Taste of the Hedgerow – Sweat and blitz foraged wild
nettles (don’t forget to wear rubber gloves!) with True
Foods Vegetable Stock and finish with a dash of cream
to make a velvety green springtime soup
Purple sprouting broccoli, or ‘PSB’ as we call it in the kitchen, is a brassica and close cousin of the tighter headed and more common calabrese or green broccoli. Don’t worry too much about the lower leaves that come with it, it’s the tender purple heads that hold the sweet flavour. Be careful not to overcook it – best steamed and checked for done-ness with a round-ended knife to see if it slips easily through. Simple melted butter or a more adventurous hollandaise sauce are
both a very good friend to PSB.
(extract from Good Food From Your Table: A Grocer’s Guide)
Look out for PSB in our new Quinoa Salad in our shops now!
Take Shrove Tuesday pancakes to the next level with some
homemade flavoured sugars. Simply add your ingredients to
a jar of sugar and leave for a week or two. Or, if time is tight
then you can speed up the infusion by just whizzing the
ingredients in a food processor for 30 seconds or so. Besides
adorning your pancakes, flavoured sugars are great sprinkled
on biscuits before baking in the oven, to dredge French toast,
caramelise desserts under the grill, scatter over fresh fruit
salads or fold into buttercreams.
(excerpt from Good Food For Your Table: A Grocer’s Guide)
Sugar Flavour Infusions
Cardamom and Mint – crushed pods
and bruised leaves in golden sugars
Clementine and Cinnamon – cinnamon
sticks and strips of clementine zest in
Lemongrass and Lime – lemon grass
stalk, split length ways and strips of lime
zest – fantastic in coconut macaroons
Liquorice Root – the bashed root
makes very good meringues
Vanilla – 1 used deseeded vanilla pod
use in anything from rice pudding and
fruit salad, to dusting Victoria sponge
(excerpt from Good Food For
Your Table: A Grocer’s Guide)
FRUIT AND NUT
Chocolate Fruit and Nut Rounds – the perfect handmade gift for your loved one: Using tempered chocolate (see
How To), make 5cm discs of melted chocolate on baking parchment.
As the chocolate is setting, push toasted pistachios, yellow raisins and cranberries into the pools of chocolate. Allow to set and serve with coffee after supper.
PAN TOASTED GRANOLA
Over a low heat, toast a couple of handfuls (75g) of chopped almonds,
hazelnuts, cashews, coconut flakes or any other nuts in a dry frying pan
until toasty smelling. Set aside. Toast a handful (50g) of whole pumpkin
and sunflower seeds in the same pan until they pop. Set aside. Now
toast 4 good handfuls (125g) of jumbo rolled oats in the pan until
starting to smell nutty. Reduce the heat to low and add 1 heaped tbsp
of coconut oil and the same of honey or maple syrup and stir to coat.
Once combined, add 1 tsp of good vanilla extract and 1/2 tsp
cinnamon. Return the nuts and seeds to the pan and stir until clumping
together. Cool on a large plate before storing in an airtight jar.