SpringCollectionRecipe

The recipes use field fare frozen ingredients that are sold loose from thefreezer at nationwide, meaning you buy the exact quantity youwant with no food waste and no excess packaging either. Just remember totake your own container!

We hope you enjoy making the recipes........

From all the team at field fare

We've put together this lovely collection of inspiring Spring recipes....

HELLO

In this booklet we have included 12 Spring recipes:

Starters Pages 1 - 4

Roasted Sweet Potato Soup with Blackberry and Basil SaucePrawn, Avocado and Chilli Bruschetta

5 Ingredient Pea and Mint Soup

Main Meals Pages 5 - 8

Seared Lamb with Blackberry ConfitBlueberry and Orange Salmon

Zesty 4 Veg Pesto Pasta

Sides Pages 9 - 12

Ricotta, Asparagus & Broad Bean Salad Courgette & Spinach Gratin Spicy Pea & Potato Patties

Desserts Pages 13 - 16

Cherry Mess Chilled Blackberry Souffles Chocolate Berry Pancakes with Minted Yogurt

Preheat the oven to 200°C (400°F) Gas Mark 6. Cut the sweet potato into large chunks. Melt 1 tbsp coconut oil andrub the sweet potato in the oil, then roast in the oven for 40 minutes until golden and cooked through.

Finely chop the onion. Heat the remaining coconut oil and add the chopped onion, a big pinch of salt and garlic.Sauté for 5 minutes, then add the coconut milk, roasted sweet potato and stock. Simmer for 10 minutes while youmake the blackberry sauce.

Place the blackberries, basil, lemon juice, honey, a pinch of salt and balsamic in a pot. Bring to the boil then turndown to a simmer. Crush the blackberries with the back of a spoon and cook until the sauce reduces by half andthickens.

Blend the soup and top with the blackberry sauce and freshly chopped parsley.

3 large sweet potatoes2 tbsp coconut oil1 white onion2 garlic cloves, crushed1 x 400ml can coconut milk500 ml vegetable or chicken stock150g frozen blackberries (defrosted)

1 tbsp finely chopped basil1 tsp lemon juice2 tbsp honey2 tbsp balsamic vinegar2 tbsp freshly chopped parsleysalt

Roasted Sweet Potato Soupwith Blackberry & Basil Sauce

Put the prawns in a bowl with the lemon zest, half the lemon juice, the chilli and coriander.

Leave to marinade for 15 minutes.

Meanwhile, rub the garlic clove over the ciabatta slices. Brush 1 tbsp oil over the slices and then griddle each sideuntil golden and set aside.

Heat olive oil in a frying pan over medium heat, add the prawns, lemon zest, half the lemon juice, the chilli andCoriander and heat until warmed though. Put into a bowl with the avocado and drizzle over the remaining lemonjuice.

Place 2 slices of bruschetta on to each serving plate, then top with the prawns and avocado and serve with the rocketleaves.

225g frozen king prawns, defrostedZest and juice of 1 lemon1 red chilli, finely chopped15g fresh coriander, chopped1 clove garlic, peeled270g ciabatta loaf, sliced2 tbsp rapeseed oil1 avocado, peeled and sliced70g wild rocketOlive Oil

Prawn, Avocado and Chilli Bruschetta

Prawn, Avocado and Chilli Bruschetta

Heat 1 tbsp of olive oil in a large stock pot on a low/medium heat. Saute the onion for 2-3 minutes until it just beginsto soften.

Peel and dice the potatoes and add them to the pot. Cook for 5 minutes.

Add the vegetable stock and bring to a simmer for 12-15 minutes.

Add the peas and simmer for a further 5 minutes.

Add the fresh mint leaves and then blend the soup thoroughly until it is completely smooth. If the soup is too thick foryou, you can add some more vegetable stock to thin it out until you have a consistency you like.

If you want your soup more minty, simply add more mint leaves!

