Celebrates the best of British

Celebrate the best of British

Recipes

Indulge in British food! Seek out in-season fruits and vegetables, quality British meat and some of our country's fabulous cheeses and dairy produce when you are out shopping and use these to create delicious meals at home. What about trying some of our most traditional dishes, such as Shepherd's Pie or Apple Crumble, and giving them a modern twist?!

If you have children, consider involving them in the preparation of the meal - British Food Fortnight is a great opportunity to teach them a few cooking skills as well as an appreciation of the pleasures and health benefits of eating good food.

There are lots of recipe ideas for you to try. Follow the Recipe menu options to find the one that tempts you most!

 
Harvest Vegetables with Cous Cous PDF Print E-mail

Recipe from World Cancer Research Fund: www.wcrf-uk.org

Ingredients (serves two)

  • 100g/4oz cous cous
  • zest and juice of 1 lemon
  • 150ml/5fl oz boiling water or vegetable water
    • 1 dessertspoon olive oil
  • 1 medium onion, peeled and chopped
  • 2 carrots, peeled and cubed
  • 2 parsnips, peeled and cubed
  • 1 small butternut squash, peeled and cubed
  • 1 dessertspoon medium curry powder
  • pinch of cinnamon
  • 225g/9oz tomatoes, blanched, peeled and chopped
  • 75ml/3fl oz low salt vegetable stock or vegetable water
  • 1 tablespoon chopped coriander
  • black pepper

Method

  1. Put the cous cous, lemon zest and juice in a bowl and pour the boiling water/vegetable water over the top. Fluff up the cous cous with a fork and cover the bowl with a clean tea-towel. Leave to stand for 10 minutes, fluffing it up from time to time. If you are using a ready-made cous cous mix, follow the instructions on the packet.
  2. Meanwhile, measure the olive oil into a large saucepan, place on a medium heat and when hot add the onion and cook for around 2 minutes, stirring all the time. When the onion starts to soften add the carrot, parsnips and butternut squash and cook for another 5 minutes. Add the curry powder and cinnamon and cook for a further 2 minutes.
  3. Add the chopped tomatoes, vegetable stock/vegetable water and some freshly milled black pepper and bring to the boil. Simmer uncovered for 15 minutes, or until the vegetables are tender and the juices have started to evaporate to form a thick sauce.
  4. Combine the cous cous with the vegetable mixture and stir in the coriander. Adjust seasoning if necessary.
  5. Serve hot on warm plates.

Preparation and cooking time: 35 minutes
Calories per serving: 390
Fat per serving: 7g