Sausage, kale
& barley stew Serves 4, prep 10 mins, cook 50 mins Oil for frying
8 Riverford sausages 2 red or white onions, sliced 2 carrots, peeled & diced 240g pearl barley, rinsed with cold water 2 sprigs rosemary, leaves very finely chopped 1 litre good chicken or veg stock
300g cavolo nero or other kale, leaves stripped from the stalks & roughly chopped
Heat 2 tbsp oil in a large pan. Add the sausages and fry, turning now and then, until nicely browned all over. Remove the sausages to a plate and leave to one side. Add 1 tbsp more oil to the pan.
Add the onion and carrot and fry gently for 5-6 mins, stirring now and then, until softened. Add the barley, stir for a min, then add the rosemary and stock. Season well with salt and pepper. Simmer for 10 mins, then return the sausages to the pan. Simmer for another 20 mins. Add the chopped kale and simmer for another 5-10 mins, until wilted. Check the seasoning before serving.
Parsnip, coconut, lime & ginger cake
Serves 12, prep 15 mins, cook 35 mins 2 large eggs
100g soft light brown sugar 75ml sunflower oil, plus a little extra for greasing the tin 200g parsnips (grated weight), Approx 4 small or 2 large 100g self-raising flour 3 balls stem ginger, finely chopped 1 good tsp ground ginger 50g dessicated coconut 75g pecan nuts, roughly chopped Zest from 1 lime
Grease an 18cm round cake tin with a little oil on a piece of kitchen paper. Line it with baking parchment. Put the eggs and sugar in a large bowl and beat until thick and creamy (a hand held mixer really helps).
Gradually whisk in the oil. Fold in the rest of the ingredients. Transfer the mixture to the tin and level it gently with your wooden spoon. Bake at 190˚C for 30-35 mins, until cooked through. Remove from the oven and leave to cool in the tin.
Kirsty Hale, Riverford Cook
Small Steps 29
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32