IN SEASON
PURPLE SPROUTING BROCCOLI WITH CHORIZO AND POTATOES
Simple and full-fl avoured, this relies on the paprika fl avour of good cooking chorizo for its success. Smaller, more waxy potatoes are best as they’ll hold their shape. Serve this dish on its own or with roasted chicken, fi sh or a fried egg.
SERVES 2
1 tbsp light olive or sunfl ower oil 1 cooking chorizo (about 100g), skinned and crumbled Juice of half a lemon Handful of parsley leaves, chopped Salt and black pepper
300g potatoes, scrubbed but left whole and unpeeled 200g purple sprouting broccoli, trimmed if necessary
1 Bring the potatoes to the boil in a pan of cold, salted water. When simmering, cook for 15–20 minutes, depending on size, until tender. Drain and leave to dry.
2 Boil or steam the purple sprouting broccoli for 3–4 minutes, until just tender. Drain and refresh in very cold or iced water to stop the
cooking process and preserve the colour, then drain again.
3 Cut the cooked potatoes into wedges. Heat the oil in a frying pan. Add the chorizo and potato and fry on a medium heat for a few minutes to cook the chorizo through and crisp the potato.
4 Add the broccoli and fry for a minute or two more to warm it through. Season with salt and pepper.
5 Serve with a squeeze of lemon juice and a sprinkling of chopped parsley.
www.riverford.co.uk/recipes
“Master Veg” with cooking classes
from Riverford If you’re looking for new ways to use your seasonal veg box, then why not take part in one of Riverford’s Master Veg classes? T ese two hour hands-on cooking courses use the best of the seasonal organic produce grown on Riverford’s farm, followed by a meal where the group will enjoy the food they have cooked.
T e classes take place in various locations across the South West and beyond, and the aim is to show people that they don’t have to settle for boring boiled carrots, and to prove that veggies such as caulifl ower and cabbage can be really exciting. Essentially, they’re a friendly environment in which to learn how to make veg the star of your plate.
If you’re looking to learn more about where Riverford produce comes from, as well as meeting likeminded people in your area and learning a whole host of new cooking skills, then these classes may be for you. Each class costs £40 per head, which includes home delivery of a single veg box (up to a Medium Less Roots Box).
To fi nd your next and nearest class, visit
www.riverford.co.uk/masterveg. 34 | THE WEST COUNTRY FOODLOVER
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