Serves 4 Ingredients 3-4 medium potatoes, pared and sliced 1 medium onion, peeled and sliced 115g pound fresh shiitake mushrooms (Welsh!) 3/4 teaspoon salt 1/4 freshly ground black pepper 1 teaspoon dried thyme leaves 1 cup whipping cream 2-3 Tablespoons chopped, fresh parsley
Instructions 1. Butter a shallow baking dish. 2. Layer the potatoes, onions and shiitake mushrooms. 3. Sprinkle with salt, pepper and thyme. 4. Pour cream over the top. Cover with lid or foil. Bake at 350º for 30 minutes. 5. Remove the foil or lid and bake 30 minutes longer or until the potatoes are tender and the sauce has thickened and is creamy and smooth. 6. Sprinkle with parsley and serve hot.
Strawberries are just great on their own, or why not add some double cream or sprinkle with sugar. Lovely mixed in with yogurt, with cereal, ice-cream or added to a fruit smoothie. Or for something different why not try the following...
Strawberry Sandwiches by Hugh Fearnley-Whittingstall
Instructions 1. Lightly butter the bread. Hull the strawberries and slice fairly thickly (about 3mm/1/8in slices). 2. Arrange the strawberry slices on the bread as close together as possible without overlapping. Sprinkle lightly with caster sugar and add a few twists of black pepper if using. 3. Place a round of buttered bread on top to complete the sandwich and cut into halves or quarters.
Variation To make a summer tea-time treat into an indulgent pudding, spread the bread thickly with clotted cream (instead of the butter) and be a bit more generous with the caster sugar.
Ingredients 250 g spinach, washed and stemmed 2 free range eggs, hard-boiled 2 large or 3 smaller organic tomatoes 2 cloves garlic, peeled and crushed 1 onion, peeled and chopped 2tbsp lemon juice 1tbsp vinegar
Instructions 1. Pat the spinach leaves dry and then tear the leaves. 2. Peel and chop the eggs and then mix them in a large salad bowl with the garlic, onion, lemon juice and vinegar. 3. Add the spinach, toss well and serve immediately.
Carrot Soup With Spinach
Ingredients 450 g (1 lb) carrots, scrubbed 1 small parsnip, peeled and chopped 1 small onion, peeled and quartered celery rib, cut into 5 cm (2 in.) pieces 710 ml (1 1/4 pints) vegetable stock 1/4 tsp nutmeg 110 g (4 oz) spinach leaves, rinsed and tough stems discarded 30 g (1 oz) croutons
Instructions 1. Combine first 5 ingredients in a heavy saucepan over high heat. Cover and bring to a boil. 2. Reduce heat to low and simmer 30 minutes. 3. Using a slotted spoon, transfer vegetables to a food processor or blender. 4. Add a small amount of cooking liquid and purée vegetables. 5. Return purée to saucepan with stock. 6. Add nutmeg and salt and pepper to taste. 7. Place spinach in a food processor or blender. Add 240 ml (8-1/2 fl oz) of soup to spinach and purée. 8. Stir spinach purée into soup and serve hot with croutons.
Spinach And Rocket Salad This salad is easy to make and is great for a sunny spring day. You can add even more flavour by using the Parmesan shavings. The key is to wash and dry the salad leaves thoroughly, so the dressing clings to them, giving a wonderful flavour.
Note: you may want more rocket & spinach, depending on how hungry everyone is!
Dressing 2 tablespoons olive or sunflower oil 1 garlic clove 1 teaspoon Dijon-style mustard 1 tablespoon balsamic vinegar Pinch of sugar / honey Salt & black pepper to taste
Instructions 1. Wash the rocket and spinach leaves and dry thoroughly. 2. Chop the parsley and mix with the leaves. 3. Crush the garlic clove. 4. Put all the dressing ingredients in a jar and shake well, until they are thoroughly mixed. 5. Add the dressing to the salad and mix well. 6. Finish the salad with shavings of Parmesan cheese. If you don't have a cheese slicer, you can use a potato peeler or a sharp knife to create shavings. 7. Remove from the heat and add the herbs. Liquidise until smooth. Add more water, if the soup is too thick.
Notes & Variations on Spinach And Rocket Salad Delicious served with garlic bread. For a more summery version, try adding some pitted black olives.
Spinach & Potato Curry (Sag Aloo)
Serve it with rice. It goes really well with lentil dahl.
Serves 4 as a large side dish Ingredients 250g potatoes 200g fresh spinach leaves (or you can use Swiss chard, if you have some) 1 tin tomatoes 1 tablespoon olive oil 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 small chilli 1/2 stock cube
Instructions 1. Heat a thick bottomed pan until it is hot. Add the cumin and coriander seeds and cook for 2 minutes, until toasted. Allow to cool and then grind in a pestle & mortar. 2. Scrub the potatoes and chop them into 1/2 inch cubes. 3. Wash the chilli and de-seed it. Slice it finely. 4. Heat the oil in a pan and then add the chilli and the spices. Cook for a minute. 5. Add the potatoes, tomatoes and 1/2 stock cube and mix well.Cover and simmer for 15 minutes, until the potatoes are almost cooked. 6. Wash the spinach thoroughly and chop roughly. Add to the pan. Stir and cover. Simmer for 5 minutes until the spinach is wilted and the potatoes fully cooked.
Delicious with rice, mango chutney or lentil dahl.
Notes & Variations Swiss chard also works well with this recipe, if you don't have any spinach.
Experiment with your favourite curry spices, to create your own version of this sag aloo style dish.
