Recipes: Allotment Diary with Katie Moore
Spring has finally sprung. Bringing an influx of fresh fruit and veg, it’s cause for culinary celebration, says Katie Moore of Allotment
April is one of my favourite months for produce, as it brings with it the start of asparagus season. I use asparagus as often as possible while it is available, perfect eaten simply with a poached egg or used as part of a more substantial meal. I never tire of it. This first recipe is a quick and easy lunch that really packs a flavour punch and is full of colour and goodness. Purple sprouting broccoli and asparagus hold-up well to being griddled, but you could substitute in other leftover veg and can get creative with adding additional condiments and toppings.
Flatbread with Griddled Broccoli, Asparagus & Slaw
For the flatbreads:
265g self-raising flour
½ tsp salt
170g greek yoghurt
For the toppings:
500g purple sprouting broccoli
1 packet of halloumi (optional)
2 large carrots
1/4 red cabbage
3 tbsp olive oil
2 tbsp red wine vinegar
1 tbsp fennel seeds
1 tsp harissa paste
2 tbsp toasted seeds
Rocket leaves to serve
Mix together the flour and salt in a mixing bowl. Add the yoghurt and mix to a smooth dough that is only slightly sticky - if the mix is too dry add half a tablespoon of yoghurt at a time until you reach the right consistency. Cover and set aside.
Finely slice the carrots and red cabbage and mix in a bowl with the olive oil, vinegar, salt, pepper and fennel seeds - this slaw can be made ahead of time.
Mix the mayonnaise with the harissa paste and keep in the fridge until needed.
Blanch the broccoli and asparagus for 2 mins in salted, pre-boiled water, then immediately transfer into a bowl of cold water to stop the cooking process. Drain in a sieve then place on kitchen roll to absorb any excess water.
Divide the flatbread dough into 6 similar sized pieces. Shape each one into a ball on a lightly floured surface and roll into roughly 10cm discs.
Pre heat a heavy bottomed frying pan as well as a griddle pan until really hot. Place the flatbreads into the dry frying pan one at a time. They should cook very quickly - roughly 1 minute on each side. While you are cooking the flatbreads, griddle the broccoli and asparagus with a drizzle of olive oil, salt and pepper until nicely charred. Slice the halloumi, if using, and griddle for 1 minute on each side as well.
Spread the flatbreads with harissa mayonnaise and serve heaped with griddled vegetables, halloumi, slaw, rocket and some toasted seeds. This is a great recipe for using up any odds and ends – a drizzle of pesto over the top, some pickled veg, or leftover salad leaves.
Clafoutis is traditionally made with cherries in the height of summer, but it’s a really great way to use up an abundance of any seasonal fruit. Tart rhubarb pairs very well with the custardy batter and is best eaten straight from the oven with a good dollop of crème fraiche or ice-cream.
20g unsalted butter
2tbsp caster sugar
60g plain flour
1/2 tsp baking powder
3 large, free-range eggs
300ml whole milk
1/2tsp vanilla extract
Pinch of salt
Butter, for greasing the tray
Icing sugar, for dusting
Pre-heat your oven to 180 degrees and generously grease a 25cm x 20cm tray with butter.
Cut the rhubarb stalks into 5cm pieces. Melt 20g of unsalted butter in a frying pan and add the rhubarb and sugar. Cook for 1-2 minutes until the fruit starts to soften, but be careful not to over-cook it or it will fall apart in the oven,
Put all of the batter ingredients into a magimix or food processor and mix into a smooth batter. Leave the mix to rest for 20-30 minutes,
Layer the rhubarb in the bottom of your tray then pour over the batter and cook for 20-30 minutes until golden and puffed up. Once out of the oven dust with icing sugar and serve warm with creme fraiche or ice-cream.
For more information – including where to find Katie’s fabulous food – follow @allotmentcafe and see allotmentcafe.com
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