'What I really like about the ZOE approach is that it's not a kind of restrictive list of do's and don'ts and things you're not supposed to eat. It's all about adding in the good stuff''
We’ve teamed up with Hugh Fearnley-Whittingstall to bring you seasonal recipes that pack in the plants to support your gut health.
To start your ZOE journey today, head to zoe.com/hugh
Hugh's Roasted Roots:
Serves 6
3 medium carrots
3 medium parsnips
1 smallish swede
3-4 medium red onions
Extra virgin olive oil
Cold-pressed hempseed oil (or cold-pressed rapeseed)
400-500g Brussels sprouts
A bunch of purple sprouting broccoli (or 1 head of calabrese broccoli)
Half a hispi cabbage (or half a cauliflower)
1 head of garlic
1 unwaxed orange
A few bay leaves
A few sprigs of rosemary
Chive tips, to serve (optional)
Sea salt and freshly ground black pepper
Preheat the oven to 190C/fan 170C/ gas 5.
Peel and trim the carrots, parsnips and swede and cut into angled pieces. Quarter or halve
the onions lengthwise and peel off the skins. Put these four veg in your largest roasting tray, season with salt and pepper and trickle with both oils. Toss together and put in the oven for
30 minutes until starting to caramelise.
Meanwhile, trim the sprouts, trim the ends off the PSB stems and chop the PSB into largeish
pieces (including the lovely leaves) and slice the cabbage half into slim wedges, leaving it
attached at the stem end. Break the garlic into individual cloves but don’t peel them. Cut
the orange into chunky pieces.
After 30 minutes, add the brassicas, along with the garlic, herbs and orange chunks, to the
roasting tin. Season a little more, toss together again and return to the oven for 20-30
minutes, or until beautifully caramelised. Serve, with hummus and dukkah, sprinkled with
chive tips if you have them.
Double Plant Hummus
Serves 6
1 x 400g tin chickpeas, drained but tin water reserved
1 x 400g tin carlin peas, drained (or any other pulse, such as white beans)
2 generous tsp tahini
2 generous tsp crunchy almond butter (or use cashew or peanut butter)
A scrap of garlic (1⁄4-1/2 clove)
Finely grated zest of 1 unwaxed lemon and half its juice (more if you need it)
Finely grated zest of 1 unwaxed orange and half its juice (more if you need it)
Extra virgin olive oil and/or cold-pressed hemp oil (or another cold pressed oil, such as
rapeseed)
Sea salt and freshly ground black pepper
Put the drained chickpeas and carlin peas into a large bowl and start mashing and bashing
them with a potato masher. Add the tahini and almond butter and continue to mash.
Mash the garlic with a pinch of coarse salt and stir this in. Add the grated citrus zests and the
citrus juices. Add a few splashes of chickpea water and mash again.
Now add a good dash of the oil/s to soften and enrich the hummus. When the texture is right for you, check the seasoning and add more salt or pepper if needed before serving.
Nutty Dukkah
6 plants
Makes 10-12 generous sprinkles
30g whole, skin-on hazelnuts
30g pumpkin seeds
30g sunflower seeds
2 tsp coriander seeds
1 tsp fennel seeds
2 tsp cumin seeds
Sea salt and freshly ground black pepper
Put the hazelnuts in a dry frying pan over a medium heat and toast for a minute, tossing
now and then, then add the pumpkin seeds and toast til the seeds just start to pop, again,
tossing the pan a few times.
Add the sunflower seeds and the coriander, fennel and cumin seeds and toast and toss until the spice seeds are crackling (this won’t be very long), then immediately tip into a bowl to stop the cooking.
Transfer in small batches to a pestle and mortar and grind to a rough, crumbly consistency,
adding salt and pepper as you go.
Sprinkle over the roast veg and hummus, and store any leftover in an airtight container for a
week or so.
Timeline:
0:00 Introduction
1:29 Hugh's roasted roots
7:44 Double plant hummus
13:07 Making the dukkah sprinkle
15:17 Plating up
16:39 How to make kefir at home
20:29 A cheeky little gut health pud