FIELD TO FORK

Knock up these super-fresh recipes in no time with spring’s best veg

Taste the care

Look for this quality seal on the most cared-for products at Tesco. All the hero ingredients in this feature carry the Quality Seal mark, along with hundreds more expertly selected products in store and online.

Meet The Grower

TH Clements is based in Benington, Lincolnshire. They’ve been growing top-quality veg, including purple sprouting broccoli and spring greens, for over 50 years.

So how do you grow really tasty greens?

On the east coast of Lincolnshire, the farmland is rich with nutrients from the rivers – a mix of alluvial silt, sand and clay. That, along with TH Clements’ years of experience, makes for very good crops indeed. Neil Sharpe, head of farming, says, ‘To deliver on quality, tenderness and sweetness, we nurture the best seed varieties and land, and use handselected harvesting techniques.’ We’ve added these veg to our Easter shopping list already!

GOAT’S CHEESE & BROCCOLI PESTO TOASTS

Serves 4 freeze pesto only Takes 15 mins

Cost per serve £1.19

120g radishes, trimmed and finely sliced

1 tbsp vinegar (red, white or cider)

200g pack purple sprouting broccoli

½ garlic clove

2 tbsp sunfower seeds, toasted

30g fresh basil

60g vegetarian hard goat’s cheese, finely grated

3 tbsp extra-virgin olive oil

4 slices sourdough (or other bread), toasted

1 Scrunch the radishes in a small bowl with the vinegar and a pinch of salt. Set aside.

2 Boil the broccoli in a pan of water for 5 mins or until tender and just cooked. Drain, run under cold water and drain again; set aside 4 spears.

3 Roughly chop the remaining broccoli, then transfer to a food processor with the garlic, sunfower seeds, basil leaves and ¾ of the goat’s cheese. Pulse until finely chopped; then, with the motor running, slowly drizzle

For more purple sprouting broccoli recipes, visit tesco.com/recipes in the oil and 3 tbsp water. Season to taste.

4 Divide the pesto between the toast slices. Halve the reserved broccoli spears and use to top the pesto. Scatter with the remaining cheese and the radishes to serve.

Each serving contains of

THAI GREEN PORK & BROCCOLI CURRY

Serves 4

Takes 45 mins

Cost per serve £2.58

1 tbsp olive oil

400g pork fillet, fat and sinew removed, cut into 4cm chunks

250g mushrooms, sliced 15g fresh coriander, leaves picked, 5g finely chopped

200g jar Thai green curry paste

400g tin lighter coconut milk

25g unsalted peanuts, toasted 150g mangetout, trimmed 200g pack purple sprouting broccoli, trimmed and halved lengthways

2 limes, 1 juiced, 1 cut into wedges steamed rice, to serve (optional)

1 Heat the oil in a large, lidded frying pan over a medium heat. Fry the pork for 7 mins, turning regularly, until golden on all sides. Transfer to a plate.

2 Add the mushrooms to the pan and fry for 5 mins. Transfer to the plate with the pork.

3 Reduce the heat to medium-low; add the chopped coriander and curry paste. Cook for 2 mins, stirring constantly, until fragrant. Stir in the coconut milk, then fill the tin with 200ml water and add to the pan. Increase the heat to mediumhigh and simmer for 10 mins. Meanwhile, bash the peanuts into crumbs with a pestle and mortar or a rolling pin.

4 Return the pork and mushrooms to the sauce and cook for another 3 mins. Add the mangetout and broccoli, cover and cook for 4 mins until tender and the veg is just cooked.

5 Remove from the heat, season to taste and squeeze in the lime juice. Scatter over the remaining coriander and the peanuts, then serve with the lime wedges and steamed rice, if you like.

Each serving contains

HALLOUMI, POTATO & SPRING GREENS FRITTATA

Serves 6

Takes 25 mins

Cost per serve 89p

2 tbsp olive oil

300g tin peeled new potatoes, drained, patted dry and sliced into 5mm rounds

175g halloumi, sliced

200g sliced spring greens

½-1 red chilli, to taste, fnely sliced (optional)

8 eggs

100g cherry or plum tomatoes, halved green salad, to serve (optional)

1 Heat 1 tbsp oil in a medium (about 24cm) ovenproof frying pan over a medium heat. Fry the potatoes for 5 mins, tossing occasionally, until golden and starting to crisp. Transfer to a plate.

2 Add the halloumi to the pan and fry for 3 mins, turning halfway, until lightly golden but still soft; transfer to a plate. Preheat the grill to medium-high.

3 Add the remaining oil to the pan and soften the greens and chilli, if using, for 2 mins. Return the potatoes to the pan. Beat the eggs in a bowl, season, then pour over the veg. Swirl the eggs around the pan for 2 mins, then arrange the halloumi on top, pulling some of the greens so that they poke out. Dot over the tomatoes, then place under the grill for 5-6 mins until risen, golden and set.

4 Loosen the edges of the frittata, slide out onto a board and cut into wedges to serve alongside a green salad, if you like.

Each serving contains

Braised Spring Greens With Bacon

Serves 4 as a side

Takes 15 mins

Cost per serve 88p

1 tbsp olive oil

100g smoked bacon lardons

2 shallots, fnely sliced

2 garlic cloves, fnely sliced

300g sliced spring greens

½ vegetable stock pot, made up to 150ml

½ lemon, juiced

1 Heat the oil in a high-sided frying pan over a medium heat. Fry the bacon for 5 mins or until just beginning to crisp. Add the shallots and garlic; fry for another 3 mins.

2 Add the spring greens and stock; cook for 5-6 mins, stirring regularly, until the greens are tender and the stock has nearly cooked away. Squeeze in the lemon juice and season to taste. Each serving contains

88p per serve