Rhubarb & Ginger Crumble

A classic spring dessert, using early rhubarb from the allotment.

Ingredients:

• 500g rhubarb (chopped)

• 100g sugar

• 1 tsp grated fresh ginger

• 150g plain flour

• 100g butter

• 75g oats

Method:

• Preheat oven to 180°C.

• Mix rhubarb, sugar, and ginger in a baking dish.

• Rub butter into flour until crumbly, then mix in oats.

• Sprinkle over rhubarb and bake for 30 minutes.

Spring Green Frittata

A perfect way to use up fresh spinach, kale, or asparagus.

Ingredients:

• 6 eggs

• 100ml milk

• Handful of spinach, kale, or asparagus (chopped)

• 50g feta cheese (crumbled)

• 1 small onion (chopped)

• Salt & pepper

• Olive oil

Method:

• Preheat the oven to 180°C (fan).

• Sauté the onion in olive oil until soft, then add the greens and cook for 2 minutes.

• Beat eggs with milk, salt, and pepper, then pour over the veggies.

• Sprinkle feta on top and bake for 15–20 minutes.

Elderflower Cordial

You can’t help being dazzled by the plentifulness of Elderflower in our locality at this time of year. The large clusters of elegant tiny white/yellow flower heads overhanging in parks, gardens, and roadsides. The health benefits of this sweet aromatic flower have long been spoken of. In this edition, Chef will extract the goodness in a simple recipe.

How to harvest

• Elder shrubs may bloom at various times over the summer between June and August but as early as mid-May. To harvest, pick a dry day when the plant is in full bloom.

• Harvest during the morning or evening to keep the picked flowers from wilting in the sun.

• Pluck off entire clusters of blossoms at the base, shake gently to dislodge any hidden insects, and place each bundle into your basket or bag.

• Chef recommends taking no more than a third of each plant, as it is best to always leave some behind for the birds and the bees!

Ingredients

Makes 850mls of cordial

• 10-12 elderflower heads

• 900g sugar

• zest and juice 1 lemon

• 45g of citric acid (optional) – available in most Asian or Polish shops.

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Instructions

1. Put the sugar in a large saucepan with 600ml water. Bring to a simmer until the sugar is dissolved. Leave to cool for 10 mins.

2. Add the zest & juice the lemon, citric acid along with the elderflower heads. Leave overnight.

3. Pour the mixture through a sieve lined with muslin or a j-cloth into a clean heatproof jug then transfer to sterilised bottles. Keep in the fridge or a cool place for up to 6 months.

4. Serve approx. 25ml of cordial per 100ml sparkling water, or to taste.

5. Can also be added to gin & tonic.

Tomato Bruschetta

A perfect fresh and healthy snack, lunch or starter to utilise your glut of zesty sweet bursting tomatoes.

Ingredients

• 1⁄2 small red onion, finely chopped

• 8 medium tomatoes (about 500g), coarsely chopped and drained

• 2-3 garlic cloves, crushed

• 6-8 leaves of fresh basil, finely chopped

• 30ml balsamic vinegar

• 60-80ml extra virgin olive oil

• 1 loaf crusty bread

• Feta or mozzarela (optional)

Method

• In a large bowl, mix the onions, tomatoes, garlic and basil, taking care not to mash or break up the tomatoes too much. Add the balsamic vinegar and extra virgin olive oil. Add salt and pepper to taste. Mix again. Cover and chill for at least an hour. This will allow the flavours to soak and blend together.

• Slice the bread loaf diagonally into 12 thick slices and lightly toast them until they are light brown on both sides. Serve the mixture on the warm slices of bread.

• Optional: Crumble Feta or Mozzarella on top.