Seasonal fruit and veg recipes

Planning recipes and meals ahead is a great way to ensure you don't waste food. Try our tasty suggestions below.

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Purple Sprouting Broccoli & Squeak

Serves 4
Ingredients:

350g potatoes
½ Savoy cabbage
55g butter
Oil
Nutmeg to taste
Salt and pepper
350g purple sprouting broccoli
2 spring onions
5ml mustard
5ml grated ginger
15ml chopped parsley
30ml white wine vinegar
120ml light olive oil

Method:
1. Cook potatoes then drain, dry and mash.
2. Cook shredded cabbage and drain.
3. Mix cabbage and potato then add butter, seasoning and grated nutmeg and leave to stand.
4. Meanwhile cook the broccoli, strain off and keep warm.
5. Trim off stalks and dice, then mix with shredded spring onions and mustard.
6. Add ginger and vinegar and mix well.
7. Add olive oil and parsley and season.
8. Meanwhile shape potato mix into 6cm cakes and fry in oil, colour, turn over and cook through.
9. Put onto serving dish.
10. Lay heads of warm broccoli on top of cakes.
11. Pour dressing over and serve.

Chantenay Carrots with Mustard and Maple Syrup

Serves 4
Ingredients

500g Chantenay carrots
30ml vegetable oil
Salt and black pepper
2 tbsp whole grain mustard
3 tbsp maple syrup

Method
1. Peel the carrots. Boil or steam for 2 minutes then place on a baking sheet and toss through the oil.
2. Season well and bake in a hot oven at 230°C/450°F/gas mark 9 until golden (approximately 8-9 minutes).
3. Mix the mustard and syrup together then coat the carrots with the mixture using a brush.
4. Return to the oven for a further 3-4 minutes. Serve immediately.

Poached Pears

Serves 4
Ingredients:

4 medium-size firm pears
Bottle robust red wine
½ cup sugar
1 vanilla bean, cut in half lengthwise
1 whole cinnamon stick
Peel from 1 orange
Peel from 1 lemon
2 whole cloves
1 star anise
Whole bay leaf

Method:
1. Peel the pears, and place in medium saucepan.
2. Add wine, sugar, vanilla bean, cinnamon stick, orange peel, lemon peel, cloves, star anise, bay leaf, and just enough water to cover pears.
3. Set saucepan over high heat, and bring liquid to a boil.
4. Reduce to a simmer, and cook, occasionally stirring gently, over medium-low heat for about 15 minutes.
5. Remove pan from heat; let pears cool in liquid.
6. Transfer pears to a plate. Pour poaching liquid through a filter over a bowl.
7. Discard solids, and return liquid to saucepan.
8. Place over medium-high heat, and cook until liquid has been reduced to a syrup that coats the back of a wooden spoon, about 45 minutes.
9. Let cool.
10.

When ready to serve, arrange pears on a platter or on individual plates, and drizzle poaching liquid over them.

Copyright

All recipes and images provided courtesy of www.iminseason.com.