Squidgy Pumpkin Spice Cookies

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Pumpkin pumpkin pumpkin. Just perfect pumpkin. Bulbous and bright and carroty orange, the emblem of autumn and the vegetable you Americans have a somewhat obsessive yet endearing affection for. They are pretty amazing – the archetypal seasonal food – so I just had to create something with their tangerine tissue. And these delightfully spongy pumpkin spice cookies deserve a place amongst all those pumpkin pies and pumpkin breads and pumpkin cakes, if I’m allowed to make such a self-promoting claim.

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There’s something of an incongruity surrounding pumpkins – on the one hand they’re a wonderful symbol of seasonal produce promoted by a worldwide Hallows’ eve tradition, and yet they’re also (as a direct result of this quirky age-old tradition) one of the most wasted vegetables on the planet. This just doesn’t seem right at all, so what better way to remedy the injustice than to encourage people to eat pumpkins? By all means carve out your scary faces for some spooky fun, but eat pumpkins and squashes too. Eat and gobble and swallow to your stomach’s content. They’re too delicious to chuck into landfill and they’re growing in abundance right now – guaranteed somewhere nearby, so get on out there and source a glowing orange globe in some local soil.

And here’s some inspiration for you – simple, spicy and sweet. With no trace of refined sugar, gluten or dairy. In short; local, seasonal, sustainable wee beauties. These cookies will be all the tastier if you chop up a Hokkaido pumpkin (or butternut or any member of the pumpkin/squash family!) and give it a steam or roast, but canned pumpkin puree works a (trick-or)treat too.

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Makes about 20 cookies:

  • 425g/1 can of pumpkin puree (unsweetened)
  • 120g/1 cup oats
  • 100g/½ cup chestnut flour (if you don’t have any use brown rice flour)
  • 60g/½ cup ground almonds
  • 3 tablespoons coconut oil
  • 4-6 tablespoons agave syrup (or maple syrup or raw local honey), depending on how sweet you like it
  • 2 teaspoons cinnamon
  • 1 teaspoon mixed spice
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • A pinch of sea salt

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If using a pumpkin or squash from scratch; peel it, scoop out the seeds and chop up the flesh into chunks. Place these in a steamer and steam for about 20 minutes, or until they’re really tender and mushy.

Preheat your oven to 180°C. Place the oats in a blender or food processor and whizz up into a flour. Pour this into a large mixing bowl along with the chestnut flour, ground almonds, all the spices, baking powder, bicarbonate of soda and sea salt. Mix well and set aside.

Measure out 425g/1 cup of pumpkin puree and place this in a food processor. Melt the coconut oil in a pan on a medium heat then pour this into the pumpkin puree along with the agave syrup. Blend until they’re all well combined.

Add a third of the wet pumpkin mixture to the dry ingredients and stir to combine, repeating twice more until all the pumpkin’s stirred in to form a dough. Line a large baking tray with parchment and lightly grease with a little coconut oil. Scoop out about a tablespoon’s worth of dough and place on the parchment, repeating until you’ve used it all up. Then, using your fingers, gently squash and smooth the balls of dough into round or oval cookie shapes.

Bake in the oven for about 25 minutes or until the edges are firm and they’ve turned a lovely orangey golden brown. Remove from the oven and let them cool for 2 minutes on the baking tray before transferring to a wire rack to cool completely. Then munch away!

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Cucumber Noodles with Peas, Hemp Seeds & Creamy Avocado Dressing

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When the word cucumber is mentioned people often wrinkle their nose and mutter something about watery tastelessness. Pieces of chopped cucumber are one of the main elements of a classic flaccid ‘side salad’, sitting amongst sad shreds of iceberg lettuce and under-ripe tomatoes. But I feel that cucumbers are unfairly thought of and dismissed. They can actually be quite exciting, and what’s more they’re really amazing for a boost of natural hydration in the body (they’re 95% water!) as well as helping to eliminate toxins. In addition, they help to cool inflammation and are a great source of vitamins C and K and potassium.

