Seven Acres Recipes

SOURCE This recipe is adapted from one for cawl suran (which is the Welsh for 'sorrel soup') in Celtic Cuisine (G. Davies, Graffeg 2008). Serves 4 as main course, 6 as starter Time (approx) : preparation 30m cooking 30m Ingredients 3 tbsp cooking oil 250g onion 600g potatoes 1 clove (10g) garlic 120g fresh sorrel leaves 2L vegetable stock* Salt and pepper to taste Yoghurt or cream to serve (optional) * Or 2L water plus 4 tsp of good-quality bouillon powder or 2 stock cubes. Equipment Chopping board Knife with a sharp blade Large saucepan (min. 2.5L) Kettle or other means of boiling water Bowl Measuring jug Blender or food processor Facilities A hob or other direct heat source; space to chop. Advance preparation None required. Preparing the Vegetables Peel and chop the onion. Wash, peel and chop the potatoes in (approx) 1cm cubes. Peel and crush the garlic. Remove any thick stems or ribs from the sorrel leaves, and wash t...

SOURCE This recipe comes from Beach House Kitchen . We have tweaked the recipe very slightly and made some of the steps more explicit for the novice cook. Serves 4 as main course, 8 as starter Time (approx) : preparation 20m cooking 30m Ingredients 1 tbsp vegetable oil 750g leeks 1.25kg potatoes 1.5 litres vegetable stock* 1 tbsp fresh / 1 tsp dried sage** 1 tbsp fresh / 1 tsp dried rosemary** 1 tbsp fresh / 1 tsp dried thyme** 2 bay leaves 200g kale leaves 250ml single cream or milk Salt and black pepper (optional: to taste) * Mix 2–3 tbsp Seven Acres vegetable stock concentrate with 1.5L water . ** If these herbs are not to hand, use others that would blend in well, e.g. parsley, coriander, tarragon. Equipment Chopping-board Knife with a sharp blade Plastic or wooden spoon or spatula for stirring Large saucepan. Blender or food processor. Facilities A hob or other direct heat source; space to chop. Advance preparation None required. P...

SOURCE This recipe by Colin Spencer is reproduced in In Praise of the Potato by Lindsey Bareham (Grafton Books, 1991). We have made the recipe steps more explicit for the novice cook. Serves 3–4 as main dish, 6 as starter Time (approx) : preparation 15m cooking 30m NOTE No, it isn’t a mistake: this recipe does call for 3 heads, not 3 cloves, of garlic. Ingredients 700g potatoes 3 heads garlic 6 tablespoons olive or rapeseed oil generous pinch of saffron* 1.1 litres water 275ml single cream 2 tbsp parsley Salt and pepper to season * If you don’t have saffron, use 1 tsp of turmeric instead to get the required golden colour . Equipment Chopping-board Knife with a sharp blade Wooden spoon or spatula for stirring Vegetable peeler Large saucepan Blender or food processor Measuring jug. Facilities A hob or other direct heat source for cooking; Space to prepare ingredients. Advance preparation None required. Preparing the Vegetables Peel a...

SOURCE This recipe comes from Nathan Chantrell . We have made some of the recipe steps more explicit for the novice cook. Serves 2. Portion sizes ideal for lunch. Add side helpings of meat or other vegetable dishes for a more substantial meal. Time (approx) : preparation 20m cooking 40m Ingredients 150g kale leaves* 500g potatoes* 200g onion* 2 garlic cloves 2cm piece ginger 1 mild chilli 2 cardamom pods 1/4 tsp garlic powder 1/4 tsp garam masala 1/2 tsp MUSTARD seeds 1/2 tsp ground cumin 1/2 tsp ground coriander 1/4 tsp ground turmeric Olive or vegetable oil * Prepared weight Equipment Chopping-board Knife with a sharp blade Plastic or wooden spoon or spatula for stirring Vegetable peeler Mortar and pestle (optional) Large saucepan Measuring jug. Facilities A hob or other direct heat source for cooking; Space to prepare ingredients. Advance preparation None required. Preparing the Vegetables Remove the kale leaves from the stalks...

SOURCE This recipe comes from In Praise of the Potato by Lindsey Bareham (Grafton Books, 1991). We have made the recipe steps more explicit for the novice cook. Serves 4 as main course Time (approx) : preparation 15m cooking 30m Ingredients 1 tbsp vegetable oil ½ tsp mustard seeds ½ tsp paprika ½ tsp fenugreek seeds* ½ tsp fennel seeds 1 tsp cumin 1 bay leaf 450g potatoes 200g aubergine 400g courgettes 2 cloves of garlic 110g peas (optional) 1 tsp soft brown sugar ½ tsp salt * If you can’t get fenugreek, use ½ tsp of curry powder or double the amount of mustard seed . Equipment Chopping-board Knife with a sharp blade Plastic or wooden spoon or spatula for stirring Large frying-pan with a lid (you can use a saucepan if you do not have a lid for a frying-pan) Facilities A hob or other direct heat source for cooking; Space to chop. Advance preparation None required. Preparing the Vegetables Peel the potatoes then cut them, the courgett...