Fast, Fresh and Fuss Free

We've all had those moments - standing in front of the fridge, stomach grumbling, hoping inspiration (or dinner) might strike. That’s how this roast veg, honey and ricotta plate with sauerkraut came together—something warm, satisfying and effortlessly good, made from what we had to hand.

This recipe comes together without much fuss. Roast whatever veg you’ve got (we went with cauliflower, leeks, suede and cavalo nero at the time - but any seasonal veg will do), spoon over some creamy ricotta and honey sauce, then top it all off with a handful of our zingy Cultura sauerkraut. Done. No faff, no fancy kit, no special cheffing skills—just flavour-packed, nutritious food on a plate in about 25 minutes.

This one’s become our go-to for those in-between moments—when we want something warm and satisfying, but also don’t want to be elbow-deep in washing up late into the evening.

It’s perfect for quick lunches too. We've made it on a Sunday with leftover veg, popped it into a container, and felt like a lunchtime genius on Monday.

We don't think good food shouldn’t be complicated. And this one’s proof.

Enjoy! If you give it a go, we’d love to see how yours turns out — comment and add pictures below or tag us in your photos on socials and let us know what you think! 

Watch Paul cook this meal here 

Recipe:

• 200g Cultura Live Food Sauerkraut

• 300g Cauliflower florets

• 200g Leeks 

• 300g Swede

• 100g Kale or cavalo nero

• 2 tbsp Thyme

• 1tbsp Rosemary

• 4 Garlic cloves

• 4tbsp Cold pressed rapeseed oil

• Sea salt & black pepper

• 50g Parmesan

• 250g Ricotta

 • 2tbsp Honey

Method:

1. Preheat your oven to 200OC. Break the cauliflower into bite sized florets, saving any nice-looking leaves. Remove the top of the leeks rinse well and cut into 4cm rounds. Peel your swede and cut into 4cm batons or chunks that are a similar size to the cauliflower florets. 

2. Place the vegetables onto a shallow baking tray or sheet. Give the garlic a bash with the side of your knife and add to the vegetables. Finely chop the thyme and rosemary, sprinkle half of them over the vegetables and season well with sea salt and black pepper. Drizzle the vegetables with oil and give them a good mix. Put the vegetables into your preheated oven and roast for 25 minutes, giving them a good stir once or twice during cooking. 

3. Whilst the vegetables are roasting, place the ricotta into a blender with the remainder of the oil, herbs, and honey. Blend until complete smooth, light and fluffy. Place into a bowl and garnish with a last drizzle of honey. 

4. Rinse the greens, removing the stalk by folding in half lengthways and pulling out the stem from the bottom to the top of the leaf. You can then either slice the leaf into 2cm ribbons or tear into bite sized pieces. Add the greens and any cauliflower leaves to your baking sheet and mix well. Roast for a further 10 minutes.

5. Remove the vegetables from your oven, checking that all of them are cooked by seeing if a small knife slides into them easily. Add your Cultura Live Food Sauerkraut and mix well. Finely grate the parmesan over the vegetables and serve with the whipped ricotta. Enjoy!