Recipe: The Green Goddess by TART London

One of our favourite things to do (particularly on long summer evenings!) is cook with friends.

We caught up with foodies and friends Lucy and Jemima, of fashion & film shoot caterers TART London, to find out what they love to cook for a crowd.

Our Green Goddess is one of my favourites. I make it for brunch, lunch and dinner – it’s perfect for whenever you realise you’ve been a bit rubbish at eating your greens, but can’t bear the thought of another green juice! This gives you a nutrient hit and it’s really delish!” – Lucy


Ingredients (serves 2-3):

2 garlic cloves, finely chopped

1 stub of ginger, peeled and chopped

1 green chilli, seeds removed and finely chopped

1/2 tsp turmeric

1/2 cup sherry

500ml fresh chicken or vegetable stock

250ml coconut water

1 tsp miso paste

1 lime – zest and juice

A heaped handful of each: leek (chopped into rounds), broccoli (cut into florets), baby spinach, Cavalo Nero and chard (roughly chopped), edamame, peas and broad beans (shelled), sugar snaps, french beans and asparagus (roughly sliced)

A handful of mint, dill and basil roughly chopped

Noodle of choice, cooked and left to the side

2-3 free range eggs, either poached or soft boiled and halved

A small handful of toasted seeds.

A pinch of dried chilli, salt and pepper

How to:

  1. Heat a large frying pan with a drizzle of olive oil or coconut oil over a medium heat.
  2. Add the leek, garlic, ginger, chilli and sauté till slightly coloured, being careful not to burn the garlic.
  3. Add the turmeric and stir for a minute or so.
  4. Add the sherry, stock, coconut water and miso paste and simmer for a few minutes to reduce.
  5. If you are making an egg to go on top, this is the time to prepare it.
  6. Add all the greens into the stock and let them cook for about a minute – you still want the greens to be crunchy.
  7. Stir in the noodles and season.
  8. Serve in a warmed bowl with an egg on top. Sprinkle with mixed herbs, toasted seeds, dried chilli and salt and pepper.

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