Midweek meal: organic suppers - Women's Running

Midweek meal: organic suppers

Going organic means you’ll always know what’s in your food – each step of organic food production is independently checked and certified by a body like the Soil Association – the UK’s leading membership charity campaigning for healthy, humane and sustainable food, farming and land use.

Celebrate Organic September with these delicious and wholesome recipes, perfect for keeping you fuelled…

Riverford’s Organic September Kale, Spelt & Chorizo Big Soup 

Serves 4

2 tbsp organic rapeseed or sunflower oil
1 organic onion, chopped
2 cooking organic chorizo sausages, skins removed, crumbled into small pieces
1 dried organic red chilli or a good pinch of chilli flakes, to taste
4 organic tomatoes (peeled if you have time), finely chopped, or 1 tbsp organic tomato purée
150g organic pearled spelt, rinsed well and drained
5 litres organic chicken or good vegetable stock
200g organic curly kale or cavolo nero, leaves stripped from their stalks and roughly chopped
Organic salt and black pepper

  1. Heat the oil in a pan over a low heat, add the onion and fry gently for 10 minutes, stirring now and then to stop it catching, until soft and translucent. Add the chorizo and fry, stirring occasionally, for a few minutes more.
  2. Stir in the chilli, tomatoes, spelt and stock and season with salt and pepper. Bring to the boil, reduce the heat and simmer for 20 minutes.
  3. Meanwhile, blanch and squeeze the kale, as instructed on page 128. Add the kale to the pan and cook for a further 15 minutes or until the spelt is tender.
  4. Keep an eye on the liquid and top up a little if needed. Check the seasoning before serving.

River Cottage’s Organic September Grilled Flounder and Tomatoes*

Serves 2

300–400g ripe, flavoursome organic tomatoes
3 tbsp. organic olive oil, plus a little extra for the fish
2 organic garlic cloves, sliced
1 tsp organic ground cumin, plus a little extra for the fish
2 large organic flounder (about 500g each), filleted (i.e. 8 good-sized fillets)
Organic sea salt and black pepper

  1. Preheat the grill to high.
  2. Slice the tomatoes into 1cm rounds and lay them out in a single, slightly overlapping layer on a large, shallow baking tray. Trickle over the olive oil, then scatter over the garlic and cumin and season generously with salt and pepper.
  3. Place the tomatoes under the grill and cook for 10–12 minutes until tender, juicy and lightly blistered, turning them carefully halfway through.
  4. Meanwhile, rub the flounder fillets with a little olive oil and season with salt and pepper and a pinch of cumin.
  5. Carefully nestle the fish, skin side up, among the grilled tomatoes. Return to the grill and cook for a further 4–5 minutes or until the fish is just cooked through. Serve the fish with the tomatoes and all their lovely juices, with some salad and good bread on the side.

 

Find more information about the Soil Association’s Organic September here.

*Recipe taken from River Cottage A to Z [Bloomsbury, £40] / Photography Simon Wheeler

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