So what’s not to love about cucumbers? Especially if you spice things up and get a bit creative, which is what I’ve done here. Everyone’s going a bit bonkers for courgetti/zoodles at the moment, but what about cucumber noodles? If you haven’t got a spiralizer then grab yourself one – they are so useful and somehow make vegetables taste better. The avocado dressing is oh-so-simple and gives the cucumber strands a zingy creaminess which complements each soft crunch of fresh cucumber. Hemp seeds add a great source of protein and a nutty flavour, and peas a delicate sweetness. Altogether, this creates a lovely light lunch which will refresh you for the afternoon.

Sadly the summer is coming to its end here in Britain, so we need to make the most of the last of its delicious fare. Peas are still just in season – try to find some in their pods as the taste is so much greater compared to those little frozen ones. And the cucumber season may not quite be at its height in September but go and grab one before the autumn chilliness sets in and the last of the summer sunshine dwindles.

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Serves 1

  • ½ a whole cucumber
  • 60g petit pois
  • 4 teaspoons hemp seeds

For the avocado dressing:

  • ½ an avocado
  • ½ a lime
  • 1 teaspoon tahini
  • 1 teaspoon avocado oil
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons water
  • A pinch of sea salt

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Start by making the dressing. Squash the avocado with a fork until all lumps have disappeared and squeeze the juice out of the lime. Add both of these to a jug or cup along with the tahini, avocado oil, olive oil, apple cider vinegar, water and salt. Whisk this all up together until it’s combined into a creamy dressing.

At this point, put a small amount of water in a saucepan and bring to the boil. Add the petit pois (or garden peas) and simmer for approximately 4 minutes until tender. Spiralize the cucumber onto a plate. When the peas are cooked drain them and mix them up with the cucumber noodles. Sprinkle over the hemp seeds and then stir it all up with the dressing before serving and enjoying!

Bowtell’s: Uplifting Family Farming

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The topic of meat is complex and divisive. Some nutritionists will say red meat is bad for you, that it’s too acidic and contains too much saturated fat and hardens your arteries and therefore you should cut down or even cut it out of your diet, whilst others say it’s vital for energy and full of protein and minerals such as iron and our hunter-gatherer ancestors lived off the stuff so we’ve evolved to eat it. Of course the issue of animal welfare literally soars to the fore when many people discuss eating meat – highlighting many animals’ low quality of life, their often cruel and cramped conditions, whether the animal suffers, the inhumane ways they’re killed (many of us questioning whether it’s necessary to kill any other living creature for our consumption at all). Then there’s meat in terms of the environment and climate change, which can leave you a little foggy-headed when you hear that two-thirds of available fresh water on the planet is used in farming; a third of all crops are used to grow feed for farm animals, such as soya for Europe’s chickens and pigs, which contributes to huge deforestation of the rainforest and loss of biodiversity; and 14.5% of global greenhouse gases are produced by meat and dairy farming which is more than every car, train and plane combined. Then there are questions of all the pesticides, chemicals, artificial hormones and antibiotics used in the production of meat.

All of this can quickly become overwhelming, and it’s easy to switch off from it all – to shut our eyes and block our ears. All of those facts and figures paint a picture of farmers and their practices as detrimental to a myriad of life forms and to the planet itself. But a fundamental point in all of this is that most of this negativity is the result of factory farming – producing meat on an industrial scale. What about the brighter picture? All those small family farms that care for their animals in an intimate, personal and compassionate way? Those farmers who live and breathe farming and for whom it is a proud and rewarding tradition?

Our local Hampshire butcher, Toby Bowtell, is one such farmer. The Bowtell family have been producing meat using the same plot of land for five generations now. They’re what you might call small artisan producers, supplying to a specific market of local people. A kind of remnant of what farming used to be.

