10 Easy Ways To Enjoy Rocket

Preheat oven to 350°F (170°C).

In a small mixing bowl, add the farro and 2 cups of cold water, and let it soak for up to 1 hour.

Cut the tops off the beetroots, leaving 1-inch of the top intact. Wash and remove any debris with a damp kitchen towel. Coat the beets with olive oil (1 tbsp) and sprinkle over the salt. Individually wrap them tightly in foil and place on a baking sheet. Cook in the oven until fork-tender, approximately 40 to 45 minutes. When cool enough to touch, cut the ends off, peel the skin and dice.

On a high heat boil 3 cups of water. Add the soaked farro and a pinch of salt, bringing it back to the boil. When the water begins to boil, reduce the heat, cover the pot with a lid and simmer for 10 to 12 minutes. Remove from the heat, drain the water, and allow to cool.

In a small mixing bowl, whisk together the balsamic vinegar, Dijon mustard, remaining olive oil and pepper. Slowly add in the balsamic mix to the farro, tossing it to the combine with the grains. Once fully combined, add the diced beets, parsley, lemon, arugula (rocket) and cheese (optional). Lightly toss together, salt to taste, and serve.

In a large, heavy-bottomed pot, add the plant-based butter and olive oil and sauté the onions and garlic over a medium heat, until translucent.

Add risotto rice and stir to coat with onions, garlic, butter and oil. 'Toast' the rice for a minute or two, stirring constantly so it doesn’t stick.

Deglaze the rice with the white wine and continue to stir and cook until the wine is fully absorbed. Add some salt and pepper and continue to stir.

In small increments, add the cold water to the rice. Cook until all the liquid is absorbed, before adding next bit of water.

Continue this process, stirring constantly, until all the water has been absorbed and you’ve achieved a creamy final product. The rice should remain fully formed, slightly al dente and suspended in the creamy, starchy liquid.

Add the Good Catch Plant-Based Tuna and cook another minute or two to warm it through.

Finally, add the rocket, parmesan cheese, lemon zest and lemon juice and stir to wilt the rocket. Serve hot. Garnish with more grated parmesan.

Preheat the oven to 200°C. Place a 24-cm ceramic flan dish on a baking sheet and place in the oven to heat up.

Meanwhile, crack the eggs into a large mixing bowl and whisk with the cream. Season well with salt and pepper. Stir in the spring onions, asparagus, chicken and sweetcorn.

Remove the flan dish from the oven, pour in the olive oil and swirl it around the dish to coat the base and sides. Carefully tip in the filling and place the quiche back in the oven. Bake for 15-20 minutes until golden and just set.

Remove from the oven and serve warm with balsamic-dressed rocket leaves or a homemade tomato sauce.

Heat the oven to 190ºC (170ºC fan). Beat together the butter, zest of the lemon, garlic, thyme leaves and sage.

Use your hands to ease away the skin over the breast of the chicken and spread the butter mixture under the skin. Put half the remaining lemon inside the chicken (keep the other half for the dressing) and season the chicken skin with salt and pepper.

Cook the chicken for around 1½ hours, basting regularly. To check the chicken is cooked through, insert a skewer into the thickest part of the thigh and make sure that the juices run clear.

Mix together the oil, mustard, vinegar and squeeze of the reserved lemon and season.

Slice the spring onions and mix with the herb salad and grated carrot in a bowl. Cut the Chicken into portions and lay on top of the salad. Drizzle everything with dressing. Divide the salad between the 6 wraps and serve.

Fill a kettle with water and bring to the boil.

Heat the oil in a frying pan and gently cook the garlic. Just when it starts to become golden, add the chilli, olives and capers, cook for 1 minute then add the passata and stir.

Pour the boiling water into a large saucepan and cook the pasta according to the pack instructions.

Lay the salmon fillets on top of the sauce, season with pepper and cover tightly with foil. Leave to gently bubble and steam for 8-10 minutes.

