Sesame Lime Roast Potatoes

White Peeled Potatoes
Ground Pepper
Sesame seed Oil
Sesame Seeds
2-3 Organic Limes

Here’s a fine way to eat your Sunday Roast Pots sprinkled with lime slices, ground pepper and sesame seeds – lots and lots!


Just quarter the potatoes, drizzle with oil, seeds and slices of lime
And leave on 180 degrees for about an hour of time.

And voila! They should have soft centres, and crispy edges a little brown,
And there you have without a doubt the most delicious Roasties in town!

ButterBean Beet Burgers

Organic Butterbeans
Organic Carrots
Organic Beets
Salt and Pepper

Here’s a simple recipe that’s colourful and neat
Ladies and gentleman – let’s turn up the Beet!

Soak Butterbeans over night in a large pot
We use our soak and strain bowl we love it a lot!



Then rinse and wash the beans and slowcook in a pan
Or buy ready cooked organic butter beans if you can.

Mash the butter beans and season as you wish,
And put them aside in a small separate dish.
Do the same with the carrots and beetroot too,
Make sure they’re all seasoned and mashed right through.


We used lemon juice, some pepper and salt from the sea,
You might add some cayenne pepper too if you like it spicy.
Mix the beet, beans and carrots together in a bowl and mix,
Add seasoning then blend, stir, taste and repeat to fix.


Then when your mixture is just right fill up your burger press
Which makes thick burger size portions that won’t look a mess!



It works just like a stamp you fill it at the top
Then turn over and press down and out burgers pop!
Press them down onto a greaseproof paper lined tray
Beautiful Pink Bean Beet and carrot burgers HOORAY!


Then place them in the oven on a medium heat
When they are golden and crisp they are ready to eat!
It usually takes about 30 to 40 minutes to make,
Make sure to flip them half way when you bake.


Roast Vegetable Stuffed Marrow

Ladies and gentlemen let’s stuff a marrow,
Bring in that large one you left on your wheelbarrow.
Get a carrot, a leek, some squash patty pan.
Some tomatoes, a pepper any roast vegetable you can.

Then half the marrow and let us prepare it to roast,
Deseed and score it and drizzle over the oil you like most.


Then preheat the oven to two hundred degrees,
Sprinkle over some salt, pepper, whatever herb agrees.


Then take your squash, deseed and slice of the skin
And chop into little chunks as many you can fit in.


Then do the same to the carrot and drizzle over with oil and spice,
A little salt, pepper and oregano we thought was quite nice.
Then pop the marrow, carrot and squash into the heat,
Cook for thirty minutes until soft and crispy enough to eat.


Roast the tomatoes, leek and pepper sliced too,
With a little drizzle of oil 15-20 minutes should do. 
Then mix together all the vegetables and take a spoon
and stuff into the marrow until the sight makes you swoon. 


Et Voila! Something simple, a tasty warm roast
Another colourful warming, rhyming blog post!


Beetslaw – Beetroot Coleslaw

Organic Beetroot
Organic Beetroot Chioggia
Organic Onion
Organic Carrot
Vegan Mayo

Ladies and Gentlemen it’s time to turn up the beet!
Here’s a hot pink side dish so delicious to eat !
Beets, onions, a carrot and vegan mayonnaise,
Should be enough ingredients to last a few days .
Julienne your carrots and shred your beets on the grater,
And put them all in a bowl to be mixed together later.



Then chop your onion into thin slices too…


And drizzle over your mayo and mix all the way through.


Add a pinch of salt and some pepper if you wish,
And voila there you have a BeetSlaw side dish!

Love The JA Ladies