Sprout Spaghetti

by Liz Child

Brussels sprouts are in season and are certainly not just for Christmas Day. Have you been adding them to your boxes? What’s your favourite sprout recipe? I love sautéing them like this with garlic, herbs, nuts and citrus, then folding them through pasta. They’re also brilliant stirred through rice or another cooked grain like barley, quinoa, buckwheat etc for a gorgeous warm salad. Here’s my sprout spaghetti recipe, it makes a stunning mid-week meal and will only take as long as the time to boil your pasta. Quick, festive and delicious!

Liz x

Ingredients (per person)

  • 70-100g dry spaghetti (depending on appetite) or other grain/pulse of your choice eg quinoa, rice…
  • 1 heaped tbsp butter (I use our new dairy free Natruli blocks)
  • 2 tbsp extra virgin olive oil
  • 1 clove of garlic
  • 7 Brussels sprouts, thinly sliced
  • a small handful of hazelnuts, roughly chopped
  • 3 sprigs of rosemary
  • 1/2 tsp lemon zest
  • 2 tbsp lemon juice
  • salt and pepper to taste (it’s extra good with lots of black pepper!)

Method

  1. Bring a large pot of water to the boil, meanwhile chop your sprouts, garlic and hazelnuts.
  2. Generously salt the boiling water and drop in the pasta. Give it an occasional stir to prevent it from clumping or sticking to the bottom. While the pasta cooks, prepare the rest of the dish.
  3. In a wide pan, melt the butter, add the oil and sprouts, hazelnuts, garlic and rosemary. Stir fry for a few minutes then season well with salt and pepper.
  4. Add the zest and juice of the lemon when the sprouts turn bright green and are mostly cooked through. Stir well, taste and adjust the seasoning if need with more salt, pepper or lemon. Turn off the heat for now.
  5. Drain the pasta but reserve a mug or so of the starchy cooking water. Add the pasta to the sprouts and turn the heat back on. Add a few splashes of the cooking water and mix the pasta and buttery sprouts together. The pasta water and butter should create a delicious, light, lemony sauce. Taste again and you’ll probably want to add more black pepper.
  6. Serve in bowls and top with grated cheese or nutritional yeast flakes if you like. Enjoy!

Celeriac Steaks

by Liz Child

We haven’t grown them for quite a few years so we are delighted to let you know that our celeriac are back! Have you tried one? They’re a gorgeous winter root vegetable. Big and bulbous and full of flavour. Think a hybrid between a potato and a parsnip with a delicate celery flavour. These beasts are stunning in soups and stews, but they also lend themselves nicely to coleslaw, in fact raw, grated celeriac is really gorgeous tossed with a mustardy mayonnaise. I’ll tell you about that another day. But today I am eating celeriac in thick slices, fried like a steak in lots of butter. I LOVE a vegetable steak (cauliflower, portobello, butternut…), it’s a great way to really highlight a vegetable and focus on the flavour. Serve with mashed beans and roasted garlic for lip-smackingly delicious, filling, protein, some wintery greens like kale or cabbage and a creamy wholegrain mustard sauce. Quite a special dish, fit for a date night, but really not very complex to make as you’ll see below. Enjoy!

Liz x

Ingredients (serves 2)

  • 1 celeriac – peel with a small, sharp knife, then cut 4 thick slices out of the middle and save the ends for a soup
  • 1 tin of butterbeans or cannellini beans, any white beans will work
  • 1 whole bulb of garlic
  • kale or cabbage, as much as you like
  • 1 heaped tbsp wholegrain mustard
  • 1 tbsp corn starch or plain flour
  • oat milk – enough to loosen the pan juices into a thick sauce
  • butter, olive oil, salt and pepper to taste

