Kathleen's Pea and Lettuce Soup
If you've got lettuce to spare, this lettuce and pea soup goes down very well in the summer as it's light and fresh:
Wilt some lettuce in a pan with olive oil, Little Gem is best but any leaves will do, add in some peas, sea salt and a touch of sugar, some white wine and/or stock, water if necessary, cook for a few minutes, then liquidise.
Tricia's Kale Crisps
I tore the kale into pieces and tossed it in a little Olive Oil and popped it in the oven for approx 5mins and sprinkled them with sea salt, a tasty and healthier alternative to crisps.
Zosia's Beetroot Stirfry
I cut it into matchsticks and stir fried it with two of your onions, a clove of garlic and then added the food at the last minute with some balsamic vinegar. Yum yum. It’s sweet enough for salad raw.
Jill’s Spring Vegetable Loaf
4 spring onions chopped
Selection of young veg (beans, peas, courgette etc. sliced/chunked)
200g self-raising flour
5 thyme sprigs
salt and black pepper
150g cheddar grated
1 zest of 1 lemon
Saute the shallots in oil
Oil a loaf tin and line with baking paper
Sift flour into bowl and mix in thyme and seasoning
Stir in milk and eggs and beat for 2 minutes
Add two thirds of the cheese and lemon zest (the rest will be the garnish!) along with the young veg
Pour the mixture into the loaf tin, sprinkle with cheese and spare vegetable pieces, brush with oil
Bake for 40 minutes at 190C/gas 5
Allow to cool, slice
Hugh Fernley-Whittingstall's Parsley Pesto
With a food processor blitz a large clove of garlic with 75g of pine kernels (walnuts or pumpkin seeds work too!). Add 50g of parsley leaves and blend. Stir in 50g of finely grated parmesan along with about 150ml of olive or rapeseed oil. Season to taste with pepper and lemon juice.
Hugh Fernley-Whittingstall's Broad Bean Hummus
Boil 400g of broad beans in a pan until tender. Drain and blend in a food processor with a small clove of garlic, 3 tablespoons of olive or rapeseed oil, a squeeze of lemon juice, and some salt and pepper.