Living the ZOE way with Hugh Fearnley-Whittingstall: Hugh's Winter Gut Health Recipes
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- Опубліковано 15 тра 2024
- 'What I really like about the ZOE approach is that it's not a kind of restrictive list of do's and don'ts and things you're not supposed to eat. It's all about adding in the good stuff''
We’ve teamed up with Hugh Fearnley-Whittingstall to bring you seasonal recipes that pack in the plants to support your gut health.
To start your ZOE journey today, head to zoe.com/hugh
Hugh's Roasted Roots:
Serves 6
3 medium carrots
3 medium parsnips
1 smallish swede
3-4 medium red onions
Extra virgin olive oil
Cold-pressed hempseed oil (or cold-pressed rapeseed)
400-500g Brussels sprouts
A bunch of purple sprouting broccoli (or 1 head of calabrese broccoli)
Half a hispi cabbage (or half a cauliflower)
1 head of garlic
1 unwaxed orange
A few bay leaves
A few sprigs of rosemary
Chive tips, to serve (optional)
Sea salt and freshly ground black pepper
Preheat the oven to 190C/fan 170C/ gas 5.
Peel and trim the carrots, parsnips and swede and cut into angled pieces. Quarter or halve
the onions lengthwise and peel off the skins. Put these four veg in your largest roasting tray, season with salt and pepper and trickle with both oils. Toss together and put in the oven for
30 minutes until starting to caramelise.
Meanwhile, trim the sprouts, trim the ends off the PSB stems and chop the PSB into largeish
pieces (including the lovely leaves) and slice the cabbage half into slim wedges, leaving it
attached at the stem end. Break the garlic into individual cloves but don’t peel them. Cut
the orange into chunky pieces.
After 30 minutes, add the brassicas, along with the garlic, herbs and orange chunks, to the
roasting tin. Season a little more, toss together again and return to the oven for 20-30
minutes, or until beautifully caramelised. Serve, with hummus and dukkah, sprinkled with
chive tips if you have them.
Double Plant Hummus
Serves 6
1 x 400g tin chickpeas, drained but tin water reserved
1 x 400g tin carlin peas, drained (or any other pulse, such as white beans)
2 generous tsp tahini
2 generous tsp crunchy almond butter (or use cashew or peanut butter)
A scrap of garlic (1⁄4-1/2 clove)
Finely grated zest of 1 unwaxed lemon and half its juice (more if you need it)
Finely grated zest of 1 unwaxed orange and half its juice (more if you need it)
Extra virgin olive oil and/or cold-pressed hemp oil (or another cold pressed oil, such as
rapeseed)
Sea salt and freshly ground black pepper
Put the drained chickpeas and carlin peas into a large bowl and start mashing and bashing
them with a potato masher. Add the tahini and almond butter and continue to mash.
Mash the garlic with a pinch of coarse salt and stir this in. Add the grated citrus zests and the
citrus juices. Add a few splashes of chickpea water and mash again.
Now add a good dash of the oil/s to soften and enrich the hummus. When the texture is right for you, check the seasoning and add more salt or pepper if needed before serving.
Nutty Dukkah
6 plants
Makes 10-12 generous sprinkles
30g whole, skin-on hazelnuts
30g pumpkin seeds
30g sunflower seeds
2 tsp coriander seeds
1 tsp fennel seeds
2 tsp cumin seeds
Sea salt and freshly ground black pepper
Put the hazelnuts in a dry frying pan over a medium heat and toast for a minute, tossing
now and then, then add the pumpkin seeds and toast til the seeds just start to pop, again,
tossing the pan a few times.
Add the sunflower seeds and the coriander, fennel and cumin seeds and toast and toss until the spice seeds are crackling (this won’t be very long), then immediately tip into a bowl to stop the cooking.
Transfer in small batches to a pestle and mortar and grind to a rough, crumbly consistency,
adding salt and pepper as you go.
Sprinkle over the roast veg and hummus, and store any leftover in an airtight container for a
week or so.
Timeline:
0:00 Introduction
1:29 Hugh's roasted roots
7:44 Double plant hummus
13:07 Making the dukkah sprinkle
15:17 Plating up
16:39 How to make kefir at home
20:29 A cheeky little gut health pud - Наука та технологія
HUGH'S KEFIR TIPS
- Kefir grains can be bought from some whole food shops or you can order
them live online, even better is if you know someone who makes their own kefir, ask them to give you some of their grains
- 1 tbsp kefir grains will ferment 500ml or 1 pint fresh milk. I like to use whole,
unhomogenised, organic milk, but any dairy milk will do.
