas for the best British produce!
Driven by what is looking good in the shops or perfectly ripe up at No17. This recipe collection is a must for both allotment holders and savvy shoppers. Full of mouthwatering recipes for beautiful British produce from asparagus to tomatoes and everything in between!
So grab a basket of seasonal produce and get cooking!
And the best thing about shopping seasonally is that you will probably save your self a few pennies too!
The Freefrom Gang are back once again celebrating all things Seasonal with a bounty of #FreeFromHarvest recipes. My contribution comes straight from our plot to your plate… its my Easy Peasy Peachicks @No17 Pink Pickles! Jars of Crisp, crunchy veggies, preserved at their best in a delicate pink Apple Cider Vinegar pickling liquid. They are also a very tasty way to use up those stringy runners that would otherwise be consigned to the compost!
This light and fluffy Chocolate Chip Courgette Cake filled with a decadent (& soyfree) chocolate coconut cream is sure to impress even the toughest of critics! The pretty flecks of green in the sponge and combination of flavours, make this a very tasty way to use up a courgette glut!
Beautiful sharp redcurrants paired with the subtle sour note from the dairyfree yoghurt and a sweet crunchy pearl sugar topping make this Vegan Redcurrant & Yoghurt Loaf perfect for any time of the day. Quick to make its a great Dairyfree, Eggfree Lunchbox Lifesaver and a very yummy way to use up a surplus of redcurrants from No17!
Fed up of the Vegetarian alternative at a BBQ being Mushrooms or worse Soya based? Then look no further because July is #FreefromBBQs month and here is my beautiful contribution… #FreeFromBBQs: BBQ Apricot & Nectarine ‘Steak’ Salad. The ‘steak’ in this case being lightly charred stone fruits, delicately flavoured with Lemon Thyme from No17. The texture of the fruit ‘steaks’ makes them a great meat alternative and no soy or mushrooms in sight! It is perfect for any summer get together with friends or family as it is Eggfree, Glutenfree and soyfree. This would also make a delicious centrepiece to a vegan BBQ spread, by swapping the Feta for soyfree, vegan cheese!
Asparagus & Pea Spring Salad with Vegan Cheesy Toasts, an elegant lunch or easy to prepare starter for any occasion! Delicate Asparagus spears, fresh peas and crisp red onion are treated to a light drizzle of oil before being piled high on a slice of crunchy vegan cheesy toast! Delicious and all ready in the time it takes to make a slice of cheese on toast!
Halloween is upon us & with it comes Pumpkin Carving and the inevitable mountain of leftover flesh. Don’t just throw away these yummy left overs make my Vegan Chocolate Chip Pumpkin Cookies with Moo Free Baking Drops instead! Great for trick or treaters and even better with a quiet cuppa!
This Vegan Beetroot & Ginger Chocolate Cake uses lovely seasonal beetroots which are great this time of year combined with a warming hint of ground ginger! Beetroot and chocolate are such a fab combination and the gentle warm kick from the ginger ties it all together! The best filling for this is a rich chocolate buttercream and a dark sweet cherry jam – yep cherries, ginger & beetroot – YUM!