Method

  1. Pre-heat your oven to 200C. Pop a whole bulb of garlic (that’s right, the whole bulb, not just a clove) into a small, oven-proof dish with a drizzle of olive oil. Put it in the oven to bake until soft – around 15-20 minutes.
  2. Meanwhile prepare the celeriac as above, chop and rinse some greens (kale or cabbage go well here) and put them in a pot with a lid, some seasoning and some butter/oil on the hob. Drain some of the liquid from your tin of butterbeans and pop them into another small pan.
  3. Get your widest frying pan (or use two) on to a medium heat and melt a generous knob of butter with a couple of tbsp of olive oil. Add the celeriac steaks and season well with salt and pepper. Cook, turning occasionally until they are softening and turning a gorgeous caramel colour. They should smell amazing!
  4. When the celeriac are nearly cooked through, take the garlic out of the oven to cool slightly, turn the heat on under the pot of beans and the pot of greens. Cook both, stirring often, until piping hot. Then turn off the heat.
  5. Put the celeriac steaks in a small dish in the oven to keep warm (turn the oven down to 150C so they don’t burn) whilst you make the mash and the sauce.
  6. Pull apart the roasted garlic and squeeze the soft, fragrant flesh into the pan with the beans. Season well with salt and pepper, add a drizzle of olive oil or a knob of butter and mash the beans and garlic into a puree. Or use a stick blender if you’d like your mash extra smooth. Taste and adjust the seasoning if needed.
  7. To the frying pan in which the celeriac steaks were cooked, add a tbsp of flour and a tbsp of wholegrain mustard. Whisk into the buttery, caramelised, celeriac juices that are left in the pan and add a splash of oat milk. Turn the heat up and keep whisking and adding milk until you have a silky, creamy sauce. Taste and season with salt and pepper and now you are ready to serve.
  8. Divide the greens and garlicky mash between two plates, add on the steaks then drizzle with the sauce. Have extra wholegrain mustard on the table and enjoy with a glass of wine or a cold beer.

Cauliflower & Mushroom Biryani

by Liz Child

One of our family favourites, this layered, one-pot curry is so so good. A rich layer of mushroom and red bean curry on the bottom, a fragrant layer of perfectly cooked rice in the middle and a succulent layer of cauliflower on top. Sounds complicated but it’s actually very easy. We make this one-pot meal regularly as a mid-week supper. It doesn’t take long to put together, then you just pop it in the oven to bake and you’ve got time to clear up the kitchen and help with homework or whatever else needs doing while it cooks. Then bring the pot to the table and dig in!

We stock organic rice in compostable bags, have you tried the range yet? White basmati is best for this dish as it cooks quickly, but we also have brown basmati and my personal favourite, short grain brown rice. We also have organic tins of tomatoes, beans and more. We do so much more than just fruit and veg. Add some groceries to your next order and save yourself a trip to the supermarket.

Liz x

Ingredients (serves 4)

  • 3 tbsp vegetable oil
  • 1 onion, peeled and diced
  • 4 cloves of garlic, peeled and diced
  • 1 heaped tbsp curry powder
  • around 10 chestnut mushrooms, halved
  • 1 tin chopped tomatoes
  • 1 tin kidney beans, drained
  • salt and pepper to taste
  • 1 small mug of basmati rice (225g)
  • 2 small mugs of water
  • 1/4 tsp each: ground cardamom and star anise
  • 1 tsp rose petals (optional)
  • 1/2 a large cauliflower, cut into florets
  • 1/2 tsp turmeric
  • coconut flakes

Method

  1. Turn your oven to 200C and find a deep pot or casserole dish with a lid that is safe both on the hob and in the oven.
  2. Start by sautéing the diced onion with the oil on a medium-high heat. Stir frequently with a wooden spoon. After 5 minutes the onion should start to soften and turn golden.
  3. Then add the mushrooms, garlic, curry powder and season well with plenty of salt (about a tsp) and pepper. Stir for a few minutes to coat the mushrooms in the seasoning and allow the spices to toast and get very fragrant.
  4. Empty the tin of chopped tomatoes into the pot along with the drained beans. Stir well, taste and adjust the seasoning if needed, then put the lid on and let the curry simmer for a few minutes while you rinse you rice in a fine sieve.
  5. Turn off the heat then carefully add the rinsed mug of rice to the curry. Don’t stir it in, add it in a careful layer on top of the curry and smooth it out with the back of the wooden spoon. Then slowly pour two mugs of water over the back of the spoon over the rice so that it doesn’t disturb the layer.
  6. Add some aromatics to the rice if you like eg cinnamon sticks, cardamom pods, star anise, rose petals, saffron… I usually use a mix of ground anise and cardamom and a few rose petals.
  7. Then place the cauliflower florets carefully into the rice and water, sprinkle them with turmeric, salt and pepper. Put the lid on the pot and put the pot in the oven to bake.
  8. After 30 minutes, check on the rice. It should be bubbling hot and have absorbed most of the liquid. Taste a grain, if it needs longer put the lid back on and return it to the oven.
  9. If the rice is cooked through then remove the lid, sprinkle the top of the dish with flaked coconut (or flaked almonds) and return it to the oven to toast. Just 3-5 minutes should be enough. Then it’s ready to serve. Scoop out portions ensuring each bowl gets a bit of each layer and enjoy!

