SummerCollectionRecipe

The recipes use field fare frozen ingredients that are sold loose from thefreezer at nationwide, meaning you buy the exact quantity youwant with no food waste and no excess packaging either. Just remember totake your own container!

We hope you enjoy making the recipes........

From all the team at field fare

We've put together this lovely collection of inspiring recipes....

HELLO

In this booklet, we have included 12 recipes:

Starters Pages 1 - 4

Sweet Potato, Pepper & Stilton Frittata Pea & Yorkshire Fettle Croquettes Pea Mint & Spring Onion Soup

Main Meals Pages 5 - 8

Cilantro Lime Chicken with Strawberry Salsa Veggie Indian Burger Summer Chicken Stew

Sides Pages 9 - 12

Pearl Cous Cous with Leeks & Peas Crispy Roast Potato Salad Grilled Corn Salsa

Desserts Pages 13 - 16

Strawberry Shortcake Slice FroYo Berry Crunchies Blueberry & Lime Ice Lollies

Preheat the oven to 200°C/Gas 6.

Put the sweet potato chunks into a bowl with the red pepper and spring onions. Add the olive oil and season withsalt and pepper. Toss together, then share between the compartments in the silicone mould. Place in the oven to roastfor 20 minutes.

In a jug, beat together the eggs, milk and coriander or parsley. Add a little more seasoning.

Remove the silicone mould from the oven and reduce the temperature to 180°C/Gas 4. Pour the egg mixture evenlyinto the compartments and sprinkle a little crumbled Stilton on top of each one. Return to the oven for a further 20minutes.

Cool for 10 minutes, then remove from the mould. Eat warm or cold.

320g defrosted sweet potato chips, chopped intosmall chunks2 tbsp olive oil4 eggs1 tbsp chopped fresh coriander or parsley1 red pepper, deseeded and chopped into small chunks2 spring onions, finely choppedSalt and freshly ground black pepper200ml milk60g Stilton cheese, finely crumbled

You’ll also need a silicone mould

Sweet Potato, Pepper & Stilton Frittata

Melt the butter in a pan and cook the shallot over a low heat for 5 minutes or until softened. Add both flours and cook,stirring, for another 5 minutes. Add in the milk, little by little, stirring until you have a smooth sauce. Cook over a lowheat for 10-15 minutes or until it becomes thick and can be touched without being sticky. Spread on a tray to cool.Once cool, tip into a bowl and add the blitzed peas, crumbled cheese and mint sauce, then season and mix well. Coverand chill for at least an hour.Using clean, damp hands, roll the mixture into 16 balls. Put the flour, eggs and breadcrumbs into separate bowls, thentoss the balls through each in that order. Put on a tray and chill for an hour.To make the mayo, put the egg yolk, mustard and vinegar into a large bowl and whisk. Gradually add the oil, veryslowly at the beginning, whisking until thick and glossy, adding 1 tsp of cold water if it’s a little thick. Stir through themint sauce. This will make more mayo than you need for the recipe but it will keep in the fridge for a week.Fill a pan no more than 1/3 full with oil and heat to 180C or until a cube of bread browns in 30 seconds. Deep-fry theballs, in batches, for 2-3 minutes or until golden brown, then drain on kitchen paper. Serve with the mayo and peashoots.

50g butter, finely chopped1 shallot, chopped60g plain flour1 tsp corn flour350ml whole milk

AA grade peas, defrosted100g, roughly pulsed in a food processor75g Yorkshire Fettle or feta, crumbled1 tsp mint sauce50g plain flour2 eggs, beaten75g dried breadcrumbsoil for deep fryingpea shoots a handful

Pea & Yorkshire Fettle Croquettes1 egg yolk1 tsp English mustard1 tsp cider vinegar250ml vegetable oil2 tsp mint sauce, or more to taste

Pea & Yorkshire Fettle Croquettes

Heat the olive oil and butter in a heavy based pan. When foaming, add the spring onions and potato. Gently fry with-out colouring for about 5 mins. Stir in the stock, bring to the boil and simmer for 10 mins or until the potato is tender.

Stir in the peas, bring to the boil again, then cook for about 3 mins until they are just done. Remove the pan from theheat, add the mint leaves and whizz in a blender or food processor until smooth.

