April


ROCKET & CHERRY TOMATO SALAD

A quick and easy recipe to follow for a perfect side dish.

INGREDIENTS:

  • Rocket (50g, remove stalks)
  • Cherry Tomatoes (400g, chopped into quarters)
  • Extra Virgin Olive Oil (3 tbsp)

METHODS:

  1.  The tomatoes should be seasoned with salt and pepper.
  2. The rocket and the tomatoes should be tossed together in a bowl.
  3. Drizzle the salad with the oil before serving.

WATERCRESS SOUP SERVED WITH POACHED EGG

A perfect way to enjoy seasonal watercress.

INGREDIENTS:

  • Watercress (1 handful)
  • Vegetable Stock (350ml)
  • White Wine Vinegar (2 tbsp)
  • Egg (1)

METHODS:

  1. Add the vegetable stock to a pan and heat until it begins to simmer. Add the watercress and simmer for a further two minutes. Blend the soup.
  2. In a separate pan bring water to the boil. Using a wooden spoon swirl the water, then crack an egg into the centre of the pan.
  3. Poach the egg for two to three minutes.
  4. Place the watercress soup in a bowl and place the poached egg on top.

CAULIFLOWER CHEESE

An easy recipe to follow for a creamy cauliflower cheese.

METHODS:

  1. Place the milk, two large pieces of onion and bay leaves into a pan and bring it to a simmer. The pan should then be set aside for an hour.
  2. In another pan boil the cauliflower for five minutes or until tender. Drain away the water and leave to the side.In this pan melt a knob of butter and cook the finely chopped onions.
  3. In a separate pan melt the remaining butter and add the flour to form a paste. Add the strained milk and stir to form a thickened sauce.
  4. Place the cauliflower into an ovenproof dish, pour over the sauce and sprinkle with breadcrumbs. Bake in the oven for thirty minutes at 220°C.

INGREDIENTS:

  • Cauliflower (1kg, cut into florets)
  • Whole Milk (500ml)
  • Onion (1 large, half finely chopped. Half cut into two pieces)
  • Butter (80g)
  • Plain Flour (85g)
  • Breadcrumbs (50g)
  • Bay Leaves (4)