Kale Recipes Purple Broccoli Recipes Recipes

Purple sprouting broccoli & kale gratin

Ingredients 400g kale 15g butter 1 small garlic clove, finely chopped really generous grating of fresh nutmeg 300g purple sprouting broccoli 500ml double cream 100g fontina, very thinly sliced 50g parmesan, grated Method Heat oven to 200C/180C fan/ gas 6. Remove the tough stems from the kale, then boil it in lightly salted water for 3-5 mins. Drain and press out the excess water. Heat the butter in a frying pan and add the kale and garlic. Cook over a low-to-medium heat for a few mins. Season well and add…

Read More
Recipes Squash Recipes

Summery stuffed squash

Ingredients 1 small butternut squash 100g artichokes from a jar 100g mozzarella & sundried tomato pot 1 ready-to-eat grain & chickpea pouch Method Heat oven to 200C/180C fan/gas 6. Halve the squash and scoop out the seeds. Put in a microwaveable bowl, cover and microwave on High for 20 mins until softening. Scoop out the flesh with a spoon, reserving the skin, and mix with the remaining ingredients. Spoon back into the skin and transfer to a baking tray. Cook for a further 10-15 mins until tender and the cheese…

Read More
Recipes Spring Onions Recipes

Pea & spring onion tart

Bake mature cheddar or Beaufort cheese into your pastry base and fill with a creamy pea mix with  nutmeg and spring onions. Ingredients For the pastry: 200g plain flour, plus extra for dusting 100g butter, chopped 50g Beaufort (or mature cheddar ), finely grated For the filling: 25g butter bunch spring onion, sliced 200g frozen pea 150ml milk 3 large eggs 200g crème fraîche good grating of nutmeg 100g Beaufort (or mature cheddar), grated Method Heat oven to 200C/180C fan/gas 6. To make the pastry, tip the flour and butter…

Read More
Recipes Spring Greens Recipes Spring Onions 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…

Read More
Courgette Recipes Recipes Spinach Recipes

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…

Read More
Leek Recipes Recipes

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…

Read More