5 Ingredient Pea and Mint Soup1 baking potato (approximately 350g)1 white onion500g frozen Peas750ml vegetable Stock1 tbsp fresh mint

1 tbsp olive oilSalt and pepper to taste

Seared Lamb with Blackberry Confit

Pierce the lamb several times with a small knife then put into a large plastic bag. Mix the oil, honey, garlic, allspice,paprika, peppercorns and a little salt in a small bowl then add to the lamb. Seal the bag then turn the bag severaltimes to coat the lamb all over with the spice mix. Leave to marinade for 30 minutes or longer if you have time.

Preheat the oven to 220°C (425°F), Gas mark 7. Preheat a ridged frying pan with a metal handle on the hob. Take thelamb out of the bag, draining off the excess marinade and add to the hot frying pan, fry for 5 minutes turning onceuntil browned on both sides. Transfer the pan with the lamb to the hot oven and roast for 20 minutes for medium or25-30 minutes for well done. Take out of the oven and leave to rest for 10 minutes covered with foil.

800 g (1¾lb.) boneless butterfly lamb leg joint2 tbsp olive oil1 tbsp clear honey2 cloves garlic, finely chopped½ tsp ground allspice½ tsp smoked paprika½ tsp roughly crushed black peppercornsLittle salt

1 tbsp olive oil2 red onions, chopped6 tbsp red wine225g frozen blackberries (defrosted)

Blueberry & Orange Salmon withRoasted Potatoes450g new potatoes, halved if large

1 orange150g frozen blueberries1 tbsp honey4 x 125g pieces salmon fillets200g frozen peas2 tbsp crème fraiche8 mint leaves, torn

Preheat the oven to 180°C (350°F), Gas mark 4. Place the potatoes in a roasting tin with the oil and some salt andpepper and cook for 30-40 minutes until golden and cooked through.

Peel the rind, (a ‘y’ shaped peeler is good for this) leaving behind the white pith, from the orange and cut it into thinstrips. Use a serrated knife to remove the white pith and then segment the orange by cutting between the segmentsto release the flesh. Do this over a small pan to catch the segments and any juices. Add the zest strips with thehoney to the pan bring to the boil, cover and simmer for 3-4 minutes until the zest has softened. Stir in the blueberriesand simmer uncovered, for a couple more minutes until some have burst.

Place the salmon fillets in an ovenproof dish, spoon over half the blueberry sauce and cook alongside the potatoes for15-20 minutes until the fish just flakes and is beginning to caramelize.

Whilst the fish is in the oven, bring a pan of water to the boil, add the peas and cook for 2-3 minutes until tender.Drain and stir in the crème fraiche and mint. Serve the fish with the potatoes and peas and the reserved sauce.

Blueberry & Orange Salmon with Roasted Potatoes

100g broccoli florets65g frozen peas1 small courgette, grated50g baby spinach leaves, defrosted50g basil leaves, plus extra to serve, if you like50g Parmesan cheese175ml extra virgin olive oil, plus extra to drizzle1 garlic clove, choppedZest and juice 1 lemon and 1 lime50g pine nuts, plus extra to serve400g fusilli lunghi pasta225g cherry tomatoes60g pitted black olives, halved

Zesty 4-Veg Pesto Pasta

Bring a pan of water to the boil, add the broccoli and cook for 1 min, then add the peas. Cook for 1 more min, thendrain and rinse under cold water. Blitz the broccoli, peas, courgette, spinach and basil in a food processor with theParmesan, olive oil, garlic, lemon and lime zest and juice, and the pine nuts until smooth. Add a splash of cold waterif the consistency is too thick.

Bring a pan of water to the boil and cook the pasta according to pack instructions. Meanwhile, drizzle the tomatoeswith oil and pop them under a hot grill for 5 mins or until just about to burst.

Take your pan off the heat, stir the cherry tomatoes, olives and about half of the pesto into the drained pasta. Don’theat the pesto, it tastes lovely and fresh as it is.

