This September we’ve teamed up with Second Nature to create four fresh recipes that are great for dinner, and keep for lunch the next day too – perfect for meal prepping or for those heading back to the office.
Showcasing the best seasonal produce, these autumnal dishes work as part of Second Nature’s easy to follow programme that helps to build healthy habits that last, while still enjoying delicious food. The programme takes a 360˚ approach, to help you with everything from nutrition, to exercise, to mindfulness and sleep. All with the backing of world-class research and data.
Find out more at www.secondnature.io and get 50% off the 1st month of Second Nature using promo code FARMDROP.
For more delicious seasonal meal ideas, visit our recipes page.
This hearty salad uses smoky freekeh and sweet beetroot – the strong colour of which is due to an antioxidant called Betacyanin, great for heart health. Adding beetroot tops is a tasty, low waste way to add texture. Farmdrop’s Alaskan salmon is caught by Tony at Popsie Fish, is one of the few fishers catching salmon off the beach with a static net or line, which means no emissions and no by catch.
- 2 wild Alaskan salmon fillets
- 250g raw beetroot, plus a few beetroot stalks and leaves
- 40g Zaytoun smoky freekeh (or use toasted quinoa)
- 50g rocket
- Olive oil
- Salt & pepper
Caper crème fraîche dressing
- 50g crème fraîche
- 1 tbsp capers, finely chopped
- Juice ½ lemon
- Pinch salt
- Freshly ground black pepper
- ½ tbsp water
- Preheat the oven to 220℃/200℃ fan. Peel and chop the beetroot into bite sized chunks. Toss in a little olive oil and salt and roast until tender – about 30 minutes. If you have bunched beetroot, wash and chop the stalks and leaves from one beetroot – add these to the roasting dish for a further 5-7 minutes, along with the beetroot chunks.
- Meanwhile, cook the freekeh in boiling salted water for 10-12 minutes or until tender but still with bite. Drain well and reserve.
- Line a baking tray with greaseproof paper and place the salmon fillets skin side up. Pat the skin dry, drizzle with a little olive oil and sprinkle with a little sea salt. Roast in the oven for 5-7 minutes depending on the thickness of the fillet or until the flesh flakes easily. Discard the skin and tear into large pieces.
- Mix all the dressing ingredients in a small bowl. Add a little more water if needed to make a drizzleable consistency.
- Toss the salmon, warm beetroot, roast beetroot stalks, freekeh and rocket together. Divide between bowls and drizzle with the dressing.
An autumnal slaw is a great way to pack lots of veg and fruit into your diet. We’ve paired it with Ruffle Organic chicken breasts flavoured with smoky paprika and zesty lemon, finished with a scattering of crunchy seeds.
- 4 skinless chicken breasts
- 2 tsps smoked paprika
- Zest of 1 lemon
- Olive oil
- Salt & pepper
- ¼ small red cabbage (or ⅙ if larger)
- ¼ small seasonal white or green cabbage (or ⅙ if larger)
- ½ kohlrabi or 2 handfuls of radish, finely sliced
- 1 apple
- 1 medium carrot
- Juice of ½ lemon
- 2 tbsps pumpkin, sunflower or mixed seeds
- 2 tbsps tahini
- Juice of ½ lemon
- Salt & pepper
- 1-2 tbsps warm water
- Zest and juice the lemon – reserve separately for later.
- Remove the core from the cabbages, finely shred (use a mandoline if you have one, or slice thinly with a sharp knife) and add to a large bowl.
- Cut the unpeeled kohlrabi into slices, then into matchsticks. If they have leaves, shred those and add along with the matchsticks to the bowl with the shredded cabbage. If using radishes, thinly slice into rounds.
- Coarsely grate the (unpeeled) carrot and apple, add to the bowl and toss with the juice of half a lemon – this will help stop discolouration. Store overnight at this stage if keeping for later, in a sealed container.
- Make the dressing by mixing the tahini, remaining lemon juice, salt, pepper and 1-2 tbsps of warm water in a small bowl, start with 1 tbsp water and add more gradually so it isn’t too thin. Dress the salad before serving.
- Preheat the oven to 190℃/170℃ fan. Sprinkle the chicken breasts with paprika and salt.
- Heat 1 tsp oil in an oven proof pan over a medium heat. Pan fry for 3 minutes each side until golden brown and then transfer to the oven to cook for another 5-7 minutes. Check the largest piece is cooked through and if not return to the oven for a couple more minutes.