To make the parmesan biscuits, heat the grill to high. Line a baking sheet with baking parchment and divide thegrated parmesan into 6 long strips. Grill for 1 min or until the cheese has melted and is lightly golden. While still warmand a bit flexible, release the biscuits from the baking parchment with a palette or cutlery knife, then cool until firm.

To serve, heat the soup and divide between 6 bowls. Scatter with mint and sliced spring onions, if you like, and servewith the parmesan biscuits on the side.

Pea and Mint Spring Onion Soup1 tbsp olive oilknob of butter½ bunch spring onions sliced, plus a few extra to serve1 potato, cut into small dice1l hot vegetable stock900g frozen petits pois½ small bunch mint, leaves picked, plus a few extra toserve85g parmesan, (or vegetarian alternative), very finelygrated

Cilantro Lime Chicken with Strawberry Salsa

In a blender add the cilantro lime chicken ingredients; olive oil, honey, cilantro, lime zest, lime juice, salt and pepper.Also add club soda if using it. Blend for about 30 seconds until smooth.

Place each chicken breast between plastic wrap and gently pound using a meat mallet until chicken is about ½ inchin thickness.

Place chicken in a large bowl and pour cilantro lime marinade over chicken. Marinate for about 20 minutes, while grillheats up and you make the strawberry salsa.

To make strawberry salsa, toss all the salsa ingredients together in a bowl and cover and refrigerate until chicken isready to serve. Grill the chicken on both sides. about 3 to 4 minutes per side.

To serve spoon salsa over grilled chicken.

680g chicken breasts boneless and skinless2 tbsp olive oil1 tbsp honey32g cilantro chopped1 tsp lime zest2 tbsp lime juice¼ tsp salt or to taste½ tsp pepper or to taste32g club soda (optional) helps to tenderize the meat

200g tomatoes chopped smalldefrosted strawberries chopped small

1 jalapeno pepper chopped5 green onions chopped32g cilantro chopped2 tbsp lime juice¼ tsp salt or to taste½ tsp pepper or to taste

Cilantro Lime Chicken with Strawberry Salsa

Veggie Indian Burger2 veggie burgers¼ red onion¼ cucumber½ large ripe tomato¼ small bunch coriander2 seeded wholemeal burger buns2 tbsp raita2 tbsp mango chutney20g spicy Bombay mix

Cook the vegetarian bean burgers following pack instructions. Finely chop the red onion, cucumber, tomato and corian-der and mix together in a bowl. Lightly toast the burger buns. Divide the raita, burgers, mango chutney, the tomato,onion and cucumber salad and Bombay mix between each bun.

2 tbsp olive oil500g leeks, finely sliced2 plump garlic cloves, finely sliced2 thyme sprigs, leaves picked8 chicken thighs, skinless and boneless500g new potatoes, larger ones quartered, smaller ones halved350ml chicken stock200g sliced green beans350g frozen petit poislemon wedges, to serve

Summer Chicken Stew

Heat the oil in a large casserole dish over a medium heat. Add the leeks, garlic and thyme, cover and cook gently for10 mins, stirring occasionally. Season the chicken and tip into the dish with the potatoes.

Turn up the heat, pour in the stock and bring to a simmer. Reduce the heat and allow to gently bubble with the lidon for 35 mins. Add the green beans and peas for the final 10 mins of cooking. Season to taste, then ladle into bowlsor lipped plates with a squeeze of lemon.

Cook couscous per package directions; drain and transfer to a bowl. Stir in lemon juice and 1 tablespoon oil.

Meanwhile, heat remaining 2 tablespoons oil in a medium skillet over medium heat. Add leeks, and season with saltand pepper. Cook, covered and stirring occasionally, until tender, 6 to 8 minutes. Add peas and cook, stirring occasional-ly, until heated through, 2 to 4 minutes. Add leek mixture, pine nuts, and radishes to couscous and stir to combine.

