Category Archives: Recipes

Oven Roast Roots Fritata

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Mixed Veg

 

 

 

 

 

Ingredients  (Serves 4-6)

600g mixed winter veg such as

shallots or onions, carrots, pumpkin or squash,

parsnip, celeriac, beetroot, potatoes

 

1 large garlic clove finely chopped

3 tablespoons of rapeseed or olive oil

7 large or 8 medium eggs

A handful of mixed herbs such as

curly parsley, chives, and thyme finely chopped

About 20g Parmesan or other well-flavoured hard

cheese grated

Sea salt and freshly ground pepper

Pre-heat the oven to 190 degs gas mark 5. Meanwhile, prepare your chosen veg: peel shallots or onions and quarter or thickly slice; peel carrots and cut into 5mm slices; peel squash or pumpkin, deseed and cut into 2-3cm cubes; peel parsnip and celeriac and beetroot and cut into 1-2cm cubes; cut potatoes into 1-2cm cubes.

Put all the veg into an ovenproof dish, about 23cm square. Add the garlic, oil and plenty of salt and pepper and toss well. Roast for about 40 minutes, stirring halfway through, until the veg are all tender and starting to caramelise in places.

Beat together the eggs and the chopped herbs and some more salt and pepper. Take the dish from the oven, pour the egg evenly over the veg and scatter over the grated cheese. Return to the oven for 10-15 minutes until the egg is all set and the top is starting to colour. If your oven has a grill you can use that to accelerate the browning of the top. Leave to cool slightly, then slide the frittata out onto a plate or board. Serve warm or cold. Perfect lunchbox fare.

From :River Cottage Veg Everyday. Hugh Fearnley-Whittingstall

Rhubarb and Ginger Cheesecake

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Ingredients

200g ginger biscuits

100g unsalted butter

400g full-fat soft cheese

50g icing sugar

Juice of ½ lemon

1 tsp ground ginger

100g Greek yogurt

50g preserved stem ginger (in syrup) chopped

For the rhubarb compote:

300g rhubarb (washed)

85g caster sugar

1 ball preserved stem ginger (in syrup) chopped (optional)

Or if you are short of time, just use a jar of Beechwood’s Early Season Rhubarb and Ginger Jam

Method

Prepare compote, cut rhubarb into 3cm lengths and mix with sugar and chopped ginger and leave for 1hr or, even better, overnight.

Drain the rhubarb and pack tightly into a buttered non-metal ovenproof dish, reserving the syrup.  Cover with foil and bake at 170 degs C/Gas 3/fan oven 150 degs C for approx 20 mins, or until soft but still holding its shape. Leave covered until cool.

To make the cheesecake, whizz the biscuits in a food  processor or crush in a sealed bag until you get fine crumbs.  Gently melt the butter then mix into the crumbs.  Press evenly into a greased and based-lined 20cm loose-bottomed round cake tin and chill in the fridge while you make the filling.

Put the remaining ingredients into a food processor and whizz or beat with an electric whisk until smooth.  Spread over the base, then smooth the top with a knife and leave in the fridge overnight to set.

To serve, remove the cheesecake from the tin and top with the cooled rhubarb compote or jam

 

With thanks to Beechwood Fine Foods, 42 Frogmore Street, Tring.

Annies Rhubarb

Warm Salad of Mushrooms and Roasted Squash

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Serves 4

1 small squash (any type) or half a larger one

12 sage leaves, bruised

4 garlic cloves, thickly sliced

100ml rapeseed or olive oil

A large knob of butter

300g open-cap mushrooms, thickly sliced

A small bunch of rocket

150g blue cheese, or goats cheese, crumbled

Sea  salt and freshly ground black pepper

For the dressing

3 tablespoons rapeseed or olive oil

1 tablespoon balsamic vinegar

(ideally apple balsamic)

 

Preheat the oven to 190 degs C/Gas Mark 5.  Peel, halve and deseed the squash.

Cut into 2-3cm chunks and put into a roasting tin with the sage leaves, garlic,

all but 1 tablespoon of the oil and a generous seasoning of salt and pepper.

Toast for about 40 minutes, stirring once, or until soft and coloured at the edges.

 

Put the remaining 1 tablespoon oil in a frying pan with the butter and place over

a medium heat.  Throw in the mushrooms along with a little salt and pepper and

fry for 4-5 minutes, or until they are cooked through and any liquid they release has

evaporated.

 

For the dressing, in a small bowl, whisk the oil and balsamic vinegar together with

some salt and pepper.

 

In a large bowl, combine the still-warm (but not hot) cooked squash and mushrooms with

the rocket and cheese.  Add enough dressing to dress them lightly (you may not need it all),

toss together and serve.

 

River Cottage Veg Everyday,

Hugh Fearnley Whittingstall

Annie Stacks Squash

Annie Stacks Squash

PEA AND PARSLEY SOUP

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Serves 4

1 tablespoon olive or rapeseed oil, plus extra to trickle

20g butter

1 medium onion, finely chopped

A few sprigs of thyme, leaves only, chopped

1 litre vegetable stock (use a vegetable or chicken stock cube)

500g fresh shelled peas, or frozen peas

20g flat-leaf parsly, chopped

Sea salt and freshly ground pepper, to taste

A few mint leaves, shredded, to finish (optional)

 

Heat the oil and butter in a large saucepan over a medium-low heat and sweat the onion with the thyme until soft and translucent, about 10 minutes.

Add the stock, peas (reserving a handful to finish the soup if you like) and parsley.  Season with salt and pepper, bring to a simmer and cook for 5-10 minutes, or until the peas are very tender.

Cool slightly, then puree the soup in a food processor or blender, or with a stick blender, until very smooth – you may need to do this in two batches if you are using a processor or free-standing blender.  Return the soup to the pan, adjust the seasoning and heat through.

Ladle the soup into warmed bowls.  If you have some fresh, raw peas, scatter a few on top (or you could use blanched frozen peas).  Add the mint, if using, trickle over a little olive or rapeseed oil and serve.

Alternatively, you can let the soup go cold, then chill it lightly before serving, add the scattering of peas and mint, if using, and trickle of oil at the last minute.

From: River Cottage Veg, Hugh Fearnley-Whittingstall

Peas