Moroccan red lentil and apricot soup
Recipe credit: Crazy Jack, www.crazyjack.co.ukPrep: 10 minutes
Cook: 20-25 minutes
150g Crazy Jack Organic Traditional Dried Apricots
1 tbsp oil +2 tsp
1 onion, roughly chopped (225g)
1½ tbsp harissa paste + 2 tsp
250g pack Crazy Jack Organic Red Split Lentils
1.4 litre vegetable stock
Chopped coriander to serve
Reserve 4 apricots and roughly chop the rest.
Heat 1 tbsp oil in a large saucepan and fry the onion for 4-5 minutes until golden.
Add 1½ tbsp harissa, lentils and chopped apricots and fry for 1 minute. Stir in the stock and bring to the boil. Cover and simmer for 15-20 minutes or until the lentils are tender. Puree with a stick blender until smooth.
Divide the soup into 4 bowls. Mix the remaining harissa and oil together and drizzle over the soup. Slice the reserved apricots and scatter over the soup with some chopped coriander.
Cooks tip: Use vegan vegetable bouillon powder for a vegan option. Add shredded cooked chicken at the end for a non-vegetarian option.
Apricot and marmalade flapjacks
Recipe credit: Crazy Jack, www.crazyjack.co.ukPrep: 15 minutes
Cook: 20-25 minutes
100g caster sugar
50g golden syrup
4 tbsp marmalade (100g)
100g Crazy Jack Traditional Dried Apricots, chopped
50g Crazy Jack Sultanas
3 tbsp Crazy Jack Pumpkin Seeds (35g)
Preheat the oven to 180oC, gas mark 4. Grease and line a 20cm square tin.
Place the butter, sugar, syrup and 2 tbsp marmalade in a large saucepan and heat until melted and bubbling. Off the heat, stir in the oats, apricots, sultanas and pumpkin seeds.
Pour into the tin and spread out into an even layer. Bake for 20-25 minutes until golden. Allow to cool before removing from the tin.
Warm the remaining marmalade and brush over the flapjacks before cutting into 16 pieces.
Cooks tip: Great for lunch boxes or a tea time treat. These will keep for 3-4 days.
Recipe credit: Tarantella, www.tarantellauk.comServes 4
1 tablespoon of extra virgin olive oi
1 white onion (diced)
3 garlic cloves (crushed)
1 medium carrot (peeled and diced)
240g mushrooms (diced)
1 tablespoon of soy sauce
1 tablespoon of balsamic vinegar
1 teaspoon of smoked paprika
1 teaspoon of Italian seasoning
300g soya mince
1 can of Tarantella chopped tomatoes
150ml vegetable stock
Pinch of salt
Pinch of pepper
Grated cheese (or dairy free alternative)
Begin by heating a large saucepan on a medium heat and adding the oil and diced white onion. Cook for a few minutes before adding the garlic and diced carrot.
Once the onion is translucent add the diced mushrooms, soy sauce, balsamic vinegar smoked paprika and Italian seasoning. Combine and then add the soya mince, tarantella chopped tomatoes and vegetable stock.
Season with salt and pepper and let simmer for about 15 minutes stirring occasionally.
Meanwhile add the gnocchi to a large saucepan of boiling water and cook as per instructions.
Once cooked drain and rinse in cold water before adding to the bolognese. Combine so, the gnocchi are stirred throughout.
Serve with grated cheese and fresh basil.
Mediterranean vegetable puff pastry tarts
Recipe credit: Tarantella, www.tarantellauk.comMakes 8-10
1 tablespoon of extra virgin olive oil
1/2 courgette (thinly sliced and halved)
1 red pepper (thinly sliced)
1 yellow pepper (thinly sliced)
1 red onion (halved and thinly sliced)
1 teaspoon of harissa paste plus more for garnishing
100g Tarantella passata
50g Tarantella tomato puree
1/2 teaspoon of salt
2 rolls of puff pastry
60 feta or dairy free alternative (crumbled)
Fresh basil (chopped)
Egg wash or maple syrup
Preheat oven to 180c and line 2 large or 3 small baking trays with parchment paper or foil.
Scatter the sliced peppers, courgette and red onion onto the trays. Drizzle with olive oil and roast in the oven for 10 minutes.
Meanwhile in a bowl combine harissa paste, passata, tomato puree and salt.
Next roll out the two sheets of puff pastry and cut them into circles or shapes of choice. Carefully score around the edges around 5mm in.
Spread the tomato mixture inside the line and when the vegetables are ready assemble them on top.
Top with the crumbled feta and either use egg wash or maple syrup to go around the edges. Bake in the oven for 20 minutes.
Serve topped with more harissa and chopped basil should you wish.