Pasta with kale pesto
Potato salad with runner beans
Granny’s cake with homemade custard
Harvest of the day
Pesto: kale, basil
Potato salad: Potato, parsley, runner beans, chives
Granny’s cake: calendula to decorate
- 85g nuts
- 85g parmesan (or vegetarian alternative), coarsely grated, plus extra to serve (optional)
- 3 garlic cloves
- 150 ml olive oil
- 85g kale
- juice 1 lemon
- spaghetti or linguine, to serve
Put the pine nuts, Parmesan, garlic, oils, kale and lemon juice in a food processor and whizz to a paste. Season to taste. Stir through hot pasta to serve, topping with extra Parmesan and olive oil, if you like.
To store, put in a container or jar, cover the surface with a little more olive oil and keep in the fridge for a week, or freeze for up to a month.
- 500g potatoes
- 200g green bean , trimmed
- For the dressing
- 1 tbsp lemon juice
- 1 tsp clear honey
- 1 tsp wholegrain mustard
- 3 tbsp olive oil
- 4 spring onions / red onion , thinly sliced
Boil potatoes in salted water for 8 mins until just tender, then drain and keep warm (they will absorb the dressing better than cold potatoes). Meanwhile, steam the beans in a steamer over the potatoes for 4 mins. Keep a close eye on them as you want them to be just tender rather than soft. Cool the beans under the cold tap to keep their colour.
Mix the dressing ingredients in a bowl. Add the warm potatoes and beans, and toss really well to coat in the dressing. (Warm potatoes absorb the dressing better than cold ones.)
Ingredients (serves 10)
- 1 1/2 cups white sugar (300g)
- 2 cups all-purpose flour (280g)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 (20 oz.) can crushed pineapples, with juice
- 1 cup brown sugar (for topping) (200)
- 1 cup pecans, chopped (for topping)
Preheat the oven to 180º C and lightly grease a 9×13 inch baking dish with oil. In a large bowl combine white sugar, flour, baking soda, and salt, whisk.
Then add eggs, crushed pineapples with juice and mix with a spoon until smooth.
Pour the batter into a baking dish.
Sprinkle the dough with chopped pecans and brown sugar. Place the baking dish in the oven, bake for 40-45 minutes, or until a toothpick inserted in the centre comes out clean and dry.
- 200ml double cream
- 700ml whole milk
- 4 large egg yolks
- 3 tbsp cornflour
- 100g caster sugar
- 1 tsp vanilla extract
Put the cream and milk into a large pan and gently bring to just below boiling point. Meanwhile, in a large bowl, whisk the yolks, cornflour, sugar and vanilla. Gradually pour the hot milk mixture onto the sugar mixture, whisking constantly.
Wipe out the saucepan and pour the mixture back into it. Heat gently, stirring with a wooden spoon (see Steps 1 and 2, for stirring tips) until the custard is thickened, but before any lumps form. Eat hot or cold.