This is from Classic Indian Recipes by Manju Malhi.  It’s a quick salad with a simple dressing of lemon juice and salt, the main flavours coming from the chilli and coriander. The recipe says to grate the radishes but I have found finely slicing them to be perfectly adequate and easier on the fingers!

Serves 2-3

Preparation time: 15 minutes

Ingredients
150g radishes, topped and tailed
1 small white onion, finely chopped
1/2 tsp salt
1 green finger chilli, finely chopped
2 medium tomatoes, finely chopped
2 tsp lemon juice
30g coriander leaves, roughly chopped

Method
Coarsely grate or finely slice the radishes and mix with the rest of the ingredients.  Serve as a fresh relish with a curry.

Lots more freshly-picked and flavoursome veg to enjoy in Camel CSA’s weekly vegetable boxes.

All boxes have: –
* radish bunch (Camel CSA)
* sprouted mung beans (Camel CSA)
* stir-fry oriental leaves – mibuna, mizuna, spinach (Camel CSA)
* mixed salad bag (Camel CSA)
* purple sprouting broccoli (Camel CSA/Restharrow)
leeks  (Restharrow)
potatoes ‘Wilja’ (Restharrow)

Standard boxes also have: –
extra 500g potatoes
* rhubarb (Camel CSA)
* red Russian kale (Camel CSA)
* swede (Camel CSA)

* = grown to organic principles
** baby leaf beet, lettuce, rocket,  red mustard and golden mustard greens

Back-breaking work! Our volunteer work group spent Sunday morning digging out dock weed roots. The docks had been struggling to survive under a weed-suppressing layer of black plastic laid down a year ago.

Grateful thanks to the deep-digging team – Callum, Cath, Charlotte, Emily, Jane, Mark M, Mark N and Mike.

In honour of St Patrick’s Day on Monday this recipe from former Riverford head chef Jane Baxter is an easy way to make potato farls (potato scones).  Apparently it is ideal for a novice or nervous baker!

Makes 8 small farls

Preparation time: 15 minutes
Cooking time: 30 minutes

Ingredients
500g floury potatoes, such as King Edward or Desirée
50g butter
50g plain flour, plus extra for rolling out
¼ tsp baking powder
Salt and black pepper
Extra butter, for cooking

Method
Peel the potatoes, then cut them into quarters. Cover with water in a saucepan, season with a pinch of salt and cook for about 15 minutes or until they become tender. You can check this by sticking a knife into them, it should slide out again easily. Drain well, then return the potatoes to the pan.

Melt the butter in a pan and add to the potatoes. Mash until smooth. For the best results, pass the potatoes through a potato ricer or mouli – otherwise, use a standard potato masher.  Sift the flour with the baking powder into the potato mix and stir to combine. Taste for seasoning and adjust, if required. The dough should come together and away from the sides of the pan. You can add more flour if the mixture is too wet and a little milk if it is too dry.

Divide the dough into two halves. Form one piece into a ball, then roll it out on a floured surface and into a rough circle with a diameter of about 15 cm and a thickness of 5mm to 1cm. Cut the circle into quarters.

Heat a non-stick shallow frying pan over a medium heat with a little butter to grease the surface. Transfer the four pieces to the pan and cook for around 3 minutes or until golden brown. Flip over and cook the other side for another 3 minutes. Remove to a warm plate.  Repeat the process with the other half of the dough mix.

Serve with lashings of melted butter and a sprinkling of salt or as part of a cooked breakfast.

The spring sunshine is helping to bring things on. Camel CSA’s vegetable boxes also have freshly-picked salad leaves from our polytunnel and tender sprouting broccoli from Restharrow Farm, Trebetherick.

All boxes have: –
* spinach or chard leaves (Camel CSA)
* mixed salad bag (Camel CSA)
* sprouting broccoli (Camel CSA/Restharrow Farm)
onions (Restharrow)
red cabbage  (Restharrow)
cauliflower (Restharrow)
potatoes ‘Wilja’ (Restharrow)

Standard boxes also have: –
extra 500g potatoes
* flat-leaved parsley (Camel CSA)
* beetroot (Camel CSA)
* leeks (Camel CSA)

* = grown to organic principles
** baby leaf beet, pak choi, lettuce, rocket,  red mustard and golden mustard greens

I was first introduced to this dish when our son was at nursery school – he is now 23 and I am still cooking it!  It is from the Cranks recipe book.

Serves 4

Preparation time: 30-40 minutes
Cooking time: 30 minutes

Ingredients
125g millet
600ml water
75g butter or margarine
2 medium leeks sliced
1 large carrot grated
4 sticks celery thinly sliced
300ml milk
25g plain flour
3 tbs parsley, chopped
grated rind and juice of 1/2 lemon
salt and pepper to taste
125g cheese grated

Method
Cook the millet in the measured boiling water until just tender and all the water has been absorbed.  Melt 50g butter in a saucepan, add the prepared vegetables ansd saute for 10-15 minutes, stirring frequently. Meanwhile, melt the remaining 25g butter in a saucepan and add the flour and cook for 1 minute.  Stir in the milk, parsley, lemon juice and rind and bring to the boil.  Reduce the heat and simmer for 2 minutes before adding half the grated cheese.  Combine the cooked millet, vegetables and cheese sauce, season to taste and transfer the mixture to an ovenproof serving dish. Sprinkle the remaining grated cheese over and bake in the oven gas mark 5/180°C for 30 minutes or until golden brown on top.

All veg boxes have: –
* sprouted mung beans (Camel CSA/Mark Norman)
white sprouting broccoli (Restharrow Farm)
onions (Restharrow)
leeks  (Restharrow)
cauliflower (Restharrow)
Jerusalem artichokes (Restharrow)
potatoes ‘Wilja’ (Restharrow)

Standard boxes also have: –
extra 500g potatoes
* spinach or chard (Camel CSA)
swede (Restharrow)
white cabbage (Restharrow)

* = grown to organic principles

This is a favourite winter warmer in our house and originates from the Cranks recipe book.  It started out as a pie but as I’m lazy and don’t particularly like making pastry I missed it out and just baked the filling!

Serves 4

Preparation time: 30 mins
Cooking time: 25-30 mins

Ingredients
500g potatoes, peeled and cut into chunks
450g onions, thinly sliced
3 tbs olive oil
25g butter
15g parsley, chopped
125g cheese, grated
2 cloves garlic crushed
1 tbs milk
salt and pepper to taste

Method
Boil or steam the potatoes until tender.  At the same time saute the onions in the oil until really soft.  Combine the potatoes and onions, add the butter, parsley, half the cheese, garlic, milk and season well.  Place the mixture in a greased ovenproof dish and sprinkle with the remaining cheese.  Bake at gas mark 6/200°C for 25-30 minutes until golden brown on top.  This is delicious served with baked beans.

All boxes have: –
* mixed salad bag (Camel CSA) **
onions (Restharrow Farm, Trebetherick)
* purple or white sprouting broccoli (Camel CSA/Restharrow)
bay leaves (Bridget Gould, St Tudy)
swede (Restharrow)
cauliflower (Restharrow)
potatoes ‘Wilja’ (Restharrow)

Standard boxes also have:-
extra 500g potatoes
* curly kale (Camel CSA)
leeks (Restharrow)
red cabbage (Restharrow)

* = grown to organic principles
** mibuna, mizuna, baby leaf beet, pak choi, lettuce, rocket,  red mustard and golden mustard greens

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