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Almost as soon as I sit down with him, the topic of the horsemeat scandal of January 2013 comes up, and Toby simply shakes his head. After the scandal hit the media, much of the British public suddenly stopped buying red meat. People decided white meat such as chicken could be much more ‘trusted’. This meant there was a run on chicken, so big supermarkets such as Tesco demanded and bought huge supplies of it. The effect of this upon the smaller producers was disastrous.

“It takes us three months to grow and produce chicken,” Toby says, “and I can’t suddenly up production at the drop of a hat. We buy day-old chicks and because the chicken market had gone so big everyone bought extra chicks, so then the bigger your buying power and the higher up the food chain you are, the more you get.”

“We only buy 200 chicks at a time and so when there’s a shortage it’s the little people at the bottom of the pile like us who lose out. It means we get nothing, which from the perspective of the huge European chick producers is just, you know, tough.”

The reality of the situation was that since the Bowtells couldn’t get their hands on chicks at the beginning of 2013, they ran out of chicken every week throughout the spring and early summer, meaning their customer base suffered. And what’s more, they take much time and care over the production of their chicken, buying in a French breed of chicks called Sasso which are specially developed for the free range and organic market.

“Sasso are slower growing and they’re produced to run around outside, so they’re proper outdoor chicken as opposed to indoor chicken. Commercial chickens are bred specifically to be ready for the table in 40 days, whereas ours are ready in 90 days.”

The fact that the Bowtells take more than double the amount of time to grow their chickens than those produced by the big corporations for the mass market shows the dedication and effort small farmers put into their trade. Traditional methods, a hands-on attitude and direct contact with the animals they look after means they’re literally in the thick of it, entirely involved in the process of producing meat from another animal for human consumption.

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The family grows all the grass for feeding their sheep and cows themselves, giving them silage during the winter, and they only use artificial fertiliser when the dung they use as natural fertiliser runs out. Furthermore, they buy in free range piglets from a family friend not far away in Hampshire, and they’re kept in fairly natural conditions.

“They’re what we class as open barn,” Toby explains. “They have fresh air, daylight, straw on the ground and plenty of space to run around. And if they want to lay out in the sun or rain they can but most of the time they lay in the straw in the warm. But then if it’s minus 15 degrees outside, it’s minus 15 – the barn’s not heated and has no kind of climate control. The weather is the weather.”

Just like with turkeys and chickens, if everything is in a temperature-controlled shed, farmers can calculate that if a chick comes in at one day old, then if you feed a specific amount and type of food at a certain age it will be a certain weight. But if, like the Bowtells, you run an outside system, the animals simply are what they are.

Considering all of this, on the surface it’s clear that local, artisan butchers are not to be classed with their bigger competition in terms of the impact they have on the environment. And, Toby reveals, it’s what goes on behind farming practices that presents some good news for environmentalists concerned with conservation and loss of biodiversity.

“An awful lot of conservation is done through farming nowadays,” Toby says. “There’s so much done for the environment that people just never see. They just see fields of corn but it’s about what people are totally unaware of.”

With fields of corn, the outside 24 metres aren’t sprayed which means the right kind of weeds are allowed to flourish and so hosts of insects have something to feed on which in turn are food for the English partridge. Another example is that big square patches in fields are left undrilled specifically for skylarks. In fact all kinds of birds such as buzzards, red kites, songbirds and barn owls are now being positively helped via agriculture.

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“Over the years farming techniques have developed at such a rate that barn owls were disappearing. But now headlands are set aside so there are places for mice to thrive. On these headlands there are flowers that produce the right kind of seeds and the hedges don’t get cut so there’s bramble, which means the mice can eat the blackberries. The result of all this is that there are more mice, and so the barn owls can then survive because they can hunt them.”

Just this example alone demonstrates the complexities of food chains and on what each particular type of animal depends for survival. “It’s conservation as a whole,” Toby says. Twenty-five years ago they were ripping out hedges and cutting all the wildflower meadows. But now there are incentives for farmers to re-sow those meadows and all over the country hedges and trees are being replanted.

