Join the Kew
Vegetarian cookbook celebrates the work of Royal Botanic Gardens
THIS VEGETARIAN COOKBOOK celebrates both the glorious variety of edible plants and fungi that we eat and the vital work that the Royal Botanic Gardens, Kew does to promote and sustain the rich biodiversity of the plant and fungi world.
Organised in six sections, covering leaves, roots and squashes, grains and pulses, fungi, herbs and spices, and fruit and nuts. The book features over 60 delicious and unusual vegetarian recipes from celebrity contributors , including New Zealand chef and celebrity Monica Galetti.
CLAUDIA RODEN’S DRIED FRUIT COMPOTE WITH CUSTARD: zurracapote con crema pastelera vasca
Zurracapote, also called marmelada de frutos secos, is a New Year’s Eve special in the Basque country and in Navarre. It is great served with the Basque custard below that can be flavoured with rum or Cognac.
Ingredients
250g prunes
250g dried peaches or apricots 250ml red wine
250ml water
100g sugar
100g lightly toasted flaked almonds or coarsely chopped walnuts For the crema pastelera vasca 500ml whole milk
6 large egg yolks
175g sugar 3 Tbsp plain flour 3-4 Tbsp rum
Method
Soak the dried fruits in water for 2 hours, then drain and put them in a pan with the wine, water and sugar and simmer, covered, for 20-30 minutes, until they are very soft.
For the crema pastelera vasca, bring the milk to the boil in a heavy bottomed pan. In a bowl beat the egg yolks with the sugar to a light pale cream with an electric hand beater, then beat in the flour.
Gradually pour in the milk, a little at a time, beating vigorously until well blended. Then pour the mixture back into the pan. Stir constantly with a wooden spoon or spatula over very low heat until the custard thickens. If any lumps form at the start they will disappear as you work the custard vigorously. Add the rum and mix well.
Serve cold in little bowls, the custard at the bottom, the cooked fruits on top with their wine sauce sprinkled with almonds or walnuts.
— Serves 6