a recipe from River Cottage by Hugh Fearnley-Whittingstall
"If I had to name my favourite first harvest of the year, I think it would be the baby broad beans. After enjoying a few portions of lightly cooked beans with a little melted butter, I move on to some simple combinations and thin slivers of lightly fried chorizo is one of my favourites."
Instructions 1. Cook the broad beans in boiling salted water for just 2 minutes, then drain. 2. Heat the oil in a small pan and fry the chorizo in it for a minute or so, until lightly crisp. 3. Throw the broad beans in the pan and toss with the chorizo for a minute, so the beans are heated through and coated with the spicy oil. 4. Serve at once.
A great 'one-pot' meal, served with mustard and bread as a main course.
Ingredients 2 tablespoons unsalted butter 1 large onion, sliced thinly 1 tablespoon sugar 1 teaspoon salt 360 ml beer 450 g smoked sausages, cut into thumb-length pieces 1 head green cabbage, halved lengthwise, cut into two-finger-width wedges 300 g potatoes, cut into two-finger-width chunks Pepper to taste Instructions 1. Melt the butter in a large pan over medium-low heat, add the onion, sugar and salt and cook them, stirring frequently, until the onion is golden, about 15 minutes. 2. Stir in the beer, scraping up any bits from the bottom of the pan. 3. Add the sausages, cabbage and potatoes and simmer, covered, stirring occasionally, until the veggies are tender. This should take about 40 minutes. 4. Serve the sausages and veggies in big bowls with plenty of the cooking liquid, sprinkled with freshly cracked pepper.
Serves 6-8 Ingredients 400 g carrots 400 g parsnips 400 g Swede 150 ml extra-virgin olive oil 4 cardamom pods, lightly crushed 1 tbsp honey Salt and pepper
Instructions 1. Preheat oven to 200C/ 400F/ Gas Mark 6. 2. Peel all of the vegetables. 3. Quarter the carrots and parsnips lengthways. 4. Cut the Swede into chunks. 5. Heat the olive oil in a roasting tin and add the vegetables, turning them to coat well. Roast for around 30 minutes, turning a couple of times. 6. Add the crushed cardamom pods and honey to the vegetables. Turn to coat evenly. 7. Return to the oven and bake for a further 30 minutes until the vegetables have browned. Don't let them lose their shape! 8. Transfer to a serving dish and sprinkle with salt and pepper.
ingredients 1 tbsp olive oil 1 large onion chopped 1 garlic clove crushed 1 tbsp ground coriander 1 tsp ground cumin ½ tsp ground turmeric 600ml vegetable stock 300ml coconut milk 1 small cauliflower broken into florets 2 tbsp chopped coriander (reserve 4 leaves for decoration)
instructions Fry the onion and garlic with the olive oil until soft. Stir in the spices and fry for another minute. Add the vegetable stock and the coconut milk and bring to the boil. Add the cauliflower florets and simmer until just tender. Blend the soup and season if needed. Stir in the chopped coriander and serve very hot, decorated with the reserved leaves.
Ingredients 800g potatoes, peeled and cut into large chunks 1 celeriac, peeled and cut into large chunks Salt and pepper to taste 120ml of milk or cream, warmed 4 to 6 tablespoons butter or olive oil
Instructions 1. Boil potatoes until tender - about 15 minutes. 2. Boil the celeriac separately until tender - about 10 minutes. 3. Drain both. 4. Mash together, thinning with the warm milk as you go. 5. Season with salt and pepper, and stir in the butter or olive oil to taste.
N.B. The Celeriac has a strong ‘celery’ smell and a hint of ‘celery’ taste when eaten alone, but when mashed and following the above recipe the ‘celery’ taste is non-existent! (I don’t like celery, but this is lovely!)
ingredients 1lb/ 500g chard or spinach beet leaves, or spinach 10oz/ 300g boned pork belly 2oz/ 60g lean unsmoked bacon ¼ tsp quatre-épices OR a pinch each of ground nutmeg, cinnamon, cloves salt pepper piece of caul fat, or fat pork (not bacon) strips
instructions 'The quantities given below make a delicious small pâté that many people find more agreeable than the all-meat recipes. If you have no chard or spinach beet, spinach may be used instead.
'Wash, cook and chop the greenery. Mince the pork and bacon. Mix them all together and season with the quatre- épices, salt and plenty of pepper. Wrap the pâté in a piece of softened caul fat and fit it into a small ovenproof pot. If you cannot get caul fat from your butcher, put some fat pork strips over the top of the pâté to keep it basted.' [or enclose it in a roasting bag].
Aga: Bake for 2 hours in the simmering oven or until it tests with a meat thermometer as done. If necessary unwrap and brown at the very top of the roasting oven.
OR Stand in a dish of water and bake at 360 degrees F / 180 degrees C for 40 minutes.
Cool and keep for 24 hours in the refrigerator before eating.
we are an organic food and grocery shop, based in Ammanford, Carmarthenshire, South Wales - which being just 10 minutes from the end of the M4 and central to the Amman and Towy valleys is easily accessable.
we deliver organic food and groceries in the South Wales area (SA post code area - Swansea, Llanelli, Neath, Ammanford, Llandeilo, Pontardawe, Ystradgynlais) throughout the week - anything from an organic veg box to a whole range of organic food and other organic produce that can be selected from the list opposite.
