wholefood kitchen

A word of thanks to the stallholders at the Stoke Newington Farmers Market, who brave the elements each and every week in bringing their produce to market, and face particular challenges over the winter months to extract produce from the frozen soil. Thanks also to Kerry Rankin and other members of the Growing Communities team who have made an incredible commitment to providing local, organic produce to the Stoke Newington community each and every week throughout the year.

This meal looked a little more elegant the first time round, but the preparation and cooking took precedence over documentation for this years’ Christmas meal shared with family and friends. We enjoyed a fantastic meal of Roast Leg of Organic Lamb, fresh from the butcher stall at the Stoke Newington Farmers Market; Roasted Potatoes, Parsnips and Sweet Potatoes; Braised Red Cabbage with Shoyu, Malt Syrup and Cyder Vinegar; Celeriac Dauphinoise with Walnuts and Smoked Streaky Bacon, Yorkshire Pudding and Red Wine Gravy. Dessert comprised of a selection of delicious cakes from Ottolenghi, which we just managed to work our way through.

Fresh Rhubarb and ‘textbook’ Cauliflowers on display at last Saturday’s Stoke Newington Market. The Spring produce is starting to make an appearance.

Inspired by a visit to the Stoke Newington Market, I picked up some Minced Organic Beef and some Organic Vegetables to put together a pasta dish, with some Carluccio’s Fettucine.

Sauteed Onions, Leeks, Carrots and minced garlic, with Olive Oil and Sea Salt.

Minced Beef added, together with Sundried Tomato Pesto, Wild Garlic and some Vegetable Stock made with Onion, Carrot, Kombu and Shittake Mushrooms.

The final dish, served with grated parmesan and a side salad of Mixed Greens with a Balsamic dressing, and a Wild Garlic flower garnish.