Harvest now
Malabar spinach sauce
Rekha will be harvesting the true taste of summer – tomatoes
YOU’LL NEED
2 tbsp sunflower oil 1 aubergine,
medium peeled and diced and fresh each of and (optional) roughly chopped (if unavailable, use spinach or chard greens)
1 tsp tomato paste Salt
METHOD
Heat the oil in a pan and sauté the aubergine. Once seared all over, add a splash of water, then cover with a lid.
Add the tomatoes and all the spices, and let it sweat down on a low-medium heat, stirring occasionally. Add the spinach, tomato paste and a little water, and cook for 15 minutes.
Allow to cool, then blend carefully until smooth.
Return to the pan. Add water if the sauce is too thick or cook for longer if it is too thin.
Serve with spice-stuffed potatoes (pictured) grilled halloumi, fish, chicken or sizzling prawns.
Note: sauce will keep for 5-7 days in the fridge or can be frozen.
1 2 3 4 6
each of
to taste diced roughly chopped
I’m picking bunches of sweetpea
flowers to take home or give away. The first kohlrabi is ready, young and tender, as are beetroot, cucumber, lettuce and radish. The first padron peppers, and French and runner beans will liven up my homegrown curry, and I’ll snap off some male flowers of squash and courgettes (to make fritters or add to omelette). Pea pods
will join the trug, as will strawberries
and raspberries
– which may not reach home!
Code: RGW163
QTY
TOTAL £6.99