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The recipe book created by community

In Huddle, Jade Miles takes the principles she established in her first book, Futuresteading, and broadens them out to examine the importance of community. Including conversations with prominent community leaders and Jade's own experiences at Black Barn Farm, this cookbook is a practical, inspirational and evocative guide to the art of creating and fostering community ties. 1. Preheat the oven to 180°. Line a baking tray with baking paper. 2. Cook the onion, butter and balsamic in a heavy-based frying pan over a medium heat until the onion is caramelised. Transfer to a bowl and wipe the pan clean. 3. Cook the mushroom with a little extra butter in the pan over a medium heat until soft. 4. Meanwhile, roll out the pastry into a rough circle about 20mm thick, then transfer to the prepared tray. 5. Spread the caramelised onion evenly over the centre of the pastry. Sprinkle with half the thyme then top with the mushrooms. Top with the remaining thyme then the feta. Fold over the edge of the dough so the cooking juices won't escape. Bake for 25 minutes until golden. 6. Serve with a green salad for a perfect lunch. Serves 4. 1. If making the pastry in a food processor, it's as simple as throwing it all in together and mixing until a well-combined ball of dough forms. If mixing by hand (which is a lovely tactile task if you have the time), place the flour on the bench, make a well in the flour and add the remaining ingredients, except the chilled water. 2. Working with your fingertips (being nimble-fingered so as not to melt the butter), rub together until it resembles breadcrumbs. Add the water to bring it all together into a ball. Be sure to work fast so the butter doesn't melt. Chill the dough in the fridge for 30 minutes. Cinnamon pastry 1. To make the pastry, put the flour in a large bowl and rub the butter into the flour with your fingertips (being nimble-fingered so as not to melt the butter) until it resembles fine crumbs. Use a spoon to mix in the sugar and cinnamon, then the egg yolk. Add the teaspoon of chilled water to bring the dough together and ensure the pastry won't break when rolled out. Wrap in a clean, damp tea (dish) towel and chill for 20 minutes. 2. Meanwhile, melt the butter in a large heavy-based saucepan over a medium heat. Add the apple, berries and vanilla bean seeds, and cook for 10 minutes. Once soft, add the vanilla, spices, lemon zest and juice. Mix gently, then remove from the heat. 3. Preheat the oven to 160°. Grease a 20cm pie dish with butter. 4. Set aside one-third of the dough and roll the remainder into a circle about 3mm thick. 5. Use the dough to line the base and side of the prepared dish, pressing into the base to remove any air pockets. Tip the fruit mixture over the dough, then top with strips cut from the remaining dough (plait, if you like). Bake for one hour until the pastry is golden. 6. Serve warm with cream or ice-cream. Tips Serves 10 1. Heat the oil in a large saucepan over a medium heat. Add the onion and cook for about five minutes until soft. 2. Add the garlic and cook for one minute until fragrant. Stir in the carrot, cashews and spices. Cook, stirring occasionally, for five minutes. 3. Pour in the stock and coconut milk and bring to the boil. Reduce the heat to low, cover with a lid and simmer for 20 to 25 minutes until the carrots are tender. 4. Use a handheld blender to puree the mixture until smooth. Season, then adjust the consistency by adding a little extra stock, if needed. 5. Serve the soup garnished with fresh coriander, extra cashews and a dollop of yoghurt or a drizzle of coconut cream, if using. Serves 6 to 10. If adding chocolate 1. Preheat the oven to 175°. Line two baking trays with baking paper. 2. Use an electric mixer to beat the softened butter, granulated sugar and brown sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition until combined. Mix in the vanilla. 3. Combine the flour, bicarb and salt, then gradually add to the sugar mixture, mixing until just combined (do not overmix). Gently fold in the currants and if adding chocolate, add the chocolate chips and chunks now. Mix until evenly distributed through the dough. 