- Rest for a few minutes then scatter with the lemon zest and a twist of black pepper. Slice and serve on top of the slaw, scattered with seeds. Or leave to cool then chill for packed lunch the next day.
Lightly spiced oven baked meatballs are the perfect pairing for a hearty seasonal kale, lentil and tomato stew. Make a big batch for dinner and lunch the next day – just warm through in a pan or microwave till piping hot.
Lentil and kale stew
- 120g dark speckled lentils
- 1 medium brown onion
- 1 large carrot
- 1 garlic clove
- 1 tbsp tomato puree
- 1 vegetable or chicken stock cube
- ½ tsp aleppo pepper or chilli flakes
- 400g chopped tomatoes
- 150g seasonal kale or cavolo nero
- 1 tsp sunflower oil
- Salt & pepper
- 500g minced lamb
- 2 garlic cloves
- 2 tsps ground cumin
- ½ tsp ground cinnamon
- ½ tsp aleppo pepper or ½ tsp chilli flakes
- 1 tsp dried oregano
- 1 tsp olive oil
- Preheat the oven to 200℃/180℃ fan. Line a large baking sheet with baking paper.
- Peel and finely chop the onion, carrot and garlic. In a large lidded saucepan or casserole dish, fry the onion and carrot in the sunflower oil with a pinch of salt until soft and translucent.
- Add the garlic, cook for 1 minute more to soften.
- Add the tomato puree to the carrot and onion mix, cook for 1 minute.
- Add the lentils, tinned tomatoes, 1 tin of water, chilli, the crumbled stock cube, salt and pepper. Bring to boil then simmer for 25 minutes, covered, stirring occasionally, or until the lentils are tender but still have a little bite.
- Once the lentil stew is cooking, make the meatballs. Mince or grate the garlic. Add the lamb mince, garlic and spices to a large bowl and mix together well with your hands.
- Shape into 16 meatballs and place on the paper lined baking tray. Drizzle with a little olive oil.
- Bake the meatballs in the oven for 10 minutes while the stew is cooking.
- Shred the kale leaves and wash well, if using cavolo nero cut into chunky strips.
- Add the meatballs and the shredded kale to the lentil stew, add a little more water if it’s looking dry, and cook for 5 minutes with the lid on or until the kale is wilted, then serve.
Leafy chard has a slightly earthy and bitter flavour and is packed with nutrients. It’s delicious with nutty wholegrain spelt, and the natural sweetness of roast seasonal squash and fennel. This autumnal salad can be enjoyed warm or cold, great for packed lunches.
- 1 small seasonal squash (or ½ a larger squash). Try with orange hokkaido, harlequin or butternut squash
- 1 bulb fennel
- 1 small red onion
- 90g Sharpham Park pearled spelt
- 1 tsp bouillon powder / ½ a vegetable stock cube
- 250g rainbow or green chard
- 250g halloumi
- 70ml olive or rapeseed oil
- 30ml sherry vinegar
- 2 tsp Dijon mustard
- ½ tsp chilli flakes
- Salt and pepper
- Preheat the oven to 220C℃/200℃ fan. Cut the (unpeeled) squash in half, scoop out the seeds and cut into approximately 2cm thick wedges or cubes (you can keep the seeds to make a low waste snack if you like – wash well then toast with salt on a baking tray in the oven until golden brown).
- Cut the fennel bulb through the root into 6-8 wedges depending on size. Peel the onion and cut into chunky wedges.
- Toss the vegetables with olive oil and salt, transfer to a couple of large roasting dishes so the veg isn’t too crowded, as this will make them steam and go soggy rather than caramelise. Roast for 25-30 minutes or until tender and slightly charred at the edges.
- Chop the chard across the stems into pieces about an inch thick, wash well.
- Cook the spelt in boiling water and the vegetable stock for 19 minutes. Add the chard and cook for 1 minute, then drain.
- While the spelt is cooking, whisk or blend the dressing ingredients together.
- Drain the halloumi and pat dry. Cut into strips and fry in a large frying pan over a medium heat until golden brown on both sides.
- Mix the warm spelt and chard with the roasted veg, drizzle with the dressing and top with the hot halloumi cheese.
Second Nature’s easy-to-follow programme helps you build healthy habits that last, whilst still enjoying delicious food. The programme takes a 360˚ approach, to help you with everything from nutrition, to exercise, to mindfulness and sleep. All with the backing of world-class research and data.
Get 50% off your first month with Second Nature using promo code FARMDROP