ASPARAGUS CREAM PASTA

Ingredients:

1 bunch asparagus,
142ml tub double cream,
2 garlic cloves, peeled, but left whole,
50g parmesan (half grated, half shaved) http://www.bbcgoodfood.com/content/knowhow/glossary/parmesan/
250g tagliatelle pasta.

METHOD: To prepare the asparagus, cut off and discard the woody ends,
then neatly cut the tips away from the stalks. Keep the tips and stalks
separate. In a small saucepan bring the cream and garlic to the boil.
Take off the heat, remove the garlic, then set the pan aside.

Cook the stalks in boiling salted water for about 4-5 mins until tender,
drain, then tip into the cream with the grated parmesan. Blitz with a
hand blender until smooth.

Cook the pasta according to pack instructions, then throw in the tips 2
mins before the end of cooking time. Gently reheat the cream, drain
pasta, then tip into a bowl with the cream. Toss, divide into pasta
bowls, top with parmesan shavings and serve.

RHUBARB & DATE CHUTNEY – makes about 5lb

Ingredients:

50g fresh root ginger – grated, 300ml red wine
vinegar, 500g eating apples, peeled and finely chopped http://www.bbcgoodfood.com/content/knowhow/glossary/apple
200g pitted dates – chopped,
200g raisins,
1 tbsp mustard seeds,
1 tbsp curry powder,
400g light brown sugar,
700g rhubarb, sliced into 2cm chunks,
500g red onions.

METHOD:
Put the onions in a large pan with the ginger and vinegar. Bring to the
boil, then simmer for 10 mins. Add the rest of the ingredients, except
the rhubarb, plus 2 tsp salt to the pan and bring to the boil, stirring.
Simmer, uncovered, for about 10 mins until the apples are tender.

Stir in the rhubarb and cook, uncovered, until the chutney is thick and
jammy, about 15-20 mins. Leave the chutney to sit for about 10-15 mins,
then spoon into warm, clean jars, and seal. Label the jars when cool.
Keep for at least a month before eating.




WINTER SALADS

Winter Coleslaw

Ingredients:- 500g red cabbage, 1 x red onion, 1 x large
beetroot, 1
x fennel bulb (fennel tops to sprinkle)

Dressing:- 50g mango chutney, 35g
mayonnaise,
1/2 tspn curry seasoning like garam masala, 30ml yoghurt

Method
Finely shred the red cabbage. Peel and slice the red onion into fine
half moons. Peel and cut the beetroot into matchstick pieces. Finely
slice the fennel then combine these ingredients in a big bowl. Mix the
chutney, mayo, curry seasoning and yogurt in a bowl. Dress the coleslaw
with it, and check the seasoning adding salt, some fennel top ,and
whatever else you like, to taste. Serve as an accompanying salad with a
seasonal pumpkin lasagne or root vegetable roast!




Red Salad

Ingredients:- 1 x 400g Organic red kidney beans, 1 x red onion, 2
teaspoons red wine vinegar, 100g cherry tomatoes, 1 x 15ml tbls extra
virgin olive oil and a tablespoon or two of finely chopped
parsley.

Method
Drain and rinse the kidney beans to get rid of that dark sludge from the
tins! Rinse again and put into a serving bowl. Peel and finely chop the
onion put it into another bowl and pour over the vinegar. Leave to
macerate for at least 15mins. Halve the cherry tomatoes and put in the
serving bowl. Now tip in the macerated onions and toss through the beans
and tomatoes. Drizzle over the oil and toss again, sprinkling with the
parsley. The green and the red do look good together!

Serve with a baked potato or some sliced cold meats for a light lunch or
supper. More recipes from VegBox-Recipes.co.uk

Take a look at this great website for some more inspiration: