The Raw Food Store

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Ingredients500 g mixed mushrooms500 g strong flour , plus extra for dusting250 g unsalted butter , (cold)200 g swede400 ...
03/02/2022

Ingredients
500 g mixed mushrooms
500 g strong flour , plus extra for dusting
250 g unsalted butter , (cold)
200 g swede
400 g potatoes
1 onion
1 pinch of dried rosemary
1 large free-range egg

Method
Tear the mushrooms into a bowl, scatter over 15g of sea salt (most of this will drain away later) and scrunch together, then leave for 30 minutes, scrunching occasionally.
Tip the flour into a bowl with a pinch of salt, then chop and rub in the butter. Make a well in the middle, slowly pour in 200ml of cold water, then mix, pat and bring it together.
Wrap in clingfilm and chill in the fridge for 1 hour.
After 30 minutes the mushrooms should feel quite soggy, so squeeze firmly to remove as much salty liquid as you can (the mushrooms should end up weighing around 400g).
Peel the swede, potatoes and onion and slice into small pieces, roughly the same size and thickness as a pound coin.
Mix the veg with the mushrooms, then add the rosemary and a few generous pinches of black pepper.
Preheat the oven to 180°C/350°F/gas 4.
Divide the pastry into 8, then roll out into 20cm rounds on a clean flour-dusted surface. Divide up the filling, then scrunch and pile it to one side of the middle, leaving a 2.5cm gap around the edges.
Lightly brush the exposed pastry with beaten egg, fold over and press the edges down, then twist and crimp with your fingers and thumbs to seal.
Eggwash, then place on a lined baking sheet and bake for 40 minutes, or until golden. Serve with a watercress and apple salad and a dollop of English mustard.

Ingredients2 red onions2 sweet potatoes , (250g each)3 mixed-colour peppers4 large ripe tomatoesolive oil1 teaspoon cumi...
03/02/2022

Ingredients
2 red onions
2 sweet potatoes , (250g each)
3 mixed-colour peppers
4 large ripe tomatoes
olive oil
1 teaspoon cumin seeds
1 teaspoon smoked paprika
4 cloves of garlic
1 lemon
1 x 400 g tin of cannellini beans
hot chilli sauce
250 g black rice
1 bunch of fresh mint , (30g)
4 small flour tortillas
4 tablespoons natural yoghurt

Method
Preheat a griddle pan to high.
Peel the onions, scrub the sweet potatoes and deseed the peppers. Cut off a small chunk of each and put aside with one tomato (this is for the salsa later). Roughly chop the rest of the veg into 4cm chunks and halve the remaining tomatoes, then chargrill, working in batches.
Drizzle 1 tablespoon of oil into a large casserole pan over a medium-low heat and stir in the cumin and paprika.
Peel, roughly chop and add the garlic, finely grate in the lemon zest, and add the grilled veg bit by bit as they’re ready, stirring regularly.
Tip in the beans (juices and all), and 1½ tins’ worth of water, then add around 1 tablespoon of chilli sauce (or to your liking). Season with sea salt and black pepper and simmer for 30 minutes, or until thickened and reduced.
Meanwhile, cook the rice in a pan of boiling salted water according to the packet instructions.
Pick 2 sprigs of mint leaves and very finely chop with the salsa veg, then toss with the lemon juice and season to taste with salt and pepper.
Warm the tortillas on the griddle and ripple a good few shakes of chilli sauce through the yoghurt. Serve the chilli with the black rice, salsa, yoghurt and tortillas, and pick over the mint leaves. Enjoy!

Ingredients1 bunch of fresh mint , (30g)1 ripe pineapple100 g blueberries4 tablespoons Greek-style coconut yoghurt1 lime...
02/08/2022

Ingredients
1 bunch of fresh mint , (30g)
1 ripe pineapple
100 g blueberries
4 tablespoons Greek-style coconut yoghurt
1 lime

Method
Pick the mint leaves into a pestle and mortar, reserving a small handful of leaves to one side.
Pound the rest into a paste, then muddle in 1 to 2 tablespoons of extra virgin olive oil to make a mint oil.
Top and tail the pineapple, then slice off the skin. Quarter lengthways, remove the core, then finely slice lengthways. Arrange on a large platter or divide between your plates.
Take the time to halve the blueberries, then sprinkle over the top.
Ripple some mint oil through the yoghurt (saving the rest for another recipe), then spoon over the fruit.
Finely grate over the lime zest from a height and squeeze over the juice.
Finely slice and sprinkle over the reserved mint leaves, then drizzle with a tiny bit of extra virgin olive oil (yes, you heard it – delicious).

Ingredients1 small watermelon , (1.8kg)60 g stem ginger in syrup2 limes½ a bunch of fresh mint , (15g)8 tablespoons natu...
02/08/2022

Ingredients
1 small watermelon , (1.8kg)
60 g stem ginger in syrup
2 limes
½ a bunch of fresh mint , (15g)
8 tablespoons natural yoghurt

Method
Cut off the watermelon rind, then chop the flesh into chunks, picking out any seeds.
Roughly chop the ginger and place in a large sealable freezer bag with the watermelon chunks.
Finely grate in the lime zest, squeeze in all the juice, then freeze flat for at least 8 hours, or until super-hard.
When ready to serve, pick and reserve the baby mint leaves, then pick the rest into a food processor.
Tip in the frozen watermelon mixture and blitz to a pink snow (in batches, if you need to).
Serve 2 heaped tablespoons of granita per person, with 1 tablespoon of yoghurt, a drizzle of ginger syrup from the jar and a few baby mint leaves. It’s nice to use chilled plates, bowls or glasses here.

Ingredients6 lamb chops , French-trimmed (600g in total)200 g mixed-colour baby heritage carrots8 cloves of garlic3 oran...
01/21/2022

Ingredients
6 lamb chops , French-trimmed (600g in total)
200 g mixed-colour baby heritage carrots
8 cloves of garlic
3 oranges
½ a bunch of fresh thyme (15g)

Method
Score the fat of the lamb chops, season them with sea salt and black pepper, then line them up, like a rack, and sit them together fat edges down in a large shallow casserole pan on a medium-high heat. Leave for 5 minutes to render and crisp up.
Trim and add the whole baby carrots (halving any larger ones) and the unpeeled garlic cloves alongside, turning the carrots regularly.
Gently turn the chops on to their sides, to cook for 2 minutes on each side, or until golden, but still pink in the middle.
Meanwhile, use a speed-peeler to peel strips of zest from 1 orange. Sprinkle them into the pan with the thyme sprigs, and toss it all together for just 30 seconds to get the flavours going.
Remove the chops to a plate to rest, then squeeze the juice from all 3 oranges into the pan. Let the juice bubble and reduce until sticky, quickly toss the lamb back in with its resting juices, then hey presto, time to dish up.

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75207

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