Author: Danny Steele

Your March veg share is likely to include:

• Green onions
• Pak choi
• Radish
• Leeks
• Cauliflower
• Purple sprouting broccoli
• Spring greens
• Spinach
• Chard
• Mixed salad
• Kale

Recipes

Southern Hot Honey Cauliflower

Purple sprouting broccoli and kale gratin

Southern Hot Honey Cauliflower – Orchids and Sweet Tea.com

• 1 head Cauliflower, chopped in medium chunks
• 300g bread crumbs  
• 90g organic all-purpose flour
• 230ml Almond milk
• 80g hot honey 
• 1 tbsp red pepper flakes
• 1 tsp garlic powder
• 1/2 tsp sea salt + black pepper, each
• 1 tsp smoked paprika

Hot Honey Sauce

• 6 tbsps unsalted butter
• 4 garlic cloves, minced
• 80g raw honey
• 1 tsp cayenne pepper
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp onion powder
• 1 tsp red pepper flakes

Preheat your oven to 200 degrees C and line your baking sheet with parchment paper. NOTE: Doing this step is a MUST to prevent sticking.

In a medium bowl, add the milk, flour, hot honey, garlic powder, salt, black pepper, smoked paprika, and red pepper flakes, and whisk together until fully combined. Set aside.

In a separate bowl, add bread crumbs and set aside also. 

Now, dip each cauliflower into batter (shaking off any excess) and then toss into bread crumbs. Then lay each cauliflower side by side on the baking sheet (about an inch apart). Repeat until all cauliflower are coated.

Bake for 30-35 minutes or until golden brown and “crunchy” looking. NOTE: If not crispy enough bake for another 5-10 minutes.

TO MAKE THE HOT HONEY SAUCE:

Place all ingredients in a medium saucepan over medium-high heat and whisk together until it begins to boil. Reduce heat to low-medium and let everything simmer for about 15 minutes or so, stirring occasionally. Once thickened enough to desired consistency, remove from heat and let cool.

Once cauliflowers are crisp, remove from oven and toss them in the sauce until fully coated. Add coated cauliflower back to baking sheet and place them back in the oven (turning oven on broil) for about 5-6 minutes.

To serve, add cauliflower bites to a salad, tacos, atop pasta, as a topping on pizza, with quinoa or rice.

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Purple sprouting broccoli & kale gratin

• 400g kale
• 15g butter
• 1 small garlic clove , finely chopped
• really generous grating of fresh nutmeg
• 300g purple sprouting broccoli
• 500ml double cream
• 100g fontina , very thinly sliced
• 50g parmesan , grated

Heat oven to 200C/180C fan/ gas 6.

Remove the tough stems from the kale, then boil it in lightly salted water for 3-5 mins. Drain and press out the excess water.

Heat the butter in a frying pan and add the kale and garlic.

Cook over a low-to-medium heat for a few mins. Season well and add some nutmeg.

Trim the broccoli and halve any thick stalks lengthways.

Steam for 3-4 mins or until only just tender. Blot with a tea towel to get rid of the moisture on the surface.

Tip the kale into the base of a gratin or casserole dish and place the broccoli on top.

Season well and grate over some nutmeg.

Pour the cream over, then add both cheeses.

Bake in the oven for 30-35 mins or until golden and bubbling.

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Runner beans contain vitamins, minerals, fibre and phytochemicals that may help protect the eyes, the cardiovascular system and long term memory function.

They can be steamed, boiled, roasted and eaten raw. If you boil your runners try and use the water in something else, as this will contain a proportion of the veggies goodness.

Recipes

Runner bean chutney

Runner beans & charred leeks with vinaigrette

Runner bean, tomato and tamarind curry

Runner bean chutney – BBC Good Food Website

• 1.2kg runner beans
• 3 large white onionschopped
• 700ml white wine vinegar
• 400g light brown soft sugar
• 1 tbsp ground turmeric
• 1 ½ tbsp mustard seeds
• ½ tbsp English mustard powder
• 1 tbsp nigella seeds
• 65g cornflour

Trim the ends of the beans and gently pull away any stringy bits on the sides. Cut diagonally into ½cm pieces. Bring a large pan of water to the boil and cook the beans for around 3 mins to soften slightly. Drain and plunge into a bowl of iced water, leave to cool for 5 mins, then drain and set aside.

Put the pan back on the hob and cook the onions in 350ml of the vinegar over a medium-low heat for 15 mins to soften, stirring occasionally. Add the sugar and 250ml of the remaining vinegar and cook for 2 mins more.

Combine the turmeric, mustard seeds and powder and nigella seeds with the cornflour, a good pinch of salt and the remaining 100ml vinegar. Mix well, then tip into the onion mixture and stir to combine. Cook for 3 mins to thicken, then add the beans. Bring to the boil, then turn the heat down and simmer for 30 mins, stirring regularly until the beans are tender but have a slight bite and the chutney has thickened slightly. Remove from the heat and decant into sterilised jars. 

