Season’s Eatings: What to cook and eat in July
The IndependentSign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. by Ian Theasby and Henry Firth Serves: 2 Ingredients: 2 aubergines 2 tbsp harissa paste Handful of flaked almonds 1 fresh red chilli Handful of fresh mint Handful of fresh coriander 80g pomegranate seeds Salt For the stuffing 2 tbsp olive oil ½ onion 200g soya mince 2 tsp ground cinnamon 2 tsp ground coriander 2 tsp ground cumin For the tahini dressing 100g tahini 1 tbsp dried mint 100ml water 1 lemon Salt Method: 1. Ingredients: 500g fresh peas in the pod 1 pinch sugar 150ml double cream 500g fresh broad beans, still in the large outer pod 2 bunches asparagus 320g pappardelle 10g fresh marjoram Salt Black pepper, freshly ground Olive oil Method: 1. Recipe from: Riverford Serves: 3-4 Ingredients: 250g egg noodles 2 tbsp sesame oil 2 tbsp sunflower oil 1 large or 2 small carrots, peeled and cut into thin matchsticks 1 large kohlrabi, peeled, cut into thin slices, then into matchsticks 2 garlic cloves, crushed or finely grated 3–4cm piece of fresh ginger, peeled and finely grated 1 red chilli, deseeded and finely chopped 1 bunch of spring onions, finely sliced on the diagonal 150g sugar snap peas, or use chopped green beans, or a mix of both 3 tbsp hoisin sauce 2 tbsp soy sauce 1 generous tbsp crunchy peanut butter 3 tbsp unsalted peanuts, toasted and chopped Squeeze of lime juice, to taste Handful of coriander leaves, roughly chopped Method: 1. Recipe from: Lizzie Loves Healthy Family Food: Delicious and Nutritious Meals You’ll All Enjoy by Lizzie King Ingredients: 1 large red onion, sliced 3 tbsp olive oil 1 celery stalk, sliced 3 garlic cloves, sliced 4 or 5 sprigs fresh thyme 1 cup borlotti beans – soaked overnight 1 cup haricot beans – soaked overnight 3 tins plum tomatoes 2 tbsp tomato puree 1 cup chicken stock 1 cup sunblush tomatoes, finely chopped ¼ cup blackstrap molasses Method: 1.