Blackcurrant Muffins
Tested on the Organiclea team this week, easy and delicious! They are suitable for vegans but Hannah’s note is that this also made them very cheap to make. Another tip is to freeze your blackcurrants and use straight from freezer …
Stewed Blackcurrants
Goodbye strawberries, hello blackcurrants! This is our first year of harvest for the blackcurrant plants. They are quite tart so would benefit from some sweetening. First remove the currants from any stalks, then in a pan with 1 …
Madhur Jaffrey’s simple Cucumber Salad
275 g cucumber, about 25cm 1/3 tsp salt pinch cayenne pepper freshly ground black pepper 1/3 tsp roasted and ground cumin seeds 1 lemon, juice only Peel the cucumber and cut it into half, crosswise or three pieces if your …
Plum mint Salsa
Makes about 2 cups 4 ripe plums pitted and diced 1 jalapeño chilli diced 2tbs fine chopped mint leaves Pinch of salt and sugar ¼ – ½ small red onion or spring onion Juice of lemon or lime Put halved, …
Broadbeans with Lettuce
Based on a Nigel Slater recipe, this simple dish really embraces the seasonal flavours of mid summer. Heat a little butter or olive oil in a large shallow pan until the butter is foaming. Cut the spring onions into 1inch …
Radish & Chard Tacos
Thinly slice your radishes and a small onion (or better still a few spring onions!). Combine this with the juice of a lemon, salt, very finely sliced chard or spinach, a finely sliced chilli and small handful of roughly chopped …
Crusted Courgettes with Chard:
In a wide bowl, combine breadcrumbs, salt, pepper and herbs (thyme, parsley or rosemary). Slice the courgette length ways and pat firmly into the bread crumbs, covering each side. Heat a little oil in a frying pan. Wait till the …
Poached Peaches with Lemon Balm or Lemon Verbena
Place your peaches in a pan covered with water. Add ½ tablespoon of sugar for each peach and a handful of lemon balm or lemon verbena leaves (dried works too).Bring to the boil, turn down the heat and let simmer …
Spring Greens with Mustard Seeds:
Serves 2: Finely shred 400g spring greens.. Heat 4 tbsp oil in a deep pan. Add 2tsp mustard seeds. When they crackle add 1 chopped green chilli, a chopped 5mm square piece of fresh ginger and 10 curry leaves (optional). …
Grilled coconut kale
Ingredients: 1 bunch kale, leaves cut into wide strips 1 can coconut milk Pinch of salt Pinch of cayenne, paprika, or spices 1 tablespoon fresh squeezed lemon juice As more of a side dish than a main course, this makes …
Spring Garlic Risotto
Spring Garlic Risotto Ingredients 1 tablespoon olive oil 30g butter or extra olive oil 250g risotto rice (arborio) splash white wine or vermouth (optional) 1 litre vegetable stock (hot) 3 wet spring garlic, sliced thinly 1 small onion, chopped finely …
Rhubarb – 3 ways with
Rhubarb is a vegetable native to Siberia. The leaves are poisonous due to their very high levels of corrosive oxalates; it’s the stalks that we eat. They are intensely sour. Counterracted with sufficient sugar, their fascinating flavour emerges: …
