APRIL IN THE KITCHEN
Everywhere you look at this time of year there is an abundance of wild greens, Spring is a good time to harvest some chickweed and make this pesto, pile high on fresh baked bread or add to a barley risotto.
2 cloves of garlic
3 tablespoons pine nuts
8 oz (225g) chickweed
3 fl oz (90ml) olive oil
1 oz parmesan
Blend all the ingredients together and season to taste with freshly ground black pepper and salt.
The parsley in Trill Farm Garden is vibrant and green and so is this soup, which was inspired by Kate. It is simple to prepare and delicious to eat.
2 oz butter
1 small white onion roughly chopped
1 clove garlic roughly chopped
2 medium white potatoes, scrubbed and chopped
6 oz parsley
11/2 pints vegetable stock
Melt the butter in a thick-based pan and gently cook the onion, garlic and potatoes stirring for about 5 minutes.
Twist the stalks off the parsley and add to the pot along with the stock. Bring to the boil and simmer gently for 15 minutes. Remove from the heat.
Coarsely chop the parsley and add to the soup. Allow the hot soup to cool slightly. Blend the soup until smooth, return to the pan season well with salt, black pepper and a squeeze of lemon.
Serve in warm bowls.