This tart is another of the great creations Alix Caiger prepared for us on the occasion of the Winter seasonal meeting. The tart was also sampled at our Chiswick shop Natoora W4 last week, and was a huge hit. Besides being very more-ish, what makes this tart extra special is the contrast between the crisp shell and the creamy ricotta filling, with the camone tomato topping giving it the most pleasant sweet/tart finish.
Bergamot season is sadly coming to an end. Before they go for good until next Autumn, here is an idea to preserve their beautiful aroma and enjoy their floral flavour for the months to come. The recipe comes from Mehrunnisa Yusuf, talented food writer blogging at come.con.ella and editor of the acclaimed online publication Food&_. In this guest post, she tells us about her love for preserving citrus, and about how bergamot marmalade was the most beautiful discovery.
Most recipes for forced rhubarb are sweets – puddings ranging from crumble to fool. Yet these vibrant, tart stems are extremely versatile, and work just as well in savoury preparations. Food blogger & supperclub host Kathy Slack of beautiful blog Gluts & Gluttony shows us how it’s done: she suggests pickling rhubarb and serving it alongside a juicy pork chop for a novel take on this beautiful and prized Yorkshire product.
At the beginning of each season, the Natoora team meets to discuss which exciting fruit and vegetables the new season will bring. It’s a great occasion to hear the buyers present and explain the key products for the upcoming months; but it’s also the perfect excuse to taste some inviting dishes featuring our fantastic produce.
Nourishing and flavoursome, this seasonal salad is a great way to go light and healthy after the Christmas food galore.
We teamed up with chef and caterer Alix Caiger to help you use your fruit and veg leftovers from Christmas in a creative way and fight the post-feast boredom. These recipes have been specifically designed to use up any leftover produce from our Festive Selections, but they are easily adaptable and great long past the holidays, too.
Slow-cured in hot rooms for two weeks after picking, the Delica has a dry, intensely sweet flesh which makes it the best choice for just about any recipe calling for pumpkin. Its low water content makes it especially great for pasta fillings and gnocchi, but it is equally great roasted or sauteed as it holds its shape perfectly.
In this recipe, our guest blogger Sumayya Usmani, food writer, cooking instructor and creator of the website My Tamarind Kitchen prepares it with a Pakistani twist, with fragrant spices and fresh herbs.
This take on the British classic uses kale instead of cabbage. Top your patties with poached eggs for a complete meal.
These wraps make for a light yet nutritious meal. Collard greens are used in place of tortillas, and are then stuffed with colourful ingredients.
Collard Green Wraps
8 Collard Green leaves, washed, stems removed
200g cooked basmati rice
1 small bunch Fresh Basil
1 fresh Red Chilli, minced
2 tbsp Harissa paste
1 handful Pine Nuts
1 can Cannellini Beans of Chickpeas, drained and rinsed
1 tbsp Olive Oil
Ground Black Pepper
1 Unwaxed Amalfi Lemon, juiced
250 Halloumi, sliced
1 Red Onion, thinly sliced
4 sprigs Thyme
200g Yellow and Red Datterini Tomatoes, halved
Bring a large pot of salted water to the boil. Blanch the collard green leaves for three minutes, then drain and transfer into a bowl with ice water. Allow to cool, then transfer to a sieve and set aside.
Mix the cooked rice with some salt, pepper, minced chilli and torn basil leaves. Stir in the pine nuts and the harissa paste and mix until well combined. Set aside.
Heat some olive oil in a skillet. When hot, add the beans and stir fry for five minutes, seasoning with salt, pepper and dry chilli. Remove from the heat , squeeze some lemon juice on top, and set aside.
For the halloumi, heat a large skillet over medium-high heat. Ease the halloumi slices and cook on both sides until dark brown and crispy on the outside. At the end, top with some thyme leaves.
Prepare your rolls: lay a leaf in front of you. Spoon a tablespoon each of the beans, rice and sliced tomato. Top with a slice of halloumi and some onion. Fold the end further from you. Then roll from left to tight, securing the wrap with a toothpick if needed. Repeat for all the other leaves.