Blanch broad beans in boiling salted water for 2 minutes, until tender.Drain and cool under cold running water. Remove tough outer skins.Blanch asparagus in boiling salted water for 2-3 minutes, until tender.Drain and cool under cold running water.Meanwhile, quarter artichokes. Lightly crush pepper with a mortar and pestle.Whisk dressing ingredients in a large bowl. Add beans, asparagus, artichoke and parsley, season to taste, then toss tocombine.Spoon ricotta over, then scatter over pink peppercorns.Serve salad with barbecued meats, such as lamb or beef.

*Pink peppercorns are from delis and spice shops. Sherry vinegar is from delis.

300g frozen broad beans1 bunch asparagus, woody ends trimmed, halved1/4 cup roughly chopped flat-leaf parsley240g low-fat fresh ricotta2 tsp dried pink peppercorns

Juice of 1/2 a lemon1 tbsp extra virgin olive oil2 tbsp sherry vinegar – see note*

Ricotta, Asparagus & Broad Bean Salad

900g courgetteKosher salt450g frozen spinach*3 slices of thick cut bacon cut crosswise 1/4-inch pieces1 large onion1 handful of parsley (about 1/2 cup of leaves, lightly packed)

3 cloves garlic, peeled, coarsely chopped1/2 cup freshly grated Parmesan cheeseFreshly ground black pepper3 eggsOlive oil

Grate the courgette. Toss the grated courgette with about a teaspoon of Kosher salt. Place the grated courgette in a largesieve (or colander) placed over a bowl to catch the water as the salt helps the courgette release its moisture. Let sit for 30minutes or so, then squeeze out the remaining excess moisture with paper towels or a clean tea towel.

Thaw the spinach, let drain while the courgette is draining. Then squeeze out the excess moisture with paper towels or atea towel. Cook the bacon: Heat a large skillet on medium heat. Add the bacon and gently cook until lightly browned andmost of the fat rendered out, about 10 minutes. While the bacon is cooking, peel and finely chop the onion. Add the onionsto the bacon & cook for an additional 10 minutes, until the onions have softened.

While the bacon and onions are cooking, place the parsley and garlic with a small pinch of salt into a food processor andpulse just a couple of times, preheat the oven to 180°C (350°F), Gas mark 4.

Place the courgette into a large bowl, with a wooden spoon, mix in the cooked onions and bacon, then mix in the spinach,parsley, and garlic. Mix in half of the Parmesan. taste, and add black pepper and more salt to taste. M x in the eggs.

Coat the bottom and sides of a 2 litre oval casserole or gratin dish with a tablespoon of olive oil. Put the courgette spinachmixture into the dish and pack it down. Sprinkle the remaining Parmesan cheese over the top and drizzle with a little oliveoil. Bake in a 180°C (350°F), Gas mark 4 oven for 40-45 minutes, until the top is nicely browned. Serve immediately.

Courgette & Spinach Gratin

Courgette & Spinach Gratin

6 large potatoes, peeled, boiled and mashed200g frozen peas (uncooked)1 large onion, chopped2 jalapeno pepper, minced2 tsp chilli powder4 tsp garam masala2 tsp cumin powder2 tbsp grated ginger2 handful fresh parsley or cilantro leaves, chopped4 tbsp bread crumbs (I used panko)8 tbsp flour

Once the potatoes have been boiled and mashed, add in all the other ingredients.

Form into patties (you should be able to get 8 large patties or 10 smaller ones).

Heat a little oil over medium-high heat and fry a few minutes on each side until golden brown.Drain and cool on paper towels.

Serve with any kind of sauce you like (I served it with a cottage/ricotta cheese mixture, but I imagine this would bedelicious with some kind of chutney)!

Spicy Pea & Potato Patties

Cherry Mess6 x meringue nests

500g frozen cherries - defrosted2 tbsp runny honeyZest ½ orange1 vanilla pod - split and seeds removed

300ml double cream3 tbsp icing sugar1 tbsp vanilla paste3 ginger biscuits blitzed to ground crumbs

Preheat oven to 180°C/Gas Mark 4.

Place all the ingredients into a baking tray and mix well.

Roast in the oven for 20mins until the cherries have softened.Remove from the oven and remove the vanilla pod. Allow to cool to roomtemp before serving.

