Kirsty Hale of Riverford gives us ideas for making veg the star of the show this summer…
Summer is perfect for making veg the centrepiece of a meal. Think al fresco, even if the weather dictates a decampment inside.
For starters, I’d go for the wow factor by using just one great seasonal veg. Bunches of radishes simply washed and served with butter and crunchy sea salt give a dramatic flash of pink to the table and really get the taste buds fired up. If radishes aren’t your thing, try the last of the year’s asparagus, fried in the lightest of tempura batters and served with a sesame miso dip, or simply roasted and served with a toasted nut butter. Our mini watermelons have bags of flavour; served with crumbled feta and mint, they’re a real crowd-pleaser.
For a light lunch I’d follow with whole globe artichokes served with a lemony vinaigrette or chopped eggs, capers and herbs. Serve with some good bread and a green salad spiked with edible flowers from the garden. The slow practice of stripping and dipping the artichoke leaves always allows a good chat to develop!
For a more substantial main course to share, for simplicity try a tortilla using new potatoes with samphire, asparagus or green beans.
Batches of broad or sliced green bean fritters, with batter made from our crème fraîche, light as a feather sheep’s cheese and plenty of fresh herbs will be making their way onto our Riverford recipe box menu and onto my table too, piled up for people to tuck in, and served with chilli sauce or chutney.
For vegans, make a colourful platter of little gem leaves, stuffed with sticky jasmine rice, shredded and finely sliced raw veg (anything from summer greens and beans to bunched carrots). Top with a chopped spring onion, tamari and chilli dressing with a hit of ginger and wet garlic, crispy fried tofu, shredded mint and basil, roasted salted nuts or roasted and ground rice. Very moreish!