Stray Foodie: Lockdown recipes to cheer us up
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Last updated Nov 24, 2020

Stray Foodie is a monthly food review written by Michelin-starred chef, Frances Atkins. In 1997, Frances opened the Yorke Arms near Pateley Bridge, where she was the owner for 20 years. During her ownership, she held her Michelin-star status for 16 of those years.

Usually my role at the Stray Ferret is to bring you a monthly review of a local restaurant or café. With the news that restaurants have once again been forced to close, these usual monthly reviews have been put on the back burner.

That doesn’t mean we can’t still support local restaurants. Like so many others in the area, my own business, Paradise Foods, is continuing to provide takeaway food – just come along, see what you would like to eat, and take home that special dish. We also have bespoke hampers for your dinner parties at home.

Hampers by Paradise Foods

Whilst we are all spending more time at home, I will be bringing you a new feel-good recipe each week to hopefully inspire you to try something new.

All of the recipes will be versatile for you to tailor it to your own personal taste. I’d love to see how you make the recipes your own – let me know by using #StrayFoodie or tagging @thestrayferret in your social media posts.

This week’s recipe is Broccoli, Cashew, Parsnip, Maple, Mixed Kales and Crouton.

This dish works well on its own or as a great accompaniment to smoked haddock in a pesto cream, hot smoked salmon or parma ham – or even a lime-based cocktail!

For 1 generous portion you will need:

  • 20g Piccolo Parsnips, washed, peeled and steamed until they have a bite (approx. 6 mins).
  • 1 x Tablespoon of Olive Oil
  • 20g Unsalted Cashew Nuts (not roasted)
  • 60g Broccoli Tenderstem, steamed for 1 minute
  • 20g Mixed Kale, steamed very lightly
  • 12g Julienne (fine strips) of Spring Onion
  • 30g Herb Pesto (oil and a bunch of fresh herbs whizzed up in a blender)
  • 15g Maple Syrup
  • 15g Mixed Herbs
  • Handful of Croutons

I also used the last of the season’s Nasturtium seeds, flowers and leaf. These can be substituted with coriander, basil or mint flowers for flavour.

Method:

Place the olive oil in a pan with the parsnips and cook for 2 minutes.

Add the Cashews for 1 ½ minutes.

Add the Broccoli and Kale, Herb Pesto and stir well.

Season with salt and pepper to taste and add the Maple Syrup.

Garnish with the Mixed Herbs, Spring Onion and Croutons.

If you would like to be a little adventurous with the croutons, you can always add Marmite, cream cheese and a squeeze of Lime for that umami taste!

Paradise Foods is open Tuesday to Sunday from 10am until 2pm, at Daleside Nurseries, Killinghall HG3 2AY. 


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