MARCH RECIPES
All recipes adapted from BBC Good Food
PURPLE SPROUTING BROCCOLI IN SAUCE
A quick and easy recipe to follow.
INGREDIENTS:
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METHODS:
1. Boil the purple sprouting broccoli in a pan for three
minutes.
Purple
Sprouting
Broccoli (6
stems)
Brie (100g)
Double Cream
(150ml)
Egg Yolk (1)
Mustard
Powder (1/2
tsp)
Salt and
Pepper
2. Once cooked remove the broccoli from the water and
place into iced water. This will prevent them from
cooking further.
3. To make the cheese sauce place the brie, cream,
mustard powder into a pan. Stir together until melted.
The egg should then be added and the sauce should
be seasoned with salt and pepper
4. Pour the cheese sauce over the broccoli to serve.
SPRING ONION & SPICY TOMATO PASTA
An Italian early Spring dinner.
INGREDIENTS:
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METHODS:
Spring Onion
(3, chopped)
Tomato (3,
chopped)
Olive Oil (1
tbsp)
Pasta (150g)
Basil
1. Heat the oil in a pan and fry the spring onions for up to
three minutes.
2. Add the tomatoes and cook for another further two
minutes. To finish the sauce add some boiling water
and season with salt and pepper.
3. Add the pasta to boiling water and cook for twelve to
fifteen minutes.
4. Once the pasta is cooked, drain the water. Add the
sauce to the pasta and mix.
RHUBARB & BLOOD ORANGE CRUMBLE
Great recipe for a delicious dessert.
INGREDIENTS:
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Rhubarb (450g)
Blood Oranges (2
peeled and cut into
slices)
Blood Orange Juice
(4 oranges)
Caster Sugar (125g)
Star Anise (2)
Vanilla Pod (1)
Cinnamon Stick (1)
Unsalted Butter
(50g)
Plain Flour (100g)
Demerara Sugar
(50g)
Ground Cinnamon
METHODS:
1. Cut the rhubarb into pieces, around 4cm long.
Lay them in an ovenproof dish and cover with
the orange slices.
2. In a pan heat the orange juice. Add the sugar,
anise, cinnamon and vanilla seeds. Heat the
mixture until it resembles a syrup consistency.
Strain the mixture and then pour over the
rhubarb and orange.
3. Place the butter, flour, Demerara sugar and
cinnamon in a bowl. Rub the ingredients
together until it resembles breadcrumbs. Spoon
the crumble mixture on top of the fruit.
4. Bake for thirty minutes at 200°C.