Seasonal ingredient of the week: Apples

IN SEASON: August - February

Nothing screams Autumn more than crisp, juicy apples. And we’re spoilt for choice with around 2,000 varieties to choose from, varying from crisp and tart to sweet and juicy. Seasonality varies slightly between varieties, but most are available from around late August, marking the move from Summer to Autumn produce.

Apples are a great source of pectin, which is known to have a positive effect on gut health.

TIPS:

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- Make your apples work harder by stewing them - they’re great in desserts like crumble or as a breakfast staple alongside yoghurt or porridge. To stew apples simply chop them into small chunks, add them to a pan over a low heat with 1 splash of water, cover and leave for 5-10mins or until tender.

- They also work really well in savoury - shred an apple along with cabbage and carrot for a crunchy, fresh slaw

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