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To celebrate 40 years of Batchelors Peas I have created a delicious recipe for lamb risotto using a tin of their marrowfat peas grown in the UK.

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Eating plenty of vegetables is important for good health.  However tinned vegetables often get a bad name because they are perceived as nutritionally inferior to their fresh counterparts.  In reality tinned vegetables can be just as nutritious as fresh, and in some cases more nutritious, according to the Academy of Nutrition and Dietetics.  The low-cost and long shelf life of tinned vegetables are additional benefits.

Reasons to eat more tinned vegetables

Tinned vegetables are generally processed upon harvest when their nutritional content is highest, whereas fresh produce looses nutrients in store. Tinned vegetables save food preparation time because they are already peeled, cut, sliced and pre cooked, requiring only reheating.

Tinned vegetables can also be a convenient solution if you run out of a vegetable or want to expand a recipe to serve more people.  They also make it easier to eat a wider variety of vegetables when fresh veggies are out of season.

Tinned vegetables won’t spoil and can last for years, you can watch for sales and buy in bulk. They may also be the cheapest fast food you can buy and so much healthier than greasy burgers and fries.

Top tip for cooking tinned vegetables

Avoid overcooking to prevent the escape of water and soluble vitamins – steaming or microwaving are better than boiling for a long time.

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Approx 40 minutes

Serves 2-3 people

Lamb Risotto

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Ingredients :

Enough left over roast lamb for 2-3 people chopped into small cubes

2 cloves garlic finely chopped

olive oil

1/2 red onion finely chopped

50 ml/2floz dry white wine

1 tin batchelors marrowfat peas

1 red pepper finely chopped

1 green pepper finely chopped

3 mushrooms finely chopped

1 pint lamb stock -2 tsp of essential cuisine lamb stock powder and 500 ml boiling water.

250g risotto rice.

Preparation Method:

  1. Take your leg of leftover roast lamb and carve enough lamb for 2-3 people.  Chop the meat into small cube shaped pieces.
  2. Add a glug olive oil to a deep frying pan or risotto pan and cook onion and garlic until soft and translucent.
  3. Add the chopped pepper and mushroom and cook for another 2-3 minutes.
  4. Boil the kettle.  Add 2 heaped spoons of lamb stock powder to a measuring jug.  Pour over the hot water and stir the stock with a spoon.
  5. Add 250g risotto rice to the pan and coat in olive oil. Add the wine and allow to evaporate stirring continuously.
  6. Add a ladleful of stock at a time and continue to cook until all the liquid is absorbed, stirring continuously.  Continue to add the stock a little at a time until the rice swells and becomes creamy. (this should take about 30 minutes).
  7. Add the diced lamb and cook for a further five minutes.IMG_0292
  8. Add the tin of bachelors marrow fat peas and heat through for another 2-3 minutes.      Serve the risotto.

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