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30 July 2015

Super Beetroot Veggie Burgers

Photo: © childsdesign
If you’re growing your own veg, you’re probably experiencing a glut right now and we think we have just the recipe to use up some of that bountiful produce. If you’re not green-fingered it is perfectly acceptable to buy things in.

For vegetarians and observers of ‘Meat-Free Monday’, these burgers are delicious and satisfying plus they look good too with their purply-pink hue.
And why do we call them ‘super’? Well, they’re decently packed with healthy ingredients, so they have to be good for you.

Ingredients (Makes 8)

  • 30g pumpkin seeds
  • 2-3 tbsp cold pressed rapeseed oil*
  • 1 red onion, finely chopped
  • 2 cloves of garlic, crushed
  • 100g fresh breadcrumbs
  • ¼ tsp dried thyme
  • salt and black pepper
  • raw beetroot (weighing approx. 125g), grated
  • courgettes (weighing approx. 195g), grated
  • 1 large carrot, grated
  • 400g tin butter beans, drained
  • 1 egg, lightly beaten

Heat a dry frying pan over medium heat and tip in the pumpkin seeds.
Toast them until they taken on a light brown colour all over.
Tip the seeds into a pestle and mortar and leave to cool. Once cooled, grind them coarsely. Set aside.

Heat 1 tablespoon of the oil in a frying pan over a medium heat.
Gently fry the onion and garlic for 4-5 mins or until softened.

Put the breadcrumbs into a large bowl together with the ground pumpkin seeds, dried thyme and season generously with salt and pepper.
Stir until combined.
Add the fried onion and garlic, grated beetroot, courgette and carrot,
stir to mix in.

Put the butter beans in a food processor and pulse to a coarse consistency. Try not to make it too smooth – you need some texture.
Add the butter beans to the bread and vegetable mixture, add the beaten egg and stir well until everything is evenly mixed.

Using your hands form the mixture into 8 patties and chill for about 3 minutes (or up to 24 hours). Heat the remaining oil in a non-stick frying pan over a medium heat and cook the burgers for about 2-3 mins each side until golden. This can be done in batches, just keep them warm in a low oven.

  BUILD YOUR BURGER                                                                                  

We’re not going to tell you exactly how to build your burger – that’s up to you, but we have a few suggestions on some accompaniments that will add extra flavour and zing.

  • Some creamy mayonnaise is always a good addition; 
  • Try Susannah's Sauces Tasty Tarragon Mayonnaise available to buy online here

Photo: © childsdesign

Relishes and chutneys are essential for adding bite and we have lots of them on The Artisan Food Trail. Here are some ideas:

And remember, a decent roll or bun is essential – something with flavour and good texture.

* Notes on ingredients                                                                                            
Try these cold pressed rapeseed oil producers –  Yare Valley Oils available to buy online here

29 July 2015

Roasted Rice-Stuffed Tomatoes

Photo: © childsdesign
Tomatoes are the very essence of summer. We grow them every year outside in a sunny spot and cross our fingers for a bumper crop. Our tomatoes are promising little green marbles at the moment which will soon swell and ripen after regular watering and feeding.

This recipe is a good way to enjoy the full juicy flavour of a good vine-ripened tomato and is simple to prepare. The dish can even be assembled up to 24 hours in advance.
As well as celebrating the tomato, the filling uses an abundance of fresh herbs, so if you are a herb growing enthusiast, like us, what better way to show off their wonderful flavours.

The stuffed tomatoes can be served as a starter or light meal with a green salad and maybe some bread to mop up the juices.

Photo: © childsdesign
  • 6 large ripe tomatoes
  • 3 tbsp olive oil*
  • 1 clove garlic, chopped
  • 75g long grain rice, uncooked
  • 2 tbsp basil, chopped
  • 2 tbsp mint, chopped
  • 2 tbsp flat-leaf parsley, chopped
  • 1 tbsp thyme leaves, chopped
  • grated zest 1 lemon

Preheat the oven to 180˚C / Gas4.
Slice the tops off the tomatoes and set them aside to use as ‘lids’ later. Use a teaspoon to scoop out the pulp and juices into a bowl and reserve.

Warm the oil in a frying pan over a low heat and add the chopped garlic
and cook gently for a minute or to soften. Add the tomato pulp to to the pan and increase the heat to medium and simmer for a couple of minutes until reduced slightly.
Add the rice and cook for a further 2 minutes, stirring occasionally.
Remove the pan from the heat and stir in the herbs and lemon zest.
Season with salt and pepper.

Spoon the mixture into the tomatoes and place them in a small roasting tin, large enough to hold them in a single layer. Place each tomato’s ‘lid’ on top and drizzle with some olive oil, a grind of black pepper and a little salt.

Bake for up to an hour, or until the tomatoes are tender and the rice is fluffed up and soft.

* Notes on ingredients                                                                                            

Try Max Olive Oil – fresh Italian olive oil from Puglia. Buy online.

We have specified the use of olive oil in this recipe, but you could use cold pressed rapeseed oil for a more British touch. Try a Norfolk variety from Yare Valley Oils They sell directly from their website here.