“It’s all sort of driven towards things being put back to how they should be. It’s a responsibility. Everyone’s different – we’re only tenant farmers – but I feel we have a duty to do our bit, to make sure the trees don’t get damaged, that the ground is looked after properly and that the dung’s put on at the right time and so on. There are a lot of people on this planet and I feel we should be preserving what we have, and if that means eating a little bit less meat then you know, that’s what we should do – and I’m a butcher!”

Toby suggests that one easy thing we could do to help the environment is to shop at farmers markets so that the meat you buy is grown locally and the miles and energy involved is less than that produced for the mass market. But, as this suggests, whether or not we do this isn’t up to him and it isn’t up to the manager of an agribusiness.

“I’m very proud of what we produce,” Toby says, “but I would never knock the farmer that produces millions of tonnes of wheat or battery farmed hens because while the general public want cheap chicken people are going to grow mass produced chicken. It’s people’s choices and the only way that will ever change is by people changing themselves.”


Toby touches on a very important issue in terms of meat production – the way we think about our food. It’s very easy wandering round a supermarket to simply slip a packet of chicken breasts off the shelf and into your trolley without a single thought. Almost like an automatic action. Sealed in plastic, sitting on a white sterile shelf, the whole experience is so clinical, so detached, so impersonal.

But animal farming is just the opposite. It’s intimate, involved and intricate. To eat the flesh of another animal, human beings have to be personally involved with the rearing, growing, feeding, killing, butchering, gutting and slicing up of it. At least, we had to be until the advent of factory farming with assembly lines of cows and pigs hooked up on machines. And this is where a big part of the problem lies. We’ve become distanced from animals, from the whole process, which has allowed us to eat as much meat as we like with no cognitive association between steak and cow or bacon and pig.

Moreover, people want cheap food – particularly meat, which Toby is quick to recognise. “It’s all about supply and demand and unfortunately food is not something that a huge majority of people hold as an important thing. Everyone has a set amount of money and they’re entitled to choose what they want to spend it on. You don’t have to have an iPhone, you don’t have to drink or smoke, or you don’t have to buy £100 trainers. But if that’s what people spend their money on then there’s always going to be consumer demand for cheap, economy meat.”

All of this is certainly true, but as a recent article by Foodtank reveals, there are in fact many hidden costs in the production of ‘cheap’ food via conventional agriculture. Apparently being the obesity epidemic globally costs us US$2 trillion in healthcare, procured from our own wallets and purses through taxes. Then there’s the cost of soil erosion, pesticides and fertilisers, the need to create more and more artificial pollination as bees continue to decline, the scarcity of fresh water and the need to purify it – many of which are either overlooked or ‘invisible’ and play no part in countries’ estimation of their economic value. So, in reality, cheap meat isn’t cheap at all.

Therefore, all in all, industrial-scale farming seems purely negative and harmful – to our health, to our wallets, to animals and to the planet.

Fundamentally, there needs to be a shift in our thinking, in the way we view animals. And going to a local butcher’s farm shop to buy your meat (perhaps seeing the cows in the fields flicking their tails or the chickens running around in true ‘free-range’ fashion) rather than a supermarket is at least one step towards this. It’s almost like a step back, in a way. That’s certainly what it feels like when I visit the Bowtells, walking through the farmyard, seeing their cows up on the hill, going into their little shop which has its own gritty character. I distinctly remember always running to look at their pigs when I was younger and loving leaning over and watching them lounging in the hay. Happy pigs make me smile, and they definitely make me think twice (or more accurately ten times) about buying sausages.

