Planning a meal around the vegetables delivered can some-times be a challenge, especially when they don't seem to be the combination that I would normally think to put together. Thanks to Riverford there is always inspiration. This week I started out with the colour spectrum of yellow and green ... my favourite colours in decor but not necessarily food.
Ingredients to serve two:
- 2 corn cobs, husks removed
- 25g butter
- 1 garlic clove
- 200ml stock
- 300g spinach
- a whiff of wine
Method:
Stand each cob upright on a board and carefully cut downwards with a sharp knife in a sawing action to remove the kernels. Melt the butter in a pan, add the corn and fry lightly for 5 minutes. Add the garlic and the stock, cover and cook gently for 10 minutes until just tender. Meanwhile, blanch the spinach in boiling salted water for 30 seconds, then drain and refresh in cold water. Squeeze out excess water, roughly chop the spinach and add to the corn. Cook for a further 2 minutes, until heated through. Season. A whiff of white wine with the stock; or a little cumin and chilli with the garlic work well too.
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| Not a great photo but the steam got in the way and I was in too much of a hurry to serve and eat! |
Once I'd decided on my vegetables I worked backwards with considering what would work well with this tasty dish. I served it with salmon fillets (steamed in parcels containing wine, spring onions and strips of ginger) and crushed new potatoes.
In this season of summer abundance I would strongly recommend giving this a try and I think you'll be pleased you did.
