Each day over the coming weeks, we will share some of our own seasonal recipe ideas that are quick and easy to make.
Today, we begin with Herby Soda Bread – a simple and delicious alternative to breads made using yeast. Soda bread is best served fresh from the oven and makes a great accompaniment to ‘Any Old Veg’ soup, which allows you to use up the vegetables that you have in your kitchen – reducing food waste and keeping tummies full.
Herby Soda Bread
If you’re struggling to find any yeast in the shops and want to bake some bread in under an hour here is an alternative that is very easy.
Oven 200C/ 180C fan gas mark 6
Preparation time 5-10 minutes
Cooking time 40 minutes
500g wholemeal flour
1 tsp bicarb of soda
1 1/2 tsp fine sea salt
1 tbsp dried chopped herbs like rosemary, thyme or oregano
400ml buttermilk or 400ml milk with juice of 1 lemon added (the milk will curdle)
1 tsp runny honey
Mix all the dry ingredients in a bowl.
Stir the honey into the milk.
Make a well in the centre of the flour and add the milk and mix with a knife to bring together into a sticky dough (If it’s too sticky add a little more flour).
Tip onto a floured surface and with floured hands lightly shape into a round.
Use a very sharp knife to slash a cross in the centre.
Put onto a baking sheet or bread stone and bake for 30 – 40 minutes until golden brown.
Tap the underside of the loaf to check if it is well baked, it should sound hollow and be crisp.
Slice and serve immediately with plenty of butter.
Any Old Veg Soup
You can apply this principle to any left-over veg you may have knocking around. Just remember to add any of the more delicate vegetables (leeks, spring greens etc) towards the end of cooking so they retain as much of their freshness and flavour.
Preparation time 5 minutes
Cooking time 20 minutes
2 tbsp olive or sunflower oil
1 onion, chopped
3 (or whatever you have I also used some left-over mash) potatoes, chopped into 2cm sized chunks
1 clove garlic, crushed
1 leek, washed and finely sliced
1litre of stock, chicken or vegetable, or 3 tsp vegetable bouillon powder
Salt and pepper
Gently sweat the onions and potatoes in a pan for about 15 minutes or until the vegetables are softened, adding a splash of water if the pan starts to catch.
Once the potatoes and onion are soft, add the garlic and leeks and sweat for a couple more minutes.
Add the stock, then blitz in a blender until smooth. Season to taste.
If you’ve got it, it’s lovely topped with a drizzle of cream, creme fraiche or some grated cheese.
If using vegetables like carrots and parsnips, add a teaspoon or two of spices like cumin, coriander or a little turmeric or chilli.
For more of our Harmony Seasonal Recipes, search our website using the tag: Harmony Recipes.
Recipe: Charlotte Dunne
Photographs: Richard Dunne