Whisk or using an electric mixer, beat the ingredients until soft swirls andset aside until ready to serve.

Add the broken meringue pieces to the vanilla whipped cream and thenfold through the roasted cherries but don’t mix too well as you want it tobe red and white not all pink. Spoon into glasses, sprinkle with thecrushed ginger biscuits and serve.

Chilled Blackberry Souffles

350g frozen Blackberries7 tbsp water4 tsp powdered gelatine

Chilled Blackberry Souffles

Wrap 6, 125ml (4fl oz) individual soufflé dishes with a double strip of non-stick baking paper so that the paper encircles thedishes completely and is about 4cm (11/2inch) above the top of each dish and tie with string. Add the blackberries to asaucepan with 2 tbsp water, cover and cook gently for 5 minutes then puree in a food processor or liquidiser until smooth.Press through a sieve to discard the seeds.

Meanwhile add the remaining water to a small heatproof bowl, sprinkle the gelatine over the surface making sure that all thedry specks of gelatine are absorbed by the water. Leave to soak for 5 minutes then put the bowl in a small saucepan of gentlysimmering water and heat for about 5 minutes until the gelatine has dissolved and become a clear liquid. Add the egg yolksand sugar to a large heatproof mixing bowl set this over a saucepan of gently simmering water and using an electric mixer,whisk the eggs and sugar together until very thick and pale, this should take about 10 minutes. To test remove the bowl fromthe pan and lift the whisk above the mixture it should leave a ribbon like trail that stays on the surface for a few seconds. Ifyour electric whisk is on a fixed stand this will work just as well but will just take a few more minutes to get the mixturereally thick.

Gradually trickle the dissolved gelatine into the egg yolk mixture in a thin steady stream as you fold it in with a large metalspoon. Add the blackberry puree and gently fold into the egg yolk mixture. Wash and dry the whisk carefully then whisk theegg whites in a second large bowl until they form moist looking peaks. Using the still dirty whisk, whip the cream in a secondsmaller bowl until it forms soft swirls.

Fold the cream into the blackberry mixture, then gently fold in a spoonful of the egg whites to loosen the mixture. Add theremaining egg whites and chopped mint and gently fold together. Pour or spoon the mixture into the lined dishes so that thesoufflé mixture is above the top of the dishes but contained within the paper collar. Chill for 4 hours or until set. To serve,remove the string then loosen the paper and peel away using a small sharp knife. Stand the dishes on small plates or a trayand decorate with extra blackberries and tiny mint leaves. Serve immediately.

4 medium eggs, separated150g (5 oz) caster sugar250ml (8 fl oz) double cream2 tbsp fresh chopped mint, optional

100g (4 oz) plain flour15g (1/2 oz) cocoa1 egg1 egg yolk1 tbsp vegetable oil plus extra for frying250ml (8 fl oz) semi skimmed milk

Chocolate Berry Pancakes

To make the pancakes, sift the flour and cocoa into a bowl, add theegg and egg yolk, 1 tablespoon of the oil then gradually whisk in themilk until smooth. Leave to stand for 15 minutes. For the filling, mixthe yogurt, custard and chopped mint together. Mix the berriestogether in a separate bowl. Melt the chocolate if using to decorate,in a bowl set over a small saucepan of gently simmering water.

To cook the pancakes, heat a little oil in the base of an 18 cm (7 inch),pour the excess out of the pan into a bowl then add 2-3 tablespoonsof the pancake batter to the pan, tilt pan to swirl the batter over thebase in a thin layer then cook until browned on the underside. Turnthe pancake over and cook the second side then slide out of pan andkeep hot on a plate while you cook the remaining mixture until youhave 8 pancakes.

Fold the pancakes into quarters, spoon in the yogurt mix and berries,arrange in pairs on serving plates and drizzle with melted chocolate,if using. Serve immediately.

170g carton fat free Greek yogurt142g small carton ready made long-life custard4 tsp fresh chopped mint175g frozen raspberries (defrosted)225g strawberries, sliced50g dark chocolate, optional

With Minted Yoghurt

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