Arguably the most versatile of of vegetables, I’m a big fan of all things rhubarb; from chutney to savoury compot to crumble to frangipane to bottling to my own rhubarb cordial.
Few things beat homemade rhubarb & lemon cordial on a warm day. Sharp, fragrant and brilliantly pink, this cordial balances the tartness of fresh rhubarb with plenty of citrus and just enough sweetness. Whether you press the rhubarb or take the slower route and poach it gently, the result is proper old-fashioned lemonade with a little more character - refreshing, nostalgic and well worth the effort.
A simple lunch or easy supper that is quick to make and shows off our delicious smoked chicken.
You can't beat a bowl of strawberries in the summer. Especially when eating wild European strawberries, which do taste exquisite and that’s not a word that comes to me easily. This dish calls for a slight caramelisation in a pan with a dash of our very own apple cider vinegar to really make the strawberries sing. Don't forget the delectable addition of a side of shortcake to soak up all of the tangy syrup.
The classic Tuscan tomato drenched version isn't the only panzanella in town. Relish broad bean season with this green ciabatta, broad bean and herb panzanella. Perfect for eating alfresco - as a starter or side with barbecued fish, vegetables or chicken. One of our new jarred Persian Feta type cheeses (Graceburn or vegan Haverstock White) would work well instead of the mozzarella as would, if you can find it, burrata. You can also mix things up a little by adding peas, sugar snaps, asparagus etc dor a primavera panzanella.
For our mango lassi, we use the yoghurt whey left over from straining the labneh. It’s ideal, but you could use a little more, slightly watered-down kefir instead. The cans of proper Indian Alphonso mango pulp are the real deal, far tastier than anything you’ll get from the fresh, underripe ‘Tommy Atkins’ varietal sold in UK supermarkets and greengrocers.
Now to something altogether more comforting: a pasta al forno that leans into the season. This Kitchen in Rome-inspired recipe works with almost any primavera vegetable, alongside -or instead of the courgette. If using broad beans, make sure to double-pod them, as the skins can turn unpleasantly leathery. Spinach, artichokes and asparagus all work well. As with so many pasta dishes, the key is to keep some of the cooking water to loosen the béchamel. Stuffing pasta can be a long and messy business, so this takes a more straightforward, macaroni cheese–style approach, using Northern Pasta’s spelt radiatori to very good effect.
Maincrop rhubarb is upon us, and there is a rumble beyond the crumble. For year-round supply, bottling or canning is the standard go-to (see here), but there are other options. With its high acidity, rhubarb makes a good, if slightly mushy, chutney. Using our mild, slightly balsamic-like Good Ordinary Cider Vinegar keeps the harsh acidity to a minimum, so you can almost treat it as a vegetable side dish or sauce, as well as the ubiquitous sandwich filling. Salting the vegetables overnight cuts down on cooking time and gives a slightly more textured end result.
Prepping artichokes can look a little intimidating, but it’s actually quite easy. Have a look at this guide to learn the finer points:
https://www.seriouseats.com/how-to-prepare-cut-trim-clean-artichokes-hearts
Unlike many stuffed artichokes (alla Romano, for example), in the Carluccio method they’re cooked the right way up, so they need to be a fairly tight fit in the pan so they don’t fall over. The red artichokes we have in the shop hardly have any choke, and what’s there is perfectly edible, so you don’t need to worry about scooping it out.
This recipe is simplicity itself, but the method and cooking time are the same whatever you decide to stuff them with. Serve, slightly smashed, on bruschetta with a smear of Haverstock White or Graceburn Persian feta or as part of an antipasti or mezze spread. Other options include a soft, sweet blue (Dolcelatte-style), nduja, or simply herby breadcrumbs.
When stuffing, you need to leave a fair bit of bract (the spiky bits), otherwise you won’t have anything to hold the filling. The more you leave, the better so the fresher and more tender the artichokes, the better. Discarded, half-chewed leaves on the plate aren’t a great look.
At Ben’s Farm Shop, we love dishes that celebrate simple, honest ingredients and this vibrant salad does just that. This recipe is a from Brindisa, it’s all about contrast: smooth, creamy hummus paired with crunchy roasted chickpeas and cauliflower, finished with a fresh, colourful chopped salad.
Using quality chickpeas that crisp up beautifully in the oven, this dish is as satisfying as it is wholesome. Perfect for a light lunch or as a generous sharing side, it’s a great example of how a few good ingredients can come together to create something really special.