Will keep sealed in a cool, dry place for up to three months. Once open, keep in the fridge for up to two weeks.

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Runner beans & charred leeks with vinaigrette – BBC Good Food Website

• 2 trimmed leeks cleaned and halved
• 400g runner beans topped, tailed and sliced on the diagonal
• 4 tbsp extra virgin olive oil
• 2 anchovy fillets
• pinch of chilli flakes
• 2 tbsp Dijon mustard
• 1 ½ tbsp good-quality red wine vinegar
• ½ tsp golden caster sugar
• 1 tsp finely chopped tarragon leaves
• 1 tsp finely chopped parsley
• 2 spring onions finely sliced
• 2 tbsp pumpkin seeds toasted

Bring a frying pan of salted boiling water to the boil, reduce to a simmer, add the leeks and cover with a cartouche (a piece of baking parchment with a hole in the middle). Cook for 4-5 mins until tender and a deeper green, then remove from the water with a slotted spoon (keeping the water at a simmer) and dry in a clean tea towel.

Add the runner beans to the water, cook for 2-3 mins until tender, then drain and set aside.

Heat a griddle pan over a high heat and toss the leeks in 1/ 2 tbsp olive oil and some seasoning. Griddle for a couple of mins each side until charred. Transfer to a chopping board and slice into lengths the same size as the runner beans.

To make the vinaigrette, pound the anchovy using a pestle and mortar (or whizz in a blender), add the chilli flakes, Dijon, red wine vinegar and sugar and combine. Whisk in the remaining olive oil, season, then stir in the herbs.

Put the runner beans and leeks in a large bowl. Pour over the vinaigrette, toss in the spring onions, then scatter over the seeds.

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Runner bean, tomato and tamarind curry – Delicious Magazine Website

• ½ tsp black mustard seeds
• ½ tsp cumin seeds
• ½ tsp coriander seeds
• 2 tbsp vegetable or coconut oil
• 8 curry leaves (see Eco Tip)
• 1 onion, finely chopped
• 3 medium tomatoes
• 1 small green chilli, chopped
• 2 garlic cloves, crushed
• 1 tbsp tamarind paste
• ½ tsp chilli powder
• 225g runner beans
• Rice or flatbreads to serve

Heat a large frying pan over a medium heat, then add the mustard, cumin and coriander seeds. Toast for a minute or two until golden and fragrant, then tip into a pestle and mortar and crush.

Return the pan to the heat and add the oil. Once hot, add the crushed spices, curry leaves and onion with a pinch of salt. Cook over a medium heat for about 8-10 until soft and light golden.

Roughly chop the tomatoes and add these to the pan along with the chilli, garlic, tamarind paste and chilli powder. Cook for about 15 minutes, until the tomatoes have collapsed and reduced into a sticky sauce. Meanwhile, bring a small pan of salted water to the boil. Cut the beans into 3-4cm lengths and boil for 5 minutes until just tender but still with a little bite. Drain the beans, stir into the curry and cook for another 3-5 minutes, then season to taste.

Serve the runner bean curry with rice or chapatis and some extra curry leaves, crisped up in hot oil (if you like).

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Your February veg share is likely to include:

• Winter salad
• Potatoes
• Carrots
• Celeriac
• Onions
• Beetroot
• Parsnips
• Black radish
• Cabbage
• Cavalo Nero
• Pak choi
• Squash
• Leeks

Recipes

Halloumi & red cabbage steaks

Perfect Pak choi

Curried Lentil and Leek Soup

Halloumi & red cabbage steaks

• 1 small red cabbage (about 900g/2lb), cut into 4 x 2cm/3/4in-thick ‘steaks’
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tsp fennel seeds
• 1 tbsp dark muscovado sugar
• 2 x 250g pouches ready-cooked quinoa
• juice 1 orange
• small pack flat-leaf parsley , chopped
• small pack dill , chopped
• 50g dried sour cherry , roughly chopped
• 250g pack halloumi , cut into 8 slices

Heat oven to 200C/180C fan/gas 6.

Line a baking tray with baking parchment and put the cabbage steaks on top.

Mix together the balsamic, oil, fennel seeds and sugar, then season and spoon it over the cabbage.

Cover the cabbage with foil and roast for 20 mins, then remove the foil and cook for a further 10 mins until softened.

Heat the quinoa following pack instructions, then stir through the orange juice, parsley, dill and cherries, and season with black pepper.

Fry the halloumi in a dry pan on a medium heat for 2 mins each side until golden. To serve, place a spoonful of quinoa onto each cabbage steak and top with the halloumi.

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Perfect Pak Choi – from Delish.com

• 1 tbsp. 
• vegetable oil2 
• garlic cloves, crushed
• 2.5cm ginger, peeled and cut into thin matchsticks450 g 
• baby pak choi, cut in quarters with core intact2 tsp. 
• low-sodium soy sauce 1 tsp. 
• toasted sesame oil, for serving (optional)1/2 tsp. 
• toasted sesame seeds, for serving (optional)

Heat vegetable oil in a large pan over medium-high heat. Add garlic and ginger and cook until fragrant, 30 seconds.

