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  • Seasonal local food recipe No.356 – Wild garlic and cheese muffins

    Posted on March 26th, 2017 charlotte No comments

    Camel CSA’s chair Diana Barry recommends this River Cottage Handbook No.8 Pam Corbin recipe for wild garlic. Pam says: “It’s heady, yet sweet aroma combines beautifully with strong Cheddar to make moreishly good muffins.”

    wild-garlic-camelcsa-170317Makes 10 large muffins

    Preparation time: 10 minutes
    Cooking time: 20 minutes

    Ingredients
    250g plain flour
    2 tsp baking powder
    1/2 tsp bicarbonate of soda
    1/2 tsp salt
    flowering-wild-garlic-camelcsa-1703171 tsp English mustard powder or 1/2 rsp cayenne pepper (optional)
    125ml milk
    125ml plain yogurt
    1 egg
    100ml sunflower or rapeseed oil
    2 level tbsp finely chopped wild garlic leaves (about 20 leaves)
    100-150g strong Cheddar cheese, grated
    5 cherry tomatoes, halved (optional)

    Method
    Preheat the oven to 200C/Gas Mark 6. Sift the first five ingredients into a medium mixing bowl, making sure they are evenly blended together.

    Put the milk, yogurt, egg, oil, chopped garlic leaves and three-quarters of the cheese into a large mixing bowl. Beat together until well combined and the mture is like a very thick batter. Pour into the dry ingredients and stir very lightly, scraping son the sides, until just combined, with no clumps of dried flour lurking in the bottom of the bowl.

    Place 10 muffin cases in a muffin tray with holes 2cm deep / 6.5cm diameter. Divide the mixture between the cases, filling each 3/4 full. Place half a tomato, if using, on top of each muffin and sprinkle with the remaining sheese.

    Bake in the oven until well risen and golden on top.They should spring back into shape when touched lightly.

  • Seasonal local food recipe No.325 – Hugh’s Fish-rizo with broad beans

    Posted on May 22nd, 2016 Janet No comments

    This is from Hugh Fearnley-Whittingstall’s River Cottage Light and Easy. It takes the classic seasonings of chorizo sausage and mingles them with fresh fish to create a gloriously red, richly-flavoured dish.

    Serves 4

    broad-beans-in-pod-camelcsaPreparation time: 40 minutes
    Cooking time: 7-8 minutes

    Ingredients
    700 g white fish fillets, such as pollack, coley, whiting or haddock skinned and boned
    1 Tbsp unsmoked paprika
    1 tsp sweet smoked paprika
    a small pinch of cayenne papper
    2 tsps fennel seeds
    2 garlic cloves, sliced
    2 tbsps rapeseed or sunflower oil, plus a little extra for cooking
    150 g cooked broad beans, skinned if they are large
    Juice of 1/2 lemon
    sea salt
    a little roughly shredded mint (optional)

    Method
    Check the fish for pin bones, prising out any you find with tweezers, then cut into roughly 2 cm chunks.  Put into a bowl with the spices, garlic and oil.  Add a pinch of salt.  Turn together and leave for half an hour in the fridge.

    Heat a large frying pan or wok over a medium-high heat.  Add a trickle more oil, then the fish, and cook, tossing often, for 4-5 minutes, until cooked through.  Stir in the broad beans and cook for another minute.  Squeeze over the lemon juice and remove from the heat.  Taste and add more salt if needed.

    Divide between bowls and serve, with some fresh mint sprinkled over if you like.  Serve with rice, flatbreads or potatoes if you want a heartier supper.

  • Seasonal local food recipe No.295 – Hugh’s radish, mint and spring onion salsa

    Posted on September 26th, 2015 Janet No comments

    This taken from Hugh Fearnley-Whittingstall’s book River Cottage Light and Easy.  Hugh says “Crisp, crunchy and pretty, this colourful little side is delicious with chicken or fish.”

    Serves 4-6radishes-camelcsa-290515

    Preparation time; 10-15 minutes

    Ingredients
    150 g radishes
    5-6 spring onions, trimmed and sliced
    2 Tbsp chopped mint
    2 Tbsp extra virgin rapeseed or olive oil
    sea salt and freshly ground black pepper

    Method
    Trim the radishes, roughly chop them and put in a bowl.  Add the remaining ingredients, leave for 10-15 minutes if possible, then toss well and serve.

  • Seasonal local food recipe No.292 – Hugh’s porotos granados

    Posted on September 4th, 2015 Janet No comments

    If you can’t eat corn off the cob you could try cutting the kernels off the cob and putting them in this hearty soup.  The recipe can be found in River Cottage Veg Every Day by Hugh Fearnley-Whittingstall.

