Recipe

Warm Lemon & Herb Couscous with Roasted Carrot & Feta

Soundbite

A simple, warm salad perfect to be enjoyed year-round. Enjoy as a hearty lunch, or a side dish for supper. A plate full of colour and flavour guaranteed to impress your guests and perfect for sharing.

Availability

The Charlie & Ivy's range is available from independent retailers nationwide and online athttps://www.charlieandivys.co.uk/shop.html

Serves

4

Ingredients

4 large carrots cut into bite size pieces

A drizzle of Charlie & Ivy'sRosemary, Thyme & Lemon Bread Dipper

240g couscous

1 tbsp vegetable stock/stock cube

1 tsp ground cumin

1 bag rocket (40g)

1 230g block of vegan feta

3-4 tbsp Charlie & Ivy'sGarlic & Thyme Plant Based Mayonnaise

Method

Preheat oven to 180C Fan / 200C / 400F / Gas Mark 4.

Start by steaming your carrot pieces until tender but keeping their shape - around 8 minutes. Drain and leave to cool if you're making in advance, alternatively transfer into a roasting dish.
Shake the bottle of Rosemary, Thyme & Lemon Bread Dipper and drizzle over the carrots. Roast in the oven for 15 minutes.

Make up couscous following the packet instructions. Add the stock/dried stock cube and cumin. Fluff up with a fork and mix thoroughly.

Finely chop your coriander, mint, parsley, dill and mix through the couscous. Drizzle through some more of the Bread Dipper and season to taste.

Crumble your feta into a dish and marinade in a further drizzle of your Bread Dipper.

Once your carrots are ready, remove from the oven and plate up immediately while the carrots and couscous are still warm. Arrange couscous on the plate, layer up with rocket, roasted carrot and sprinkle with vegan feta. Add a few spoons of our Garlic & Thyme Plant Based Mayonnaise and a drizzle of the bread dipper.
 

Serve and enjoy!
 

Image (high res images are available on request)

Photo credit: Jennie Palmer/Charlie & Ivy's

Recipe

Tofu Noodle Bowl with Chilli, Garlic & Ginger

Soundbite

Flavour-packed and full of colour, this is a hug in a bowl. Perfect for a healthy weekend fake-away this dish will certainly have you coming back for more! Serve warm as a winter supper, or make ahead and serve cold for lunch.

Availability

The Charlie & Ivy's range is available from independent retailers nationwide and online athttps://www.charlieandivys.co.uk/shop.html

Serves

2

Ingredients

¼ red cabbage finely sliced

1 tsp salt

1 tbsp sugar

2-3 tbsp rice wine vinegar

225g Tofu, we used The Tofoo Co. Smoked Organic Tofu

2-3 tbsp cornflour

A drizzle of Charlie & Ivy's Cold Pressed Rapeseed Oil-Great Taste ** Award Winner

A drizzle of Charlie & Ivy's Chilli, Garlic & Ginger Bread Dipper-Great Taste * Award Winner

150g straight to wok medium noodles (feel free to use your favourite type of noodle)

3 spring onions chopped

½ chilli, chopped

6 sugar snap peas

Use 1 tbsp each soy sauce, maple syrup and rice wine vinegar to make a soy dressing

1 tbsp sesame seeds

1 pak choi halved

1 large carrot cut into ribbons

Method

Preheat oven to 200C Fan / 220C / 425F / Gas Mark 7.

Start by mixing your sugar, salt and vinegar to create a pickle for your red cabbage. Shred your cabbage, add to the vinegar mix and put to one side until needed.

Squeeze any liquid from the tofu and crumble into bite sized chunks into a bowl, dust with the cornflour and toss until coated. Transfer onto a baking tray and drizzle with the cold pressed rapeseed oil. Bake for 10 mins or until crispy. Take out of the oven and drizzle generously with the Chilli, Garlic & Ginger Bread Dipper and return to the oven for a further 5 minutes or until crispy. Remove from the oven and sprinkle with sesame seeds.

While your tofu is cooking, add some rapeseed oil to a pan and fry your pak choi halves cut side down until they start to caramelise. Add a little water to the pan if needed to help it along. Flip over for a minute, remove from the pan and put to one side until needed.

Add a little more oil in the same pan and fry off your noodles. Add the spring onions, sugar snap peas and chilli. Fry for a minute, and then add the soy, maple syrup and rice wine vinegar dressing. If needed, add a splash of water to loosen.
 

Cook until the noodles are heated through completely.
 

You're ready to plate up!

Arrange your pak choi, noodles, pickled cabbage, carrot ribbons, and tofu in two dishes. Sprinkle with a few remaining chopped spring onions and sesame seeds. Finish with a drizzle of the Chilli, Garlic & Ginger Bread Dipper. Enjoy!

Image (high res images are available on request)

Photo credit: Jennie Palmer/Charlie & Ivy's

Recipe

Asparagus salad with baked butter beans

Soundbite

A hearty bowl full of goodness perfect to see you through the seasons. Enjoy as a simple lunch or serve on a board for a sharing side. Made here with our Blackberry Balsamic & Thyme Bread Dipper, but you could try with your favourite flavour (see the whole range here).

Availability

The Charlie & Ivy's range is available from independent retailers nationwide and online athttps://www.charlieandivys.co.uk/shop.html

Serves

2 for lunch, 4 as a side dish

Ingredients

2x 400g tins of butter beans, drained

A drizzle of Charlie & Ivy'sCold Pressed Rapeseed OilGreat Taste ** Award Winner

A drizzle of Charlie & Ivy'sBlackberry, Balsamic & Thyme Bread Dipper

½ bulb roasted garlic*

Salt and pepper to season

1 bunch asparagus

½ bag (30g) watercress

3-4 radishes, sliced

Zest of ½ lemon

½ chilli, sliced

8 mint leaves, roughly chopped

Method

Preheat oven to 220C / 200C Fan / 425F / Gas mark 7.

Drain and pat dry one tin of butter beans. Transfer into a baking dish, drizzle with a little of the Rapeseed Oil and bake in the pre-heated oven for 10 minutes. Remove from the oven and give the beans a further drizzle with the Blackberry, Balsamic and Thyme Bread Dipper. Return to the oven for a further 10 minutes, until crispy.

Whilst your beans are in the oven, use a food processor to blitz the second tin of drained butter beans with 3-4 cloves of roasted garlic and a good drizzle of Rapeseed Oil. Season well and blitz until smooth, adding more oil or a little water, if necessary. Once you have reached a dip-like consistency, put aside until you're ready to plate up the dish.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                   

Heat a frying pan and gently toast the seeds. Once toasted set aside for later.

Add a little Rapeseed Oil into the same pan on a medium heat and fry your asparagus until slightly charred, but still with a bite.

When your beans are cooked, you're ready to plate up and serve. Arrange a base of the butter bean dip on the plate, top with the watercress, asparagus and baked butter beans. Garnish with the sliced radish and add lemon zest, chopped mint, chilli slices, and a final drizzle of the Blackberry, Balsamic & Thyme Bread Dipper.

Serve warm or cold. Serve across 2 plates for a delicious lunch, or on one platter if sharing as a side.

*To roast your garlic, simply slice your bulb across the middle and place in foil sliced side up. Drizzle with a little rapeseed oil and a pinch of salt. Wrap up in the foil and roast for 25-30 mins, until soft when pressed.
 

Image (high res images are available on request)

Photo credit: Jennie Palmer/Charlie & Ivy's