25 July 2015

Moroccan Style Meatballs

Photo: © childsdesign

These spicy meatballs are delicious and really simple to make. To get the best results you do need to get in there with you hands when you mix all the meatball ingredients together. You will end up with yellow fingers because of the turmeric in the Ras El Hanout but it's worth it!
The addition of semolina rather than breadcrumbs helps to bind everything together as well as adding a slight nuttiness.

Unlike most meatballs in sauce recipes there is no need to fry them first. They are just dropped straight into the sauce and simmered slowly – this releases their flavour into the sauce and everything becomes wonderfully infused, rich and delicious.

Ingredients (serves 2)

For the meatballs:
  • half an onion, roughly chopped
  • 2 garlic cloves
  • handful mint leaves
  • 250g beef or lamb mince
  • a good pinch salt
  • 2 tbsp semolina
  • 1 tbsp Ras El Hanout Spice Blend*

For the sauce
  • half an onion, finely chopped
  • 1 tbsp olive oil
  • 1 400g tin tomatoes
  • ½ tsp paprika*
  • ½ tsp sugar
  • salt and black pepper to taste
  • handful flat-leaved parsley, chopped

Put the onion, garlic and mint leaves into a small food processor and chop until fine.
Put the mince into a bowl, add the onion mixture, salt, semolina and Ras El Hanout and mix together using your hands making sure everything is well combined.

Form the mince mixture into small ping-pong ball sized balls by rolling in the palms of your hands. Put the meatballs on a plate in the fridge to set up.

Make the sauce by heating the oil in a frying pan and gently frying the onion until soft and slightly gold. Tip in the tomatoes and their juice and break up the tomatoes with a wooden spoon. Add the paprika, sugar, salt and pepper, stir in and simmer the sauce gently until reduced slightly.

Put the meatballs into the sauce and turn them occasionally but gently as the sauce simmers. Cook the meatballs for about 20 minutes. They should be piping hot and cooked all the way through.
Lastly stir in the chopped parsley.

Serve with rice or couscous.

* Notes on ingredients                                                                                            
Ras El Hanout is a spice blend originating from Morocco and the name is Arabic for "head of the shop". Each Moroccan spice shop has its own recipe for a complex and heady blend of aromatic spices, so no two are exactly the same.
You can buy Ras El Hanout and paprika as part of a Spice Tin collection from Spice Kitchen directly from their website here.

23 July 2015

The Artisan Food Trail is proud to support the Farm Business Innovation Show and Rural Entrepreneur Live in 2015

This year, The Artisan Food has increased its activities in the public arena by getting involved with more trade shows.
We are now pleased to confirm that we are official supporters of the Farm Business Innovation Show and the Rural Entrepreneur Show. These co-located events are taking place at the NEC, Birmingham on the 11th and 12th November 2015.

Grow your farm business in new directions

The Farm Business Innovation Show is the show designed for all farmers, smallholders, land owners, estates and everybody with an interest in rural business, who are looking for new ways to use their land to bring in more money. It is not an agricultural show with farm machinery, plant and livestock, but a farming business show with new ideas, advice, suppliers and resources to make your business more profitable.

This is the event for Rural Businesses

The Rural Entrepreneur Show was inspired by the themes of diversification, innovation and rural business success, and these have been the foundations for the event’s popularity and growth over the last three years. This event is the unrivalled place where you can find the support, inspiration, products and advice you need to not only ensure your rural business is a success, but ensure it stays a success.

Come and visit 

The Artisan Food Trail

The Artisan Food Trail is exhibiting at this event where you can find us on stand 282.
If you'd like to know more about what we do and how we can support your food business, whether you're already established or just starting one, visit our stand for a chat.
Graham Childs, our co-founder is also part of the line-up of speakers and we'd like to invite you to attend his talk which covers marketing for those with a small budget.

It is completely FREE to attend and both days of the shows which are packed with un-missable seminars, industry experts, leading suppliers, innovation ideas and fantastic networking opportunities. It’s an opportunity not to be missed.

For more information about the shows and to register for your FREE ticket visit the websites:

9 July 2015

The Artisan Food Trail partners with The Food Entrepreneur Show 2015

The Artisan Food Trail are the proud media partners for The Food Entrepreneur Show, taking place on the 29th & 30th September at ExCeL, London.

For those searching for the spark to light up their business empire, this is the trade show to visit. The Food Entrepreneur Show, taking place on 29th & 30th September, 2015 at ExCeL in London, is Europe’s largest show for restaurateurs and takeaway owners looking to grow or start their business; offering over 200 market-leading suppliers, 85 expert-lead seminars on the latest relevant industry topics, unique interactive features, networking opportunities and more.

Whatever type of business you run, whether it’s a world-class restaurant, an independent family owned favourite, a small takeaway, or a street food van, this event has everything to help you stay ahead of the game.

The Artisan Food Trail will also be exhibiting so we invite you to come and visit our stand for a chat.
We will have some more exciting news related to this event coming soon so watch this space!

UPDATE! (7 Aug 2015) –  We can now reveal that exciting news we mentioned above.
The Artisan Food Trail has put together a panel of experts which you can pitch your business to with the chance to win £10k worth of help. Read about the 'Pitch to the Experts' event here.

The Food Entrepreneur Show is co-located with the Takeaway Innovation Expo and Street Food Live.

For more details visit The Artisan Food Trail website or visit the event's website where you can register for a FREE ticket to attend.