Did you cook anything nice with your box this weekend?

It’s a popular fruit-bowl conversation here at Abel & Cole. 

Ol’ sideburns Fred has been particularly busy.  Like the very hungry caterpillar, he whipped up:

Kohl Rabi gratin

One large kohl rabi should feed two or three as a side. Slice thinly. Layer in an ovenproof dish. Season each layer with chopped sage and rosemary (or other herbs). Almost cover with stock. Season and scatter herbs over the top, and flecks of butter to help add crisp to the top layer. Pop in oven at about 180˚C for an hour and a bit.

Soup

Serves 4

1 head of broccoli
1 cauliflower
2 or 3 courgettes
A large handful of peas

Heat some oil in a pan. Chuck in all the veg (chopped up) apart from the peas. Add 1 tsp of dried cumin, 1 tsp dried coriander (or a handful of fresh chopped coriander) and half a chopped chilli.
Gently cook for 10-15 mins. Add enough stock to just about cover the veg. Simmer, add the peas. Blend till not quite smooth.

And for those of you with Abel & Cole cookbooks, the Slow-Braised Chicory with fennel seeds on p194 is a real corker (says Fred).

And, while pineapples may be few and far between at the moment, Safia’s amazing pineapple tarts in celebration of Chinese New Year are too good not to share. 

Gong Xi Fa Cai!

(We’d love to hear your recipe ideas in the comments below.)