Chilli Non-Carne

by Liz Child

You’ll find countless iterations of this recipe on repeat in our house this time of year. Always hearty and wholesome, stuffed full of gorgeous autumnal vegetables and various pulses and grains. A pot of chilli is so versatile. Stick it in a bowl with rice or roasted potato wedges, scoop up with nachos, serve in wraps burrito style or make a batch for a messy-fun taco night. How do you serve your chilli non-carne?

Liz x

Ingredients (serves 8)

  • 4 tbsp olive oil
  • 1 large or 2 small onions, peeled and diced
  • 5 cloves of garlic, peeled and diced
  • 750g diced root veg (I used swede, carrot and beetroot this time)
  • 1 tsp chilli flakes (or to taste)
  • 2 tbsp smoked paprika
  • 1 tbsp each, ground cumin and coriander
  • 3 bay leaves
  • 100g each, dried lentils and quinoa
  • 2 tins of black/kidney beans, drained
  • 1 tin of chopped tomatoes
  • 500ml water or veg stock
  • salt and pepper to taste
  • *optional extra few tbsps of a ‘flavour bomb’ eg: soy sauce/coffee/cocoa

Method

  1. In a large, heavy bottomed pot, sauté the onions and garlic in the oil until soft and starting to colour.
  2. Then add the root vegetables and spices. Stir for a few minutes to release the flavours.
  3. Add the lentils, quinoa, tin of tomatoes and water/stock. Season well with salt and pepper then simmer until the lentils are soft. This should take around 30 minutes. Stir occasionally to ensure nothing is sticking and burning on the base of the pot.
  4. Then add the beans, taste and adjust the seasoning as needed. I usually add about 3 tbsp of soy sauce or a tbsp or two of cocoa powder to enrich the chilli.
  5. Serve with rice or wedges, in tacos or burritos or however you like! It’s even better the next day so make a big batch and get some in the freezer for a rainy day?

Savoy Cabbage Rolls

by Liz Child

Cabbage rolls are so delicious! The simmered cabbage wrappers turn tender and sweet and are the perfect vessel to hold together a tasty filling. I lean towards herby brown rice, mushrooms and beans as in the recipe below, but of course you can fill them with whatever you like. Traditional minced meat and seasonings, a spiced mashed potato and chickpea curry, or make a twist on an enchilada and stuff your leaves with a tasty chilli? Bake in a rich tomato sauce, a curried coconut broth or simmer in a simple stock. Cabbage rolls can roll with whatever you are in the mood for. How do you make yours?

Liz x

Ingredients (for 8 rolls)

  • 2 tbsp olive oil
  • 1 white onion, peeled and diced
  • 6 garlic cloves, peeled and diced
  • 1 400g tin of chopped tomatoes
  • 2 bay leaves
  • 10 chestnut mushrooms, sliced
  • 1 400g tin of black beans, drained
  • 200g short grain brown rice, rinsed
  • 400ml water
  • 1 tbsp dried dill
  • salt and pepper to taste
  • 8 savoy cabbage leaves, rinsed
  • natural yoghurt to serve

Method

  1. Start with the filling. In a small pot which has a lid, fry the mushrooms and 2 cloves of garlic with 1 tbsp of olive oil. Season with salt and pepper and when the mushrooms start to take on some colour, add the rice, drained black beans, dill and water. Put the lid on the pot. As soon as it starts to boil, turn the heat down to the lowest setting. The rice should absorb all the water and be perfectly cooked after around 20-30 minutes.
  2. Meanwhile make the tomato sauce. In a wide, heavy bottomed pan which has a lid, fry the onions and 4 cloves of garlic with 1 tbsp of olive oil until golden and soft. Add the bay leaves and the tin of tomatoes. Swirl the juices from the tin into the pot too with half a tin of water. Season with salt and pepper and let the sauce gently simmer while you wait for the rice to cook.
  3. Once the rice is cooked through, taste it and adjust the seasoning if needed with more salt, pepper or dill. Then you can assemble the rolls.
  4. Use a rolling pin or the heel of your hand to flatten the tough stalk of each leaf. This will make it easier to roll. Then divide the rice between the 8 leaves and wrap them up. I find it easiest to have the stalk end closest to me, place the rice in the centre of the leaf, then roll the end of the stalk away from me, over the rice, tuck the sides of the leaf in, then roll on to the top of the leaf.
  5. Place the parcels, seam side down into the tomato sauce. Tuck them in snuggly so that they don’t unravel as they cook. Then put the lid on, turn the heat to medium and simmer for 10-15 minutes or until the leaves are tender. Alternatively you can place the pot in a hot oven.
  6. Serve with tangy natural yoghurt and enjoy!

