Green is Life

From early summer landscapes and spring leaves to stormy Atlantic squalls, I am drawn to shades of green. It seems to represent life and movement, growth and renewal. Having experienced the verdant coastline of the Cinque Terre in Liguria on the Italian Riviera, home to olive orchards and wine groves which plunge dramatically towards the sea on rocky terraces, the dark green Pesto alla Genovese originating from this region is a reflection of great simple food being produced from very few indigenous ingredients. As we are more likely to have watercress in our fridge, Graham's watercress pesto is a good alternative to the traditional Italian recipe.



watercress pesto
4-6 servings

75g (1/2 bag) of watercress
1 clove of garlic
50g of pine nuts (lightly toasted)
50g grated Pecorino or Parmesan cheese
100ml extra virgin olive oil
freshly ground black pepper

• chop the watercress and garlic in a small food processor (don't go as far as to puree the ingredients)
• add the pine nuts then transfer the mixture to a bowl
• stir in the cheese and olive oil
• season to taste before stirring into freshly cooked pasta

Posh Pork and Beans

Baked beans with sausages from a tin are a guilty pleasure, tasting best cooked over a campfire in their original receptacle. Until a few years ago i took little or no interest in pulses, dried or otherwise, but they are such a versatile and palatable source of protein and roughage for little ones. As a lover of Cassoulet, brought steaming from the oven in a sturdy pot, it was easy to translate into a simpler version for younger palates.

posh pork and beans
6 - 8 servings

1 tbsp olive oil
1/2 onion (finely chopped)
1 clove garlic (crushed)
125g pork loin (diced)
2 small pork sausages (1cm slices)
1 tbsp tomato puree
1 tin of flageolet or haricot beans (drained and rinsed)
1/2 tspn soy sauce (optional)
150ml chicken stock
1 tbsp chopped thyme and rosemary
2 tbsp toasted breadcrumbs

• heat the olive oil in a heavy based pan and lightly fry the onion and garlic.
  
• add the chopped pork loin and sliced sausage and allow to colour gently
• stir in the tomato puree, flageolet beans, soy, chicken stock and herbs.
• place a lid on the pan and cook gently for 20 minutes until the sauce resembles a thick gravy.
  
• serve sprinkled with the breadcrumbs on top to give a crunch.
  

Seeded Muffins

The essence of summer is captured for me simply by a field of sunflowers, raising or bowing their heads in adoration of the sun. It seems only fair that the seeds are bursting with goodness. My children generally get on very well with food, but having encountered occasional blips in their relationship, i have been challenged with finding other ways of packing recipes with good stuff. They love cakes of any description but the bigger the better. So large, fluffy, seeded muffins seem to do the trick. I started with a cheese base, and gradually added a variety of vegetables and complementary seeds, good for anytime.



courgette and sunflower seed muffins
makes 12 large/24 small

225g self raising flour
1 tspn baking powder
1/2 tspn bicarbonate of soda
75 g strong cheddar (grated)
1 small or half a large courgette (grated)
30 g sunflower seeds
50g butter (melted)
1 egg
1 1/2 tspn wholegrain mustard or 1/2 tspn mustard powder
150ml semi skimmed milk

• preheat the oven to 200C/180C fan oven/gas mark 6
  
• sieve the flour, baking powder and bicarbonate of soda into a bowl, stir in the grated cheese, courgette and pumpkin seeds.
• mix the melted butter, egg, mustard and milk in a separate bowl,
  
• make a well in the centre of the dry mixture and stir in the wet ingredients.
• spoon into 12 large muffin cases or 24 smaller bun cases and bake for 20 minutes or 8-10 minutes respectively.
  

carrot and poppy seed
apple and pumpkin seed