IN SEASON
LINGUINE WITH PURPLE SPROUTING BROCCOLI AND CHILLI, WITH POOR MAN’S PARMESAN
Poor man’s Parmesan, or pangrattata, is breadcrumbs fried with garlic and chilli. It’s traditionally used to sprinkle over pasta. You could also use it on salads, fi sh or chicken. Leave out the anchovies if you’re vegetarian.
❤ 200g linguine (or use spaghetti) ❤ 4 tbsp good olive oil plus some for drizzling
❤ 2 anchovies (optional) ❤ 4 tbsp coarse breadcrumbs ❤ 1 large garlic clove ❤ fi nely grated zest from half a lemon ❤ half to 1 red chilli, deseeded & fi nely chopped
❤ 200g purple sprouting broccoli, cut into even-sized pieces if large
❤ small handful chopped fresh parsley
1 Cook the pasta in salted boiling water according to the packet. Meanwhile, gently heat 4 tbsp oil in a pan, add the anchovies if using, and mash them in with a wooden spoon.
2 Add the garlic and breadcrumbs and stir until crispy.
3 Stir in the lemon zest and chilli.
4 Steam or boil the broccoli for 4 mins until tender.
5 Drain the pasta and stir in a good drizzle of olive oil and the parsley. 6 Toss with the broccoli and breadcrumbs. 7 Season with salt and pepper to taste.
www.riverford.co.uk
RHUBARB AND PISTACHIO BAKLAVA
This honey and nut dessert is sweet and sticky. Rhubarb adds welcome sharpness. A little goes a long way - serve in tiny pieces with coffee or as an al fresco pudding.
❤ 200g shelled pistachios, fi nely chopped
❤ 250g rhubarb (approx 3 sticks), ❤ sliced into very thin 2mm slices ❤ 150g golden caster sugar ❤ 1 orange ❤ 1 pack ready-made fi lo pastry ❤ 150g unsalted butter, melted ❤ 200ml runny (clear) honey a splash orange fl ower water (optional)
1 Put the rhubarb, pistachios and sugar in a bowl. Finely grate in the zest of half the orange.
Mix together. Lay the fi lo out fl at on your work surface.
2 Dampen a clean tea towel and lay it on top, to stop the pastry drying out.
3 Cut the pastry across the narrower width into 3 equal sections.
4 Brush each layer of the fi rst third with some of the melted butter, laying the sheets on top of each other in a small (approx 25 x 15cm) baking dish or tray as you go.
5 Spread over half the rhubarb mixture. Repeat the brushing and layering of fi lo, then the rest of the rhubarb, then top with a fi nal layer of fi lo.
28 | THE WEST COUNTRY FOODLOVER
6 Use a very sharp knife to cut right through the baklava, across each way to make a small diagonal pattern. Bake at 180C for 40-45 minutes, depending on your oven, until crispy and golden.
7 Remove from the oven and leave to cool completely. Gently warm the honey and juice from half the orange in a small pan.
8 Add a splash of orange fl ower water (add sparingly - it’s strong). Pour evenly over the baklava and leave to cool at room temperature, then chill in the fridge overnight.
9 Serve cut in the small diagonal pieces.
www.riverford.co.uk
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