Lentil Ragu

by Liz Child

This lentil ragu is a firm family favourite. It’s quick and easy to make, full of flavour and nutrition (lentils are a powerhouse of fibre, protein, potassium, iron and folate) and it can be frozen in portions to use on busy days. I use this as a ‘base’ recipe but often add or switch the vegetables with the seasons. For example, the carrots can be swapped with swede, beetroot or squash, the mushrooms could be replaced with aubergine or crumbled walnuts. We usually stir it through pasta or layer it up in a lasagne but it also makes a great cottage pie when topped with mash and baked.

You can also tweak the seasoning and turn this Italian-style ragu into a Tex-Mex-style chilli non-carne! Just use chilli, cumin, coriander, bay, oregano and smoked paprika in place of the herbs, and add a drained tin of kidney beans and peppers to the mix too. This adaptable lentil ragu recipe is just thing to add to your repertoire for hearty family meals.

Liz x

Ingredients (serves 4)

  • 2 tbsp olive oil
  • 1 onion, diced
  • 4 cloves of garlic, diced
  • 2 carrots, diced
  • 3 sticks of celery, diced
  • approx 10 chestnut mushrooms, diced
  • 1x 400g tin of chopped tomatoes
  • 1x 400g tin of green lentils, drained
  • 2 bay leaves
  • 1 tsp each: fennel seeds, thyme and oregano
  • optional splash of red wine…
  • salt and pepper to taste (roughly a tsp of each)
  • pasta to serve (100g dried weight per person) we stock a range of organic wheat, wholegrain and gluten free varieties

Method

  1. Gather and prepare your ingredients and find a large pan to cook your ragu in. Get a big pot of water on to boil for the pasta.
  2. Sauté the onion with the olive oil for roughly 6 minutes over a medium-high heat until softening and starting to take on some colour.
  3. Then add the salt, pepper, fennel, oregano, thyme and garlic and stir for a minute to release and wake up the flavours.

4. Add the diced vegetables and sauté for 5-10 minutes until they start to soften and cook in their own juices. Then add the chopped tomatoes and bay leaves.

5. Swirl the juices out of the tin into the pan by filling the tin with water. Then add the drained lentils and simmer for about 10 minutes or until the sauce is rich and delicious. You may need to add a splash of water (or red wine) to loosen the sauce if it is starting to look a bit dry. (This is a good time to get your pasta into the now-boiling water).

6. Taste and adjust the seasoning if needed with more salt or pepper. Then stir through the cooked and drained pasta and enjoy! Serve with fresh basil leaves and an extra drizzle of good olive oil.

Roasted Carrot & Fennel Soup with Cheese Toasties

by Liz Child

Soup weather is officially back and I’m not complaining! Soups are a fantastic way to get a whole lot of goodness into one simple meal. Probably at least once a week we have a soup and cheese toastie night. The simplest way to make a soup… whilst juggling the housework, homework, giving the dog a walk, firing off a few last emails etc… is to grab a tray, roughly chop up a good combination of veg, oil and season it well, and whack it in the oven. Then your surfaces are clear, all you have to do when it’s done is tip it into a big pot and blend it with some stock.

The carrots and fennel coming out of the farm at the moment are just stunning! So fresh and so full of flavour. And so often, what grows together, goes together! So here’s one of our seasonal favourites right now, a simple but super-tasty, carrot and fennel soup! Enjoy!

