Get the best out of fresh fruit and veg

Jan 31 2008

Recipes

Spring mightn't have actually sprung yet, but it's not far away and there's plenty of new season ingredients in the shops already. Purple sprouting broccoli is on the shelves and is a beautiful vegetable full of goodness. Likewise blushing pink batons of rhubarb are widely available. Here are two recipes from Waitrose which put both these ingredients to good use. Each is easy to prepare and nutritious.

Parmesan and broccoli pasta with bacon

(Serves four)

INGREDIENTS

400g Waitrose Festoni Pasta, dried 2x200g packs purple sprouting broccoli spears 2tbs olive oil 250g Waitrose Sweet Cured Smoked Back Bacon with Maple Syrup, chopped 2 cloves of garlic, crushed 150ml dry white wine 50g freshly grated parmesan reggiano

METHOD

* Cook the pasta following pack instructions. * Meanwhile, trim the thick ends of the broccoli and cut the stems into 1cm lengths, leaving the florets whole. Include some of the leaves. * Add to the pasta water for the last 2-3 minutes and drain, reserving 4 tablespoons of the cooking water. * Return the pasta and broccoli to the pan. Cover to keep warm. * Heat the oil in a pan and fry the bacon for 4-5 minutes until crisp. Add the garlic and cook for a minute. * Pour in the wine and bubble, scraping up any bits. Reduce wine by half. * Add the broccoli, pasta and reserved water to the pan and mix. * Add most of the parmesan and stir well. * Serve with grated black pepper and remaining cheese.

TIP

If purple sprouting broccoli is unavailable, use green broccoli florets or Tenderstem broccoli instead.

Rhubarb and soured cream cake (Serves ten)

INGREDIENTS

75g unsalted butter, softened 250g light brown soft sugar 284ml pot of Waitrose Select Farm Reduced Fat Soured Cream 2 medium eggs 3 tsp ground ginger 300g self-raising flour 400g pack Waitrose Cooks Ingredients rhubarb, trimmed and roughly chopped 100g caster sugar.

METHOD

* Preheat the oven to 180C, gas mark 4. * Grease a 23cm-round springform cake tin and line the base with baking parchment. * Cream the butter and brown sugar together than beat in a little soured cream until the mixture is smooth. * Beat in the remaining cream, eggs and 2 teaspoons of ginger. * Gently fold in the flour then spoon the mixture into the tin. * Smooth the top then scatter over the rhubarb. * Bake for 90 minutes or until the cake is firm to the touch, covering the top with foil after an hour if it started to brown too much. * Leave the cake to cool for 10 minutes. Remove from the tin and peel off the paper. * Place the cake on a wire rack to cool completely then transfer to a serving plate. * In a small pan gently heat the caster sugar with the remaining ginger and 100ml of cold water until the sugar has dissolved. * Increase the heat and boil for 5 minutes, swirling occasionally but not stirring, until the syrup is golden brown. * Spoon the hot syrup over the cake, cut into wedges and serve.

TIP

The cake will store for 2-3 days in an airtight container in a cool place.