Recipes

Wild garlic, nettle and asparagus frittata with ricotta

Frittatas are one of the dishes that often get thrown together with leftovers in my house. This one, though, was more deliberate and worthy of a meal and a shopping trip in itself. I have suggested using wild garlic and nettles, if you can pick or buy some near you.

Prep 10 min
Cook 15 min
Serves 4

2 tbsp olive oil, or butter
1 handful wild garlic, or 1 garlic clove, peeled and finely chopped
1 small bunch spring onions
Salt and black pepper
2 x 250g bunches asparagus
2 big handfuls springtime greens – nettles, spinach, sorrel, watercress
Zest of 1 unwaxed lemon
8 eggs
100g ricotta

Put the grill on high. You will need an ovenproof frying pan about 25cm across.

Heat the oil (or melt the butter) in a pan. When warm, add the wild or chopped garlic and spring onions, and let them sizzle and soften. After two or three minutes, add the asparagus and cook for a further three or four minutes, until they have lost their rawness but are still crisp.

Add the greens (use tongs to protect your fingers if you are using nettles), allow everything to wilt for two minutes or so, season well, add the lemon zest and keep on a low heat.

Beat the eggs in a bowl and season well. Make sure they are well mixed. Pour the eggs into the pan. Let the eggs cook for a minute, to set, then use a rubber spatula to pull them away from the sides of the pan, allowing the raw egg to run into the gaps. Let that set for 10 seconds or so, then repeat three or four times. You are creating little layers of egg, which will mean a lighter frittata.

Once the eggs are mostly set but still a bit runny on top, scatter on the ricotta, then put the frittata under the grill to brown on top.

Use an oven glove to take the pan out, then loosen the frittata by running a spatula around the edges. Turn out the frittata by flipping the pan over on to a large plate. Then turn the frittata back over on to another plate so the pretty brown top is showing. Cut it into slices and eat warm or cold.

Source: The Guardian

Pasta with courgette sauce and spinach balls

Ingredients

For the spinach balls
500g/1lb 2oz spinach leaves, washed thoroughly, tough stalks removed
2 free-range eggs, beaten
pinch freshly grated nutmeg
1 garlic clove, blended to a purée with ½ tsp water
110g/4oz fresh white breadcrumbs
50g/2oz parmesan, or similar vegetarian hard cheese, freshly grated
salt and freshly ground black pepper
2-3 tbsp olive oil

For the pasta sauce
8 tbsp olive oil
2 garlic cloves, peeled, finely chopped
1 chilli, finely chopped
2 courgettes, trimmed, finely grated
60g/2¼oz parmesan, or similar vegetarian hard cheese, freshly grated
salt and freshly ground black pepper
400g/14oz rigatoni, cooked according to packet instructions, drained (reserve a few spoonfuls of the cooking water)

Method
For the spinach balls, blanch the spinach leaves in a pan of salted, boiling water for 1-2 minutes, then drain well and refresh in cold water.
Using your hands, squeeze out as much water from the blanched spinach leaves as possible, then finely chop the spinach.
Transfer the blanched, drained spinach to a bowl, then stir in the beaten eggs, nutmeg, garlic purée, breadcrumbs and parmesan. Season to taste with salt and freshly ground black pepper. Mix well until the mixture binds together, adding more breadcrumbs or more water, as necessary, to bind the mixture.
Roll the spinach mixture into walnut-sized balls and place onto a baking tray.
Cover the base of a frying pan in a thin film of olive oil. Heat gently over a low to medium heat.
When the oil is hot, add the spinach balls, in batches if necessary, and fry for 4-5 minutes on each side, or until crisp and golden-brown all over. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm. Repeat the process with the remaining spinach balls.
Meanwhile, for the pasta sauce, heat the oil in a separate frying pan over a medium heat. Add the garlic and chilli and fry for 1-2 minutes, or until softened but not coloured.
Add the courgettes and continue to fry for 3-4 minutes, or until the courgettes have started to soften.
Add the parmesan and season, to taste, with salt and freshly ground black pepper. Mix until well combined, then stir in the reserved cooking water from the pasta and the cooked, drained rigatoni.
To serve, divide the pasta and sauce equally among four serving plates. Place the fried spinach balls on top.

