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Mexican Salad Tag

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*Festive Fruit Salad Recipe* (aka sunshine on a cloudy day) 🍊☀️
This is still one of my absolute faves! If you’re feeling a bit grey inside and out today and are up to your eyeballs with soup, here’s a refreshing, fruity, festive, colourful salad to get your tastebuds all perked up again. Plus it’s a chance to eat some green leaves which are sometimes hard to crave in this weather. If you like a warm salad, you can heat up the lentils then toss with the dressing and serve straight away.
I love this salad with roasted beetroots & extra lentils as a main and it’s delicious with smoked mackerel and trout or or serve it up with your next Sunday Roast.
I’ve used 1 small orange and a couple of clementines but try with satsumas, grapefruit, blood oranges and if you’re not sure how you feel about too much fruitiness in a salad, start with 1 clementine and I think you’ll fall in love with it...
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*Festive Salad* 🍊🌿
Serves 4 as a hearty side
1 x 400g tin cooked puy / beluga lentils/ leftover quinoa
4 handfuls of leaves eg baby spinach, watercress
1 small red onion, finely sliced into rings /spring onions
1 orange + 1 clementine or satsuma, peeled & sliced
1 large handful hazelnuts or any nuts or seeds, toasted
1 large handful olives or capers .
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Dressing:
6 tbsp extra virgin olive oil
2 tbsp apple cider vinegar or lemon juice
2 tsp mustard eg dijon
2 tsp maple syrup or raw honey, to taste
Sea salt & pepper
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Optional. Add feta / halloumi / roasted beetroot / smoked fish / caramelized sweet potato wedges
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✔️Shake the dressing ingredients together in a jam jar and season to taste.
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✔️Drain and rinse the cooked lentils then toss with half the dressing to coat.
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✔️Put a small frying pan on the hob and carefully toast the hazelnuts, keeping an eye on them, takes about 1 minute.
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✔️Add everything else to the platter, and add the rest of the dressing and gently toss with your hands then scatter the toasted hazelnuts on top to serve.

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The Christmas Cover @obsfood with @fred_sirieix @andioliver 🌟 📸 @philfisk Thank you Molly and Michael 🎄

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FIT CARROTS 🥕 I called these *fit carrots* when I first tasted them and the name has stuck. Recipe 👇🏽 Roasted crispy edged carrots, touch of maple, topped with cool creamy yoghurt and toasted hazelnuts, sesame seeds and rosemary. Excellent for a Sunday Roast, toss them with quinoa or buckwheat for a packed lunch, serve them over the festive period as one of your easy throw together veg powered dishes. This is worth a save. And it's inspired by my friend @hettymckinnon in NYC and her coconut dukkah and all her amazing recipes, check her out, I love her 💚
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*Fit Carrots* serves 8 as a side, 45 mins
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1kg of carrots, no need to peel
3 tbsp of ghee, butter or oil
3 sprigs of fresh rosemary or 2 tsp dried rosemary or swap for thyme
2 tbsp maple syrup
sea salt and black pepper
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to serve
200ml thick creamy plain full fat yoghurt (or coconut yog)
1 garlic clove
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2 tsp cumin seeds or a mix of cumin and caraway and coriander seeds
Large handful hazelnuts or almonds or macadamia
Small handful sesame seeds - mixed colours
3 tbsps coconut flakes (if you have some)

1. Preheat the oven to 220C and scrub the carrots then dry them well in a tea towel. Chop them roughly, i think they look extra good sliced on the angle then toss with the ghee, sea salt and pepper and spread out on 1 extra large roasting tray or 2 medium ones. Roast them for 20 minutes.

2. Pull the tray out, add the rosemary, toss with maple syrup and roast for another 15-20 minutes until tender and going golden at the edges.

3. Meanwhile toast the nuts and seeds in a frying pan for a few minutes until golden then pound roughly in a pestle and mortar or blitz roughly in a food processor or chop roughly. If you're using coconut flakes, gently toast them after the nuts and seeds.

4. Finely grate or chop the garlic clove and mix into the yoghurt with salt and pepper.
5. Serve the carrots hot with the cool yoghurt and scatter over the toasted seeds and chopped nuts.

