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
• Heat 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 & 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.
Banana and Giant Chocolate Button Cupcakes...
125g unsalted butter, soft + diced 125g caster sugar 3 eggs
50ml milk 250g self-raising flour 1 level tsp baking powder 1 level tsp ground cinnamon 3 ripe bananas, mashed well
For the topping: 150g unsalted butter, soft + diced 350g icing sugar 50g cocoa
2-4 tbsp warm water Montezuma giant chocolate buttons
• You’ll need cupcake cases & enthusiastic kids! • Line a couple of muffin tins with the cupcake cases. Preheat the oven to 190°C.
• In a bowl, use a wooden spoon to cream the butter & sugar together until pale, light and fluffy.
• Gently fold in the eggs one by one. Sift in the flour, baking powder and cinnamon. Fold in the bananas until just combined. Share the mixture between the cupcake cases.
• Bake for approx 25 mins until just cooked through and turning golden.
• Leave in the tin to cool for a few mins, then transfer the cases to a wire rack to cool
• To make the topping, beat the butter until pale and creamy. Sift in the icing sugar and cocoa. Add 2 tbsp water and stir together. You may need a little more water
• Spoon into an icing bag and pipe onto the cakes, or use a pallet knife to smooth it on.
• Decorate with giant Montezuma chocolate buttons (available to order alongside your vegbox).
Small Steps 29
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