November can be a challenging month in lots of ways, especially with christmas round the corner. The sweet fest that is halloween long forgotten and now christmas parties with their delicious rich nibbles, mince pies and mulled wines are fast approaching, and, that’s part of what make our christmas but it’s also why it’s good to make our november’s count when it comes to our food.
Not the pickled slices you may have been presented from a jar as a child, but beetroot, the all round ingredient that is perfect in your sweet and savory dishes.
Beetroot is an amazing vegetable, and i use it raw, cooked and even in cakes where possible!
It has so many beneficial properties:
The list it endless!
So, this wonderful, seasonal and easily sourced ingredient is worth experimenting with this november.
I shared my beetroot pattie recipe with the ladies at my november Foxford cookery demo and it was a huge hit.
I added some chickpea to the recipe to give a protein boost and served it with a slice of chilli seared halloumi, some of our Foxford chutney and seasonal salads.
1 Red onion
2 cloves of garlic
2 raw beetroot grated
1 whole courgette grated
2 large carrots grated
100g gluten free porridge oats
400g chickpea ( wash & drain well)
3 tbsp tahini paste
4 tbsp olive oil for cooking
Happy cooking?? Till next time.
As the leaves start to fall
Autumn is my favorite season and not just because the craziness of summer season is behind us but also because i look forward to delicious apples of which there’s an abundance this year.
I have about 10 trees in my garden and they are laden down with this years crop. Apples are so versatile, they are a great addition to any salad and are the absolute best fruit for crumbles. They are often overlooked at breakfast but make a simple apple compote, top with some homemade granola & yoghurt and you have a great seasonal alternative to the favored berries. Granola recipe below!