Ham, egg and celeriac hash
Originally from BBC Good Food. Switch the celeriac for parsnip, potatoes or Jerusalem artichokes – and don’t forget to pick the thyme for free from the Herb Garden.
Ingredients
- Knob of butter
- 2 tspn oil
- 1 small onion, chopped
- 1 clove garlic, crushed
- 2 thyme sprigs, leaves picked
- About 350g celeriac, peeled, thinly-sliced, then roughly chopped
- 2-3 leaves of cavalo nero, stalks removed and shredded
- 90g ham – ham hock or cooked ham
- 1 tbspn wholegrain mustard
- 2 eggs
- 25g hard cheese eg cheddar, gruyere
Method
- Heat the butter and oil in a frying pan. Add the onions and fry gently until golden. Add the garlic and thyme and fry for another 30 secs.
- Add the celeriac to the pan, stir and season. Make sure the celeriac is coated in the buttery onion mix, add a splash of water and cover the pan. Cook for 8-10 mins until the celeriac is softened and caramelised in places.
- Add the cavalo nero and ham. Increase the heat to wilt the cavalo nero and crisp the ham. Add a splash more water if things start to stick to the pan.
- Dot the mustard around. Make two hollows and crack the eggs into them. Dot the cheese around the pan, then cover the pan again. Cook for 2-3 mins until the whites are cooked and the yolks are still runny. Season to taste and serve.
Herb spread
Get your herbs from the Herb Garden and choose vegan or dairy for this simple spread.
Ingredients
- 1 garlic clove, chopped
- 2 tbspn fresh basil, chopped
- 2 tbspn fresh thyme, chopped
- 1 tbspn fresh tarragon
- 2 tbspn fresh oregano or marjoram, chopped
- Juice of 1 lemon
- 30g red onion or spring onion, chopped
- Salt and pepper
- Vegan option:
- 60g raw cashews
- 450g firm tofu, drained
- 2 tbspn nutritional yeast
- Non-vegan option:
- 60g feta or goats cheese
- 450g ricotta or full-fat cream cheese
- 2 tbspn finely grated hard cheese
Method – vegan option
- In a blender, blitz the cashews into coarse crumbs. Add the garlic and pulse to incorporate. Crumble in the tofu. Blend until relatively smooth. Add everything else and pulse. You don’t want the onion and herbs to completely puree – they should be chopped into small bits.
- Season to taste and, ideally, chill for 30 mins before serving
Method – non-vegan option
- In a blender, pulse the ricotta or cream cheese with the garlic. Crumble in the feta or goats cheese. Add the grated cheese. Blend until relatively smooth. Add everything else and pulse. You don’t want the onion and herbs to completely puree – they should be chopped into small bits.
- Season to taste and, ideally, chill for 30 mins before serving.
Hot honey
A natural way to help yourself feel better when you’re in the thick of a cold or flu. Or switch it up for a spicy condiment to drizzle over roasted veg, baked cheese, or to dip with charcuterie and cheese …
Ingredients for medicinal hot honey
- 1 pot raw honey (find suppliers of great local honey at the Farm!)
- 3 cloves garlic
- 2” fresh ginger or 2 tspn ground ginger
- 2″ turmeric or 2 tspn tumeric powder
- 1″ chilli or 1 tspn chilli powder
- 2 grinds black pepper
Method
- Wash, chop and steep all ingredients into the honey in a large sterile jar. Keep in the dark for one week or longer. Sieve and pot up when ready.
- Take one tsp honey in hot water or use in tea to stimulate your immune system and clear out congestion
Ingredients for spicy hot honey
- 1 pot honey (find suppliers of great local honey at the Farm!)
- Chilli flavour – dried red pepper flakes, chilli flakes, fresh chillis chopped. You vary the intensity with your choice and how long you leave them to steep
- Splash of cider vinegar or red wine vinegar
- Pinch of sea salt
Method
- Bring the honey and hot peppers to a simmer.
- Remove it from the heat and let the mixture rest for 10-15 minutes so that the hot peppers can infuse the honey.
- Taste it. If you want it spicier, add in more chilli or let it infuse for another 10 mins – or both! If you’ve gone too far, dilute it with extra plain honey.
- Strain and store.