6 Fun Ways With Fresh Produce
Sink into August with these delicious ideas from Anna Jones- click on the photos for recipes!
1. Try roasted veggies
I keep my roasting dish to hand all year round. I love to flash-roast peppers, broad beans (pod-and-all) and radishes in a hot oven, bringing smokiness and with it a big, brash boost of flavour.
2. Gather some wild garlic
Wild garlic lines our hedgerows, paths and parks. You can smell it a mile off, so it’s pretty easy to know you have the right stuff. While the leaves will smell very garlicky in the hedgerows as you pick them, they will mellow as they cook, so don’t panic!
3. Freshen up soups and stews
There's still a chill in the air some summer days in Britain, so soups and veg stews are a mainstay; try topping them with a fresh herb oil or quick pesto to freshen things up. Blitz half a bunch of herbs with a little oil, a squeeze of lemon and if you like, a tablespoon of nuts (pistachio and parsley is a favourite combo).
4. Keep some salted lemons in the fridge
Quick salted lemons (not quite preserved) go so beautifully with lots of stews, soups or salads. To make them, peel the zest of four unwaxed lemons into long strips with a speed peeler, then put the strips in a pan with all their juice and a hearty pinch of salt and bring to the boil. Simmer for 10 minutes, then remove from the heat and leave to cool.
5. Rhubarb isn’t just for custard
Rhubarb’s spiritual home is under a rubble of crumble with custard, but it’s far too delicious to save just for pudding. Its acidity makes it a perfect partner to stand up to the richness of cheese, or a crisped roast potato, try slicing it thin and pickling it, or tossing it into a tray of vegetables for roasting.
6. Break out the basil
The glorious scent of fresh basil makes my mouth water like no other food I know. I love it in salads, on pasta and in tomato and mozzarella paninis.
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