    Serves 6

    sweetcorn-camel csaPreparation time: 30 minutes
    Cooking time: 1 hour 45 minutes if using dried beans

    Ingredients
    2 Tbsp rapeseed or olive oil
    1 medium onion, chopped
    2 garlic cloves, finely chopped
    1 tsp sweet smoked paprika
    a handful of fresh oregano or marjoram, chopped
    100g small dried beans, such as pinto, navy or cannellini beans, soaked overnight or 400g tin beans, drained and rinsed
    1 litre vegetable stock
    1 bay leaf
    750g squash, such as butternut or onion, peeled, deseeded and cut into 2cm chunks
    200g French beans, trimmed and cut into 2cm pieces
    Kernels cut from 2 cobs corn
    sea salt and freshly ground black pepper

    Method
    Heat the oil in a large saucepan over a medium heat.  Add the onion and garlic and sauté gently for about 10 minutes.  Add the paprika and 1 Tbsp of the oregano.  Cook for another minute.

    If using dried beans, drain them after soaking and add to the pan, with the stock and bay leaf.  Bring to the boil, then reduce the heat and simmer for about 45 minutes, or until the beans are completely tender (dried beans vary, and sometimes this may take over an hour).

    Add the squash, stir well and simmer for 10-15 minutes until the squash is just tender.  If using tinned beans, add the drained, rinsed beans, the squash, bay leaf and stock at the same time, and simmer until the squash is just tender, 10-15 minutes.

    Then add the French beans and corn kernels and simmer for a further 5 minutes.  To finish, season well with sea salt and freshly ground pepper.  Stir in the remaining oregano, leave to settle for a couple of minutes, then serve.

  • Seasonal local food recipe No.277 – Hugh’s griddled asparagus spears with lemon dressing

    Posted on May 24th, 2015 Janet No comments

    This recipe is from Hugh Fearnley-Whittingstall’s book Veg Every Day.  These can be done on a barbie outdoors, on a ridged cast-iron griddle pan in the kitchen, or even, at a pinch, under a grill.  When barbecuing, threading the asparagus spears onto skewers makes it easier to turn and cook them without losing them through the bars of the grill.
    cornish asparagus portrait
    Serves 4

    Preparation time: 10 minutes
    Cooking time: 6 minutes

    Ingredients
    20-30 asparagus spears, trimmed
    4 Tbs olive or rapeseed oil
    juice of 1/2 lemon
    6-10 mint leaves, finely shredded
    flaky sea salt and freshly ground black pepper
    Parmesan, pecorino or hard goat’s cheese, to serve

    Method
    Light the barbecue well in advance if you are cooking outside.
    Soak 8 wooden skewers in water for 30 minutes.  If the asparagus spears are pretty thick – more than 5mm across the middle of the stem – or perhaps not so freshly cut, it’s best to blanch them first.  Add to a pan of boiling water, blanch for 1 minute, then drain and refresh in cold water.  Drain well and pat dry.

    Thread the asparagus on to the skewers, about 5-6 per skewer, pushing it through the middle of the spears.  Brush the asparagus with some of the oil and season with salt and pepper.

    If cooking indoors, heat the griddle or grill until hot, then place the asparagus skewers on the griddle or under the grill about 10cm from the heat.  If cooking on a barbecue, you want it medium-hot, rather than super-fierce – you should be able to hold your palm about 15cm above the coals for a few seconds.  Grill the asparagus spears for about 3 minutes on each side, depending on thickness, until tender in the centre and lightly charred on the outside.

    Whisk about 2 tablespoons oil with the lemon juice, some pepper and the mint to make a dressing.  Remove the asparagus from the skewers, arrange on a plate and trickle the dressing over them.  Sprinkle with flaky salt and shave some cheese over the top if you like.

  • Seasonal local food recipe No 77: Leeks with greens

    Posted on January 7th, 2011 Trish No comments

    A recipe from Hugh Fearnley-Whittingstall’s new River Cottage Everyday cookbook. ‘Soft, buttery, wilted leeks bring a lovely sweetness to any kind of lightly cooked cabbage or greens,’ he says. ‘Easy to throw together, can be made with different seasonal green throughout most of the year and works as a side dish to everything …’ It’s just got to be worth trying.

    Serves 4

    Preparation and cooking about 15-20 minutes

    Ingredients
    about 500g leeks
    a knob of unsalted butter
    1 savoy or other green cabbage, 2 heads of spring greens, or a few bunches of curly kale
    sea salt and freshly ground black pepper

    Method
    Trim the leeks, slice them finely (maximum 5mm) and give them a good rinse to get rid of any grit. Heat the butter in a large frying pan or wide saucepan and add the leeks with a pinch of salt. Let them cook gently for 5-6 minutes, stirring or shaking the pan occasionally, until wilted and tender.

    Meanwhile, grim and coarsely shred the cabbage, greens or kale. Cook lightly – in either a steamer or a large saucepan of salted water – for 3-4 minutes, until wilted and tender but not too soft. Remove from the heat immediately, drain well and let the excess moisture steam off for a minute or so. Then add to the pan of buttery leeks, along with some more seasoning, and stir over a low heat for about a minutes until thoroughly combined. Serve straight away.

    In theory you can use any leftovers for bubble and squeak … but in practice there rarely are any.