Since we finished our EU food tour, we have neglected our blog somewhat, so I thought it was about time for another entry.
Although I miss seeking out recipes from our (still 😀) fellow EU members, the end of our challenge has enabled us to reinstate our weekly veg box from Riverford. So instead of hunting out European delicacies, I have shifted my focus onto finding recipes that best use the seasonal delights delivered to our door.
One of the items in our first box was a bag of wild garlic – lush green leaves with mild garlic flavour and a scent reminiscent of many a spring-time woodland walk. We used one of Riverford’s own recipes to make the most of these, cooking some wild garlic and ricotta fritters. Served alongside some new potatoes and a tomato salad, they made an excellent light evening meal. The fritters were fluffy and light, with the hint of garlic working well with the citrus hit of the lemon zest and the woody tones of the nutmeg.
Another treat was a bunch of asparagus from one of Riverford’s farms in Spain. A tasty Iberian pleasure to whet our appetites for one of our favourite periods of the culinary calendar – British asparagus season. Every year we (over?) indulge, with the delicious green spears making a weekly, or even bi-weekly appearance on our table. With this bunch being our first of the year, we had one of our favourite lunches. I steamed the asparagus until tender and served on hot, freshly buttered toast, topped with a fried egg, a grating of parmesan and a good sprinkling of salt and pepper. It is amazing how such simple ingredient combine into an utterly delicious and satisfying meal.
To use the pak choi I turned my attention towards the Far East and tried my hand at the Caramelised Onion Ramen featured in Meera Sodha’s column in the Guardian, swapping the choi sum in the recipe for roughly chopped pak choi. The smell of the slowly caramelising onions was divine, and combining them in the stock with soy sauce and miso created a wonderful soup packed full of deep savoury flavours, brimming over with umami. E was excited to see we were having noodles for dinner and took delight in slurping them up. “Mmmm… tasty” was her summation, a comment repeated by myself and K.