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    SHOP OUR NEW SUMMER CLOTHING COLLECTION WITH FREE UK SHIPPING

    RECIPES: Lunch / Dinner

    Bought one of our mixed veg boxes and stuck for ideas? Try one of our very own Spoke & Stringer recipes. Home cooking shouldn't be stressful, so with our help you can create impressive dishes that are simple to throw together, whilst also being adaptable! You can use whichever vegetables you have leftover or your personal favourites. You can also add fish or meat to any of these recipes if you want to. Check out our recipes for recommendations. 

    These recipes are also meant to fuel your day, whether that's a day working from home, taking on some much required home DIY, or just feeding your body some goodness to make yourself feel happy & healthy!

    Our recipes serve 2 - but you can also double up and freeze some for later in the week. 

    Any questions? E-mail: emma@spokeandstringer.com

     

    Aubergine, Spinach & Courgette Curry

    Gluten Free / Vegetarian

     

    Ingredients: 
    1/2 x head of cauliflower, florets chopped into large chunks
    1 x big handful spinach
    1 x large courgette, sliced 
    1 x thumb ginger, peeled & finely grated
    3 x cloves garlic, finely chopped
    3 x vine tomatoes, finely chopped
    1 x onion, finely chopped
    1 tablespoon x medium curry powder
    1 teaspoon x chilli powder
    300ml x vegetable stock
    1 tablespoon x greek yogurt
    1 tablespoon x rapeseed oil
    Coriander to garnish
    Other vegetables you can use: carrot, mushroom, squash, broccoli, kale, cavolo nero
    If you're a meat-eater/pescatarian, this dish is great with prawns or chicken.
     
    Method:
    1. Bring a large pan of water to the boil. In the meantime slice the cauliflower and add it to the pan of water when boiling. Submerge fully and let it boil for 2 mins then drain (keep the water for the stock if you are using cubes) & set aside. 
    2. In another large pan, or wok if you don't have a second pan (non-stick is best), add the rapeseed oil & onion. Fry until well softened (about 5-6 mins). Add the ginger and the garlic and fry for another 5 mins - careful not to let It burn. 
    3. Add the tomatoes and courgettes to the frying pan. Fry for another 5 mins. 
    4. Add the greek yogurt, curry powder, chilli powder & mix well. 
    5. Add the stock, the spinach and finally the cauliflower. 
    6. Stir well and let it simmer for 2 minutes. Taste and add more curry powder if it's too weak, or greek yogurt if it needs a little more of a creamy texture. 
     
    Serve with some mango chutney and some coriander garnish!

     

    Teriyaki Stir Fry with Rice Noodles

    Gluten Free / Vegan

     

    Ingredients: 
    1 x carrot, peeled & sliced
    1 x tablespoon organic coconut oil (for cooking)
    10 x mushrooms, sliced
    1 x head of Bok choi, chopped
    1/2 x broccoli, sliced
    1 x handful kale, finely chopped
    2 x portions rice noodles
    2 x tablespoons sesame seeds
    2 x sprigs of spring onion, finely chopped to garnish
    -For the sauce-
    85g cane sugar sugar
    70ml gluten-free soy sauce
    1 x garlic clove, crushed
    1 x thumb ginger, peeled and finely grated
    1 tbsp x cornflour
    1 tbsp x rice wine vinegar
    Other vegetables you can use: aubergine, squash, spinach, cavolo nero, cauliflower.
    If you're a meat-eater/pescatarian, this dish is great with prawns, salmon, chicken and beef
     
    Method:
    1. FOR THE SAUCE: In a medium sized pan, add 350ml cold water with the sugar, soy sauce, garlic and ginger. Bring this to a simmer while stirring for 5 minutes until the sugar has dissolved. Separately, add the cornflour to a small bowl with one tablespoon of water and whisk well. Then add it to the sauce. Then add the rice vinegar and whisk again until combined. If it it a little bit thick, add a little more water and whisk again. Set aside to cool down.
    2. In a wok, add the coconut oil, brocolli, carrot & mushrooms. Pan fry for 5 minutes. 
    3. In the meantime, fry the sesame seeds in 1/2 a teaspoon of coconut oil on a medium heat until they are brown. They turn brown very quickly so keep an eye on them!
    4. Add the kale & Bok choi to the stir fry and fry for 2 mins.
    5. Bring another pan of water to the boil and boil the rice noodles (this can take between 3-7 minutes depending on the brand so please check the label).
    6. Drain the rice noodles and add to the stir fry mix. Mix well and add the teriyaki sauce. 
    7. Garnish with spring onion and sesame seeds!

