Thursday, 19 January 2012

Green & Healthy - 2012 Manifesto

Still unsure about making New Year's Resolutions? Instead, consider picking a Word Of The Year to guide your decisions, OR you could create a Manifesto! We love this Green Manifesto for 2012, discovered via Green Living Ideas - especially because it embodies our core ethos 'celebrate simple pleasures & positive ideals.' Happy 2012!

Recipe - Healthy Mid-Week Winter Dinner...

Pan fried halibut with broad bean and leek fricassée

Sometimes in life, we just want something to eat that is quick to make. It helps if that quick and easy meal is also delicious and healthy, of course. This dish can be on your plate in less than ten minutes, and is a great example of how less is often more in terms of food; simplicity of ingredients and preparation is often simply the best.

As well as what is probably my favourite fish, halibut, this dish also uses frozen broad beans - we all like to eat fresh seasonal produce when we can, but after a long day at work, it is also great to be able to rely on the store cupboard and freezer to get a meal on your table without fuss. Broad beans contain protein, fibre, vitamins A & C, iron and potassium. They also contain levadopa, a chemical the body uses to produce dopamine, associated with feeling happy and motivated - what could be better on a cold January night?

Ingredients to serve 2

2 pieces of halibut fillet, weighing approximately 150g each

1 medium leek
200g broad beans, shelled

30g salted butter
2 cloves garlic
10g parsley

salt and pepper
olive oil


Mash the butter with the garlic cloves; chop the parsley and mix into the garlic butter; set aside.
Boil a kettle full of water.
Trim the leek and remove any dirt or discoloured leaves. Cut the white of the leek into discs approximately the width of your little finger. Shred the green of the leek into matchsticks.
Pour the boiled kettle over the frozen broad beans, to cover them.
Add a tablespoon of olive oil to a frying pan over a medium-high heat. Add the leeks once hot, then season with salt and pepper. Turn the leeks in the oil as they start to wilt and caramelise.

Heat another frying pan with a tablespoon of olive oil.
Season the halibut with salt and pepper, and lay the fillets into the second pan. Leave until caramelised on one side, and cooked half way through. Don't be tempted to turn them or move them until you have a crust. Turn down the heat when you turn the fish over, then turn off the heat and leave to rest after one more minute -the fish will feel firm to the touch when cooked

While the fish is cooking, drain the beans, and add them to the pan with the leeks; then add the garlic and parsley butter and toss the ingredients together over a high heat. When the butter is melted, the fricassée is done.

Spoon the leeks and beans onto warm plates, drizzle around some of the garlic butter, and top with the halibut. Serve with crusty bread to mop up the buttery juices.


Recipe created by James, head chef @ The Elemental Kitchen.

Thursday, 12 January 2012

Bella Pasta!

Our resident chef - James - is back in our own home kitchen following a long winter assignment in the mountains. You may imagine he'd want a break from cooking - but this afternoon he pulled out the (manual) pasta machine and rustled up some fresh, home-made linguine and tagliatelle. He's serving it simply for dinner with olive oil, salt, pepper, peas, lemon and a little goats cheese. Bella!