FOOD RECIPES - Provided by Joe from Food Circle

The soup that Joe made for our launch event Growing the Movement was so popular that he’s giving you the recipes. Ingredients were provided by the following suppliers - Milk and butter – Acorn dairy Yoghurt – Botton Village Creamery Quince and Ashmead Kernal apples – The Knapton Lane Nursery Pumpkin – Howsham Polyfillers Honey – Amber Apiary Oats & rapeseed oil – J. Stringer’s and Sons Organic flour – Yorkshire Organic Millers All other veg – Newfield Organics Apple juice - Abundance
Carrot & Pumpkin soup; 1 small pumpkin 5 medium carrots Tbsp coriander seeds Tbsp dark brown sugar Rapeseed oil 2 medium onions 1 small head of garlic Optional Ground spices Yoghurt Currants White balsamic vinegar
Toast the coriander seeds in a dry frying pan until fragrant. Take off the heat and pour over rapeseed oil to cover (150ml or so). Leave to infuse for a couple of hours before passing through a sieve, Grind the seeds and reserve until later. Peel the carrots and cut in half lengthways. Peel and deseed the pumpkin and cut into large chunks. Toss in the coriander oil with a healthy pinch of salt. Roast in the oven (180-200C) until soft and golden (around 1 hour). Wrap the garlic in tin foil and add also to the oven. Cook until soft (30 minutes). While the veg is cooking, slice your onions and add to a medium-low heat pan with oil and salt. Cook for 15 minutes or so with the lid on. Stir and check progress. The onions should be softening but not taking on any colour. At this point add your sugar and the reserved crushed coriander seeds, along with any other spices you might fancy (I used cumin and ginger, with a little cayenne pepper). Cook with the lid on for at least 30 minutes, preferably more. Once your carrots, pumpkin and garlic are cooked, add them to the onion mix. Deglaze the roasting pans with hot water and add to the soup. Cover the veg with water and bring to a gentle simmer. Cook out for 30 minutes or so before blitzing with a hand blender. Adjust seasoning with cayenne pepper and salt to your taste. Add some yoghurt to the bowls for a cooling tang. For a sweet/sour addition, you could add some pickled currants. Simply put a handful of currants in a pan and cover with white balsamic vinegar, Bring to the boil for a couple of minutes and then remove from the heat.
Celeriac, leek & celery soup: 1 large celeriac 1 head of celery 2 leeks 1 lemon
Firstly take the leaves from the celeriac and celery, plus the tough dark green tops of the leeks. Blanch in boiling water for 20 seconds or so before refreshing in ice cold water. Squeeze out the moisture and blitz with oil until the consistency of a vinaigrette, Pass through a sieve and season with lemon juice and salt. Peel and cut the celeriac into large dice. Toss in oil and salt and bake in a low oven (160C) for 2 hours until soft and golden. Finely slice the celery and leeks, combine with oil and salt and slowly sweat in a pan on a medium heat. Do not let the vegetables brown. If they start to catch just add a little more oil or water. Stir in your celeriac and cover with water, Cook for a half hour before blitzing. Season with plenty of lemon juice, salt and pepper if you like. Dress with your leaf oil. Very nice with a strong hard cheese I would recommend the Moorland Tomme made by Botton Creamery.
Apple cake: This is a recipe I nicked from a lovely Canadian pastry chef I recently met, with a few regional alterations… 8 large eating apples 220g White flour from YOM 2 tsp b. powder Tsp salt Tsp cardamom Pinch nutmeg 4 eggs 200g cane sugar 50g local honey 225g butter 100ml apple juice (or even better rum!)
Peel, core and dice the apples and leave to one side. Weigh and mix the flour, baking powder, spices and salt and set to one side. Melt the butter. Whisk the eggs and sugar and honey together and then add the melted butter. Fold the dry ingredients into the wet to form a batter. Thin the batter by whisking in the apple juice. Fold the diced apples into the batter and bake for 30-40 minutes until cooked and golden. Use a jam or jelly to glaze the cake whilst still hot (I used crab apple jelly).