Looking for some fresh inspiration to help you enjoy eating more of your 5 a day? Or simply in the search of some new healthy mealtime ideas as the colder months arrive? Then these new recipes from foodie Anna Stanford aka Anna’s Family Kitchen, featuring the new extended fruit and veg range from Milk & More are perfect for you.
The recipes offer tasty and easy ways of cooking with Milk & More’s range of fresh seasonal fruit and veg, supplied by Wholegood, who source their produce from trusted organic-certified and conventional growers. And better still, Milk & More and Wholegood are working together to reduce unnecessary packaging waste from the range, with 72% of the products being delivered loose, in home compostable packaging or recyclable cardboard.
These recipes are sure to be crowd pleasers. From Overnight Oats with Spiced Apple Compote and Seasonal Fruits, which makes for a great start to the day, to the comforting and delicious Sweet Potato & Loads of Veg Coconut Curry, and the super tasty Seasonal Vegetable & Noodle Ramen, these three recipes are all equally scrumptious, and are bound to become family favourites.
The new Milk & More Organic Fruit and Vegetable range includes onions, carrots, courgettes, potatoes, seasonal apples, kiwis, oranges, cherry vine tomatoes, cucumbers, and Romaine lettuces, and can be ordered via www.milkandmore.co.uk.
Overnight Oats with Spiced Apple Compote and Seasonal Fruits
INGREDIENTS for 4-5 servings:
For the Overnight Oats:
500g Good Club Zero Waste Porridge Oats
500ml Milk (I used Oato Oat Milk by Milk & More)
200g Brown Cow Organics Greek Style Yogurt
2 tbsp Thursday Cottage Accacia Honey
For the Apple Compote:
900g Granny Smith Apples, peeled and cored
Juice of half a lemon
½ tsp cinnamon
4 tbsp Thursday Cottage Accacia Honey
4 tbsp water
To serve:
8 tbsp Daylesford Organic Toasted Nut 3 Grain Muesli
Yogurt of your choice – I used Daylesford Organic Blueberry Yogurt
Any seasonal fruits of your choice – I used Blueberries
METHOD:
For the overnight oats, combined all the ingredients in a deep tray or serving dish. Cover and leave in the fridge overnight.
For the compote, chop the apple and add to a pan with the remaining compote ingredients. Simmer for 15 minutes and decant to an airtight container. Once cooled, refrigerate.
Spoon the overnight oats into bowls. Top each bowl of oats with a little yogurt of your choice, 1-2 tbsp of the Muesli, 2 tbsp of the Apple Compote and any fresh seasonal fruits you have.
Sweet Potato & Loads of Veg Coconut Curry
INGREDIENTS for 4-6:
For the paste:
1-2 red chillis (depending on heat requirement)
1 onion
6 cloves garlic
5cm fresh ginger
2 tbsp tomato puree
2 tbsp oil
2 tbsp ground cumin
1 tbsp ground coriander
1 tbsp garam masala
½ tsp salt
3 sweet potatoes peeled and chopped
1 aubergine chopped
2 Romano peppers chopped
400g chopped tomatoes or passata
200g Mange Tout
100g fresh spinach
100g Coconut Collab Coconut Yogurt or Cream
Juice of a lime to serve
METHOD:
Whizz the paste ingredients together in a blender or bullet (this can be done in advance and kept in the fridge).
Add the sweet potatoes to a pan and cover with water. Bring to a simmer and cook for 10 minutes before draining. Set the sweet potatoes aside.
Put the same pan back on the heat and add the paste. Add a splash of water so the paste doesn’t catch. Cook for 3 minutes before adding the aubergine and peppers. Cook for 5 minutes before returning the sweet potatoes.
Add the chopped tomatoes and simmer for 10 minutes.
Add the mange tout and cook for three minutes.
Take the pan off the heat and stir through the spinach and yogurt or cream. Finish with a squeeze of fresh lime and serve with basmati rice.
Seasonal Vegetable & Noodle Ramen
INGREDIENTS for 4:
4 nests noodles of your choice
1 litre Dayelsford Organic Chicken Broth or River Cottage Organic Classic Vegetable Stock
1 chilli sliced
5 cm ginger finely chopped
2 garlic cloves crushed
5 tbsp soy sauce
3 tbsp Mirin, sake or white wine
½ tsp Chinese Five Spice
100g mushrooms, sliced
200g Sugar Snaps
4 Pak Choi, stalk bases trimmed, leaves and base shredded
4 spring Spring onions, shredded
METHOD:
Add all the ingredients to a large pan, except the sugar snaps, Pak Choi, noodles and spring onions. These go in later.
Bring the stock to a simmer and continue to simmer for 10 minutes.
Add the Pak Choi, noodles and Sugar Snapsto the pan. Cook for 4 minutes then ladle into bowls.
Finish with the spring onions.
For more information, visit: www.milkandmore.co.uk
