National Vegetarian Week is coming to and end, but that doesn’t mean you have to stop enjoying good veggie meals. Here are three mouth-watering recipes from the latest ocadolife magazine that even diehard meat eaters will love – including one dessert to sweeten the deal for afters.
Did you know that radishes are one of the UK’s fastest growing vegetables? They only take about four weeks to grow from seed to ready-to-eat radish. Their bright colour, peppery flavour and crisp, crunchy texture stands out in both cold and warm salads: read on for seven different ways to enjoy them…
Find out what’s in each bundle and how to claim yours below. Continue reading
Morning! Today’s recipes go from a virtuous salad, packed with fresh, crunchy veg and a juicy dressing – to a rich, darkly tempting chocolate tart. Come over to the dark side…
This chickpea salad is a delicious lunch dish or light dinner. Simon deep-fries the chickpeas to add a deliciously crunchy texture, complementing the juicy baby tomatoes and fresh watercress leaves. He marinates the feta cubes in lime juice for an extra zingy flavor that cuts through the rich saltiness of the cheese.
- Serves 2-4
- Preparation time: 5 mins + 20 mins for marinating
- Cooking time: 2-5 mins
Morning! Today Simon used zingy, zesty flavours – from orange segments and watercress in his tilapia salad to lemon and passion fruit in his Swiss roll. Here’s how you cook his recipes:
Crispy Tilapia Salad
Simon’s Crispy Tilapia Salad is a nutritious but hearty dish that’s perfect for winter. He combines fresh vegetables with healthy fish and a zingy dressing for a deliciously flavoursome salad. Simon uses tilapia but you could use another white fish like pollack or dab.
- Serves 4
- Preparation time: 15 minutes
- Cooking time: 10 minutes
Some truly fantastic pink produce is now in season, bringing a bright note to the grey winter days: pastel-coloured pink radicchio, vibrant forced rhubarb, blushed garlic from Lautrec… The newest entry is perhaps the most interesting: ever heard of pink oranges?
We source them from a citrus grower, Carmelo, with whom we have a long-established relationship. His farm is based in Scordia, near the Sicilian town of Catania – widely known as one of the best citrus growing regions in the world. There the microclimate provided by the volcano of Mount Etna, with warm days and cool nights throughout the whole winter, gives way to some excellent citrus.
Carmelo’s are simply the best we have ever tasted. His family has been growing outstanding citrus fruits for generations, and we started to work with him for the consistent quality he produces, as well as for a common interest in innovation. Pink oranges are his latest, fantastic discovery – one that we fell in love with at first bite.
A cross between a navel orange and a grapefruit, pink oranges combine a lightly acidic kick with a delicious, sweet juiciness and an easy-to-peel unwaxed skin. They are delightful simply juiced, but they also make for a fantastic alternative to more common oranges in most recipes.
Or in a medley of oranges for a new take on the classic marmalade.
Of course, they work great in most citrus-based desserts, like a moist and decadent Flourless Orange Almond Cake…
…or a dense, crumbly Polenta Upside Down Orange Cake.
Katherine from Natoora