Vegetables
Parsnips - first of the season
Potatoes
Sweetheart cabbage
Sorrel - *see recipe below
Celery
Tomatoes
Lemons
Rocket salad
Fruit
Russet apples
Lemon
Other
Chantelle of Fresh From The Boat will be back on Thursday with her selection of great fresh fish.
Christine will be baking:
- Blackberry and apple flapjacks
- Pear and ginger muffins
Kale and Sorrel Pesto
Serves 6 - 8
100g pine nuts
Large bunch of sorrel
2 Handfuls of kale (stalks removed)
100g Grated parmesan
225ml Olive oil
1 Garlic clove
Method:
1. Heat a dry frying pan, add pine nuts and toast until golden, shaking occasionally so they don't stick.
2. Add the toasted pine nuts and all other ingredients into a food processor and blitz until you have an even consistency.
3. Transfer to a jar, add a little oil on the top, so the pesto is submerged, seal and store in the fridge. It should keep for at least a week.
NB you can make this pesto without the kale, just increase the amount of sorrel by 2 handfuls.