Chocolate Almond Ices

I'm still making the most of this glorious British heatwave! Today, I've been craving something creamy and chocolately- but it's too hot to bake in the kitchen. 

So I made these smooth almond milk lollies, infused with almond extract and dark chocolate chips, then coated in luxurious dark chocolate before being dipped in chopped almonds. 

A treat you could share. Or eat alone. 

Makes 4 ice lollies 

Ingredients 

400ml Provamel almond milk 

1 tsp almond extract (use extract rather than flavouring, it tastes so much better) 

1 tbsp dark chocolate chips 

100g dark chocolate, broken 

Handful of almonds, chopped finely 

Method

1. In a jug, whisk the almond milk and almond extract until combined. Stir in the chocolate chips. Pour into ice-lolly moulds and freeze for at least 2-3 hours. 

2. Just before serving, melt the dark chocolate in a heat proof bowl in the microwave for 30-45 seconds, stirring at intervals until melted. Use a pastry brush to 'paint' the chocolate over half of the lolly- act quickly here as the chocolate will set next to the coldness of the lolly! Dip the lolly into the chopped almonds. Refrigerate for 2-3 minutes to firm up. 

Enjoy! 

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Summer Broad Bean Pate

I'm still working my way through last week's veg box- there's broad beans a-plenty! 

I love the delicious fresh taste of broad beans on a salad, but decided to make a pate to top an impromptu loaf I baked this morning. I've saved some for lunch tomorrow- to get the week off to a healthy start!

Team the seasonal tender beans with lemon, flat-leaf parsley and a touch of chilli for a true taste of summer. Now all we need is this sunshine to last. 

Serves 2 or 1 hungry snacker 

Ingredients 
200g fresh broad beans, podded 
2 tbsp plain soya yoghurt 
Juice of 1/2 unwaxed lemon 
Handful of fresh flat-leaf parsley 
1/4 red chilli, deseeded and chopped 
Sprinkle of sea salt 

Method 
1. Place all of the ingredients in a blender and blend until semi-smooth. 
2. Spoon into a dish and cool in the fridge for 1-2 hours to set slightly. Serve chilled. 

Enjoy! 

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Crushed New Potatoes with rosemary and sea salt

This time of year, I'm always eating lots of fresh and seasonal salads and I love a hot side dish to accompany them. These yummy new potatoes were straight out of my Riverford Organic Vegetable Box- I'm new to veg boxes and having a great time creating new dishes. 

Find a waxy variety of new potato; I used Lady Crystal for the best texture and flavour. Let the oven do the hard work whilst you prepare the salad. 

Serves 4 

Ingredients 
12 new potatoes, washed 
3 tbsp olive oil 
1 tsp dried rosemary 
1 & 1/2 tsp sea salt 

Method 
1. Pre-heat the oven to 190C/ Gas mark 5 
2. Place the potatoes on a baking tray and drizzle with olive oil. Sprinkle with rosemary and half of the sea salt. 
3. Bake in the oven for 30-35 minutes until the potatoes are soft and the skin slightly crisp. 
4. Remove from the oven and crush with a fork. Sprinkle with the remaining sea salt. Serve hot or cold. 

Enjoy! 

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Moroccan Jewelled Houmous

It is no secret that I love the flavours of Morocco. Given the chance, I'd tuck into lemon-infused fragrant tagines, flatbreads and flavoursome dips every night of the week. 

I was recently getting a quick lunch from my local supermarket, when I picked up a lovely looking Moroccan houmous; sadly not suitable for vegans as it contained honey. There were plenty of other varieties to choose from- but that particular flavour has been on my mind. 

So I got my thinking cap on and came up with this. This smooth houmous is flavoured with cumin, turmeric and harissa, jewelled with dried apricots, parsley and mint and balanced with maple syrup and lemon juice. Serve with nutty wholemeal pitta, for a lunch that will transport you to sunnier climates.

Makes 1 small bowlful 

Ingredients 

1 tbsp olive oil 

1 red onion, sliced finely 

2 cloves of garlic, crushed 

400g can chickpeas, drained and rinsed 

1 tsp harissa 

1 tsp ground cumin

1 tsp turmeric 

1 tsp maple syrup 

4 tbsp extra virgin olive oil 

Juice of 1 lemon 

Handful flat-leaf parsley, chopped

4 mint leaves, chopped 

6 dried apricots, chopped 

Method 

1. In a pan heat the olive oil, red onion and garlic for 2-3 minutes until softened but not browned 

2. Add the chickpeas, harissa, cumin, turmeric, maple syrup and extra virgin olive oil to a blender. Pour in the cooked onion and garlic and blend until smooth. 

3. Stir through the lemon juice, parsley, mint leaves and dried apricots until evenly distributed. 

Enjoy! 

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Summer Garden Biryani

This is a perfect mid-week recipe that is easy to prepare- and the oven does all the hard work. It's also cooked in one pot, so less washing up! 

Don't be afraid to add a flavour base from shop-bought curry paste, then add extra spices for the wow factor. If you have saffron available, add a pinch for a delicious honeyed flavour and vibrant colour to the dish. Top with freshly chopped coriander and crunchy pumpkin seeds. 

Ingredients 
2 tbsp sunflower oil 
1 onion, roughly chopped 
1 sweet potato, peeled and chopped into cubes 
1 small courgette, chopped 
1 yellow pepper, sliced 
6 cherry tomatoes, halved 
Handful of green beans, ends trimmed 
Handful of frozen peas 
2 cloves of garlic, crushed 
2 rounded tbsp medium curry paste (I used Sainsbury's) 
1 tsp turmeric 
1 tsp chilli flakes 
500g basmati rice 
1 litre vegetable stock 
Pinch of saffron 
Juice of half a lemon
Handful coriander, chopped 
1 tbsp pumpkin seeds 


Method
1. Pre-heat the oven to 190C/ Gas mark 5 
2. In a heat proof dish, heat the oil and onion over a medium heat until the onion is softened but not browned. Add the sweet potato, courgette, pepper, cherry tomatoes, green beans, frozen peas and garlic and cook for 3-4 minutes until slightly softened. Stir in the curry paste, turmeric and chilli flakes until the vegetables are covered. 
3. Sprinkle over the basmati rice and stir through 
4. Stir the saffron into the vegetable stock until it dissolves. Pour the stock over the rice and vegetables. Cook in the oven for 35 minutes until the liquid has absorbed. 
6. Remove from the oven and squeeze over the lemon juice. Sprinkle with coriander and pumpkin seeds.

Enjoy! 

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