Pro­duce re­port

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It’s the start of New Zealand’s sat­suma man­darin sea­son — easy to peel and seed­less, th­ese juicy seg­ments are the per­fect lunch­box ad­di­tion. They’re equally great in a fruit salad, or in quick desserts and there’s no short­age of bak­ing recipes on to in­clude them in. But do also try them in savoury dishes: add to a broc­coli, chilli and al­mond salad, or try or­ange and man­darin with radic­chio and ri­cotta as a great side. Recipes on

Ap­ples, pears, ki­wifruit, per­sim­mons, pas­sion­fruit and

tamar­illo are still good buy­ing. Rhubarb too, starts com­ing into its own in May, so when the fei­joas are less plen­ti­ful, con­sole your­self with a rhubarb crum­ble (recipes on Look­ing fan­tas­tic on the shelves right now are brus­sels sprouts — thank good­ness we’ve all come to re­alise the po­ten­tial of this mem­ber of the cab­bage fam­ily. Look for small, bright green brus­sels sprouts with com­pact heads, as smaller sprouts tend to be sweeter and more ten­der. There are so many ways to en­joy th­ese — cut in half and fried in but­ter un­til caramelised, shred­ded or shaved in a slaw, roasted with root veg, or, if you have the time, re­move all the leaves whole and fry them up with shal­lots and toasted nuts, such as macadamia. See be­low for four other great ways to make the most of them.

It’s very ex­cit­ing to see lime prices are still at their low­est right now. Limes are a ubiq­ui­tous in­gre­di­ent in many Asian and Mex­i­can dishes (es­sen­tial in the per­fect gua­camole) and give zing to seafood, plus they are a cock­tail’s best friend.

Broc­coli, cau­li­flower, cab­bages, pump­kins (more to come on those next week) are all es­pe­cially good buy­ing too. And, fi­nally, it’s some­times hard to get your hands on, but if you can, now’s a good time to buy wit­loof, or en­dive or Bel­gian en­dive as the French call it. It’s a leaf veg­etable, with a bit­ter nutty taste and scrump­tious raw in a win­ter salad. Nikki Bir­rell

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