This Spring Green Dal is a colourful and healthy meal. Turmeric and ginger are anti-inflammatory and therefore good for digestion, as is coconut oil, which metabolises well. Organic coconut oil is available to order alongside Riverford’s veg boxes; it’s great for stir-fries and curries, or for roasting veg as it has a slightly different flavour to other oils. Recipe courtesy of www.riverford.co.uk/recipes
* Use red lentils if you can’t find yellow mung dal lentils.
* Use cabbage, spinach or chard instead of the greens.
* Add a ‘tarka’, a spicy oil, to sprinkle on the top of the dal before serving for an extra kick of spice and chilli: gently heat a tablespoon of coconut oil in a small pan then add 1 teaspoon each of black mustard seeds and cumin seeds, 1 finely sliced large garlic clove and a good pinch of chilli flakes and fry, stirring constantly, for 1–2 minutes until the mustard seeds are popping.
A classic crêpe is a thing of beauty – as thin as lace and with a golden tint, it really is the perfect vehicle for a plethora of flavours. Today is Shrove Tuesday, aka Pancake Day, so make sure you treat yourself to this tasty morsel! This easy recipe for crêpes is a great one to have in your arsenal.
Serving Size: Makes 12
Recipe inspired by BBC Good Food www.bbcgoodfood.com
The Riverford Field Kitchen are teaming up with Chris Bean from Kernowsashimi fishery in Cornwall to bring you Fish Fridays.
Chris Bean has been a fisherman in Helford for 42 years. On his boat, the Lady Hamilton, which he built a year after he started fishing professionally in 1971, he and his team use traditional, sustainable and environmentally friendly methods to catch a huge variety of fish.
The team at the Field Kitchen will take the best of what he has landed that day and conjure it into a dish to serve alongside their award winning vegetables. Expect all the Field Kitchen magic but with a meat-free twist. If fish isn’t your thing they’ll always have a veggie option available, just let them know when you book.
Booking is essential – limited spaces are available
Check availability & book now.
Or call 01803 762074
Sometimes, generally on a rainy weekday evening when you feel completely ravenous, you arrive home ready to cook dinner and find the fridge bare, save a bottle of wine and some butter. This great recipe, courtesy of www.waitrose.com which can be whipped up from those store cupboard essentials.
This is one of the most delicious apple tarts there is. It is quite time consuming to make, as each layer has to be cooked separately, but it really is worth going to this trouble. There is nothing worse than soggy pastry, so don’t be tempted to skip the blind-baking stage. – Rosemary Shrager
Recipe and image courtesy of Rosemary Shrager and her book ‘Bakes, Cakes & Puddings’
Yield: Makes 500g pastry and a tart that serves 6
Baking potatoes aren’t, as some people believe, a type – the name refers to the size. Floury potatoes give the fluffiest insides when baked, but all varieties work for this comforting, low-effort meal. Recipe courtesy of Riverford Organic – www.riverford.co.uk/recipes
* Replace the kale with chard, spinach, mashed broccoli, sliced leeks, shredded cabbage or Brussels sprouts. * Mash a dash of soured cream or crème fraîche or a scoop of cream cheese in with the filling. * Try a goat’s cheese or a blue cheese instead of the Cheddar. * Swap the potatoes for sweet potatoes; they don’t take as long to cook – about 40 minutes for small ones and up to an hour or more for really large ones.
This fabulous recipe for Shallot Tarte Tatin comes courtesy of Riverford Organic’s new book, Autumn and Winter Veg.
A savoury twist on the classic French apple tart, this makes an excellent lunch or supper with a simple green salad and some good sharp cheese (goat’s or other). If you don’t have the rightsized ovenproof frying pan, transfer the cooked shallots to a small greased pie dish or shallow cake tin before topping with the pastry.
Yield: 4 servings
There are two options when it comes to icing these cookies, and you can decide which you prefer depending on the desired outcome. If you want a professional looking cookie like ours pictured, you will want to make a classic royal icing, first thick to line the cookie, and then make it looser for icing flooding.
If you are making these cookies with children, the border and flood method using squeezy bottles will still be used as it requires very little equipment and is forgiving of a wobbly hand, but we’ve given you an alternative icing recipe which substitutes the raw egg by just increasing the icing to milk/water ratio. If you want, you can then go back in and add the details with icing pens or coloured royal icing in a small piping bag.
Our Christmas biscuits are gingerbread for a festive feel, but simple sugar cookies also work well.
For the Gingerbread:
For the Icing
1. In a mixer, combine 4 egg whites and 900g of icing sugar and mix on a high speed until thick and glossy. Squeeze in the juice of half a lemon. The consistency should be that of toothpaste.
2. If you want to make multiple colours, separate into different bowls and colour with gel food colouring for best results. If you are not using the icing immediately, cover with clingfilm and chill.
3. Transfer the icing to a small piping bag and pipe the edges of your design. If you want to use the flood technique, you will need to make sure your border icing is fully joined up.
4. To make flood icing from your lining icing, you just need to add water incrementally until the texture becomes more pourable – this icing should still be fairly thick, but it should drizzle easily and a bit of drizzled icing should sink immediately back into the icing.
5. Then transfer this to a squeezy bottle and add to your cookies. You may wish to use a toothpick to help distribute it evenly across the surface.
6. Return your biscuits to the oven to dry for around 30 minutes. The oven needs to be on the lowest possible setting. The heat will help the icing set.
Notes and tips:
If you would rather make icing without egg whites, you can. For the border icing, combine a cup of icing sugar with 2 tablespoons of milk or water and mix with a fork. Put this into a squeezy bottle. Then for the flooding icing, follow the same principles but add an additional tablespoon of liquid until the desired consistency is achieved. If you use this method, allow the biscuits to air dry on trays for at least 24 hours before stacking.
Allow border icing to get dry to the touch before adding the flooding icing. Thicker border lines will give you more definition between colours.
For the heart pattern seen on the snowflakes, simply add dots of a different coloured icing with flooding consistency over the base layer. Then use a toothpick to drag the icing into a heart shape.
When you think of Christmas indulgence, mince pies, brandy butter and gingerbread all feature highly on the list. With these traditions in mind, Hotel Chocolat have turned their stunning Christmas chocolates into a truly festive feast. For the most impressive Christmas chocolate selections, look no further than their fabulous Sleeksters. Here are our favourites below:
For an indulgent Christmas treat or sharing around the table on Christmas Day, there’s nothing better than The Christmas Sleekster. Enjoy a fantastic selection of 28 festive chocolates, including the Christmas Mess, Mulled Wine, Mince Pie Brownie and Brandy Butter. Whatever your favourite Christmas flavour, you are bound to find it in this stunning gift box.
There simply isn’t enough time over the festive season to taste all of the delicious desserts on offer, so Hotel Chocolat have created the Winter Desserts Sleekster; a stunning collection of 27 chocolates inspired by winter puddings. Apple Strudel, Mince Pie Brownie, Gingerbread, and Christmas Mess are a few of our favourites, not to mention the stunning Trillionaire’s Shortbread.
If you would like to order one of these delicious Sleeksters or some of Hotel Chocolat’s other wonderful Christmas products, visit www.hotelchocolat.com