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.
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.
This watermelon recipe may seem a bit ‘out there’, but trust me, it’s both easy and delicious! Sashimi is thinly sliced raw fish eaten with a soy sauce dressing, this alternative, plant based version recreates the meaty texture of fish with baked and reduced watermelon. The flavour is an irresistible sweet and salty combination and we love this simple showstopper with rice, noodles or dumplings, steamed veg and a seaweed salad.
Our mini watermelons are best for this recipe, they are smaller and more intense in flavour, and have smaller pips than the big ones. Then all you need is a sachet of umami paste (or make your own marinade by mixing miso with soy sauce, ginger, garlic and chilli) and some toasted sesame seeds. Read on to see how easy this dish can be, and let us know in the comments if you give it a try.
Preheat your oven to 190C and line a baking dish with baking parchment.
Using a large, sharp knife, peel the watermelon. Cut both ends of first to create a flat, stable surface.
Place the peeled watermelon in the baking dish and bake in the oven for at least 2 hours.
Every half hour, take the watermelon out of the oven and turn it over so that it cooks evenly on all sides.
Once the watermelon is reduced and blackened all over it is ready for its marinade.
Liberally brush the umami paste all over the watermelon. Get as much of it on as you can. At least half of the sachet which is about 75g.
Return the watermelon to the oven for a further 10 minutes.
Then carefully move the hot watermelon to a board or plate to cool slightly before thinly slicing.
Sprinkle with toasted sesame seeds and eat hot or cold.
10. I served ours with a seaweed salad, pot sticker dumplings (which I will share in another blog post) and steamed aubergines with a simple dipping sauce of orange juice, sesame oil, soy sauce, grated garlic and ginger and extra toasted sesame seeds. It was delicious!
This is one of those recipes that isn’t really a recipe. It’s just two simple ingredients – sweetcorn and our organic barbecue sauce – but it’s so good I had to share! Add fresh sweet corn and a bottle of our delicious barbecue sauce to your next order. It’ll be the highlight of your next barbecue!
Of course you could make your own barbecue sauce, but our one from the trusted ‘Your Organic Nature’ brand is full of great organic ingredients and it just tastes amazing!
2 or 3 fresh sweetcorn
1 bottle of organic barbecue sauce
Very carefully cut the sweetcorn into ‘ribs’. I find it easiest to cut the corn in half, widthways with a large, sharp knife, then cut each half lengthways into quarters using the first cut side as a flat, stable base.
Put the ‘ribs’ into a bowl and pour over the barbecue sauce. Mix well and leave to marinade while you fire up the grill.
Cook the ‘ribs’ on the barbecue until soft, juicy and lightly charred. Then enjoy the sweet, spicy, sticky, juicy, messy deliciousness! (Alternatively you can cook them under the grill in your oven or in a grill pan on the stove top.)