     

    Heritage Tomato & Tenderstem Broccoli Bake

    Ingredients:

    1x  chilli, sliced
    2 x tbsp olive oil
    4 x garlic cloves, finely chopped
    800g x heritage tomatoes
    200g x tenderstem broccoli, blanched
    1⁄2 x lemon, juiced
    3 x tbsp olive oil
    3 x tbsp Parmesan, grated
    250g x ricotta
    250 g x conchiglie pasta, cooked al dente
    100g x cherry tomatoes, for serving
    30g x tenderstem broccoli, blanched, for serving

     

    Method:

    1. Preheat the oven to 200°C.
    2. Soften 3 cloves finely chopped garlic and sliced chilli in olive oil.
    3. Add the cans cherry tomatoes, season and simmer. Meanwhile, mix blanched Tenderstem broccoli with a clove garlic, the juice of the lemon, olive oil, grated Parmesan and seasoning.
    4. Add ricotta to the broccoli mixture and toss with cooked conchiglie pasta. Pour half the tomato sauce into a baking dish, top with the pasta and the remaining sauce, cherry tomatoes and blanched Tenderstem broccoli.
    5. Top generously with grated Parmesan or cheese of your choice and bake until golden.

     

    Roast Carrot, Lentil, Bulgur Wheat Salad w/ Labneh & Za'atar

    Big thanks to our friend Adam O'Shepherd for the recipe! @nura.journal

    Vegetarian

    Ingredients:

    Labneh: 
    200g x natural or Greek yogurt
    1 x pinch of sea salt
    Za'atar: 
    4 tbsp x dried thyme
    4 tbsp x toasted sesame seeds
    1 tbsp x dried oregano
    4 tsp x sumac
    2 tsp x majoram
    1 tsp x sea salt
    Salad:
    100g x bulgar wheat
    1 tbsp x olive oil
    1 tsp x sea salt
    200ml x boiling water
    300g x mixed coloured carrots, washed but not peeled and cut in half horizontally
    100g x cooked brown lentils
    small handful each of finely chopped coriander and flat leaf parsley
    1 tbsp x lemon juice
    1 tbsp x extra virgin olive oil
    1 tbsp x sea salt and cracked black pepper to season

     

    Method

    1. Begin by making the labneh. Try to make the evening before but at least 4 hours in advance.
    2. Using a muslin or a fresh cloth place the yogurt into the muslin and then place in a fine sieve. Add the sea salt and tie the muslin or cloth so it is fairly tight. Place the sieve with the hung yogurt over a larger bowl to let the liquid drain from the yogurt. Leave to strain for at least 4 hours. When done the labneh should be pretty firm in texture.
    3. Preheat a fan forced oven to 190 degrees.
    4. Too make the za’atar simply place all of the ingredients into a bowl and stir to combine. It will make more than required but the za’atar will last weeks in a sealed container/jar. Try sprinkling over fried or poached eggs for breakfast or with some bread and quality olive oil.
    5. Take a metal mixing bowl and add the bulgur wheat along with 1/2 tbsp of the olive oil and salt and stir to combine. Pour over the boiling and cover with foil and set aside for 20 minutes.
    6. Line a baking tray with the halved carrots and drizzle with olive oil and season with salt and pepper and roast for 20-30 minutes depended on their size. Half way through roasting give the carrots a turn. When the carrots are cooked through and have a nice colour to them remove and set aside.
    7. Using a fork fluff the bulgar wheat a little and add the lentils, herbs, oil, lemon juice and season well. Place the bulgur and lentil on 2 plates or shallow bowls and top with the carrots. Place a dollop of the labneh on top and then sprinkle the za’artar over to serve.