Millet, squash & nettle stir-up

by Helena Smith

Helena Smith recreates regular shopper Art Terry’s favourite dish using Market ingredients

Read Helena’s interview with Art Terry


3 tbsp coconut oil
1 onion, chopped
6 cloves of garlic, cut in half
Ginger, 6cm or so, roughly chopped
2 tbsp turmeric
1 tbsp oregano
1 red chilli, finely chopped
70g nettle tips, washed and torn—wearing gloves, or you will be stung (they lose their sting once cooked)
100g rainbow chard or dandelion leaves, or a mix
1 small squash, chopped into 3cm pieces
150g millet
Liquid aminos


Heat the coconut oil in a pan until it melts. Add the onion, garlic and ginger and cook for 3 mins. Stir it up.

Next add the turmeric, oregano, chilli and a generous amount of black pepper. Cook for 2 mins.

Then add the nettles (carefully), the other greens and the squash. Cook for 5 mins, stirring occasionally, until the leaves wilt. Add a good pinch of sea salt.

Using a wooden spoon, make a hole in the leafy mix and add the millet so it hits the spicy bottom of the pan, then stir it all up for 2 mins, and spray with 6 squirts of liquid aminos.

Barely cover with filtered water. Cover with a lid, bring to a gentle boil and simmer for 15-20 mins, until the millet is soft but not mushy and the water has evaporated.

Recipe: Helena Smith