Have you ever tried grilled peaches? They’re amazing on the barbecue but this morning I tried them in my little panini grill and they were really good so I thought I’d share.
No real recipe. Just slice them in half and twist out the stones. Our delicious flat peaches tend to de-stone quite easily but use a small knife if you’re having trouble. Then brush them with a 50:50 mix of olive oil and maple syrup and place on a hot grill until nicely charred, smokey, sweet and sticky. Serve on natural yoghurt with granola for the best summery breakfast! Or serve with ice cream after a barbecue for a refreshing dessert.
This is my simple and adaptable method for BBQing our gorgeous new potatoes! I have fond memories of pricking large jacket potatoes, wrapping them in foil and packing them in with the food for camping trips. Then we would carefully tuck them into the BBQ coals to bake while the rest of the grilling was done, they’d often come out perfect if we remembered to turn them occasionally, but more often than not, half the potato would burn and half would be raw, or the coals would burn out before the potato was done and there’d be some disappointment… So this way of par-boiling, dressing then skewering little salad potatoes provides a much more consistent result.
Start by boiling scrubbed new potatoes until they are nearly cooked through. Test a few larger ones with a sharp knife or skewer. Then drain the potatoes and allow them to cool in the colander while you prepare a tasty marinade or dressing!
I love potatoes with garlic and herbs. This time I mixed olive oil, salt, pepper, crushed garlic, rosemary and lemon zest in a large bowl. Then toss the par cooked new potatoes in the dressing.
Push the potatoes on skewers (or cook in a BBQ basket) and get them onto a plate or tray ready to pop over the coals.
Cook on the BBQ, turning often until soft, smokey and delicious!
Then push them off the skewers, back into the dressing bowl and toss again to get any last bits of dressing and flavour back over the delicious, charred potatoes. Enjoy!
This fruity number is just the thing to pack into a tin and take round to a friends garden to have with a cuppa! Use any summer fruit you like, berries or stone fruit work well, and it’s best to cook the fruit down with a little maple syrup into a rough ‘jam’. Very soft fruit like strawberries, raspberries or plums could just be sliced and sprinkled raw on top of the biscuit layer before adding the crumble mix, but I do find a more jammy fruit layer helps the crumble mix stick to the biscuit a bit better. I tend to cover the dish in the oven with a baking sheet or a layer of baking parchment during the last 15 minutes or so to prevent it from browning too much.
125g caster sugar
375g plain flour
100g porridge oats
maple syrup to taste
Start by cooking 150g fruit in a small pan until just soft and starting to collapse. Taste and sweeten with maple syrup or any sweetener you like (if needed). Then put it to one side to cool while you make the biscuit dough.
Pre-heat the oven to 175C and line a deep baking dish with baking parchment. I used a dish approximately 25x35cm but any medium sized baking dish will do. Just bear in mind, if it’s a smaller dish, the biscuit will be deeper so will need longer in the oven.
Weigh out the butter, sugar and flour into a large mixing bowl. Rub it together with the tips of your fingers until you achieve a wet-beach-sand-like texture that comes together into dough when squeezed. A quicker way to do this is to pulse the ingredients together in a food processor with the ‘S’ blade attachment.
Tip roughly 2/3rds of the dough into the lined dish and press it firmly into a neat, even layer. Ensure you get into the corners of the dish.
Add the oats to the remaining 3rd of the dough and mix into a rough crumble.
Spoon the fruit onto the biscuit layer and then sprinkle the crumble over the top. Lightly pat the crumble into the fruit.
Then bake for approximately 30 minutes at 175C fan. The time can vary depending on your dish size. I tend to cover the dish with a baking sheet or extra piece of parchment for the last 15 minutes or so to prevent the crumble from browning too much. Just keep an eye on it and see if it needs it or not. No two ovens are alike in my experience!
Remove from the oven and allow the biscuit to cool in the dish. Then carefully transfer it to a chopping board and cut it as you like.
You should end up with a melt-in-the-mouth shortbread base, a fruity layer and a buttery, oaty, crumbly layer. Delicious!
The biscuits keep well in an airtight container in the fridge for a week. Enjoy!
We are in the midst of a classic courgette glut on the farm. Next week we’ll add some free courgettes to all the boxes, we hope you enjoy them. Expect lots of courgette recipes to come your way. We’d love to know your favourite courgette recipes too please! Let us know in the comments or over on our community Facebook group. I’ll start us off with this super simple salad. It’s so easy to make (just a matter of combining raw courgettes with a lemony dressing, then scattering over some toasted hazelnuts) and oh SO delicious! I have this salad often this time of year as a side to pretty much any meal, or it’s brilliant stirred through freshly boiled pasta or bulked out with a drained tin of lentils.
