Roast Carrots
Ingredients: Method:
Rhubarb and Custard Muffins
IngredientsFor the muffins:300g rhubarb150g caster sugar110g butter, melted2 eggs1 tsp vanilla extract100g natural yoghurt250g self-raising flour1.5 tsp baking powder12 tbsp fresh or tinned custard For the crumble topping:50g light brown sugar50g plain flour25g porridge oats1tsp cinnamon50g butter MethodHeat the oven to 220C/200C fan/gas 7. Line a 12-hole muffin tin with paper muffin cases. Mix together…
Wilted Chard With Butter & Garlic
Serves 4 Ready in 10 minutes Ingredients: Good knob of butter 1 garlic clove, crushed 800g chard leaves, washed just before use Method: Melt the butter in a frying pan over a medium heat Add the garlic and fry for 30 seconds. Add the wet chard to the pan and cook for 4-5 minutes until…
Chard, Mushroom And Goat’s Cheese Risotto
Ingredients: 100g unsalted butter Olive oil for frying 400g mushrooms (such as girolle or mixed wild mushrooms) 200g rainbow chard, stalks trimmed slightly, leaves and stalks separated 2 lemons 25 litres mix equal parts either fresh chicken stock and water, or veg stock 1 large onion, finely chopped 3 garlic cloves, finely sliced 300g risotto…
Swiss Chard Gratin
Prep and cook time: 55 mins Serves 4 Ingredients: 400g Swiss chard 3 star anise 200g golden caster sugar 300g white wine vinegar 1 tbsp coriander seeds 1 tbsp white pepper 1 tbsp fennel seeds 300ml pot double cream 3 garlic cloves, grated 100g gruyère, grated good pinch of cayenne pepper Method: To pickle the chard, put 400ml water in…
Savoury crepes verdi
“Here is my recipe for using up excess greens! Too many leaves in your veg box? Left some tasty greens for too long in your fridge? Fear not – you can still create a delicious and nutritious meal from them”, said Tom Ingredient: Greens (spinach, kale, chard, any green leaves really!). You can use anything…
Fennel, Salmon and Mash
This is Jeremy’s own recipe for using some of our tasty fennel. Enjoy! Ingredients: Fennel salmon fillets potatoes milk, butter and salt garlic spinach tomatoes olives lemon Method: Peel and boil the potatoes Slice the fennel bulb and microwave in water for 3 – 5 minutes, and then drain Fry the fennel with the salmon (about…
Vegetarian Nettle Soup
This is the recipe of the popular nettle soup that we prepare at the Oak Tree Farm yearly wild food walk. Ingredients (Serves 4): 1 onion, chopped vegetable oil, for frying 500ml water 1 bay leaf Salt and black pepper 2 medium potatoes, peeled and chopped 2 large handfuls of stinging nettle tips and young…
Soup with Fennel leaves (stalks and fronds)
“I was wondering what to do with the fennel leaves as I did not want them to end in our compost! I have come across this simple recipe. Very nice soup indeed and I made load to freeze in small batches! I have used all the stalks and fronds”, Nadia Ingredients: Fennel leaves (Stalk and…
Fennel and Goat’s Cheese Lasagne
Ingredients: Several bulbs of Florence fennel (the more the better!) 3oz flour, 3oz butter, 1/2 to 1 pint milk for bechamel 1-2 courgettes (thinly sliced) or a small squash 200g goat’s cheese, thinly sliced. 8-10 sheet’s lasagne (number of sheets depends on size and shape of your dish) Salt, pepper and nutmeg Method: Make…