4. Use a cookie scoop or a tablespoon to drop rounded balls of dough onto the prepared baking trays, leaving space between each one. 5. Bake for 10 to 12 minutes until the edges are set but the centres are still soft. (The cookies will continue to firm up as they cool.) Set aside on the trays to cool for a few minutes before transferring to wire racks to cool completely. Drizzle over the melted extra chocolate, if using. Makes 28 In Huddle, Jade Miles takes the principles she established in her first book, Futuresteading, and broadens them out to examine the importance of community. Including conversations with prominent community leaders and Jade's own experiences at Black Barn Farm, this cookbook is a practical, inspirational and evocative guide to the art of creating and fostering community ties. 1. Preheat the oven to 180°. Line a baking tray with baking paper. 2. Cook the onion, butter and balsamic in a heavy-based frying pan over a medium heat until the onion is caramelised. Transfer to a bowl and wipe the pan clean. 3. Cook the mushroom with a little extra butter in the pan over a medium heat until soft. 4. Meanwhile, roll out the pastry into a rough circle about 20mm thick, then transfer to the prepared tray. 5. Spread the caramelised onion evenly over the centre of the pastry. Sprinkle with half the thyme then top with the mushrooms. Top with the remaining thyme then the feta. Fold over the edge of the dough so the cooking juices won't escape. Bake for 25 minutes until golden. 6. Serve with a green salad for a perfect lunch. Serves 4. 1. If making the pastry in a food processor, it's as simple as throwing it all in together and mixing until a well-combined ball of dough forms. If mixing by hand (which is a lovely tactile task if you have the time), place the flour on the bench, make a well in the flour and add the remaining ingredients, except the chilled water. 2. Working with your fingertips (being nimble-fingered so as not to melt the butter), rub together until it resembles breadcrumbs. Add the water to bring it all together into a ball. Be sure to work fast so the butter doesn't melt. Chill the dough in the fridge for 30 minutes. Cinnamon pastry 1. To make the pastry, put the flour in a large bowl and rub the butter into the flour with your fingertips (being nimble-fingered so as not to melt the butter) until it resembles fine crumbs. Use a spoon to mix in the sugar and cinnamon, then the egg yolk. Add the teaspoon of chilled water to bring the dough together and ensure the pastry won't break when rolled out. Wrap in a clean, damp tea (dish) towel and chill for 20 minutes. 2. Meanwhile, melt the butter in a large heavy-based saucepan over a medium heat. Add the apple, berries and vanilla bean seeds, and cook for 10 minutes. Once soft, add the vanilla, spices, lemon zest and juice. Mix gently, then remove from the heat. 3. Preheat the oven to 160°. Grease a 20cm pie dish with butter. 4. Set aside one-third of the dough and roll the remainder into a circle about 3mm thick. 5. Use the dough to line the base and side of the prepared dish, pressing into the base to remove any air pockets. Tip the fruit mixture over the dough, then top with strips cut from the remaining dough (plait, if you like). Bake for one hour until the pastry is golden. 6. Serve warm with cream or ice-cream. Tips Serves 10 1. Heat the oil in a large saucepan over a medium heat. Add the onion and cook for about five minutes until soft. 2. Add the garlic and cook for one minute until fragrant. Stir in the carrot, cashews and spices. Cook, stirring occasionally, for five minutes. 3. Pour in the stock and coconut milk and bring to the boil. Reduce the heat to low, cover with a lid and simmer for 20 to 25 minutes until the carrots are tender. 4. Use a handheld blender to puree the mixture until smooth. Season, then adjust the consistency by adding a little extra stock, if needed. 5. Serve the soup garnished with fresh coriander, extra cashews and a dollop of yoghurt or a drizzle of coconut cream, if using. Serves 6 to 10. If adding chocolate 1. Preheat the oven to 175°. Line two baking trays with baking paper. 2. Use an electric mixer to beat the softened butter, granulated sugar and brown sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition until combined. Mix in the vanilla. 3. Combine the flour, bicarb and salt, then gradually add to the sugar mixture, mixing until just combined (do not overmix). Gently fold in the currants and if adding chocolate, add the chocolate chips and chunks now. Mix until evenly distributed through the dough. 