LOVE LOCAL Brill iant Broths


The super soups of healthy eating… ‘Boiling your bones’ may not sound too pleasant to


everyone, but this traditional rich elixir has recently been revived into the ultimate superfood.


The benefi ts of bone broth are unrivalled. Packed with


protein, collagen and minerals, this easy to digest liquid is essential for gut health and more youthful looking skin.


VEGETARIAN THAI POTATO NOODLE CLEANSING BROTH


This broth is built on the vibrant fl avours of ginger, pepper, lemongrass and mangetout, which when brought together is an inspiring delight for the palate.


Serves 4


1 Maris Piper, spiralised 800ml vegetable or chicken stock


2 tbsp galangal purée (or ginger if unavailable) 2 tbsp lemongrass, fi nely chopped 4 kaffi r lime leaves Juice of a lime 2–3 tbsp fi sh sauce (optional) 2 hot red chillies, sliced 1 small bunch of coriander


1 small bunch of Thai basil (or Italian basil if unavailable) 1 small handful of mangetout 6 button mushrooms, sliced 2 slices of ginger


1 Bring the stock to the boil and add all the ingredients, with the exception of the potatoes, coriander and basil.


2 Simmer for 5 mins then add the potato and cook for 4–5 mins more, until the potato is soft but not falling apart.


3 Serve with the fresh coriander, basil and some extra lime wedges, chilli and fi sh sauce on the side.


www.lovepotatoes.co.uk


CHICKEN BROTH WITH PEARL BARLEY, GINGER & WATERCRESS


Quick to prepare, this comforting chicken broth recipe is a great example of a nourishing, wholesome meal which can be ready in a matter of minutes.


Serves 2


1 large leek, fi nely sliced 2 cloves of garlic, fi nely sliced


1.5 inch piece of ginger, peeled and fi nely sliced


1 red chilli, deseeded and fi nely sliced


1l chicken bone broth


100g cooked pearl barley, quinoa or millet 100g cooked chicken, shredded


Handful of parsley leaves, roughly chopped Juice of half a lemon 1 tbsp tamari soy sauce 2 handfuls of watercress


1 Heat a little oil in a large saucepan and sweat the fi nely shredded leek for 3–4 minutes until wilted but still bright green. Add the garlic, ginger and chilli and cook for 1 more min before pouring in the chicken bone broth.


2 Bring to the boil and simmer gently for 5 mins before adding the pearl barley, shredded chicken and parsley. Bring back to the boil and simmer for 1 more min to ensure the chicken and barley have heated through.


3 Add the lemon juice, tamari and watercress leaves, stir and taste to check the seasoning, add a little more lemon or tamari to taste if needed.


4 Serve immediately, ladled into deep bowls.


www.daylesford.com


FOODLOVERMAGAZINE.COM | 45


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