Eating the Seasons
OK, so you’ve grown fabulous Purple Sprouting, your Parsnips are to die for, your Potatoes are, frankly, better than anything you’ve ever tasted before and your tomatoes are plumper, juicier and sweeter than the best tomatoes money can buy, but what do you do with them now? Of course, you can boil or steam that purple sprouting and use it as a veg, you can roast your parsnips, (with a little honey and wholegrain mustard?), you make the most perfect dauphinoise potatoes and you can add those tomatoes to a salad, but what else can you do?
Well, actually, quite a lot! Each month, we aimed to publish at least one seasonal recipe here that is something different that you might like to do with a vegetable that you’ve grown. The majority of the recipes here are suitable for vegetarians, (being largely comprised of vegetables), but the odd one may include fish or meat. We published at least one recipe per month for two years, although we did stop at that point as we were running out of ideas!
Here we go:
- January 2016 – Celeriac and Lancashire Cheese Pie
- January 2016 – Portuguese Caldo Verde
- January 2016 – Potato and Butternut Squash Gratin with Gruyere
- December 2015 – Sautéed leeks with walnuts, pear and bacon
- December 2015 – Brussels Sprouts Salad with Lemon Thyme Vinaigrette
- December 2015 – Shanghainese Braised Chicken with Chestnuts
- November 2015 – Tarte Tartin
- November 2015 – Spaghetti with Kale, Anchovies and Chilli
- November 2015 – Salad of Poached Pears, Walnuts and Gorgonzola
- October 2015 – Spiced Mackerel with Beetroot and Harissa Recipe
- October 2015 – Swede, Leek & Potato Gratin
- October 2015 – Turnip Masala Curry
- September 2015 – Warm runner bean salad with fennel, apple & walnut dressing
- September 2015 – Turnip Masala
- September 2015 – Gazpacho