loads of sage.....................

Sam, my son had been making fresh pesto at school in Food tech. Having tried to freeze my abundant fresh sage last year and ending up with blackenend and deeply unattractive leaves, we set about making sage pesto last night.
Sage is one of most favourite herbs but used alone we found it a bit strong here so we mixed with fresh spinach leaves and used walnuts in place of pine nuts (we toasted those after a couple of attempts which gave the whole thing a toasty creamy flavour)

have put it in jars at moment, but think it would freeze brilliantly. I used parmesan last night but if I was to freeze it I might try it with Roquefort as I think the blue cheese/walnut classic combo might be a winner............... let you know how we get on

hunter gatherer

well more of a gatherer really. found a stream full of wild watercress at the weekend in the Yorkshire dales, so collected a big fat bunch and brought it home.
looked a little sad after it had been in the car over night (bit like that bag in your fridge I expect) so instead of using it as a salad I simply blended it with some good quality salty butter and let it melt gently over my steak.
yumyum

try blending it with lemon juice, olive oil and garlic for an instant fresh pesto, or chop finely & stir with salmon and mayo for a perfect sandwich, or simply cook it up with a peeled potato, 1/2  an onion and vegetable stock cube and blend for an out of this workd watercress soup - add a little anchovy to this for an extra bite.

Carrots - fresh

Leftover	Idea & ingredients	recipe
Carrots - fresh	Carrot cake FOR THE CAKE 200g SR flour 2 teaspoons mixed spice 200g soft brown sugar 150 ml sunflower oil 2 large eggs 200g carrots, finely grated 85g shelled walnuts, roughly chopped (optional) FOR THE FROSTING 250g mascarpone or cream cheese 100g unsalted butter, softened 100g icing sugar 1 tablespoon lemon juice Whisk eggs, oil and sugar together. Sift dry ingredients in another bowl. Mix together and bake in lined 9” cake tin. Cook 30-40 minutes at 180C/350F or until cooked through and springy to touch. Allow to cool in tin completely. Remove Beat butter, mascarpone/cream cheese and sugar then drizzle in lemon juice to taste. Do not add too quickly or will curdle.

Carrots - cooked

Leftover	Idea & ingredients	recipe
Carrots - cooked	FRITTATA Serves 4 for brunch INGREDIENTS ½ stale French loaf but can use any bread 4 eggs 100ml milk or single cream 100g cheese grated Pinch nutmeg 2-3 cooked carrots finely chopped or crushed up Crushed fennel, coriander or caraway seeds 25g Chopped pumpkin seeds METHOD Beat eggs and cream, season with spices and salt and pepper. Mix in ½ cheese. Chop bread and cut up the carrot. Grease a flan tin (or individual ones). Put carrot and bread in tin(s). Pour over egg mix and top with rest of cheese. Bake 190C/375F about 25 minutes or until puffed up and browned – serve immediately with a big salad or as part of a big breakfast.
Carrots - cooked	Simple root mash Serves 4 INGREDIENTS 1 large potato – peeled 2 parsnips – peeled 2 cooked left over carrots Butter Salt and pepper METHOD Cut potato and parsnip into equal sized pieces and boil in salted water until tender.  Drain Return veg to pan together with the carrots and a good knob of butter.  Mash over a gentle heat NOTE - can be roughly crushed or mashed until smooth.
Carrots - cooked	Caribbean cup cakes makes 6 muffin size cupcakes INGREDIENTS 2 cooked carrots – blended or sieved smooth paste 125g butter 125g soft brown sugar 2 eggs 150g SR flour Good pinch cinnamon and nutmeg FOR THE BUTTER CREAM 150g butter 200g icing sugar ½ teaspoon ground cinnamon Lots of blingy sprinkles METHOD Beat together the butter and sugar then beat in the eggs one by one. Gently mix in the carrot puree then sieve in the flour and spices.  Gently fold in. Divide between the muffin cases and cook in a pre-heated oven (180C/350F) until cooked – soft and springy to the touch. When cool, beat the icing ingredients together and pipe onto the cakes.  Sprinkle with the edible bling and enjoy.
Carrots - cooked	Carrot hummus There are loads of veg that can be whizzed up into a hummus style dip – and here’s one for carrots. INGREDIENTS 2 large cooked carrots 1 400g tin chickpeas drained and rinsed 2 tablespoons peanut butter (optional) 100ml olive oil Lemon juice to taste 1 clove garlic finely grated 12 sprigs fresh coriander METHOD Put everything but the fresh coriander in a food processor/blender and whizz until smooth. Serve drizzled with a little more olive oil and scatter with plenty of the fresh coriander.

