Celebrate organic September with these recipes

Organic brands Crazy Jack and Tarantella shares some recipes to help celebrate the campaign.

Moroccan red lentil and apricot soup

Recipe credit: Crazy Jack, www.crazyjack.co.ukPrep: 10 minutes

Cook: 20-25 minutes

Serves 4

Ingredients

150g Crazy Jack Organic Traditional Dried Apricots

1 tbsp oil +2 tsp

1 onion, roughly chopped (225g)

1½ tbsp harissa paste + 2 tsp

250g pack Crazy Jack Organic Red Split Lentils

1.4 litre vegetable stock

Chopped coriander to serve

Method

Reserve 4 apricots and roughly chop the rest.

Heat 1 tbsp oil in a large saucepan and fry the onion for 4-5 minutes until golden.

Add 1½ tbsp harissa, lentils and chopped apricots and fry for 1 minute. Stir in the stock and bring to the boil. Cover and simmer for 15-20 minutes or until the lentils are tender. Puree with a stick blender until smooth.

Divide the soup into 4 bowls. Mix the remaining harissa and oil together and drizzle over the soup. Slice the reserved apricots and scatter over the soup with some chopped coriander.

Cooks tip: Use vegan vegetable bouillon powder for a vegan option. Add shredded cooked chicken at the end for a non-vegetarian option.

Apricot and marmalade flapjacks

Recipe credit: Crazy Jack, www.crazyjack.co.ukPrep: 15 minutes

Cook: 20-25 minutes

Makes 16

Ingredients

100g butter

100g caster sugar

50g golden syrup

4 tbsp marmalade (100g)

225g oats

100g Crazy Jack Traditional Dried Apricots, chopped

50g Crazy Jack Sultanas

3 tbsp Crazy Jack Pumpkin Seeds (35g)

Method

Preheat the oven to 180oC, gas mark 4. Grease and line a 20cm square tin.

Place the butter, sugar, syrup and 2 tbsp marmalade in a large saucepan and heat until melted and bubbling. Off the heat, stir in the oats, apricots, sultanas and pumpkin seeds.

Pour into the tin and spread out into an even layer. Bake for 20-25 minutes until golden. Allow to cool before removing from the tin.

Warm the remaining marmalade and brush over the flapjacks before cutting into 16 pieces.

Cooks tip: Great for lunch boxes or a tea time treat. These will keep for 3-4 days.

Gnocchi bolognese

Recipe credit: Tarantella, www.tarantellauk.comServes 4

Ingredients

1 tablespoon of extra virgin olive oi

1 white onion (diced)

3 garlic cloves (crushed)

1 medium carrot (peeled and diced)

240g mushrooms (diced)

1 tablespoon of soy sauce

1 tablespoon of balsamic vinegar

1 teaspoon of smoked paprika

1 teaspoon of Italian seasoning

300g soya mince

1 can of Tarantella chopped tomatoes

150ml vegetable stock

Pinch of salt

Pinch of pepper

600g gnocchi

Grated cheese (or dairy free alternative)

Fresh basil

Method

Begin by heating a large saucepan on a medium heat and adding the oil and diced white onion. Cook for a few minutes before adding the garlic and diced carrot.

Once the onion is translucent add the diced mushrooms, soy sauce, balsamic vinegar smoked paprika and Italian seasoning. Combine and then add the soya mince, tarantella chopped tomatoes and vegetable stock.

Season with salt and pepper and let simmer for about 15 minutes stirring occasionally.

Meanwhile add the gnocchi to a large saucepan of boiling water and cook as per instructions.

Once cooked drain and rinse in cold water before adding to the bolognese. Combine so, the gnocchi are stirred throughout.

Serve with grated cheese and fresh basil.

Mediterranean vegetable puff pastry tarts

Recipe credit: Tarantella, www.tarantellauk.comMakes 8-10

Ingredients

1 tablespoon of extra virgin olive oil

1/2 courgette (thinly sliced and halved)

1 red pepper (thinly sliced)

1 yellow pepper (thinly sliced)

1 red onion (halved and thinly sliced)

1 teaspoon of harissa paste plus more for garnishing

100g Tarantella passata

50g Tarantella tomato puree

1/2 teaspoon of salt

2 rolls of puff pastry

60 feta or dairy free alternative (crumbled)

Fresh basil (chopped)

Egg wash or maple syrup

Method

Preheat oven to 180c and line 2 large or 3 small baking trays with parchment paper or foil.

Scatter the sliced peppers, courgette and red onion onto the trays. Drizzle with olive oil and roast in the oven for 10 minutes.

Meanwhile in a bowl combine harissa paste, passata, tomato puree and salt.

Next roll out the two sheets of puff pastry and cut them into circles or shapes of choice. Carefully score around the edges around 5mm in.

Spread the tomato mixture inside the line and when the vegetables are ready assemble them on top.

Top with the crumbled feta and either use egg wash or maple syrup to go around the edges. Bake in the oven for 20 minutes.

Serve topped with more harissa and chopped basil should you wish.