I have to admit that when it comes to savoury dishes I'm not that experimental. I stick with what I know and don't often venture into more unusual flavour combinations and ingredients, especially when it comes to mixing sweet with savoury. I often see amazing foodie photos of strawberries in salads and other fruits being incorporated into meals but I've always been a little reluctant to try it myself and wouldn't know where to start. When Seasonal Berries contacted me asking if I'd like to attend an interactive cooking class with superstar blogger and all round health inspiration Madeleine Shaw I was so excited, I couldn't wait to try some new recipes that included my favourite things...berries!
Seasonal Berries is a company that shares the latest information and facts with berry lovers. It's a year-round campaign funded by British Summer Fruits (an industry body that represents 98% of our berry growers). The aim is to get more people loving their berries and eating them more! They're currently seen as either a breakfast accompaniment or a dessert but they can be so much more!
Berries are totally packed full of goodness, from vitamins to antioxidants and they provide your body with a wealth of nutrition...plus they taste amazing. I'm all for eating more fresh delicious berries, so as you can imagine this campaign excites me!
At the Eat Smart With Madeleine event we made two absolutely delicious recipes that I cannot wait to recreate at home for friends & family! The first was yogurt covered strawberries, super simple yet super tasty. All you had to do was mix some raw honey with coconut yogurt (we used coyo), coat the fresh & juicy strawberries in the mixture and place them in the freezer for about half an hour. They came out as bites of heaven! They're the perfect mixture between being sweet and creamy, I imagine they'll be my go-to snack in the Summer time.
After we'd munched away at the strawberries we moved on to a savoury dish, honey roasted celeriac with quinoa & raspberries. I was a little apprehensive about the raspberries and quinoa together but it works so unbelievably well. We cut the celeriac into chunks, then coated them with raw honey, grainy mustard, olive oil, thyme, salt and pepper then popped it into the oven to roast - I can't tell you how amazing the smell was! While the celeriac was roasting away we put the quinoa on to cook, then when they were both finished cooking you combine the ingredients together along with the fresh raspberries which look super pretty with the pink running through the dish.
When I started digging in I was so surprised at how much I adored the favours together, we made huge portions and I ate until I was totally stuffed...it was just so good! Everything complimented each other wonderfully and I loved the contrast of sweet raspberries with grainy mustard and lots of black pepper. I'm a convert and will definitely be adding more berries to my savoury meals from now on. You can find the recipe here.
It was a great event, not only did I learn more about the berry industry and interesting ways to incorporate fresh berries into new meals but I made new friends and had a fun few hours.
If you're interested in finding even more berry recipes you need to check out the Seasonal Berries website, there's so many to choose from on there....I'm not sure where to start!