Summer recipes

Chard and tomato

Chop and fry some onion, and whilst that is cooking shred some chard and chop some round or plum tomatoes. Add them to the onion and simmer lightly.  Add sunflower seeds if you like.

Brandywine tomato dish

Chop up a brandywine tomato (or any other heritage or cherry tomato) add chopped parsley, chopped corno di torro sweet pepper and olive oil.  Add a splash of cider vinegar if you like, but try it without first.

Sauteed veg

Sautee (cook lightly in a splash of water with butter) - suits all types of veg, for example try slicing corn off the cob, add shredded summer greens and romanesco and/or broccoli florets. Also works well with a mix of chard, green beans, white cabbage.  The variations are endless and it only takes 10 - 15 minutes.

Farmers' Long Aubergine and Courgette

Chop the aubergine and courgette into same thickness slices and fry in oil, with plenty of garlic. Quick, simple and delicious as a side dish.

Aubergine and Shallot Stir Fry

Peel and chop a handful of shallots and slice an aubergine.  Heat the oil and fry for a few minutes.  Add diced sunburst squash and courgettes, frying for a further few minutes, then add peppers and sliced runner beans, frying for about five minutes.  Add diced tomato towards the end for a succulent stir fry.
 
Sauteed Summer Squash

Slice one sunburst squash into orange shaped segments and sautee lightly in butter with chopped garlic and parsley.  Summer squash can also be used in ratatouille, or substituted for courgette in any dish.
 
Kohl Rabi, Carrot and Beetroot Salad (our children love this)

Grate one beetroot, 2 – 3 carrots and one kohl rabi.  Add a tablespoon of sunflower seeds (or any type of nut) and a tablespoon of sultanas or raisins.  Mix together and squeeze the juice from half a lemon for a zesty salad.  Add virgin olive oil to taste.  (This mix can also be stir fried or sautéed for a hot side dish).
 
Sunset Coleslaw

Heritage Winningstadt cabbage (or any fresh cabbage) sliced with red onion.  Add grated carrot and thin slices of rudi radish.

Steamed Mexican Corn on the Cob

This quick and easy to prepare recipe adds a healthy and great tasting lift to a meal without any saturated fats from butter. The spicy chili powder is a very tasty complement to the sweet corn.

  • 4 fresh ears corn on the cob
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons red chilli powder
  • salt and black pepper to taste

Bring water to boil in a steamer. do NOT add salt to the water.

Remove husks and silks from corn cobs. Place in steamer basket, cover and steam for 10 minutes or less, until it is just hot.

Whilst corn is steaming, mix together oil, chilli powder, salt and pepper.

Remove corn from steamer, brush with oil mixture and serve hot.
 

01392 851403

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