Recipes and Photography

By Rebecca Paterson

PURPLE SPROUTINGBROCCOLI WITH

BACON AND MATURE CHEDDAR SAUCE

Prep: 5 mins Cooking: 15 mins Serves 2

1 large bunch of purple sprouting broccoli (in season)3 rashers of british bacon, roughly chopped

50g flour50g butter1 cup milk

80g mature cheddar cheese80g mature cheddar cheese

Put the broccoli on to steam until tender.

Meanwhile, gently melt the butter and stir in the flour to make a roux. Add the milk gradually until a thick consist-ency is acheived. Fry the bacon until crisp and integrate with the sauce, followed by the cheddar cheese. Serve alongside the broccoli for dipping.

PURPLE SPROUTINGBROCCOLI WITH

BACON AND MATURE CHEDDAR SAUCE

Prep: 5 mins Cooking: 15 mins Serves 2

1 large bunch of purple sprouting broccoli (in season)3 rashers of british bacon, roughly chopped

50g flour50g butter1 cup milk

80g mature cheddar cheese80g mature cheddar cheese

Put the broccoli on to steam until tender.

Meanwhile, gently melt the butter and stir in the flour to make a roux. Add the milk gradually until a thick consist-ency is acheived. Fry the bacon until crisp and integrate with the sauce, followed by the cheddar cheese. Serve alongside the broccoli for dipping.

Prep: 15 mins  Cooking: 25 mins Serves 4

1 tbsp olive oil3 cloves garlic, finely chopped1 large onion, finely chopped1/4 medium pumpkin, diced

1 carrot, diced1 large bay leaf1 large bay leaf

1 small potato, diced1 pint vegetable stock1/2 tsp chilli powder

2 tbsp cream1 tbsp lemon juice

salt and freshly ground black pepper

Fry the onion and garlic in the oil until translucent, add the Fry the onion and garlic in the oil until translucent, add the diced pumpkin, carrot and bay leaf. Cover with the vegetable stock and simmer for 10 minutes. Then add the diced potato and chilli powder and leave to simmer for another 10 minutes, stir-ring occasionally.

Take the pan off the heat and use a handheld blender to puree the soup, adding boiling water if it becomes too thick. Add the lemon juice and cream, bringing the soup back to the boil and season to taste.

SPICY CARROT AND PUMPKIN SOUP

Prep: 15 mins  Cooking: 25 mins Serves 4

1 tbsp olive oil3 cloves garlic, finely chopped1 large onion, finely chopped1/4 medium pumpkin, diced

1 carrot, diced1 large bay leaf1 large bay leaf

1 small potato, diced1 pint vegetable stock1/2 tsp chilli powder

2 tbsp cream1 tbsp lemon juice

salt and freshly ground black pepper

Fry the onion and garlic in the oil until translucent, add the Fry the onion and garlic in the oil until translucent, add the diced pumpkin, carrot and bay leaf. Cover with the vegetable stock and simmer for 10 minutes. Then add the diced potato and chilli powder and leave to simmer for another 10 minutes, stir-ring occasionally.

Take the pan off the heat and use a handheld blender to puree the soup, adding boiling water if it becomes too thick. Add the lemon juice and cream, bringing the soup back to the boil and season to taste.

SPICY CARROT AND PUMPKIN SOUP

BALSAMIC ROAST PUMPKIN SALAD WITH

BRIE AND AVOCADO

1 medium in season pumpkin, peeled, deseeded and chopped into rough cubes

1tbsp Paprika1tbsp local oil e.g. rapeseed or hemp

4 large sprigs fresh rosemary6 whole garlic cloves

100g brie thinly sliced100g brie thinly slicedcrisp lettuce, torn up roughly

1 ripe avocado, sliced1tbsp locally sourced honey

2 tbsp balsamic vinegar4tbsp good local oil (rapeseed/hemp)

Preheat the oven to 180oC

Set the pumpkin pieces in a wide metal tray and toss in the oil, Set the pumpkin pieces in a wide metal tray and toss in the oil, paprika, rosemary, garlic pieces, salt and pepper. Put in the pre-heated oven, bake until the edges of the pumpkin begin to brown, turning occasionally. For the dressing, combine the honey and balsamic vinegar. slowly whisk in the oil so that it does not separate. Season gen-erously.

Assemble the salad by tossing the hot roasted pumpkin into the dressing with the salad leaves and sliced avocado and brie. Squeeze the baked garlic cloves out of their skins and combin-ing into the dressing. Season with salt and pepper.

BALSAMIC ROAST PUMPKIN SALAD WITH

BRIE AND AVOCADO

1 medium in season pumpkin, peeled, deseeded and chopped into rough cubes

1tbsp Paprika1tbsp local oil e.g. rapeseed or hemp

4 large sprigs fresh rosemary6 whole garlic cloves

100g brie thinly sliced100g brie thinly slicedcrisp lettuce, torn up roughly

1 ripe avocado, sliced1tbsp locally sourced honey

2 tbsp balsamic vinegar4tbsp good local oil (rapeseed/hemp)

Preheat the oven to 180oC

Set the pumpkin pieces in a wide metal tray and toss in the oil, Set the pumpkin pieces in a wide metal tray and toss in the oil, paprika, rosemary, garlic pieces, salt and pepper. Put in the pre-heated oven, bake until the edges of the pumpkin begin to brown, turning occasionally. For the dressing, combine the honey and balsamic vinegar. slowly whisk in the oil so that it does not separate. Season gen-erously.