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🍌 Recipe *Spiced Vegan Banana Bread Recipe* 🍌👇🏼
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Weekend Spiced Vegan Banana Bread, when you’ve got very brown bananas in need of some love.
If you like the idea of all things festive at the moment, then add 1/2 tsp of ground cloves or nutmeg in here too.
You can get buckwheat flour in most shops and supermarkets now and I like to get mine from @rudehealth @shiptonmill and my fairtrade spices from @rootedspices and @steenbergs
Nelly and Henry are also fans 🐶
- Feeds 8-10, takes 55 mins
4 medium/large ripe bananas (nice and ripe)
1 tbsp ground cinnamon
1 tbsp ground ginger + a little turmeric if you like
300g buckwheat flour
Pinch sea salt
3 tsp baking powder
1 tsp fresh lemon juice and a little zest
60ml melted coconut oil
2 tbsp maple syrup
200ml water
Small handful pitted dates, roughly chopped, sometimes raisins/apricots/cranberries
I like to toast my slice and then serve this on top:
Nut butter/coconut butter/organic butter/raw honey @blackbeehoney if you're not vegan, obvs
✔️Preheat the oven to 190C and in a large bowl combine the buckwheat flour, baking powder, ginger, cinnamon & salt before adding the lemon juice, zest & stirring gently. Then add the water, maple syrup & coconut oil.
✔️Mash 3 of the bananas (saving the other for decoration- cutting into coins or slicing lengthways and laying on top) & add the mashed bananas to the flour mix, stirring through the the dates & chopped banana coins (leaving 6 thick slices for the top if you're doing the coin decor).
✔️Line a loaf tin with baking paper, pour in the mix & top with the remaining banana coins or the sliced banana & bake for 50 minutes until firm, golden & cooked throughout by checking with a skewer if it comes out nice and clean.

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AD | *Fruity Festive Chutney* Recipe below👇🏼
🍐Get your hands on some fantastic British fruit, get some carols on and get cosy in the kitchen making a pan of this Christmas Chutney.
🍏Make some for you and give some jars away.
I’ve made today’s chutney with a mix of pears & apples but you can do just pear or apple or whatever seasonal fruit you can find at your grocers.
🍐 I picked up my gorgeous imperfectly perfect fruit from Ted’s Veg Stratford (they’ve got their own family farm in Lincolnshire) & they’ve lived life twice as edible table decorations & now they’ve got a bit softer & been turned into proper homemade chutney- 2 jobs in 1!
🍏It’s a great chance to use up any bruised or bashed fruit so that nothing in your fruit bowl gets wasted. 🍐Be sure to sterilise your jars (I save my old honey / mustard / nut butter jars) and if you can, wait a few weeks for your chutney ‘to mature’ but if you can’t wait, it really is delicious eaten straight away.

As well as with cheese, I love a little kick of chutney with toast and eggs at brunch or a dollop of chutney through a stew or braised vegetables.

I’ve made a few videos with some of the lovely shopkeepers who run my favourite independent local businesses with @americanexpressuk to celebrate *SMALL BUSINESS SATURDAY* which takes place tomorrow. Check them out in my IGTV (where I manage to make my first homemade - gorgeous but very prickly - Christmas wreath) and shout out to Fran @thefreshflowercompany Ted’s Veg @tedsveg and @wagreen in Shoreditch. If you are looking for ways to celebrate Christmas in a more eco-friendly way, pop out to your lovely local small shops this weekend.
#fruitychutney #christmascheeseboard #christmaschutney #shopsmalluk #smallbizsatuk .
*RECIPE - Fruity Festive Chutney* 👇🏼
Makes about 1.2 litres (about 4 x medium jars, 2 for you and 2 to give away)
Takes 90 mins with about 30 minutes hands on time
1.5kg mix of apples and pears
1 medium orange or 3 clementines
1 onion, finely chopped
1 thumb of ginger, finely grated
300g mix of dried fruit like dates and raisins
2 tbsp butter
300ml apple cider vinegar
200ml maple syrup, to taste
2 tbsp tomato puree

Continued in comments..

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*RECIPE!* Put your hand up if you could do with a big batch of these Festive Fruit & Nut Choc Cookies today? 🙋🏻‍♀️🍪
These went down such a treat last year and make a great edible gift for friends and loved ones too. I love to stud these cookies with green pistachio and deep red cranberries but they are divine with any dred fruit or nuts – try chopped dates or apricots and cashews. A great excuse to use up any odds and ends of fruit or nut packets! And look out for fair trade Choc! 🍫👇🏼
*Festive Fruit and Nut Choc Cookies*
Makes 10
Takes 20 mins
130g (roughly 8tbsp) smooth almond butter  3 tbsp maple syrup 1 egg 1 teaspoon vanilla extract 1 teaspoon baking powder 60g good quality fair trade dark chocolate  1 small handful dried cranberries or raisins 1 small handful pistachios, roughly chopped Pinch sea salt
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✔️Preheat oven to 170°C. Line a large baking tray with parchment paper.
✔️In a large mixing bowl, add the nut butter, maple syrup, egg, vanilla extract, and baking powder and mix together until very well combined.
✔️Chop the chocolate and pistachios and fold through the batter.
✔️Measure out roughly two tablespoon sized balls of the cookie batter onto the lined baking tray, making sure to leave a little room between each one. Press a few cranberries into each.
✔️Bake for 8 -10 minutes or until the cookies are just set. Remove from the oven and allow to cool before serving.

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