Gooseberry Wisecake

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I almost feel sorry for gooseberries. It seems like they’ve been forgotten about whilst the western world obsesses over other berries like strawberries, raspberries and blueberries. Granted gooseberries aren’t quite as sweet and juicy as those just mentioned, but they have a charming sour-sweetness and their own distinctive flavour. They’re also one of the easiest things to grow – the little fruity balls for this cheesecake came from four bushes we have in our garden which produce hundreds of gooseberries year after year with almost no human effort required, save for the odd pruning. They’re little local wonders.

Picked gooseberries

Gooseberries are a good source of vitamin C, vitamin A and potassium, and they offer variety which is vital in any diet. Their season is from July to August, and I steadily stripped our bushes over the past few weeks whilst thinking of an interesting way to make use of them. The only pudding anyone’s probably ever heard of that features gooseberries is gooseberry fool – a mouse-syllabub type thing which has that wartime vibe and is overloaded with cream and refined sugar. So I thought I’d swing the dial the other way and create a modern ‘cheesecake’ that’s vegan, gluten free and refined sugar free. Or, as another way of looking at it, create something smart for our bodies which also tastes divine. And this really does; the biscuity base crumbling into the thick gooseberry mouse-cream (amazingly like cream cheese but with no cows involved) in a really satisfying way.

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It would be mad not to make use of the array of late summer berries available to us all, and if you can’t get your hands on any gooseberries you can try any other berry such as blackcurrants, redcurrants or blackberries. Go berry wild!

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Makes 1 cheesecake (6-8 servings)

For the base:

  • ½ cup/70 g oats
  • ½ cup/90g brown rice flour
  • ⅔ cup/70 g ground almonds
  • 8 dates
  • 2 teaspoons raw honey/agave nectar/maple syrup
  • 3 tablespoons coconut oil
  • ½ teaspoon vanilla powder or extract

For the gooseberry cream:

  • 2 cups gooseberries
  • ½ cup/90g cashews
  • ½ cup/90g almonds (soaked for at least 3 hours)
  • 3 tablespoons water
  • 1 tablespoon coconut oil
  • 1-3 teaspoons of raw honey (depending on how sweet you like it)

For the topping:

  • A large handful of fresh gooseberries


Preheat the oven to 170°C. Starting with the base, place the oats into a food processor and blend until they’ve broken down into a rough flour. Then add all the remaining base ingredients and blend until a biscuity dough forms. Grease a flan dish with coconut oil and then press in the dough mixture, smoothing it down with the back of a spoon, making sure it rises up the sides and dips down in the middle in a curve. Place this in the oven and bake for about 15 minutes until it starts to turn a golden brown and has firmed up.

While the base is cooking making the gooseberry cream. Clean out your food processor and add the cashews and almonds along with the water and blend for about 5 minutes until the nuts have broken down and are starting to turn into a creamy consistency. At this point add in the gooseberries, coconut oil and honey and blend for another couple of minutes to make the most amazingly naturally pink, thick gooseberry cream.

Remove the base from the oven and allow to cool for at least 5-10 minutes before scooping the gooseberry cream on top and smoothing it down into the curve until the whole tart’s filled. Finally, place the fresh gooseberries (or any other berries!) over the top as a garnish and serve immediately. If not all gobbled straight away this will keep in the fridge for at least 3 or 4 days.

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Melon, Peach & Nutmeg Smoothie

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Peaches are fruity heaven. They are the juiciest most wonderful thing and I literally crave them all through autumn, winter and spring – come summer I devour them with an enthusiasm which you might say verges on fanatical.  A seasonal summer goody, there really is no point in trying to eat them in December – they are simply not the same. Flavour, succulence and quality are all deficient and essentially missing. The same is true of melon, which again has a sensational sweetness that is dreamy and utterly refreshing when eaten at this time of year. And they’re both just perfect on a summery day, so as warm sunshine is now beaming down upon us I thought I’d whiz them up together and create the juiciest super-smoothie you’ll ever taste.