- I don’t use metal implements to measure kefir grains, or metal containers to ferment kefir. It
can damage them.
- Ferment your kefir, with the grains in, at cool room temperature, in a jar that is covered but
not sealed. The longer you leave it, the more sharp and tangy it will become. Two or three
days is about right for me, but you can leave it fermenting for up to a week. Stir with a
wooden spoon before tasting and judging whether it’s ready or not.
- When the kefir tastes right to you, strain it through a plastic sieve into a bowl. Use the
strained kefir straight away or transfer it to a clean (clearly labelled!!!) bottle and store it in
the fridge for a few days.
- Put the kefir grains back into the fermenting jar (no need to wash it out yet), and add more
fresh milk to ferment more kefir. After every three ferments or so, rinse the grains
thoroughly in a sieve with cold water to rejuvenate them, then put them into a clean jar with
more fresh milk to get to work again!
- If you want to take a break from making kefir, you can store the grains, with just enough
liquid kefir to cover them, in the fridge for up to two weeks. After that, strain them, rinse
them, and feed them with a little bit of fresh milk to keep them healthy and vibrant. Put
them back in the fridge until you’re ready to use them again.
Happy Fermenting!
Cheers, I just use kefir ready to drink as the source from store , good to know about fresh water , I don't even strain - just heat some milk to blood temp , stir in some last batch , in 4 to 6 hours already thick ( will stir with chopstick a few times to speed up ), but leave another 36 hours before refrigerating . Anyway shows store bought was live - same tangy taste . theirs may be smoother from straining
You can just add a tablespoon of shop bought kefir to a pint of milk, leave it out of the fridge and it will ferment into kefir. I use a glass jar, to get it out of plastic. Just be aware it will pressurise too.
The "don't use metal" is a tip from ancient times when stainless steel did not yet exist and people cooked in aluminium and copper pans. Stainless steel does not react and is safe to use for handling and storing fermented food.
@@nimblegoatI thought heat destroys the beneficial bacteria and yeasts????
I didn't realise it was so easy. Thanks!
My husband just piped up in the background… “auld Hugh’s still my favourite “. And I replied “yes, mine too”…loved River Cottage back in the day ❤️
With the coming food shortage a re-run of Hugh’s videos would be excellent. I particularly liked the ones with hens.
We'll be at River Cottage every season to share some of Hugh's favourite gut-friendly recipes, let us know what you'd like to see next for Spring and Summer 👇
Food from the hedgerows please. Love Hugh. 😻
Anything he creates!
Yes! Great collaboration just in time for my decision to make change
What better combination than a Zoe life style & Hugh a perfect match ❤
Well done for hettin Hugh! Really smart to get such a great food communicator involved.
Also, I LOVE the emphasis on seasonality from this collaboration. It’s not discussed enough as we’re a western world so used to anything and everything being available 365 days a year and 24/7. I’ve always tried my hardest to eat as seasonally as I can where possible. It’s really easy to fall into eating the same things always but by eating by the seasons it encourages you to swap and change your fruits and veg and therefore helps the diversity of what you eat too. It’s always nearly always cheaper to eat what’s in season! Just love this all! Well done Zoe and Hugh!
Each week I make a 13x9 oven bake of bean and veg mixture, with an oat and cheese crumble topping. It has leek, celery, carrot, red onion, kale, tomatoes, kidney beans and other pulses, and it's so tasty with mixed leaf salad. In Brussels we bought a hybrid veg which was sprouts crossed with kale and they were the green veg on our Christmas dinner. Never seen them anywhere before or since, so nice !
That sounds amazing - thanks for sharing 😍
We call those sprout/kale greens: kalettes or sprout flowers in UK. They grow just like sprouts up a central stalk, very delicious and just as easy to grow as sprouts.
Looking forward to the book Hugh!
I LOVE kalettes! 😋 I've only grown them myself once, I'll definitely do it again tho.
Your veg mix sounds lovely as well @blondeenigma3882
They sell them in Morrisons in season.
Huge yes to seasonal guides. What produce is in season is a big hole for me. Also, I liked the level of detail here - not too much science, not too much fluff, explain each of the ingredients.
Thanks for the feedback, we're so pleased you enjoyed the video!
I make kefir, a liter every day. Being central Asian, I often serve it with roasted crushed cumin seeds and a bit of sea salt -- basically a salt-lassi. It's great, and no added sugars. Other times I use my immersion blender and organic frozen fruits for a breakfast smoothie -- usually, for breakfast, and the lassi later in the day.
