2020-04-21 Cheese scones with wild garlic
Riverford sent me wild garlic this week. This is the Bero recipe for cheese scones with the addition of a handful of chopped wild garlic leaves.
2020-04-21 Tagliatelle with lardons, spring greens, and wild garlic
The petit salé makes great lardons, a nice addition to pasta and greens.
The last of the petit salé went into a quiche.
By now I had got through my stockpile of beer, but local brewery Calverley"s came to the rescue with a timely next-day delivery.
2020-04-25 Rhubarb chutney
Last week's rhubarb went into a crumble, so something different this week: a spicy chutney that also used up some of the onions I had accumulated from recent Riverford deliveries.
2020-04-27 Wild garlic pesto
2020-04-27 Parsnip loaf
Following a trusted recipe from "Leith's Baking Bible"
2020-04-27 Sausage, potatoes, cauliflower cheese
Riverford suggested adding the green leaves from the cauliflower to the cauliflower cheese: I second that, it works well.
2020-04-29 Chicken and mushroom lasagne
Using up some leftover roast chicken, alternating layers of chicken and mushrooms in a creamy sauce with wild garlic pesto.
2020-05-02 Roast Lamb
2020-05-04 Scottish morning rolls
The original recipe from Andrew Whitley's "Bread matters"
2020-05-04 Asparagus risotto with a soft poached egg
The first asparagus of the year from Riverford. Following a tip from Angela Hartnett, I used the asparagus stems to make a purée to stir through the risotto and enhance the flavour.
2020-05-05 Lamb curry
I had set aside a portion of the leg of lamb from the weekend before roasting it, diced and ready to go into a curry. Served here with spring greens sautéed with chilli and coconut, following a recipe from Madhur Jaffrey's "Eastern Vegetarian Cooking".
2020-05-07 Lamb curry (again)
This time with cauliflower and potatoes with fenugreek, fennel and cumin, another recipe from the Madhur Jaffrey book.
2020-05-07 Savoury carrot flapjacks
I am always looking for ways to use up carrots, which appear in the veg box almost every week. This recipe for savoury flapjacks is from Riveford; it's dead straightforward and the result is very tasty, definitely something I'd make again. I threw in a handful of sunflower seeds to the mix.