Kale, crispy bacon and borlotti bean salad

September is such a fantastic month for fresh produce.
Salad crops are slowly going out of season, making way for hardy greens, beans and squashes. 
As with any fruit and vegetables, they are the most nutritious when eaten in season and at their peak freshness. Farmers markets and local farms shops are bursting with fresh, seasonal goods this time of the year so make sure you pay one a visit.
The beans and kale for this recipe came from a Derbyshire based farmer and were both picked just a day ago.
Such fresh ingredients are best prepared simply, emphasising their natural flavour and wholesomeness.  

Ingredients (Serves 1)
100g borlotti beans
1 bay leaf
5 black peppercorns
2 rashers of smoked bacon
a large handful of torn kale leaves, approximately 40g
1/2 lemon
extra virgin olive oil

Method:
Pop the beans in a small pan with the bay leaf and black peppercorns. Cover with just enough water to cover and bring to the boil. Turn down the heat, put a lid on the pan and simmer gently for 15 minutes. Drain, rinse in cold water and set aside.
To cook the bacon, heat a frying pan on a medium heat, add a teaspoon of coconut oil or butter and fry the bacon until crispy. Drain on kitchen paper and set aside to cool completely.
Put the torn kale leaves into a large bowl, squeeze over some lemon juice and rub the leaves until they break down to roughly half the original volume. This makes the kale more palatable and digestible.
To plate, put the beans and kale in the same bowl, drizzle with some extra virgin olive oil and stir well. Crumble the bacon over the top. Enjoy!

The Chatsworth Country Fair

The Chatsworth Country Fair took place between the 2nd and 4th of September in the grounds of the Chatsworth Estate.
The show is the biggest of its kinds in the Midlands with an array of attractions, including demonstrations, competitions, fly pasts and shopping, keeping even the most discerning visitor entertained.
This year, Jessica Ennis was the appointed show president, opening and closing the event, which 90,000 visitors attended over 3 days.

My weekend at the Chatsworth Country Fair began on Friday morning when I had the honour of making the Duke and Duchess of Devonshire and Jessica Ennis-Hill a nutrient-dense smoothie.
Inspired by the British countryside, the smoothie was a reflection of the best, in season, produce.
Blackberries, blueberries, chard, apple, sunflower seeds and oat milk combined to make a delicious drink that is especially beneficial for the skin.
To my delight, everyone present enjoyed the taste.
Here is the recipe:

Chatsworth smoothie.jpg

Ingredients (Serves 2):
100g frozen blueberries
100g frozen blackberries
1/2 apple
1 tbsp sunflower seeds
30g chard or spinach
250ml oat milk

Method: Blend until smooth (30 seconds)

The smoothie was made for the press event, taking in the view of the beautiful Chatsworth House.

I also had the pleasure of carrying out two food demos in the cookery theatre, one demo on the Friday and one on the Saturday.
The atmosphere was fantastic both in the demo theatre and backstage.
As a nutritionist, I firmly believe that we miss key nutrients from our diets. Consequently, both dishes I cooked at the show focused on adding antioxidants, vitamins and minerals but without compromising taste or wasting too much time. 
The recipes can be found on the following links:

Head over to my Instagram page for more pictures and some back stage shots from the event.
With special thanks to some fantastic brands for looking after me:

Beef and noodle salad bowl

Umami is a recent flavour discovery that I've been experimenting with.
Translated from Japanese, it means "pleasant savoury taste" and pleasant it is.
For this recipe, I used umami paste to flavour soba noodles. Crunchy vegetables add vitamins and minerals and complement the meaty flavour of beef.
In case you are vegetarian, the beef is easily left out.

Ingredients (Serves 2)
100g soba noodles, cooked according to packet instructions
1 beef steak
1 carrot, peeled and finely chopped
2 spring onions, sliced
100g sugar snap peas, sliced in half lengthways
leaves from a small handful of parsley
sea salt and black pepper to season
2 tsp of sesame seeds to garnish (optional)

For the umami dressing:
1 tbsp Clearspring umami paste with ginger
1 tbsp olive oil
2 tsp red wine vinegar
1 tsp honey or maple syrup

Method:
Heat a griddle pan over a high heat.
Season the steak with black pepper and sea salt on both sides.
Cook the steak on each side for 3 minutes and set aside to rest.
To make the umami dressing, whisk together all of the ingredients until well combined.
In a large bowl, mix the noodles, parsley leaves and sliced spring onion with the dressing.
Divide the noodles between two bowls, top with the sugar snap peas, carrot and sliced steak and sprinkle over some sesame seeds (if using).

Flattened chicken, slaw, beans & kale

When it comes to good nutrition, variety is an important aspect.
A diverse range of vegetables and fruits, especially those with different colours, deliver a broad spectrum of vitamins, minerals and antioxidants.
This latest recipe includes 4 kinds of vegetables, alongside chicken breast for protein and tons of flavour. After all, variety is the spice of life.

If you are in the Derbyshire area on the 2nd and 3rd of September then drop by the Chatsworth Country Fair.  I will be in the cookery demo theatre, showing you just how easy it is to make this dish.

Ingredients (Serves 2)
2x chicken breasts
1x tin of black beans
3x spring onions, sliced
1x chilli, deseeded and finely chopped
1 tbsp of desiccated coconut
juice of 1/2 lime
2x large handfuls of kale leaves
juice of 1/2 lemon

For the slaw:
1/4 of a red cabbage, finely sliced
1 carrot, grated
1 tbsp of peanut butter
1 tbsp of water
1 tsp each of honey & tamari (or soy sauce) juice of 1/2 lime

Method:
Put the chicken breasts between 2 sheets of cling film and bash with a rolling pin until flattened to 1" thick.
Heat a griddle pan on a high heat and cook the chicken on each side for 3­-4 minutes.
To make the beans, toast the coconut in small pan on a medium heat for 3 minutes. Put the beans, chopped chilli, spring onions and coconut in a bowl. Season well with sea salt and black pepper, squeeze over the juice of half a lime and stir to combine.
Put the kale in a separate bowl, squeeze over the juice of half a lemon and "massage" to break down the kale leaves.
For the slaw, whisk the peanut butter, water, honey, lime juice and tamari until well combined. Pour over the cabbage and carrot and stir well to combine.
To serve, divide the beans, slaw and kale between two plates and top with a chicken breast.