It is super super easy, and doesn't require refrigeration if you drink it before it gets too fermented. If it goes a bit over, it's still good to consume, but the salt-lassi treatment stands up to a more fermented batch.
Sounds delish! Do you use water or milk kefir grains? And do you strain the grains before serving? Some of my family don't strain it but what I've read online suggests that you should. I'm going to start a water grain kefir batch
@@lexib671 Milk, and always strained. How can you start the next batch without the grains? I don't actually care much for water kefir, tbh.
Thank you for NOT using a food processor for the hummus!😊 I've been using my 60-year-old potato masher, and it works great. The hummus ingredients you are using have me motivated to make another batch!
When I make hummus, I use a hand-held blender, very carefully and in short bursts, so I don't make it too smooth, like the shop-bought versions. It's much nicer a bit rough.
Hugh is almost as wholesome as the food he is cooking.
He's got a lovely way with words and makes the whole kit and kaboodle look easy and inviting.
We couldn't agree more - hope you'll give the recipes a go
Inspiring and so brilliantly presented by a true gem
Thank you! We agree Hugh is a gem
@@joinZOEDo you pay Hugh?
What a treat to have Hugh back sharing his healthy tips, always loved River Cottage but this way I can replay it for instant reminders.
I used the leftover hummus as the base for a veggie dhansak curry sauce. Added veg from the fridge - broccoli stalk, onion, aubergine, pointy cabbage and mushrooms, leftover tinned tomatoes to lots of spices. There was no need to add sugar, coconut or pineapple as the citrus from the hummus created that effect. I added chickpeas from the freezer to mine, and hubby added chicken pieces to his. Easily enough for 4!
Yum, yum and yum! I am whole food plant based and eat this way every day, minus the oil. Will definitely be trying all these recipes-look amazing! Thanks Hugh. 😊😊
I have missed you and your delicious dishes. Please keep them coming.
I’m a fan of Hugh and miss his programs very much.
I've been thinking about what Hugh says about 25% of calories intake coming from snacks and most snacks being ultraprocessed. Would love to see Hugh make a bunch of snacks that are gut healthy.
Healthy snacks are easy - sliced up apple with some peanut butter/hummus on a couple of corn cakes/handful of almonds/an orange....
I agree. Great collaboration. I hope there’ll be a recipe book too. Thanks
love this man championing for plant based health
Love the explanation about the vegetables and their seasonals.
For some, perhaps many, eating such a large amount of variety in one dish/meal can be problematic for the digestive system. For those, like myself, eating simpler meals and spreading the 30 vegetables over a week is a better option.
Good point. Evolution not revolution. I increased my plant intake some years ago & have been doing Zoe pretty much since it kicked off. It’s been interesting to note how my digestion has altered over the period but I would say going at it gradually and developing sustainably long term dietary change is good advice. If you can’t stomach a lot of plants at first don’t worry, you will eventually be able to as your gut biome evolves 👍
You're looking Great Hugh.
I’ve got loads of veggies in the fridge that need using up - I’m inspired to make this tomorrow! I wish I’d had time to cook tonight when I got home from work instead of the bread and cheese I ate. I’ll have to get back into meal prepping, otherwise I just end up eating rubbish.
Love this collaboration! Great recipes! I’ll be trying this over the weekend. Thanks
Thank you Salina! Let us know how you get on
I loved this episode, and thank you for the great recipes. I'm particularly excited about and intrigued by the double plant hummus, which I already love made the usual way, and the Dukkha. I can't wait to try everything!
The double plant hummus is so delicious, let us know what you think when you try the recipes at home!
Thank you Hugh, some great tips. I will definitely try that hummus.
POV: I do think these gut people need to heighten awareness that although these recipes are fantastic, they could also be very crippling for people with conditions like ibs. Especially during a flare up as a lot of the ingredients are very high in fodmaps. So people think "Oh great, this will help my gut" when in actuality it could cause more problems.
Yes, of course. As with all dietary choices, diet lifestyles, there is a percentage of the population who will not benefit due to existing health issues. So, as will all things, it's a question of discovering what wofks for us, personally. Same goes for exercise.
I couldn't agree more. In fact, I was trying to be the supportive wife, made this for my husband and made myself very ill for several days. Be careful.
Amazing looking recipes, thank you! More with Hugh please, great stuff! I can't wait to try that tray bake this evening.
