My usual rule for soup-making at home is to batch-cook and have some to freeze. I make an exception for a small portion of precious organic Jerusalem artichokes when they appear in the box in winter and spring. I will never forget the first time I ate them. I’d been invited to a friend’s mum’s place for Christmas on the …
If there was ever a dish perfectly pitched for our veg boxes in the late autumn, it’s the Tuscan ribollita. I’ve long been a fan of this thick, rustic, ultra-nutritious soup of beans and veg, so was curious to see Felicity Cloake’s take on it for her regular column in The Guardian. This is a good recipe for batch-cooking too …
While my favourite and default way to have green beans is simmered gently with fresh tomatoes and onion, or in a Niçoise salad, sometimes it’s good to reach into the recipe books. This dish by Anna Jones from ‘One Pot, Pan, Planet’ is totally worth a trip to a Chinese supermarket to get some Sichuan peppercorns and authentic black bean …
Here is a little something to make the most of the chard and celery you’re getting in the box at the moment: Swiss chard and celery gratin! Credits to Ottolenghi and his food column. If you have some, replace some of the salt with celery salt; this will add another level of complexity. This gratin is lovely with lemon-infused roast …
Back to basics this week with a simple, hearty and very healthy soup. Yellow peas/lentils bring a lovely flavour but if you want a quicker process go with split red lentils which don’t need soaking and boiling first. This soup is great with dark rye bread – either Tower of Bagel’s or Forge’s Dark Peak.