Thank goodness for Spring, with its invitation to eat fresh, buy local, and get outside again. This season’s new Market Day patterns feature a plentiful bounty of some of nature's best produce. Mix together for a deliciously fresh spring table.
In celebration of our new collection, we have teamed up with our friends at Abel & Cole who deliver delicious organic food straight to your doorstep. They work with seasonal, local produce and are a fellow B-Corp, championing quality and sustainability.
Entrants must live within the Abel & Cole delivery area, as the prize will be delivered via Abel & Cole’s delivery system. Viable areas found here.
Market Day
Discover our Market Day collection, jam-packed full of pleasing pieces that look good enough to eat.
Shop collectionAbel & Cole's Roast Carrot & Feta Soup and Crispy Kale Recipe
Celebrate the flavours of spring with this hearty veggie soup.
Ingredients
- 1 onion
- 1 celery stick
- 500g carrots
- 2 tomatoes
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 garlic cloves
- 100g kale
- 1 lemon
- 1 vegetable stock cube
- 2 tbsp pumpkin seeds
- 30g feta
- A pinch of dried chilli flakes
Method
Roast all the veg into an enamel roasting tin. The oven will caramelize the veg, enhancing its natural sweetness. A few pinches of spice, and into the oven it goes.
Now for the toppings, crispy roast kale is the veggie equivalent of a crouton. Add the kale into a large bowl and add in the garlic and lemon, massaging them in to coat the leaves and then roast for 10 minutes. Then heat the pumpkin seeds in a frying pan and listen to them pop.
When the veg is fully cooked, blitz them until smooth and creamy in a mixer. Serve up your seasonal soup in a bowl. Add the finishing touches; crispy kale, some tangy feta and the pumpkin seeds and sprinkle some chilli flakes for some extra heat.
Abel & Cole's Roast Beetroot & Blood Orange Carpaccio
Try this fresh and warming winter salad.
Ingredients
- 75g pearl barley
- 2 tsp sunflower seeds
- 2 beetroot, weighing approximately 200g
- 2 chioggia beetroot, weighing approximately 200g
- 1 fennel
- 3 blood oranges
- 100g rocket
Method
Preheat your oven to 200°C. Pop on the kettle and place the pearl barley into a pan and cover with hot water from the kettle. Place the lid on the pan and allow to simmer (25-30 mins) until tender. Then put the sunflower seeds into a dry frying pan and toast them for 2-3 mins, until that nutty smell fills your kitchen. Tip into the bowl.
Peel and slice the beetroot, chooggia beetroot and fennel as thinly as possible. Place all of these ingredients on a baking tray lined with baking paper. Drizzle a little olive oil and season as you wish. Roast for 15-20 mins until the veg is lovely and soft. The. Put the rest of the sliced veg in a large bowl. Squeeze over the juice from half a blood orange (keep the other half for later). Add a pinch of salt and toss together. Set aside.
Cut the ends from the remaining whole oranges so they stand up on your boards. Slice the skin off, removing as much white pith as possible. Cut into thin slices. Tip half the rocket into a small blender. Squeeze in the juice from the remaining orange half. Pour in 4 tbsp of cold water. Add a pinch of salt and pepper. Whizz together.
Tip: if you don’t have a blender, finely chop the rocket and whisk with the orange juice and water.
Drain the pearl barley and briefly rinse under cold water. Tip into a bowl and mix in half of the rocket dressing to lightly coat it. Arrange the remaining rocket on a platter. Scatter over the dresssed barley. Layer the blood orange slices, raw beetroot, chioggia and fennel over the top. Finally add the roast veg. Drizzle over the remaining rocket dressing and scatter over the sunflower seeds to serve.
Recipe for success: rustle up these easy recipes in your enamel cookware.
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