Courgettes (2 small or 1 large)
2-3 tbsp extra virgin olive oil
the juice of half a small lemon (have you tried our new season verdelli lemons?)
1 small garlic clove, crushed
salt and pepper to taste
a handful or two of hazelnuts, toasted in a dry pan then roughly chopped
Using a potato peeler, slice the courgettes into delicate, thin ribbons. For ease, slice them directly over a serving platter or large salad bowl.
Make the dressing by stirring together the olive oil, lemon juice and crushed garlic with a pinch of salt and pepper.
Drizzle the dressing over the courgette ribbons. You could toss the salad now to evenly coat the ribbons with the dressing, or just leave it drizzly.
Then toast the hazelnuts in a dry frying pan until nicely coloured. Tip them onto a board and carefully chop them up a bit to make them go further through the salad.
Scatter them over the dressed ribbons and finish the salad with a little sprinkle of flakey sea salt. We LOVE Achill Island sea salt for exactly this type of dish.
Enjoy as is as part of a salad buffet or alongside a BBQ. Or make it a light, refreshing meal by tossing through some freshly boiled pasta or a drained tin of cooked green lentils.
How about a potato salad with fresher flavours? A tangy, herby salsa verde made with mint and capers pairs perfectly with peas and buttery new potatoes. If you don’t have peas in the freezer, switch them with any fresh greens you like. We particularly love this salad with thinly sliced raw courgette in place of the peas or chopped and steamed French beans or broccoli. Anyway you make it, it’s a brilliant bowl to bring along to a BBQ.
12 new potatoes
150g cooked peas (or this is lovely with thinly sliced raw courgette or chopped and steamed French beans or broccoli too!)
25g fresh mint leaves
3 tbsp capers
1 garlic clove
the juice of 1/2 a lemon
6 tbsp extra virgin olive oil
Halve and boil the new potatoes until tender, then drain and cool while you make the salsa verde.
Put the mint, garlic, capers, lemon juice and olive oil into a blender.
Blend into a loose sauce then taste – add more lemon, olive oil or capers to taste. You shouldn’t need to add salt, the capers are plenty salty enough.
Put the cooked and cooled potatoes into a bowl with the peas (or broccoli, French beans or courgette slices) and drizzle over half the salsa verde and toss to combine.
Add more salsa verde or keep left overs in a jar in the fridge and use within a week. It’s great over salads & roasted vegetables, spread into a wrap or stirred through a summery soup or stew.
The flavours in this simple salad work so well together. Sweet, earthy beetroots, tangy natural yoghurt, nutty tahini and crunchy toasted pumpkin seeds. Serve it in layers like the photo above, or mix it up for a shocking pink platter. This salad goes well with a BBQ or as part of a buffet spread, or even as a meal in it’s own right with some bread to scoop up the juices.
3 beetroot, leafy greens included
2 tbsp olive oil
6 tbsp natural yoghurt
3 tbsp tahini
1 clove of garlic
the zest of a lemon
salt and pepper to taste
50g pumpkin seeds, toasted
a handful of fresh herbs, chopped (eg chives, dill or parsley…)
Give the beetroot and leaves a good wash. Then chop the leaves off and boil the beetroots whole, in plenty of water until they are cooked through. This can take 30-40 minutes so keep an eye on the pan and top up with more water as needed.
Once they are cooked (you can test this by inserting a small sharp knife into the beetroots), drain and cover with cold water. Then using your hands, rub the skin off. Use a knife for any tough bits.
Allow the beetroots to finish cooling while you get on with the rest of the salad.
Separate the bright stalks from the green leaves and chop them into bites. Sauté with a tbsp of olive oil and a tiny pinch of salt and pepper until soft. Then roughly chop the leaves and add them to the pan to cook for just a few minutes. Then set to one side to cool while you make the yoghurt dressing.
Stir the yogurt and tahini together with a tbsp of olive oil. Grate or crush in the clove of garlic and add the zest of 1/2 the lemon. Stir and taste. Add a touch of salt and pepper if needed.
Then plate up the salad. Spread 1/3rd of the yoghurt dressing on a platter and scatter over the sautéed beetroot leaves. Drizzle with more dressing, then slice the beetroots and add them to the platter. Drizzle with the remainder of the dressing, then scatter over the toasted pumpkin seeds, chopped herbs and the zest of the other half of the lemon.
