Cooking time: 20mins Vegan, dairy free, gluten free
A combination of early vegetables and wild seasonal gems that can easily be foraged in Spring. Soften an onion, add 600g asparagus, handful of young nettle tops, 2 handfuls of wild garlic and chopped garlic clove, cover with 1-1.5 litres of veg stock and simmer for 20 mins. Liquidise and serve hot or cold.
Cooking time 15 mins
In the spirit of Zero Waste Week any leftovers and/or seasonal veg can be used. Soften a red onion, add carrot, courgette, broccoli until soft. Mix 5 eggs and a splash of milk, season and pour over veg. Cook for 2-3 mins. Place under grill for 1-2 mins. Serve with salad. Recipe courtesy of Lucy Burney Nutrition.
Recipes courtesy of Lucy Burney Nutrition.