A healthy, summery vegan porridge with jumbo oats and bright pink pomegranate seeds
- 300ml almond milk
- 200g blueberries
- ½ tbsp maple syrup
- 2 tbsp chia seeds
- 100g jumbo oats
- 1 kiwi fruit, cut into slices
- 50g pomegranate seeds
- 2 tsp mixed seeds
MethodPut the chia and oats in a mixing bowl, pour in the blueberry milk and stir very well. Leave to soak for 5 mins, stirring occasionally, until the liquid has absorbed, and the oats and chia thicken and swell.
- handful bay leaves
- handful rosemary sprigs
- handful thyme sprigs
- 4 garlic cloves
- 3 tbsp olive oil
- 4 tbsp cider vinegar
- 2-3kg boneless, skinless pork leg, butterflied into 1 piece
- handful parsley leaves, chopped
- 2 fennel bulbs, cut into wedges, fronds picked and kept separate
- bunch spring onions, green parts finely sliced and kept separate, whites trimmed but left whole
- 1 red pepper, deseeded and cut into large chunks
- 1 yellow pepper, deseeded and cut into large chunks
- 3 courgettes, cut on an angle into long slices
- 2 tbsp olive oil
- juice ½ lemon
- Using a pestle and mortar, bash and bruise the bay, rosemary and thyme with the garlic, olive oil and 1 tbsp of the vinegar, plus some seasoning. Smear the mixture all over the meat to marinate. Can be done up to 24 hrs ahead.
- Set aside the fennel fronds and sliced spring onions, and toss the rest of the vegetables in 1 tbsp of the olive oil and some seasoning. Build your barbecue so that there is a higher pile of coals on one side and a lower pile on the other. Light the barbecue and, when the coals are ashen, grill the vegetables (be careful that the asparagus and spring onions do not fall through the bars) until lightly charred and wilted. Scoop them into a dish and dress with the rest of the olive oil and the lemon juice, then scatter with the fennel fronds and sliced spring onions, and set aside.
- Now cook the pork. It needs to sizzle for 1 hr over a fairly low heat – the coals should be grey but, to ensure they don’t go out halfway through cooking, you may need to keep adding occasional coals. Lay the pork on the coolest side of the barbecue, fat-side down, and brown for about 20 mins until well charred (if you have a kettle barbecue, cover with the lid). Use tongs to flip the meat and continue to cook slowly for about 1 hr more, turning and moving the meat occasionally, until the thickest part is very firm when prodded, or when the juices show no sign of pink when pierced with a skewer. If you have a digital cooking thermometer, it should read 65C or more when inserted in the thickest part. (If the pork is organic, it’s fine if it’s a tiny bit pink, but you certainly don’t want it raw.)
- When the pork is cooked, place on a dish, scatter with parsley, drizzle over the rest of the vinegar and leave to rest somewhere warm for 15 mins. Carve the pork into thin slices on a board and serve with the just warm vegetables and vinegary resting juices.
- 300g new potato (such as Jersey Royals), halved if large
- 4 eggs and 2 egg whites
- splash of milk
- 1 garlic clove, crushed
- 1 tbsp gluten-free wholegrain mustard
- handful mixed soft herbs, such as dill, mint and parsley, roughly chopped
- 3 tbsp cream cheese
- 1 tbsp olive oil
- 1 courgette, coarsely grated
- ½ tsp chilli flakes
- 140g petits pois (defrosted if frozen)
- 100g feta cheese, crumbled
- 50g sundried tomato, drained and roughly chopped
- 100g bag salad leaves, to serve
- Put the potatoes in a pan of salted water, bring to the boil, then simmer for 12-15 mins or until tender. Drain, leave to cool, then thinly slice. Whisk the eggs and egg whites with the milk, garlic, mustard and herbs, and season generously. Add the cream cheese and fold through just a little so that some lumps remain. Heat the grill to medium-high.
- Heat the oil over a medium heat in a 23cm non-stick frying pan. Add the potatoes and fry for about 5 mins, until they start to turn golden. Add the courgette and chilli flakes, and continue to fry for a couple mins more. Stir through the petit pois.
- Tip the egg mixture into the pan and scatter with the feta and tomatoes. Cook over a gentle heat for 10-12 mins until almost set. Pop the pan under the grill and cook for 3-5 mins until puffed, golden and cooked through. Cut into wedges and serve with a crisp green salad.
- 2 tbsp olive oil
- 3 banana shallots, finely sliced
- 4 chicken legs
- 300ml gluten-free chicken stock
- 2 large garlic cloves, peeled but left whole
- a few lemon thyme sprigs
- 400g cherry tomato
- 3 plum tomatoes, quartered
- 400g can cannellini bean, drained and rinsed
- 1 green chilli, finely sliced
- 175g quick-cook fine polenta
- 85g finely grated Parmesan
- knob of butter
- small bunch basil, leaves picked and torn, to serve
- Heat oven to 190C/170C fan/gas 5. Heat 1 tbsp of the oil in a shallow flameproof casserole dish over a medium heat. Throw in the shallots and soften, then remove and set aside. Season the chicken, turn up the heat and add to the pan with the remaining oil, browning all over. Return the shallots to the dish, pour over the stock and add the garlic, thyme, tomatoes, beans and chilli. Bring to the boil, cover and put in the oven for 30 mins or until the chicken is cooked through. Remove the lid and cook for 10 mins more to reduce the sauce.
- Meanwhile, pour the polenta into 700ml boiling water while whisking. Cook for 2 mins (or according to pack instructions). Season generously, remove from the heat and stir through the Parmesan and butter. Serve the polenta with the chicken on top, scattered with basil.