All posts filed under: Food and Drink

Spicy Sweet Potato, Coconut & Ginger Soup

Blogger Jessica Beautician has created a deliciously creamy sweet potato, coconut and ginger soup, perfect for autumnal evenings. Shop our halo range here Prep Time: 10 minutes | Cook Time: 30 minutes | Serves: 2-4 Ingredients: 1 tsp olive oil 2 white onions, peeled 3 cloves garlic, peeled 1 thumb sized piece ginger, peeled 1 red chilli, deseeded 1 tbsp turmeric 3 medium sweet potatoes, peeled 1/2 pint vegetable stock 1 tin coconut milk Salt & pepper Large handful fresh coriander, chopped Pumpkin seeds Method:  Chop the two onions then add them to a large pan with the olive oil and allow them to soften on a medium heat. Mince the garlic, add it to the pan and fry it off for a minute. Grate in the ginger, then finely chop the red chilli, reserving a few pieces to garnish and add that to the pan too. Fry everything off for a few minutes before then adding in the turmeric and frying it off for a further two minutes. Chop the sweet potatoes into roughly 2cm cubes and add those …

Aimee Twigger’s Blackberry Crisp

Our friend and food blogger Aimee Twigger has the perfect dessert for these autumnal months! Created using Denby Cast Iron this Blackberry Crisp pudding is a quick and easy recipe, ideal for sharing with friends and family on these cold autumn afternoons.   Serves 4 Approx 15 minutes   INGREDIENTS 650g blackberries 4 tbsp sugar 1/2 tsp cinnamon 2 tbsp butter 2 tbsp honey or maple syrup 200g oats 1/4 tsp fennel seeds Ice Cream or Clotted cream to serve   METHOD Add blackberries, sugar and cinnamon in the Denby Cast Iron Casserole and place under the grill for 5 minutes until the blackberries burst and become juicy   In another pan, add the honey or maple syrup, butter and melt Add oats and fennel seeds and stir for 1 minute   Tip the mixture over the blackberries and crisp under the grill for 4 minutes   TO SERVE Serve warm with ice cream or clotted cream   Instagram: @twiggstudios Twitter: @twiggstudios Facebook: Twigg Studio  

Sun-Dried Tomato, Artichoke and Spinach Spaghetti

Get ready for World Vegetarian Day with Jessica Beautician’s sun-dried tomato, artichoke and spinach spaghetti recipe!   Whipped up in a matter of just fifteen minutes, this simple spaghetti is bulked out with sun-dried tomato and artichoke which gives it a bit of a ‘meaty’ bite and a whole lot of flavour. Throw in a pinch of paprika for a hit of heat, some spinach for good measure, garnish with fresh basil and you have yourself a plate of pasta with all the summertime ocean-side, Mediterranean vibes… Ingredients: 1 tsp rapeseed oil 1 white onion 3 cloves garlic 1 tsp paprika 1 tbsp nutritional yeast 6 sun-dried tomatoes 1/2 cup jarred artichoke hearts 2 large handfuls spinach 1/2 cup fresh basil and extra to garnish Salt & pepper Wholewheat spaghetti Method: Heat up a splash of water in a large pan on a medium heat, then finely chop the onion. Add that to the pan and then mince the garlic. Add the garlic to the pan and then fry everything off until  soft. Next, chop up …

James Martin’s Bread Pudding

Get involved in this week’s Great British Bake Off theme, Spice Week, with this delicious Bread Pudding recipe by James Martin! Shop the James Martin Gastro Sweet range here! Ingredients: 100g unsalted butter, plus extra for greasing 500g sultanas 100ml whisky 150g soft light brown sugar 1 orange, zested 2 teaspoons mixed spice 2 teaspoons ground ginger 500g wholemeal bread 2 eggs, beaten 50g demerara sugar   Method: Preheat the oven to 180°C. Grease and line the base of a 20cm square cake tin. Put the sultanas and whisky into a bowl, swirl around, then set aside to soak for 30 minutes. Put the milk into a saucepan along with the soft light brown sugar and butter, and set over a medium heat. Heat until the butter has melted, then remove from the heat, stir in the orange zest and spices, and leave for another 15 minutes for the sultanas to soften. Blitz the bread in a food processor until it forms breadcrumbs, then add to the liquid and mix well. Add the eggs and whisk …

Serena Lee’s Hearty Italian Bean Stew

The lovely Serena Lee of Vegans of LDN has created a delicious end of summer stew; perfect for sharing with family and friends! Serena used her collection of Studio Blue, Studio Craft and Halo Speckle bowls to display her dish and home grown veggies! Serves: 3 – Prep Time: 10 minutes – Cooking Time: 40 minutes Ingredients Stew 1 medium onion – finely diced 2-3 garlic cloves (small) 2 teaspoons of extra virgin olive oil 1 pinch of coarse salt 4 leaves of cavolo nero kale or 2 handfuls of supermarket-bought curly kale 1 tin of chopped tomatoes or 12-15 large cherry tomatoes 2 tins of borlotti beans in water – or two cups of soaked garden borlotti beans 1 teaspoon of vegetable stock (we like 9 Meals from Anarchy, as it doesn’t contain palm oil) 3 stems of fresh basil Method Stew Pour the olive oil into a saucepan, and put it on a low heat. While the oil warms up, dice your onion finely (this is important as we want it to break …