This is a super September supper, great for a busy school night. It’s an easy frittata which you can throw together accompanied by a delicious quick pickled cucumber and radish salad.
Ingredients: 30g Samphire, 50g purple potatoes, 100g jersey royals, 1-2 shallot, 100g peas, 50g radishes, 1 baby cucumber, 1 tbsp chopped dill.
From the larder: 25g butter, 5 eggs, 2 tbsp white wine vinegar, 1 tbsp water, 2 tsp sugar, salt and pepper (optional extra: goats cheese).
- Preheat the grill to 200 degrees C.
- Slice the potatoes, place in a saucepan, cover with cold water and bring to the boil. Cook for 10 mins to par boil.
- After 10 mins, blanche with the samphire, by placing in the boiling water for 30 seconds and then drain along with the potatoes and running under cold water.
- Shell the peas and chop the shallot. Fry the shallot in butter and if using bacon, cut into pieces and fry in the pan. When soft, add the potatoes, peas and samphire and fry gently for about 5 mins. Beat 5 eggs and pour into the frying pan and then crumble in the goats cheese.
- Cook for about 5 minutes, pulling up the edges and letting the soft egg run underneath. Pop under the grill for another 5 or so minutes until the top sets, puffs up and starts to brown.
- While the frittata cooks, make a quick pickling brine by mixing white wine vinegar, water and sugar in a small bowl. Thinly slice cucumber and radishes, chop a tsp of dill and mix it all into the brine.
- When frittata is puffy and browned, serve with pickled salad and optional toast.
This panzanella is a summery delight of a salad. Tart rhubarb, leafy greens, refreshing cucumber, crunchy radishes and sweet tomatoes are all topped off with crusty chunks of bread and a delicious balsamic dressing.
Ingredients: 50g rhubarb (1 stick), 1 baby cucumber, 50g radishes, 120g cherry tomatoes, 50g yellow cherry tomatoes, bunch of rocket, handful of spinach, 2 stems of mint.
From the larder: 2 slices of bread, 3 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tbsp honey, salt, pepper, (optional: 3 pieces of cooked bacon).
- Preheat oven to 180 degrees C. Roughly tear the bread into approx 3cm pieces. Lay on a baking tray and place in the oven to dry out and crisp up for about 15-20 minutes.
- Wash the rocket and spinach and place in a salad bowl.
- Quarter the cucumber lengthways and then slice the quarters into chunks. Halve the cherry tomatoes, slice the radishes and chop the mint leaves. Add all to the salad bowl.
- Slice the rhubarb very thinly (approximately .5cm or thinner) and add to the salad bowl.
- In a small bowl, whisk together the olive oil, vinegar, honey and a pinch of salt and pepper. Taste and adjust proportions as desired.
- Pour the salad dressing over the salad and toss to dress well.
- Add the bread into the salad and briefly toss. If using bacon, chop into small pieces and add to the salad.
- Serve the panzanella in bowls and enjoy.
We love this stir fry with cucumber, green beans and carrots adding the crunch and the peanut soy sauce adding a punch.
Ingredients: 2 round shallots, 1 clove of garlic, 10g ginger, 1 carrot, 1 baby cucumber, 100g green beans, 2 stems of Thai basil.
From the larder: 3 tsp oil, 175g noodles, 2 tbsp soy sauce, 1 tbsp peanut butter* and 2 tsp honey (optional extra: prawns, beef strips).
*Alternatively, use 1-2 tbsp sesame seeds.
- Prepare all the veg: chop the shallots, and garlic. Grate the ginger, thinly slice the carrot and cucumber into batons, top, tail, and halve the green beans.
- Mix the peanut butter*, soy sauce and honey together in a small bowl and set aside.
- Bring a pot of water to the boil so that you are ready to cook the noodles according to packet instructions when you start stir-frying.
- In a wok, or large frying pan, on a high heat, heat the oil and if using, cook the meat. Add shallots, ginger, carrot and green beans in that order. Fry for 5 minutes, or until the vegetables are just reaching the right level of crunch.
- Add the cucumber and sauce and fry for 2 more minutes.
- Drain the noodles and serve immediately with stir-fried veg and torn Thai basil on top.