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Adding a few golden linseeds gives this drink a protein boost, along with a hit of healthy fats. Ground down they are more easily digested and so your body will be getting even more nutrients out of them. Nutmeg is a wonderful bark-like spice which adds a faint peppery zing to any dish, and it really gives this smoothie that extra something, vivifying the sweetness of the melon and peach. Smoothies are almost too easy to make and this is perfect for a light breakfast or if you need a thirst-quenching lift on hot summer afternoons.

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Serves 1:

  • 1 peach
  • ¼ of a cantaloupe melon
  • ⅓ of a cup of almond milk or oat milk
  • 1 tablespoon of ground golden linseeds
  • 1 tablespoon of buckwheat flakes or oats
  • A pinch of grated nutmeg

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Simply slice up the peach and melon, then add all of the ingredients to a blender and push the button until it’s all mixed together to form a thick, juicy delight.

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Wild Garlic Pesto & Asparagus Pasta

IMG_1950 smaller adjusted 2 Wild garlic is one of the most amazing examples of nature’s gifts to us. Come spring it sprouts out of the ground in abundance with sleek leaves and beautiful white-star flowers, and it’s just there for the taking! It’s the easiest wild food to harvest in the world – you simply pick the leaves and bam you’ve got a bundle of flavoursome garlicky goodness which can be added to any salad or dish to enhance both its nutrition and taste. No prickly thorns to outmanoeuvre or having to peel anything or discard lots of outer layers or worry that it might be poisonous. It’s almost as if the plant wants other creatures to eat it. And personally I think it’s crazy not to take advantage of such a local, seasonal wonder, especially when it’s free and there’s almost no effort involved. It’s so simple to find – just follow your nose! I picked my leaves less than two minutes’ walk from my house. How great is that? IMG_1886 smaller Wild garlic’s health benefits are numerous – it’s antibacterial, antimicrobial and antiseptic, and it can be effective at lowering blood pressure, which reduces the risk of heart disease and strokes. And the best thing about picking it yourself is you know the leaves are perfectly fresh, so it’s as nutritious as it can be. The combination of wild garlic and seasonal spring onions really gives this pesto a piquant essence. It proves that vegan food doesn’t mean an automatic diminution of taste – trust me, it’s a rival to any parmesan-stuffed pesto out there!

The asparagus season is well under way and it’s such a yummy and special spring vegetable – I look forward to it all summer, autumn and winter. Its window is narrow though so you’ve got to take advantage of it now and in the next few weeks. It’ll never taste as good as it does at the moment so grab yourself a bunch. It complements the wild garlic pesto so well and adds a subtle crunch to this hearty spring pasta dish. IMG_1899 adjusted 2 Serves 4

For the pesto:

  • 110g wild garlic leaves
  • 2 cloves of garlic
  • 4 spring onions
  • 110ml extra virgin olive oil
  • 40g pine nuts
  • 40g pecans
  • 1½ tablespoons nutritional yeast flakes
  • ½ a lime
  • A small handful of basil leaves
  • Salt and pepper
  • 300g asparagus
  • 300g gluten free pasta (or your favourite durum wheat pasta)

IMG_1945 smaller adjusted 2 To make the pesto, start by crushing the garlic gloves in a garlic press. Slice the spring onions finely. Place a pan on a medium heat and add a little olive oil. Once the oil’s hot, add the crushed garlic and spring onions and gently fry for about 3 minutes. Be careful not to let them burn and once softened remove from the heat and set aside.

In a dry frying pan, lightly toast the pecans and pine nuts (on a medium heat) until they’re starting to turn a golden brown and then pour them into a food processor. Once the fried garlic and spring onions have cooled a little, add them to the food processor along with the extra virgin olive oil, yeast flakes, basil leaves and a good grinding of salt and pepper. Squeeze the juice of the ½ lime in as well and then roughly slice about a third of the wild garlic leaves. Add these to the processor and blend until combined. Slice another third of the garlic leaves and blend once more, repeating with the final third until it’s all mixed into a paste.

