This week’s staff recommendation comes from a superstar who has helped steer Regather from the time when it was just little green shoots – the brilliant Rachel, who can turn her hand to almost anything. When she’s not taking care of finance and HR and working on veg box (or hundreds of other things), she’s raising a delightful doggie, Beau, and tending her allotment. Rachel rustled up this dish the other day and the combination is a keeper. If you’re veggie or vegan and not using bacon, she says substitute something salty or smokey – e.g. smoked tofu – to balance the sweetness of the sweet potato. With broad bean season almost gone, consider using chopped runner beans instead or some frozen or tinned beans.
- 1 yellow onion
- 2-3 rashers of bacon
- 1 sweet potato
- 1 courgette (or ½ a large one)
- 1 tin of tomatoes
- Handful of broad beans
- Handful of cavolo nero
- Paprika to taste
- Salt and pepper to taste
- Chop onion. Fry it in olive oil with strips of bacon.
- Chop sweet potato into small chunks, chop courgette into chunks, and add to the pan with the tomatoes. You might want to add a bit of stock. Add paprika, salt and pepper to taste.
- Simmer for 10-15 minutes depending on the size of the veg chunks.
- Meanwhile, prepare broad beans by shelling, boiling for 2 mins, then cooling and removing the skins.
- Chop up cavolo nero (removing the thick stalk). Add the cavolo to the pot in the last 2 mins of simmering time, along with the broad beans. Serve with crusty bread.