We adore a classic potato dauphinois, there’s no better side on a cold, winters day. This twist with lovely leeks is so delicious! We all know that leeks and potatoes are made for each other, and this dish proves it once again. Use your favourite milk or cream, (we used oat cream here) but not too much or you’ll end up making soup. Here is a guide, but this is definitely one of those recipes where you should be flexible and feel your way with amounts. Enjoy!
Ingredients (serves 4)
800g potatoes, very thinly sliced
a 250g leek, halved lengthways then rinsed and cut into chunks
1 tsp salt
pepper to taste
1/2 tsp ground nutmeg
1 tsp garlic powder (or a crushed clove of garlic)
1 tbsp bouillon powder
1 tbsp Dijon mustard
Turn your oven on to 200C and find a deep baking dish with a lid.
Tumble in your cut potatoes and leek, separate the leek leaves so that they can be evenly distributed through the gratin.
In a measuring jug, whisk together the rest of the ingredients then pour over the vegetables. Mix well to coat each slice in the seasoning then press down into an even layer.
Place the lid on (or use baking parchment/foil/a flat baking sheet if you are using a baking dish without its own lid) and bake until the potatoes are soft. This usually takes around 30 minutes but test with a fork after 20 minutes.
Remove the lid and bake uncovered for 15 more minutes to brown the top (and you can add cheese or breadcrumbs at this stage too if you fancy). Enjoy!
This creamy, comforting, warm winter side dish will make you cosy from the inside out. It’s special enough for the Christmas table, but once you try it, you’ll be making it to go alongside all your winter roasts. Deep, dark, earthy mushrooms mingle perfectly with sweet parsnips and rich cream. The nutmeg, garlic and bay leaves infuse beautifully into the sauce making your whole house smell amazing!
250g fresh mushrooms, thinly sliced
3 garlic cloves, peeled & sliced
1 tbsp oil
600g potatoes, thinly sliced
600g parsnips, thinly sliced
1 tbsp dried mushrooms (soaked in 400ml boiling water)
1 tsp ground nutmeg
2 bay leaves
400ml cream (oat cream works well)
salt & pepper to taste
Turn your oven on to 200C and prepare all your ingredients. Boil a kettle and cover a tbsp of dried mushrooms with 400ml of just-boiled water. Find a large, oven and hob safe pot with a lid (or use a large soup pot on the stove and decant to an oven dish to bake).
Sauté the sliced fresh mushrooms for 5 minutes with the oil, garlic and a good pinch of salt and pepper. Once soft add the potatoes and parsnips to the pan.
Pour the mushroom stock (including all the now rehydrated mushrooms) over the vegetables. Add the bay leaves & nutmeg and season well with salt and pepper. Carefully stir to combine the ingredients, then level out with the back of the spoon.
Pour over the cream then pop the lid onto the pot and simmer for around 8-10 minutes until the vegetables are just soft. Remove the lid, use the back of the spoon to push all the veg under the liquid. Taste and add more seasoning if needed.
Place the dish in the oven for 20-30 minutes to brown and reduce into a gorgeous gratin. Allow the dish to sit out and set for 5 minutes before serving in generous scoops. Enjoy!
A recipe for a rainy day. We complain about the rain, but really we are so lucky to get lots of rainy days to water our crops. Our brilliant broccoli is really thriving in this perfect mix of heat and rain, why not add some extras to your order for the freezer? This is a great meal in its own right, but is also a satisfying side to a Sunday roast. What would you pair it with?
potatoes – approx 10
milk (any milk you like works, I use oat) – approx 500ml
1 tbsp dijon mustard
1 tsp ground nutmeg
salt and pepper to taste
2 heads of broccoli
2 tbsp rapeseed oil
grated cheese – approx 3 handfuls
Turn your oven to 200C and find a large, oven and hob safe pot with a lid.
Thinly slice the potatoes using a mandolin, machine or very sharp knife. Add them to the pot and pour in the milk. You want to add just enough so that you can see the milk, but don’t cover the potatoes or you will end up with a sloppy gratin.
Stir in the mustard and nutmeg, then season with salt and pepper. Simmer the potatoes with the seasoned milk until they are just soft. Put the lid on the pan but stir often to ensure the potatoes are not sticking to the bottom of the pan. The potatoes will release starch into the milk and thicken it in a sort of béchamel.