Source: BBC Food website

Leek, mushroom & goat’s cheese strudels

Ingredients
500g leeks, thinly sliced
150ml low-sodium vegetable stock
175g chestnut mushroom, sliced
4 large sheets filo pastry
1 tbsp olive oil
85g soft-rinded goat’s cheese or vegetarian alternative
1 tsp poppy seeds

Method
Heat oven to 200C/180C fan/gas 6. Put the leeks and stock into a large pan, then cover and cook for 5-8 mins until starting to soften. Add the mushrooms, cover again and cook for 3 mins, then remove the lid and continue to cook until the juices have evaporated. Tip the veg onto a large plate to cool slightly.
For each strudel, lightly brush half of each filo sheet with some olive oil. Fold the un-brushed side over to make a smaller sheet, 2 layers thick. Brush the edges with a little more oil, then spoon a quarter of the veg along one edge. Crumble over a quarter of the cheese, fold over the pastry edges, then roll up to seal in the filling.
Put the strudels on a baking tray, brush with any remaining oil and scatter over the poppy seeds. Bake for 25 mins until crisp and golden brown.

Recipe from Good Food magazine, December 2010

Celeriac Recipes from our customer Emma Woolfenden

First celeriac recipe –  taken from Sainsbury’s magazine, Jan 2018

Pureed celeriac
Simmer peeled and chopped celeriac in milk gently so it doesn’t burn, with a bay leaf, until tender. Remove the bay leaf, drain, reserving the milk, let dry for a bit and then blend with a hand blender, adding a large knob of butter, some salt and a pinch of garam masala. Add enough of the warm milk to make a puree and serve with pork chops or sausages (or whatever you like).

Cream of celeriac soup – from my v ancient Good Housekeeping Step by Step Cook Book (30 years old)

ingredients
1 celeriac
1 onion
1oz/25g butter
500-750 ml veg stock, depending on size of vegetables – enough to cover and a bit more
salt and pepper
3 tbsp milk or cream
splash of lemon juice if you like

1 Peel and slice the celeriac and onion. Melt the butter in a saucepan or cast iron casserole, add the celeriac and onion, cook gently for a couple of minutes, stirring all the time.
2. Cover the vegetables with some baking parchment pressed down to cover them completely, and then put a tight fitting lid on top. Cook the vegetables for about 10 minutes this way.
2. Remove the paper and pour in the stock, season with salt and pepper and bring to the boil. Reduce the heat, cover and simmer for about 30 minutes or until tender. Allow to cool slightly, then puree with a hand blender or in a food processor until very smooth. Reheat, adding the cream or milk, taste and adjust seasoning if you need. Serve with lots of sourdough bread,

Hope they help bump up the celeriac recipe section!

Best wishes

Emma

Courgette & lemon risotto

Ingredients
50g butter    courgette-lemon-risotto
1 onion, finely chopped
1 large garlic clove, crushed
180g risotto rice
1 vegetable stock cube
zest and juice 1 lemon
2 lemon thyme sprigs
250g courgette, diced
50g Parmesan (or vegetarian alternative), grated
2 tbsp crème fraîche
Method
Melt the butter in a deep frying pan. Add the onion and fry gently until softened for about 8 mins, then add the garlic and stir for 1 min. Stir in the rice to coat it in the buttery onions and garlic for 1-2 mins.
Dissolve the stock cube in 1 litre of boiling water, then add a ladle of the stock to the rice, along with the lemon juice and thyme. Bubble over a medium heat, stirring constantly. When almost all the liquid has been absorbed, add another ladle of stock and keep stirring. Tip in the courgette and keep adding the stock, stirring every now and then until the rice is just tender and creamy.
To serve, stir in some seasoning, the lemon zest, Parmesan and crème fraîche.

