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Recipe provided by Bill Granger

"Dinner at my house is regularly inspired by what I have found in my local store that day - there is nothing better than fruit and vege at the height of their seasons. Food should be fresh, easy and nourishing, by eating seasonally you are most of the way there!"

For service (1 portion)

olive oil

100g blanched spring greens

350g braised beans

25g sourdough crumb

¼ lemon

Oil and season the blanched spring greens and char on the griddle.

Finish with salt and a little lemon juice.

Put the portion of beans onto a plate, and place the spring greens on top as per the photograph.

Garnish with the sourdough crumb and lemon zest.

Braised beans (makes portions, keeps for 3 days)

600g soaked cannellini beans (200g dry)

9 tomatoes, quartered

1 bunch sage, roughly picked

1 bunch oregano, roughly picked

6 large garlic cloves, thinly sliced on the mandolin

1 ltr water

300ml olive oil

Wash the soaked beans and place all the ingredients in a pan and gently simmer until the beans are tender.

Remove from the heat and season well. Cool and store and in an airtight container in the fridge.

Sourdough crumb (makes 17 portions, keeps for 7 days)

300g sourdough, ripped roughly

100ml olive oil

100g pumpkins seeds

20g garlic, finely sliced

5 sprigs of thyme

Rip the bread into small pieces and place in a pan with the oil.

Heat until it starts to turn golden brown, and add the pumpkin seeds until it is all crispy.

Add the garlic and remove from the heat, letting the residual heat crisp the garlic.

Leave to cool and then add the picked thyme.

Store in an airtight container.