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purple sprouting broccoli
Food / Wine

June Recipes

By Natoora Natoora

Fresh produce becomes exciting at this time of year: come and get inspiration from Natoora's new June Recipes for what to do with your gorgeous new purple sprouting broccoli, borlotti beans and scallops amongst other lovely things...

Watercress Sauce




25g Butter
2 Shallots
1 Stick of Celery
1/2 Glass Dry White Wine
75ml Vegetable Stock
1 Bay Leaf
150ml Double Cream
170g Watercress

Add the wine, stock and bayleaf and simmer for a further 2-3 minutes. Remove the bay leaf.
Pour in the cream and chopped watercress. Heat through and season with salt and pepper.
If preferred, liquidise before serving.
This is fantastic drizzled over salmon, cod or other white fish.

Cinnamon French Toast
French Toast
French Toast

2 Organic Free-Range Eggs
300ml Milk
2 tbsp Caster Sugar or Vanilla Sugar
1 tsp Ground Cinnamon
4 Sliced White Bread
50g Butter
2 Oranges
Icing Sugar for Dusting
Drizzle of Clear Honey
Double Cream to serve

Beat the egg, milk, sugar and cinammon until thoroughly combined. Soak the sliced bread in the mixture. While you wait, peel and slice the oranges.
Now melt the butter in a frying pan, add the bread slices and fry for a couple of minutes on each side until golden brown.
Arrange the orange slices, top with toast and dust with icing sugar. Finally drizzle over some honey and cream or custard if you prefer.

Fagioli all'Uccelletto 


Borlotti Beans
Borlotti Beans
5 tbsp of Olive Oil
Sprig of Fresh Sage
2 Garlic Cloves crushed
250gr Ripe Fresh Tomatoes, peeled and chopped
800gr cooked and drained Borlotti Beans
Salt and Freshly Ground Black Pepper
Pod the borlotti beans and boil until soft. Drain. Heat the olive oil in a flameproof earthenware pot. Throw in the sprig of sage and crushed garlic cloves and sautee for a minute. Add the tomatoes and cook for 20-25 minutes until the oil separates from the tomato juices.
Mix in the borlotti beans. Season with salt and pepper and continue cooking for 15 minutes or so.
These beans are good served hot, warm or cold, but never chilled.
The beans can be stewed with or without the tomatoes. If you like them au naturel, simply omit the tomatoes and add a little water or stock instead.

Lemon and Thyme Purple Sprouting Broccoli


Purple Broccoli
Purple Broccoli

750g Purple Sprouting Broccoli
4tbsp of Olive Oil
50g Breadcrumbs
Sea Salt and Freshly Ground Pepper
1tbsp Chopped Thyme Leaves
25gr Grated Lemonzest
Olive Oil to Drizzle
Lemon Wedges to Garnish

Heat the butter and olive oil in a large frying pan. When the foaming subsides, add the white breadcrumbs and stir constantly over a high heat until crisp and golden. Season with sea salt and freshly ground black pepper and the chopped thyme leaves. Tip the mixture into a bowl and leave to cool, then stir in the grated lemon zest.
Add the purple sprouting broccoli to a pan of boiling salted water, so the water just covers it. Cook until tender, about 3-4 minutes. Drain and put back in the pan, drizzle with a little olive oil, season with salt and pepper and reheat, shaking gently.
Arrange neatly on a warmed serving dish and scatter over the crumbs. Garnish with lemon wedges and serve immediately.

Scallops and Spinach Broth

12 Scallops
120ml Fish Stock
200ml Creme Fraiche
500gr Fresh spinach
100ml Double Cream
2 Egg Yolks
Juice of 1 Lemon
Chopped Tomatoes to garnish

Cut the scallops into slices, 5mm thick, and place in a buttered frying pan. Add salt and the fish stock, poach for 2 minutes, then remove and drain.
Add the crème fraiche to the stock and reduce it until it is the consistency of a light soup. Add the chopped spinach and heat for 2 minutes.
Then bind with a mixture of the double cream, the egg yolks and the lemon juice. Add the scallop slices and adjust the seasoning.
Serve in hot dishes garnished with hot roughly chopped tomatoes.


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