Recipe: Seaweed Pickled Vegetables

I like to always have a pot or two of pickled veg on the go - such a tangy, tasty way to liven up most meals, and it’s such a handy option for using up leftover produce from our veg box or during peak growing season.

Recipes such as this are all about adaptation and using up what you have - in terms of the vegetables you include as well as the fresh and dried herbs and spices. So if you don’t have any of the herbs or spices on the list below don’t be put off, just use a swap-in. I always make a note of adaptations I make to recipes so I can figure out what worked well and not so well next time!

I added dried seaweed flakes from The Cornish Seaweed Company to this pot of pickled veg; I wanted to add a flavour of the coastline when I used the veg to accompany Wild Mushroom & Rock Samphire Omelettes during my beach-side breakfast conversation with seaweed artist Julia Bird.

You can listen to my conversation with Julia in Episode 17 of my podcast, Breakfast & Beyond. Enjoy!

Thank you to John Hersey for the photo below :)

Recipe: Seaweed Pickled Vegetables

Makes 1 x 1litre kilner jar

Ingredients:

• 400g seasonal veg - I used courgettes, carrots and beetroot

• Handful of fresh, seasonal herbs - I used marjoram

• 250ml cider vinegar

• 200ml water

• 30g sea salt

• 1 tsp peppercorns

• 1 desert spoon dried seaweed flakes

• 1/2 tsp black mustard seeds

• 1/2 tsp fennel seeds

• 1/2 tsp fenugreek seeds

• 1/2 tsp ground ginger

• 1/2 tsp ground turmeric

Method:

1. Prepare a 1 litre glass jar for storing the pickled veg by washing thoroughly then drying.

2. Chop the veg into small pieces using all edible parts including stalks and leaves, then place in a large bowl. Chop the fresh herbs and mix with the veg.

3. Pack the vegetables and fresh herbs into the glass jar, pressing down so there is a gap at the top of the jar.

4. Make the brine - place the water, cider vinegar and salt in a pan and warm until salt is dissolved. Remove from heat then add the peppercorns, seaweed flakes, mustard, fennel and fenugreek seeds along with the ground ginger and turmeric. Stir well and leave to cool.

5. When cool, pour liquid over the vegetables, making sure there are no air gaps. Place the lid tightly on the jar.

6. Leave for at least 48 hours before using to let the flavours develop. Will keep for a couple of months in the fridge.

Recipe: Pumpkin Porridge

This recipe is, for me, like autumn in a bowl. It’s warming, comforting, uses seasonal ingredients and is both lightly spiced and sweetened (using local honey). The addition of chia seeds and ground flaxseed contribute to its nutritional value, and it can easily be made vegan by using plant-based milk along with maple syrup in place of honey.

I’m always keen to incorporate ‘zero waste’ principles into my cooking, so the addition of the pumpkin seeds on top for an extra bit of crunch also enables the using-up of elements that might otherwise be discarded; and I find it great to have a few more recipes up my sleeve to utilise the flesh of carved pumpkins in late October!

You can also sneak vegetables into breakfast-time and turmeric is well known for its healing properties such as being anti-viral, anti-inflammatory and rich in anti-oxidants.

As ever, I recommend playing around with the recipe with swap-ins to help you use-up what’s in your store cupboard and fridge.

I cooked this recipe for breakfast with Alice Collyer of Alice in Scandiland as we discuss sustainable homewares and interior design in Episode 8 of my podcast, Breakfast & Beyond.

Do take a listen - and I hope you enjoy your pumpkin porridge!

Recipe: Pumpkin Porridge

Serves 2

Ingredients:

• 80g oats

• 1 tbsp ground flaxseed

• 1 tbsp chia seeds

• 1/2 tsp ground cinnamon

• 1/4 tsp turmeric

• Few shavings fresh ginger (or 1/2 tsp ground ginger)

• 180g pumpkin puree (see below for how to make this)

• 50g local honey (use maple syrup for vegan version)

• 400ml milk (dairy, or use plant-based alternative)

• 100ml water

• Optional toppings: I used toasted pumpkin seeds (the ones I had removed from the pumpkin - see notes here on how to prepare them), hazelnuts and an edible nastirtium flower. You could add fresh fruits, yoghurt, a drizzle of honey or maple syrup.

Method:

To make the pumpkin purée
The purée can be made in advance and stored in the fridge for approx 3 days. For this recipe (serves 2) I used 180g of purée, however I made the puree using the flesh of a whole pumpkin, then used it up over a few days in porridges, breads and other cooking. If you are making this recipe for 2 people, just make sure you have at least 200g raw pumpkin flesh ready to cook.

• Peel pumpkin and remove seeds from inside (these can still be eaten - see notes on pumpkin seeds)

• Cut flesh into bite-size pieces

• Place in a saucepan, cover with water, bring to the boil and simmer for approx 15 mins, until pumpkin flesh is soft

• Drain pumpkin pieces, leave to cool slightly then place in food processor and blitz until smooth. Scrape purée into airtight container, leave to cool fully and then place in the fridge until ready to use.

To make the rest of the porridge

1. Place all of the ingredients in a saucepan and stir well over a low heat.

2. Cook for approx 6 minutes until ingredients are combined, oats are softened and the porridge is gently bubbling, stirring regularly so doesn’t stick to bottom of the pan.

3. While porridge is cooking, prepare any toppings such as toasted nuts or seeds.

4. Pour into bowls to serve, add toppings and enjoy!