THE WAY FORWARD

Plant-based, GMO-free

delicious, Future Farm’s burger

FUTURE FARM SHEPHERD’S PIE WITH HERBY PARSNIP MASH

Prep time: 30 minutes

Cook time: 1 hour

Serves: 4-6

2 brown onions

2 medium carrots

3 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

500g Future Farm Future Mince

2 tbsp tomato paste

1 x 400g tin SpinneysFOOD Whole Peeled Italian Tomatoes

250ml vegetable or mushroom stock

1 SpinneysFOOD Bay Leaf

1 sprig SpinneysFOOD Fresh Thyme

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

450g potatoes

450g parsnips

210ml alternative milk

100g fresh or frozen peas

100g grated vegan cheese

1 Preheat the oven to 220°C, gas mark 7. 2 Finely slice the onions. Coarsely grate the carrots. 3 In a large saucepan, heat 1 tablespoon of the oil. Sauté the plant-based mince until golden and caramelised. Add the onions, carrots and tomato paste and sauté for 5 minutes. Add the tomatoes, stock, bay leaf, thyme and seasoning. Allow to simmer for 20 minutes. 4 Meanwhile, peel and chop the potatoes and parsnips. Boil them in salted water until very soft. Drain and mash the potatoes and parsnips together, then add the remaining olive oil and milk. Season to taste. 5 Add the peas to the mince. 6 Place the mince mixture into a 20cm casserole dish. Spread the mashed potatoes and parsnips on top. Sprinkle with the cheese. 7 Place in the oven for 20 minutes or until golden and bubbling.

Future Farm harissa burgers with crispy carrot fries

COOK’S NOTE

To get the carrots extra crispy, fry them in a pot of oil, heated to 180° C, for approx. 5 minutes, or until caramelised.

Future Farm Harissa Burgers With Crispy Carrot Fries

Prep time: 20 minutes

Cook time: 30 minutes

Serves: 4

For the crispy carrot fries

500g carrots

1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 tsp SpinneysFOOD Fine Sea Salt

For the burgers

100g SpinneysFOOD Feta

160g yoghurt

4 tbsp harissa paste

8 x Future Farm Future Burger Plant-Based Patties

4 SpinneysFOOD Malted Burger Buns

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

To serve

50g SpinneysFOOD Organic Baby Spinach

2 tbsp Sriracha or hot sauce of choice

1 Preheat the oven to 180°C, gas mark 4. Line a baking sheet with parchment paper. 2 Peel and thinly shred the carrots. Combine the oil and salt in a large bowl and toss the carrots in the mixture. Arrange on the baking sheet. Place in the oven and roast until golden and crispy, approx. 10 minutes. 3 Crumble the feta into a small bowl and add the yoghurt and combine. Refrigerate until needed. 4 Preheat a large non-stick pan until smoking hot. 5 Working in batches, add 1-2 teaspoons of the harissa paste to the pan and place 2 or 3 patties over the paste. Cook the patties for 3 minutes then turn and cook on the other side. Repeat with the remaining patties. 6 Slice the buns in half,

Spaghetti and Future Farm Meatball traybake with pesto

brush with the olive oil and toast them in the pan. Set aside. 7 Assemble the burgers by spreading 1 tablespoon of the yoghurt-feta mixture on the base of each bun, then top with baby spinach, two patties, another tablespoon of the yoghurt-feta mixture and finish off with the crispy carrots. Replace the tops of each bun.

8 Serve immediately.

Spaghetti And Future Farm Meatball Traybake With Pesto

Prep time: 20 minutes

Cook time: 1 hour

Serves: 4

For the traybake

1 large leek

2 garlic cloves

4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

275g Future Farm Future Meatballs

700g SpinneysFOOD Organic Italian Tomato Passata

700ml SpinneysFOOD Bottled Drinking Water

¼ tsp bicarbonate of soda

1 fresh bay leaf

250g SpinneysFOOD Spaghetti

100g vegan mozzarella cheese

For the kale pesto

75g kale

75g SpinneysFOOD Fresh Basil

1 garlic clove

10g pine nuts or almonds

100ml SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 lemon

To serve

Handful of SpinneysFOOD Fresh Basil

½ tsp SpinneysFOOD Black Pepper, freshly ground

TIP!