When the salmon is cooked, carefully lift out of the pan and set aside on a warm plate. When the pasta is cooked drain and return to the pan, add the rocket, along with the sauce. Stir well so it’s totally coated and the rocket is wilted. Taste to check the seasoning.

Divide the pasta between 2 plates, flake the salmon over the top and serve.

Preheat a griddle pan over a medium heat. Brush the bread with a little olive oil and grill for a couple of minutes per side.

Add the sliced halloumi and cook also for a couple of minutes. Keep warm until needed.

To serve, plate the halloumi and tomato on the bread. Garnish with rocket, olive oil and some lemon juice.

Trim the asparagus as necessary. Place on a baking sheet or in a bowl and toss with the oil, making sure all the asparagus is coated. Season with sea salt and black pepper.

Put the asparagus on the grill rack of the barbecue and cook for approximately 2 minutes each side, until it is lightly charred. Remove from the barbecue and set aside.

To make the dressing, mix together all of the ingredients and whisk well. Season to taste.

Divide the rocket between 4 plates. Top with the barbecued asparagus, crumble over the goats cheese, sprinkle with the toasted pine nuts and drizzle over the dressing.

Serve immediately with warm, crusty bread.

First, make the salad. Halve the avocado, remove the stone and dice the flesh. Scoop out into a bowl. Slice the mango into halves, either side of the stone, then criss-cross the flesh with a knife. Turn the mango half inside out to form a ‘hedgehog’ shape, then slice the flesh off into the bowl.

Add the rocket and toss together with half the coriander, a glug of olive oil, a squeeze of lime juice and some seasoning. Divide between two plates.

Finely chop the chilli (remove the seeds if you want it less hot).

Heat the butter in a frying pan with a splash of oil (this stops it burning). Season the scallops. Over a medium-high heat, sear the scallops for a couple of minutes in the butter, then add the lime zest and chilli. Flip the scallops over and cook for another couple of minutes, shaking the pan a little to distribute the chilli throughout the butter.

Remove the scallops with a slotted spoon and place on the plates with the salad. Add the remaining lime juice to the chilli butter in the pan and cook for another few seconds, then spoon over the scallops. Scatter with the remaining coriander and serve immediately.

Add all the veg to a baking tray and drizzle with olive oil, salt & pepper. Coat well. Roast on a medium heat for 30-45 minutes, depending on what veg you have used.

To make the hummus, add the butter beans into your blender with the garlic, lemon juice, tahini and olive oil. Blitz until smooth and creamy (around 2 minutes), add a little water to loosen. Season to taste and blitz again.

Add all the ingredients to your food processor or high-speed blender and blitz until everything is combined to the texture you prefer. You may need to scrape the sides down a few times.

Put the hummus and pesto on a plate, top with the roasted veg and serve.

To make the dough, add the flour and salt to a large bowl – mix well.

Mix the yeast, sugar, olive oil with the lukewarm water and leave for a minute or so.

Create a hole in the middle of the flour and gradually add the liquid until you have a dough.

Tip the dough onto a well-floured chopping board. Knead for a few minutes until the dough is springy. The dough is quite wet so keep adding more flour if needed.

Transfer back to the bowl and cover with a damp cloth for about 1 hour. The dough should have doubled in size.

Transfer back onto the floured chopping board and knead again to knock back.

To make the toppings, add the cherry tomatoes and courgette sliced to a large baking tray and toss them in 1 tbsp of olive oil. Bake on a medium heat for 30 minutes or until soft and browning a little. Set aside.

To make the pesto, add all the ingredients to your food processor or high speed blender and blitz until everything is combined to the texture you prefer. You may need to scrape the sides down a few times.

To make the pizza, heat the oven to 180ºC. Lightly oil a large baking tray.

Divide the dough into 6 for mini pizzas or 2 large ones. Roll out the dough and place on a baking tray. Spread the pesto onto the dough and bake for 10-15 minutes, until the crust is cooked and a little golden.

Remove from the oven, allow to cool a little and top with pesto, roast courgettes, cherry tomatoes, rocket, chilli flakes, sea salt and more oil if you like.