Seasonal ingredient of the week: Cranberries

IN SEASON: October - December

Cranberries are quite a tart berry and not ideal for eating raw, but work well once stewed and sweetened. They pair well with both sweet and savoury - try pairing with other berries for a winter compote or the classic cranberry sauce on the side of a Sunday roast. Dried cranberries are also perfect for adding a pop of sweetness to a salad.

They’re a great source of antioxidants and Vitamin C, which both support a strong immune system and provide anti-inflammatory benefits.

TIPS:

- It’s hard to find fresh cranberries, but check the freezer section - frozen tend to be available throughout winter

- If buying fresh, look for glossy berries that are hard to the touch

Recipe:

METHOD

1. Cook quinoa in 3 cups of water with a pinch of salt until the water has evaporated. Turn off the heat and put lid on the pot, leave to stand for 5 mins. 

2. Pick the kale off the stalks and then wash and dry the leaves. In 3 batches put the kale leaves into a food processor until it’s coarsely chopped. 

3. Chop the tomatoes into small cubes, then finely slice spring onions and mix all ingredients together in a bowl (quinoa, kale, spring onions, tomatoes, lemon juice, lemon zest, olive oil and salt).

Best served with home made houmous and falafel

KALE TABBOULEH
Serves 6

INGREDIENTS

- 300g kale
- 2 cups white quinoa 
- 2 tomatoes
- 2 lemons juice + zest
- 1 tsp salt
- 2 tbsp olive oil
- 1 bunch spring onion