If you like a classic potato salad with mayonnaise, you’ll love this one. The added extras like tangy sauerkraut and pickles and earthy-sweet carrots and beetroot make it a step up from the norm. What’s a barbecue or buffet without a bowl of potato salad? Try this one with our fresh-from-the-fields new potatoes, carrots and beetroots. You could even make your own vegan mayo, fermented cucumbers and sauerkraut using our farm produce and groceries too if you like! Otherwise we stock mayonnaise, pickles and sauerkraut in our grocery section.
12 new potatoes
3 tbsp aioli/mayonaise
2 tbsp sauerkraut
4 tbsp chopped fermented/pickled cucumbers
large handful of dill/fennel fronds (or chopped chives)
Halve the new potatoes and dice the carrots, then boil together until tender. Drain them and allow to cool.
Boil the beetroot in its skin in a separate pan until tender. This takes around 30 minutes. Then run the beetroot under cold water and rub the skin off and dice into 1 cm pieces.
Dice the fermented/pickled cucumbers.
Chop the dill or fennel fronds.
Combine all ingredients in a large bowl.
Gently stir the ingredients together then taste and add salt or pepper if needed.
This pasta dish has fresh spring/summer vibes. It’s one of our favourites and a great way to use up all the gorgeous greens coming out of the farm at the moment. We stock a large range of organic pastas, I like tagliatelle for this one, but of course any pasta shape will work well.
Ingredients (serves 4-5)
2 tbsp olive oil and 2 tbsp butter
2 leeks, sliced and rinsed
4 garlic cloves, sliced
1 tbsp dijon mustard
3 tbsp plain flour
3 tbsp nutritional yeast (or sub with grated/crumbled cheese of your choice)
a splash of white wine
oat milk – enough to cook out the flour and make a creamy sauce
Energy bites do what they say on the tin. They are jam packed full of good ingredients – oats, nuts (or seeds) and dates – which give you a boost of energy and get you through the afternoon slump, power you up that hill on your hike or keep hunger at bay in the car on your way to your staycation. This base recipe is really handy to have in your repertoire. Make it your own by using your favourite nuts or seeds, replace the dates with apricots or raisins, add cacao powder or dried spices like cinnamon or ginger for different flavours, coat them in melted chocolate or roll them in sesame seeds or desiccated coconut. It’s fun to play around with flavours here.
Did you know, many of our grocery products like oats, nuts and dates are packed plastic free? We are always working on adding more plastic free products to the list too so keep checking back. Please share your favourite energy ball combinations with us on our facebook community group.
Ingredients (makes 20)
1 &1/2 mugs of porridge oats
1 mug of nuts (or seeds, or a mix)
1/2 mug of pitted dates
a pinch of salt
a drizzle of maple syrup or honey
optional extra ingredients to taste (like melted chocolate, desiccated coconut, sesame seeds, cacao powder, cinnamon, ginger…)
Measure the oats, nuts, dates and salt into a food processor with the ’S’ blade attachment. (If you are making this in a blender, then divide it into smaller batches).
Pulse the ingredients together, stopping frequently to stir and scrape down the sides. You are aiming for an even, sticky, crumbly mixture.
Scrape the mixture into a large bowl. This is where you can stir in some extra flavours or textures if you like. Some cinnamon or ginger? Make it chocolate flavoured by adding some cacao powder?
Now test the stickiness of the mixture by picking up a small handful and squeezing. If it sticks together easily you don’t need the syrup – this depends on the freshness and variety of the dates. Otherwise add a small drizzle of maple syrup and stir. Test again and add more syrup until you get the right consistency.
Then squeeze and roll the mixture into little balls. If they are sticky enough you can roll them in seeds or desiccated coconut for extra flavour and fun.
Another fun option is to dunk them in melted chocolate and sit them on a tray in the fridge to set. While the chocolate is wet, you can sprinkle the bites with seeds or some flakey sea salt or anything you like to make them even more special.
Otherwise they are fabulous naked, just the way they are!
Pack in an airtight container in the fridge and eat them within the week.
Romanesco cauliflowers have got to be one of the most beautiful vegetables we grow. Their mathematical fractal shapes are breathtaking to look at and luckily they are also extremely tasty! Our favourite way by far to cook them is to chop them into florets and roast them. Have a look at the end of this smashed cucumber recipe for a great marinade idea. In this recipe I use them in a one-roasting-dish meal to make a simple summery stew. This way you get some crispy tops and some soft, simmered bits too. All in one easy dish! Serve with bread, potatoes, rice or pasta. Or just eat it as it is.
Ingredients (serves 4-6 people depending on sides)