Bring a pan of water to the boil and add the pasta, simmering for about 9 minutes or until you have the desired softness (I like mine al dente). While the pasta cooks, steam the asparagus for about 2-3 minutes, poking the spears with a knife to check when they’re soft but not turning to mush. Chop the spears into inch-length pieces and drain the pasta. Place everything back into the pasta saucepan and mix together (making sure the pesto is coating the pasta and asparagus evenly) and serve without delay. IMG_1864 good

Matcha Courgette Muffins

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Green muffins might look and sound a little strange but in truth they’re natural, healthy and packed with vegetables. Although courgettes aren’t quite yet in season in the UK the ones I used were grown in Spain, so they haven’t travelled too far from soil to chopping board. And they’re the secret to these moist, juicy cakes – giving them a soft density and squishiness which is delightful to bite into.

Matcha green tea has spiralled up into popularity in recent years, and for many good reasons. Unlike standard green tea you brew with a tea bag, matcha is the concentrated powder of the whole leaf, so matcha’s nutritional value far exceeds regular tea. It’s one of the richest sources of antioxidants, which have a whole host of benefits, one of which is fighting against the negative effects of UV radiation. Matcha is also brimming with chlorophyll (giving it that amazing green colour) which is a great detoxifier for the body. Furthermore, matcha contains the amino acid L-Theanine which can help us to relax (by the promotion of production of alpha waves in the brain) as well as boost energy levels, memory and concentration.

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Along with all of this, matcha green tea has a wonderful flavour which, in these muffins, is really complemented by the warm vanilla essence. You also get a slight tang of banana that adds a subtle sweetness to the agave nectar – so they’re totally refined sugar free. This makes them really versatile – you can enjoy them for breakfast or as an afternoon pick me up or even as pudding. They’re also gluten free and vegan, and the roasted pistachio crumb on top really gives them that edge.

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Makes 12 muffins:

  • 420g/1½ cups of shredded courgette (about 3 whole courgettes worth)
  • 1 very ripe banana
  • 210g/1 cup of brown rice or buckwheat flour
  • 120g/½ cup of coconut flour
  • 1 tablespoon of matcha green tea powder
  • 2 tablespoons of ground flaxseed
  • 1 vanilla pod (or 1 teaspoon of ground vanilla powder)
  • 5 tablespoons of coconut oil
  • 5 tablespoons of agave or maple syrup
  • 250ml of rice milk (or other plant-based milk of your choice)
  • 1 teaspoon of baking powder
  • ½ teaspoon of bicarbonate of soda
  • A pinch of salt
  • 35g of raw pistachios

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Start by adding 5 tablespoons of water to the ground flaxseed and whisking together before setting aside to thicken. Preheat your oven to 180°C. Sieve the flours, matcha powder, baking powder, bicarbonate of soda and salt into a large bowl and stir until fully combined.

Place the coconut oil into a saucepan and set to a low heat so it melts. Once melted, add the agave syrup. Slice open your vanilla pod and scrape all the seeds into the pan as well. Give this a stir so it’s all mixed up and leave on a low heat for at least 5 minutes so the vanilla has a chance to infuse into the oil and syrup.

Mash the banana and place in a separate bowl to your dry ingredients. To this add the flaxseed and water mixture along with the oil and syrup mixture, the shredded courgette and rice milk. Stir it all up well and then add half to your dry ingredients. Mix until combined and then add the second half of the wet ingredients and do the same until you have a cake batter.

Spoon the batter into muffin cases, filling them almost to the top until you have 12 equal amounts. At this point, place the pistachios into a pestle and mortar and bash them up until they’re in small pieces and large crumbs. Sprinkle this evenly onto each of the muffins before placing them in the oven for about 20 minutes until they’ve risen and are starting to turn a little golden brown.

Remove them from the oven and leave to cool for at least 10 minutes before serving and savouring!