Recipe: Sweet Potato and Broad Bean Risotto

Ahh sweet potatoes! They are simply so good for you and so full of flavour that they don’t need much fiddling about with in order to make a delicious meal out of them.  Sweet potatoes pack a punch in the nutrient stake too; providing energy like a typical carbohydrate but containing the nutritional density of a vegetable, making them a wise choice for those adopting a healthy diet this summer!

Paired the season’s best broad beans, this risotto is an easy, filling and nutritious recipe, perfect for all the family. My two small people devoured this and then asked for seconds! Happy mummy 🙂

Serves 4 hungry people.


200g arborio rice (I used the quick cook kind)

1 medium sweet potato, peeled and diced

1 cup broad beans (mine were frozen!)

1 onion, finely chopped

2 cloves garlic, crushed

A small handful of fresh sage leaves (or 1 tsp dried)

A couple of pints of good quality veg stock

2 tbsp cider vinegar (or 1/2 glass white wine!)

Salt and pepper to taste


1. Get your stock going in a small pan and leave to simmer quietly.

2. In a heavy-based pan, gently fry your onions and garlic in a knob of butter (or your choice of oil)





3. Add the rice and sweet potato and fry gently with the onions and garlic (if you’re not using quick cook rice add the sweet potato later)



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4. After a minute or so, add the chopped sage leaves, broad beans and cider vinegar and reduce down a little.



5. Begin to add your hot stock (keeping it simmering gently is the trick to risotto rice that cooks efficiently!) stir each glug of stock in well until the rice begins to absorb it and then add another until all the liquid has gone, or the rice is tender.

6. Season to taste and if desired, swirl in some natural yoghurt or top with your favourite cheese.



This is a very simple dish so feel free to play with this recipe! I just love pairing fresh sage (I have a huge plant growing in the veg patch) with hearty vegetables such as sweet potatoes or butternut squash, but equally, change the herb to your own taste. A grating of nutmeg into this risotto would make it even yummier!

Don’t forget to share your tips and tricks below!

Jaime xx


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Recipe: Shredded Sprouts and Tofu


I love my Abel and Cole Cookbook. It’s full of wholesome, hearty recipes which work with the seasons (and therefore the ingredients in my weekly veg box!) So today, when deciding to use up a bag of organic sprouts languishing in post-Christmas asylum, this book was my go-to guide for some wintery inspiration. Now of course, the wonderful recipe writers at Abel and Cole land aren’t all vegetarian and so I am used to getting creative when not wanting to miss out on a beautiful dish, but this recipe Shredded Brussels and Bacon appeared to challenge us veggies directly:

“If you’re vegetarian and thinking about moving over to the dark side”

The blurb read arrogantly (But with a good enough dollop of tongue-in-cheek honesty, to allow me to refrain from offence) I did feel challenged though. Opening the fridge, I spotted a pack of smoked tofu that really needed using and considered if this would be enough to match the succulence of fried bacon. Perhaps not in texture but paired with the sweet maple syrup I had to hand, I thought I’d give it a go! So often with meat, it’s the sauces, flavourings and texture we in fact crave, not the taste of the plain meat itself. I also had some Indian ghee (clarified butter) to use up, and with its high smoke point (making it incredibly stable in molecular structure when cooking) it would be perfect for browning and adding much lusted-after flavour to the tofu.

Ok so here goes; a simple, healthy and seasonal vegetarian recipe inspired by Abel and Cole’s meaty one; where I switched bacon for smoked tofu, soy sauce for maple and butter for ghee. The original recipe also includes carrots, which I didn’t use – as I didn’t have, but I’d say feel free to experiment with/increase the variety of vegetables to your liking/as the season dictates.

A small bag of Brussels Sprouts
A 225g packet of smoked tofu, cubed (I find that Clear Spot’s has a very good firmness)
1.5 tbsp of ghee (or a good quality oil)
A good glug of maple syrup
Salt and black pepper
1 tbsp fresh chopped sage (optional)
Brown rice (to serve)
Vegetarian hard cheese, grated (optional)


1. First get your rice simmering in water and then begin preparing the sprouts. You’ll need to cut a few millimetres off the bottom of each sprout (depending on size of stalk) and remove the outer leaves, before slicing in half and then shredding lengthways, with each slice around 2mm wide.

2. Heat 1 tbsp of ghee in a heavy-bottomed pot and begin to fry the tofu cubes until golden and beginning to crisp on each side. Do this gently, but don’t allow it to stew. I find a medium-high heat, plenty of ghee, with as little stirring as possible the best method here.


3. Add the shredded sprouts and half the chopped sage. Splash in a good glug of maple syrup, give it all a good stir and then leave it to cook for between 5 and 10 mins. After which, taste and season accordingly, adding more maple syrup if required.


4. Serve on a mound of rice, with the sprouts having kept a slight bite and sprinkle over the rest of the sage and some vegetarian hard cheese for extra richness and flavour.

This recipe can easily be adapted for vegans, just switch the ghee for a good quality oil (one with a high smoke point like rapeseed would work well here) and omit the cheese or switch for a dusting of nutritional yeast.

I hope you enjoy this healthy, wintery treat, my children aged 7 and 3 cleared their plates and asked for more! An unequivocal Brussels Sprout result in my book!

Happy New Year!

Jaime xx

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