IN SEASON
KALE, SPELT AND CHORIZO BROTH
We’ve called this a sinner because of the fat in the chorizo, but there are plenty of healthy ingredients too. It tastes good, which is the most important thing!
Serves 4
❤ 2 tbsp oil for frying, eg. rapeseed
❤ 1 onion, chopped ❤ 2 cooking chorizo sausages, skins peeled off, meat broken into small pieces
❤ 1 dried red chilli (add to taste) ❤ 4 tomatoes, fi nely chopped ❤ 150g pearled spelt, rinsed well & drained
❤ 1.5 ltr light chicken stock ❤ 200g kale, leaves stripped from stalks & roughly chopped (curly kale or cavolo nero is best - if using red russian kale, leave all but the very large stalks on)
1 Heat 1 tbsp oil in a saucepan. Add the onion and fry very gently for 10 minutes without colouring, until soft and translucent.
2 Add the chorizo and fry for a couple of minutes until golden. Add the chilli and tomatoes.
3 Stir in the spelt, add the stock and season. Bring to the boil, reduce the heat and simmer for 20 minutes.
4 Add the kale and cook for around 15 minutes, until the spelt is tender. Keep an eye on the liquid and top up a little if needed (check your heat too, it may be too high). Check the seasoning and serve.
www.riverford.co.uk
LEEK AND GOAT’S CHEESE QUICHE
Bryn Williams says: “Real men – and everyone else – love quiche! This is a popular dish on the menu at Odette’s. You simply can’t beat its soft, wobbly interior in a crisp pastry shell. Serve it in warm wedges with a green salad.”
Serves 6 – 8 24 | THE WEST COUNTRY FOODLOVER
❃20g butter, plus extra for greasing ❤ 1 quantity of shortcrust pastry ❤ 2 leeks, washed and trimmed ❤ 1 teaspoon curry powder of your choice ❤ 6 free range eggs ❤ 700ml double cream ❤ 100g soft goat’s cheese ❤ Salt and freshly ground black pepper
1 Grease a 23cm tart tin with a removable base.
2 Roll out the shortcrust pastry on a lightly floured surface and use it to line the tart tin.
3 Leave to rest for 1 hour. Preheat the oven to 160C/gas mark 3. Line the pastry shell with greaseproof paper and baking beans then bake blind for 25 minutes. Remove from the oven and lift off the paper and beans. Set the tart shell aside.
4 Cut the leeks in half lengthways, and then slice them thinly. Melt the butter in a heavy- based saucepan over a medium heat, then add the leeks. Season with salt, pepper and curry powder and cook, without allowing the leeks to colour, until soft. Remove the pan from the heat and set aside.
5 Crack the eggs carefully into a large bowl and gently whisk in the double cream. Crumble in the goat’s cheese and season with salt and pepper.
5 Transfer the cooked leeks to the pastry case. Pour in the egg mix and bake in the oven for 35– 45 minutes or until cooked through and golden on top.
7 Serve slightly warm, or at room temperature.
For the Love of Veg by Bryn Williams, publisher: Kyle Books, photograph: Andy Sewell.
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 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68