With summer months upon us, King’s food is here with recipes to turn the seasonal produce into delicious meals using the whole plant from root to tip.
Did you know, less than 1 in 10 UK adults eat enough fibre? Did you know, 10 million tonnes of food is wasted in the UK every year, a significant portion of which is fruits and vegetables? By making dishes ‘Root-to-Tip’ we can increase their fibre content to maximise their health benefits and minimise the climate impact of food waste.
Serves for 5
Ingredients
For the salad
- 0.25 watermelon
- Half bunch of radishes
- 10g mint
- Half cucumber
- Sweet pickling liquor (VE)(GF)
- 5g red Thai chillies
For the Sweet Pickling Liquor
- 100ml white vinegar
- 100ml water
- 5g salt
- 4g mustard seeds
- 4g black peppercorns
- 1 small bay leaf
- 1 small garlic clove
- Dried chilli (adjust to taste)
- 1 star anise
Bring to boil and let it simmer until sugar is dissolved
Instructions
Instructions
One day before serving
- Wash the watermelon and remove the rind, leaving a small amount of pink flesh on the rind
- Cut the rind into strips approximately 4 cm long and 5 mm wide
- Add the strips to warm sweet pickling liquor
- Cover, allow to cool, then refrigerate for 24 hours. Drain before serving
On the day of service
- Dice the watermelon flesh
- Slice the radish and cucumber
- Finely chop the mint and red Thai chillies
To serve
- Plate the diced watermelon salad
- Service the chilled pickled rind on the side in the same bowl
Serves for 5
Ingredients
- 0.75g heads cauliflower (Size 10)
- 37.5g butter spread
- 37.5g plain flour
- 375ml whole milk
- 150g mature white cheddar (grated)
- 5ml mild mustard
- 75g blue stilton (crumbled)
Instructions
- Cut into bite sized chunks including leaves and core, boil until tender, then drain and set aside
- Melt butter spread in a pan, stir in flour to form a roux, and cook for 2-3 minutes. Gradually whisk in milk until smooth, then simmer until thickened
- Stir in mustard, grated cheddar, and crumbled Stilton, reserving some cheese for topping
- Combine cauliflower with cheese sauce in a baking dish. Top with reserved cheese and bake at 180 degrees for 20-25 minutes, until golden and bubbling
Serves for 5
Ingredients
- 125g curly kale
- Toasted seeds and grains (VE)(GF)
- 100g fennel (core included)
- 1.5g sea salt
- 25ml extra virgin olive oil
- Black pepper to taste
Instructions
- Wash the kale and fennel thoroughly
- Pick the kale leaves from the stems and set aside
- Finely slice the kale stalks and the entire fennel bulb, including the core
- Place sliced kale stalks and fennel into a pastry mixer or large bowl
- Add salt, olive oil and black pepper
- Mix for few minutes until the vegetables are slightly softened and well coated
- Combine the prepared greens with the toasted seeds and grains
- Serve chilled or room temperature as a vibrant, nutritious side
Serves for 5
Ingredients
- 325g raw beetroot
- 250g cottage cheese
- 12.5g garlic cloves, peeled
- 50ml extra virgin olive oil
- 25ml lemon juice
- 2.5g fine sea salt
- 2.5g ground black pepper
- 600g wholemeal fusilli pasta
- 150g washed spinach
- 50g walnuts (halves)
- 7.5g dill
- 7.5g parsley
Instructions:
- Wash and cook until soft. Peel and dice half, blend the rest with skins and leaves until smooth
- Cook fusilli as per pack instructions. Chill and set aside
- Blend 500ml water, garlic, blended beetroot, half the cottage cheese, salt and pepper. Cook the mixture in a pan until it thickens
- Add diced beetroot and lemon juice to the sauce. Adjust seasoning. Reheat the pasta and toss with sauce, spinach, chopped herbs and olive oil
- Transfer to a serving dish, drizzle with remaining cottage cheese, and top with walnuts. Flash in the oven if desired
Ingredients
- 500g pineapple skin
- 100g ginger
- 1 stick cinnamon
- 4 cloves
- 2 star anise
- 2 lemons
- 3 litre water
- 200ml agave syrup
- 2 hibiscus teabags
Instructions
- Wash the pineapple skin thoroughly. Slice or crush the ginger. Slice or juice the lemons (both methods work)
- In a large pot, add 3 litres of water, washed pineapple skin, ginger, lemon slices or juice cinnamon stick, cloves, star anise
- Bring the mixture to boil over high heat
- Once boiling, turn off the heat. Add the 2 hibiscus tea bags. Let steep for about 10 to 15 minutes, depending on desired strength and colour
- Allow the mixture to cool to room temperature
- Remove all solids by straining the liquid through a fine sieve or cheesecloth
- Stir in 200ml of agave syrup (adjust to taste)
- Refrigerate until cold and serve over ice or enjoy chilled.