FAVOURITES Archives - Liberation Nuts
Nutty Jewelled Rice by Vicky Bhogal

Nutty Jewelled Rice by Vicky Bhogal

 This recipe was originally created by Vicky Bhogal’s and features in her latest book, Cooking Like Mummyji, published by Grub Street.   “This is a recipe that would celebrate Liberation Fairtrade nuts in a truly regal way! Use any chopped nuts that you fancy, peanuts and cashews would be lovely, for example. When I was little, I used to marvel as to how this was made. The trick is to always use powder colours, not liquid, which are available from Indian grocery stores and online, and make sure to steam very gently. With the addition of butter, cloves, cardamom, cinnamon, pomegranate and mint leaves, you have what looks like a plate of fragrant multicoloured royal jewels and is perfect for a dinner party to impress! My British Asian upbringing instilled in me the importance of being able to work to better yourself and the lives of your family, so I have been hugely passionate about Fairtrade for many years, and expressed my commitment to empowering small scale producers not just through my daily choices as a consumer but also by creating the book A Fair Feast, which was published in 2005 by Simon and Schuster and became part of the Make Poverty History Campaign. This book of delicious recipes bursting with Fairtrade ingredients was my little way of supporting the producers I so admire, and 100% of the proceeds went directly to the cause, half to the Fairtrade Foundation and half to Oxfam‘s Make Trade Fair, raising over £100,000.”   Click here to win a signed copy of Vicky’s latest cookery book, the iconic bestseller Cooking Like Mummyji with Liberation!...
Gena Hamshaw – Yam and Peanut Stew with Kale

Gena Hamshaw – Yam and Peanut Stew with Kale

Rich, nutrient dense, sweet, savoury, and spicy, this stew is the ideal winter comfort food. Garnish with green onions and crushed roasted and salted peanuts for an extra kick!

Joe Hurd – Pulled Pork Tostados with peanut, cashew, chilli & lime slaw

Joe Hurd – Pulled Pork Tostados with peanut, cashew, chilli & lime slaw

This recipe for Pulled Pork Tostados was created for Liberation Nuts by Joe Hurd. “This is a great recipe if you have friends coming round. The pulled pork takes a little time but is really simple. If you have any leftover meat from a big roast, this can be used instead of the pork.”     Feeds 5   Ingredients   For the Pork: Pork shoulder (1kg) 20g dark brown sugar 1 tbsp chilli powder 1 tbsp cumin 1 tbsp crushed fennel 1 tsp of cinnamon Salt and pepper   For the Slaw & Tostados: 1 head of red cabbage 1 carrot 1 red chilli Mayonnaise Hot pepper/buffalo sauce Bunch of chives 1 lime 100g Oven Baked Chilli and Lime Cashews with Peanuts & Roasted Corn 5 soft flour tortillas     METHOD Pre-heat oven to 180 degrees C. Rub the pork with the dry ingredients and wrap tightly in foil. Place on a baking tray in pre-heated oven for 4-5 hours. While the pork is in the oven, shred the red cabbage, carrot and red chilli. Bind with mayonnaise and the pepper sauce, before finely chopping and adding the chives, squeeze of lime juice (and some of the zest) and about half of the bag of Liberation Chilli and Lime Cashews, Peanuts and Roasted Corn. Mix well together. About 10 minutes before the pork comes out, place the tortillas onto a grill tray and grill for two minutes until they become crisp. Set to one side (you could also do this in a hot, dry frying pan). Remove the pork and tear it apart with two forks into lots of porky fibres....
Split Pea “Meatballs” with Pistachio Yogurt

Split Pea “Meatballs” with Pistachio Yogurt

The flavour and texture of these vegetarian split pea “meatballs” are so enjoyable that even traditional meatball enthusiasts will be won over. This recipe was inspired by Persian lamb meatballs, which often have cooked split peas or basmati rice as part of the meatball mixture.

Caramelized Honey Nut and Seed Tart

Caramelized Honey Nut and Seed Tart

This recipe was originally created by Claire Saffitz for Bon Appetit Magazine. Photography by Christopher Testani. This press-in crust is easier to make and handle than a buttery dough that you have to roll out.