4. Use a cookie scoop or a tablespoon to drop rounded balls of dough onto the prepared baking trays, leaving space between each one. 5. Bake for 10 to 12 minutes until the edges are set but the centres are still soft. (The cookies will continue to firm up as they cool.) Set aside on the trays to cool for a few minutes before transferring to wire racks to cool completely. Drizzle over the melted extra chocolate, if using. Makes 28 In Huddle, Jade Miles takes the principles she established in her first book, Futuresteading, and broadens them out to examine the importance of community. Including conversations with prominent community leaders and Jade's own experiences at Black Barn Farm, this cookbook is a practical, inspirational and evocative guide to the art of creating and fostering community ties. 1. Preheat the oven to 180°. Line a baking tray with baking paper. 2. Cook the onion, butter and balsamic in a heavy-based frying pan over a medium heat until the onion is caramelised. Transfer to a bowl and wipe the pan clean. 3. Cook the mushroom with a little extra butter in the pan over a medium heat until soft. 4. Meanwhile, roll out the pastry into a rough circle about 20mm thick, then transfer to the prepared tray. 5. Spread the caramelised onion evenly over the centre of the pastry. Sprinkle with half the thyme then top with the mushrooms. Top with the remaining thyme then the feta. Fold over the edge of the dough so the cooking juices won't escape. Bake for 25 minutes until golden. 6. Serve with a green salad for a perfect lunch. Serves 4. 1. If making the pastry in a food processor, it's as simple as throwing it all in together and mixing until a well-combined ball of dough forms. If mixing by hand (which is a lovely tactile task if you have the time), place the flour on the bench, make a well in the flour and add the remaining ingredients, except the chilled water. 2. Working with your fingertips (being nimble-fingered so as not to melt the butter), rub together until it resembles breadcrumbs. Add the water to bring it all together into a ball. Be sure to work fast so the butter doesn't melt. Chill the dough in the fridge for 30 minutes. Cinnamon pastry 1. To make the pastry, put the flour in a large bowl and rub the butter into the flour with your fingertips (being nimble-fingered so as not to melt the butter) until it resembles fine crumbs. Use a spoon to mix in the sugar and cinnamon, then the egg yolk. Add the teaspoon of chilled water to bring the dough together and ensure the pastry won't break when rolled out. Wrap in a clean, damp tea (dish) towel and chill for 20 minutes. 2. Meanwhile, melt the butter in a large heavy-based saucepan over a medium heat. Add the apple, berries and vanilla bean seeds, and cook for 10 minutes. Once soft, add the vanilla, spices, lemon zest and juice. Mix gently, then remove from the heat. 3. Preheat the oven to 160°. Grease a 20cm pie dish with butter. 4. Set aside one-third of the dough and roll the remainder into a circle about 3mm thick. 5. Use the dough to line the base and side of the prepared dish, pressing into the base to remove any air pockets. Tip the fruit mixture over the dough, then top with strips cut from the remaining dough (plait, if you like). Bake for one hour until the pastry is golden. 6. Serve warm with cream or ice-cream. Tips Serves 10 1. Heat the oil in a large saucepan over a medium heat. Add the onion and cook for about five minutes until soft. 2. Add the garlic and cook for one minute until fragrant. Stir in the carrot, cashews and spices. Cook, stirring occasionally, for five minutes. 3. Pour in the stock and coconut milk and bring to the boil. Reduce the heat to low, cover with a lid and simmer for 20 to 25 minutes until the carrots are tender. 4. Use a handheld blender to puree the mixture until smooth. Season, then adjust the consistency by adding a little extra stock, if needed. 5. Serve the soup garnished with fresh coriander, extra cashews and a dollop of yoghurt or a drizzle of coconut cream, if using. Serves 6 to 10. If adding chocolate 1. Preheat the oven to 175°. Line two baking trays with baking paper. 2. Use an electric mixer to beat the softened butter, granulated sugar and brown sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition until combined. Mix in the vanilla. 3. Combine the flour, bicarb and salt, then gradually add to the sugar mixture, mixing until just combined (do not overmix). Gently fold in the currants and if adding chocolate, add the chocolate chips and chunks now. Mix until evenly distributed through the dough. 