Recipe from Good Food magazine, August 2016

Roast parsnips and jerusalem artichokes with cavolo nero and stilton

6 parsnips, peeled, trimmed and cut into 7cm-long and 2cm-wide wedges
3 red onions, peeled and cut into 3cm-wide wedgesottolenghi
60ml olive oil
3 garlic cloves, peeled and crushed
5g picked thyme leaves
Salt and freshly ground black pepper
700g jerusalem artichokes, peeled and cut into 3cm-wide wedges
220g cavolo nero, stalks removed and discarded (or saved for something else – they’re great parboiled, then put in a gratin), to leave 110g leaves, cut into 4cm-wide slices
80g stilton, roughly crumbled into 1cm pieces

For the dressing
115g pickled walnuts, roughly chopped, plus 3 tbsp pickling liquor
60g walnuts, roughly chopped
15g parsley leaves, roughly chopped
2 tbsp olive oil

Cavolo nero can vary hugely from bunch to bunch in terms of how much stalk to leaf you get. If yours has an enormous stalk, buy more to get the 110g leaves you’ll need for this. And if you start with more leaf to stalk, you’ll obviously need less to start off with.

Serves eight, as a side dish.
Method
Heat the oven to 220C/425F/gas mark 7. Put the parsnips and onions in a medium bowl with two tablespoons of oil, two garlic cloves, the thyme, half a teaspoon of salt and lots of pepper. Spread out on a large oven tray lined with greaseproof paper. Put the artichokes on a separate lined tray, mixed with a tablespoon of oil, a quarter-teaspoon of salt and plenty of pepper. Roast both trays for 20 minutes, until the parsnips and onions are cooked and caramelised, and the artichokes are just cooked through, then tip both into a large bowl and keep warm.

Mix the dressing ingredients with a third of a teaspoon of salt and set aside until required.

Bring a medium saucepan of water to a boil, add the cavolo nero and blanch for two minutes. Drain, refresh under cold water and pat dry.

Put the final tablespoon of oil in a large frying pan on a high heat, then fry the remaining garlic clove until just starting to brown; about 30 seconds. Add the cavolo nero and an eighth of a teaspoon of salt, and fry for four to five minutes, stirring often, until it starts to brown. Add to the veg bowl and, just before serving, gently mix in the dressing. Spread out on a large platter, sprinkle over the stilton and take to the table.

Recipe from ottolenghi.co.uk

Roasted Corn Fiesta Guacamole

Easy fiesta guacamole stuffed with roasted corn, flavourful spices, and a hint of lime!
Author: Tiffany
Recipe type: Appetizer/Side Dish
Cuisine: Mexican
Serves: 4-6

Prep time: 15 minroasted-corn-guacamole

Ingredients:
1 ear corn on the cob
1 tablespoon butter
2 teaspoons cumin,divided
2-3 medium/large avocados
2 teaspoons lime juice
1 small tomato, diced
¼ cup diced onion
¼ cup coriander, roughly chopped
1½ teaspoons garlic puree
1 teaspoon chilli powder
salt and pepper, to taste

Instructions

Preheat the grill. Brush the corn with butter, then sprinkle evenly with 1 teaspoon cumin. Grill about 5 minutes, turning throughout, until corn starts to char slightly. Remove from grill and use a sharp knife to cut off the kernels. Discard cob and set aside kernels.
Pit your avocados and place avocado flesh in a medium bowl. Mash with a fork until creamy but still has some texture. Add lime juice, coriander, garlic puree, chilli powder and mix to combine. Season with salt and pepper to taste. Gently stir in tomatoes, onions, and corn. Serve immediately.

Recipe by Creme de la crumb

Pistachio, courgette & lemon cake

Big on flavour but light on texture, this easy bake is just as good packed into a tin for a picnic or served with Greek yogurt for dessert.