Liz x

Ingredients (serves 6)

  • 2 bulbs of fennel
  • 6 carrots
  • 6 cloves of garlic
  • 1 leek (or 1 onion)
  • 3 sticks of celery
  • 4 tbsp olive oil
  • salt and pepper to taste
  • 2 vegetable stock cubes
  • 1 litre of water (in the kettle, ready to boil)
  • cheese sandwiches to serve (I like to butter the outside and grill them when the soup is ready)

Method

  1. Turn your oven on to 200C and find a deep roasting dish.
  2. Wash the vegetables, roughly chop them and place them in the roasting dish.
  3. Peel the garlic cloves and pop them into the dish whole.
  4. Drizzle with olive oil and season with a good couple of pinches of salt and a grind of black pepper. Mix well and then get the dish into the oven to roast. It should take about 30 minutes but keep an eye on it as ovens vary.
  5. Meanwhile make cheese sandwiches to grill (we have a lovely range of organic cheeses including a new Irish organic Mossfield cheese and vegan cheeses) and get a big pot and your stick blender ready.
  6. Crumble two veg stock cubes into a large jug and then add a litre of freshly boiled water. Stir to combine. Test the roasted veg for ‘done-ness’ with a knife. They should be soft and starting to take on some colour.
  7. Scrape the roasted veg to a large pot, pour over the veg stock and blend until smooth with your stick blender. You may wish to add a splash more water to thin the soup out to your liking. Taste and adjust the seasoning if necessary with more salt or pepper.
  8. Then grill the cheese sandwiches and reheat the soup on the hob. Serve and enjoy!

Hummus

by Liz Child

A lunchbox essential! Spread into a wrap or a sandwich, or packed in a little tub with some sweet, crunchy carrot sticks, everyone loves hummus! Hummus is not only delicious but incredibly nutritious too! Who knew this humble spread contains all of the following:

👉Chickpeas provide fibre, protein and essential, energy-giving carbohydrates.
👉Tahini is rich in healthy fats and minerals including copper, selenium, calcium, iron, zinc and phosphorus.
👉Raw garlic retains more beneficial compounds (like allicin) than cooked garlic.
👉Olive oil is a healthy fat and contains vitamins E and K and is rich in antioxidants.
👉Lemon is a great source of vitamin C.

It’s so easy to make your own hummus from scratch. Especially using our organic tins of cooked chickpeas. We also sell organic tahini, garlic, lemons and olive oil! Add some of our organic pantry essentials to your next veg order here.

Liz x

Ingredients

  • 1 tin of chickpeas
  • 1 clove of garlic, peeled
  • the juice from 1/2 a lemon
  • 2 tbsp tahini
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • optional extras like more olive oil, smoked paprika and sesame seeds to top the hummus

Method

  1. Drain your tin of chickpeas over a bowl to reserve the aquafaba. (You can use some of it in this recipe and the rest to make vegan meringues, mayonnaise or cakes. Use the search bar above to find our aquafaba recipes.)
  2. Put the drained chickpeas into a food processor with the S blade attachment. Add the garlic, salt, tahini, lemon juice and olive oil then pulse into a thick, rough paste.
  3. Taste the paste and decide if you’d like to adjust the seasoning. Perhaps more lemon juice or salt?
  4. Then loosen the paste into a creamy hummus by blending again with a couple of spoons of the reserved aquafaba or a couple of ice cubes. Ice cubes make a really fluffy, creamy hummus.
  5. Spoon into a jar, tub or bowl and either enjoy immediately or refrigerate and eat later. Homemade hummus should be eaten within 3 days.

Roasted Fennel & Tomato Pasta Sauce

by Liz Child

One of my go-to weekday dinner solutions, for those hectic days when the juggle between work-life and family-life has left you reeling, is to roast a big tray of vegetables and then while that’s cooking decide what to do with it. I usually turn it into pasta sauce or soup with the help of my handy stick blender and add some extra protein with a drained tin of beans or lentils. There is always the option to stir the roasted veggies through rice or add them to tacos or a make a warm salad by tossing them through a drained tin of cooked pulses (our organic range from Bunalun is so handy). Roasting vegetables makes them sweeter and more delicious and our farm grown fennel and tomatoes are just *made* for pasta.

Like most of my recipes, this is a flexible affair. Make it smooth or chunky, don’t worry too much about the ratios of the different vegetables. Make do with what you have and if in doubt, add a tin of chopped tomatoes. Liz x

Ingredients (serves 4 generously)

  • 2 fennel bulbs (roughly chopped, fronds kept to one side to use fresh as a herb)
  • 250g tomatoes (roughly chopped)
  • 1/2 a bulb of garlic (peeled and chopped)
  • 1 onion (peeled and chopped)
  • optional extra vegetables like courgette, peppers, carrots…(roughly chopped)
  • olive oil for roasting – about 4 tbsp
  • salt and pepper to taste
  • 1 tbsp fennel seeds
  • optional drained tin of green lentils
  • pasta to serve
  • optional chilli flakes and extra virgin olive oil to serve

