This is a really tasty side dish from food guru Yotam Ottolenghi in his Easy Ottolenghi series in The Guardian. For a change he’s cut back on his usual long list of ingredients!

He says: “I’ve been using chorizo a lot recently, as a quick way to add intensity to all sorts of vegetable dishes, but this also works very well without it; if you do leave it out, increase the paprika to about a tablespoon.”

Serves: four to six as a side dish

Preparation time: 10 minutes
Cooking time: 25-30 minutes

Ingredients
1 large cauliflower (1kg), trimmed and separated into 3-4cm florets
150g cooking chorizo, skinned and cut into 2cm pieces
2 red onions, peeled and cut into 2cm wedges
30g pitted green olives, torn in half
2 tsp sweet smoked paprika
30g pumpkin seeds
2 garlic cloves, peeled and crushed
3 tbsp olive oil
Flaked sea salt and black pepper
20g parsley leaves, roughly chopped

Method
Heat the oven to 220C/425F/gas mark 7. Put everything bar the parsley in a bowl with a teaspoon and a half of salt and a good grind of pepper. Mix well to combine, then spread out on a 30cm x 40cm baking tray lined with greaseproof paper.

Roast for 25-30 minutes, stirring gently halfway through, until the chorizo is cooked and the cauliflower is soft and browned. Leave to cool down for about 10 minutes, stir in the parsley and serve.

In all the boxes this week:-
*new season baby carrots
*Swiss chard
*spring onions
*parsley
*Cornish new potatoes (Mark Norman, Bodmin)
strawberries (Mitchell Fruit Garden)
cauliflower (Growfair, Cornwall)

Standard boxes also have:-
extra new potatoes
*mangetout OR podded peas
*mixed lettuce bag – including ‘Freckles’
Hispi ‘sweetheart’ cabbage (Growfair, Cornwall)

* = grown to organic principles
Please wash all vegetables and fruit. All produce grown by Camel CSA unless otherwise indicated

Try these delicious baby carrot dishes on Camel CSA’s recipes page: –
Baby carrots with lemon and thyme
Jamie’s best whole-baked baby carrots

We got hundreds of squash and pumpkin plants into the ground at our volunteer work morning on Sunday. Many thanks to Bob, Charlotte, Helen, Kathi, Mark M and our lead grower Mark Norman.

Standard box members have new-season rainbow chard, carrots and turnips this week. All boxes have new potatoes from our head grower Mark Norman’s organic smallholding on the outskirts of Bodmin.

In all the boxes:-
*mangetout OR podded peas
*beansprouts
*new potatoes (Mark Norman, Bodmin
Cornish asparagus (Lower Croan, Sladesbridge)
strawberries (Mitchell Fruit Garden)
cauliflower (Growfair, Cornwall)

Standard boxes also have:-
extra new potatoes
*rainbow chard
*new carrots
*new turnips

* = grown to organic principles
Please wash all vegetables and fruit. All produce grown by Camel CSA unless otherwise indicated

Try these winning ways with new potatoes on Camel CSA’s recipes page: –
New potatoes baked in parchment
Roast Cornish new potatoes with garlic and  lemon

Old tricks… Our growers hang seed trays in mid-air to deter the long-tailed fieldmouse.

The beautiful weather in Cornwall is bringing on the summer crops fast. As well as peas, we all have more strawberries and asparagus in the boxes this week.

In all the boxes:-
*mangetout OR podded peas
*beetroot
*herb bag – rosemary, parsley and chives
Cornish asparagus (Lower Croan, Sladesbridge)
strawberries (Mitchell Fruit Garden)
new potatoes (Growfair, Cornwall)

Standard boxes also have:-
extra new potatoes
*Swiss chard
*mixed salad leaves – assorted lettuce, baby chard
cauliflower (Growfair)

* = grown to organic principles
Please wash all vegetables and fruit. All produce grown by Camel CSA unless otherwise indicated

Try these mangetout and pea dishes on Camel CSA’s recipes page: –
Frank’s mangetout and shitake mushroom stir-fry    
Hugh’s risoni with baby peas (or broad beans), bacon and garlic

I might have been tempted to make this recipe from Hugh Fearnley-Whittingstall’s River Cottage Veg Every Day! for lunch today had we not already eaten the broad beans out of this week’s box!

Serves 4

Preparation time: 10 minutes
Cooking time: 10 minutes

Ingredients
12-15 asparagus spears, trimmed
200 g baby broad beans (podded weight)
A bunch spring onions, trimmed
2 Tbsp olive oil
4 large slices sourdough bread (or other robust bread)
1 garlic clove, halved (optional)
Extra virgin olive oil, to trickle
50 g mild, crumbly goat’s cheese
sea salt and freshly ground black pepper

Method
Bring a pan of salted water to the boil, add the asparagus spears and blanch for two minutes.  Scoop them out and drain.  Let the water come back to the boil.  Now add the baby broad beans and blanch for 30-60 seconds until tender, then drain.

Slice the spring onions on the diagonal into 1-2 cm pieces.  Heat the olive oil in a frying pan over a medium heat, add the spring onions and fry fairly gently for 2-3 minutes, until just beginning to soften.  Cut the asparagus spears into 2-3 cm pieces and add, along with the broad beans, to the spring onions in the pan.  Add salt and pepper and toss the whole lot together over the heat, for just a minute, then take off the heat.

Meanwhile, toast the bread.  Rub very lightly with the cut garlic clove, if you like.  Trickle the toast with a little olive oil.  Crumble the goat’s cheese over the veg in the pan and stir very lightly again.  Pile this veg mixture on to the toast, trickle with a touch more olive oil and serve.

Our early summer crops are starting to come on nicely. We have the last of the polytunnel-grown broad beans in the boxes this week along with the first of the podded peas for a lucky few.

In all the boxes this week:-
*broad beans
*turnips
Cornish asparagus (Lower Croan, Sladesbridge)
rhubarb (Mitchell Fruit Garden)
cauliflower (Growfair, Cornwall)
potatoes (St Lawrence Farm, Bodmin)

Standard boxes also have:-
new potatoes (Restharrow Farm, Trebetherick)
*mangetout OR podded peas
*mixed salad leaves – assorted lettuce, rocket, baby chard
*radishes

* = grown to organic principles
Please wash all vegetables and fruit. All produce grown by Camel CSA unless otherwise indicated

Try these cauliflower dishes-with-a-difference on Camel CSA’s recipes page: –
Cauliflower with saffron, pinenuts and raisins
Roasted cauliflower gigli with pine nuts and currants

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

Preparation 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.

In all the boxes this week:-
*broad beans
*sprouted mung beans
*mixed salad leaves – assorted lettuce, rocket, baby chard
Cornish asparagus (Lower Croan, Sladesbridge)
Cornish strawberries (Mitchell Fruit Garden)
potatoes (St Lawrence Farm, Bodmin)

Standard boxes also have:-
extra potatoes
*chives/parsley bag
*Swiss/rainbow chard
*mangetout peas OR purple sprouting broccoli OR turnip bunch

* = grown to organic principles

Please wash all vegetables and fruit. All produce grown by Camel CSA unless otherwise indicated

Try these broad bean dishes on Camel CSA’s recipes page: –
Simple ways with broad beans
Broad bean and feta frittata

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