I’m on the ZOE programme and was really inspired to make this. I couldn’t import it to my diary though, and had to create it as a new recipe. But boy was this a fantastic meal. That houmous just became my favourite ever and the dukkah was excellent too. And as I already had some homemade kefir ready I had that as a pudding but with passion fruit, as I don’t have any soaked fruit. And even though I have poor blood sugar and poor fat processing it was still a ZOE 79 meal for me, so a win! I’d have that again anytime. ❤️
I made this today. The taste and complecity in texture was amazing. Next week I'm starting the kefir. I'm all in.
The omega 3 in the hemp oil will be damaged/oxidised by the heat. Which is bad for your health when consumed. Better to just use olive oil and add hemp oil after roasting.
Great stuff! Where are the quantities and timings?
They used to say that about olive oil too…anyone know what the new thinking is on cooking with oils? I’ll be searching for it but would be grateful to know ‘Zoe believer’ rules.
Learnt so much from this. Canadian here, definitely would like to see more of this. Thank-you.
Great to see Hugh! Love seeing the emphasis on vegetables - and a variety at that! And... phew! So much oil on those roasties! I think you could probably quarter the oil in those roasties and they'd be fine. I keep forgetting about dukka. Definitely making that soon to throw on my salads.
One of my favourite 'gut-friendly' snacks is dark rye ryvita with peanut butter and brown rice miso. Delicious!
sounds delicious and packed with fibre!
@@joinZOE yes indeed! I realise now the importance of fibre when digesting carbs and how I came to be diabetic. I eat very differently now.
I love the idea of adding nut butter to hummus! Inspired! Definitely going to give that a try. And the dukka looks so easy to make, ideal for adding flavour and crunch to a salad or a thick vegetable soup. So many fabulous ideas 😊 thank you, Hugh!
Let us know how you get on!
Can we get more videos like this with Hugh? 🙏
YES - we're back at river cottage every season to share more of Hugh's delicious recipes, let us know what you'd like to see for Spring and Summer
Yes, please!
Sweltering here in our Queensland humid subtropical summer heat and not thinking about putting the oven on but will definitely make this lol
Yum! Will be trying this out. Love your ZOE cooking videos Hugh. Enjoy watching what you create and learning about the nutritional side of it too.
So pleased you enjoyed watching
I have enjoyed Hugh since his food for free years and still enjoy and learn from him
Same here 😊
Ah I love this guys! First off WHY have I never made my own Dukka?! Always have a jar in the pantry as it’s so useful for mixing with oils for roasting and topping etc. Secondly why have I not made hummus this way?! Always putting it in a food processor. I love the look of this whole dish and can imagine it would be so useful for leftovers (piled into baked sweet potatoes, in sandwiches or with meat or fish as a side). Making iiiiit! Absolutely loving this collaboration xxx
This is absolute gold, seasonal and nutritious well done zoe
Thank you May 🥰
I eat roasted veggies a lot in winter time, this dukkah and hummus is such a great idea to have with it. Can't wait to try both the recipes out with my next batch of roast veg 😋
I really enjoyed watching that. Thank you Hugh - I’m inspired.
That's the aim! Thanks for watching Sylvia
I can’t get over how good Hugh looks. If that’s down to this style of eating, well, what a great advert for it. I really don’t like cooking programs, or cooking frankly, but I watched this very closely and will be trying to make and eat everything in it.
I don’t snack I generally eat two meals a day and I make sure I am satisfied
I used to make kefir with the grains, but found out some years ago that just half a teaspoon of kefir (e.g. bought from the Polish shop down the road) added to whole milk makes a great batch of new kefir. No need to sieve it (I prefer not to disturb the set consistency).
Then I just carry on making more batches every few days using half a teaspoon of my home-made kefir. Very cheap and very quick and neater than other method. Now, whether it is nutritionally different I couldn't say, but the fact that it sets up so reliably would certainly suggest it's 'live'!
Amazing! More of this stuff please Zoe!!!
Noted! More to come 👀
Hopefully weekly videos please, I react badly to tahini & chickpeas (burning, itchy throat) so I'll sub butterbeans for chickpeas, but what do you suggest for tahini? @@joinZOE
This content is where it's at for intestinal microbiome optimization - and the dried fruits in kombucha is next level..LOVE LOVE LOVE and looking out for more inspriration and guidance from Hugh's repertoire of sublime ingestible goodness.. Thank you Zoe or spresding the word about amping up plant powered nutrution even if ominivore. It's easy to let the plants dominate with the 30 per week tally. My entire self has changed so much given this new perspective on such easily achievable wellness.