1 Preheat the oven to 180°C, gas mark 4.

2 Finely chop the leek. Crush the garlic.

3 Heat 1 tablespoon of oil in a frying pan placed over a medium heat. Sauté the meatballs until golden. Set aside. 4 Combine 1 tablespoon of oil, leek and garlic in a medium-sized saucepan and sauté for 5 minutes, until the leek is soft. Pour in the passata, water and bicarbonate of soda. Add the bay leaf and stir to combine. Bring to a gentle simmer. 5 Arrange the spaghetti in an even layer in the base of a 30cm x 25cm oven-proof dish. Drizzle 1 tablespoon of oil over the top and toss well to coat the spaghetti strands. Pour the hot tomato sauce over the spaghetti. Using tongs, stir the sauce through the spaghetti. Arrange the meatballs on top of the spaghetti mixture. 6 Cover tightly with foil, so no steam can escape, and bake for 30 minutes. 7 Slice the mozzarella into rounds. 8 Once the spaghetti is al dente, remove the foil and top with the mozzarella. Increase the oven temperature to 200°C, gas mark 6, and bake, uncovered, for 10 minutes, or until the cheese is melted and golden. 9 To make the pesto, place all the ingredients in a food processor and pulse until roughly chopped and combined. 10 Serve the spaghetti topped with a drizzle of pesto, fresh basil and black pepper.

Future Farm Vegan Sausage Breakfast Bake

Prep time: 20 minutes

Cook time: 1 hour

Serves: 4-6

For the bake

1 small red onion

1 ripe tomato

50g oyster mushrooms

Handful of mixed SpinneysFOOD Fresh Herbs

COOK’S NOTE

250ml vegetable stock

1 tbsp SpinneysFOOD Tomato Ketchup

1 tsp dark soya sauce

1 tsp Marmite

1 tsp corn flour

1 tbsp water

SpinneysFOOD Black Pepper, freshly ground

To serve

Handful of mixed SpinneysFOOD Fresh Herbs

1 Preheat the oven to 200°C, gas mark 6.

2 Finely slice the red onion. Slice the tomato into rounds. Separate the oyster mushrooms. Finely chop the fresh herbs. 3 In a 20cm oven-proof frying pan, heat the oil and add the onion, tomato and mushrooms. Season with salt and place in the oven to roast for approx. 10-15 minutes, or until the onion is tender.

4 Meanwhile, mix the flours, baking powder and salt in a bowl. Make a well in the centre. Whisk together the milk and water in a separate jug and then add to the dry ingredients. Whisk until smooth. Stir the chopped herbs into the batter. Allow to rest for at least 15 minutes.

2 tbsp SpinneysFOOD Pure Sunflower Oil

65g SpinneysFOOD Self-Raising Flour

50g chickpea flour

½ tsp baking powder

½ tsp SpinneysFOOD Fine Sea Salt

100ml alternative milk (soya, oat, almond)

100ml SpinneysFOOD Bottled Drinking Water

6 Future Farm Future Sausages

For the onion gravy

1 small red onion

1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

5 Remove the pan from the oven and take the vegetables out of the pan and set aside. Place the sausages in the pan and place in the oven for 5-10 minutes, or until slightly golden. Remove the pan from the oven and pour in the batter, ensuring the sausages are not fully covered. Arrange the onion, tomato and mushrooms over the batter. Return to the oven and bake for 30 minutes, or until the batter is risen and golden brown. 6 Meanwhile, prepare the onion gravy. Finely slice the onion. Heat the oil in a saucepan and fry the onion for 10 minutes, or until softened and lightly browned, stirring regularly. Pour the stock into the pan, add the ketchup, soya sauce and Marmite. Bring to a gentle simmer and cook for 3 minutes, stirring occasionally. Mix the corn flour with the water in a small bowl until smooth. Stir the mixture into the pan. Simmer for 1-2 minutes until the sauce has thickened, stirring throughout. Generously season with freshly ground black pepper.

7 Serve the breakfast bake with the hot onion gravy and some fresh herbs.