Seven Acres Recipes

SOURCE This recipe comes from Beach House Kitchen . We have tweaked the recipe very slightly and made some of the steps more explicit for the novice cook. Serves 4 as main course, 8 as starter Time (approx) : preparation 20m cooking 30m Ingredients 1 tbsp vegetable oil 750g leeks 1.25kg potatoes 1.5 litres vegetable stock* 1 tbsp fresh / 1 tsp dried sage** 1 tbsp fresh / 1 tsp dried rosemary** 1 tbsp fresh / 1 tsp dried thyme** 2 bay leaves 200g kale leaves 250ml single cream or milk Salt and black pepper (optional: to taste) * Mix 2–3 tbsp Seven Acres vegetable stock concentrate with 1.5L water . ** If these herbs are not to hand, use others that would blend in well, e.g. parsley, coriander, tarragon. Equipment Chopping-board Knife with a sharp blade Plastic or wooden spoon or spatula for stirring Large saucepan. Blender or food processor. Facilities A hob or other direct heat source; space to chop. Advance preparation None required. P...

SOURCE This recipe comes from Nathan Chantrell . We have made some of the recipe steps more explicit for the novice cook. Serves 2. Portion sizes ideal for lunch. Add side helpings of meat or other vegetable dishes for a more substantial meal. Time (approx) : preparation 20m cooking 40m Ingredients 150g kale leaves* 500g potatoes* 200g onion* 2 garlic cloves 2cm piece ginger 1 mild chilli 2 cardamom pods 1/4 tsp garlic powder 1/4 tsp garam masala 1/2 tsp MUSTARD seeds 1/2 tsp ground cumin 1/2 tsp ground coriander 1/4 tsp ground turmeric Olive or vegetable oil * Prepared weight Equipment Chopping-board Knife with a sharp blade Plastic or wooden spoon or spatula for stirring Vegetable peeler Mortar and pestle (optional) Large saucepan Measuring jug. Facilities A hob or other direct heat source for cooking; Space to prepare ingredients. Advance preparation None required. Preparing the Vegetables Remove the kale leaves from the stalks...