February


LEEK & POTATO SOUP

Leeks make a perfect soup!

INGREDIENTS:

  • Leek (1large, chopped)
  • Potato (1, peeled and chopped)
  • Onion (1/2, chopped finely)
  • Garlic Clove (1, crushed)
  • Vegetable Stock
  •  
  • Butter (50g)

METHODS:

  1. Heat the butter in a pan and fry the onion, garlic and leek until they are softened.
  2. Add the potato and the vegetable stock. Allow to simmer for ten minutes or until the potato is tender.
  3. Blend the soup until it is smooth.

TURNIP GRATIN

Great way to use up your turnips.

INGREDIENTS:

  • Turnip (350g, sliced thinly and boiled for 2 minutes)
  • Butter (25g)
  • Dried Herbs (1 tsp)
  • Double Cream (150ml)
  • Salt and Pepper
  • Pancetta (50g cut into fine strips)

METHODS:

  1. Place the turnip into a saucepan along with the cream, herbs, pancetta and seasoning.
  2. Allow this mixture to simmer until the turnip is tender.
  3. Spoon the mixture into a greased oven proof dish. Grill in the oven until the top begins to brown.

RHUBARB CRUMBLE

Perfect dessert.

INGREDIENTS:

  • Rhubarb (10 sticks)
  • Caster Sugar (8 tbsp)
  • Water (4 tbsp)
  • Butter (110g)
  • Demerara Sugar (110g)
  • Plain Flour (180g)

METHODS:

  1. Cut the rhubarb into pieces about 5cm long. Place them on a tray and sprinkle with the caster sugar and water. Bake in the oven for ten minutes at 180°C.
  2. Once cooked remove from the oven and place into an oven proof dish.
  3. To make the topping rub the flour, sugar and butter together until it resembles breadcrumbs. Sprinkle over the rhubarb and bake in the oven for thirty minutes.