Posted on July 24th, 2015 No comments
This recipe is from my new book – River Cottage Light and Easy by Hugh Fearnley Whittingstall. It can be dished up as a light lunch or starter on its own or as a partner with some protein such as lentils, chickpeas, chicken or fish for something more substantial.
Preparation time: 15-20 minutes
For the dressing
2 Tbs no sugar added peanut butter
Finely grated zest of 1/2 lemon
1 Tbs lemon juice
1/2 tsp runny honey
sea salt and freshly ground black pepper
200g young small courgette
1 large or 2 small fennel bulbs
A little extra virgin rapeseed or olive oil
1 Tbs sunflower or pumpkin seeds or a mix of the two (optional)
A small handful of basil or mint leaves
To make the dressing, put all the ingredients in a bowl, adding salt and pepper as needed, bearing in mind that the nut butter will add salt. Add 2 tablespoons water and whisk until you have a thick mixture, smooth except for any chunks of nut. It should be loose enough to fall off the spoon in thick ribbons – you can whisk in a little more cold water, if necessary, to reach this consistency.
Top and tail the courgettes, then use a veg peeler to shave them lengthways into wafer-thin ribbons. Put into a large bowl. Trim the fennel, removing any tough and fibrous outer layers, saving a few of the fronds if there are any. Slice the fennel, top to bottom, as thinly as you can, and add to the courgettes.
Trickle a little oil over the veg, sprinkle with salt and pepper and toss lightly. Scatter the seeds, if using, over the veg and spoon on the dressing. Finish with roughly torn basil or mint leaves and fennel fronds if you have them, then serve.
Posted on April 19th, 2015 No comments
In the meantime young plants in the seeding tunnel are growing well in the warm conditions and strong spring light.
Posted on April 14th, 2012 No comments
Camel CSA’s hard-working secretary Mike Sadler loves fennel, so we’re sowing a whole 120-module tray of it especially for him. The seedlings will be planted outdoors later on our plot.
Other jobs for the growing team this Sunday morning include sowing more cabbage, chard and perpetual spinach (leaf beet) into modules. We’ll also be planting rocket in the polytunnel to add variety to our salad bags.
There’s parsnip seeds to sow straight into the ground as well as more onion beds to prepare and onion sets to plant.
See you there!