Method

  1. Turn your oven on to 200C and find your largest oven tray.
  2. Roughly chop all the vegetables and scatter them onto the tray.
  3. Drizzle generously with good olive oil and season with salt, pepper and fennel seeds.
  4. Use your hands to mix the vegetables, oil and seasoning well, then pop the tray into the oven to roast the vegetables while you cook some pasta (we stock a range of brilliant organic pastas, including gluten free varieties, which you can add to your veg order).
  5. After 20 minutes, the vegetables should be soft and starting to caramelise. If you used a smaller tray then it will take longer and you should stir them occasionally to ensure they all catch some direct heat.
  6. Carefully tip and scrape the roasted vegetables into a deep container. I like to use a sauce pot so that I can easily re-heat the sauce if needed. Then using a stick blender, blend the vegetables into a sauce. You can make it perfectly smooth or leave some texture and chunks, however you prefer it is fine! Or add some vegetable stock to loosen the sauce into a soup?
  7. Add the chopped reserved fennel fronds if you like that fresh, aniseed flavour. For extra protein and fibre, add a drained tin of lentils or white beans to the sauce.
  8. Stir through freshly cooked pasta and serve. I always put extra virgin olive oil, flakey salt and chilli flakes on the table too with this dish. Enjoy!

Bang Bang Broccoli & Black Beans

by Liz Child

We are harvesting so much broccoli from our fields at the moment! Expect lots in your set boxes or add some to the ‘build your own’ box for a special reduced price. Broccoli is brilliant! Broccoli is a good source of fibre and protein, and contains iron, potassium, calcium, selenium and magnesium as well as the vitamins A, C, E, K and a good array of B vitamins including folic acid. A real Irish super-food! I’ll be steaming some batches to put in boxes in the freezer to add to loads of different meals. Here’s one of our favourite family meals that uses a lot of broccoli.

Bang bang chicken is a traditional Sichuan dish of poached chicken which is then ‘banged’ to shred it and dressed in a spicy sauce. It’s a refreshing dish served with julienned cucumber. This is my plant-based nod to that classic. Definitely not authentic, but delicious none-the-less. It’s really simple. Nutritious broccoli and black beans are drenched in a spicy sauce, sprinkled with sesame seeds and then roasted. You can serve it with rice or noodles, or it’s delicious as a warm salad with spiralized courgette.

Liz x

We stock lots of great organic groceries alongside our farm fresh vegetables.

Ingredients (serves 4)

  • 2 heads of broccoli
  • 2 tins of black beans
  • 4 tbsp maple syrup
  • 4 tbsp lime juice (or vinegar)
  • 4 tbsp vegetable or toasted sesame oil
  • 4 tbsp soy sauce (or tamari if you need gluten free)
  • 6 garlic cloves
  • a big thumb of ginger
  • fresh red chillies to taste
  • 6 tbsp sesame seeds
  • scallions, fresh coriander and extra chillies to serve
  • rice or noodles to serve

Method

  1. Preheat your oven to 200C and find a large roasting tray, or two trays if you don’t have a very large one. You want to be able to spread the ingredients into a single layer.
  2. Trim as little as possible off the stalks of the broccoli. Just a sliver off the end is usually enough – those bits can go in the compost bin. Then cut the whole stalk away from the florets, slice it in half lengthways and then slice each half into long, thin strips. Put them in the roasting dish. Then cut the heads of the broccoli into bites sized florets and add them to the roasting tray too.
  3. Drain the tins of black beans and add them to the tray. Then make the dressing.
  4. Mix the soy sauce, oil, lime juice/vinegar and maple syrup in a bowl. Finely dice the chilli, garlic and ginger and add them to the bowl. Mix well and then pour the dressing over the broccoli and black beans.
  5. Use your hands to mix the sauce into the broccoli and beans, then spread the ingredients out into a single layer. Sprinkle with the sesame seeds and put the tray into the oven to roast for just 20 minutes or until the broccoli is tender.
  6. Meanwhile cook your rice or noodles and prepare the toppings. Slice scallions, coriander and extra red chillies.
  7. Serve in bowls and enjoy hot or cold. We like to make an extra batch of the dressing with toasted sesame oil but without the raw garlic and ginger to drizzle over the finished dish too to make it extra juicy and spicy.