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Sustainability

Chef's choice: Seasonal Winter fruit and vegetables

By ResLifeCheryl 17 Jan 2024

We thought we would share a few of our seasonal recipes from Ian Price, one of our talented Sous Chefs on campus. Ian and his team cook food from scratch every day in the Pavilion Cafe in School of Management.

These recipes were selected by Ian to showcase Winter seasonal produce. His team usually work on portions in treble figures, but we have adjusted the recipes below just for you 😊

Our list of recommended UK vegetables to try from January to March are:

  • tender steam broccoli
  • cauliflower
  • beetroot
  • onions
  • potato
  • swede
  • rhubarb

Rhubarb chutney

200ml cider vinegar

200g granulated sugar

1  cinnamon stick

2.5cm piece ginger, peeled and grated

1 red onion, very finely sliced

350g trimmed rhubarb, cut into 4cm lengths

10 mint leaves, torn

  • Put the vinegar and sugar in a pan and bring to the boil, stirring a little to help the sugar dissolve.
  • Add the cinnamon and ginger, and simmer for 10 mins.
  • Add the onion and continue to simmer, uncovered, for 10 mins.
  • Add the rhubarb and simmer gently for about 4 mins more or until the rhubarb is only just tender. Don’t overcook the fruit as you want the pieces to remain intact.
  • Add the mint and leave to cool. The mixture will thicken a little more.
  • Use this chutney how you like but good for wraps or with grilled kebabs. It brings a refreshing tartness to your food.
  • Keep in a clean air tight container in the fridge for two weeks - if it last that long!

Tender stem broccoli and tofu green Thai curry

500g tenderstem broccoli

1 pack of tofu

Thai green curry paste (recipe below)

1 tablespoon oil

1 white onion, very finely sliced

1 tin of coconut milk

250g spinach (fresh or frozen)

Juice of a lime

Salt

Splash of fish sauce (leave out for a plant based option)



Green Thai curry paste

6 garlic cloves

2.5cm piece ginger, peeled and grated

1 bunch coriander

2 green chilli



  • For the paste: Put all ingredients in a blender to form a paste. You can use as many and type of chili as you wish and type of chilis used. Be careful with birds-eye or scotch bonnet: they are fierce!
  • Sweat the onions in the oil until transparent
  • Add the paste and sweat for one minute
  • Add the coconut milk and bring to a simmer
  • Add in the tenderstem broccoli. Continue to simmer until cooked. No more than 5 minutes
  • Add in the spinach, and stir through
  • Cut the tofu into cubes and sit in the sauce, but on the top of the pan. Stirring too much will make the tofu break up
  • Taste and adjust the balance with fish sauce if using, salt and lime juice





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ResLifeCheryl Hi I’m Cheryl. I work as part of the Campus Services Facilities Team and I am Technical support for Food Safety on Campus.
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