 

Potato - cooked

Leftover	Idea & ingredients	recipe
Potato - cooked	Grated potato cakes Grated waxy potatoes – brilliant as a base for rosti-style potato cakes. EXAMPLE – Thai-style potato cakes Grate cooked, waxy potatoes.  Chop some prawns (preferably raw) and some spring onion, add some desiccated coconut and some hot, chopped chilli. Season and add a splash of fish sauce.  Squeeze everything together really well and either form into little cakes and fry both sides in vegetable oil, or put in oiled mini muffin or bun tins and bake in a hot oven until crisping up.  Serve immediately.
Potato - cooked	Potato soup base Boiled potatoes – METHOD Boiled potatoes make a great base for a soup – finish by adding cooked, chopped veg and/or meat for a hearty dish. For soup for 4 people, chop an onion and cook gently in a little oil, add about 1 litre of boiling water plus a couple of vegetable stock cubes. Cook it up and blend.
Potato - cooked	Swiss salad Serves 4 as a lunch INGREDIENTS 8 cooked potatoes – sliced or chopped 1 packet French beans – cooked briefly so still crunchy Salami, garlic sausage, frankfurter style continental sausage chopped into bite-sized pieces FOR DRESSING 2 tablespoons mayo 2 tables veg oil Good dash maggi seasoning 2 spring onion chopped 1 teaspoon dried tarragon 1 tablespoon French mustard 1 tablespoon vinegar METHOD Whisk dressing ingredients together. Add potato, beans and sausage and stir to coat NOTE - If you have time, leave covered in the ‘fridge for flavours to develop
Potato - cooked	Chorizo salad INGREDIENTS Any sort of cooked potato Chorizo Olive oil Garlic clove, peeled and crushed Lemon juice Salad leaves METHOD Cut potatoes into bite-sized pieces and fry with thick slices of chorizo Add a little oil and garlic and fry a little more.  Add lemon juice to make dressing and serve immediately on crisp salad leaves. NOTE - Good with any sort of spicy or full-flavoured sausage.
Potato - cooked	Samosas INGREDIENTS 150g any cooked potatoes chopped 100g cooked peas 2 teaspoons hot curry powder/paste or mix or garam masala and chilli 4 sheets filo pastry Oil for frying METHOD Mix peas and potatoes with spices and season to taste. Lay out filo and wrap around 1/4 mixture into a parcel – triangular is trad but you can have any shape. Fry on each side in sunflower oil. NOTE - Can be made ahead and re-heated just before serving