Instructions 1. Peel the onions and chop finely. Peel the garlic and crush. 2. Heat the oil in a large pan and saute the onions and garlic for 10 minutes, until softened. 3. Wash the carrots and grate them. Add to the pan and stir well. 4. Add the risotto rice and stir well. Cook for 5 minutes. 5. Add 1/3 of the stock and stir. Cover and simmer until the water has almost evaporated. 6. Add another 1/3 of the stock. Stir, cover and simmer until almost evaporated. Continue doing this until the rice is softened, but still has a slight bite. 7. Add the parsley and parmesan (if using)
Spring greens are sweet, tender, full of flavour and packed with vitamins. They are delicious steamed or stir-fried and need quick minimal cooking.
Spring Greens with Onion & Garlic
Instructions 1. Wash the spring greens, trim the ends off the tough stalks, shred finely. 2. Steam for about 5 minutes until the stalks are tender. 3. While the greens are steaming, sauté a finely chopped onion in oil or butter until soft, add a crushed clove of garlic and cook for 1-2 minutes. 4. Add the drained greens and stir well, season with sea-salt & freshly-ground black pepper. Serve with a knob of butter and, as an optional extra, a sprinkling of freshly-grated parmesan cheese.
Stir-Fried Greens with Ginger & Garlic
Instructions 1. Wash the spring greens, trim the ends off the tough stalks, shred finely. 2. Finely chop an onion, a clove of garlic and some fresh root ginger. 3. Heat a little oil in a wok or frying pan, fry the onion until soft, add the ginger and garlic and fry for a couple of minutes. 4. Add the greens and cook quickly until tender. 5. Season with shoyu or tamari and sprinkle with sesame seeds to serve.
Spring Greens with Garlic and Soy Sauce
Instructions 1. Chop two whole greens cross-ways into strips of 1cm or less. Chop almost down to the stump. The stems and leaf ribs are the sweetest bits. 2. Heat the oil in a wok or heavy bottomed pan over a high heat. Peel and lightly crush the garlic with the back of a knife. Keeping the cloves whole will avoid burning. Cook in the oil for just about 20 seconds and add the greens before the garlic browns. Cook for about 2 minutes turning constantly in the oil. 3. Add two or three shakes of soy sauce, cook for a further 15 seconds and serve.
Swede can be used in so many different ways! They can be roasted, boiled, steamed, stir-fried, mashed or stewed, added to roast potatoes, roasted with leeks and onions. You can add them to curry, beef stew, savoury pies, hearty soups (like sausage and bean), and fancy purees! They take longer to cook than potatoes (25 minutes to boil), so add them first in soups and stir-fries. Here are more ideas:
Purée - puree equal parts of boiled swede and potato (or carrots, butternut squash, parsnips, sweet potato…) with salt, pepper, milk or some cooking liquid and a big pinch of brown sugar. Drizzle with melted butter.
Apple bake - mash 1 cooked swede with 2 apples (add the peeled apple pieces to the water during the last 5 minutes of boiling the swede). Add 3 tablespoons butter, a pinch of ground nutmeg and salt and pepper. Spoon into a casserole dish, cover with buttered breadcrumbs, and bake uncovered at 170°C, 325°F, gas 3 for 20 minutes.
Chips - slice the swede into finger-width discs. Slice across each disc to make thin chips. In a single layer, sauté the chips in a thin layer of olive oil (or deep fry in vegetable oil) in a large frying pan - or oven bake tossed in oil until they are just beginning to brown. Drain on a kitchen towel and salt lightly.
Gratin - quarter 1 swede and slice it thinly. Par-boil the swede for 5 minutes and pat dry. Layer in a casserole dish with equal parts of other par-boiled root vegetables, or thinly sliced raw potatoes. Sprinkle with a little flour, 2 handfuls of grated cheese, salt and pepper – then pour over a mixture of milk and cream (about 500ml total). Cover and bake at 180°C, 350°F, gas 4 for 30 minutes. Uncover and bake 30 minutes more to brown.
Soup - softly cook 3 bacon slices in a covered soup pot. Add 1 chopped swede and equal parts of potato or sweet potato, cover with water and simmer, covered, for 45 minutes. Puree, season with salt and pepper, mix in 100ml cream, and serve topped with more fried bacon pieces.
Swede with caramelised Onions
A great side dish to go with rich meats like lamb and pork. Serves 4-6, or increase the amount by adding cubed potatoes or carrots to the swede.
Ingredients 5 tablespoons butter 800 g onions, halved, thinly sliced 1 swede, peeled, cut into medium bite-sized cubes 1 ½ tablespoons honey
Instructions 1. Melt 3 tablespoons of butter in a large frying pan over a medium-low heat. 2. Add the onions and cook them gently until they are brown, stirring frequently. This should take about 4-5 minutes. 3. Meanwhile cook the swede in a large pot of boiling water for about 20-25 minutes, until it is tender. Drain it well. 4. Melt the remaining butter in a large frying pan over medium-low heat, add the swede and cook it until it is heated through. 5. Drizzle honey over the top and stir in the onions. 6. Season to taste with salt and pepper.
Roasted vegetables with cardamon
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.
Serves 4 Ingredients 200g tomatoes, diced 1 medium onion, diced 4 tbsp chopped coriander (or parsley/mint) 1/2 tsp cumin, roasted and ground 1/2 tsp cayenne pepper 2 tbsp lemon juice or vinegar 3/4 tsp salt
Instructions 1. Combine all the ingredients together in a bowl and serve either with spicy fish dishes, indian food or just on some toast for a great healthy snack.
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