Meanwhile separate the stalk from the broccoli and trim as little as possible off the root end. Thinly slice the broccoli stalk and put to one side, then cut the tops into florets.
When the potatoes are cooked, stir through the broccoli stalk slices and taste the sauce for seasoning. Adjust as needed with more salt or pepper.
Top the gratin with the florets, drizzle with oil and a sprinkle of salt and pepper, put the lid on and place the pot in the oven to bake for 20 minutes or so.
When the broccoli is tender, remove the lid, sprinkle with cheese and pop the pot back in the oven again to melt the cheese and brown the top. Serve in big scoops and enjoy!
One of our favourite summer dishes, we love this with pasta or bread and a big bowl of salad. For the filling, use any soft cheese you prefer, mixed with fresh herbs or a big scoop of pesto. We usually use our homemade tofu ricotta (here’s the recipe) but a mix of cream cheese and feta is delicious too. Make your own tomato sauce or use a jar of ready made.
Ingredients (serves 4-6)
1 batch of tomato sauce (from a jar or sauté a diced onion and 4 crushed garlic cloves in 3 tbsp olive oil until soft, add a tin of chopped tomatoes and half a tin of water, season with salt and pepper and simmer for 10 minutes)
400g soft cheese (use any you prefer, a mix of feta and cream cheese or vegan versions, we like to use our homemade garlic and herb ricotta)
a large handful of chopped herbs or a couple of tbsp of pesto
olive oil, salt & pepper to taste
Make the tomato sauce and pour it into an oven proof dish. Pre-heat the oven to 180C.
Make a batch of garlic and herb tofu ricotta or mix any soft cheese you prefer with chopped herbs or pesto.
Use a potato peeler or a cheese slicer to cut the courgette into long, thin strips.
Place a heaped tsp of the herby cheese mixture on the end of a courgette slice. Then roll it up and place it, seam down, into the tomato sauce. Repeat until you have filled the dish or used up all the courgette slices.
Drizzle the rolls with olive oil and season with salt and pepper. Bake in the oven until bubbling and golden – around 15 to 20 minutes.
The stunning rainbow chard coming out of the farm at the moment is absolutely fantastic! It’s one of our favourite crops, so vibrant and so tasty. Here’s a recipe to make the most out of its beauty. Don’t forget to browse our farm products and add them to your next order, we’d hate for you to miss out on the seasonal harvest.
Ingredients (serves 4)
1 bag of rainbow chard (250g)
4 tbsp olive oil (1 for sautéing, 2 for the mash, 1 for drizzling)
1 onion, diced
4 cloves of garlic, sliced
2 tins of chopped tomatoes
a handful of torn basil leaves
3 large potatoes
1 tin of lentils, drained
2 scallions, sliced
1 tsp chilli flakes (optional)
optional cheese to taste – I like to use my tofeta
salt and pepper to taste
Scrub the potatoes, chop into bites and get them on to boil.
Pre-heat the oven to 200C and find an oven and hob safe pan with a lid.
Sauté the onion and garlic in 1 tbsp of olive oil for about 10 minutes or until soft and starting to caramelise.
Add the tins of tomatoes and the torn basil leaves. Season with salt and pepper.
Half fill the tins with water and swirl the tomatoey juices out of the tins, into the pan. Then bring the sauce up to simmer and bubble away while you make the chard parcels.
Remove the long chard stems, slice them into bites and add them to the tomato sauce.
Mash the potatoes with 2 tbsp of olive oil, salt and pepper to taste. Then stir in the drained lentils, sliced scallions, chilli flakes and optional cheese.
Lay the chard leaves out, upside down on a chopping board with the top of the leaf closest to you and the colourful stalks pointing away from you.
Add a spoon of the mashed potato and lentil filling to a leaf near the top closest to you, roll the leaf over the filling away from you, then fold over the sides and keep rolling until you make a neat parcel.
Take the sauce off the heat and pour it into medium baking dish, then tuck the chard parcel, seam side down, into the sauce. Repeat until you have used up all the chard leaves or filling. Then drizzle the last tbsp of olive oil over the parcels.
Then put a lid or sheet of foil or parchment on the dish and pop it in the oven to steam/roast for just 10 minutes or so. The sauce should be bubbling hot and the leaves should be tender.