White Quinoa, Organic Wholegrain

Method

1. Cook the quinoa ahead of time: rinse it thoroughly in a sieve then tip it into a saucepan. Dissolve the bouillon/stock cube in 500ml boiling water and add to the pan. Bring to a simmer and cook, uncovered, for 15–20 minutes until all the water is absorbed, then take off the heat and leave the pan covered for 10 minutes. 
2. Fluff up the quinoa with a fork, transfer to a bowl and leave to cool completely, 45–55 minutes. (Refrigerate if cooking well ahead.)
3. Meanwhile, put the sliced onion into a large bowl. Cut the carrots into ribbons using a veg peeler and drop them straight into the bowl. (You’ll be left with a thin stick of carrot, which you can eat, or slice with a knife and add to the salad.) Squeeze over the lemon juice, add a good pinch of salt and mix well. Set aside in a cool place.
4. In the meantime, make the dressing: in a small bowl, mix the tahini or peanut butter with the garlic, chilli flakes, lemon juice, sugar and some salt and pepper. Add the extra virgin olive oil and stir in thoroughly. The dressing may ‘seize’ or go grainy, but don’t worry, just whisk in 1 tbsp water, and then another, and it will become smooth again. Taste to check the seasoning and adjust as necessary. 
5. Stir the lentils through the quinoa and toss in the raisins too, if using. Stir in the 1 tbsp extra virgin olive oil and season with salt and pepper.
6. Stir the lentils and raisins (if using) through the cooled quinoa. Stir in 1 tbsp olive oil and season with salt and pepper.
7. To serve, heap the lentil/quinoa mix onto a large serving plate, or individual plates. Top with the carrot ribbons and onion and trickle over the juice from the bowl. 
8. Spoon the tahini dressing generously over the salad, and finish with chopped nuts and a scattering of parsley or chives.

Extract taken from High Fibre Heroes by Hugh Fearnley-Whittingstall (Bloomsbury Publishing, Hardback, £26). Photography © Emma Lee.

Method

1. Preheat the oven to 210 c/200 c fan
2. Rinse the quinoa and then pour into a saucepan and cover with 500 ml of vegetable stock ( a good stock cube or vegetable bouillon powder will be fine). Bring up to the boil and then simmer, with a lid on for 10 minutes, add the carlin peas and then continue to cook for another 5 minutes until the quinoa seeds have swollen and absorbed the liquid. Set aside with a lid on to keep warm.
3. Halve the sprouts, chop the squash into 1 cm thick slices ( leaving the skin on) and slice the red onion into thin segments ( rather than slices that burn more easily). Take your largest roasting pan and toss the vegetables around in the oil and sprinkle over a good pinch of salt.
4. Roast the vegetables in the hot oven for about 15 minutes , until they are browned but the sprouts are still nicely firm.
5. Meanwhile, after removing the peel and pith, cut the grapefruits into segments or slices, reserving any juice.
6. Season the quinoa with Worcestershire sauce, a dash of extra virgin olive oil, salt, pepper and the reserved grapefruit juice. Stir in about about half of the roast vegetables, grapefruit, walnuts and mint. Taste and play with your seasoning again.
7. Spoon onto a serving platter and scatter the remaining ingredients on top. Great served both hot or cold. Particularly good accompanied with the Harissa-yoghurt sauce below.

For Harissa-Yoghurt Sauce

1. Mix together the harissa, tahini, vinegar and garlic. Add enough water to give a consistency similar to your yoghurt. Season with salt and add a little sweetness if you like.
2. Pour the yoghurt into a wide bowl and swirl the harissa mixture through it. Perfect with roast veg’, salads or to finish a soup.

Method

1. Heat the oil in a large pot and brown the chicken thighs on both sides. Remove thighs from the pot and set aside.
2. Add more fat to the pan if there isn't much remaining from the chicken. Add the bay leaves & onions and cook, stirring occasionally, until they are nicely caramelised.
3. Add the garlic, chilli, ground coriander until toasted. Then stir in Gold Sauce.
4. Add in remaining ingredients. Give the pot a good stir, bring to a boil, then turn the heat down.
5. Place chicken thighs, along with any juices it's released, back into the pot. Put the lid on and simmer gently until the chicken is soft, the fruit has melted into the sauce and all the flavours have happily melded together, roughly 30 minutes.
6. Rinse the quinoa, cover with 300ml of water, bring to the boil and then simmer on a very low heat for 15 minutes. The grains will absorb the water and swell to 2 to 3 times their original size. Fluff the grains apart with a fork.
7. Serve the tagine with quinoa and H&B Harissa & Chickpea Bites