Add pak choi, soy sauce, and 2 tablespoons water. Cover and cook 1 minute, then remove lid and cook, stirring occasionally, until cores are tender and all liquid has evaporated.

Transfer to a serving dish, drizzle with sesame oil and sprinkle with sesame seeds, if using.

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Curried Lentil and Leek Soup – Lucy and Lentils website

• 200 g pack precooked lentils substitute for 150g uncooked red split lentils
• 1 large leek base and green end, finely diced
• 4 large cloves garlic finely chopped
• Large thumb sized piece of ginger finely chopped
• 1 green or red chilli finely chopped
• 400 g tin of chickpeas 240 drained
• 400 ml full fat coconut milk
• 550 ml veg stock water and a stock cube
• Spices:
• 1 tsp paprika smoked or hot
• 1/2 tsp cumin
• 1/2 tsp turmeric
• 1 tsp curry powder optional

Start by finely chopping the leeks, chilli and ginger then add to a large pot with 1 tbsp of plant based butter or olive oil, fry on a medium heat for around 6 minutes

Mince the garlic then add to the pot, cook for a few minutes before adding the chickpeas and dried spices

Toss together then add in the vegetable stock, precooked lentils* and simmer for 5 minutes before adding the coconut milk

Leave on a low- medium heat (you don’t want the coconut milk to bubble) taste testing along the way, season with salt and pepper

When it’s seasoned to preference, serve up and serve with fresh coriander, chilli flakes, pepper and a tsp of the coconut cream from the tin

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Turnips are a member of the same veg family as broccoli. They are high in nutrients and low in calories making them a healthy addition to a rounded diet.

Both the root and the greens of the turnip are delicious and nutritious.

It can be eaten raw, roasted, or sauteed.

Recipes

Asian turnip salad

Raw turnip salad

Braised turnips with greens

Pickled Hakurei Turnips

Asian Turnip Salad – from the Waitrose website

• 1 red chilli, deseeded
• ½ tsp grated fresh root ginger
• 2 tbsp light soy sauce
• 1 lime, zest and juice
• ½ garlic clove, finely chopped
• 3 tbsp extra virgin olive oil
• handful coriander leaves, roughly chopped
• 3 medium turnips (about 400g), peeled
• 100g watercress, tough stems discarded

Finely chop ¾ of the chilli and mix in a large bowl with the ginger, soy sauce, lime zest and juice, garlic, olive oil and coriander; set aside.

Cut the turnips into wafer-thin slices – a mandolin or the thinnest slicing blade of a food processor are useful here – and toss with the dressing. Quickly mix with the watercress and spread over a platter or divide between plates, spooning over the juices. Finely slice the remaining chilli and scatter over the top of the salad, with more coriander, if liked.

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Raw Turnip Salad – from Maria Ulashova’s website

• 3 medium turnips, peeled and grated
• 3 medium carrots, peeled and grated
• 1/2 cup chopped parsley
• 1 cup raw pumpkin seeds
• juice of 1/2 lemon
• 2 Tbsp olive oil
• sea salt to taste

Place the turnips, carrots, parsley and pumpkin seeds into a salad bowl. Add the lemon juice and olive oil. Season with salt and toss to combine.

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Braised Turnips with Greens – from Cooking Light.com

• 6 small turnips with greens
• 1 tablespoon olive oil
• 1 cup unsalted vegetable stock
• 1 tablespoon apple cider vinegar
• 1/8 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 teaspoons cold butter
• 1 teaspoon honey

Trim and peel turnips; reserve and chop the greens.

Halve turnips. Heat olive oil in a large skillet over medium-high. Add turnips, cut side down;

cook 4 minutes or until golden.

Turn and add vegetable stock, vinegar, salt, and pepper.

Bring to a boil; cover and reduce heat to medium-low.

Simmer until turnips are crisp-tender, 5 to 6 minutes.

Uncover, increase heat to medium-high, and add greens; cook until liquid reduces by three-fourths and thickens, about 6 minutes. Swirl in butter and honey.

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Pickled Hakurei Turnips – from Serious Eats Website

• 1 bunch turnips (approximately six)
• 1 teaspoon salt
• 1/2 cup rice wine vinegar
• 1 teaspoon sugar
• 1/2 teaspoon black peppercorns, crushed
• 3 thin slices ginger

Wash turnips well and slice them thinly on a mandoline. Place turnip slices in a small bowl and toss with the salt. Let rest until there is a pool of liquid on the bottom of the bowl, about 30 minutes. Drain turnips of the salty water and pack into a pint-sized mason jar.

Add vinegar, sugar, pepper, and ginger slices. Apply a watertight lid and shake to combine. Place pickled turnips in the fridge and chill before eating. Pickles can be eaten within 1 hour of being made and will keep for at least 1 week.

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