Make More of... books
Strictly speaking the Make more of... series of books are not free-from but many of the recipes, de facto, are and many others could easily be adapted. What's more, they have all been devised by and old friend of Foods Matter, Patricia Harbottle, with whom Editor Michelle once ran a very successful catering business – so how could we not include them!
The books come in two parts – how to grow your squashes, beans and peas – and then how to cook them. Given the current concerns over food security, climate change, and global warming, anything which guides you towards culinary self sufficiency, especially when it is such deliciously tasty self sufficiency, is more than welcome.
The first two books in the series (more are planned, to include lettuces, brassicas, roots and more...) cost £8.99 each and are to be had from Amazon.
Broad Bean Paté
Put the beans with the rest of the ingredients, apart from the salt and pepper, into a food processor and whizz until you have the desired consistency. You may want to leave it rough or process till smooth. Season to taste with salt and freshly ground black pepper.
* Magic Masala is a product that I can highly recommend. You can buy it and other spices from the New York Delhi Company. Failing that, you can make a homemade version by using a mixture of powdered mace, ginger, fenugreek, clove, cinnamon, coriander, cumin, turmeric, cardamom and chilli. The quantity of each spice rather depends on your taste, but use equal quantities of the ones you like and less of the others until you get the right mix.
450g fillet, sirloin or rump steak
Trim some of the fat from the beef if necessary. Cut the meat into large cubes about 4cm square. Mix all the ingredients for the marinade in a large bowl and marinate the beef for 2–5 hours.