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Madeleine Shaw's guide to eating seasonally

posted on Monday, 24th April 2017 | find under Nutrition
In need of new recipe inspiration? well you're in luck, to celebrate the launch of her new book A Year of Beautiful Eating, Madeleine Shaw has exclusively shared two exclusive recipes to transform your culinary repertoire. Alongside, her top tips on eating seasonally, morning routines and her go-to dinner. Over to you Madeleine... 

madeleine shaw a year of beautiful eating

Why should we eat seasonally?

Seasonal food is the most nutritious food you can get. Local produce means it hasn’t travelled miles losing valuable nutrients, plus it's better for the environment as there are no air miles involved. 

What are your top five tips for eating seasonally?

Try to shop at farmers markets; they will have great, in-season produce. 

Even if you're in the supermarket, look out for food that's been sourced in the UK and give something new a try. 

Pick up supermarket recipe cards and magazines; they nearly always use in-season produce. 

Try and grow your own; there's a little more effort required but you won't believe the difference in taste to a shop bought alternative. 

Invest in my new book A Year of Beautiful Eating, which uses wonderful, seasonal ingredients to make delicious, nutritious meals.

What is your favourite recipe in the book?

My absolute fave is the tray-roasted cod with asparagus, it's a light, fresh and perfect dinner for these bright, sunny days. Served with my roasted cauliflower it is the dream!

Describe your morning routine?

I love to meditate in the morning, it really sets me up for the day and re-centres my mind and body.

What’s your go-to workout?

Yoga! I love it. It's great for stretching out and strengthening the core which is so important.

Have you noticed you’re eating differently since pregnancy?

I'm definitely eating more; I'm craving more carbs then usual. I'm also really pleased as I've just started to eat fruit again, which I couldn't stomach with my initial morning sickness. 

Spring: Rhubarb + Coconut Rice Pudding

I first tried a healthier twist on rice pudding at a yoga retreat. It’s the most comforting dish; I love it made with Indian spices like cardamom and cinnamon and stewed rhubarb. Pudding rice can be hard to find (trust me, it took some time!) but no worries if you can’t find it. Just use short-grain or basmati rice, although check the cooking time for basmati as it cooks a little quicker.
 
madeleine shaw rhubarb rice pudding

Ingredients
Serves 2
 
500ml rice milk or other milk
200g coconut cream
1 vanilla pod
1 cinnamon stick
1 cardamom pod
1 tbsp maple syrup
120g pudding rice or short-grain rice
2 tbsp flaked almonds, to serve
extra maple syrup, to serve (optional)
 
For the rhubarb compote

 
2 rhubarb stalks
2 tbsp maple syrup
grated zest and juice of 1 orange

Method
 
First make the rhubarb compote. Finely chop the rhubarb into 1cm pieces. Place in a saucepan with the maple syrup and orange zest and juice. Bring to the boil, then lower the heat and allow to simmer for 15–20 minutes until cooked through. Keep warm to serve with the rice pudding.
 
Meanwhile, put the milk, coconut cream, vanilla pod, cinnamon stick, cardamom pod and maple syrup in another pot, over a medium–low heat. Bring to a simmer and cook gently for 10 minutes. Then bring to the boil and add the rice. Cook for 20 minutes, stirring well, until the rice is cooked through. Take out the cinnamon stick, vanilla pod and cardamom pod (if you can find them).
 
Serve the rice pudding with a dollop of the rhubarb compote, a handful of flaked almonds and a drizzle of maple syrup if needed.

Summer: Sweetcorn Fritters with Tomato Salsa and Avocado

One of my favourite summer recipes is sweetcorn fritters, which go amazingly with mashed
avocado and tomato salsa. Tomatoes really are the superfood of the summer, they’re bursting with lycopene which has wonderful benefits for the skin, helping to protect against sunburn as it has the ability to block UV light. 


madeleine shaw sweetcorn fritters with tomato salsa
 
Ingredients

Makes 6 fritters, serves 2
 
250g uncooked corn kernels
2 eggs
1 garlic clove, crushed
big pinch of salt
½ tsp ground coriander
½ tsp ground cumin
½ tsp smoked paprika
½ tsp baking powder
2 spring onions, chopped
3 tbsp chopped fresh coriander
3 tbsp porridge oats
1 tbsp coconut oil
1 avocado, pitted, peeled and sliced
1 lime, cut into wedges
 
For the tomato salsa
 
½ red chilli, deseeded and finely chopped
1 beef tomato, diced
1 tbsp chopped fresh basil
¼ red onion, finely chopped
1 tbsp olive oil
1 tsp red wine vinegar
pinch of salt

Method
 
Place three quarters of the corn in a food processor along with the eggs, garlic and salt. Blend until smooth. Add the rest of the corn, the spices, baking powder, spring onions, fresh coriander and oats, and process for 10 seconds. Then pour the fritter mixture into a bowl.
 
Melt the coconut oil in a small frying pan over a medium heat. Pour 2 tablespoons of mixture into the pan to form a fritter. Fry for 3 minutes on one side, then flip over and cook for another minute until cooked through. Transfer to a plate. Repeat with the rest of the mixture to make 6 fritters.
 
To make the salsa, mix all the ingredients together in a small bowl.
 
Serve the fritters with slices of avocado, the salsa and wedges of lime to squeeze over.

Get your copy of A Year of Beautiful Eating by Madeleine Shaw (Trapeze Books) here and find out more about Madeleine here.
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