IN SEASON
BEAT THE HUNGRY GAP WITH LEEKS, RHUBARB AND THE FIRST OF THE PURPLE SPROUTING BROCCOLI
From fi eld TO PLATE
W Leeks
At their best from November through to April, the humble leek can be used to brighten up hearty dishes. Their rich, sweet fl avour and smooth texture complements and enhances every recipe you add them to. Try switching onions for leeks in your weekday stir-fry, adding chunks of leek to stews or sautéing them and serving them alongside meat as a side dish.
Purple sprouting broccoli Purple sprouting broccoli is one of the fi rst crops of the year to put a smile on our faces after a winter of root veg. At its best from around February, depending on the weather, PSB as it is often called should be crisp and fi rm when you buy it, not dry and wrinkled, which will only be chewy and tough once cooked. This robust vegetable is perfect stir-fried and just needs a touch of chilli, garlic and lemon to make a delicious side dish that you could stir through pasta for a satisfying meal.
Rhubarb Forced rhubarb, which is traditionally harvested by candlelight, is just about still in season at this time of year, providing the colour injection we need to see us through into spring. Forced rhubarb is more tender and a vivid colour, but if you can’t get hold of any, the outdoor variety is equally as tasty. Rhubarb makes an exceptional crumble, but is also delicious served with oily mackerel. Just don’t add too much sugar!
24 | THE WEST COUNTRY FOODLOVER
LEEK, WHITE BEAN AND SMOKED HADDOCK STEW
This hearty stew could easily be classed as a chunky soup. Leeks and smoked haddock are the perfect bedfellows; however you could also try this dish with some lightly smoked mackerel, kippers or even smoked chicken or ham. It’s really easy to prepare and uses very few ingredients. Serves 4
hile we wait patiently for the new season’s fruit and veg to grow, there are a few saving graces that
make eating seasonally more enjoyable at this time of year.
❤ 30g butter ❤ 2 leeks, trimmed and sliced thinly into rings
❤ 200g potatoes, peeled and cut into 1cm dice
❤ Salt and freshly ground black pepper ❤ 400ml milk ❤ 600ml fi sh, chicken or vegetable stock ❤ 1 bay leaf ❤ 400g smoked haddock fi llet, undyed ❤ 30g plain fl our ❤ 1 x 195g tin of sweetcorn ❤ 2 x 400g tins white beans; drained and washed (you can use cannellini, butter or haricot beans)
❤ 1 tbsp chopped parsley ❤ 1 tsp smoked paprika
1 Place a medium-sized saucepan or sauté
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