Food & Drink
by Aspect County

Celery, spinach and cucumber juice

Boost your nutrient intake with this super green juice. Enjoy in the morning for a healthy start to the day or in the evening to help with a good night’s sleep as celery contains the chemical serotonin, one of the most important brain chemicals, or neurotransmitters, for regulating the sleep/wake cycle.

Serves: 1
Preparation time: 5 minutes each
Cooking time: n/a

You’ll need:
1 cucumber
5 sticks of celery 
2 apples
1 bag Fresh & Naked baby spinach leaves
1 lime
1 tsp honey

What to do:
Chop the cucumber, celery and apple into chunks. Put everything through a juicer then chill in the fridge. Stir well before serving.

Celery, pear and ginger juice

Give yourself a flavour and health boost with this tasty juice featuring apples, pears, celery and ginger. Plus celery is a prebiotic so can help keep bloating at bay.

You’ll need:
2 green apples
2 pears
4 sticks of celery 
3cm fresh ginger

What to do:
Chop the fruit and celery into chunks. Put everything through a juicer then chill in the fridge. Stir well before serving.

Spring Onion and feta frittata

Crumbly feta cheese is paired with ham, potatoes and whole spring onions in this comforting dish that’s perfect for all the family. 

Serves: 2 – 4
Preparation time: 5 minutes
Cooking time: 20 minutes

You’ll need:
200g new potatoes
6 spring onions, trimmed
1 slice thick carved ham, torn
1 tbsp oil
4 eggs, beaten
60g feta cheese, crumbled
6 mint leaves, chopped

What to do:
Cube the potatoes into bite sized chunks and par cook in boiling water for 5 – 7 minutes. Add the spring onions to the water for the last minute of cooking then drain.

Heat the oil in a medium sized frying pan, add the potatoes, spring onions and ham and toss in the oil. 

Tip in the beaten egg and stir a couple of times to coat and incorporate everything. Sprinkle over the feta and mint and allow to cook gently for 8 – 10 minutes until cooked half way through. Meanwhile, heat the grill to hot.

Move the pan to under the grill to cook from the top for 5 – 8 minutes until the frittata is golden and cooked through.

Love the Crunch special fried rice

This quick and easy special fried rice recipe is packed full of colour, flavour and crunch thanks to the radishes, spring onions, celery and Chinese leaf lettuce. Perfect for a tasty mid-week supper.

Serves: 2
Preparation time: 10 minutes
Cooking time: 15 minutes

You’ll need:
1 tbsp sesame oil
250g pork strips
1 clove garlic, crushed
3cm ginger, grated
2 sticks of celery, sliced diagonally
4 radishes, sliced
1 pack wholemeal microwave rice
• ¼ Chinese leaf lettuce, shredded
2 spring onions, sliced
2 tbsp soy sauce
1 tsp hot sauce
1 tbsp mirin
2 tsp sesame seed

What to do:
In a large wok, heat the oil until very hot and cook the pork strips, tossing and stirring throughout. Add the garlic and ginger, stir and then add the celery and radish.

Continue to stir while adding the rice, Chinese leaf lettuce and spring onions. Add in the soy, hot sauce and mirin and stir while everything cooks. The vegetables should keep a good crunch. Serve sprinkled with sesame seeds.

Spring onion and Chinese leaf colcannon

This creamy colcannon recipe is the perfect appetizer; comforting and smooth but with a welcome freshness thanks to the spring onions and Chinese leaf lettuce. For a truly indulgent treat, serve up with thick cut smoked bacon or smoked haddock.

Serves: 2
Preparation time: 5 minutes each
Cooking time: 30 minutes

You’ll need:
350g Desiree potatoes (or other floury potatoes)
40g butter
• ¼ Chinese leaf lettuce, finely shredded
4 spring onions, finely sliced
2 tbsp single cream
• Pinch nutmeg
• Salt and pepper (to season)

What to do:
Peel the potatoes and chop into evenly sized chunks. Boil a kettle and pour the water into a large saucepan. Carefully tip in the potatoes, bring back to the boil and simmer for approx 20 minutes until they are tender all the way through. Drain and set aside in the saucepan to steam dry. 

Melt half the butter in a frying pan and stir fry the Chinese leaf until soft and browning at the edges. Add the spring onion and cook for a further minute then sprinkle in the nutmeg and season.

Add the remaining butter to the potatoes along with the cream and use a hand whisk to beat until smooth. Stir in the Chinese leaf and spring onion mixture, taste and season.