Riverford chunky tomato & courgette pasta bowl... 3 tbsp olive oil
1 onion, finely chopped 2 garlic cloves, finely chopped 1 tbsp tomato purée
480g punnet tomatoes, skinned & diced 2 courgettes, cut into 2cm dice 2 carrots, cut into 2cm dice 2 packs (1 litre) Riverford ready-made chicken stock 200g small pasta shapes handful basil leaves, shredded 50g parmesan, grated
H
eat the oil in a large pan. Add the onion and fry very gently, stirring now and then to stop it catching, for 10 mins.
Add the garlic and stir for 2 mins.
Add the tomato purée, tomatoes, courgettes and carrots and stir for 2 mins.
Add the stock and season with salt and pepper. Bring to the boil.
Add the pasta, reduce the heat and simmer for 8-10 mins, until the pasta is just tender.
Shred the basil leaves and stir them in, with half the parmesan. Check the seasoning, divide between 4 serving bowls and serve sprinkled with the rest of the cheese.
Riverford hokey pokey melon &
200g caster sugar 5 tbsp golden syrup 2 tsp bicarbonate of soda
1 orange-fleshed melon, cut in 6 wedges 2 tbsp honey 1 tsp water
150g raspberries M
ix the sugar and syrup in a deep pan and cook over a gentle heat, without stirring, until the sugar has melted. Try not to let it bubble until the sugar grains have disappeared. Once completely melted, turn up the heat a little and simmer until you have an amber coloured caramel. Then turn off the heat and tip in the bicarb as quickly as you can. Beat in until it disappears and the mixture foams. Scrape into the tin immediately (careful - it’s hot!). It will carry on bubbling. Leave it and in about an hour, the hokey pokey will be hard and ready to crumble or snap into chunks. You can keep any leftovers in an airtight container afterwards.
Mix the honey and 1 tsp water in a small bowl, then brush a little onto both sides of each slice of melon. Heat a griddle pan until very hot. Griddle the melon on each side for 30 secs. Serve with the raspberries, scattered with hokey pokey.
raspberries For the hokey pokey (honeycomb): 18 x 28cm tin, or one with similar capacity, lightly greased with butter
Small Steps 29
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