Living the ZOE way with Hugh Fearnley-Whittingstall: Hugh's Spring Gut Health Recipes

"What I really like about the ZOE approach is that it's not a kind of restrictive list of do's and don'ts and things you're not supposed to eat. It's all about adding in the good stuff." We’ve teamed up with Hugh Fearnley-Whittingstall to bring you seasonal recipes that pack in the plants to support your gut health. To start your ZOE journey today, head to https://zoe.com/hugh Dot’s Crackers 100g pumpkin seeds 75g sunflower seeds 50g chia seeds or flax seeds, or a mix 30g sesame seeds or hemp seeds 50g fine plain wholemeal flour A good pinch of salt A twist of pepper (optional) 2 tbsp extra virgin olive (or other cold-pressed) oil Instructions Preheat the oven to 150°C/130°C Fan/Gas 2. Line a large baking sheet with baking paper. In a large bowl, mix all the seeds together thoroughly with the flour, adding the salt, and pepper if using. Now stir in 120ml water and the oil. Mix thoroughly until you have a sticky paste. Leave the mixture to stand for at least 30 minutes, and up to an hour. This allows the chia and/or flax seeds to become gelatinous, which helps bind the paste. Mix thoroughly again, adding another splash of water if it has become too stiff. Using a spatula, spread the mixture evenly and thinly over the baking paper, as thinly as you can get it – to a 5mm thickness or less ideally. Lay a second sheet of baking paper over the mixture and then flatten and smooth with your hand. Place the tray in the centre of the oven and bake for an hour or so until golden brown and the seeds look toasted, turning the tray halfway through to ensure even cooking. Carefully lift the cracker sheet on the paper onto a wire rack and leave to cool. Once cooled, break up the sheet into whatever sized pieces suit your purpose. Herby Raita 1⁄2 medium cucumber (about 200g) 2 inner sticks of celery 200ml whole natural (or plant-based) yoghurt 1–2 tbsp mint leaves 1–2 tbsp finely chopped flat-leaf parsley 1–2 tbsp lovage 1–2 tbsp marjoram 1–2 tbsp chives 1–2 tbsp wild garlic 1–2 tbsp bronze fennel Instructions Coarsely grate the cucumber, then squeeze in your hands to remove some of the liquid before placing in a bowl. Thinly slice the celery and your selection of herbs, and add to the bowl. Add the yoghurt and mix together. If you have time, leave to stand for 20 minutes or so, then stir the raita again before serving. Mussels with Leeks, Fennel and Beans Serves 4 as a starter, 2 as a main 1kg live mussels 1 tbsp oil 1 large onion, finely sliced 2 medium leeks, trimmed and finely sliced 2 medium fennel bulbs, trimmed and finely diced 3 celery sticks, finely sliced on an angle 100ml dry white wine or dry cider 3 garlic cloves, thinly sliced or grated 400g tin borlotti or butter beans, drained and rinsed, or 250g frozen edamame or peas 200ml hot vegetable or fish stock 1 tsp English mustard 2 tbsp creme fraiche A small bunch of parsley, leaves picked and roughly chopped) Black pepper Instructions Put the mussels into a colander and give them a good rinse under cold running water, shaking them about a bit. If the shells have a ‘beard’ (clump of wiry threads), pull it off. Discard any mussels with broken shells, and any that are open and do not close when given a sharp tap (as these may be dead). Heat a large saucepan over medium heat. Add the oil or butter, then the onion, leeks, fennel, celery and a few twists of pepper. Turn the heat down, cover the pan and let the veg sweat for about 5 minutes until starting to soften, then take off the heat; set aside. Pour the wine or cider into a second large pan (one with a tight-fitting lid) and bring to the boil over a high heat. Add the mussels with the garlic, put the lid on and cook for 2–3 minutes, shaking the pan once or twice. Lift the lid. Almost all of the mussels should be open; if not, stir well, cover the pan and give them another minute. Tip the mussels into a sieve over a bowl to catch the juices; discard any that are still closed. When the mussels are cool enough to handle, prise about half from their shells. Set all the mussels aside. Add the hot stock to the veg pan, along with the tinned beans. Return to the heat and bring to a low simmer. Cook gently for 5 minutes until the veg is tender. Tip all of the mussels into the veg pan. Carefully pour in the juices from the bowl too, except for the very last bit, which may be a bit gritty. Stir in the mustard, crème fraîche or cream and three-quarters of the parsley. Remove from the heat and taste the broth, adding more pepper if needed. Ladle into warmed bowls and sprinkle with the remaining chopped parsley to serve. 🌱 Try our new plant based wholefood supplement - Daily 30 https://bit.ly/ZOEDaily30 *Naturally high in copper which contributes to normal energy yielding metabolism and the normal function of the immune system