Gazpacho

You’ll find almost everything you need for this refreshing soup at the Farm in summer.

Ingredients

  • 1lb ripe tomatoes, roughly chopped
  • Half a cucumber, peeled and roughly chopped
  • 1 red pepper, roughly chopped
  • 1 red onion, roughly chopped
  • 1 clove garlic, chopped
  • 200ml vegetable stock, chilled
  • 2 tbspn sherry vinegar
  • 2 tspn sweet paprika
  • Optionally, extra vegetables chopped finely for serving

Method

  1. Mix all the ingredients in a large bowl with 4 tbspn olive oil. Season well and blitz to a fine consistency. Chill for at least 4 hours or overnight.
  2. Serve – topped with additional veg chopped finely, if you like.

Glutney

This flexible recipe comes from River Cottage. See https://www.rivercottage.net/recipes/glutney

Green bean pasta ragout

Ingredients

  • 250g green beans, lightly cooked
  • 1 pepper, sliced
  • 75g black olives
  • 1 tspn green peppercorns, or plenty of freshly ground black pepper
  • 1 large onion, sliced
  • 75g cooked macaroni (weigh the 75g when raw)
  • 2 tbsp good fruity vegetable oil
  • Salt

Method

  1. Stew the onion gently in the oil. When it’s a little softened, add the pepper.
  2. Cut the green beans and pasta into short lengths and add to the pan, along with the olives, pepper(corns), and salt.
  3. Continue to stew gently until the pasta has absorbed most of the oil. 
  4. Serve hot – particularly good with a wedge of fresh brown bread.

Green tomato chutney

Ingredients
1 kg green tomatoes
500g cooking apples
500g onions
1 tspn salt
0.5 tspn ground black pepper
500g sugar
250g sultanas
1 tspn ground ginger
1 tspn cumin seeds
400ml malt or wine vinegar

Method

  1. Chop the tomatoes
  2. Peel, core and finely chop the apples
  3. Peel and finely chop the onions
  4. Pile the lot in a non-reactive saucepan.
  5. Add all the other ingredients and bring slowly to the boil.
  6. Stir until the sugar is dissolved.
  7. Keep it at a light boil, uncovered, over medium heat until the chutney thickens. This will take about 45-60 minutes.
  8. When the chutney is soft and thick but not catching the bottom of the pan, ladle into warmed, sterilized jars.
  9. Allow to cool, then seal
  10. Store in a cool place for at least a month before eating. Refrigerate after opening.