Thanks for your lovely comment, we really appreciate the support 🥰
Yes there is an amazing amount of science on microbiome optimization... 😂
i make my chickpea hummous with an addition of a variety of nuts (pepitas, walnuts, cashews, pecans etc.) and urfa pepper, really adds nicely to the richness.
That sounds incredible 💛
Thanks Hugh, lovely food, and I whipped up my version of your delicious hummus! Namaste.
Can’t wait for Hugh’s new book!
I did giggle a little, as a eastern european I'd add around 5 garlic cloves :x
You do you!
Too much garlic can ruin the hummus though - ask me how I know 😂
Me too. People learn to stand back and defend themselves 😂
fantastic Hugh! I'm going to cook this tomorrow! ❤😊
Made this and it was really good, lovely mix of flavours. Added kohlrabi and a small pumpkin sliced up - fab.
Thanks xxx I thoroughly enjoyed this episode xx thanks for kefir ❤
Thanks for watching - we're so pleased you enjoyed the episode
Is there a recipe book coming out for these recipes?
I've seen the new book is coming out on 9th May, you can already pre-order.
Gorgeous . Love Hugh 👍
He's the best!
Thanks Hugh,I am huge fun of seasonal veg
Seasonal veg is always the most delicious, thanks for watching!
Consistently fabulous ❤
I made this last night and it was delicious! I modified with what I had in the fridge and pantry. Super yummy.
Rinsing the kefir grains every 3 batches - top tip! Thanks for that.
That’s not a good tip at all… I can’t believe he suggested people to do that. Rinsing your grains in water damages and removes their the protective bacteria. They will often die or stop reproducing. If you must rinse them, use milk.
Worst tip ever to rinse your grains in water! It washes off the protective bacteria and your grains will stop reproducing and eventually die.
I love Hugh so much!!!!!! I wish he still had a tv show :((((((((
Thank you for this wonderful journey through taste-bud alley! Now I'm hungry and it's past my eating window!!! 😭 I've made roasted veggies lots of times, but never served them on top of hummus like that. I will definitely make that next time...as well as the "crunchies" (I forgot what you called them 🤷🏼) Love the addition of the hazelnuts! And, also thanks for mentioning the tidbit of rinsing the kefir grains. I did not know that. You rock!! 😉
That looks delicious. Will try my own version. Looking forward to later in the year when I can wander into my garden and pick some veg and herbs!
Thanks Sue, we'll be back with more Spring recipes soon so watch this space 👀
looks lush! gonna try this with my riverford organic veg box
That finished plate looks incredible! I think I’d be tempted to serve about half of that portion, maybe with some halloumi or a toasted pitta. Delicious 😊
The king of wholesomeness! Love the content. One odd thing I have noticed is that water that is just above freezing makes the humus more creamy…god knows why.
I've just been given some kefir grains.
They're sitting in a jar on the benchtop in some full cream milk and I can't wait to try my home made kefir.
Thanks so much, Zoe team, for all your information and inspiration.
Thanks Hugh. I can (and do) eat kefir, but having HFI, I cannot tolerate any of the rest of your delicious looking foods. I have my own 'safe' houmous and spice mix recipes, thankfully. I would love to be able to eat a normal healthy diet!
thank you - a delicious recipe - and the Kefir section was very helpful. 🙂
Looking amazing, thank you
Thanks Maria!
That’s looks incredible. I will definitely make this delicious roast veg ❤
Just made the Kefir, humus and the Duca. Thanks for the video. 🤗
Great tip about soaking nuts overnight to make them creamy and tender.
Great video thank you. I have just made the dukkah and it smells wonderful 😊
Fantastic collaboration. I’m a huge fan of Hugh’s books (especially much more veg) and general ethos so, as a Zoe customer, this is super exciting to see 🙌
This has made our day! Thanks Mat
Me too. What a great combo. Hugh and Zoe ❤️
Aromatized! Wonderful 😊
Love this video. Thank you I will be trying a few things soon. I would love ideas or recipes for preparing food ahead for packing to eat on the go. I’m finding myself traveling 4 days a week and Im struggling to eat well. I need food to take with me. And recipes that I can whip out of the freezer as soon as I get home.
Thanks Hugh - so nice to see how easy you can make Kefir - none of this sterilise the milk get then get it warm then add the bacteria and keep warmer than the room - I will do this, your hummus sounds great too will try that
Kefir is literally the easiest home fermented product - if you need a slower fermentation (already got bottles full, going on holiday etc) you can even do it in the fridge.