Ingredients:pistachio-courgette-lemon-cake
175g shelled pistachios
250g golden caster sugar
200g butter, at room temperature, plus extra for greasing
280g plain flour
1¼ tsp baking powder
1¼ tsp bicarbonate of soda
3 large eggs
140g Greek-style, full-fat yogurt (buy a big pot and keep the rest to serve alongside)
zest and juice 3 lemons
140g coarsely grated courgette
175g icing sugar
2 tbsp lemon curd (optional)

Method
Put 150g of the pistachios and the sugar in a food processor and whizz until the nuts are very finely ground.
Heat oven to 180C/160C fan/gas 4, grease a 20 x 30cm cake tin and line the base with baking parchment. Tip the pistachio sugar into a big mixing bowl with the butter, flour, baking powder and bicarb, eggs, yogurt and the zest and juice from 2 of the lemons. Beat with an electric whisk until smooth and combined.
Stir in the courgette until everything is well mixed, then scrape into the prepared tin. Bake for 35-40 mins until the cake is risen and golden, and a skewer poked into the centre comes out clean. Leave to cool.
When the cake has fully cooled, remove from the tin and peel off the baking parchment. Sift the icing sugar into a bowl, and gradually stir in enough lemon juice to get a runny-ish consistency. If you run out of juice, carry on mixing with water. Drizzle thickly over the cake, and repeat with lemon curd, if you like. Roughly chop the remaining pistachios and scatter over the icing, along with the remaining lemon zest. Leave to set for 10 mins, then cut into squares and serving with Greek yogurt. Will keep for 3 days in an airtight tin.

Recipe from Good Food magazine, August 2015

Summer rarebit

Goat’s cheese, cider and grated beetroot take this classic Welsh version of cheese on toast to the next level.summer-rarebit

Ingredients:
150g pack soft goat’s cheese (or vegetarian alternative)
1 tbsp Dijon mustard
50ml cider
6 spring onions, sliced
1 egg
400g sourdough bread, thickly sliced
1 raw beetroot (about 140g), peeled
½ small pack dill, chopped
juice 1 lemon
watercress, to serve

Method
Heat grill to medium. In a large bowl, beat together the cheese, mustard, cider, spring onions and egg until combined, and set aside.
Place the slices of bread on a large baking tray and pop under the grill for a few moments to toast on one side. Turn over and spoon the goat’s cheese mixture onto the untoasted side. Put back under the grill for 8-10 mins or until golden.
Chop the beetroot into large chunks and coarsely grate or blitz in a small food processor. Add half the chopped dill and the lemon juice, and stir to combine.
Serve the rarebits topped with a spoonful of the beetroot and the remaining chopped dill scattered over and watercress on the side.

Recipe from Good Food magazine, July 2015

Calzone with greens

Ingredients
500g strong white bread flourgreens recipe-image
1 tsp dried yeast
1 tbsp olive oil
semolina or polenta for dusting

For the filling
12 slices chorizo
2 garlic clove, finely chopped
200g kale
cavolo nero or other leafy green
2 balls mozzarella, torn into pieces
walnut-size lump of Parmesan

Method
Put the flour, yeast, 1 tbsp oil, 300ml lukewarm water and a big pinch of salt in a bowl and mix to a soft, wettish dough. Knead in a mixer or by hand, lifting the dough as you work it to keep it light, until the dough is smooth – about 10 mins. Try not to add any more flour; it will get less wet as you work it, but should still be very soft when you finish kneading. Put in a bowl, cover and leave to rise for 2 hrs.
Heat oven to 200C/180C fan/gas 6. Put a pizza stone or heavy baking sheet in the oven. Cut any central tough veins out of the greens, then finely shred the leaves.
Divide the dough into 2 pieces. Roll one piece out into the largest rectangle that you can, then layer half the chorizo onto one half of it leaving a border around the edge. Sizzle the garlic in a little oil in a pan, then add the greens and toss. Tip half onto the chorizo, then add half the mozzarella and grate over lots of Parmesan. Fold the dough over, fold in and pinch the sides together, and slide onto a baking sheet dusted with semolina. Repeat with the remaining dough and filling, then bake for 15-20 mins or until puffed up and browned.

Recipe from Good Food magazine, February 2010