Broad Beans

Leftover	Idea & ingredients	recipe
Broad beans	Broad beans add lovely colour (when peeled) and texture.  Popping the beans out of their skins is an excellent job for any teenager in the house as it is a fairly mindless task (can be accomplished whilst watching television or listening to music) and can be done sat down or in a semi-reclining (slumped) position. When your crop is just starting or ending, or there are a few left over after cooking, broad beans can be used to add interest to many a dish.
Broad beans	Add to salads. Mix with your favourite salad dressing and spoon over salad.
Broad beans	Hot salad It’s always good to have a bit of chorizo around – it last for ages and can be used in loads of dishes.  And this one is so simple. INGREDIENTS Cooked broad beans, peeled unless very young and tender. Bacon or chorizo Salad White wine or cider vinegar Fry some bacon or chorizo, add the beans and seasonings, splash in some vinegar and spoon over a mixed salad.  Tip Scatter with some home made croutons or pumpkin seed for a bit of crunch.
Broad beans	A garnish for meat dishes Add leftover cooked, peeled broad beans to sauces and gravies or scatter around plate as garnish.
Broad beans	Broad bean spread Lovely on toast with a bit of cheese, great on a little croute as a canapé topped with Serrano or Parma ham. INGREDIENTS Cooked, peeled broad beans Olive oil Salt and pepper Blitz broad beans with a little olive oil and water - start with just a teaspoonful of both the water and oil until you have the desired consistency.  Season.
Broad beans	Habas con jamon (broad beans with ham) A Spanish classic, the texture and flavour of broad beans is completely perfect with the ham. INGREDIENTS 500g cooked broad beans (the younger the better) 100ml Spanish olive oil 150g Serrano ham, diced 2 cloves garlic, crushed or grated Chopped fresh parsley to serve Pop the beans out of their skins (unless they’re really young and small). Heat the oil and briefly fry the beans, ham and garlic to colour the ham. Reduce the heat and cook for 5 minutes. Season to taste and add a good sprinkle of the parsley. Tips This is a wonderful little starter served with good, crusty bread or as a side for fish and meat. Substitute the Serrano ham with pancetta if this is easier to find.
Broad beans	Puré de Habas (broad bean purée) Surprisingly versatile!  Being starchy the broad beans make a good base for other mashed or puréed vegetables.  Try with mashed cauli, peas, aubergine…. INGREDIENTS Cooked, peeled broad beans Cream or stock Blitz cooked beans in the food processor to the desired consistency. Heat a little cream in a saucepan, add the bean puree and warm through, stirring all the time. Season to taste and serve as a side dish drizzled with a little olive oil or melted butter. Tips  Also great for resting a cooked fish fillet on, or nice slices of lamb. If you’re watching the calories or cutting out dairy replace the cream with a little chicken or vegetable stock (or a bit of cooking liquid from the beans or other vegetables). For a slightly different flavour, soften some garlic and/or onion in butter or olive oil and blitz with the beans. Stew a few mint leaves in olive oil and blitz for a beautiful mint drizzle for the purée.
Broad beans	Valencian broad beans Lots of lovely fresh flavours make this really something special.  This recipe is for ½ kg (about 1lb) of podded broad beans. INGREDIENTS ½ onion, chopped 1 clove of garlic, crushed or grated ¼ teaspoon turmeric Pinch of cumin 50ml dry white wine 1 bayleaf Sprig of fresh thyme Fresh parsley, chopped Salt and pepper Heat the oil in a pan and add the onion, garlic, turmeric and cumin.  Cook gently until the onion is soft and sweet smelling. Add the broad beans, herbs, white wine and seasoning, and simmer until the peas are cooked adding a little water if the peas get too dry.. Lovely with meat and fish dishes but especially good with ham.
Broad beans	Broad bean and peanut hummus This is a cheats’ version but is also excellent made in the more traditional way with tahini. INGREDIENTS 200g cooked, peeled broad beans or mixture of beans and chickpeas (if tinned, drain and rinse) 1 tablespoon peanut butter 25ml olive oil 1 clove garlic crushed or grated Squeeze of lemon juice Salt & pepper Blitz everything together until smooth adding a little water if too thick. Season to taste. Tip Serve drizzled with olive oil. Also good with a pinch of cumin added to the hummus. Blend for as long or short a time as you like depending on the texture you like – it’s all good!
Broad beans	Samosas Great picnic food. – and no need for frying as these are baked in the oven. INGREDIENTS Cooked broad beans Cooked potato roughly crushed Curry powder (or own selection of mixed spices) Filo pastry Vegetable oil Heat oil in a pan and cook curry powder/spices for a minute.  If using lamb mince add at this point and fry until lamb cooked. Add a splash of water, the beans and potato.  Season to taste.  If using prawns, add at this point. Brush a piece of filo with oil, fold long side in by 1/3 then fold the other long side over to create a triple layer of filo. Put a teaspoon of the mixture at one end of the pastry, fold adjacent corner diagonally across then keep folding to seal the filling inside the triangular pastry parcel. Brush samosas with oil, put on baking sheet and bake in pre-heated hot oven (200c/400F) for about ½ hour until pastry is crisp and gold in colour. Tip  Keep filo and made samosas covered with clingfilm as you work as this pastry dries out REALLY quickly. These samosas are particularly nice with the addition of fried lamb mince or cooked prawns. Unless cooking the samosas immediately don’t add the prawns to the bean mixture whilst it is still hot as you don’t want to be warming the prawns up unnecessarily.
Broad beans	Panna cotta Whether served in a ramekin or cut into little cubes to garnish a salad this is an interesting way to use pulses. INGREDIENTS Cooked broad beans, peeled Cream Salt and pepper Leaf gelatine
Broad beans	Puré de Habas (broad bean purée) Surprisingly versatile!  Being starchy the broad beans make a good base for other mashed or puréed vegetables.  Try with mashed cauli, peas, aubergine…. INGREDIENTS Cooked, peeled broad beans Cream or stock Blitz cooked beans in the food processor to the desired consistency. Heat a little cream in a saucepan, add the bean puree and warm through, stirring all the time. Season to taste and serve as a side dish drizzled with a little olive oil or melted butter. Tips  Also great for resting a cooked fish fillet on, or nice slices of lamb. If you’re watching the calories or cutting out dairy replace the cream with a little chicken or vegetable stock (or a bit of cooking liquid from the beans or other vegetables). For a slightly different flavour, soften some garlic and/or onion in butter or olive oil and blitz with the beans. Stew a few mint leaves in olive oil and blitz for a beautiful mint drizzle for the purée.