January is all about vegetables
One of the best things about January, and winter in general, is the abundance of vegetables. From big leafy cabbages and cauliflowers to a plethora of root vegetables including carrots, swede, parsnips, artichokes, celeriac, beetroot and horseradish.
The shop is fully stocked with seasonal veg and all the extras you need to make some winter warming recipes. Why not try the hearty tagine or warming risotto recipes below.
For those who want something ready made and delicious why not try one of our fantastic soups from the Speedy Kitchen. The Speedy Kitchen, based in Tonbridge specialise in fresh soups made using only the freshest local ingredients. Soups include winter vegetable and lentil; chicken, leek and potato; broccoli and Kentish blue. Enjoy these soups with some fresh bread from the Groombridge bakery or sourdough from The Sussex Kitchen. A good helping of Maryland butter is a must!
(All ingredients available at the shop, with exception of those with *)
Chicken, Carrot and Apricot Tagine (serves 4)
Preparation time: 10 mins
Cooking time: 55 mins
- 2 tbsp olive oil
- 4 chicken thighs
- 2 onions, peeled and chopped
- 2 cloves garlic, peeled and chopped
- 5 cm root ginger, peeled and grated
- 1 pinch saffron*
- 1 tsp ground ginger*
- 1 tsp ground cumin*
- 2 cinnamon sticks*
- 2 tbsp tomato purée
- 4 large carrots, peeled and sliced
- 350ml chicken stock, made from a cube
- 2 tbsp clear honey
- 1 lemon, juice only
- 12 dried apricots, halved
- 15g fresh coriander, roughly chopped
- Heat 1 tbsp of the oil in a saucepan. Season the chicken well and sear until browned on both sides. Remove from the pan and add the remaining oil along with the onions, garlic and ginger. Season well and sauté for about 10 minutes, until the onions are soft.
- Lightly crush the saffron strands and add 1 tsp boiling water. This will intensify the colour and taste. Add the saffron to the onions along with the other spices and tomato purée. Continue to cook for 2 minutes then add the chicken, carrots, stock, honey, lemon juice and apricots.
- Simmer for 40 minutes or until the chicken is tender, cooked through and no pink meat remains. Garnish with the coriander. This dish is great served with couscous (also sold in the shop).
Butternut squash and Kale risotto (serves 4)
Preparation time: 15 mins
Cooking time: 25 mins
- 1 butternut squash
- 75ml olive oil
- 1 onion
- 2 garlic cloves
- 1 pack curly kale, curly
- 125ml white wine
- 1 vegetable stock cube
- 50g Italian-style hard cheese, shavings
- 50g butter
- 340g Arborio rice
- Peel and dice the squash to 10mm chunks, finely chop the onion, crush garlic and wash and trim 1/3 of the kale removing any stalks.
- Mix the veg stock cube in a pan with a litre of water, then bring to the boil and remove from heat.
- In another large pan, heat the oil over a medium heat and add the onions, cook gently without browning, for around 5 minutes. Add the garlic, stirring for 1 minute.
- Next, add rice and stir well to coat in oil for a couple of minutes. Then, add wine and stir well. (Meanwhile put the squash in a roasting dish with a little oil and roast for 15 minutes at 180 degrees)
- Add the stock little by little and cook over a moderate heat until all liquid is absorbed.
- Repeat the process until all the stock is used up and the rice is al dente. You may not need to use all the stock.
- Stir the roast squash, kale and hard cheese into the cooked rice and mix well.
- Season with salt and pepper and finish with butter.