Food & Drink

purbeckgazette.co.uk Vegetable hash great with leftovers

By Rebecca Vincent

FOR this recipe I’ve chosen two seasonal vegetables that tend to divide opinion, Brussels Sprouts and Jerusalem artichokes, but I hope you will give one or both a try for their nutritional bounty.

Brussels sprouts are a great source of vitamins C, K and B vitamins, beta-carotene and potassium, as well as beneficial phytochemicals like glucosinolates.

Jerusalem artichokes are nutritionally dense – lots of minerals and B vitamins – but a lot of people tend to be put off because of their link with causing wind in some people. If you find you are susceptible, it is worth starting with just a small amount to enjoy their delicious nutty flavour and give your gut microbes a boost of prebiotic fibres.

Sprouts and artichoke hash (Serves 2-4)

6 leftover roast potatoes 1 medium Jerusalem artichoke 12 sprouts (fresh or cooked) A selection of leftover vegetables such as carrot, parsnips, root mash, leeks, kale 1 garlic clove (finely grated) ½ tsp mixed dried herbs Extra virgin olive oil Salt and pepper Optional extras: leftover stuffing or pigs in blankets, lemon zest

Wash the artichoke, cut lengthways into quarters and then into thin, even chunks. Roughly chop the potatoes and vegetables – if using fresh sprouts, finely slice them.

Heat a large frying pan on a medium-high heat. Add oil, potatoes, artichoke and fresh sprouts if you are using them, stir occasionally for about ten minutes so the sprouts and artichoke start to soften. Then add in the garlic, herbs, your chosen vegetables and extras, and stir frequently as everything

Sprouts and artichoke hash is a nutritional bounty

Luciano’s, in Brewery Square, Dorchester, is supporting Dorset County Hospital’s Greatest Need Appeal

warms through and gets a little colour.

Simple but lovely served with cold leftover roast turkey or ham, or a fried egg on top!

Sadly, this is my last column, after two years of seasonal recipes, and I wanted to thank everyone who has taken the time to read and try my recipes. Whenever I’ve bumped into someone in the greengrocers buying their ingredients, or speaking about a recipe they’ve already tried, it’s made my day!

Wishing you all a lovely Christmas and Happy New Year! n Rebecca Vincent BSc (Hons); BANT-registered nutritionist; phone: 07515 019430; www. rebeccavincentnutrition.co.uk

Have a cuppa and help out town hospital

A DORCHESTER restaurant is hosting community coffee mornings – and raising money for charity.

Luciano’s, in Brewery Square, is supporting Dorset County Hospital’s Greatest Need Appeal through its Monday morning coffee events.

Taking place every Monday from 9.3011.30am, the mornings offer customers bottomless teas and coffees, as well as a range of cakes and bakes, for just £5 – with 50 per cent of the proceeds going to the hospital.

The Greatest Need Appeal is used by Dorset County Hospital to provide extra support where it is needed most – on wards and in specialist clinical units, and for the continuing enhancement of the hospital environment and facilities for staff and patients.

Restaurant general manager Kyle Hiener said: “I feel that with all the rising costs around us, our coffee morning Mondays give the local community a chance to get together and enjoy warm beverages and indulge in lovely cakes and bakes while supporting Dorset County Hospital Charity.

“We have chosen The Greatest Need Appeal to show our support to areas in the hospital that may not always get all the funding they need.

“We welcome everyone – families and large groups and, of course, we are dog friendly, so bring your furry friends as well. We offer gluten free and plant-based bakes and, of course, milk alternatives are available on request.”

The Monday coffee morning offer is open to everyone and no booking is required.

For more information, visit https://lucianosrestaurant.co.uk/ dorchester, and for more on the DCH Greatest Need Appeal, see https:// dchcharity.org.uk/ greatest-need-appeal

It would be hard not to fall in love with Dorset. With its easy charm and inspiring scenery, many have come to adore the beautiful county in all its glory. One person who would openly confess his love of Dorset was famed author Thomas Hardy who would likely share his fondness of the county with another love in his life. The lady in question was a certain Eliza Nicholls to whom Thomas Hardy was greatly attached. The two would spend as much time as possible together and loved to visit Clavell Tower which was built in 1830. The tower, noted for its circular structure, was built as an observatory looking out over the beautiful Dorset coastline.

Thomas Hardy was said to have used it as a destination for romantic walks with his first love, Eliza Nicholls, whose father was a Kimmeridge coastguard. His Wessex poems also include a frontispiece, hand-drawn by Hardy himself, of the tower.

SPECIAL LUNCH OFFER

BUY 1 GET 1 FREE*

Valid until 18th March

WEDNESDAY TO SUNDAYS

WWW.CLAVELLSRESTAURANT.CO.UK KIMMERIDGE, DORSET

enquiries@clavellsrestaurant.co.uk • 01929 480701

*Offer applicable to main courses, Children’s Menu, sandwiches, starters and light bites. Must include a purchased drink & dessert per person. Cheaptest meal free. Valid with this voucher or promo code WINTERSPECIAL2 when booking or on arrival.

STARTERS VALENTINE’S MENU

Available for Lunch and Dinner, 10 th, 11 th & 14 th February 2023 Pork Tenderloin

Seafood Chowder

Smoked Duck Salad

Coquilles St. Jacques

Mediterranean Vegetable Skewers

Chicken Liver Parfait

Red Orzo Risotto

Fillet of Monkfish

Sirloin Steak

Lamb Wellington Apple Tarte Tatin

Lemon Posset & Handmade Shortbread Belgium Chocolate Cheesecake

Mixed Berry Pavolva Classic Tiramisu Selection of English Cheese & Biscuits (£3 supplement)

A luxurious creamy soup of smoked haddock, prawns, mussels, salmon, potato and bacon. Served with rustic bread.

With a spiced plum and honey dressing.

Scallops in creamy white wine sauce, topped with mashed potato and cheese and parsley breadcrumb (£3 supplements).

With an apricot and cranberry couscous and a tomato salsa.

With toasted brioche and a fig and apple chutney.

Orzo Pasta with chargrilled peppers, saffron, tomatoes and olives finished with parmesan cheese.

MAINS

Wrapped in parma ham, served with a roasted red pepper sauce.

Served with vine cherry tomatoes and a Bearnaise sauce.

With a mint puree stuffing, wrapped in filo pastry and served with a Maderia sauce (£5 supplement). With an apricot and brandy stuffing and a creamy wholegrain mustard sauce. Kimmeridge Lobster Thermidor

Kimmeridge Bay Lobster (whole) grilled with a brandy, cream, mustard sauce topped with parmesan cheese. Served with hot buttered new potatoes and salad (£7.50 supplement).

With cashew cheese, walnuts and cranberries (v) (vg).

With salted caramel ice cream.

Vanilla bean ice cream.

Twice Baked Butternut Squash

All of the main dishes are served with dauphinoise potatoes, chantenay carrots, fine green beans and red cabbage.

DESSERTS

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