Assemble the salad by tossing the hot roasted pumpkin into the dressing with the salad leaves and sliced avocado and brie. Squeeze the baked garlic cloves out of their skins and combin-ing into the dressing. Season with salt and pepper.

Prep: 20 mins Cooking: 15 mins500g local, sustainably farmed Beef

1 egg100g breadcrumbs

1 finely chopped onion2 cloves finely chopped garlic

1/2 tsp oregano1/2 tsp oreganocracked black pepper and sea salt.

2 medium white onions, sliced into rings1tsp balsamic vinegar

1tsp brown sugar

Fry the finely chopped onions and garlic gently in butter until Fry the finely chopped onions and garlic gently in butter until translucent. Combine the Local minced Beef, breadcrumbs, egg, softened onion and garlic, oregano and cracked black pepper (exclude salt). Roughly mix and bring together with hands. Form the mixture into burger shapes.

Fry the burgers on each side until brown and cooked through (5 mins per side) Season with salt.

Meanwhile, fry the onion rings in 1tsp olive oil. When soft, add Meanwhile, fry the onion rings in 1tsp olive oil. When soft, add the brown sugar and stir until dissolved and caramelised (2 mins). Deglaze the pan with the balsamic vinegar, heat through for 2 more minutes and remove pan from the heat and set aside.

DORSET BEEF BURGERSWITH CARAMELISED

ONIONS

Prep: 20 mins Cooking: 15 mins500g local, sustainably farmed Beef

1 egg100g breadcrumbs

1 finely chopped onion2 cloves finely chopped garlic

1/2 tsp oregano1/2 tsp oreganocracked black pepper and sea salt.

2 medium white onions, sliced into rings1tsp balsamic vinegar

1tsp brown sugar

Fry the finely chopped onions and garlic gently in butter until Fry the finely chopped onions and garlic gently in butter until translucent. Combine the Local minced Beef, breadcrumbs, egg, softened onion and garlic, oregano and cracked black pepper (exclude salt). Roughly mix and bring together with hands. Form the mixture into burger shapes.

Fry the burgers on each side until brown and cooked through (5 mins per side) Season with salt.

Meanwhile, fry the onion rings in 1tsp olive oil. When soft, add Meanwhile, fry the onion rings in 1tsp olive oil. When soft, add the brown sugar and stir until dissolved and caramelised (2 mins). Deglaze the pan with the balsamic vinegar, heat through for 2 more minutes and remove pan from the heat and set aside.

DORSET BEEF BURGERSWITH CARAMELISED

ONIONS

4 free range, local chicken breasts, chopped into chunks1 cup basmati rice

3 garlic cloves, finely chopped2 onions finely chopped

1 tsp turmeric1 tsp ground cumin

1 tsp ground coriander1 tsp ground coriander1/2 tsp chilli powder

3 cardamon pods2 tsp garam masala

1 red pepper (roughly chopped)1 tin chopped tomoatoes

1 tin coconut mil2 tbsp lemon juice2 tbsp lemon juice

3 tbsp yoghurt/cream1 bunch of fresh coriander, chopped (stalks and leaves separately)

Gently fry the chicken in a little oil until sealed, remove from pan and set aside. In the same pan, fry the onions and garlic until sof-tened, then add the spices except the garam masala, and cook for a further minute, stirring constantly.

Add the tinned tomatoes and coconut milk. Stir and bring up to the boil. Add the coriander stalks, red peppers and chicken, ensuring it is covered by the sauce. Leave to simmer for half an hour or so or until the chicken in tender.

Stir in the yoghurt or cream, garam masala and lemon juice, and coriander leaves, simmer for a couple of minutes, and serve with basmati rice.

FRAGRANT CHICKEN CURRY

4 free range, local chicken breasts, chopped into chunks1 cup basmati rice

3 garlic cloves, finely chopped2 onions finely chopped

1 tsp turmeric1 tsp ground cumin

1 tsp ground coriander1 tsp ground coriander1/2 tsp chilli powder

3 cardamon pods2 tsp garam masala

1 red pepper (roughly chopped)1 tin chopped tomoatoes

1 tin coconut mil2 tbsp lemon juice2 tbsp lemon juice

3 tbsp yoghurt/cream1 bunch of fresh coriander, chopped (stalks and leaves separately)

Gently fry the chicken in a little oil until sealed, remove from pan and set aside. In the same pan, fry the onions and garlic until sof-tened, then add the spices except the garam masala, and cook for a further minute, stirring constantly.

Add the tinned tomatoes and coconut milk. Stir and bring up to the boil. Add the coriander stalks, red peppers and chicken, ensuring it is covered by the sauce. Leave to simmer for half an hour or so or until the chicken in tender.

Stir in the yoghurt or cream, garam masala and lemon juice, and coriander leaves, simmer for a couple of minutes, and serve with basmati rice.

FRAGRANT CHICKEN CURRY

Recipes and Photography

By Rebecca Paterson