Earlier this summer Social Pantry collaborated with the amazing Falcon Enamel to sit down to an amazing spread of delicious sharing dishes using our tasty food and their beautiful crockery.
It’s not too late to be in the summery mood, these dishes are lovely sharing dishes and salads that are perfect for parties and events, go give them a try
Whole Roasted Organic Lemon Chicken, Watercress, Rocket and Asparagus Salad
- 1 organic corn-fed chicken
- 1 bag watercress
- 1 bag rocket
- 1 bunch British asparagus
- 1 tbsp chopped fresh thyme, 2 sprigs reserved
- 1 tbsp chopped fresh rosemary, 2 sprigs reserved
- 2 lemons, zest and juice reserved for the dressing
- 2 garlic cloves, minced
- Maldon salt
- Freshly ground black pepper
- 100g softened butter
- Preferable the night before, marinade the chicken in lemon zest, olive oil, black pepper, chopped thyme, rosemary and minced garlic.
- To cook the chicken, Preheat the oven to 170C fan.
- Place in a roasting tin and stuff the cavity with 1 of the lemons cut in half and the sprigs of rosemary and thyme reserved.
- Season the chicken all over with salt and pour any marinating juices over the top.
- Place the chicken in the oven for about 1 hour 20 minutes or until the juices run clear from the thigh. Allow to rest before carving
- While the chicken is cooking, bring a pan of salted water to the boil and prepare a bowl of iced water.
- Prep the asparagus by removing the woody end and when boiling drop the asparagus and time 2 minutes.
- Drain and immediately add the asparagus to the iced water to cool it down quickly.
- When you are ready to serve, mix the watercress, rocket and cooked asparagus together and dress with the lemon juice leftover, olive oil and a little seasoning.
- Once rested, carve the chicken and serve with the salad.
Roasted broccoli Steak, with Zero Waste Herb Stem Chimichurri (vegetarian / vegan main)
- 3 x heads of broccoli
- 1 x banana shallot, finely diced
- 2 x green chilli, finely diced
- 1 x bunch parsley, chopped
- 1 tsp Red wine vinegar
- 3 tsp Olive oil for the dressing, plus extra to cook the broccoli
- Maldon salt
- 25g toasted sunflower seeds, roughly chopped
- 50g fresh spinach leaves
- Cut each broccoli in half directly through the stalk. Then cut down the side to trim off excess florets so that the steak sits flat as a piece. Keep the trimmings and set aside.
- Mix together the shallot, green chilli, parsley and sunflower seeds, season with lemon zest, juice, red wine vinegar, olive oil and salt. Set aside.
- Preheat the oven to 160C fan and heat up a griddle pan, until it is really hot.
- Cook the broccoli trimmings in a little veg stock until soft, drain (reserving the liquid) and blend with the spinach to keep it a bright green. Season and place in a bowl over ice to cool down as quickly as possible.
- Once the grilled is hot, drizzle the broccoli with a little oil and salt and chargrill the broccoli steaks until they have deep black lines on either side. Place on a baking tray on baking paper and cook in the oven for 8-10 minutes.
- To serve the broccoli steaks, spoon on some broccoli puree, and chimichurri and garnish.
Wild rice with Sautéed leeks, Green beans, Summer Pea and Pesto (Salad)
- 2 x cups wild rice
- 6 x cups of water
- Maldon salt
- 1 x large leek
- 250g green beans
- Frozen peas
- Firstly, rinse the rice under cold running water until the water runs completely clear. Place the rice and cover with 3x as much water and 1 tsp salt, using cups is an easy way to measure.
- Cover with a lid and place on a medium-high heat, bring to a simmer and cook for 40-45 minutes.
- Meanwhile, slice the leek and saute slowly in a pan with olive oil and salt until soft 15-20 minutes. Set aside to cool.
- Prepare a bowl of iced water.
- Put a pan of salted water onto the boil, prep the green beans and asparagus tips, and blanch for 2 minutes. Add the frozen peas right at the end for 30 seconds and drain. Refresh in the iced water.
- When ready to mix the salad, coat the wild rice in the pesto, mix in the cooked, cooled veg.
Herb and Lemon Cauliflower Tabbouleh with Pomegranate and Mint
- 2 x Cauliflower
- 2 x lemons, zest and juice
- 3 tbsp chopped parsley
- 3 tbsp chopped mint
- 1 x pomegranate, deseeded
- 1 bunch spring onions
- ½ Cucumber
- 6 x Heirloom tomatoes
- 50g Flaked almonds?, toasted
- Olive oil
- Maldon salt
- Preheat the oven to 160C fan.
- Prepare the cauliflower by removing the leaves, set these aside, and cutting it up into small pieces. Include using the stalks too.
- Blitz this up until it looks similar to couscous in size. Finely slice up the leaves and add to the cauliflower, coat in olive oil and season with salt, and lay out on a baking tray.
- Roast in the oven for 8-10 minutes. Allow to cool.
- Meanwhile, finely slice the spring onions and dice the cucumber and tomatoes.
- Once the cauliflower has cooled, mix in all the other ingredients, season with the lemon juice and salt. Top with the flaked almonds.