Recipes

Ingredients

Apple, Apricot, Asparagus, Baby Spinach, Bananas, Beetroot, Borlotti Beans, Broad beans, Broccoli, Brown Mushrooms, Brussels Sprouts, Butter Beans, Cabbage, Cabbage (Tundra), Cabbage January King, Cabbage Savoy, Carrot, Carrots, Celeriac, Chard, Cherry Tomatoes, Chilli, Coriander, Courgettes, Cucumber, cumin, Dates, Eggs, Garlic, Ginger, Green Onions, Green Peppers, Greens, Herbs, Jerusalem Artichoke, Kale, Leeks, Lemon, Lentils, Lettuce, Marrow, Mint, Mixed herbs, Mixed Leaves, Mushrooms, New Potatoes, Onion, Oranges, Oyster Mushrooms, Parsley, Parsnips, Pear, Peas, Peppers, Potato, Potatoes, Potatoes-Pink Fir Apple, Purple Sprouting Broccoli, Radish, Red Cabbage, Red Pepper, Rhubarb, Sage, Spring Greens, Squash, Swede, Sweet Potato, sweetcorn, Thyme, Tomatoes, Turmeric, Watermelon, White Cabbage

Tender Beetroot, Orange and Bulgar Wheat Salad

By: Laurence Guy

• Start by boiling your washed beetroot, either red or golden is fine but a combination looks fantastic.
• Cook your bulgar wheat until tender using about 30g of dried bulgar wheat per person.
• Make a simple dressing with one part red wine vinegar to three parts olive oil adding a pinch of salt and pepper.
• Peel your cooked beetroot before slicing into rounds.
• Compose the salad on a large plate using alternating rounds of beetroot and cut orange slices with a scattering of the bulgar wheat.
• Drizzle over the dressing and finish with some freshly chopped parsley and mint if you have some available.

Ingredients

• 300g Beetroot
• 2 Oranges cut into segments
• 120g Bulgar Wheat
• Red Wine Vinegar
• Olive Oil
• Salt and Pepper
• Parsley
• Mint

Chard, Pea, Mint and Goats Cheese Cannelloni

By: Laurence Guy

• First blanche 250g chard in boiling salted water for a good five minutes until tender. Drain and then finely chop and place in a bowl.
• Add a further 100g of peas to the bowl along with a generous handful of chopped mint and some good quality soft goats cheese crumbled into pieces.
• Finally grate some parmesan cheese into the mixture and stir well until combined.
• Fill your dried cannelloni shells with the mixture and place into a baking dish.
• Make a simple white sauce for the cannelloni by mixing 500g of crème fraiche with a little salt and pepper and a generous handful of grated parmesan. Loosen the mixture with a little milk until a light sauce is created.
• Pour the white sauce over the cannelloni mixture and bake in a preheated oven at 170 degrees C until golden brown and the pasta is tender, at least thirty minutes.

Ingredients

• 250g Chard
• 100g Peas
• 50g Mint
• 100g Soft Goats Cheese
• 100g Parmesan
• 250g Dried Canneloni
• 500g Creme Fraiche
• Milk
• Salt and Pepper

Broad bean, Feta and Green Onion Burgers.

By: Laurence Guy

These fresh and flavourful burgers are a real taste of summer and great for long warm evenings with a glass of crisp white wine

• Remove the broad beans from their pods and place in a pan of boiling water and boil for 3 minutes. Do not add salt as this will toughen the skins of the beans.
• Drain and plunge into cold water to stop them overcooking.
• When cooled, roughly chop the broad beans before placing in a bowl with the finely chopped green onion.
• Season with a dash of olive oil and pepper before crumbling in the feta.
• Add the oats, gram (chickpea) flour beaten eggs and mix well. Stir in the chopped mint
• Leave to stand in a fridge for half an hour before forming into patties.
• Fry in some olive oil until golden brown and crispy on both sides.

Ingredients

• approx 500g Broad beans, podded
• 1 greeen onion, finely sliced
• Olive oil
• Feta, to taste
• 2 handfuls rolled oats
• 2 tablespoons gram (chickpea) flour
• 2 eggs, beaten
• 1 small bunch chopped fresh mint