192g pearl or Israeli couscous1 ½ tbsp fresh lemon juice3 tbsp. olive oil, divided2 leeks (white and light green parts only), thinly slicedKosher salt and freshly ground pepper136 g of frozen AA grade peas, thawed28g toasted pine nuts6 radishes, thinly sliced

Pearl Cous Cous with Leeks & Peas

1.8kg defrosted roast potatoes2 ½ tsp of olive oil2 tsp. finely chopped fresh rosemary1 ½ tsp. salt68 g of mayonnaise34 g of Buttermilk2 cloves garlicJuice of 1 lemon

Preheat oven to 200c/Gas 6, Toss potatoes with olive oil, rosemary, and 1 teaspoon salt. Spread out in a single layer on2 parchment-lined baking pans. Roast potatoes until golden, about 20 minutes, turning halfway through. Transfer pansto wire racks and let cool to room temperature, about 15 minutes.

In a large bowl, stir together remaining ingredients, including ½ teaspoon salt. Add potatoes and gently mix until wellcoated. Serve immediately.

Crispy Roast Potato Salad

Corn Salsa

550g of sweet corn2 tbsp. extra-virgin olive oilkosher salt1 avocado, chopped136 g of cherry tomatoes, quartered½ red onion, finely chopped2 tbsp. sliced basil

Cook sweet corn and then in a large bowl combine corn, avocado, tomatoes, onion and basil.

In a medium bowl, combine olive oil, lime, garlic and red pepper flakes. Season with salt and whisk until smooth. Pourmixture over the salsa and stir until ingredients are fully coated.

Serve with tortilla chips.

Corn Salsa

2 tsp of extra-virgin olive oil½ lime1 clove garlic, minced1 tsp. crushed red pepper flakeskosher salt

Strawberry Shortcake Slice600ml double cream1 tbsp vanilla bean paste1 tbsp orange blossom water125g icing sugar, plus 2 tbsp500g shortcake biscuits, plus 3 crushed350g strawberries, defrosted &sliced

Line a 20cm cake tin or dish (either a square or rectangle works well)with cling film, leaving an overhang. Whip 500ml of the cream, thevanilla, orange blossom water and 125g icing sugar with an electricwhisk until thick and billowy.

Add a layer of biscuits to the tin, and spoon over some of the cream,about 1cm thick all over. Add a layer of strawberry slices, then repeatwith the cream, biscuits and strawberries until you fill the tin, finishingon a layer of biscuit. You’ll have some strawberries left over to serve.Press everything down well so every biscuit is covered in cream. Coverand chill overnight.

To serve, flip the tin onto a serving plate, and remove the cling film.Whip the remaining 100ml cream with 1 tbsp icing sugar and dollop ontop of the cake, swirling it around. Top with the remaining strawberryslices in lines, sift over the remaining 1 tbsp icing sugar, and sprinklethe biscuit crumbs in between the rows of strawberries. Cut into slicesto serve.

FroYo Berry Crunchies

1 sachet  EasiYo Strawberry Yogurtmix or 450g ready-made strawberry yogurt60g defrosted blueberries250g frozen raspberries

You’ll need a silicone mould

FroYo Berry Crunchies

The evening before making the desserts, prepare the yoghurt in the EasiYo Yoghurt Maker using the sachet of straw-berry yoghurt mix.

In the morning, stir the yoghurt until smooth, then refrigerate.

Share the blueberries between the cups in the silicone mould, then add a couple of frozen raspberries to each one.

Blitz the remaining frozen raspberries in a blender or food processor to make a frozen fruit slush, then stir this into 450gof the yoghurt. Spoon into the cups so that the mixture is almost level with the rim.

Position a biscuit on top of each filled cup, flat side facing upwards, making sure that each one touches the yoghurtmixture. Carefully transfer to the freezer and freeze until solid – this will take about 2 hours.

Release the number of desserts you need by simply popping them out of the silicone mould. Leave them at room tem-perature for about 20 minutes before decorating with mint leaves and serving.

12 Hobnob biscuits

Mint Leaves

400g of defrosted blueberries2 tbsp maple syrup400ml tin light coconut milkZest & juice of ½ lime

Blueberry & Lime Ice Lollies

Place half the blueberries in a small saucepan. Add 2 tbsp water andthe maple syrup. Bring to the boil, cook for 1 minute and then setaside to cool.

Divide the remaining blueberries between the muffin moulds. Add thecoconut milk, lime zest and juice to the cooked blueberries and stirgently. Fill the muffin pan with the mixture and place in the freezer.

After around 2 hours insert a lolly stick into each mould. Continue tofreeze overnight. Turn out of the muffin pan and enjoy immediately.

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