Week 3: Detailed Recipe Guide
A classic British breakfast using our limited allotment of backyard eggs and hearty heritage bread.
Boil: Bring a pan of water to a rolling boil. Lower the 2 eggs in gently and boil for exactly 6 minutes.
Toast: Meanwhile, toast the spelt bread and cut into strips ("soldiers").
Serve: Plunge eggs into cold water for 10 seconds to stop cooking. Slice in half to share across the 4 servings of toast.
Reviving last night's Green Lentil & Sorrel soup for a nutrient-dense lunch.
Reheat: Gently warm the soup in a pan until steaming (75°C).
Serve: Serve with fresh slices of spelt bread for dipping.
A warm, earthy salad relying on clay-loving beetroots and protein-dense chickpeas.
Roast: Toss the beetroot cubes with 1 tbsp olive oil and salt. Roast at 200°C for 35-40 mins until tender.
Combine: While the beets are still warm, toss them with the chickpeas, balsamic vinegar, and the remaining oil.
Serve: Lay the warm mixture over the fresh rocket to lightly wilt it, and top with toasted walnuts.
The 150-year-old family recipe baked to perfection, topped with a measured scrape of Moselle soft cheese.
Bake: Boil & mash potatoes. Mix with spelt and baking powder. Roll thin, cut, bake at 180°C for 25 mins.
Serve: While warm, spread a very thin layer of soft cheese over the cakes.
Reviving last night's roasted chickpeas into a fast, portable lunch wrap.
Mash: Lightly crush the leftover chickpeas with a fork and mix with chili flakes.
Roll: Layer the chickpeas and grated carrot onto the wraps. Roll tightly.
A free-form galette replacing heavy butter pastry with a crispy olive-oil crust, honoring the planetary boundaries while celebrating local cheese.
Pastry: Mix flour, salt, olive oil, and cold water until a dough forms. Chill for 10 mins.
Filling: Soften the leeks slowly in a pan until very tender and sweet.
Assemble: Roll dough into a rough circle. Pile leeks in the center, top with cheese, and fold the edges over to enclose.
Bake: Bake at 200°C for 30-35 mins until crust is golden.
A warming, heavy grain breakfast utilizing locally sourced pears.
Simmer: Cook spelt flakes and milk on low for 15 mins until creamy.
Serve: Stir in the diced pear and top with flaxseeds for omega-3s.
The olive oil crust holds up beautifully overnight, making this tart perfect for a cold lunch slice.
Serve: Slice the cold tart and serve alongside the fresh greens lightly dressed in balsamic.
A fast, pan-Asian inspired stir-fry utilizing our heavy-clay winter cabbage and 100% buckwheat (soba) noodles.
Noodles: Boil buckwheat noodles for 4-5 mins until tender. Drain and rinse under cold water immediately to stop them going mushy.
Stir-fry: Heat sesame oil. Flash fry ginger, garlic, cabbage, and carrots for 5 mins until just tender.
Combine: Toss the noodles and soy sauce into the hot veg pan and serve immediately.
A fresh bake of our Day 1 bread, served warm with a scrape of plant oil or fruit jam.
Bake: Set the bread maker overnight so it is fresh in the morning.
Serve: Slice and serve warm.
Cold soba noodles retain their firm texture perfectly for next-day lunches.
Toss: Squeeze fresh lime over the cold noodles to revive the flavors.
Serve: Top with sesame seeds.
Using chickpea flour as a binder instead of egg makes these high-protein fritters entirely vegan while keeping them crispy.
Mash: Roughly mash the broad beans, leaving some texture.
Bind: Stir in the chickpea flour, mint, and a splash of water until a sticky dough forms.
Fry: Heat oil. Form dough into patties and fry for 3-4 mins per side until golden.
A rapid breakfast adhering to the 250g daily dairy limit, boosted with local nuts.
Serve: Portion the yogurt. Drizzle with 1 tsp of honey each.
Crunch: Top heavily with crushed hazelnuts.
Turnips aren't just for boiling! Raw globe turnip makes a fantastic, peppery slaw alongside cold fritters.
Slaw: Toss the grated raw turnip and apple in the oil and vinegar.
Serve: Serve alongside the cold leftover fritters.
A hyper-green, zero-meat pasta dish using sweet peas instead of expensive basil/pine nuts.
Pasta: Boil pasta until al dente. Reserve a mug of pasta water.
Pesto: Blanch the peas. Blend half the peas with the garlic, walnuts, mint, and oil until smooth.
Toss: Toss the pasta, whole peas, and pesto together, adding pasta water to loosen.
Our EAT-Lancet whole spelt waffles topped with naturally sweet, cinnamon-spiced apples.
Apples: Simmer diced apples in a splash of water until soft.
Waffles: Mix waffle batter, fold in whipped egg whites. Bake in maker.
Serve: Top waffles with the warm apple mixture.
Leftover pea pesto pasta makes the perfect cold lunch base.
Revive: Loosen the cold pasta with a small drizzle of olive oil.
Serve: Stir through the diced tomatoes for acidity and freshness.
A clearing-out dish designed to use up the remaining root crops and beans of the week.
Roast Base: Toss root veg in oil and herbs. Roast at 200°C for 25 mins.
Add Liquids: Pour over the tomatoes and beans. Stir.
Bake: Return to oven for 20 mins until bubbling and thick.
A hearty pseudo-cereal porridge flavored with sweet quince.
Simmer: Boil groats and milk, then simmer covered on low for 15 mins.
Serve: Stir the sweet quince jam through the porridge to flavor it.
Reheating the thick, rich vegetable bake from the night before.
Reheat: Warm the bake thoroughly in the oven or pan (75°C).
Serve: Use the spelt bread to mop up the tomato and root juices.
Cooking whole spelt grains like risotto yields a creamy, nutty dish without needing heavy dairy.
Base: Sauté mushrooms, onion, and garlic in olive oil until soft.
Grains: Stir in the spelt grains. Gradually ladle in hot stock, stirring frequently, until grains are creamy but retain a bite (approx 35 mins).
Wilt: Stir in the Good King Henry leaves until wilted. Serve immediately.