Goodness of Ginger

Ginger and Turmeric have been used for centuries to add flavour and richness to dishes as well as treat a range of ailments. Ginger has an age-old tradition of alleviating symptoms of gastrointestinal distress and turmeric has long been used to tackle inflammation. Scientists are constantly surprised by the wide range of health benefits they offer.

This vibrantly coloured, zesty cake is free of refined sugar, which allows the flavours of the grapefruit to shine through

• Vegetarian
  
• Gluten-Free
  
• Dairy-Free
  

Cuts into 12 slices

• 200g ground almonds
  
• 125g polenta
  
• 125g golden caster sugar
  
• 2 teaspoons ground turmeric
  
• 1½ teaspoons gluten-free baking powder
  
• 110ml fruity olive oil
  
• 4 tablespoons good quality runny honey
  
• 3 large eggs
  
• Finely grated zest of 2 red grapefruit and juice of 1
  
• Pinch of salt

1. Preheat the oven to 180°C/160°C fan/gas mark 4. Lightly grease a 20cm-diameter round cake tin and line the base with greaseproof or waxed paper.
   
2. Pour all of the ingredients into a large mixing bowl and use an electric hand whisk to beat until smooth. You can also do this in a food-processor.
   
3. Pour the mixture into the prepared tin and bake for 50 minutes to an hour, until the cake is golden, well risen and a skewer inserted into the centre comes out clean.
   
4. Leave to cool in the tin for 20 minutes, before turning out onto a wire rack to cool completely.
   

This cake is delicious served warm with a dollop of crème fraiche and a spring of thyme.

This soothing drink is packed full of anti-inflammatory turmeric and ginger and health-giving spices. Using almond milk makes it dairy-free, but substitute with any other sugar-free milk alternative or organic cow’s milk. Sweeten with good-quality honey for a comforting treat.

• Vegetarian
  
• Gluten-Free
  
• Dairy-Free
  

Serves 2

• 500ml organic, sugar-free almond milk (I like Rude Health)
  
• 5cm piece of turmeric, peeled and finely grated
  
• 1cm piece of ginger, peeled and finely grated
  
• 1 cardamom pod, lightly crushed
  
• 1 cinnamon stick
  
• 2 black peppercorns
  
• 1–2 teaspoons honey, to taste

1. Pour the almond milk into a pan and add the turmeric, ginger, cardamom, cinnamon and peppercorns. Place over a gentle heat and bring to a simmer. Remove from the heat, give the mixture a good stir and leave to infuse for 15 minutes.
   
2. Strain the milk and pour back into the pan. Place over the heat again and stir through the honey. Use a wire whisk or immersion milk frother to blend the milk and create a rich foam. Serve warm.
   

Marinating salty and savoury halloumi elevates it to another level of flavour. Teamed with delicate courgette and earthy lentils, this summery, comforting dish shows that meat-free cooking need not mean compromising on flavour.

• Vegetarian
  
• Gluten-Free
  

Serves 4

• 400g courgettes, cut into 1cm-thick slices
  
• 1 pack of halloumi (250g), cut into 1cm-thick slices
  
• Zest and juice of 1 lemon
  
• 50ml good-quality olive oil
  
• 2–3cm piece of turmeric, peeled and finely grated
  
• 2 garlic cloves, crushed
  
• A handful of chives, chopped
  
• A handful of mint, finely chopped
  
• Pinch of chilli flakes
  
• Freshly ground black pepper
  
• 1 good-quality vegetable stock cube
  
• 200g uncooked Puy lentils
  
• 120ml natural yogurt (low-fat or fat-free, if liked)
  
• A small handful each of chopped chives and mint leaves, to serve

1. Tip the courgettes and halloumi into a bowl and add the lemon zest and juice, olive oil, turmeric, garlic, half of the herbs, and the chilli flakes. Season with a good grind of black pepper. Stir gently so as not to break up the halloumi and set aside to marinate for 20 minutes.
   
2. Meanwhile, pour 1.5 litres of boiling water into a pan, stir in the stock cube and tip in the lentils. Simmer for 20–25 minutes, until just tender. Drain, set aside and keep warm.
   
3. Heat a non-stick frying pan until smoking hot. Lift the halloumi and courgettes out of the marinade with a slotted spoon and blot on kitchen paper to remove most of the moisture. Add the halloumi and courgettes in a single layer and fry for 2 minutes on each side, until golden. You will probably need to do this in two batches.
   
4. Pour the yogurt into the remaining marinade and mix to combine. Stir through the lentils and serve, topped with the courgettes, halloumi and remaining herbs.
   

This twist on the traditional Kuku Sabzi is a delicious and aromatic alternative to a European-style omelette. The additions of flour and baking powder give a firm but light structure to the omelette, making it easy to cut into wedges. It’s equally delicious straight out of the oven or eaten cold.

• Vegetarian
  

Serves 4

• 1 tablespoon olive oil
  
• 1 leek, white and green parts, finely sliced
  
• 8 medium eggs
  
• 2 spring onions, finely sliced
  
• Handful each of parsley, dill, coriander and chives, finely chopped
  
• 1 tablespoon plain flour
  
• 1 teaspoon baking powder
  
• 2 teaspoons ground turmeric
  
• Salt and freshly ground black pepper
  
• Squeeze of lemon juice
  
• 75g feta, crumbled
  
• Green salad, to serve (optional)

1. Preheat the oven to 200°C/180°C fan/gas mark 6.
   
2. Heat the oil in a large, ovenproof frying pan and add the leeks. Fry for 6–8 minutes over a low–medium heat, stirring from time to time, until softened.
   
3. Meanwhile, beat the eggs in a large bowl and add the spring onions, herbs, flour, baking powder and turmeric. Season well and pour the egg mixture into the pan, giving it an initial stir to combine with the leeks. Cook over a low heat for 10 minutes, then continue cooking in the oven for a further 5 minutes, until just set.
   
4. Allow the omelette to stand for 5 minutes before cutting into wedges. Squeeze over some lemon juice and scatter over the crumbled feta. Serve with a green salad, if you wish
   

READ The Goodness of Ginger and Turmeric by Emily (Kyle Books) PHOTOGRAPHY Faith Mason

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MAKE Your own curry paste at thegreenparent.co.uk/articles/read/make-your-own-curry-paste