4. Use a cookie scoop or a tablespoon to drop rounded balls of dough onto the prepared baking trays, leaving space between each one. 5. Bake for 10 to 12 minutes until the edges are set but the centres are still soft. (The cookies will continue to firm up as they cool.) Set aside on the trays to cool for a few minutes before transferring to wire racks to cool completely. Drizzle over the melted extra chocolate, if using. Makes 28 In Huddle, Jade Miles takes the principles she established in her first book, Futuresteading, and broadens them out to examine the importance of community. Including conversations with prominent community leaders and Jade's own experiences at Black Barn Farm, this cookbook is a practical, inspirational and evocative guide to the art of creating and fostering community ties. 1. Preheat the oven to 180°. Line a baking tray with baking paper. 2. Cook the onion, butter and balsamic in a heavy-based frying pan over a medium heat until the onion is caramelised. Transfer to a bowl and wipe the pan clean. 3. Cook the mushroom with a little extra butter in the pan over a medium heat until soft. 4. Meanwhile, roll out the pastry into a rough circle about 20mm thick, then transfer to the prepared tray. 5. Spread the caramelised onion evenly over the centre of the pastry. Sprinkle with half the thyme then top with the mushrooms. Top with the remaining thyme then the feta. Fold over the edge of the dough so the cooking juices won't escape. Bake for 25 minutes until golden. 6. Serve with a green salad for a perfect lunch. Serves 4. 1. If making the pastry in a food processor, it's as simple as throwing it all in together and mixing until a well-combined ball of dough forms. If mixing by hand (which is a lovely tactile task if you have the time), place the flour on the bench, make a well in the flour and add the remaining ingredients, except the chilled water. 2. Working with your fingertips (being nimble-fingered so as not to melt the butter), rub together until it resembles breadcrumbs. Add the water to bring it all together into a ball. Be sure to work fast so the butter doesn't melt. Chill the dough in the fridge for 30 minutes. Cinnamon pastry 1. To make the pastry, put the flour in a large bowl and rub the butter into the flour with your fingertips (being nimble-fingered so as not to melt the butter) until it resembles fine crumbs. Use a spoon to mix in the sugar and cinnamon, then the egg yolk. Add the teaspoon of chilled water to bring the dough together and ensure the pastry won't break when rolled out. Wrap in a clean, damp tea (dish) towel and chill for 20 minutes. 2. Meanwhile, melt the butter in a large heavy-based saucepan over a medium heat. Add the apple, berries and vanilla bean seeds, and cook for 10 minutes. Once soft, add the vanilla, spices, lemon zest and juice. Mix gently, then remove from the heat. 3. Preheat the oven to 160°. Grease a 20cm pie dish with butter. 4. Set aside one-third of the dough and roll the remainder into a circle about 3mm thick. 5. Use the dough to line the base and side of the prepared dish, pressing into the base to remove any air pockets. Tip the fruit mixture over the dough, then top with strips cut from the remaining dough (plait, if you like). Bake for one hour until the pastry is golden. 6. Serve warm with cream or ice-cream. Tips Serves 10 1. Heat the oil in a large saucepan over a medium heat. Add the onion and cook for about five minutes until soft. 2. Add the garlic and cook for one minute until fragrant. Stir in the carrot, cashews and spices. Cook, stirring occasionally, for five minutes. 3. Pour in the stock and coconut milk and bring to the boil. Reduce the heat to low, cover with a lid and simmer for 20 to 25 minutes until the carrots are tender. 4. Use a handheld blender to puree the mixture until smooth. Season, then adjust the consistency by adding a little extra stock, if needed. 5. Serve the soup garnished with fresh coriander, extra cashews and a dollop of yoghurt or a drizzle of coconut cream, if using. Serves 6 to 10. If adding chocolate 1. Preheat the oven to 175°. Line two baking trays with baking paper. 2. Use an electric mixer to beat the softened butter, granulated sugar and brown sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition until combined. Mix in the vanilla. 3. Combine the flour, bicarb and salt, then gradually add to the sugar mixture, mixing until just combined (do not overmix). Gently fold in the currants and if adding chocolate, add the chocolate chips and chunks now. Mix until evenly distributed through the dough. 4. Use a cookie scoop or a tablespoon to drop rounded balls of dough onto the prepared baking trays, leaving space between each one. 5. Bake for 10 to 12 minutes until the edges are set but the centres are still soft. (The cookies will continue to firm up as they cool.) Set aside on the trays to cool for a few minutes before transferring to wire racks to cool completely. Drizzle over the melted extra chocolate, if using. Makes 28