That's the process for yoghourt, not kefir
@@TillyFloss isn't Kefir basically runny yoghurt?!
@@sallyannc3176 Nope. Completely different bacteria involved. You can make more yoghourt from yoghourt but for milk kefir you need the grains to start it off. Runny yoghourt drink is lassi - that what you thinking of maybe?
Great video thanks for all the nutritional tips
I love this and will give it a try. I was very interested in the nut/seed dish. What I do is dry roast sunflower seeds (or sometimes pumpkin seeds) and as they turn from grey to yellow/brown I finish off by marinating them, sprinkling tamari soy sauce with the heat still on, some of which evaporates and some of which stains the seeds, adding flavour. When they are dry I pour them into a bowl ready to eat. It is a simple dish and delicious, never felt the need to change it. However I can see that there are a lot of variations I can try.
That sounds delicious we'll have to try the tamari sunflower seeds. Thanks for sharing!
Yum yum! Thanks for this suggestion.
I should add that it does take time to roast the seeds. The temptation is to increase the heat, but the risk then is that you burn the seeds. You can do other things whilst you are roasting the seeds, but you need to remember to stir the seeds to stop burning them.@@hattiedraper1061
Can't wait to try this. Might shake up the veggies as still autumn here in Aus so pumpkin, sweet potato and beetroot (which goes well with the orange) kale and cauliflower are my thoughts. And that hummus with dukka could just be made (slightly thicker) for general use! YUM!!!!
I've just made the roast veg with hummus and dukkah and it's absolutely delicious 😋.
Loved this ❤😊 loved the cheffy shuffle😊
I bow down before your culinary majesty Hugh but you are never going to convince me that roasting sprouts is a good idea! Lightly boiled is the only way👌
You need to try it, they are totally delicious, when making cauliflower cheese I add sprouts , parsnips and leeks , hmmmm so good 😋
Crispy sprouts are so good! Tho plain boiled with a little butter and grated nutmeg/sea salt/black pepper over them v good too.
Ducca or dooka is a wonderful addition to any meal. It is a basic component of people’s diet in Egypt and the Lavant countries
We couldn't agree more - such a delicious way to elevate meals and packed with plants and fibre for your gut health
Love Hugh Fearnley-Whittingstall. Three Good Things is our most used cookbook: it's well-worn and well-loved!
Really good my kind of cooking very helpful thanks 👍
A Swede is a rutabaga or turnip for Americans. Heavily waxed often in the US.
Looks delicious, will try!
Let us know how you get on Sara!
It looks amazing. Does anyone know the rough timings for the roasted veg please?
A cookbook on this would be great.
Loving seeing Hugh again my kids grew up on River Cottage and all love cooking as adults
Looks delicious.. ❤
Thanks for the Dukkah inspiration
I have been making Hugh's meatball recipe for years but recently I started experimenting. I swapped out the milk and breadcrumb mix and instead added two tablespoons of dry steel cut organic pin head oats. I left out the egg which acts as a binder, although I don't object to egg in the mix.The grated cheese can be swapped out for a teaspoon of nutritional yeast and a little more olive oil for fat content. I leave the mix overnight to let the oats absorb moisture and this makes a good, firm mix. I no longer fry the meatballs before adding them to the tomato sauce. I plop them straight into the bubbling sauce and cook through gently for at least 40 minutes. They stay together much better this way and do not break up in the sauce as they used to do, and also it is far healthier. This has made a MASSIVE improvement to our family meatball experience. I eat mine with a portion of hot butterbeans instead of pasta, and a salad/crudites. I now want to make the perfect plant based version of meatballs. Hugh, there is my family meal challenge!
This was inspiring, can future recipes nclude some more details on storage, freezing for example as it would help if I can batch cook too, thanks.
This all looks just fabulous! I will definitely be experimenting with variations on hummus.
Your dried fruit is steeped in kombucha.... is this something you have a recipe for? If so, where can I find it please? many thanks :-)
Hi, this was a great video - I was particularly interested in the Kefir - is it best to let it ferment at room temperature? I only asked because I've been experimenting with making my own yoghurt and that seems to work best at 36deg. Also on that last point - it would be great to see you share a video for making your own probiotic yoghurts please.
Love this video
Sounds great - any timings please? I'm hopeless with roasting veg, by the time they're cooked at hot enough temp to roast, they're burnt to a cinder.