Recipes From Your Window

 

There are plenty of reasons to have more plant based meals during this time, especially when you can grow your own. Here are a few herby recipes to motivate you to cultivate your window box. 

Breakfast:

Drink your Greens by Hemsley and Hemsley

Serves 4

Ingredients: 1 lemon, 12 celery sticks, 2 cucumbers, 100g fresh root ginger, 1-2 green apples, 1 handful of parsley or mint leaves. 

Method: Wash all the ingredients and chop the fruit, vegetables and ginger to fit in your juicer, placing the herbs between the harder veg. Juice all the ingredients together and stir well before drinking. 

 

Lunch: 

Raw Courgettes with fennel, pea, mint, dill and lemon by Gill Meller

Ingredients: 250g fresh peas or 100g frozen peas, 4-6 courgette, 1 fennel bulb, 1 lemon juiced and zested. 3 tbsp extra -virgin olive oil, 3 or 4 mint springs, leaves picked and thinly ribboned, 1 small bunch of dill (pick from the stem), salt and pepper.

 

Snack:

Guacamole with homemade Wraps

Guacamole Ingredients: 1/2 red onion, 6 ripe cherry tomatoes,  3 avocados, 1-2 red chillies,  olive oil, 1 lime, salt and pepper, and a large handful of coriander.

Wrap Ingredients: plain flour, salt, vegetable oil (I sometimes add some baking powder for a bit of extra rise).  

Supper:

Roasted Peppers stuffed with Goats Cheese by Country Living  serve with chickpeas

Stuffed Peppers Ingredients: 8 Pimento sweet peppers, 1 oz raisins, 2 tsp sea salt, 1 tsp black pepper, 8 oz mild soft goats cheese, 12 tbsp basil leaves, 2 oz pine nuts, 2 tbsp breadcrumbs, 1/4 cup virgin olive oil, cayenne pepper (optional)

 

Drinks:

Garden Herb Spritzer by John Kenrick

Ingredients: 1 bottle white wine (Chardonney), juice and zest of 5 lemons, 1 cup sugar, 2 bunches of thyme, ice, 1 1/2 tonic water

 

By Editor Harriet Russell