We grow a huge range of culinary plants, including herbs, citrus fruit and olive trees inside our enormous Mediterranean Biome, and we serve food in our Med Terrace restaurant using these wonderful tastes and aromas.

Ingredients (for 8 people):

  • 15ml olive oil
  • 125g white onions, diced
  • 10g garlic, chopped
  • 125g courgette, diced
  • 50g celery, diced (1/2 cooked)
  • 375g potato, diced (cooked)
  • 125g swede, diced (cooked)
  • 50g celeriac, diced (1/2 cooked)
  • 25g spinach, roughly chopped
  • 50g red pepper, diced
  • 375g canned chick peas
  • 250g canned chopped tomatoes
  • 250g canned tomato sauce (passata style)
  • 375ml vegetable stock
  • 50ml white wine
  • 15g chopped parsley
  • 10g chopped oregano
  • 5g dried red chilli flakes
  • 5g cinnamon
  • Pinch salt
  • Pinch milled black pepper
  • 80g Parmesan cheese (or Pecorino Romano made with vegetable rennet), grated to serve on top

Method:

  1. Heat the olive oil in a large pan, sauté the onions and garlic until they soften.
  2. Add all the (non-canned) vegetables and cook for a further five minutes.
  3. Add the remaining ingredients and simmer for 20 minutes.
  4. Add seasoning to taste.
  5. To serve, sprinkle grated Parmesan or Pecorino on the top – alongside fresh bread.